RECIPE: Luscious Steak Tartare

We love steak tartare and order it whenever we find it on the menu. We “collect” photos of creative steak tartare platings, and do our best to recreate them at home. This one (photo #1—we’re making it for New Year’s Eve) is from New York chef David Shim, of Michelin-starred Cote, a Korean steakhouse. His…
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FOOD FUN: An Edible Forest Or Meadow

Overlooking the meadow: steak tartare topped with a quail egg and a long toast, with a side of prosciutto. Photo courtesy David Burke Fromagerie.   A few years ago, our globe-trotting gourmet friends, Laurel and Harry, returned from Florence raving about a particular meal. The primi and secondi piatti were outstanding in their own right,…
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TIP OF THE DAY: 10 Chef’s Tricks To Change Up Your Foods (Part 2)

Cook your cucumbers: They’re even better than when raw. Photo by Monika Szczygiel | SXC.   This is the continuation of “Going Against The Grain: Raw Foods You Should Try Cooking And (Typically) Cooked Foods You Should Try Raw” (here’s Part 1.) 6. Cucumbers… don’t have to be cool! Cucumbers are a terrific, healthy snack,…
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