Directions: Poach foie gras in chicken stock and cider for 90 seconds and chill in an iced bath for 20 minutes before slicing. Toss bacon and leeks into a medium sauté pan, render until caramelized, ...

At Charlie Palmer's Dry Creek Kitchen in Healdsburg, chef de cuisine Dustin Valette serves a foie gras trio as an appetizer to demonstrate the three classic preparations: torchon, terrine and seared. ...

Torchon refers to the cooking method in which the French delicacy foie gras is deveined, wrapped in a light towel, and poached. When it’s done, the foie gras is lightly spreadable and deliciously rich ...

We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Visit our ...

At Fenouil in the Pearl District, the kitchen has no problem consistently turning out beautiful food. Whether it's a Saturday dinner or a late workday lunch, there's no question the cooks have what it ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Zero George’s chef Vinson Petrillo sources his foie gras from Hudson Valley Foie Gras Credit: Rūta ...

When you want to treat yourself to the epitome of indulgence, order foie gras. Chefs are playfully putting stellar spins on the luxe liver to create decadent dishes that are truly foie-some. Mirabelle ...

Le foie gras est un produit typique de la gastronomie française depuis des siècles, qu’il s’agisse du foie gras de canard ou ...

Missy Robbins, former chef at Barack and Michelle Obama’s favorite Chicago date spot, Spiaggia, offers a Valentine’s Day menu filled with dishes for couples to share, like osso buco for two. BLT ...