tartare

Add grilled vegetables to your tuna tartare for a nice layer of smokiness.

Sunday In Brooklyn decides to showcase bison where beef may reign supreme.

This Mediterranean-style lamb tartare from NYC mainstay Jack's Wife Freda is packed with flavor and lamby goodness. Try it tonight!

New York magazine just released its list of NYC's best steak tartare, from the dry-aged to the cheese-dusted and everything in between.

The editors of Food & Wine magazine have a cookbook out that will bring new life to your pantry and give your favorite kitchen staples a much-needed makeover. Take 50 popular ingredients and transform them into 200 easy-to-make recipes for everyone at your table.  Serve With: Toasted baguette slices. Pairing Wine: Citrusy, medium-bodied Spanish white, such…

Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer has opened butcher shops and restaurants and has trained butchers in the U.S. and abroad. He helped develop the renowned butcher-training program at Fleishers, where he is currently director of butchery education. In each column, Mayer tackles a pressing issue facing…

We love the New York Times food section, so we picked up a copy of The Essential New York Times Grilling Cookbook, with recipes from the past century (or so) of outdoor cooking. All your favorite authors contributed recipes, but we're crazy about this beef tartare burger from Mark Bittman's The Minimalist For The Grill: Burgers Beyond The Basic.Reprinted…

The story goes that steak tartare – that French classic of freshly ground high-quality raw beef combined with an egg – has its origins in medieval times when Tartars would shred raw meat – some say horse flesh – with a knife. The history of the classic dish may be unclear, but one thing is…

“The inspiration for this dish was the classic steak tartare that you can find in so many restaurants all over the city and across the country," says Jeremy Bearman, Executive Chef of NYC’s Michelin-starred Rouge Tomate. "I wanted to replicate the flavors and textures that make this classic dish what it is, but I wanted…

Ring mold: not a disease, but a very important tool in every kitchen, from beginner to master. Ever wonder how fancy restaurants plate food in perfect circles? It's not hard. Also known as biscuit cutters, metal ring molds are a versatile and cost-effective way to bring a little class into the joint at about $5…

Ever wish you could eat at New York City's legendary Le Cirque every night? We sure do, but thankfully (for our wallets) we received a copy of A Table At Le Cirque and have been cooking our way through ever since. Next up, a classic tuna tartare with an Eastern twist. Sottha Khunn first joined…

Leave it to a renowned chef to take a classic French dish, render it meatless and make it look better than the original. Such is the case with Tyler Florence's Beet Tartare, from his new cookbook we're working our way through, Fresh. Best of all, this beet dish is not your typical dollop of health…

We hit Colicchio & Sons last week to explore how meat masters take their steak tartare. Turns out they like it just like everyone else — prime, raw and bursting with flavorful shards of shallot and cornichon and tons of fresh herbs. Chef de Cuisine Luke Bergman puts a flavorful spin on his steak tartare…

I stayed up until 3AM finishing The Hunger Games, then woke up every hour on the hour thinking I was under attack. I attribute this largely to our recent interview with my fellow USC Trojan Emily Ansara Baines, who just released The Unofficial Hunger Games Cookbook. When I groggily roused and reached for my book…

Gunkan, or gunkanmaki, Japanese for "battleship" because of their appearance, are a unique type of sushi. Gunkan are hand-formed oval clumps of sushi rice with a strip of pressed seaweed around the outside to contain the ingredients — traditionally salmon eggs, sea urchin (a delight if you're never tried it) or broiled eel, sometimes with…