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 ...

For the foie gras, drain and pat dry. Cover with plastic wrap and let stand at room temperature for 1 hour. Separate two lobes, keeping one covered while you work on the other. From the underside of ...

delivers the origin story of a dish as told by a restaurant’s chefs and/or owners. Today’s plate is a decidedly non-vegetarian Rabbit, Foie Gras, and Bacon Terrine off the Chef’s Tasting Menu at Le ...

This fois gras terrine is a recipe Marcelle learned from chef Emeril Lagasse when she worked with him on the book "Every Day's a Party" several years ago. Makes about 20 servings 3 foie gras (about 1 ...

What: The eponymously delicious Terrine Burger. The patty is stuffed with truffle butter and topped–well, bottomed too–with cured tomato, frisée, porcini mushrooms, sautéed onions, aioli, truffled ...

Mixue, the World’s Largest Restaurant Chain, Opens in NYC Are $1 soft serve and sold-out peach oolong tea worth braving the lines?

Foie gras might not be politically correct, but it can be outrageously delicious and is one of those foodstuffs few of us would ever attempt to cook with at home. In other words: It is an excellent ...

Foie gras, a French dish made from fattened and prepared duck or goose liver, is not typically what you might think of when you hear "home cooking." But with a little bit of patience (and brine), ...

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 ...