Its Scheffler's second time as the author of a menu for dinner at the Masters Club, famously known as the Champions Dinner.

Similarly, 2009 host Trevor Immelman served the South African dish bobotie, essentially a meat ... involved a spread of chorizo, short ribs, beef filets mollejas (sweetbreads) and blood sausages ...

beef filets and mollejas (the thymus gland, aka sweetbreads). Trevor Immelman, 2009: Bobotie (a spiced minced meat pie with an egg topping), sosaties (a type of chicken skewer with yellow rice ...

From sushi and wagyu beef to chicken and macaroni and cheese, the Masters Champions Dinner has had a pretty diverse menu. Here's Scottie Scheffler's selection and more from dinners past.

Few foods have had such an explosive impact as has beef tallow. Though it has been around for over a century and was probably a staple in pot roasts and other savory dishes in the kitchens of your ...

Leave the steak out of the fridge for a few hours so that it is at room temperature when cooking. Dry the steak completely using a paper towel, removing all moisture from the outside. Cut the ...

This cozy dish, reminiscent of beef bourguignon, was a specialty of Jacques Pépin's mother. Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work ...

Add the corned beef and break up roughly with a spoon. Cook for 3–4 minutes, or until hot, stirring occasionally. Make two holes in the corned beef and potato mixture and break an egg into each one.