We aren’t in the thick of summer yet, not by a long shot, but hopefully you’ve already managed to fire up the grill at least once or twice. As the days get longer, the weather commands us to find a ...

Grilling the perfect medium-rare steak at home is both an art and a science, and for Chef Billy Parisi, it starts with choosing a classic cut and knowing exactly when to flip. A 12-ounce New York ...

FRIDAY, WE ARE AT HOOK AND LADDER IN MIDTOWN SACRAMENTO GORGEOUS RESTAURANT THAT’S GOT A VERY DISTINCT FEEL TO IT. DELICIOUS FOOD. WE HAVE THE EXECUTIVE CHEF, LIZ RYAN JOINING US. THANK YOU SO MUCH ...

Finish in the oven. “For thicker steaks, once you have a great sear, place the pan in a preheated 350°F oven to cook the rest ...

Getting your Trinity Audio player ready... By KATIE WORKMAN We aren’t in the thick of summer yet, not by a long shot, but hopefully you’ve already managed to fire up the grill at least once or twice.

A juicy steak is — for many — the pinnacle of grilling options. In your mind, you can already see them. Caramelized and sizzling on the outside, pink and tender on the inside, with those beautiful ...