Ciccioli terrine

Courtesy of Anne Cusack of the Los Angeles Times

This week on Good Food, Russ Parsons, Food Editor at the Los Angeles Times, joins Evan Kleiman to co-host a special Thanksgiving show. This recipe for Ciccioli is inspired from Taylor Boetticher and Toponia Miller’s book In the  Charcuterie. In his California Cook column, Russ says that this recipe for Ciccioli is a perfect hors d’oeurve for the holiday season, because it stays good for at least a month in the refrigerator. Try it as a weekend project and come Thankgiving day you have one less thing to stress out about!

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