Famous Restaurant Critic Jonathan Gold Can Now Be...Jonathan Gold

Pulitzer winning writer drops his mask
Jan 26, 2015 3:30 pm

It’s been a busy few days for Jonathan Gold. In a piece published in the Los Angeles Times on Friday, the longtime restaurant critic officially revealed his identity. But why? He is also the subject of an upcoming documentary at Sundance. Read on.

12 Extra-Strength Winter Comfort Food Recipes

It's freezing outside, which means one thing: Cook!
Jan 26, 2015 3:00 pm

You may have heard there's a storm a comin' right for us. This is fact, and the urgency to stock up, hunker down and pack on hibernation fat is real. Well, maybe not the hibernation fat thing, but certainly the rest. Behold: 12 hearty winter comfort dishes that are not messing around. There's bone-in braisables, melty, stretchy cheese, meaty soups and rib-sticking pasta and potato bakes. You'll need your strength to dig out your car. 

Ample Hills Celebrates The Super Bowl With Coffee, Cream Pie Flavors. They Ship!

Seahawks and Patriots flavors on offer this week
Jan 26, 2015 2:00 pm

Ample Hills Creamery is a popular Brooklyn ice cream shop that churns out a rotating menu of 24 small-batch, all-natural flavors featuring local, organic sweet and savory ingredients. While we'll always be biased towards the shops’ signature salted crack caramel flavor, we were pretty psyched to hear about two new options on offer for Super Bowl week. Check 'em out.

Why You Should Be Cooking With Red Lentils

The sweet, nutty variety ideal for healthy eating
Jan 26, 2015 11:00 am

Of all the colors of lentils — orange, green, yellow, black and brown — the red lentil proves sweeter and nuttier than its brethren. That's saying a lot, given that there are hundreds of lentil, or pulse, varieties. But where are they from, when are they in season, what do you look for, how do you store them and how do you prepare them?

Craig Rogers Of Border Springs Farm Is The Guy To Know For Lamb In The South

Sean Brock, Donald Link are big fans
Jan 26, 2015 10:00 am

For many people, Craig Rogers of Border Springs Farms is immediately recognizable by the sight of his signature wide-brimmed leather Barmah hat. But over the course of his life, Rogers has actually worn a whole bunch of hats. Educated as a chemical engineer, he wore his octagonal doctoral cap as the dean of the College of Engineering at the University of South Carolina. So how did he end up selling lamb to the likes of Sean Brock, Bryan Voltaggio, Donald Link and Richard Blais across the country?

15 Brunch Recipes For That Winter Bacon Craving

When nothing but crunchy cured pork belly will do
Jan 24, 2015 10:00 am

Sure, you could fry up bacon and eggs like you do all the time. But what will you have learned by the time you're done, other than bacon and eggs are, as you suspected, delicious and satisfying? We've gathered 15 exciting ways to have your pig candy and eat it too. Ever kneaded bacon fat into tortilla dough? It's your weekend, make it a good one. And if all you can do is the "making bacon" part, it's okay. But really, go for the bacon taquitos. 

Bone Broth, Ginger Syrup, Blind Wine Tasting: 10 Hot Topics On Food Republic

A few of the big stories of the week
Jan 23, 2015 3:00 pm

Have you sipping bone broth this week. Lined up for a bottle of cold-pressed carrot juice? Perhaps citrus replaced cream in your home kitchen? It’s January, which means eating healthy is still square on our minds. Accordinly, we published a number of stories and recipes the follow that thread. Soy cheese, anyone? And for more from the week, here are the 10 hot topics on Food Republic.

Are You Following Food Republic On Instagram? You Should Be.

83,000 hungry followers can't be wrong...
Jan 23, 2015 1:30 pm

You love food, you like cooking and eating in the hot new restaurants, and you occasionally scroll through your Instagram feed to ogle awesome food. Hopefully we're already part of that feed, but if not, follow Food Republic on Instagram today and it'll be like you're right there with us, eating these crazy dumplings. Wait till you find out what's inside. It's crazy.

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