Chef Cipriani shares his signature Beetroot Tartare recipe, featuring a base of beetroot, umami-rich mushrooms, and a creamy ...

It looks exactly like a steak dinner you’d get at a fancy French restaurant. Cue the white tablecloths. But wait, what’s that you say? It’s vegetarian? Yep, we held the slimy raw beef (ew) and opted ...

Heat oven to 325 degrees. Evenly distribute the salt on the bottom of the chosen vessel. Place beets on top of salt, cover with a lid or tightly tent with aluminum foil. Place in the oven for 1 to 1.5 ...

Chef Thomas Dunklin demonstrates how to make Ahi tuna and beet tartare:2 to 4 appetizer servingsINGREDIENTS1 pound ahi tuna (sushi grade)2 large beets, golden1 each lime1 Tablespoon shallots minced1 ...

Rocco DiSpirito’s vegetarian “tartare” of shredded raw beets develops a slightly spicy depth from the horseradish and Dijon, while creamy carrot “egg yolk” brings bright flavor to beets’ natural ...

Check out the creative and compelling ways chefs are riffing on tartare with varying proteins and plants. Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, ...

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If you think your resolution to eat healthfully in 2014 means snacking on bland food at home, think again. Mi Vida Café adds some serious flavor to vegan food and serves it in a charming café. The ...