How to elevate good beef from great to something extra-special? Follow the lead of steak restaurants and mix pillows of whipped cream with horseradish plus a few pantry ingredients and oo-la-la, it adds the perfect touch to beef, whether steaks or roasts or tenderloin. For readers who are following along, this savory whipped cream is the last recipe for a traditional English Christmas dinner ( menu here ) that features Perfectly Cooked Roast Beef , Yorkshire Pudding and of course, the grand finale, Christmas Trifle . Real Food, Fresh & Seasonal. Just Two Ingredients + Pantry Staples. Little Effort, Big Results. Easy DIY. Low Carb. Naturally Gluten Free.

No traditional English Christmas dinner is complete without Yorkshire Pudding, what many Americans call "popovers". This is my mom's recipe, including her secret technique for tender, flavor-packed Yorkshire Pudding. When hot bread first emerges from the oven, in my family even the kids know to grab the butter, then we’ll all tussle for the crusty heels, comfort food of the highest order. But not all of us share this fresh, homemade bread experience. I once delivered three loaves of still-warm Swedish Rye Bread to a family in mourning and was greeted by blank stares, as if I were daft. It wasn’t until a kind soul added sausage and cheese that the loaves were sliced into. How many know Yorkshire Pudding? You might call them “popovers” but think savory muffin-shaped but hollow Swedish pancakes or French crepes served hot-hot-hot, light, a little eggy and wet, but crispy on the edges. They’re a real treat, much too easy to make and tasty to consume to remain c...

Here’s the simple, easy-to-remember formula to cook a beef roast , the result is perfectly cooked roast, whether you want it cooked rare or medium rare or medium or well done. The choice is yours, the formula takes all the guesswork out of how long to cook roast beef. Better still? The hands-on time is five minutes. Still better? There’s no added fat, really letting good meat take center stage. Real Food, Fresh & Family-Tested. Perfect for Sunday Dinners & Holiday Meals. Low Carb. Low Fat. High Protein. Weight Watchers Friendly. Naturally Gluten Free. Whole30 Friendly.

The Recipe: The famous praline recipe from the New Orleans School of Cooking, begged-and-borrowed from our friend Charlie but made "forever mine" by switching from vanilla to bourbon flavoring. The bourbon is a southern touch that just seems right. Another thing that seems "just right" during this busy holiday season? Making five dozen cookies (not cookies, really, candy, but still) in 35 minutes with just six pantry ingredients and no baking. ~ Skip Straight to the Recipe ~ Laissez les Bons Temps Rouler! Our friend Charlie brought a plate of pralines to a Mardi Gras party awhile back. When he headed out the door, people asked in dismay, “Oh no! Did the praline guy take his pralines with him?” Months later, friends were still talking about those pralines of Charlie’s so I begged bugged him for the recipe. He’s usually most forthcoming but this time, not! Desperate people resort to desperate measures. So I imported a secret weapon from Canada, my co...