
Ancient tomb tied to Roman gladiator discovered by archaeologists
Italian archaeologists recently unearthed ancient Roman tombs during the excavation of a necropolis – including one bearing the epitaph of a gladiator.
The discovery was announced by the Archaeology, Fine Arts and Landscape (ABAP) Superintendence for the Metropolitan Area of Naples on March 21.
In a statement translated from Italian to English, officials said that the dig took place in Liternum, an ancient town near the city of Giugliano in Campania.
The excavation site was used as a necropolis from roughly the first century B.C. to the third century A.D.
Italian officials highlighted two funerary enclosures that still contained fragments of white cladding plaster "with a more recent decoration phase in red, separated by a closed space, and a very deep masonry well," the press release said.
"One of the enclosures preserves in the center a quadrangular mausoleum…shaved on the surface, with niches plastered along the sides to accommodate cinerary urns," the statement said.
Historians were able to unearth "grave goods" at the site, consisting of coins, lamps and small vases. The discoveries then helped them identify the "different building phases" of the structures.
Italian officials said the discovery offered "precious information on daily life, the ritual practices and social dynamics of the communities that inhabited the site."
"Among the most relevant findings, several marble funerary inscriptions stand out, some of which are intact, [including] one bearing the epitaph of a gladiator, [which is] a precious document for understanding the role and memory of these fighters in Roman society," the press release added.
ABAP superintendent Mariano Nuzzo said in a statement that recent archaeological discoveries near Giugliano have been "particularly fruitful."
"Thanks also to the excellent state of conservation of the wall structures and burials, [this necropolis] adds an important piece to our knowledge relating to the settlement of the colony of Liternum and it constitutes a unique opportunity to deepen the study of ancient civilization, and the historical and cultural context of the epoch," Nuzzo said.
ABAP officials said that the recent discoveries will help historians develop a "better understanding of the physiognomy of the ancient landscape and the urban perimeter of the colony, of which very little is known yet."
"[This will lead] us to propose new hypotheses also with respect to the route of the ancient Via Domitiana, on the sides of which such burials were to be placed," the release said.
The latest discovery is one of several ancient Roman excavations in recent months, both in Italy and elsewhere.
A 1,600-year-old Jewish bath was recently uncovered in the Italian province of Lazio, making it the oldest of its kind in Europe.
Last autumn, an ancient Roman helmet turned up in an unusual location: a Danish village.
Around the same time, a 2,000-year-old Roman road was discovered in the heart of London.
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34 Easy Dinner Party Recipes for Stress-Free Entertaining
I love hosting my friends and family for dinner parties. No, really. There's nothing better than seeing my loved ones gathered around a table full of food, chatting and eating. What I don't necessarily love is the stress that comes along with it (planning menus, shopping for ingredients, spending the whole day cooking—you know the drill) and the last-minute push to get everything done when I'd rather be hanging out with my guests. Luckily, I've honed my hosting technique over the years. My secret to success? Crowd-pleasing dishes that look super impressive, but are actually so simple to pull off. Think jambalaya, an Italian bruschetta bar, easy one-pan ratatouille and all the lightning-fast pastas, for starters. Here are 34 easy dinner party recipes to try for yourself that fit the bill. 40 Fancy Appetizers That Are Secretly Really Easy to Make Photo: Christine Han/Styling: Katherine Gillen Time Commitment: 1 hour Why I Love It: sheet pan recipe, crowd-pleaser, special occasion-worthy Serves: 4 to 6 Can I let you in on a secret? Spatchcocking your chicken—basically, removing the backbone—will yield evenly cooked results in far less time than if you roasted it like usual. "By doing so (easily, with kitchen shears), you can split and flatten the entire thing, which speeds up the cooking time and increases the surface area for more browned, crispy skin," former PureWow senior food editor Katherine Gillen explains. "I like to pair it with peppery radishes and creamy roasted potatoes, but any vegetable