Julia's version is the definition of a perfect beef bourguignon - deeply flavorful and unmistakably classic. The velvety ...

In a sauté pan heat 1 tablespoon extra-virgin olive oil, season both sides of the Mahi-mahi filet and place into hot oil. Sear for 3 minutes or until golden brown, flip Mahi-mahi filet over and ...

If you've never smelled the wonderful aroma of a good cognac, then it's time. You say you don't drink. That's great, because I think cognac is better to cook with than drink -- of course my wife likes ...

This dish is almost a cocktail, with orange liqueur and cognac both adding to the finished product. The cognac compound butter would also be a terrific finish to a steak or lamb chop. For the Butter: ...

SAN DIEGO — I experienced this chicken for the first time while traveling in the Loire Valley in France. We took a week making our way south from Paris to Aix-en-Provence. Along the way, it seemed ...

But you simply can’t forget about the cocktails, and Ina Garten has a few that are festive, fun, and a lot more exciting than ...

I’ve never been one for gravy -- in the worst cases, it’s lumpy and tastes of uncooked flour; in the best cases, it’s viscous and generic. I’m a sauce girl. Sauces are elegant, clean, smart and ...

Buying Rémy Martin? Start here. From VSOP to XO, its Fine Champagne core and lees distillation deliver a richer, smoother, ...