Cook Like a Chef: How to Sear Foie Gras

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…

Perfect Mother’s Day Brunch: Waffles … or Foie-ffles

What’s better than chicken & waffles? Foie gras & waffles, bien sûr! Our recipe for foie-ffles (yeah, we made up that word) combines seared foie gras with fresh strawberry waffles, strawberry sauce, and tart balsamic syrup. They’re perfect for a special occasion brunch … let’s say for Mother’s Day. Don’t be nervous about searing foie gras…