Good morning…Today’s recipe framework is on steak tartare, a treat often enjoyed at high-end restaurants (though found more commonly in Europe), but can actually be made quite easily (and more affordably) at home.

• What other dishes are typically pricey, restaurant items but can be made easily at home? Write in to let us know!

TRY SOMETHING NEW 🤯

Tartare framework

Tartare is a raw beef dish. Source high-quality meat and make at your own risk.

Tartare Components

• 8 parts raw, lean beef, minced: 1/2 lb (225g) filet mignon

Flavor additions:

• 1 part fatty: 1 egg yolk & a spoonful of oil

• 1 part acidic: a spoonful of mustard & a spoonful of minced capers or cornichons

• 1 part aromatic & herbaceous: Spoonful each of minced shallot, finely minced parsley, and chives

• 0.5 part umami: A few minced anchovies and/or a splash of Worcestershire sauce

• Salt & freshly cracked black pepper, to taste

Serving options

• Crostini, crackers, or potato chips

Instructions:

1) Emulsify the wet ingredients: In a shallow bowl, whisk together the acidic and umami ingredients until combined. Add in the egg yolk and whisk together until smooth. Slowly drizzle in the oil and whisk until emulsified.

2) Combine the other ingredients: Gently mix in the minced beef and the aromatic & herbaceous ingredients, along with a pinch of salt and pepper.

3) Adjust & serve: Taste and adjust with more salt, or any other ingredient if the flavors aren’t balanced.

• Serve cold and enjoy immediately with the serving option of your choice.

Note: Make sure your beef is cold throughout this whole process. Putting the filet into the freezer for 20 minutes before prep will help you finely dice it, and keep it chilled.

THROWBACK TIME 🍳

Make-ahead hashbrowns

This week’s throwback is to one of Ethan’s most popular recipes, which breaks down the food science of crispy hash browns and lets you conquer the iconic McDonald’s breakfast item faster and better at home.

What’s the secret to avoiding a soggy hash brown?

1. Par cooking grated russet potatoes in oil, not water (for maximum starch activation)

2. Binding the drained mixture together with a spoonful of flour or cornstarch

3. Tightly packing and shaping, and then freezing the hashbrowns — just like they do at restaurants.

Then you can deep fry, shallow fry, or bake for an extra crispy hash with a golden brown crust.

Check out the video or written recipe for all the details.

• The best part of the technique is that you’ll have frozen, par-cooked hash browns ready to go whenever you get the craving.

Hash browns don’t just have to be a breakfast item, either. Their texture makes them a perfect base for many dishes, like riffing on these classics…

THE LEFTOVER SHELF 🥡

Hashbrown uses

The hashbrown is likely a descendant of the globally ubiquitous potato fritter (like the latke or potato rösti).

• Often you’ll find potato pancakes to be the base of a hearty dish. Here are some ideas on how to use your hashbrowns…

Hashbrown use ideas

• Hashbrown eggs benedict

• Hashbrowns & lox (with sour cream)

• Hashbrown “tostada”

• Hashbrown “sandwich”

To assemble

Use what you have around, and put that hashbrown to work as a starchy base, as sandwich bread.

• Or, just keep it as a side or it’s as a crispy vessel to scoop up sour cream.

In a pinch, use it as a starchy base as an alternative to the classic leftover rice lunch bowl.

FOOD TRENDS EXPLAINED 🚀

Hot honey

Q: What's all the buzz about with spicy honey?

A: Spicy honey sauces seem to be everywhere on menus and in home kitchens alike.

From a culinary perspective, hot honey works because of balance through contrast:

• The spicy heat activates the palate, while the sweetness and coating texture of the honey soothes the pain.

The classic sweet & salty combo is falling out of favor for sweet & spicy options instead.

• The trend reflects a growing cultural preference for spicy foods (as covered in a recent newsletter edition).

• According to market research firm Datassential, sweet and spicy pairings on menus are up 38% in the last year.

Was anyone able to try the Pizza Hut hot honey menu items added this summer? If you didn’t, that probably won’t be the last of the hot honey trend you’ll see.

READER Q&A 🧠

Sustainable meat eating?

Answer: As a general rule with any ingredient (meat or otherwise), buy the best quality you can afford.

• It's a privilege to be able to afford sustainable or consciously raised meats, but also you can rely on other sources of protein.

Here’s advice on the topic from our cooking community of supporters, the Pickled Onion Club:

If you’re looking for ways to reduce your meat intake in the first place, check out this week’s video on how to cook with more vegetables at home.

READER PHOTO SUBMISSION OF THE WEEK 🏆

Perfect panzanella

This week’s dinner winner is Ralph Y., who made panzanella using fresh, microplaned garlic per the deep dive garlic video. Nice work, Ralph.

Reply with a picture of the best meal you made this week for a chance to be featured in a future email.

MORE YUMMY CONTENT 🍽️

A Read: The year the salmon disappeared

In a Minute or Less: Ethan’s fav weeknight pasta

What We’re Watching: Egyptian BBQ fusion

Food Science: Is ‘wagyu’ ground beef a scam?

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