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This recipe is adapted from Pam Anderson's Perfect One-Dish Dinners: All You Need for Easy Get-Togethers (Houghton Mifflin Harcourt Publishing 2010). The pate will keep for up to a week, refrigerated.

Makes 2 cups

1 package (8 ounces) cream cheese

3 tablespoons prepared horseradish

1 teaspoon Worcestershire sauce

1 teaspoon freshly ground black pepper

1 tablespoon lemon juice

1 package (8 ounces) smoked trout, skin removed

1 package (6-8 ounces) flatbread crackers or Melba toasts

If the prosecution at the Roger Clemens perjury trial hoped for a dramatic showdown on Tuesday, the day was a big disappointment. The prosecution's star witness, Clemens' friend and onetime pitching ace Andy Pettitte, provided as much, if not more, ammunition for the defense.

Clemens is charged with lying to Congress when he testified that he had never used performance-enhancing drugs.

The Obama Administration showed today that it's willing to take unprecedented steps to try to prevent sexual assaults on college campuses when the U.S. Department of Justice announced that it has opened a series of investigations into how the University of Montana in Missoula and local law enforcement agencies handled reports of sexual assaults.

From Sebastien Aubert, owner of Kaz An Nou restaurant in Brooklyn, this recipe for pate en croute incorporates several premade products, making it a simple but rich and decadent appetizer. The colder the puff pastry, the flakier it will become in the oven. All other ingredients should be room temperature.

Makes 1 pate en croute

1/4-inch slice country-style pheasant pate (1/3 cup) crumbled (may substitute other meat, preferably game)*

1/2 teaspoon aged rum, preferably Caribbean rum

1/4 teaspoon truffle oil

This pate tastes a bit like cream of mushroom soup. Perfect for vegetarians and nonvegetarians alike. The pate will keep for about a week, refrigerated.

Makes 8 to 10 servings

1 1/2 ounces truffle butter*

1 tablespoon olive oil

1/2 pound cremini mushrooms, chopped

1/2 pound button mushrooms, chopped

2 cloves garlic, minced

1/4 cup chives, chopped, plus extra for garnish

1 tablespoon lemon juice

3 1/2 ounces ricotta cheese, part skim

3 1/2 ounces plain cream cheese

Salt and pepper to taste

From The Food52 Cookbook (HarperCollins 2011), a friend told me I had to try this recipe and she was right. It's delicious. The addition of lemon, Parmesan, anchovy and caper give this pate a complex flavor. For a looser, more mousselike spread, don't let all the liquid evaporate from the pan. You can always adjust the consistency as you buzz it in the food processor by drizzling in olive oil, water or even wine as you mix in the food processor.

Makes about 2 dozen crostini

1 pound (preferably) organic chicken livers

As Prepared for Delivery

Transcript

ROBERT SIEGEL, HOST:

From NPR News, this is ALL THINGS CONSIDERED. I'm Robert Siegel.

AUDIE CORNISH, HOST:

And I'm Audie Cornish.

President Obama flew to Afghanistan today and signed a historic agreement on the future of the U.S. involvement in that country. The president traveled under tight security to Kabul and met with Afghan President Hamid Karzai for a signing ceremony at the palace there.

On today's show, we bring you three Planet Money radio stories:

1. Pay Your Taxes: A Cautionary Tale