Chef Scott Franqueza and pastry chef April Franquez, the husband-and-wife team behind High Hampton Inn in Cashiers, North Carolina, are stopping by the TODAY kitchen to show us how to prepare homemade ...

Cooking a steak can be intimidating on its own. Wrapping it in puff pastry and baking the entire thing can feel even more daunting — as though you've, ahem, raised the "steaks" a little too high.

If you’re still searching for a main course for your Christmas feast, look no further — this week’s featured recipe is a guaranteed showstopper. Beef Wellington is a classic combination of tenderloin ...

Gavin Kaysen has the high-level restaurants and culinary chops that could warrant a cookbook devoted to Demi or Spoon & Stable or any of the James Beard Award-winning chef’s establishments. However, ...

A homemade beef Wellington is the star of any meal, so you don't want to ruin the experience by cutting it incorrectly. This dish combines tender steak with flaky puff pastry, and the contrasting ...

While no dish is prettier than a beef Wellington with a lattice crust, you can also make an easy, delicious, eye-catching version using this breakfast gadget.

If you haven’t run into beef Wellington yet, it’s a rather impressive meal. It starts with searing a luxurious cut of beef, the tenderloin, smothering it in dijon mustard, and wrapping it in layers of ...

1. Season the beef with salt and pepper. Heat olive oil in a skillet over high heat. Sear the beef on all sides until nicely browned. Set it aside to allow the beef to cool to room temperature. 2. In ...

This article was produced by National Geographic Traveller (UK). In 1839, Arthur Wellesley, the first Duke of Wellington, hosted a sumptuous supper to commemorate his victory over Napoleon Bonaparte ...