ADVERTISEMENT

Food Republic explores the culture of food through stories, interviews, global conversations and travel experiences. This is the place for people who want to eat, drink and live better.

Good Stuff - What We're Writing

Cooking staple recipes, made easy
Need inspiration? Here's what to eat
From craft brewing to serious quaffing and beyond
Going places? Here's where to eat and drink well
The biggest names from the kitchen come clean
Sports without snacks is like a day without sun
Food and drink stories told through art and photos
Recipes, stories and advice from experts
ADVERTISEMENT

Follow Food Republic

Watch Us Make Asparagus With A Poached Egg

There's music, lemon-herb dressing, yolk porn...
Sep 17, 2014 3:30 pm

You can invent all the sauce for all the asparagus in the world, but nothing will top the oozing golden yolk of a perfectly poached egg. Cut through the richness with a drizzle of fresh lemon-herb dressing and serve as a first course or light lunch — we'll take you through it in our step-by-step video, right up to the glorious moment fork meets egg. 

Watch Perennial Plate Visit Ethiopia In 259 Stunning, Sweaty, Coffee-Crazy Seconds

Award-winning web series has wrapped a season
Sep 17, 2014 3:00 pm

The Perennial Plate is an ambitious documentary series founded by chef and activist Daniel Klein. Before traveling the world to produce his films, the NYU grad worked in some of the world’s top kitchens including The Fat Duck, Craft and Mugaritz. Klein just completed his most recent season, traveling to 12 countries in 14 months. The destination for his final segment? Ethiopia, and the results are stunning.

French Onion Crema Chicken Fingers Recipe

Crunchy chicken tenders loaded with savory fixins
Sep 17, 2014 2:00 pm

Sticky's Finger Joint is a NYC restaurant that specializes in – you guessed it – chicken fingers. The fast-casual spot recently opened a second location in Murray Hill (the original is in Greenwich Village) to dish out creative takes on the classic American comfort food. While there are more than 30 sauce options, we're particularly into the French onion crema.

Memorize These 5 Essential Rules For Making Great Cocktails At Home

On sugar, citrus and knowing when to stir
Sep 17, 2014 1:00 pm

Allow us to introduce you to Jeffrey Morgenthaler, Food Republic’s new Contributing Cocktail Editor and author of the occasional column, Easy Drinking. Jeffrey is an industry veteran, having worked in many styles of bars for the past two decades.  In this space he will talk about making excellent drinks at the home bar — which, as the name suggests, does not need to be difficult

8 Incredible Pork Chop Recipes To Cook Tonight

Keep the bone in for a better pork chop experience
Sep 17, 2014 12:00 pm

Let's hear it for pork chops! You may know them as that rubbery cut of meat that dries out instantly, has no fat or flavor and is generally unpopular. Welcome to Food Republic. This big meaty recipe roundup features jerk spice, chutneys, brines and most importantly, bones. A thick-cut bone-in pork chop isn't going to dry out like some of its lesser chop brethren, especially if you brine it. You're brining your amazing bone-in pork chop, right? Good, here's what to with it.

Like Ceviche? Sashimi? Awesome, Meet Tiradito

Get friendly with this Peruvian raw fish dish
Sep 17, 2014 11:00 am

Ceviche: a classic Central and South American dish of fresh seafood that's been "cooked" by citrus juice. We all know it, and I'm pretty sure we all love it. If you don't love ceviche, what are you doing on a food website? And have you heard of tiradito, your new best friend? 

Kings Of Leon Frontman Caleb Followill Just Wanted To Be A Chef

And now the rocker has his own food festival
Sep 17, 2014 9:00 am

Before he had eyes on certified rock and roll stardom, Kings of Leon frontman Caleb Followill wanted to be a chef. “When I was really young, my cousin and I would make eggs,” he explained in a recent call. “Once, we went hunting and killed a rabbit. It wasn’t hunting season, so my uncle, to teach us a lesson, made us cook it and eat it — it was awful.” But as we find out, food has always been at the center of the singer's world.

Maple Bacon Bourbon Pops Recipe

Fall's here. We're going to keep making popsicles.
Sep 16, 2014 3:30 pm

While it may be one of the most wonderful food and booze pairings in the natural world, leave bourbon and bacon cookbooks to the highly experienced folks at Southern Living. Author Morgan Murphy says it's not a diet book, and that's an understatement. As long as this wonderful collection is in your kitchen, you may never diet again. Fall may be upon us, but that's no reason to stop making popsicles just yet. Especially when they contain...well, you know.  

About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.