will work." Get the recipe Katherine Gillen Time Commitment: 6 hours and 45 minutes Why I Love It: slow cooker recipe, make ahead, crowd-pleaser Serves: 8 Who knew your slow cooker could make such an elegant main course? "When I've made this sauce in the past, I've been able to freeze a quart of it for later, so it can easily serve at least eight people," Gillen writes. "It's a set-it-and-forget-it number that tastes rich and hearty without much effort on your end." Use a long, flat pasta (like pappardelle) for an elegant presentation and so the noodles can get fully coated in the sauce. Get the recipe Katherine Gillen Time Commitment: 3 hours and 30 minutes (includes chilling time) Why I Love It: crowd-pleaser, special occasion-worthy, beginner-friendly Serves: 8 "I know it's really tempting to use store-bought pie dough, but I promise the ounce of extra effort it takes to make your own is worth it," Gillen urges. "You'll be rewarded with an ultra-buttery, flaky crust that will impress your guests to next year (or at least the next dinner party). The tomatoes don't even have to be in season because the oven will concentrate their flavor." Get the recipe Katherine Gillen Time Commitment: 30 minutes Why I Love It: beginner-friendly, one pan, kid-friendly Serves: 4 Store-bought pizza dough and a cast iron skillet are the keys to making a homemade pizza party entirely stress-free. "My favorite topping combination is sausage and fennel because their flavors are complementary, but you could put anything on this pie and it would be good," Gillen claims. "Just make sure you cook any vegetables beforehand so they don't make the crust soggy." Get the recipe Katherine Gillen Time Commitment: 15 minutes Why I Love It: beginner-friendly, crowd-pleaser, no cook Serves: 4 to 6 Take it from me: A charcuterie board can totally count as an entree if you make it big enough. And what better way to take the pressure off entertaining than to indulge in a gorgeous, no-cook spread? "You can follow the recipe to a T or just use my suggested cheese selection as a jumping-off point," Gillen says. "I think all boards are best with a creamy cheese, a semisoft cheese and a blue cheese, but anything goes." Get the recipe Photo: Liz Andrew/Styling: Erin McDowell Time Commitment: 1 hour Why I Love It: one pan, beginner-friendly, crowd-pleaser Serves: 6 When it comes to dinner parties, we all want something that looks like it took all day but really took 30-ish minutes. To streamline the process, this take on paella features fewer types of seafood than the original, but doesn't skimp on flavor. (Bonus: Because it's made in one pan, you won't be left with a pile of dirty cookware when all the guests go home.) Get the recipe Photo: Liz Andrew/Styling: Erin McDowell Time Commitment: 1 hour Why I Love It: special occasion-worthy, crowd-pleaser, make ahead Serves: 6 This elegant DIY bruschetta bar looks like it came from a fancy caterer. But really, it's just a matter of buying the right essentials—like cornichons, marinated artichoke hearts, pesto and charcuterie—and a little artful arrangement. Most importantly, you won't need to do any "cooking," besides toasting the bread. Get the recipe Erin McDowell Time Commitment: 1 hour and 30 minutes Why I Love It: vegan, one pan, special occasion-worthy Serves: 4 If a cartoon rodent can make this dish look fancy, so can you. With summer squash, tomatoes and eggplant in the mix (and no cheese), it's totally vegan and gluten free, so it's a great thing to serve when you're not totally up on what your guests prefer. Add pasta, rice or quinoa to complete the spread. Get the recipe Photo: Liz Andrew/Styling: Erin McDowell Time Commitment: 15 minutes Why I Love It: no cook, <30 minutes, make ahead Serves: 4 Wondering how to make a salad look impressive? As it turns out, all you need to do is serve it on a board instead of in a bowl, which not only looks nice but also makes all the toppings more easily accessible. This one, full of ripe figs and ribbons of prosciutto, is a first-course knockout. Get the recipe Erin McDowell Time Commitment: 1 hour and 20 minutes Why I Love It: one pan, special occasion-worthy, high protein Serves: 4 Is there anything more inviting than the smell of a chicken roasting? It's one of my back-pocket tricks for feeling like the host with the most. While it looks impressive, it really couldn't be easier to make—you can thank the herbs and lemon for that. Throw some veggies onto the pan or toss a salad and dinner is done. Get the recipe David Loftus/Ultimate Veg Time Commitment: 1 hour Why I Love It: vegan, crowd-pleaser, beginner-friendly Serves: 