The traditional Wellington is typically made using the Tenderloin cut and pâté de foie gras. Personally, I find this dish plenty rich without the foie gras and prepare using a savory vegetable pate instead.
The Korean word gangnam, stands for the south side of Seoul, where there are many fancy restaurants and shops. My recipe is a rendition of Bulgogi (Korean BBQ), which can be served a variety of ways. Here are two of my favorite renditions.
Piadina is an Italian flatbread that is delicious by itself or used in place of bread to make a sandwich or pizza. The dough is wonderful to work with and the aroma when it cooks will bring volunteer taste testers to your door.