HALIBUT cheeks and short ribs. Scallops and foie gras. Squid and pig’s ears. Lobster and squab. Recognize the theme? It’s surf and turf. For the guy shuffling chips at a Vegas craps table, hoping for ...

Sometimes you find yourself needing to feed a crowd at brunch, but still want to pack in the glam factor. Gary Nguyen, executive chef of Westbound, a swanky bar located in LA’s Arts District, ...

Being a fan of this goose liver, I decided to stuff my Cannelloni with Foie Gras. I did a twin pasta - one served original with a drizzle of Balsamic Vinegar and Grated Parmesan Cheese, and the other ...

Cut onion into thin slivers as if making onion soup. Cook with 1 teaspoon duck fat and a sprinkle of salt over low heat stirring often until the onions are a deep golden brown. Add sugar and vinegar, ...

everybody. I am Chris Lynch, chefs cuisine at Commander's Palace Restaurant here in New Orleans, and I'm going to demonstrate our foie gras tour. Sean, Right here we have our cured foie gras tour Sean ...

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At Christmas, the aperitif immediately sets the tone: your guests arrive, conversations begin, trays are passed around and everyone grabs a bite to eat before the meal. Golden puff pastries, colorful ...

French Googlers have been taking to the web en masse over the past weekend as searches for ‘chapon’ or capon, bûche de Noël and foie gras, popular elements of a traditional Christmas meal, were the ...

In short order, the status of foie gras has slipped from prized delicacy to unhealthy fat food to politically incorrect contraband. Now, to deal with the loss, a few enterprising chefs are plating a ...