how-to
If you’ve been following Instagram-famous pastry chefs, you’ll know that mirrored cakes are all the rage. These gorgeous pieces of edible art come in a variety of shades, colors, and textures.
When it comes to regional delicacies, few staples are as universal as the serving of fish and meats in an uncooked state.
And yes, we do mean delicacies, such as sushi, sashimi and the many variations of steak tartare. The use of raw protein ensures a freshness and taste that can easily be lost on the grill.
The traditional steak tartare is a French specialty that was originally served with tartare sauce in the 19th century, but has undergone a lot of regional changes – mostly involving the use of herbs and spices. Sushi and sashimi are Japanese delicacies that feature raw fish that exploded on the American scene in the 1980’s.
Much like eating your first raw oyster, fans of tartare and sushi took a bit of a plunge their first time (though these preparations are perfectly safe), but found gastronomic delights that can make you regret every time you’ve ever ordered something well done…