I just returned from St. Martin where I had truely the best soup ever, and would like to try to make it at home. Foie gras soup, creamy rich and oh so yummy! Any suggestions on how to make it would be greatly appreciated!
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
This genius recipe is the perfect solution for anyone who craves delightful, soft and fluffy steamed buns, but doesn’t own a steamer. These little buns make for a great game day snack or party appetizer, and is easily multiplied to serve more people.
Babu Ji Masala Fried Chicken and Technicolor Waffles