Food Republic contributor Tom Roston nabbed a Kindle Singles Interview with the one and only Ted Allen. They got personal and covered many corners of food culture until the sun went down in Allen’s Brooklyn home. Here’s a glimpse of what happens when the Food Network star stops being polite in an exclusive excerpt that covers their discussion about Chopped, the show in which chefs must cook up dishes from mystery ingredient baskets.
Looking to create a tender braise or a flavor-packed stock but short on time? Meet the pressure cooker! Once lauded as beacons of culinary convenience, pressure cookers fell out of favor as prepackaged foods began filling grocery stores and frozen, microwavable meals became commonplace in homes across the U.S. And that’s a shame. Here’s a primer.
A time and a place for light macros, heavy porters
Apr 23, 2015 1:00 pm
Cooking with wine is pretty common, and a lot of recipes you come across will call for some. But did you know you can cook with beer just as easily? You can! Beer can and totally should become a part of your cooking repertoire, particularly during Craft Beer & Spirits Week. Here are some tips to help get you started. Don’t worry, there’s a time and place for every bottle or can in your fridge.
Don’t let artichoke season pass you by! Whether you tackle an artichoke recipe by a celebrity chef (we have plenty of those), keep it simple with an easy stuffing or simply learn how to steam an artichoke like a pro and eat au naturale*, tonight’s the night. Pick up tender baby chokes or big, hearty globes and commit to a labor of love that’s always worth it.
This kitchen technique is both simple and fun. You’re going to scorch some peppers till they’re really charred and blistered and blackened, then slide the skins off to reveal the delicious, smoky, tender flesh beneath. It’s time to learn how to roast poblanos on the stove. Any stem flare-ups can be extinguished with a little dexterous tong action, as you’ll see in the video. You’re safe. Everything’s safe. Especially dinner.
A husband and wife tackle seasonal cooking lessons
Apr 21, 2015 3:00 pm
The following is an account of a woman teaching her man to cook soft-shell crabs. A bold move. Below that, the steps to give it a try yourself. But wait, there’s more! There’s also a recipe for crispy Maryland soft-shell crabs, courtesy of Food Republic and the most awesome chef Laurent Tourondel.
Rusty’s Southern BBQ has brought a version of authentic Lexington-style North Carolina smoked pork to the Tenderloin neighborhood of San Francisco. Owner Rusty Olson grew up spending summers with his grandparents in the Carolinas, and it was there that he developed an abiding love of the vinegar-based barbecue sauces of the region. Now he’s introduced genuine smoked meat to the Left Coast.