Marco Canora’s simple Florentine chicken-liver pâté can be prepared in a coarse or smooth style. To make the rustic recipe here more elegant, he suggests processing the cooked livers until very smooth, spreading the pâté in ramekins and topping it with a layer of chicken fat.
Little and Big Edie gave caviar to their cats. Here, Wolfgang Puck treats caviar more fittingly: He puts caviar, smoked salmon, and dill-flecked crème fraîche on exceptionally crispy potato pancakes.
The Beales ate lots of store-bought crackers. Here, Ruth-Anne Adams and Tom Fosnot's simple, sunflower seed–flecked cracker.
The Beales often ate simple boiled corn. A more luxurious use for corn is these elegant corn-and-chanterelle crostini.
A variant on liver pâté—a Grey Gardens staple—is this creamy, smoky bluefish pâté.
