Bring the mixture to a boil. Reduce the heat and simmer until 1 1/2 cups of the liquid remains, about 25 to 30 minutes.

1/2 pound dried figs, stems discarded. 3/4 cup dry red wine. 1 tablespoon port. 1 1/4 teaspoons balsamic vinegar. 1 teaspoon honey. 1/4 pound thinly sliced prosciutto ...

Place 1 cup bittersweet chocolate in a mixing bowl over a small pot of simmering water being very careful. When chocolate has completely melted, set aside. Keep small pot of water for the next ...

* Lucques: At lunch, a salad mixes baby arugula with Spanish blue cheese, lightly candied walnuts and sliced figs in a balsamic vinegar and macerated fig dressing. Fresh Figs - Los Angeles Times ...

The golden, buttery delicacy known as foie gras sits at the heart of one of the food world’s most heated debates. This controversial French dish – made from the fattened liver of ducks or geese – has ...

Pan-Seared Hudson Valley Foie Gras on Toasted Foccaccia with fig compote and honey lavender reduction was served as part of the InterContinental New York Barclay's Honoring the Honey tasting menu.

Foie gras is made from the liver of a duck or goose that has been force-fed via a tube. As a result of this process, known as gavage, the organ swells to as much as 10 times its usual volume as ...

Researchers wondered if there was a more ethical way to enjoy foie gras, so they created a process to replicate the dish without force-feeding ducks and geese beyond their normal diets. They ...

While he’ll eat foie gras produced by local farmers on occasion, Dr. Vilgis finds the force-feeding intolerable at an industrial scale. “It’s terrible to see,” he says.