Cognac adds a warming note at the end, and allows you to light the dish aflame. Served with crusty bread, over rice or even mashed potatoes , the dish makes a hearty appetizer or main course.

When it comes to cooking and entertaining, nothing is more entertaining than fire. From the classic Crepe Suzzette to the wonderful dichotomy of a Baked Alaska, having flambe’ skills in your … ...

In a small saucepan, combine the Cognac, Grand Marnier, orange and lemon zests, sugar, cloves and cinnamon stick. Heat over low, stirring, until the sugar dissolves, about 1 minute. 2.

Cognac gives an indescribably delicious edge to a sauce such as that used in Steak Diane — typically Dijon mustard, butter, Worcestershire sauce, ... To flambe safely, ...

Just simmer the cognac until the alcohol burns off while still infusing rich flavor. A rich, saucy steak calls for the perfect side dish. Mashed potatoes are a hearty choice for soaking up the sauce.

Jennifer Garner admitted she nearly had a disaster on her hands when she doubled the amount of Cognac required for her beef bourguignon. See her reaction when the stew erupted in flames. By ...

Flambéing might seem like something best left to the professionals. But with the right tools and safety involved, you can impress your dinner party guests.

Flambéing is the act of burning, or “flaming,” off the alcohol in a food by igniting it. Whether done tableside at a fine restaurant or over your own stove as ...