Revamp your holiday brunch by serving egg Benedict with smoked duck, buckwheat blini with
luxurious foie gras and a delicious brunch charcuterie board.
Not exact matches
Recent menus from food trucks to fine dining restaurants have topped burgers with everything from avocados to zucchini, and even
luxurious ingredients such as
foie gras, and artisan cheeses.
You don't need to cook
foie gras and lobster every night to be considered a great cook, in fact it's pretty easy to cook with
luxurious ingredients... it's much harder to teach a cook how to work with underutilized fish species like scup or sea robin, teach them how to make even the toughest cuts of meat and scraps a winning dish and work with fruit and produce that isn't processed and ready to cook, then also teach them what to do with the potential waste, to me that's really cooking.