Cognac may seem like a new-fashioned way to mix up an Old Fashioned, but in fact it’s been the foundation of countless cocktails—most famously the Sidecar—since the 19th century. But along the way, ...

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: ...

If you've ever ordered a cognac at a trendy restaurant, you've no doubt witnessed the bartender making a show of heating a snifter with hot water before filling it. It's a dirty little secret (at ...

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 ...

More redolent, more heady, more burnished, a Thanksgiving table laden with lustrous golden turkey, velvety dark-green kale, burnt-sienna sweet potatoes is probably the richest feast of the year. In ...

UPPER EAST SIDE, Manhattan (WABC) -- This week in Neighborhood Eats is a restaurant where it may be more popular to get your food to go, as it is to dine-in. You're almost incentivized to take out ...

Cooks are always looking for a way to create deep flavor without having to spend too much time on a dish. We can choose from a wealth of products that promise instant punch, from things like a ...