results for "appetizers"
Cocktail Party (1)
Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras.
This appetizer is a famous and now classic dish that's served at Wolfgang Puck's Chinois on Main in Santa Monica.
Patience is the key to making this flavorful pâté.
This inventive treatment of foie gras came from New York's elegant Four Seasons Pool Room.
This opulent terrine is a five-day project.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
A unique dish of foie gras, mushrooms and golden apples.
You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets.
A well-made pâté in pastry crust is one of the glories of traditional French cooking.
Chef Jose Garces, of Philadelphia's Amada Restaurant, fashions a modern mix of Oriental flavors, with which succulent duck, roasted to perfection, is served in an updated traditional style within steamed bao topped with zesty togarashi mayonnaise and pickled carrots.
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Rich yet delicate and buttery, foie gras is often named by foodies as one of the ultimate delicacies. In the movie Who Is Killing the Great Chefs of Europe?, each chef creates a spectacular high-caloric dish. Our duck pâté in pastry crust recipe is a heart-stopper and could warrant you the title of greatest chef at your own table.
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