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.

It was made with hanwoo beef (from a Korean native breed of cattle) that had been subtly flavoured so you could taste the natural sweetness of the meat. On the same trip, I ate yukhoe at a ...

Beef filet 120 g freschissimo Extra virgin olive oil 20 g Salt q.b. Chives q.b. Black pepper q.b. To prepare the beef tartare ...

The increasing love of raw fish in the U.S. through dishes like sushi, poke, and ceviche has led to a lot of people learning ...

With barbecue, haute Southern cooking, innovative Chinese cuisine and even a revelatory fried fish shop, the food scene in ...

Tang offers a sophisticated menu showcasing various Asian cuisines, all crafted with high-quality ingredients. Discover the ...

The house style trend that’s been dominating the past few years is called “Modern Farmhouse.” In truth, farmhouses have never been known for their modernity. Farmhouses are loved for their ...

Season the beef all over with pepper, then sprinkle over the five-spice powder and mix to coat evenly. Add to the pan and fry for 3-4 minutes, turning the beef regularly until lightly browned all ...

James Beard Award-nominated chef Kate Williams reopens Lady with the same Midwest hospitality and a no-waste kitchen, but in ...

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