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 ...
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 ...
When I recently joked about having foie gras for dessert at Sona, a new West Hollywood restaurant, the waiter disappeared into the kitchen and emerged with disbelief. “We do have foie gras sorbet ...
Typically made of duck or goose livers, foie gras is being reimagined into vegan and animal-friendly versions lately due to a severe bird flu outbreak. As cases of avian influenza in wild birds ...
Ellen Fort is a Nashville-based writer and editor covering the restaurant industry, food trends, recipes, and beyond. She has worked as editor for Eater SF, Sunset Magazine, and SAVEUR. The legal ...
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 ...