6 This classic Moroccan dish is usually made in a tagine, a traditional clay pot with a cone-shaped top that lets out steam as it cooks. But a regular skillet will work in a pinch. Sub in whatever veggies you have on hand, but don't skimp on all the warming spices. (You'll never look at cinnamon the same way again.) Get the recipe Photo: Liz Andrew/Styling: Erin McDowell Time Commitment: 8 hours and 20 minutes Why I Love It: slow cooker recipe, crowd-pleaser, make ahead Serves: 6 OK, I know this is not how Julia Child did things. But the slow cooker is actually a great way to turn the beef melt-in-your-mouth tender. (Plus, you'll actually have time to make a side of mashed potatoes and dessert, and I know she'd approve of that.) Get the recipe Photo: Liz Andrew/Styling: Erin McDowell Time Commitment: 30 minutes Why I Love It: crowd-pleaser, beginner-friendly, one pot Serves: 6 Well, aren't you fancy? Bouillabaisse is a notoriously complex dish that can take several hours (and several trips to the fish market). But paring down the ingredients a bit turns it into a totally manageable (and totally delicious) one-pot meal. Talk about an easy dinner party recipe, am I right? Get the recipe Erin Kunkel/The Vibrant Life Time Commitment: 40 minutes Why I Love It: gluten free, high protein, special occasion-worthy Serves: 4 In my humble opinion, scallops are fabulous for a last-minute, easy dinner party recipe when you haven't had time to plan or prep ahead of time. They're pretty foolproof (all you need is a hot pan) and come together in minutes. These are served alongside a citrusy mix of summer vegetables, but you could swap in rice or another grain if you'd prefer. Get the recipe Photo: Eric Moran/Styling: Erin McDowell Time Commitment: 2 hours Why I Love It: crowd-pleaser, special occasion-worthy, high protein Serves: 6 Sometimes the best way to throw a dinner party is to keep things as simple as possible. Good steaks, a bright herby sauce and plenty of good wine? You'll have happy guests, trust me. The meat is marinated in Worcestershire sauce, vinegar, garlic, chile powder and herbs for maximum flavor. Get the recipe Half Baked Harvest Time Commitment: 1 hour and 45 minutes Why I Love It: crowd-pleaser, kid-friendly, make ahead Serves: 8 Lasagna will always be an entertaining crowd-pleaser. Why? All the work is done ahead of time, it feeds a million people and everyone loves it. This extra-flavorful version is a twist on the classic, and it has a hearty meat sauce and a pesto-packed ricotta filling instead of the usual tomato base. Get the recipe Laura Edwards/From the Oven to the Table Time Commitment: 50 minutes Why I Love It: gluten-free, high protein, beginner-friendly Serves: 4 This one-pan meal features all the different tastes and textures: crispy chicken thighs, salty feta and a spicy, creamy yogurt sauce drizzled on top, to name the highlights. Arrange it on your most elegant platter and congratulate yourself on a hosting job well done. Get the recipe Food Faith and Fitness Time Commitment: 20 minutes Why I Love It: vegetarian, <30 minutes, beginner-friendly Serves: 2 Behold, a nutritious number that can be enjoyed by everyone at your dinner party. (Don't worry, the serving size can be scaled up for a crowd with ease.) Honey-ginger glazed carrots, pineapple, crispy cabbage and snow peas keep it interesting. Get the recipe Floating Kitchen Time Commitment: 1 hour and 40 minutes Why I Love It: crowd-pleaser, vegetarian, one pot Serves: 8 Yes, it's meat-free, but it's also hearty and seriously delish. Homemade cheesy biscuits tend to have that effect. (If you, like me, aren't the biggest fan of blue cheese, try swapping in cheddar or goat cheese instead for a less intense funk.) Get the recipe Minimalist Baker Time Commitment: 1 hour and 15 minutes Why I Love It: make ahead, vegan, kid-friendly Serves: 3 You can't please everyone all the time, but you can please your vegan friends with these meatballs. They're made with quinoa and black beans for a tender texture and lots of protein. Toss them over some spaghetti, serve up some crusty garlic bread and your dinner menu is set. Get the recipe Photo: Liz Andrew/Styling: Erin McDowell Time Commitment: 5 hours and 20 minutes Why I Love It: high protein, kid-friendly, beginner-friendly Serves: 4 It's just like grandma used to make. The capers and lemons make the entire dish bright and briny, but most importantly, the trusty Crockpot basically cooks dinner for you. How's that for stress-free hosting? Get the recipe Minimalist Baker Time Commitment: 55 minutes Why I Love It: gluten free, vegan, make ahead Serves: 4 This healthy