A simple method yields myriad types of tartare

09/11/2013 | New York Times (tiered subscription model), The

The popularity of beef tartare soared in the 1980s as a symbol of the Wall Street power lunch, but the dish is relatively simple to make, writes Mark Bittman. Start with high-quality meats, fish or vegetables, add binders such as egg yolks or creme fraiche and season with spices and herbs.

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New York Times (tiered subscription model), The

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