Carpaccio is an Italian version of Beef Tatare. Made of raw beef and dressed with lemony mayonnaise, it was created in Harry's Bar in Venice, which, despite the name, is actually a first class restaurant opened by an Italian named Giuseppe Cipriani in 1931. My version uses a balsamic vinaigrette instead of mayonnaise and is a wonderfully light summer meal. If the raw beef concerns you, then quickly brown the steak on all sides over high heat before proceeding. It won’t be as good but it will eliminate any possible contamination. Serves 2. Recipe here...

Making your own chicken, beef, and vegetable stocks is always worth the time and (minimal) effort. I make a huge batch of each two or three times a year and freeze it in zippered bags in 1-cup measurements. However, I also usually run out before making it again so inevitably I end up falling back on the canned stuff. When this happens I'll spruce it up by simmering a chunk of onion, carrot, celery, and a bay leaf in the broth for an hour. This vastly improves its flavor.