Chateaubriand is a method of preparing a center-cut roast of tenderloin. The goal is to add flavor and texture without screwing up the goodness.

We found ourselves with two things: an opened bottle of red wine and an eye of round beef roast. So, we prepared up a vat of beef burgundy. 

Cooked properly, beef cheeks become so tender and saturated with flavor. The braising liquid makes a perfect sauce. Ours was made in an Instant Pot.

We sit mere days away from Thanksgiving. It ranks as our favorite holiday. Well, probably. We say probably because in the summer, we herald the Fourth of July as our favorite but in the winter, we declare it to be Thanksgiving. Whatever. Each is a great American celebration. You’d be unpatriotic if you made us choose between the two. On Thanksgiving, we act as consummate freeloaders. We attend three separate, full-fledged family celebrations. Each has turkey and green bean casserole and stuffing and mashed potatoes and pie. On our family’s Italian side, they even have meatballs and pasta. We feast. We show up—having neither prepared a thing nor helped a bit—and we gorge ourselves. Then, we collapse onto the couch and alternate between watching football and napping until the time comes to move to the next house for the next...