Spring is a time for renewal, so why not freshen up your table setting? We’re not saying you have to go out and buy all new dinnerware, flatware and glassware. A few simple decorating tricks can transform your table from blah to beautiful.

Think texture. Wicker can give your table a carefree vibe. Inexpensive wicker paper plate holders can be used to cradle your china dinner plates, creating a whole new look. Or a woven plate charger, using natural elements, can recharge your table décor.

Think color. Pastels are always associated with spring. Add a pastel palette to your table with candles in hues of lavender, robin’s-egg blue, mint green, blush pink or pale yellow.

Think flowers. Nothing signals the onset of spring better than flowers. The lily, symbolic of Easter, often comes to mind. Other flowers that bloom in the spring include the daffodil, tulip, azalea, pansy, iris, lilac, peony, azalea, bluebell, freesia, and primrose. And think outside the vase; a small cluster of flowers makes a gorgeous napkin ring.

Think vintage. An antique tin, a flowerpot, mason jar, bucket, measuring cup, egg cups, colander, pitcher, crate, apothecary bottle, berry basket or teapot makes a unique centerpiece, perfect for displaying your springtime flowers.

Think floral. The next best thing to fresh flowers is a floral tablecloth and/or napkins. Floral patterns have many colors; choose a different accent color each time you use a floral tablecloth, and you’ll discover a completely new look.

Think feminine. Lacy doilies, gingham, feathery accents, ribbons, velvet, jeweled glassware, birds, hearts.

Think white. An all-white table setting is the epitome of freshness.

Think sweets. For a pastel-inspired finishing touch, serve French macarons in a pastel rainbow of colors. Or pistachio ice cream, orange sherbet, lemon sorbet, strawberry gelato. Or pastel mints.

What do Coretta Scott King, Sinéad O’Connor, “Weird Al” Yankovic and Albert Einstein all have in common? They all are (or were) vegans. A vegan is someone who does not consume animal products. Just as vegetarianism has come into the mainstream, veganism is also gaining in popularity.

If you’re not ready to give up your bacon or burgers or Buffalo wings quite yet, that doesn’t mean you can’t try some vegan recipes. The following recipes are so tasty, you won’t even miss your beloved meat.

Think that veggie burgers can’t compare to their beefy counterparts? Think again! Once you make sweet potato and black bean veggie burgers, you’ll be a believer. Finish the burger with a smear of our vegan Tomato Basil or Curry and Bell Pepper pâté, and it will be hard to top!

Who says a sandwich has to be filled with meat? Try a vegan BLT where the “B” is eggplant bacon, which is simply thin slices of eggplant roasted to a smoky flavor. Since mayo has eggs, substitute it with one of our spreadable vegan pâtés instead.

Pull a switch on pulled pork with jackfruit. Its texture is similar to that of shredded pork. Toss with some barbecue sauce, spread some vegan pâté on the bun, and you’ve got yourself a succulent and substantial sandwich.

Avocado toast is trending now, but herbed mushroom toast is making its mark. Spread garlic toast with our Earthy Mushroom Pâté for a new toast taste sensation!

Roasted brussels sprouts have gained in popularity, but they’re often made with pork or bacon. For a vegan spin on Brussels sprouts with all the flavor but none of the meat, swap out pork with our vegan Tomato Basil Pâté.

Craving a quesadilla? Hold the cheese! For a vegan version, substitute cheese with hummus or one of our vegan pâtés.

Pass the pasta… and pass on the meat. Make mouthwatering mushroom ravioli using our Earthy Mushroom Pâté as a delicious shortcut for the filling. Stuff shells with our Tomato Basil Pâté, then smother in a vegan pesto sauce.

When you’re hungry, there’s nothing quite as satisfying as sinking your teeth into a delicious sandwich. We’re not talking good-old-American PB&J. We’re talking favorites from around the globe that will redefine your idea of “sandwich” forever.

Let’s start with an American classic: grilled cheese. Give it a Spanish spin by adding prosciutto and dates.

