It’s just that Zakarian is doing it best. At the Café at Country, Zakarian and executive chef Doug Psaltis hand-chop organic beef tenderloin until it’s velvety smooth, then spice it with the ...

To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately.

This do-it-yourself beef tartare makes a great entree and you can have everything prepped before the guests arrive. We have used the classic flavours but feel free to mix it up. Maybe have a South ...

"It’s scrappy; it’s resourceful; it’s a whole lot more than the sum of its parts," says 2018 F&W Best New Chef ... Caesar salad and steak tartare come together in this recipe from F&W ...

Cooking a steak is a skill, but it isn't difficult once you know a few simple tricks. There are many approaches to getting the right combination of juicy interior and flavourful crust, this is ...

The best yukhoe (Korean "raw meat") I've had was at LaYeon, the three-Michelin-star restaurant at the Shilla hotel in Seoul. It was made with hanwoo beef (from a Korean native breed of cattle ...

Red leather banquettes, sparkling chandeliers and, evoking the original, a menu that’s even too easy for a “Jeopardy” quiz ...

In the Where to Eat: 25 Best series, we’re highlighting our favorite restaurants in cities across the United States. These ...

So, join me as we visit Lisbon. I’ve been to eight European countries and Portugal stands out as the country with the best ...