Food

Beans That Taste Like Beef: Sean Brock Explains The Wonderful Leather Britches

Made using an old Appalachian technique
Oct 21, 2014 2:00 pm

Back in June, chef Sean Brock dropped by the Food Republic test kitchen to cook and chat about Southern cuisine. We asked him about his family's signature dishes and he brought up this "really cool" technique of preparing beans particularly, the greasy beans that are indigenous to his native Southwestern Virginia. Grab a needle and thread and follow along.

20 Ways To Eat Super-Healthy Cruciferous Vegetables Tonight

Brussels sprouts, broccoli, romanesco, cauliflower!
Oct 21, 2014 1:00 pm

We don't have to tell you to eat your cruciferous vegetables, you're already doing it! Upscale cauliflower, Brussels sprout, romanesco and broccoli rabe recipes are all over the place, and more delicious than ever. Stuffed whole cabbage? Cauliflower T-bone steaks? Grilled Asian greens? Nobody's going to still be hungry after feasting on this incredibly healthy bounty. Here are 20 ways to make cruciferous veggies tonight. 

No, Sean Brock Does Not Want Truffle Cheese Or Sundried Tomatoes On His Burger

Here's the story behind the Husk cheeseburger
Oct 21, 2014 12:49 pm
Husk Cheeseburger

When Sean Brock opened Husk in Charleston in 2010, he knew we had to have a cheeseburger on the menu. That was simple. What wasn’t was figuring out what that burger should be. Brock knew he wanted to pay homage to the diner burgers he grew up eating as a child: with American cheese, special sauce and a squishy bun. And, of course, there had to be a double patty. What developed was one of the country's most popular burgers.

4 Years And 1 Broken Knee Later, Sean Brock's Cookbook Debut Is Out Of The Oven

Heritage is passion on the plate. Well, page.
Oct 21, 2014 9:00 am

Sean Brock's hefty hardcover Heritage tells the story of the foods of the Lowcountry through essays and profiles of the region’s great purveyors and food leaders, while recipes zigzag between the heady experimental cooking at McCrady’s and the simplest of home cooking like butter bean chow chow and dilled green tomatoes. Here's our interview with the man himself on what we're calling Sean Brock Day, to salute him on the release day of his first cookbook. 

Matt Lambert Is Taking Our Instagram Account On A Tour Of New Zealand

The Musket Room chef is documenting his trip home
Oct 20, 2014 4:00 pm

The Musket Room is one of New York City’s hottest restaurants, and chef Matt Lambert’s innovative dishes earned the restaurant a Michelin star just months after opening last year. The New Zealand native marries his heritage with modern culinary technique in the city’s Nolita neighborhood. Lambert is traveling to his native country this week, and he’ll be taking over our Instagram account tomorrow through this Thursday to chronicle his trip home. Keep reading.

14 Delicious Fall Soups For Eager Dutch Oven Fans

Slow-cooked soup recipes for cooler weather
Oct 20, 2014 2:00 pm

If your sturdy, heavy pot or Dutch oven still has a fine layer of dust on it from all the salads and picnicking of yester-month, give your old friend a rinse and install it firmly into your cold weather cooking arsenal until an enticing recipe comes along. Oh look, 14 delicious fall soups for eager Dutch oven fans! Keep it vegetarian with cauliflower, cabbage and tortellini, or go nuts with beef shank and meatballs, but keep it low and slow. 

Top Chef Winner Hung Huynh Traveled Throughout Asia. Damn, Did He Eat Well.

He's an adventurous eater on the highest regard
Oct 20, 2014 1:00 pm

Hung Huynh is perhaps most recognizable as the winner of Top Chef's season three, and the acclaimed chef has continued to appear as a guest judge in subsequent seasons. The Vietnamese-born chef recently returned from a trip through Southeast Asia, where he documented his adventurous travels — including being held at knifepoint — for Food Republic. As for the food he sampled? We're talking sea worm, sea squirts, ant larvae, baby chicken soup and live baby octopus. On second thought, "adventurous" might be an understatement.

Meet Foody, The Salad-Like Mascot For The Milan 2015 Universal Exhibition

Theme of the next World's Fair is food. Exciting!
Oct 20, 2014 11:30 am

In May 2015 the next Universal Exhibition — historically known as the World’s Fair — will open in Milan, Italy with 140 country-specific “pavilions” showcasing that nation’s innovation as related to a singular theme. That theme? Feeding The Planet, Energy For Life, showcasing “technology, innovation, culture, traditions and creativity and how they relate to food and diet.” America will be there and, along with showcasing food trucks, will be bringing along a mascot: Foody.

Follow Food Republic

Vietnamese noodle soup, it’s what’s for breakfast
Know what makes a great chop brine? Pickle juice.
Britain stops rinsing raw chicken. We should, too.
Two liters of French 75? Yes please.
Stop everything and start deep-frying scallions
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.