FOIE gras is notoriously difficult to cook. Most chefs end up searing thin slices or scallops of the fattened duck liver and pairing it with something sweet. At Whist, Tim Goodell and his chef Jeff ...

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 ...

For the foie torchon: Mix together the first four ingredients for the cure. Spread over the foie gras. Roll into a cylinder; wrap in plastic wrap and refrigerate overnight. Remove plastic wrap and ...

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 ...

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 ...

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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 ...

Commander's Palace chef de cuisine Christopher Lynch shows us how the famous New Orleans restaurant makes foie gras torchon. Andrei Arlovski shuts down Jack Doherty after viral brawl at Paul vs.