Sear them well on both sides for maximum flavor. Make the sauce. Cook the shallots and garlic until soft. Remove the pan from the heat to deglaze with Cognac. Bring back to a simmer, scraping up any ...

Inspired by steak au poivre, this chicken au poivre features crispy chicken thighs and a creamy Cognac–crème fraîche sauce ...

Steak au poivre is typically made with relatively mild filet mignon, but do any other cuts of steak make this French dish ...

Pre-heat oven to 425 degrees. In a medium pot over high heat, cover potatoes with salted water by 2 inches and bring to a boil. Lower heat to medium-high and simmer until fork-tender, 20 minutes.

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The number one rule for pairing food and wine is to match intensity -- the flavors and body of both should be equally light, medium, or bold so that one doesn't just drown out the other. Further ...

Luke Fortney is a journalist based in New York City. He most recently worked as a reporter for Eater, where covered restaurants and food trends for nearly five years. If you’ve dined at a new ...