Foie gras. Two short words, one long culinary history. Foie gras (fwah grah) is French for “fatty liver,” and refers to the fattened liver of a duck (or goose), considered a delicacy around the world. Made famous in France, foie gras is a traditional food known to mankind since at least Ancient Egypt. Foie gras is…
Tag: Anita Lo
The Cassoulet War Champions
The Third Annual Cassoulet War was held in New York City last week. Over 200 people attended and 21 chefs battled for cassoulet supremacy. All the eating and competing were for a cause: ticket proceeds benefited Action Against Hunger. There were cassoulets of all kinds – Moroccan, lamb-filled, baked into a crust and served cold,…
Foie la-la-la-la!
It’s the most wonderful time … to enjoy foie gras! In France, more foie gras is consumed during the holiday season than any other time of year. Traditionally, a goose would be fattened up for the holiday meal and the liver – the foie gras – enjoyed as an extra bonus. Today it’s a lot…