Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing ...

R idiculously tender and flavorful, beef tenderloin is the main course I save for truly special occasions. While it may seem ...

The editors at Eater LA dine out several times a week, if not per day, which means we’re always encountering standout dishes ...

Colour is often cited as a means of determining the quality of beef, but it can't be used as the main indicator of quality. In general, meat that has been matured traditionally ('dry-aged') will ...

Place the beef on a sheet pan in the oven, and cook slowly in the plastic and its own juices for 12 to 14 hours. The next day, keep the beef on your sheet tray and open the package. (We call this ...

Beef goulash is a main meal soup – a soup for heroes. Don’t be scared by the amount of paprika – it works, we promise you. Trim the meat and cut it into bite-sized chunks. In a large bowl ...

and there is an interesting secret behind it! A French private chef created this dish for Count Alexander Stroganov. That's why it's called Beef Stroganoff. Beef tenderloin is cut into small ...