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

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.

To make steak tartare, first cut the meat into thin slices (1), then reduce it to cubes (2), and finally finely chop it ...

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 steak and kidney into a large bowl. Stir in the onion, celery salt, pepper, salt and thyme leaves. Toss together lightly and set to one side. To make the suet pastry, sift the flour and ...

Steak frites is classic French bistro fare at its finest, and it pulls at our American steak-and-potato-lovin’ heartstrings.

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

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

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

Pat the steak dry with paper towels, then rub all over with the sugar-salt mixture. Cut into 4 to 6 pieces if needed to fit into the pan. Heat 1 teaspoon canola oil over medium-high heat until ...