Being a fan of this goose liver, I decided to stuff my Cannelloni with Foie Gras. I did a twin pasta - one served original ...

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 ...

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. ...

Clay Conley has had a busy year this year. On top of his James Beard nod, he opened another restaurant, Imoto, the ‘little sister’ to his highly acclaimed Buccan. And he had the number one pick of our ...

Foodie minimalists might beg to differ, but sometimes there’s nothing better than a tricked-out burger. A high-quality cooked-to-order patty is grand on its own, but once in a while, why not pull out ...