Dark Chocolate Torte by Lyndsey

Super rich torte for chocolate lovers.

Grilled Niman Ranch Sirloin Steak with Tapenade, Roasted New Potatoes and Baby Leeks by Michael Leviton

Duck Leg Confit by Chef Paul McGovern

This is a very simple dish to make it's just takes a long time to do it ! But what you end up with is well worth the time and it will keep for week's in the frig and the flavors just get better with time. You can get the duck fat a any food supply house or if you know a Chef ask them to save it for you. I will store the duck for 3…

Langues de chats by neha mathur

While Langues de chats or “Cats’ Tongues,” gets their name from their long, flat shape, their flavor is melt in your mouth delicious...

Gourmet Liver Paté by anna d

Not your ordinary chopped liver! This finds a special place on our Christmas table.