“I never cooked with foie gras in Peru,” says Ricardo Zarate. His hands are deep in flour, the pale dust spreading across counter and chef — black T-shirt, black jeans, black apron — as he forms pâte ...
In my book - that's right - in Carolyn Dizon's "book," Harold Dieterle is a Top Chef god. I was SO excited to make this recipe. I knew it would be like heaven, but with steaks and foie gras and ...
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