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Merguez and Seared Scallops with Creamed Fava Beans

I learned about merguez lamb sausages about eight years ago when I noticed that a favorite French cafe, La Note, in Berkeley had them on the breakfast menu. Merguez sausages are quite versatile. They work equally well for breakfast, with couscous, or on a fresh baguette with brie. The owners of La Note were nice […]

Summer Truffle Frittata

Truffles go particularly well with eggs and other mild flavored foods such as pasta and potatoes, because these unobtrusive ingredients do not overpower the flavor of the truffles. When using black winter (Perigord) truffles, it is best to let the truffles sit in the beaten eggs for several hours, even four or five hours. Omit […]

How to Best Store Caviar

Whether it’s imported caviar or American caviar, the most important factor in storing caviar is keeping the product at proper temperature.

Caviar should be stored at 26 – 35 degrees fahrenheit. The coldest part of the refrigerator is usually the back. The safest way to store caviar at proper temperature is to place the caviar […]