For the foie gras, drain and pat dry. Cover with plastic wrap and let stand at room temperature for 1 hour. Separate two lobes, keeping one covered while you work on the other. From the underside of ...

There’s nothing more alluring than a nice, close shave. And it doesn’t apply only to a man’s face: Vegetables and fruits could use a shave, too. No, they don’t get a 5 o’clock shadow. And no, you ...

Recent sightings of tuna carpaccio, summer squash carpaccio and tomato carpaccio on local menus suggest that an Italian culinary classic is being stretched to the limits. Although thinly pounded raw ...

Cut tuna into neat cubes. Cube daikon, chop cilantro, julienne ginger and thinly slice pepper if using. Put tuna, daikon, cilatro, ginger and pepper in a bowl, add rice wine vinegar and soy sauce and ...

Let’s talk cocktails and how easy they are: You just put them in a dispenser and sit back. I think sangrias have many ways of being approached, but this one is simple with a bite. Sangria means to let ...

Sushi chef Shin Toyoda likes to keep his dishes simple at Sushi Roku, letting the super-fresh, high-quality ingredients speak for themselves. However, he does admit there are a lot of other sushi ...

1.Cut the tuna into 4 equal portions and remove as much of the intramuscular sinew as possible. Don’t worry if the pieces don’t stay intact. Once portion at a time, place the pieces of tuna between ...

Jacques prepares Cured Salmon in Molasses, followed by two different preparations of tuna. Jacques prepares Cured Salmon in Molasses, followed by Tuna Steaks with Tapenade Coating and Tuna Tartare on ...