Or become an Aussie for a day with a Vegemite sandwich. Be forewarned that many say it’s an acquired taste.

Do as the Danish do with a smørrebrød (buttered bread) sandwich. Toppings include pickled or smoked fish, liver pate or mousse, sliced cold cuts and boiled eggs.

You might not associate Italy with dainty little tea sandwiches, but that’s just what tramezzini are. These triangular finger sandwiches are made with crustless soft white bread and homemade mayonnaise. The fillings are up to you!

In England and India, chutney is a common ingredient in sandwiches. What’s chutney, you ask? It’s a spicy condiment made of fruits or vegetables with vinegar, spices, and sugar.

In the Middle East, pita is the bread of choice, filled with everything from falafel (fried chickpea balls) to eggplant to hummus or schnitzel (fried chicken breasts).

Breakfast sandwiches are all the rage here in the U.S. where everyone’s on the go, but we don’t have a corner on the market. In Singapore, toast bars are popular. Kaya toast sweet is a sweet sandwich similar to French toast. Here, the bread is covered in butter and kaya jam (made from egg and coconut milk) and fried, and is often eaten with a boiled egg for breakfast. The Spanish bocadillo – a baguette filled with meat, cheese or a sliced omelet – also is designed to be eaten on the run.

Need some additional inspiration? Check out these pâté sandwiches that you won’t be able to get enough of! Like our twist on the traditional Vietnamese banh mi, which pairs chicken liver pate with shredded pork.

If you’re the one who does most of the cooking in your household, you probably like serving leftovers. It’s one less meal to shop for, one less meal to prep, and one less meal to clean up. But, let’s face it, leftovers can get boring.

What if you could add an ingredient that would transform yesterday’s leftovers into today’s tasty new dish? You can – with pâté.

Did you get carried away with the pasta? Pasta tends to absorb sauce, so if you find you’ve got more pasta left over than sauce, make a tasty sauce the next day using our Duck Rillette, butter, onion, garlic and cooking sherry. Truth is, pâté can spice up any leftover side dish, such as rice, quinoa or farro.

Soup is also a great entrée for using up leftovers. Chop up leftover chicken or turkey, throw in some veggies, and toss in a couple tablespoons of our Chicken Liver Mousse for added flavor and texture.

Got leftover potatoes? Mash them up with Alexian truffle mousse for a mouth-watering side dish. Don’t let stale bread go to waste; make Mushroom Leek Stuffing, using our Forest Mushroom pâté. Put leftover produce to good use with a tossed salad topped with chunks of our Tomato Basil vegan pâté.

Don’t forget that leftovers also can be used for breakfast. Whip up an interesting omelet or frittata using whatever meats or veggies you find in the fridge, plus your favorite pâté.

The element of surprise is what makes special occasions extra special. A surprise party on someone’s birthday. A surprise visit from an adult child on Mother’s Day. Or a surprise meal on Valentine’s Day.

You can take the surprise a step further by offering up a nontraditional meal. Sure, you can cook your partner’s favorite meal. Or go for the tried-and-true such as Chateaubriand. Or, you could serve something totally unexpected, like the three recipe ideas that follow.

Our first suggestion is Home-Style Meatloaf. Meatloaf? Really? Really.

Think about it: Nothing evokes more affection than a home-cooked meal, prepared lovingly just as mother or grandmother did. Meatloaf is a perfect way to bring back fond memories – and create new ones. If you want to put your own special twist on the recipe (and add yet another surprise), stuff the meatloaf with mashed potatoes, mushroom pâté or chopped spinach, for example. And if your significant other is a huge fan of pâté, you can find recipes that make an entire meatloaf out of it! Plus, you can find vegetarian and vegan options as well.

While you may not want to over-imbibe on Valentine’s Day, it’s OK if your main dish gets a little tipsy. Drunken Spaghetti is a perfect choice and, as you may have suspected, it’s cooked in red wine. This recipe calls for Sangiovese wine, which gives the pasta a rich flavor and a romantic purple-red hue. For added richness, finish the dish with small spoon of our Duck Rillette.

