Take on raw meat at home confidently with these recipes from chefs and the Food & Wine Test Kitchen. "Few dishes are as primal as tartare, and few are as tedious," wrote Tammie Teclemariam in our step ...

This recipe is a tribute to his grandmother's version and almost as good. Lefebvre slow-braises veal shanks in a rich, aromatic sauce until the velvety meat falls off the bone. Lefebvre’s take on the ...

This week in Omnivorous I wrote about Carole Travis-Henikoff, a cookbook author, gastronomist, and anthropologist who’s just published an entertaining social history of cannibalism called Dinner With ...

Seth Tillman visits the casual-chic La Bonne Vache in Georgetown for an elevated steak tartare. Chef Scheyla Acosta from LA BONNE VACHE, a French-inspired restaurant in Georgetown, prepares their ...

Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...