Midwestern supper clubs wield a nostalgic power more intoxicating than a double Old Fashioned. For Minnesotans who grew up with the tradition, there’s nothing like it, from the drive to the moment the ...

A little shio koji goes a long way. The general rule is a ratio of 10% shio koji to meat or fish by weight as a marinade. (I use the easier-to-remember ratio of 1 tablespoon of shio koji per 5 ounces ...

A guide to Minnesota’s all-you-can-eat steak institutions, featuring generous servings, historic favorites, and the ...

The debut recipe on Fox Nation's "American Kitchen" features an unmistakably "festive" and "delicious" centerpiece: a roasted, spice-crusted prime rib from celebrity chef and restaurateur David Burke.

A fool proof prime rib method is gaining attention for its ability to deliver consistent results with minimal stress. Footage shows how the process focuses on controlled heat, accurate timing, and ...

I’m a skeptic when it comes to superlatives, especially when discussing classic American fare. Everyone claims to have the “best” steak. My own lifelong quest for the ultimate Prime Rib led me past ...

Sungchul Shim, the chef behind Manhattan’s Gui Steakhouse—along with Michelin-starred restaurants Mari and Kochi—let Danny Kim behind the scenes to see how he makes a great prime rib. And Kim also ...

The company, known for its hams and turkeys, looked at what actually lands on holiday tables and created a pre-cooked prime rib that requires nothing more than a slow thaw and an easy roast. Kat is a ...

When Shawn Sagrera was 6, his dad told him he could pick out any cow to be his own. That was the day he became a fourth-generation Louisiana cattle farmer. Now, his family legacy continues in Sagrera ...