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Seared foie gras lacquered with a sweet-hot fig mostarda and fresh figs.
Pan-Seared Duck Breast With Orange Pan Sauce
To cook duck breast at home, our recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow before making a pan sauce.
Duck à l'Orange
The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.
Duck Terrine With Figs From 'My Paris Kitchen'
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Chicken Liver Pâté With Bourbon and Cranberry Gelée
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Feast inspired by Chef — Binging With Babish
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!
Seared Scallops With Buttermilk Beurre Blanc
Sweet and tender scallops snuggle up with a twist on a classic French beurre blanc, using orange juice and buttermilk in place of the standard white wine and vinegar.
Confit of Pork Tongue with Warm Lentil Salad
If beef tongue is something of a monstrosity, then pork tongue is the smaller, subtler of the two. Even so, at five or more inches in length, the tongue of a pig is not to be sneezed.
Orange Five-Spice Roast Goose and Potatoes
This Orange Five-Spice Roast Gooserecipe is an EPIC, classic Christmas dinner. We couldn't believe how flavorful the goose was and the potatoes cooked in the rendered goose fat are divine.
Expert tips and tricks for searing foie gras as well as a recipe for seared foie gras with a creamy spiced orange puree and candied orange zest.
Serve With
Roasted Pear Salad With Endive, Blue Cheese, and Hazelnut
This hearty, sweet, and savory salad combines roasted pears with bitter endive, rich blue cheese, and toasted hazelnut. It's the perfect salad for either the autumn or wintry weather.
Fig Salad with Goat Cheese and Baby Arugula
Fig Season is here! This Fig Salad with creamy goat cheese, toasted walnuts, baby arugula, and a light, walnut-oil vinaigrette is perfect for easy entertaining.
Honey-Balsamic Roasted Strawberry Baked Brie
{sponsored} Looking for an easy & impressive appetizer for entertaining? This baked brie recipe, topped with juicy roasted strawberries will wow your guests!
Roasted Grape Crostini
Roasted Grape Crostini combine balsamic-roasted grapes with whipped goat cheese, pine nuts, and a drizzle of honey for an easy and delicious appetizer.
Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Baked Brie Bites with Figs and Prosciutto
Serve an elegant hors d'oeuvre with these phyllo baked brie bites! Layered with fig jam, prosciutto, and fresh figs, they are the perfect sweet-salty combo.
Holiday Crostini - 8 DELICIOUS ways!
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Pear Salad with Warm Bacon Vinaigrette
This Pear Salad with pecans, blue cheese, and warm bacon vinaigrette makes a gorgeous presentation plated. Don't miss the sommelier wine pairings in the post!
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Think fresh berries are just for breakfast or dessert? Think again—they make an elegant addition to this salad of baby spinach, pecans, and goat cheese.
Roasted-Beet and Citrus Salad With Ricotta and Pistachio Vinaigrette
There's a reason beets and citrus are a staple of winter salads: They go insanely well together. But within those constraints, there's pretty much no end to the combinations of salads you can make. This salad is made with roasted beets, grapefruit and oranges, fresh ricotta, and a pistachio vinaigrette.