cooking.nytimes.com
Dijon and Cognac Beef Stew Recipe
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong Going into it when you have no hope is sometimes just what you need to get to a better place
salt pork, onion, shallots, butter, beef chuck, flour, cognac, beef stock, dijon mustard, carrots, mushrooms, red wine
cooking.nytimes.com
Hot Rum Punch Recipe
Nothing warms a cold body up like a quaff of hot rum punch This version, spiked with cognac and infused with citrus and nutmeg, is exactly what you want to serve at a party once the temperature drops outside If you’re feeling flamboyant, you can flambé it, to the great amusement of your guests
lemons, tangerine, demerara sugar, aged rum, jamaican rum, cognac
