May 25, 2015
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.
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