Sink your teeth into unforgettable steakhouses across New Hampshire—from rustic taverns to upscale chophouses, each serving ...

A grilled mini roast of double-cut prime rib eye is slathered with sweet Gorgonzola Butter in this recipe from chef Suzanne Tracht.

This elegant roast beef gets unexpected flavor from an ultrasavory shallot-and-prune marinade. Get the recipe at Food & Wine.

2. Toss shrimp with olive oil, salt and pepper in a medium bowl. Refrigerate, uncovered, for 15 to 20 minutes.