Faux Foie: a Sumptuous Super Bowl Spread on a Pauper’s Budget

By Katie Barreira

Foie gras, literally, “fat liver,” is a famously French product manufactured by over-feeding geese (traditionally) or ducks, forcing the animal’s liver to more than double in size. The culinary result is a sinfully rich and silky spread that is the piece de resistance of fine dining menus and one of my favorite indulgences.

Other aspects of foie’s sinful nature have been brought to light, not only by animal rights activists, but also by chefs, like Charlie Trotter, who made foie gras (and himself) infamous when he succeeded in having the specialty item legally banned in Chicago. (The law was repealed two years later.)

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Easy Apps

By Lori Powell

Happy New Year! My gift to you is a quick and easy-to-assemble hors d’oeuvre to put together in minutes, as long as you have a couple of items around in your pantry. It’s as convenient whether you are entertaining just one other person or are having a bunch of friends over.

The following “recipe” is really a non recipe and is truly just some ideas on what to fill readymade, store-bought little phyllo cups with. The boxes of phyllo cups are sold in the freezer section of the supermarket near the phyllo sheets and puff pastry.

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