Steak tartare on board with toast, pickles, salt, and an egg yolk - Evgeny Karandaev/Shutterstock There are certain dishes which many home chefs find intimidating to the point where they'll only order ...

Explore the rich flavors of beef tartare with a Piedmontese twist—where tender raw meat meets the creamy touch of cauliflower ...

Chef Robert Bell I remember my Mom going to the butcher to buy chopped meat. Literally, it was hand-chopped, usually Round ...

Check out the creative and compelling ways chefs are riffing on tartare with varying proteins and plants. Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, ...

Add Yahoo as a preferred source to see more of our stories on Google. Since eating raw meat might seem like a pretty fearless thing to do, it's perhaps not surprising that one legend surrounding the ...

Prepare the beef: Use a meat grinder or meat grinder attachment to finely ground the beef. Keep very cold until ready to use. To make the tartar: Mix the beef with the tartar ingredients. Taste for ...

Pathogens aside, there is no safer dish for a restaurant to serve than steak tartare. Employees Only is known for mixing it tableside, while Corner Bar serves hand-chopped steak with a pool of plain ...

Few dishes divide opinion quite like steak tartare. To some, it’s a bold delicacy, celebrated for its purity of flavor and elegant simplicity. To others, it’s unsettling—raw beef topped with a raw egg ...

This is an excerpt from Eater’s debut cookbook, focusing on a gold-standard classic to add to your repertoire, care of Frenchette in New York City. Chefs Riad Nasr and Lee Hanson are veterans of ...

Steak tartare is a common enough feature of bistro menus in every part of town, but only downtown does it attain cult status. In fact, at any hyped-up spot south of 34th Street, expect to see tartares ...