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.
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
This homemade version is in a league of its own.
This creamy, smooth chickpea purée takes on an intriguing spicy note when drizzled with chile oil.
Refreshingly light, these Vietnamese rolls offer a nice alternative to fried egg rolls.
This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce.
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 simple dessert has become so famous in America that it seems to appear on every menu in the land.
These tiny ''vinegared bites'', like a salad course, sometimes appear early in the Kaiseki meal.
Unlike French fondant, which is poured, this icing (of English origin) is rolled out into sheets, and hardens into a satiny-smooth finish.
This rich soup, full of flavor, is topped with a foie gras mousse.
Unlike aïoli, its Provençal cousin, allioli—one of the basic sauces in Catalan cuisine—is traditionally worked into an emulsion without eggs.