Cut figs in half and remove skin, cut into small pieces. Heat butter, brown sugar, half of the honey and chopped lavender in small sauce pan, add figs. Stir until mixture becomes a puree and cool.

2. Thicken to preference with cornstarch, if desired. Boil for at least 3 more min. Set aside overnight for flavors to meld & strain. 2. Put in a 32 oz deli container or glass jar and set aside ...

Last year, Shangri-La Hotel Bangkok's executive chef Frank Bohdan paired with Four Seasons Hotel's executive chef Nicolas Schneller in making an infallible foie gras-based dish for the Bangkok Chefs ...

Foie gras, a French delicacy that up until two weeks could only be enjoyed through clandestine dining, is back. This month, a federal judge overturned the 2-year-old state ban on the sale of foie gras ...