Maddy is the editor of WholeFoodsMarketCooking.com.

added about 2 years ago

Foie gras can be cooked in a number of ways, from long and slow in a terrine to quickly seared in a pan. Here is a great article all about foie gras, its preparation and different cooking methods: http://www.hudsonvalleyfoiegras...

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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added about 2 years ago

And, a really good foie gras is absolutely, positively divine shaved on salad -- of pea shoots, delicate greens, spring mushrooms...you name it. Treated almost like a truffle or bottarga, judicially shaving curls of liver this way may have you feeling slightly less bad for the poor goose...

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Burnt Offerings added about 2 years ago

Michael Ruhlman had a great article the other day about making a torchon of foie gras, which is very elegant, simple, and highlights the product: http://ruhlman.com/2011...

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