At Philadelphia’s Vintage restaurant last week the special was two delicately pan-seared pieces of foie gras perched atop toasted brioche with a berry coulis, garnished with fresh raspberries and a ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Zero George’s chef Vinson Petrillo sources his foie gras from Hudson Valley Foie Gras Credit: Rūta ...

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. ...

In a memoir, Julia Child referred to her first meal in France — sole meunière — as a culinary revelation. I doubt Julia would be disappointed by the Dover sole meunière at French Corner Bistro & ...