A traditional Greek baked pasta dish with cinnamon-spiced ground beef, creamy béchamel, and authentic tubular pasta—perfectly paired with the bold 2015 Sextant Passage GSM from Paso Robles.

Master the art of the reverse sear with our bone-in prime rib roast recipe. Slow-cooked to perfection and finished with a high-heat sear, this method guarantees a tender, juicy, and evenly cooked prime rib every time.

Master the art of making Beef Wellington with my guide inspired by Gordon Ramsay. Featuring a perfectly cooked beef tenderloin encased in mushroom duxelles, crepes, Parma ham, and golden puff pastry.