Beef Wellington has a way of stopping you in your tracks. The crackle of puff pastry, the deep scent of seared beef, the earthy punch of mushrooms cooking down to a dark paste—your senses know they’re ...

This article was produced by National Geographic Traveller (UK). In 1839, Arthur Wellesley, the first Duke of Wellington, hosted a sumptuous supper to commemorate his victory over Napoleon Bonaparte ...

Gavin Kaysen has the high-level restaurants and culinary chops that could warrant a cookbook devoted to Demi or Spoon & Stable or any of the James Beard Award-winning chef’s establishments. However, ...

Located on the edge of the Yorkshire Dales, The Black Bull Inn's wellington features fillet of Howgill Hereford beef, coated in a layer of bacon jam. Photograph by Phil Rigby This article was produced ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

This recipe might seem like a long process, but don't be discouraged! It is certainly worth the effort. We make this dish every year for our anniversary with venison and it is our absolute favorite.

If you haven't started it's time to start planning your holiday dinner. To help "beef" up your menu Angie Horkan with the Wisconsin Beef Council joined the News at Noon. Heat 1/2 teaspoon oil in large ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. This is an excerpt from Eater’s debut cookbook that brings some holiday inspiration: Turkey is a given, but ...

Wrapped in golden, buttery puff pastry and filled with savory mushroom duxelles, this celebration-worthy beef Wellington is just as gorgeous as it is delicious. Elizabeth Mervosh is a recipe tester ...