Just because you decide to stay in on Valentine’s Day doesn’t mean you have to forego the fancy restaurant-style meal. This recipe for Seared Scallops with Butternut Squash Risotto is as gourmet as you can get! The key here is to carefully, quickly sear the scallops. On the other hand, you’ll have to be more patient with the risotto, which takes some time and attention. But, in the end, it’s well worth the effort.

Add a little music, warm candlelight and a good bottle of wine to any of the above entrées and you’ve got the makings of a most romantic evening.

Pâté is a traditionally decadent food, ideal for the season’s celebrations of food and family. A well-crafted pâté board will please even the pickiest of eaters by allowing your guests to customize their selection. Best of all, it’s easy to set up.

Here’s how to make a crowd-pleasing pâté board just five easy steps:

1. Choose Your Pâtés

Your pâtés will be the star of your board, and everything else should work in harmony to enhance the rich flavors.

We suggest offering a selection of pâtés that showcase a variety of flavor profiles and textures.

For instance, a country-style pâté has a coarse texture, with herb-infused, gamey flavors that can be cut into cubes and served with toothpicks. Our Chicken and Veal Pâté is encrusted with mustard seeds and pairs nicely with mustards, dried fruits, and nuts. Our Campagne Pâté is our most versatile country-style pâté and pairs with almost anything, including mustards, pickles, and chutneys.

Our Duck Rillette, however, has a more shredded texture, and a special seasoning blend that pairs well with smoked cheeses, or as an indulgent, standalone bite.

Our mousses offer a lighter, creamier consistency that is easy to spread, and perfect for pairing with condiments, fresh fruits and vegetables, and cheeses. The Spiced Apple Mousse is a seasonal favorite, with hints of apple brandy and apple pie spices.

And if your family has vegetarian, vegan or diet-conscious diners, our tempting vegetable and vegan terrines are a great way to round out the selection. Even your most carnivorous guests will appreciate the refreshing vegetable medleys that come to play in our terrines.
2. Choose Your Cheese

When you offer a variety of pâté, you also need a variety of cheeses. One of the most exciting parts of a pâté board is allowing your guests to experiment with different combinations. We suggest choosing cheeses from different categories, such as:

? Smoked cheeses, such as smoked provolone, gouda and gruyere. The smoky, nutty taste pairs well with our pâté, complementing each other without losing their nuance.

? Sharp cheeses, like cheddar. The sharp, salty flavors cut through the gaminess of our country-style pâtés to provide a delightful contrast of flavors.

? Soft cheeses like brie or chevre. These cheeses add a creamy component to our pâtés, terrines and mousses.

If your pâté board is your main appetizer, you’ll want about three to four ounces of cheese per person. If it’s just one of many in your pre-meal line-up, shop for about two ounces per person.

3. Choose Your Accompaniments

Hard and cured meats such as salami and prosciutto have bold flavors that provide a contrast to the richness of pâtés. They also work as standalone flavors for pairing with cheeses.

You’ll also want a sweet component to balance many of the salty and prominent flavors on the board. Seasonal fruits, such as figs, pears and apples are a classic way to add balance, and a drizzle of honey enhances the savory flavors of pâtés and cheeses.

Nuts add texture and provide a palette-cleansing effect, which is important when you’re hosting an array of flavors. For a seasonal touch, roast walnuts or chestnuts. The aroma is mouth-watering!

4. Choose Your Breads

With all of this creamy, cheesy, savory goodness in front of them, your guests will be looking for a vehicle to get it from the board to their mouths. Supply your guests with a mixture of different breads, crackers and breadsticks for a range of texture options.

5. Choose Your Settings

Last, but certainly not least, are the details. If you’re crafting an elaborate pâté board, you’ll need plenty of room. You want to make sure that your board is not over-crowded, for both aesthetic and logistical purposes.

It’s helpful to guests if you label each item, so they know what to expect and how to pair their samplings. In order to keep things moving quickly, be sure that each item can easily be served. For soft foods, make sure there is an appropriate utensil (either for spreading or scooping). For hard foods or meats, make sure they’re cut into individual sizes servings, and that there are either toothpicks or serving forks readily available.

