Nestled in downtown Madison’s bustling landscape sits Tornado Steak House, a basement-level culinary time capsule where locals whisper about the most unexpected delicacy: frog legs that make even the ...

Army veteran and US citizen arrested in California immigration raid warns it could happen to anyone ...

Some restaurants serve you dinner. The Log House Restaurant serves you a slice of Virginia heritage with a side of pork ...

Dried bay leaves bring layers of flavor to Portuguese-style beef skewers Flat iron steak or beef sirloin tips offer the best combination of tender texture and rich flavor, but if you’re up for a ...

On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay. The skewers are cooked over the embers of a fire.

A salt-baked, wine-soaked beef tenderloin is a dramatic reveal at a cookout. Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

It all depends on how cooked you want your finished Crockpot beef tenderloin to be. If you want a rare slice, cook the beef until it hits 125° to 135°. For a medium-rare, aim for 140°. Use a meat ...

This tarragon-scented pork tenderloin makes a surprisingly elegant option for a weeknight meal. You might want to stash it in your cook-for-unexpected-company file.

When you splurge on a luxurious beef tenderloin for the holidays, consider reverse searing as the cooking method. Reverse searing is a foolproof way to respect the integrity of a rich and tender ...

Reverse-seared beef tenderloin gets a special kick from port wine sauce Reverse searing requires a long, slow cook for the meat to reach temperature, followed by a hot sear to finish and brown the ...