December 19, 2014
Today’s headlines Archives
Beef Wellington uses a center-cut beef tenderloin section. Whether it’s a standing prime rib, a rack of lamb or a saddle of veal, roasts can be as intimidating as they are dramatic.
Dec. 15, 2010 in Food on Page C1
You’ve decked the table with china and linens and your grandmother’s monogrammed silver. The only thing missing? A gigantic, glistening roast, the ultimate expression of holiday luxury.
Please keep it civil. Don't post comments that are obscene, defamatory, threatening, off-topic, an infringement of copyright or an invasion of privacy. Read our forum standards and community guidelines.
You must be logged in to post comments. Please log in here or click the comment box below for options.
Print edition home delivery
E-paper daily edition
Online premium • RSS feeds
999 W. Riverside, Spokane, WA 99201
P.O. Box 2160, Spokane, WA 99210
Main switchboard: (509) 459-5000 • (800) 338-8801
Newsroom: (509) 459-5400 • (800) 789-0029
Customer service: (800) 338-8801