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Vietnamese noodle soup, it’s what’s for breakfast
Britain stops rinsing raw chicken. We should, too.
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Stop everything and start deep-frying scallions
Irish capital is awash in Guinness and fiddle tunes
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Our 12 Most Popular Stories This Week

Sean Brock Day, chef shoes, dessert history, cider
Oct 24, 2014 4:00 pm

Shoes, glorious shoes! This week's breakaway story is about the brand-new Vans designed specially for chefs rushing around on slippery surfaces while still maintaining the desire to look rad. If we could just get our hands on a couple of pairs (and with perseverance, we will), we'd send a pair to David Muñoz in Madrid, or Miami's rising Peruvian star, Diego Oka. Sean Brock probably already has a pair. Ready for this week's most popular stories? 

New Recipes This Week: Husk Cheeseburger, Smothered Pork Chops, Mushroom Dip

Cook your way through our newest recipe additions
Oct 24, 2014 3:00 pm
This week, pretty much only one recipe matters: Sean Brock's epic, perfect, oozing specimen of a magnificent cheeseburger. Everyone on the FR staff has had it and can attest: this man holds the key. We also dug into a fresh skillet of Brock's signature bacon-studded cornbread while discussing why epic cheeseburgers don't have truffle cheese. Enjoy this week's Sean Brock recipes (and at least acknowledge the others).
 

Rye, Mezcal And Saline: Rock Salt Cocktail Recipe

Bygone remedy makes the case for bottled cocktails
Oct 24, 2014 2:30 pm

Bottled cocktails are far from a new invention, but only in the last few years have they seen a resurgence befitting our current high-brow drinking culture. Back in the 1880’s, one might have kept what was called a bottled “rock and rye” — rye whiskey with rock candy sweetener and lemon — in the medicine cabinet. Ironically today, the same family that produced the most popular brand more than 130 years ago is back at it again.

The Big Apple Gets Boozy: What You Need to Know About NYC Cider Week

NYC Cider Week 2014 has us juiced to the core!
Oct 24, 2014 2:00 pm

The hard apple is coming to the Big Apple! Today kicks off NYC Cider Week and as I may have mentioned once or twice, hard apple cider is one of our favorite fall drinks. While there are plenty of great occasions to raise a glass of cider, it’s not every day you can learn about your favorite grown-up apple juice from the ciderist or enjoy an expertly paired autumn cider dinner.

Jose Andres Is On A Clean Cookstoves Mission

He'll debut Sunny Day with solar cooking in Vegas
Oct 24, 2014 1:00 pm

This weekend in Las Vegas, José Andrés will do something unprecedented, and it doesn't involve the usual bad behavior associated with Sin City. No, the chef and restaurateur will debut a pop-up restaurant at the massive Life Is Beautiful festival, with all the food cooked via solar power. The Sunny Day stand is part of Andrés' mission to make cooking more earth-friendly. More details and an interview with the chef here.

Red Flannel Hash Tater Tots Recipe

Got Russian dressing? Dip corned beef tater tots!
Oct 24, 2014 12:00 pm
red flannel tater tots recipe
Photo: Katie Chudy

Lost somewhere along the lines of recipes past, this classic New England dish deserves some love. Traditionally, leftovers from the night before are turned into red flannel hash; cooked corned beef is mixed with shredded beets and aromatics to create a wonderful next day meal. If ever a recipe was intended to turn into a tater tot, this is probably it.

So You Know The Difference Between A Macchiato, Cappuccino And Flat White

Ordering coffee drinks can be confusing!
Oct 24, 2014 11:01 am

Today is the day you stop referring to all specialty coffee drinks as lattes! Praise the beans! Let the gentle tink-tink of a thousand glass Chemexes ring. Below is an utterly foolproof guide to ordering (and pronouncing) the coffee you actually want. That generic latte might very well be a flat white or cappucino and you'd never know until you decoded the layers of caffeinated goodness in your to-go cup. Learn once and for all, and have a speedy little morning. 

There's Quinoa In My Cheerios. Is There Supposed To Be?

The iconic O-shaped cereal gets even crunchier
Oct 24, 2014 10:00 am

In today's breakfast news, Cheerios is debuting a new variety with the ancient grains quinoa, kamut and spelt. The boxes hit the shelves in January 2015, which is right around the corner. According to the Wall Street Journal, a longtime advocate of truthful cereal news, the buzzworthy ingredients in this new Cheerios formula don't make the product healthier. But they did find a solution to quinoa seeds falling to the bottom of the box.

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