Recipes 1 - 25 of 44.
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Recipe courtesy Wolfgang Puck, Modern French Cooking for the American Kitchen: Houghton Mifflin, 1981 Show: Wolfgang Puck Episode: Crabs are Kinghttp://www.foodnetwork.com/recipes/wolfgang-puck/dungeness-crab-bisque-recipe/index.html -
Recipe courtesy Emeril Lagasse, Show: Emeril Live Episode: Emeril's Potluckhttp://www.foodnetwork.com/recipes/emeril-lagasse/champagne-punch-recipe/index.html -
Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Newlywedshttp://www.foodnetwork.com/recipes/paula-deen/shrimp-and-scallop-fraiche-recipe/index.html -
At La Côte Basque, this dish was originally served with an extremely rich cream sauce, but when Jean-Jacques Rachou took over in 1979, he...http://www.epicurious.com/recipes/food/views/Roasted-Veal-Chop-with-Morels-350245 -
http://www.epicurious.com/recipes/food/views/Frozen-Praline-Souffles-109048 -
We like serving these chewy, moist almond cakes, which are based on the financier , a French pastry, in individual gratin dishes, but the batter...http://www.epicurious.com/recipes/food/views/Warm-Almond-Cakes-with-Grapes-108698 -
June is fresh apricot season, but there are always a few that just won't seem to ripen. This dessert makes good use of those hard apricots.http://www.epicurious.com/recipes/food/views/Apricots-in-Caramel-Cognac-Sauce-108186 -
The name for this beautiful Bordelais dish is mouclade . Use small mussels to approximate the tiny, sweet variety cultivated just off the coast...http://www.epicurious.com/recipes/food/views/Steamed-Mussels-with-Lemon-Saffron-Sauce-107133 -
http://www.epicurious.com/recipes/food/views/Lobster-Macaroni-and-Cheese-230624 -
http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-Steaks-with-Mustard-Cognac-Sauce-236192 -
This punch — containing rum, Cognac, and peach brandy — is potent. If it packs a bit too much of a wallop for your taste, you can dilute it with...http://www.epicurious.com/recipes/food/views/Fish-House-Punch-230583 -
Côtelettes de Saumon Frais Dorignyhttp://www.epicurious.com/recipes/food/views/Poached-Salmon-with-Truffles-and-Shrimp-in-Cream-Sauce-105495 -
Here's a great main course from the Post Hotel at Lake Louise, Alberta, Canada. If you can't find boneless duck breasts, buy two whole ducks, and...http://www.epicurious.com/recipes/food/views/Duck-with-Blackberry-Sauce-1265
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In most of France, turkey with chestnuts has become a standard Christmas dish, but in the southwest, goose is preferred.http://www.epicurious.com/recipes/food/views/Roast-Goose-with-Chestnuts-Prunes-and-Armagnac-1086
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It's hard to believe that something so delectable can be made so quickly. For a showy presentation, add the Cognac to the sauce and heat gently...http://www.epicurious.com/recipes/food/views/Chocolate-Cherries-Jubilee-1141
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http://www.epicurious.com/recipes/food/views/Baked-Fish-with-Mushrooms-and-Cream-1790 -
Serve Cabernet Sauvignon with the steaks.http://www.epicurious.com/recipes/food/views/Beef-Medallions-with-Cognac-Sauce-100654
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"I'm addicted to the salmon with caper butter served at Marcello's Ristorante in Suffern, New York," says Anne Bergamo of Harriman, New York....http://www.epicurious.com/recipes/food/views/Salmon-with-Caper-Anchovy-Butter-103120
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Active time: 5 min Start to finish: 30 minhttp://www.epicurious.com/recipes/food/views/Cognac-Syrup-104408
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http://www.epicurious.com/recipes/food/views/Eggnog-201146 -
c.1996, M.S. Milliken & S. Feniger, all rights reservedhttp://www.foodnetwork.com/recipes/tropical-fruit-tart-recipe/index.html
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Copyright 2003, Ina Garten, All rights reserved Show: Barefoot Contessa Episode: Dinners in the Fridgehttp://www.foodnetwork.com/recipes/ina-garten/sidecar-cocktails-recipe/index.html
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Recipe courtesy Emeril Lagasse, 2007 Show: Emeril Live Episode: Ratatouille Timehttp://www.foodnetwork.com/recipes/emeril-lagasse/apricot-and-peach-galette-with-almond-paste-and-creme-fraiche-recipe/index.html
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Can be prepared in 45 minutes or less.http://www.epicurious.com/recipes/food/views/Filets-Mignons-with-Mushroom-Sauce-10050
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There are many stories about the origins of this cake, known as both Clichy cake and Opéra cake. Many believe that Louis Clichy was its creator...http://www.epicurious.com/recipes/food/views/Opera-Cake-230481