Tartares are a delicacy that might not be for everyone because they involve raw meat. The original is made with tenderloin or ...

One version of the story suggests that the steak tartare originated with the riding practices of nomadic tribes of Mongolia ...

yet raw meat dishes like steak tartare and beef carpaccio haven't seen quite the same interest. Maybe it's a feeling that fish are somehow "cleaner" than cows, or maybe it's just a trust of ...

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 ...

Place the chopped beef, gherkins, capers and shallot into ... To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in ...

"A Fatty's Guide to Traveling and Eating the World" is a monthly travel and food column here at Salon that’s dedicated to ...

Across Transylvania’s mountains, villagers are opening up their homes to guests, cooking recipes that reach back through ...

(2) Marinated Tuna Salad Ingredients (Serves 2) 150 g sashimi-grade tuna 4 g wakame seaweed 75 g lettuce 40 g daikon radish sprouts 5-6 cherry tomatoes Salt, pepper, potato chips, vegetable oil ...

The latest Table Hopping column reflects on dishes that are reliable old favorites at area restaurants, even if they're only ...

To serve, press the tuna tartare into a 7cm/3in chef’s ring on each serving plate. Carefully remove the ring, arrange the toast and lime wedges around the tartare.