What is Foie Gras Terrine?

Like many other recipes, the foie gras terrine is named for the vessel in which it is cooked.  Other examples include the iconic cassoulet, named after the cassole (a tapered clay pot) it is cooked in. And the word casserole is from the French for sauce pan, in which a casserole is assembled and cooked. Much…

Charcuterie 101: A Tasty Recap

On Saturday, we were pleased to host Charcuterie 101 for the Food Network’s New York Wine & Food Festival. Held in the intimate, cavernous wine cellar at Macelleria in the Meatpacking District, Charcuterie 101 brought together les deux Pierres – our own, Pierre Moreira and one of our favorite NY chefs, Pierre Landet, of Cercle Rouge, for…