A favorite holiday dish, beef Wellington is beef fillet slathered with pate, covered in a dice of mushrooms, wrapped in puff pastry, and baked.
Recipes from The Gourmet Cookbook
With engaging introductions to each chapter by Ruth Reichl, entertaining headnotes, indispensable information about ingredients and techniques, hundreds of tips from Gourmet’s test kitchens, and an extensive glossary, The Gourmet Cookbook is the essential kitchen companion for anyone who wants one-of-a-kind recipes and spectacular results every time.
Viennese Crescent Cookies
A holiday cookie if we ever saw one! So buttery, so nutty, so delicate, so mind-bendingly charming, these traditional Viennese cookies rival the city’s fancier pastries as our fave.
Madeleines
Buttery, cake-y, crisp at the edges, and with a slight lilt of lemon, this cookie launched a thousand memories—and a literary masterpiece—for Marcel Proust.