Looking for a festive appetizer? Choose our puffs filled with foie gras and onion chutney ;-) An easy recipe that can even ...

While the foie gras does add a heightened flavor to the bite-size appetizer, it can easily be substituted with a pate, or try adding in a mushroom duxelle for a vegetarian option. Fill a small ...

Foie gras tatin: a touch of France A sweet-and-sour appetizer that wins you over at ... an unforgettable moment for friends and family. A recipe that is simple to prepare and capable of surprising ...

This one made with rabbit livers comes from a recipe developed by my friend Julie Regard, an incredible cook and hostess in New Iberia. Pate de Foie Gras de Lapin Serves 8 to 10 as appetizers 1 ...

as an amuse-gueule or appetizer, but adding the creamy corn soup actually rounds off the flavour in a richer way. I like to use a foie gras terrine for this recipe so I do not have to fiddle with ...

Indeed, chef Michel Richard (“Happy in the Kitchen”) makes an utterly delicious foie gras analogue by pureeing a pound of chicken livers with two sticks of butter (you’ll find the recipe und ...

With all the chattering about the return of foie gras to California menus, you might be tempted to think that we’ve become a state of liver lovers. You might think that, at least, until you set ...

created a chicken faux gras appetizer ... and introduces the recipe as "absolutely the creamiest thing on Earth. If you don't tell people what it is, they will think it is foie gras and that ...

Mina considers this recipe for hummus with cauliflower, foie gras and pomegranate seeds another essential ... To sip alongside this and a whole suite of appetizers, Mina turns to two “Swiss Army knife ...

Adapted from The Appetizer Atlas: A World of Small Bites (2003, $58.99) by Arthur Meyer and Jon Vann, who say this dish originates in New York state’s foie gras region. Things will get smoky ...

as an amuse-gueule or appetizer, but adding the creamy corn soup actually rounds off the flavour in a richer way. I like to use a foie gras terrine for this recipe so I do not have to fiddle with ...