This is the classic Italian style raw beef dish, shown left on a bed of dandelion greens with a fresh egg yolk garnish. Legend has it that carpaccio was invented at Harry’s Bar in Venice in 1950, where it was first served to Countess Amalia Nani Mocenigo, after she’d informed the establishment’s owner that her […]

Corned Beef Heart is an old time favorite. Preserving the brisket in a brine for a couple of days tenderizes it and gives it a distinctive flavor. In more recent times, it is served either cooked or raw. This recipe makes use of the heart muscle instead, as organ foods were sought after by native […]