Foie gras is a great French delicacy ... As it is such a luxury it's best eaten simply, just spread on toasted brioche. Small slices can be fried and used to top meat or fish dishes.
In terms of bang for the buck, the return on the investment is poor. Us, we'll take Greenhouse Tavern's foie gras-steamed clams time after time. If ever there was a pairing of land and sea that ...
Gascony’s foie gras season has begun ... rest in a sieve while preparing the dough to expel excess liquid. Get the recipe ...
but the traditional golden noodles recently got a revamp that makes them the undeniable best in town. The foie gras macaroni and cheese is made with Swiss raclette, which melts into a thick ...
Be careful not to tear the skin. Starting with the leg, pipe the foie-gras-and-black-truffle stuffing under the skin of the legs, thighs, and breasts until you have just less than an inch of ...
NH Foods Ltd. has released “Gras Foie” as a more ethical alternative to foie gras, the French specialty of duck or goose liver. Gras Foie is made from chicken liver, but it tastes similar to ...