Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras.
This East African snack—a cousin of the Indian snack mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
This is a favorite New England preparation for stuffed quahog clams.
Use hearty whole wheat bread for this simple and appealing dish.
This is our favorite recipe for preparing fresh favas.
A variety of fresh wild mushrooms enhance this dish.
Fresh morels are best in this dish, but dried morels may be used.
Chef Michael Tusk, of San Francisco's Quince Restaurant, celebrates the tastes of summer with this canapé of fresh porcini and garlic scapes conserva mixed with creamy ricotta.
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