Add Yahoo as a preferred source to see more of our stories on Google. Plate of beef carpaccio with pine nuts and arugula leaves on dark background - Vladimir Mironov/Getty Images One of the defining ...

Getting your Trinity Audio player ready... Adapted from “Beef and Other Bovine Matters,” by John Torode (Taunton). You can serve this carpaccio with any toppings or dressing you like, including the ...

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 ...

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 ...

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) ...

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 ...

They say you eat with your eyes – and they're not wrong. When I was about eight years old, I told my mum I wanted to dye my mashed potatoes green. Mum disapproved, but ultimately I convinced her to ...

Trim 1lb/450g of beef topside and put it in the freezer. When it is part frozen and firm, take it out and cut thin slices, about the width of a strand of spaghetti or a little thicker. Cut two large ...

The Michelin-starred chef behind Murano and Cafe Murano in London and Hartnett Holder & Co at Lime Wood hotel in Hampshire shares recipes from her beloved Italian cuisine – dishes passed down from her ...