Set Your Food on Fire (Safely) | Steak Diane and Cherries Jubilee | Melissa Clark | NYT Cooking

Melissa Clark is here! And she’s playing with fire — literally. You’ll learn how to flambé, which is when you set alcohol on fire to reduce the alcohol content and condense flavor. It’s the main technique you’ll use when making Melissa’s recipes for Steak Diane and Cherries Jubilee, as well as several other show-stopping dishes. Get the recipes: Steak Diane: https://nyti.ms/3RSBkt2 Cherries Jubilee: https://nyti.ms/3lfNr6X Baked Alaska: https://nyti.ms/3l3gDhQ Bananas Foster: https://nyti.ms/3ysuelW Café Brûlot: https://nyti.ms/3ZT3XJ2 ------------------------------------------ VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).