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22 hours agoDeep Plate’s fourth“Challenge” submission is between Keith Lord and Tom Jankovich Please support these chefs by voting in the poll featured
2 days agoDer har været tavst på bloggen de sidste tre uger, men masser af aktivitet i køkkenet. Ikke det sædavnlige i København, men et lånt et i
7 days agoIf I took my conscience shopping everywhere, I suspect I’d stop shopping. I had two facebook interchanges on the topic this week, one of
7 days agoFoie Gras (fatty duck/goose liver) is a much “prized” delicacy. And terribly expensive to boot. Food writers try to outdo each other extolling
7 days agoFoie Gras (fatty duck/goose liver) is a much “prized” delicacy. And terribly expensive to boot. Food writers try to outdo each other extolling
13 days agoI took a long weekend trip down to D.C. to help move my sister and her boyfriend into their new apartment. Repeating earworm refrain of the
13 days agoOn a bone-chilling day in December last year, keen to walk off some of that devillish foie gras that French people (and this particular Kiwi)
13 days agoÈ da quando sono stata a Parigi che sogno di tornare indietro nel tempo fino agli inizi del Novecento e di essere una star di Monmartre, magari
15 days agobonjour je vous propose aujoud'hui une recette de terrine de campagne trés bonne et facile à realiser
17 days agocommençons par l'apéritif et ses toasts de foie gras avec un chutney de figues Accompagnés par du vin blanc doux et sucré :
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