side is packed full of flavor, courtesy of beets, avocado and a tahini maple dressing. It's the ideal accompaniment to whatever your dinner party main might be (although personally, I think it would pair great with chicken). Get the recipe Real Food With Jessica Time Commitment: 1 hour and 25 minutes Why I Love It: crowd-pleaser, high protein, gluten free Serves: 6 Everything tastes better on a stick, no? These sumptuous skewers are a nut-free take on Thai-style chicken satay. They're spicy, nutty and perfect for hors d'oeuvres or as a light entree. You can also pair them with coconut rice or salad if you want to make it a main. Get the recipe The Defined Dish Time Commitment: 35 minutes Why I Love It: gluten free, Paleo-friendly, high protein Serves: 4 Light and fresh, these salmon burgers are ideal for a summer night dinner party on the patio. Lemongrass, chiles and cilantro ensure the patties are packed with flavor, but if you don't like spicy food, just omit the peppers. Ta-da, problem solved. Get the recipe Photo: Mark Weinberg/Styling: Erin McDowell Time Commitment: 40 minutes Why I Love It: special occasion-worthy, crowd-pleaser, beginner-friendly Serves: 6 When I make tomato-based pastas, I like to add a little bit of spice. This Italian sauce is particularly delicious because it's made with a small amount of cured pork. It gives the sauce enough richness that can stand up to that burst of heat. Guanciale is traditional, but it's hard to find stateside—I've used pancetta with success instead. Get the recipe I Am a Food Blog Time Commitment: 15 minutes Why I Love It: crowd-pleaser, special occasion-worthy, beginner-friendly Serves: 4 Hot pot might be the greatest (and easiest) dinner party recipe out there, because everyone picks and cooks their own adventure whatever ingredients you prep ahead of time. Try including multiple meats, seafoods and vegetables (like ribeye, shrimp, broccoli and mushrooms) for variety, and don't sleep on frozen dumplings for an indulgent twist. Get the recipe The Modern Proper Time Commitment: 8 hours Why I Love It: slow cooker recipe, one pot, <500 calories, dairy free Serves: 10 Juicy, slow-cooked pork shoulder makes an excellent easy dinner party recipe, mainly because it's filling and can be served in an endless number of ways. Just serve the meat as the star of a taco bar and you're set. (Oh, and don't forget the margaritas.) Get the recipe What's Gaby Cooking Time Commitment: 2 hours and 20 minutes Why I Love It: one pan, high protein, special occasion-worthy Serves: 4 Recipe creator Gaby Dalkin's smoky, citrusy grilled salmon with jammy cherry tomatoes will become an instant go-to for any warm-weather holiday. Serve it with a crisp white wine and a simple green salad—and never look back. Get the recipe EE BERGER/PULP Time Commitment: 35 minutes Why I Love It: special occasion-worthy, high protein, beginner-friendly Serves: 4 I thought fruit and meat sounded like an odd pairing, but here, the berries are just tart enough to pair beautifully with lamb, and the black pepper keeps the dish on the savory spectrum despite the fruit. It doesn't hurt that the whole thing calls for just seven ingredients either. Get the recipe Pinch of Yum Time Commitment: 8 hours and 10 minutes Why I Love It: slow cooker recipe, crowd-pleaser, high protein Serves: 10 A slow cooker can be a total dinner party savior. It'll help you do all the heavy lifting earlier in the day, meaning you'll have more time to hang with your guests. This restaurant-worthy dish pairs fork-tender braised beef with al dente pasta, not to mention a dollop of ricotta cheese on top. Get the recipe The Recipe Critic Time Commitment: 50 minutes Why I Love It: one pan, crowd-pleaser, high protein Serves: 6 Jambalaya is a fun and festive way to feed a crowd (it's really just a one-pan rice dish packed with shrimp and smoky sausage). Crank up the jazz and serve it with a pitcher of daiquiris for a real New Orleans vibe, and end the meal with beignets to drive the theme home. Get the recipe Damn Delicious Time Commitment: 5 hours and 20 minutes Why I Love It: make ahead, crowd-pleaser, slow cooker recipe Serves: 6 There's nothing better for a summer gathering than a good old-fashioned shrimp boil with sausage, corn and plenty of Old Bay seasoning. In this easy dinner party recipe, everything cooks together in a Crockpot, so all you'll need to do once friends arrive is slice up some crusty bread for dipping. Get the recipe Photo: Liz Andrew/Styling: Erin McDowell Time Commitment: 1 hour Why I Love It: special occasion-worthy, beginner-friendly, one pan Serves: 2 This recipe serves two, but