Food Republic is founded on the idea that guys everywhere are putting food at the center of their lives like never before. This is the site for men who want to eat and drink well, and to live smart.

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
This would look pretty nice on your brunch table
A Middle Eastern spread with serious history
Which celebs keep coming back for BB's chicken?
Balaboosta's cauliflower recipe by popular demand
Sweet and salty rolls for superb sandwiches
And if this guy says it, you'd better believe it

Follow Food Republic

In Honor Of This Holiday, A Beer That Evokes The Mighty Pretzel

ShockTop's toasty draft-only Twisted Pretzel Wheat
Apr 24, 2014 5:00 pm

Saturday is National Pretzel Day, so pencil that in. Soft, yeasty pretzels, hard, salty pretzels, they're all amazing. Shock Top brewmaster Jill Vaughn loves pretzels too, and for good reason. The end product of this inspired pairing was Twisted Pretzel Wheat, only available on tap at festivals, events and special locations, so order it if you see it. Here's where it's pouring and what inspired it.

Where There's Smoke, There's Fire Cocktail Recipe

A house favorite from Zak Pelaccio's Fish & Game
Apr 24, 2014 4:00 pm
Where There's Smoke There's Fire cocktail

One of the more requested drinks that has endured on the cocktail menu at Zak Pelaccio's Fish & Game restaurant in Hudson, New York is the Where There's Smoke, There's Fire cocktail. It combines Del Maguey Vida mezcal, chili-infused Aperol, a smoky maple syrup, lime juice, and an incredible mixture of ground fresh sumac and dried persian lime. The recipe, after the jump.

German Comfort Food: Grünkohl Recipe

A simple hearty kale dish straight from Germany
Apr 24, 2014 3:00 pm
recipe for grünkohl

NYC New American restaurant Hospoda is the place to be for beer-inspired (and paired) cuisine. In honor of #GermanyDay, we borrowed a recipe for grünkohl, a stewed kale and sausage dish that's a comfort food of Executive Chef Rene Stein.

Masters Of Restaurant Hospitality Launch The Welcome Conference

Taking place in NYC
Apr 24, 2014 2:30 pm

Hospitality, no matter how fancy the restaurant, is neither effortless nor thoughtless — it's not a given at all, in fact. To the titans of excellent service, improving the guest's impression is their primary objective, particularly when it might seem that no detail has been overlooked. Enter: Will Guidara (Eleven Madison Mark, NoMad) and Anthony Rudolf (formerly of the Thomas Keller Group and Per Se) and their upcoming Welcome Conference.

Not Just For Oktober: 5 German Beers To Drink All Year Round

Awesome beer ahead, lederhosen not required
Apr 24, 2014 2:00 pm
best german beers

The six classic breweries of Augustiner-Bräu, Hacker-Pschorr-Bräu, Löwenbräu, Paulaner, Spatenbräu and Staatliches Hofbräu-München all make excellent beer, but I'm focusing on some of the breweries and regions that don’t get as much love. There is remarkable diversity in German beers, so much more than you’ll get from tents with steins, boots and schlager music. Here are 10 of our favorite German beers you can’t get at Oktoberfest. Prost!

15 Recipes For The German Food Fan

Ideas for dinner from Germany and beyond
Apr 24, 2014 1:30 pm

Say it with us now: German food ist lecker! That's German for delicious. But that's just one thing we've taken away from Germany Day on Around The World In 5 Editors, all schnitzel and bratwurst recipes considered. Take your pick from the recipes below and curate a dinner with one of our hand-selected German beer recommendations. 

A German-American Restaurant Grows In Somerville, Massachusetts

Chef Tim Wiechmann is having some fun at Bronwyn
Apr 24, 2014 1:00 pm

"German food is a really interesting perspective that is sort of knitted underneath American culture," says Tim Wiechmann, the chef and owner of Bronywn, a German restaurant in Somerville, Massachusetts that has earned national praise since opening last year. Then he adds the kicker: "But it’s not really prominent. And it’s not organized." Find out what he's doing to change this....

German Cuisine? It's Complicated.

Beyond the stereotypes, a diverse eating experience
Apr 24, 2014 12:00 pm

Today, saying "German cuisine" is like saying "American food." Here, a resident of Hamburg, Germany offers a primer on this massive country's four main regions and their different food scenes. Go beyond the brats and beer and read on.

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