One way to win friends and get noticed at work is by bringing something delicious to the holiday office potluck. Here are a few recipes for success:

Skip the Swedish or sweet-and-sour meatballs and go for these Mediterranean-inspired Lamb Meatballs with Lemon-Cumin Yogurt. Cinnamon, cumin, mint and other spices give the meatballs their exotic flavor. And the yogurt dip is so yummy you might want to make extra, and bring some Olive Oil & Sea Salt Crackers to go with it.

In keeping with the Mediterranean theme, try these Fried Chickpeas with Sage. Be forewarned, however: They are so addictive that you might need to make two batches, one for home and one for the office.

You’ll make believers out of the kale doubters at your office with this Kale-Apple Coleslaw with Poppyseed Dressing. This sweet-tangy coleslaw will have your coworkers coming back for more.

Bite-sized food is always a good bet, like this Lox Flatbread. Simply spread crème fraîche on flatbread or crackers, and top with smoked salmon. Simply divine!

Impress the boss with Buffalo Chicken Pinwheels, or bring a crockpot full of chili. Think outside the crockpot and make vegetarian chili, turkey chili or chili with beer (don’t worry, most of the alcohol will evaporate).

Can’t resist bringing something that’s red and green? Anything with red and green peppers works, such as pasta salad. Or bring toothpick-skewered cubes of pâté and pimiento-stuffed green olives. Instead of a veggie tray, bring veggie skewers, alternating grape tomatoes with cucumber, broccoli or other green veggies. Feeling especially creative? Make a Christmas Tree Cheese Board, arranging rows of various shades of cubed cheese, green and red grapes, accented with twigs of thyme. Christmas Nacho Cups are super-simple: Fill dip-sized chips with a dollop of guacamole, topped by shredded cheese and half a grape tomato. Olé!

If you’d rather bring dessert, this Easy Mocha Fudge is as delicious to eat as it is easy to make. It’s a great finger food (and a great pick-me-up later in the workday). Strawberry Santas are both adorable and delicious. Cut a strawberry in half horizontally, then make a “sandwich,” filling it with whipped cream. Add a dollop of whipped cream on top, two dots of whipped cream on the bottom half for buttons, and two black sesame seeds for eyes. Other whimsical themed desserts are Rudolph the Red-Nosed Reindeer Brownies and Reindeer Oreo Balls.

Whether you’re entertaining during the holidays or any time of the year, pâté and puff pastries are two foods that add an element of elegance to the occasion. And, when you combine the two, you’ve got an appetizer that’s certain to impress.

Puff pastries appeal to all the senses. They look like perfect little packages, each one filled with a tasty surprise. The outside is buttery and flaky, and the inside is typically a rich, creamy consistency.

This recipe for chicken bundles is a perfect example. The recipe uses premade puff pastries and only four main ingredients for the filling — chicken, artichoke hearts, cream cheese and green onions — so it’s incredibly easy to make. For an even simpler recipe, fill the puff pastries with our Grand Marnier pâté. Voilà! An instant hit!

For cheese lovers, brie is always a favorite. Sure, you can just slather on some raspberry jam and call it a day, or you can add dried cranberries, slivered almonds and enwrap it in puff pastry. Serve this Holiday Brie En Croute (“en croute” means “in a pastry crust”) with our specialty crackers.

Asparagus spears wrapped in puffed pastry spirals are pleasing to the eye and the palate. Prosciutto or ham adds a little “bite” but can be omitted for a vegetarian version. Platter the spears with our truffle mousse for an irresistible appetizer.

Individual puff pastry tartlets look like little stars, and they’ll be the star of your holiday spread. These Eggplant Parmesan Tartlets are a great twist on the Italian classic. Or, fill the tartlets with our Duck Liver Mousse with Cognac for a more sophisticated (and easy) appetizer.

