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?
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...
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?
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?
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