We came up with a foolproof flambé method that doesn't intimidate the home cook.
Fifty years ago, steak Diane, pan-seared steak in a rich, peppery pan sauce, was a hot menu item at fancy restaurants. Prepared tableside, it included a burst of pyrotechnics supplied by a match and s...
Reduced to the level of bad dinner theater, this
legendary tableside showpiece was in need of a
revival. Could we give this tired classic a new
life at home?
For cooking, do you need to spend big bucks for the prestige brands, or will something cheaper work just as well? What about for mixed drinks?
Old-school French restaurants have mastered the fiery theatrics of this tableside treat for two. Could we adapt this classic for the home cook—and a tableful of hungry guests?
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