As seen on Burgers , Brew & ‘Que with Chef Symon

For beef Wellington packed with flavor, we salted beef tenderloin overnight and then slathered it with piquant Dijon mustard before wrapping it in umami-rich prosciutto spread with superconcentrated duxelles. We traded the traditional puff pastry for sturdier, easier-to-work-with pâte brisée, which produces a firm yet flaky and tender crust that slices neatly when serving. Finally, we tackled the biggest challenge of making a Wellington: producing both a perfectly baked crust and uniformly medium-rare beef. To accomplish this, we roasted the Wellington in a 450-degree oven and removed it when the beef registered a mere 85 degrees. Carryover cooking did the rest of the work, as the meat's temperature gradually rose to 130 degrees (medium-rare). We created a Creamy Green Peppercorn Sauce and a Madeira Sauce, which gave us two options for finishing the decadent dish.

Roasted garlic is larger and more mild than regular garlic. It's a delicious accompaniment to a fresh loaf of bread and is easy to tuck in the oven when roasting other meats and vegetables. If your oven temp needs to be higher or lower for whatever else you're roasting, simply extend or reduce the cooking time of the garlic. This is a very forgiving recipe.

On Simply Bakelogical 8/2023

For our Seaport Sling, we wanted to take this cocktail apart piece by piece. The nonnegotiables were gin and cherry liqueur (such as Heering, different from and not to be confused with maraschino liqueur or kirsch). The honeyed, lightly herbal sweetness of Bénédictine added an intriguing complexity. Grenadine was an easy discard, as its nuance was lost amid the mass of ingredients. Orange liqueur, surprisingly, was not missed either; its citrus oil detracted from the cherry liqueur's singular flavor, lending instead a generic fruit-punch quality. Finally, we investigated some versions without pineapple juice, but we found that we missed its bright, tropical acidity.