results for "appetizers"
A forbidden pleasure to some, this classic French dish is to die for.
The key to finely chopping filet mignon for this classic tartare is to chill it in the freezer before slicing and mincing it.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
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.
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.