You have probably seen those sizzling steaks at upscale restaurants, where the inside is juicy, the crust is flawless, and every cut seems to melt on your tongue. What if I told you that you don’t ...

Pat the steak dry and season generously on both sides with salt and pepper. If the steak is too long to fit in the pan, cut the meat in half. In a heavy 12-inch skillet, heat the oil over medium high ...

Dear Heloise: I enjoy your column every day in the Oregonian. Concerning the use of molasses in oatmeal or other foods, we found that the nitrates in it can be a migraine trigger to susceptible ...