“I never cooked with foie gras in Peru,” says Ricardo Zarate. His hands are deep in flour, the pale dust spreading across counter and chef — black T-shirt, black jeans, black apron — as he forms pâte ...

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 ...

Chef Martin Picard is known for the foie gras and lush, homey dishes served at Au Pied de Cochon in Montreal. This recipe is adapted from Picard's luxurious interpretation of a hamburger. This recipe ...

Looking for a festive appetizer? Choose our puffs filled with foie gras and onion chutney ;-) An easy recipe that can even become quick if you prepare your puffs in advance and fill them at the last ...

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 ...