This fois gras terrine is a recipe Marcelle learned from chef Emeril Lagasse when she worked with him on the book "Every Day's a Party" several years ago. Makes about 20 servings 3 foie gras (about 1 ...

The dinner will start out with foie gras canapés, followed by foie gras terrine, pan-seared foie with port reduction, then foie-stuffed quail with black truffle shavings and a grape-and-black-truffle ...

Gustiamo now imports preserved funghi porcini from Italy, the Museum at Eldridge Street has a walking tour that includes noshing, and more. By Florence Fabricant Porcini mushrooms, cèpes to the French ...

The answer you get depends on whom you ask. French foie gras is better, more delicate and velvety, some chefs claim. But the large American foie gras is just as sumptuous and less likely to melt away ...

Roberto Stucchi, the owner and winemaker of the Chianti Classico estate Badia a Coltibuono, doesn’t get to Los Angeles very often. But he’s here Wednesday night, presenting his wines at a five-course ...

When you want to treat yourself to the epitome of indulgence, order foie gras. Chefs are playfully putting stellar spins on the luxe liver to create decadent dishes that are truly foie-some. Mirabelle ...