tartare

Beef Tartare Burger Recipe

Cook your steak tartare...just a little bit
May 7, 2014 12:00 pm
Photo: The New York Times

We love the New York Times food section, so we picked up a copy of The Essential New York Times Grilling Cookbook, with recipes from the past century (or so) of outdoor cooking. All your favorite authors contributed recipes, but we're crazy about this beef tartare burger from Mark Bittman's The Minimalist For The Grill: Burgers Beyond The Basic.

Rolling Raw: How 6 Cultures Serve A Unique Version Of Tartare Around New York City

Thai, Korean, Ethiopian, Labanese, Nepalese takes
Apr 30, 2014 10:00 am

The story goes that steak tartare has its origins in medieval times when Tartars would shred raw meat – some say horse flesh – with a knife. The history of the classic dish may be unclear, but one thing is for sure. Many cultures, from Africa to the Middle East and Asia, have a hankering for raw meat. Here are five of our favorites from around the world and where to find them in New York City.

Plate Deconstruction: Rouge Tomate's Mushroom Tartare

A vegetarian play on classic tartare
Apr 1, 2014 11:00 am

 “The texture of mushrooms when cooked can often be very ‘meaty,’ so we decided to try it with portobellos,” explains Jeremy Bearman, Executive Chef of NYC’s Michelin-starred Rouge Tomate. Break down his wildly popular mushroom tartare after the jump. 

Steak Tartare, A Flashback From My Training Blog

Or, "none of my friends would eat what I made."
Mar 19, 2014 2:30 pm

My very first blog post seemed popular enough on Facebook, lots of comments arguing whether shotglasses filled with sea urchin, ponzu and sake were gross or delicious, so I followed it up with steak tartare. Most of my friends had tried the uni shooters with enough coaxing. But nobody would try the tartare, which was disheartening. Here's how I won that game.

What's The Difference Between Carpaccio And Tartare?

There are so many excellent ways to eat raw meat
Jun 26, 2013 1:31 pm

Let's get one thing straight: raw meat is delicious. That zucchini carpaccio, crunchy as it is, is not carpaccio. That vegan tartare, not tartare. (But those are both really good recipes you should try.) We're talking strictly flesh — our two favorite kinds.

What Is A Ring Mold? Plus 8 Recipes To Stuff Into One

The simplest tool creates the fanciest presentation
Mar 28, 2013 1:31 pm

Ring mold: not a disease, but a very important tool in every kitchen from beginner to master. Ever wonder how fancy restaurants plate food in perfect circles? It's not hard. Also known as biscuit cutters, metal ring molds are a versatile and cost-effective way to bring a little class into the joint at about $5 a pop.

Curried Tuna Tartare Recipe

A spicy recipe for tuna tartare to make at home
Feb 12, 2013 4:01 pm

Ever wish you could eat at New York City's legendary Le Cirque every night? We sure do, but thankfully (for our wallets) we received a copy of A Table At Le Cirque and have been cooking our way through ever since. Next up, a classic tuna tartare recipe with an Eastern twist.

Beet Tartare Recipe

A vegetarian tartare recipe that doesn't miss meat
Jan 3, 2013 5:01 pm
Photo: John Lee

Leave it to a renowned chef to take a classic French dish, render it meatless and make it look better than the original. Such is the case with Tyler Florence's Beet Tartare, from his new cookbook we're working our way through. If you've never loved beets but are willing to give them a fair second chance, now's a very good time. 

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