From Season 7
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?
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.
This sauce was created as an accompaniment for Pepper-Crusted Filet Mignon.
Bartenders ask: Shaken or Stirred? We asked: Cobbler or Boston style?
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.