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 ...

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 ...

I love beef carpaccio, the masterful display of paper-thin slices of raw beef adorned on a plate with a band of usual suspects, typically arugula and capers. Folks have been eating raw meat since time ...