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
Cognac-Ice-Cream Sandwiches Recipe
This recipe came to The Times from Meg Ray and Caitlin Williams, the owners of Miette Cakes, a bakery in San Francisco They reimagined a classic booze pie as ice-cream sandwiches, literally a children’s dessert for adults They replaced the graham-cracker crust with homemade graham crackers, turned the mousse into ice cream and elevated it with a relatively abstemious dose of Cognac
flour, wheat flour, salt, cinnamon, butter, brown sugar, honey, milk, cream, sugar, egg yolks, cognac, chocolate liqueur
