This isn’t your regular bowl of pho. Slow-cooked and simmered in broth for up to 48 hours, it’s served with tender short ribs and high-end ingredients like Wagyu beef slices, foie gras and shaved ...
For the foie gras, drain and pat dry. Cover with plastic wrap and let stand at room temperature for 1 hour. Separate two lobes, keeping one covered while you work on the other. From the underside of ...
HALIBUT cheeks and short ribs. Scallops and foie gras. Squid and pig’s ears. Lobster and squab. Recognize the theme? It’s surf and turf. For the guy shuffling chips at a Vegas craps table, hoping for ...
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