For these Puff Pastry Holly Leaves, you’ll need a holly leaf-shaped cookie cutter and frozen puff pastry, plus pimiento for the “berries.” In this recipe, the filling is cream cheese, feta, pesto and seasonings. But you can make your own culinary creation by filling with the pâté of your choice.

This holiday, start with puff pastry then add pâté and a little imagination. You’ll be on your way to crowd-pleasing holiday appetizers.

What comes to mind when you think about putting together a cheese board? It’s probably cheeses, grapes or other fruit, a variety of crackers and maybe a little mustard on the side.

For a truly impressive cheese board, add charcuterie and pâté to the list. With beef, ham, sausage, turkey plus vegetarian and even vegan pâtés, you’ll have something for everyone. Plus, you’ll please those who put a priority on protein in their diet.

So where do you begin? First, you need a board that’s large enough to hold all the goodies. Don’t have a cheese board? A cutting board will do. Or any oversized serving platter. For a sophisticated presentation, use a slab of marble (just keep in mind that this will be heavy, so you may want to prep it where you’ll actually be serving it).

Start by selecting your cheeses. You’ll want to serve a variety of textures, from soft to hard, and a variety of flavors. Don’t forget that not all cheese is made from cow’s milk; expand your horizons with cheese made from the milk of goats or sheep.

Next, choose the charcuterie. We hate to tell you, but pepperoni is so yesterday. Instead, go for hard, cured sausages rich with flavors such as savory smoky, bold garlic or sweeter fennel. Because bacon is all the rage, you might want to add several crispy strips to your cheese board.

To mix up the texture, include spreadable pâtés on your cheese board. Choose from a variety of meats such as chicken, pork, veal, duck and pheasant. Vegetable pâtés can feature eggplant, mushrooms, roasted peppers or other veggies. And, yes, vegan pâtés are available, too.

Think outside the cracker box when choosing your carbs. Breadsticks, sliced baguettes, pita chips and gluten-free nut crackers are good choices. Be sure to offer a few herbed oils for dipping.

Don’t overlook the details; it’s all the “extras” that make a cheese board extra special. Consider salty olives, crunchy nuts, sweet dried fruit, tangy chutney. For a finishing touch, garnish with sprigs of parsley or other herbs.

A few rules of thumb:
• Serve cheeses and pâtés at room temperature
• Arrange the cheeses from mild to bold
• Label the items so guests know what to expect

Lastly, be sure to have both red and white wine on hand, as well as non-alcoholic options such as sparkling cider. Then pour yourself a glass and relax; you’ll soon be busy accepting compliments from guests on your eye-pleasing and mouth-watering cheese board.

If your holiday gift list includes self-proclaimed foodies or those who simply love to entertain, you’ll find plenty of ideas this season. Your only challenge will be to decide on which gifts to give which recipients!

For family members and friends who insist on doing their own food prep, a personalized cutting board is the perfect choice. Carved with the recipient’s name, this wood cutting board can double as a serving piece. In fact, load up the board with cheeses, charcuterie and crackers, and bring as a gift to a holiday house party.

Put a little color — actually, a lot of color — into a cook’s holiday with a colored knife set. Look for a set with a magnetic strip or that come with a knife block; this lets you keep knives close at hand but high enough to be out of reach of little hands. You’ll find sets with everything from heavy-duty carving knives to serrated bread knives and cheese knives that are ideal for entertaining.

Anyone who appreciates artistry will love a decorative platter made from glass or ceramic accompanied by decorative cheese knives or spreaders. Some of our greatest finds have been on the shelves at stores like HomeGoods or Pier 1!

With today’s preponderance of dietary preferences (think gluten free, peanut allergies, dairy free, vegan, etc.), a platter with a customizable “Now serving _____” sign can really come in handy. Ceramic or slate colored signs are on-trend and can be written on with a dry-erase marker or chalk, and reused over and over again.

And when it comes time for you to be on the receiving end of the gift, it’s OK to drop a few pre-holiday hints. That way, you can avoid having to stand in the customer service line as you wait to return or exchange those “Oh you shouldn’t have!” gifts.

