This is Party Time, a column featuring industry and Young Gun-approved approaches for acing a dinner party. You might not expect a butcher to advocate eating less meat, but Kate Kavanaugh (EYG ’18) ...

Watch part 1 above. Watch part 2 by clicking here.Seared Beef Carpaccio-3oz. beef tenderlion-croutons-1/4 oz capers-1/4 oz shaved parmesean-rosemary turffle vinegrette (recipe follows)-chives-fresh ...

Add Yahoo as a preferred source to see more of our stories on Google. Try popping your beef in the freezer for 30-40 minutes before you need it - this will help firm it up for slicing - Matt Austin ...

Often people shy away from cooking recipes that appear complicated but on closer inspection the elements that make up the dish are often quite simple. The complexity is a ruse in the stylish plating ...

Australian Gourmet Traveller entree recipe for organic beef carpaccio with Piedmontese vegetables by The Grand restaurant in Richmond, Vic. “The Grand in Richmond has a fantastic beef carpaccio that I ...

For a dish that's more than 60 years old, beef carpaccio is still in the game. Here, it steps up from appetizer status to no-cook entree for two. It becomes a casual platter, with crunch and color ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. We freeze the beef in this recipe to be able to slice it as thinly as possible. Ideally, the beef ...

Pépin teaches us his recipe for beef carpaccio, which includes a thinly pounded filet of beef, garnished with scallions, olives and capers. “Someone long ago made this dish of thinly sliced beef ...

Add Yahoo as a preferred source to see more of our stories on Google. Food has the ability to transport us anywhere in the world, and at the top of that list is Italian cuisine. A simple shave of ...

Prune turns the big 20 this year — which is, we often joke, actually 140 when counted in fiercely competitive and fickle restaurant years, where one can go from sizzle-hot to morgue-cold in a New York ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...

A classic raw-beef dish that takes just five minutes to prepare Celebrated chef and restaurateur, Mark Hix MBE champions British producers, home-grown ingredients and simple but stunning dishes.