Recipes with Foie Gras and Apples

The fattened liver of a goose or duck. The rich, buttery flavor of foie gras makes it a delicacy popular in French cuisine. It is prepared over low heat, as the fat has a lower melting point than other animal fats, and oftern served in mousses, terri... More about Foie Gras

Apples are the fruit of the genus Malus, native to Europe and West Asia, and was introduced to North America in the 17th Century. Evidence exists that the apple was already under cultivation in the Neolithic times. The first apples were probably smal... More about Apples