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Make Holiday Meals Mean More with these Beef Recipes

Whether you are at home around the dinner table or dropping a dish off at your loved one’s door, make the meal mean more with beef.

Prices | Restaurant-ing through history

4 Cách Nấu Nạm Bò Đơn Giản, Không Hôi Mà Nhanh Mềm, Dễ Ăn

Home alone Christmases | Tri City Times

I didn’t know what to do when Christmas Day first found me alone with my husband. As empty nesters, it wasn’t the least humorous like Hollywood’s Home Alone. My mother and mother-in law had modeled ideal parents with a houseful of children and grandchildren on Christmas Day. In the succession of generations, I expected to perpetuate into old age their stacks of gifts before the decorated fir, and a table laden with a feast and glowing candles. How swiftly our parental season passed, driving in holiday blizzards between Mom’s house in Warren to the Underwood’s in Grand Rapids. There, Grandma and Grandpa Underwood awaited their granddaughters’ arrival.

Raising a toast to the beef industry

When Tammy Vaassen, executive director of the Wisconsin Beef Council (WBC), sent me an invitation to participate in a virtual cooking class dubbed Roast & Toast on Dec. 3, I admit I was a bit on the fence. While I had roasted, braised, grilled and baked my share of beefs cuts over the years, I had never rose to the occasion to test my skills on such a prime piece of meat known as the Cadillac of beef cuts. I was hesitant to sacrifice such an expensive roast. But thanks to a partnership between the WBC and the Milwaukee chapter of the American Culinary Federation, they would not only walk us through the steps of preparing the roast, but they sweetened the deal by providing a gift certificate to cover the cost of the ingredients along with a bottle of cabernet sauvignon to make the holiday wine sauce. That convinced me enough to send back the invitation with a big yes.