Foie Gras aux Pruneaux

Dumb-ass men’s magazines—you know the ones: cars, clothes, B-list actresses in bikinis—are always asking me to do insipid articles on dishes “guaranteed to get you laid” or about “the food of seduction.” I can’t guarantee it as an aphrodisiac, but I would think that a man (or woman) who knows how to appreciate and cook foie gras would, in the simple act of searing a slice of luxuriously fattened goose liver, be exhibiting in one task both a delicate sensibility and an enticing cruel streak.