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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
Check out our Ultimate Hot Dog Style Guide
The Eternal City is eternally hungry
Dining in Space City is out of this world
Vietnamese noodle soup, it’s what’s for breakfast
Ceramic wall planters help brighten a small space
A Mexican twist with mezcal and hibiscus petals
From low-cost to the Cadillac model
A stylish rooftop arrives in Dupont Circle

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Fried Boiled Egg With Dukka Recipe

Egyptian finger food for breakfast? We'll bite.
May 23, 2015 10:00 am
fried boiled egg with dukka recipe

Dukka is a coarsely ground mixture of seeds, spices and nuts and is Egypt's equivalent to Lebanon's za'atar. The spices, seeds and nuts used for the dukka vary widely from family to family, but usually cumin, coriander, sesame, salt and pepper are included. Highly addictive, dukka and boiled eggs are served throughout Cairo on street carts and in breakfast shops. For this recipe, we used fried soft-boiled eggs for added texture. The eggs are dipped in the dukka and eaten either with semit, baladi or shamsi bread.

Win A Dream Kitchen From Cochon 555

Food Republic is partnering with Cochon for contest
May 22, 2015 3:00 pm

Your dream kitchen might be just one click away, courtesy of Cochon 555. As part of its U.S. tour, the cooking competition is partnering with Food Republic — along with Williams-Sonoma, Wilsonart, Chefs Feed and Shun Cutlery — to give away over $14,000 worth of culinary prizes. Included in this exclusive package are a resurfaced kitchen, Open Kitchen cookware and a trip to Napa Valley.

Hot Dogs, Fried Chicken, Smoothies, Summer Recipes: 10 Hot Topics On Food Republic

A few of the big stories of the week
May 22, 2015 2:00 pm

We pride ourselves on being quite the jet-setters here at Food Republic. Just this week, we put together an infographic about hot dogs from all parts of the globe, wrote restaurant guides to Rome, Italy, and Houston, Texas, traveled with Anthony Bourdain to shoot Parts Unknown in Madagascar and heard from chef Leah Cohen about her noodle-oriented trip to Southeast Asia. All that and more on this week’s hot topics on Food Republic.

The Classic Old-Fashioned, Made Two Ways

Seaweed, licorice and scotch reshape an old standby
May 22, 2015 1:00 pm

A scotch old-fashioned may sound like an obvious choice, and any bartender could likely cobble together a passable approximation. But that’s nothing new. From the first sip of the unassumingly complex “licorice” cocktail at NYC’s Mace, however, it’s clear that this take is a prime example of how bartenders should strive to push the boundaries of drink-making.

Party Food All-Star: The Ultimate Gulf Blue Crab Gratin

Hosting a crowd? Grab some crab and get cracking.
May 22, 2015 12:00 pm
gulf blue crab gratin recipe

The best blue crab you’ve ever eaten isn’t frozen or imported. It’s right here in the good old US of A — just ask any aficionado. Specifically, it can be found along the nutrient-rich Gulf Coast, which is home to plump, meaty shellfish in extraordinary abundance. This gratin showcases blue crab at its best (or, you might say, one of its many bests). 

Upcoming Events: New Orleans Wine & Food, Comicpalooza, Unlock The States

Memorial Day weekend means more than just barbecue
May 22, 2015 11:00 am

If you’re not looking for the traditional Memorial Day fare, we’ve rounded up some alternative options for the three-day weekend. Get food and drink deals while in your Iron Man costume in Houston, for example, or shop for groceries with New Orleans chefs. If you’ve ever wondered what America tastes like in terms of cocktails, head to Houston’s Spare Key, where 51 drinks will represent each of the states and D.C. Here’s a look at some upcoming food and drink events around the country.

Put PDT in Your Pocket with Jim Meehan’s New Cocktail App

Harness the power of technology for your home bar
May 22, 2015 10:00 am

One of the most frustrating things about trying to re-create a cocktail you discovered in a bar or found in a book is getting all ready to start filling up your shaker, only to discover that your home bar is missing some esoteric ingredient. Thanks to a new app, that irritant can be removed from your life.

Grilling Geekery: The Science Behind Grilling With Charcoal, Gas And Wood

Is there really a difference in taste? And why?
May 22, 2015 9:00 am

Today marks the start of Memorial Day weekend, when millions of Americans will light up grills all weekend long to cook a variety of meats and veggies. Grilling food over the glowing embers of a fire is as old as humanity itself, and yet there are still only two very distinct types of grilling enthusiasts: those who prefer the convenience of gas and those who equate grilling with honest-to-goodness charcoal. But is there really a difference in taste between these methods?

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