This steak tartare recipe was inspired by the zesty tableside preparation at Brasserie Georges in Lyon. For best results, use the highest-quality beef you can find, and chop it by hand.
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
These spiced croquettes are a classic Middle Eastern snack.
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
This East African snack—a cousin of the Indian snack mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet.
These saucy meatballs figure in a wide range of dishes that make up the constellation of little snacks served in tapas bars all over Madrid.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.
A Japanese chef's spin on American beef.
We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots.
These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch.
At Lumière, chef Michael Leviton makes this tartare with top-quality sirloin that has been dry-aged for 28 days.
This dish was served at Ports, the infamous LA hangout.
During the holidays, the Maduro family makes and sells thousands of these pies.
The recipe is from Ktown's popular B.C.D Tofu House.
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.
This is one course in a "beef seven ways" dinner.
In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin.
Kibbeh, a masterpiece of Middle Eastern cooking with many variations, can be baked, poached, steamed, or fried.
A unique twist on a traditional Greek dish, this recipe blends a flavorful asssortment of spices and ingredients.