if you have a larger skillet, you could add another steak and double the vegetables to serve four. In my experience, the easiest way to ensure your steak is perfectly cooked is to use a meat thermometer and check it before your timer goes off. Then, let the meat rest for at least 15 minutes before slicing so it stays juicy. Get the recipe Gimme Some Oven Time Commitment: 1 hour and 10 minutes Why I Love It: <10 ingredients, crowd-pleaser, high protein Serves: 8 to 10 What's more fun than a build-you-own-taco party with friends, especially when the filling is more exciting than what you usually make on a random Tuesday? This cochinita pibil—savory, citrusy pork shoulder—definitely fits the bill, and you can fix it up easily in a slow cooker or Instant Pot. I won't tell if you don't. 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Opinion: How My California Middle School Uses Glyphs to Teach English Learners to Read
In the agricultural regions of California's San Joaquin Valley, schools like Firebaugh Middle School are surrounded by fields. But many of Firebaugh's students struggle to read that word. If they were to see 'field' on the board, they would likely pronounce it as 'filed,' a reflection of their unfamiliarity with the varied pronunciations in English. Firebaugh's student body is 98% Hispanic, and about 30% of its 530 sixth-, seventh- and eighth-graders are designated as English learners. Based on diagnostic testing, administrators know many of them have limited or nonexistent phonics skills. In some cases, the students did not attend elementary school and lack the basics of literacy even in their primary language. Get stories like this delivered straight to your inbox. Sign up for The 74 Newsletter If you think of reading as an equation with specific components, you might assume reading instruction is straightforward. But as with any equation, there are variables, and English learners have many of them, from Individualized Education Programs to a diversity of home languages that makes it difficult for teachers to find a starting point for reading instruction. Any supplemental instruction educators provide must be flexible enough to account for those individual differences. This is hard enough at the elementary level, but in middle school, students do not merely need to know how to read; they need to know how to read well, so they can comprehend information, analyze it and synthesize it. But in most middle schools, educators likely do not have comprehensive training in supporting basic reading development. While they may have picked up some strategies, their job and focus is to teach a single subject‚ not literacy. I'm a perfect example. I was a history major, and I am credentialed in social science. I was trained to teach ancient civilizations, modern government and economics, and everything in between — but not reading. Related Time is also a limiting factor. At Firebaugh, students rotate through a seven-period school day. Teachers cannot adapt their schedules the way elementary educators can, making it challenging to spend extra time catching up students who are not reading at grade level. We had attempted many approaches to improving literacy at Firebaugh. We added English language development classes. Educators tried to emphasize reading strategies and target specific students who were two or more grade levels behind in literacy. However, none of these efforts proved effective. Along the way, we realized many students needed pieces of the reading equation that we did not know they needed, such as decoding words. Then, we discovered an unusual approach to adolescent literacy that uses glyphs as a resource to foster reading fluency and boost comprehension for English learners. The system consists of 21 glyphs, or diacritical marks, that function as a pronunciation guide for each word. These marks (think accents or umlauts) are widely used in languages other than English to aid with pronunciation and comprehension. The system indicates which letters make their usual sound, which make a different-than-usual sound and which are silent. It also denotes syllable breaks. We implemented this glyph approach for English learners who had no experience sounding out words. In the first stage of implementation, students worked with teachers to learn the glyphs and complete core skill-building activities. In the second stage, the diacriticals — which are available for more than 100,000 words — were integrated into students' daily reading practice to build fluency and comprehension. With the markups, words like 'field' and 'filed,' for example, were no longer a problem.

