Our 12 Most Popular Stories This Week

Mar 15, 2013 4:02 pm

Guinness facts, sprinkles, St. Paddy's Day recipes

By Food Republic

What do you get when you mix several pints of Guinness, a colorful batch of sprinkles, a Portland restaurant critic and a bartender who invented his own spirit? The beginning of our most popular stories of the week! See what else is in store...

Our 12 Most Popular Stories This Week

11 Things You Probably Didn't Know About Guinness

Fun Guinness facts straight from the tap. Sláinte!

Before it became the signature beverage of drunken parades and fraternity parties everywhere, Guinness was a community-minded company championing human rights causes and saving Irish architectural landmarks. Here are 11 things about Guinness that will probably make you say, Hmm, I didn't know that!

Continue reading »

What Are Sprinkles Made Of?

Exploring that sweet, colorful dessert topping

According to certain schools of thought, rainbow sprinkles, those brightly colored additions to the icing on the cake, are made from hopes, dreams and unicorn farts. We here at Food Republic know better than that. But the process of adding sugar insult to sugar injury (two of our favorite ways to insult and injure) is actually kind of interesting.

Continue reading »

Make these Irish nachos and watch how much more you'll be able to drink!

Irish Nachos Recipe

South of the border meets the Emerald Isle

We snagged this recipe for Irish nachos from Rock & Reilly's Irish Whiskey Pub in Los Angeles. It's the perfect junk food for padding out/soaking up all that we plan to imbibe on that sacred day of drinking with friends. And you'll want friends around for these nachos, the recipe yield A LOT of Irish cheddar-covered chips.

Continue reading »

Seattle's Petit Kitchen & Lounge is included in this year's list of top restaurant bars.

Exclusive: Urbanspoon Announces Most Popular U.S. Restaurant Bars

Top 200 restaurant bars in time for St. P's Day

Food Republic is the first to report that Urbanspoon will announce their list of Most Popular Restaurant Bars in the United States later today. Included are 200 bars, spanning 101 cities and 33 states. Read on for the full list.

Continue reading »

5 Great American Stouts For A Craftier St. Patrick's Day

Scouting out stouts beyond that pint of Guinness

The common misconception is that all stouts are heavy because of their dark appearance. Stout beer is typically low in alcohol, extremely drinkable and served through a nitrogen (nitro) tap, which gives the beer a creamy mouthfeel. There are many worthy examples of Irish-inspired stout made right here in the U.S. Here are our top five to look out for this Saint Patrick’s Day.

Continue reading »

Irish chef Clodagh McKenna is the author of four cookbooks and stars in a television show.

Talking St. Patrick's Day Food With Irish Chef Clodagh McKenna

Has love for fresh blood, none for Irish Car Bombs

Often referred to as “The Rachael Ray of Ireland,” Irish chef Clodagh McKenna has authored three cookbooks, with a fourth work set to release this month. Her television show, “Clodagh McKenna’s Irish Food Trails” is currently airing on PBS. She stopped by our New York office this week to discuss St. Patrick’s Day food traditions, the holiday’s differences in the United States and Ireland, and...

Continue reading »

Adam Seger is the creator of Hum, a molasses rum-based botanical spirit.

Meet The Bartender Who Created His Own Spirit

A profile of the innovative mind behind Hum

Adam Seger has gone from bartending at some of the country's most storied hotels to experimenting tirelessly to create a new spirit. Read on to learn about Adam's journey, his Hum spirit and some cocktail recipes.

Continue reading »

This rich, easy-to-make melt features creamy stout beer, Granny Smith apples and cheddar cheese.

Green Apple Guinness Melt Recipe

Fruit and beer combined in a cheesy, buttery melt

The rich, rustic dish combines sweet and tangy Granny Smith apples, savory cheddar cheese and creamy stout beer, buried in a butter-filled baguette. And, it’s a recipe so simple you won’t even need the luck of the Irish to prepare as the perfect dish for a St. Paddy’s Day gathering.

Continue reading »

Here's The Platter That Put The U.S. Team In The Running At Bocuse D'Or

Richard Rosendale on his elaborate plating in Lyon

For two days in late January, two-man teams from around the globe executed insanely complicated dishes that had to look and taste like the most incredible food ever served, all in an effort to win gold, silver or bronze at the 2013 Bocuse D'Or in Lyon, France. The U.S. team waited for the announcement thinking that they had a chance to be on the podium, maybe even win it all.

Continue reading »

Chef Ludo Found Your New Foie Gras, California!

Ludo on foie, Trois Mec, The Taste, bespoke aprons

Ludo Lefebvre talks about his new upcoming restaurant, his friends from The Taste and reveals the best subsitute for foie gras, right this way...

Continue reading »

March Means 31 Days Of Plate Art For One Malaysian Artist

Artist Hong Yi's month-long Instagram project

Unlike the typical food porn you may find yourself blurring through on Instagram, artist Hong Yi's rendering of Munch's "The Scream," fashioned from rice, dried berries, proscuitto and other foodstuffs is definitely worth a follow.

Continue reading »

Portland’s Biggest Restaurant Supporter Is Also Its Biggest Judge

Karen Brooks also serves as jury and executioner

This just in: Being a restaurant critic is a difficult job, people. The weight gain. The terrible trends. Those wigs! Here, Karen Brooks weighs in from that culinary hotspot of Portland, Oregon on where to eat, why to buy her new book and how to spend 48 hours if that's all you got to eat and drink like a local.