From Season 7
recipe
Buttery, earthy, and sweet, this French bistro take on skillet potatoes and onions usually requires tons of time—and butter. Could we get away with using less?
recipe
Black peppercorns bring a welcome flavor boost—but also a punishing blast of heat--to this mild-tasting cut. Could we lose the pain without giving up the flavor?
This is an excellent accompaniment to Pepper-Crusted Filet Mignon.
recipe
This sauce was created as an accompaniment for Pepper-Crusted Filet Mignon.
equipment
Bartenders ask: Shaken or Stirred? We asked: Cobbler or Boston style?
taste test
Should you spend $80 a pound on prime filets?
Test-kitchen staffers with more sensitive palates were relieved to learn that the pungent heat of black peppercorns can be mellowed by a brief simmer in oil. But we were curious as to the cause.