Cheese and crackers make for a satisfying, sophisticated snack. And when you add a dollop of jam atop the cheese, you take this pairing to a whole new level. Here are a few suggestions on what fruity spreads go best with which cheeses:

Let’s start with an all-American favorite, apple pie, but hold the crust. Here, you might want to put cheddar, brie or sheep’s milk cheese on top of the apples. If you still want a bit of a crunch, serve it atop graham cracker squares.

When we think of figs, most of us think of fig bar cookies. But fig spread is such a diverse condiment that it pairs with many cheeses, from Spanish varieties to brie, blue cheese and even feta.

Quince paste is quite a tasty treat. This fruit spread is made with quince, also known as membrillo, a sweet fruit that tastes like a cross between a pear and a golden delicious apple. Quince paste goes well with manchego cheese.

Originating in India, chutney is a fruit relish that can range from sweet to sour, mild to spicy. Chutney is best complimented by aged cheddar or fresh goat cheese.

If you like bold flavors, you’ll love these pairings: aged cheddar with tomato jam, gouda with orange marmalade or plum jam, parmesan with apricot jam, blue cheese with black currant or red onion jam, or camembert and cranberry jam.

Don’t let Italian mostarda fool you; while it’s made from syrup-preserved fruit, powdered mustard seed gives it a spicy kick. Pair it with gouda, Italian parmigiano or pecorino.

Sweeter cheeses and jams also make for delicious desserts, with all the flavor but not all the guilt. Go for shortbread cookies topped with mascarpone cheese and lemon curd, strawberry or raspberry jam. Rich ricotta is another good choice, served with pear and cocoa spread, peach and cocoa spread, or banana jam.

In America, traditional comfort foods include chicken soup, macaroni and cheese, meatloaf and mashed potatoes, grilled cheese and cream of tomato soup, and of course, ice cream (straight from the container). Southerners can’t get enough grits, fried chicken or biscuits and honey.

In Europe, comfort foods range from the universal — pizza, French fries — to more regional-based favorites. Of course, in England your fries will be served with deep-fried codfish, better known as fish and chips. And while waffles and ice cream may be a go-to comfort food in the U.S., in Belgium the topping is more likely to be chocolate, of course.

Residents of the Czech Republic, for instance, will reach for a slice of homemade apple strudel when they’re seeking solace from food. Austrians also favor strudel or the traditional wiener schnitzel, a thin veal cutlet that’s breaded and fried. In Germany, the closest thing to mac and cheese is käsespätzle; yes, it’s made with spätzle, soft, handmade egg noodles often shaped like sparrows. You also can’t go wrong with bratwurst (and a stein of beer to go with it). In Ireland, however, you’ll be reaching for a pint of Guinness. The Polish people can’t get enough pierogi, which are boiled potato or cheese-filled dumplings.

Travel to the Ukraine, and your soup may be served hot or cold — if it’s borscht (beet soup), that is. In Hungary, ask for a bowl of paprika-spiced goulash, a hearty stew of beef, potatoes and vegetables.

The Swiss find comfort in raclette, melted cheese that’s usually scraped off a griddle and often served with potatoes. In Denmark, yes, there are the Danish pastries. But the comfort food of choice is Smørrebrød, an open-faced sandwich of dark Danish rye bread, topped with shrimp and egg or cured fish. Swedish meatballs are popular in — you guessed it — Sweden. A blend of beef and pork, these meatballs are typically seasoned with nutmeg and ginger. Cravings in Holland are more basic: They go for Gouda on toast. For an even simpler treat, try Gouda on crackers.

In Greece, Moussaka — a dish of eggplant, potato and ground meat, topped with béchamel sauce — is a must. The French love their charcuterie, croissants, crêpes, pâtés, mousses and soufflés. The Spanish pine for paella, a saffron-infused rice dish made with bits of chicken, vegetables, seafood, or all of the above (accompanied by a pitcher of sangria). And it’s no surprise that in Italy a common comfort food is pasta. Doughy gnocchi are particularly popular as well.