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 ...

Beef Tartare with Beet, Egg Yolk, and Mustard at Olamaie (Austin) In an effort to create a bright, colorful dish for spring, chef Amanda Turner crafted her tartare around beets. She pickles ...

Separated egg yolks can be kept in an airtight container in the fridge for a couple of days. If you wish to freeze them separately, mix them with either sugar (for use in sweet dishes: one ...

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 ...

All the openings (and the closings too, I wish we didn't have to), new menus and limited edition dishes, festivals and ...

Restaurants across Charleston serve caviar (see sidebar to learn more about the fishy stuff) in a variety of ways, from full-blown caviar service — think créme fraîche, blini — to more playful ...

Not to miss are the tasty cockles from Normandy served poached in a white wine and yuzu sauce and of course, the starter of beef tartare with egg yolk and apple, served in an ice cream cone ...

As many people know it, tartar sauce is recognized for its abilities to complement seafood. But it can also be an excellent complement for a fresh grilled ribeye or flank steak. Because it's both ...

Quail eggs are a bite-size delight and work in a whole range of flavor-packed swap-ins for your usual chicken egg recipes ...