I've been surprised over the past couple of years by how many young adults ask me what pâté is at parties or events where it's a part of an appetizer. I usually tell them, "oh try it, it's so good!" and then tell them it's liver.

I loved pâté, it's actually one of the few things I miss now that I'm vegetarian. It was always an appetizer staple growing up.

I love pate as well, and I make this very easy french canadian version called cretons (some people I think call it gaton or gortons). It's ground pork cooked with peppercorn and thyme and cloves and whatever else you want in there for hours and hours until it's a paste, and then it's chilled. Spread it on bread and drink with beer or wine. Mmmm.

Pâté lovers should try a Japanese dish called Ankimo (Monkfish Liver) - it's even more delicious!

I've made this chicken liver pâté recipe from Jacques Pépin, and it's excellent. I highly recommend it!

I throw a big party every year and can't get over how many people in general ask me what the pâté is. How do so many people know know about pâté?

Btw, there's an easy recipe in the first Julia Child cookbook for a chicken liver mousse that's very tasty, even if it's not technically pâté.

Love it but it tends to upset my tummy so I always have to pass. :-(

Love pate! Love cretons! I grew up on liverwurst sandwiches, so I guess that's how it started.

LOVE IT!

Pate is lovely - rich and a treat, but lovely. I like it best with crusty baguette and cornichons but it is good with mango chutney too.
Personally I prefer chicken liver pate to plain brussels pate which is made with pork liver, but duck and champagne or duck and orange are very good.

I love all manner of liver: pâté, chopped liver, pan-seared, braunschweiger, liver spread, etc. And I find pâté easy to make. Nigel Slater has a really simple recipe in Appetite that is super delicious.

I couldn't find it online but there's a similar one in this article he wrote for The Guardian: http://www.guardian.co.uk/lifeandstyle/2006/nov/19/foodanddrink.recipes

In NYC go to Schaller and Weber on the UES (86th & 3rd) (or order online) Great german pates. Won't spend more than $6 for a pretty large roll of it.

I love pate. After following a recipe I found at Epicurious (I can't find it now, but it involved sauteing about a pound of chicken livers with herbs in a stick of butter, adding a little bourbon at the end, and pureeing in a food processor), I realized that it's super easy to make. Also, it's not very expensive if you make it yourself (especially compared to store-bought versions).

It's so super tasty - I try not to make it to often since it's a little heavy on the fat and I will eat the whole batch, spread on a crispy baguette, all by myself.

Once, when I was a kid, at a Christmas party I tasted what I thought was going to be a delicious chocolate spread. But, instead of chocolate, it was chicken liver pate! How revolting!

Now that I am a grown up, I realize that pate is actually very yummy.

Neese's liver pudding. Poor man's pate. NC claim to fame on the food tote bag. Not to ick your yum, but liver in any form shall never cross my lips. I will never grow up that much.

Ditto @ScienceandtheCity!! To the T. :)

I was introduced to pâté at a very early age - before I knew what it was! Cunning plan, as I am now a definite afficionado (almost an addict but not quite!) - good approach to take with kids. Any menu with it on the menu has a serious challenge getting me to order anything else (especially when it's duck liver parfait). Feeling hungry just thinking about it!

I discovered pâté on my first visit to France. No that I live here, it's a staple.

I do still have moments though, especially with pâté de campagne, where it just looks like dog food. Haha, no matter, it is delicious.

The pate in that photo looks totally appetizing to me. I wish I had some right now.

BAD pate tastes like cat food. There's no way around it.

I grew up eating and LOVING liverwurst, so enjoying pâté came very easily to me. Mmm, mushy liver products.

My husband loves Michael Ruhlman and Brian Polcyn's book, Charcuterie. They have a recipe for Pate de Campagne which is absolutely to die for. I hope my husband makes it again really soon!

I also adore liverwurst. I had some today for lunch in fact!