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.
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.
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.
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.
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.
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.
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.
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.