Christopher Kimball makes decadent Barolo-Braised Beef Short Ribs, and gives us insight into the best results for cooking your meat in wine. Then, Rosemary Gill roasts a Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms, where the magic lies in a dry mushroom rub. Finally, Rose Hattabaugh modernizes chocolate mousse and prepares a Dark Chocolate Terrine with Coffee and Cardamom.
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