These exquisite duck breasts, accompanied by wrinkly roasted grapes and potato-bacon gratin, are from famed L.A. chef Suzanne Goin.
About Suzanne Goin
Grilled Duck Breasts with Roasted Grapes and Potato-Bacon Gratin
Aug 04, 2007 by
- Quick Glance
- 1 H
- 3 H, 15 M
- 0
Cipollini and Bleu de Gex Tart
Apr 18, 2005 by
A cipollini and blue cheese tart your guests will love. Try to stay true to the ingredients, but if you can’t find Bleu de Gex, substitute Stilton.
- Quick Glance
- 30 M
- 2 H, 10 M
- 10
Meyer Lemon Tart with a Layer of Chocolate
Apr 15, 2005 by
A flakey crust cradles silky lemon curd with a surprise: A layer of chocolate slathered underneath.
- Quick Glance
- 20
Blood Oranges, Dates, Parmesan, and Almonds
Jan 06, 2005 by
Blood oranges take center stage in this winter/spring salad. Arugula, dates, parmesan cheese, and roasted almonds share the plate. A simple supper.