Classic Steak Tartare Recipe (Beef Tartare)

A French classic, Steak Tartare is a raw preparation of beef that is common in French bistros, brasseries, and cafes. It's easy to make and requries no cooking.

Balthazar’s Steak Tartare

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Beef tartare with smoked mussel aioli

A specialty dish from Sammy Sweetheart at Frank's Oyster Bar and Eatery in Blenheim, New Zealand. 

The Nasty Bits: Lamb's Neck Stew

Note: Our intern Chichi Wang loves offal so much, she pitched us this series called The Nasty Bits, where she'll explore recipes involving animal innards on a regular basis. Her goal is to tempt Serious Eaters out of their safety...

The Nasty Bits: Whole Hock

"I sought a dish that used not only the feet but also the hocks, which are some of the most succulent and tender bits on the animal." How often are you alone in your kitchen with a pair of pigs'...

The Nasty Bits: Sautéed Duck Livers with Rhubarb and Cherry Sauce

If you've only experienced the creaminess of chicken liver, try to imagine the indulgence of duck liver. Its texture, though a far cry from foie gras, approaches the richness of something that tastes too good to be a humble cut of offal sold for a pittance.

The Nasty Bits: The Tale of Veal

[Photographs: Chichi Wang] To make a stew, there must be gelatin and bone. To find the highest concentration of the two, look no further than tail. I've written before on the perfection of pigs' tails, but bovine tails make for...

Seaweed Tartare from 'The French Market Cookbook'

Seaweed probably isn't the first thing you think of when you hear the word "tartare." Beef, tuna, and even salmon are obvious choices and "meaty" vegetarian stand-ins like beets or mushrooms pop up on restaurant menus now and again. But even though seaweed tartare sounds a bit strange, its salinity, chew, and intense umami fit perfectly within the tartare framework.

Tuna, Tomato, and Basil Tartare

Fresh tuna, smashed together with fresh tomatoes and basil, olive oil, and salt. The perfect summer feast.

The Nasty Bits: Deviled Kidneys

"There is nothing quite like them--that feral taste combined with a mouthfeel not quite as tender and fatty as liver, nor as chewy as gizzards." [Photographs: Chichi Wang] Of all the nasty bits on earth, liver and kidneys must be...