I had monk fish liver both in Tokyo and Manhattan restaurant. It's delicious. I want to use it in place of duck liver mousse in my home recipe. Can anyone kindly point me the right place? A search on internet turned out nothing.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy