The Tomahawk can take longer to cook, but it's worth it With a fat cap and at least 5 inches of rib bone extending from the meat, the Tomahawk is actually a rib-eye or cote de boeuf. Related ...

Mati Diop examines the fate of 26 treasures — sometimes from their point of view — looted from Benin in 1892. By Alissa Wilkinson This film, based on Robert Harris’s 2016 thriller of the ...

All game long, he had eluded North Dakota’s pass rush to take off for big gains downfield, which head coach Doug Phillips had previously said he’s seen repeatedly in practice, but hadn’t yet ...