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Chefs share the best and worst meals to make with ground beef
We asked chefs for some of the best and worst ways to use ground beef in meals. Tacos, soups, and meat-based sauces can be filling and easy to prepare. They said you should avoid using prepackaged ground beef to make burgers or beef stroganoff. Ground beef is a popular base for many meals, but they aren't all created equally. So, we asked chefs for some of their favorite things to cook with ground beef and a few recipes they'd probably skip. Bolognese sauce with pasta is simple and delicious. Palak Patel, a chef with the Institute of Culinary Education, told Business Insider that one of her favorite easy weeknight dinners is a hearty Bolognese or Italian meat sauce served over pasta. "It's very easy to make a small or large batch to freeze for later," Patel said, "because all you have to do is combine ground beef with herbs and tomato. You can cook it slowly on the stovetop, slow cooker, or even an Instant Pot." For a lighter version of this dish that's perfect for warmer months, use fresh tomatoes instead of canned for the sauce. Ground-beef tacos are easily customizable. Jessica Randhawa, a chef with The Forked Spoon, told BI that ground beef can be a scrumptious taco filling. "Ground-beef tacos are easy to make at home and can be full of flavor," she said. "Plus, you can control the fat content based on your personal needs by choosing leaner or fattier ground beef." You can make an easy taco filling by simmering ground beef with tomato sauce and spices like paprika, garlic powder, and cumin. Add chopped vegetables or shredded cheese for extra flavor. Cajun rice is a cheap and filling way to enjoy ground beef. Cajun rice, also known as dirty rice for its color, is a traditional Louisiana Creole dish made with seasoned rice, chopped peppers, and spiced meat such as ground beef. "Cajun rice is a great way to use ground beef," Randhawa said. "Though it's usually known as a spicy dish, you can omit spicy ingredients like jalapeño if you're sensitive to heat." In addition to being a versatile meal that can easily be scaled up or down to feed groups of different sizes, Cajun rice is an ideal way to use up different cuts of meat — toss in leftover steak, sausage, or even chicken gizzards. Meatballs are a classic way to showcase quality ground beef. Mila Furman, a private chef and recipe developer with Girl and the Kitchen, told BI that meatballs are an ideal way to use high-quality ground beef. "Meatballs are one of the most versatile meals to have in your [arsenal] as a chef," Furman said. "They're super simple to put together and will always be a hit for the whole table." Whether you're making classic meatballs with tomato sauce or whipping up a batch of creamy Swedish meatballs, using ground beef with a slightly higher fat percentage will keep them juicy and tender. Add ground beef to soup for extra protein. If you're struggling to think of ways to use up a small portion of leftover ground beef, putting it in a soup may just be the answer. "Using ground beef in soups isn't just for chili," Furman said. "Add ground beef — especially in the form of leftover meatballs — into soup with plenty of hearty vegetables for a complete meal." Lasagna can keep ground beef from tasting dry or overcooked. A great way to infuse prepackaged ground beef with tons of moisture and flavor is to bake it into a lasagna. "Lasagna is a versatile ground-beef meal because it's very hearty and works well with all kinds of veggies, like mushrooms, squash, or corn," Patel said. "Plus, you can add a fried egg on top to turn leftovers into a weekend brunch." On the other hand, you shouldn't use a typical package of ground beef to make burgers. Patel said that using an average grocery-store package of ground beef to make burgers is a mistake. "It is important to know the type of beef that you're buying," Patel said. "Prepackaged grocery-store ground beef is not processed daily or in-house, so the resulting burgers tend to be dry and chewy." Instead of grabbing a package of ground beef, ask the deli or butcher to grind a portion of quality beef for you. Cuts such as chuck steak usually have a better ratio of fat to lean meat, which makes for a juicier burger. It can be difficult to make good beef stroganoff with ground beef. Beef stroganoff is traditionally made with sautéed pieces of whole beef, but some recipes call for ground beef instead. Unfortunately, this variation is hard to get right. "This is a very classic recipe for ground beef, but often the beef is left bland and dry while the delicate egg noodles are overcooked," Patel said. Patel added that if the ratio of cream to beef is not balanced, this dish can become overly creamy and even soggy. Steak tartare is tricky to prepare at home, and it isn't always safe to eat. Steak tartare is made with lightly seared or raw ground beef, usually served as a patty topped with a raw egg yolk. Randhawa said home chefs — and restaurant diners — should generally avoid steak tartare for safety reasons. "Unlike other raw-meat recipes from around the world, steak tartare does not include an acidic citrus juice," Randhawa said. Acidic citrus juice can cause meat to seem somewhat cooked, but it doesn't actually make it entirely safe to eat. "Uncooked meat can have both dangerous parasites and potentially life-threatening bacteria," Randhawa added. You may want to avoid adding warm ground beef to chilled salads. Some salad recipes call for ground beef as a topping. But the temperature difference between warm ground beef and a cold salad can cause the melted fats in the meat to solidify. "Do not put ground beef in your salads if you can help it," Furman said. "You often end up with a situation where beef fat leaks down through the greens and congeals." You could avoid this stomach-turning scenario by chilling the cooked ground beef beforehand.