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.

This do-it-yourself beef tartare makes a great entree and you can have everything prepped before the guests arrive. We have used the classic flavours but feel free to mix it up. Maybe have a South ...

This seems like an unlikely combination of ingredients, but the sweet brininess of the oysters is delicious with the raw beef. Use fresh oysters that are still in the shells, not the shucked ones ...

After working in the food industry for years, I'll never order chicken at a steak house, but there are dishes and cuts of ...

It's hard to beat a classic steak and cheese quesadilla alongside the traditional toppings of sour cream and salsa. Here's ...

You open your pantry and don’t see that jar of cream of tartar that you swore you bought. It happens to the best of us. Making substitutes in baked goods can be a daunting task, but when you ...

Thankfully, Columbia offers La Complete Cubana ... The menu includes steak tartare, a biscuit du jour, and ice cream treats.

The food is evolving. Initially the restaurant aimed to re-create canonical Gallic dishes: steak tartare, a trembling onion tart that subbed for soupe a l’oignon, the gory and glamorous pressed ...

Cathy Chaplin is a senior editor at Eater LA, a James Beard Award–nominated ... Hayden’s signature Caesar steak tartare, a dish the chef conceived as a special at Rustic Canyon and perfected ...