What's In Season In December: Sunchokes, Kumquats, Quince And Celery Root

NYC chef Brad Farmerie on 'gateway drug' produce
Dec 15, 2014 9:00 am

Early winter can be a challenging time to hunt for produce in the farmers market, but if you know what to buy it can be a rewarding venture as well. "I know that everyone always freaks out about summer, but if you are really looking around the farmers market, winter can be just as celebratory," says chef Brad Farmerie of the Manhattan restaurant Public. He took us on a journey through the winter market.

Video: Beet Salad Ruined By Truffles, Totally Sucks Now

We had to post this awesome reader-made video
Dec 12, 2014 3:00 pm

Beet salads are a good thing, unless of course you flat-out ruin them. Umami Burger's version, with truffled ricotta and truffle dressing definitely falls into the "too much of a good thing" category...if truffle oil had actual truffle in it, and that's a story for another day. Anyway, check out this slice of reader video mail and stick to kale Caesars in the meantime.

Eric Giannettini Is The Guy To Know In Cassis. And You Need To Go.

Provençal city is a short hop from Marseille
Dec 12, 2014 10:00 am

Since arriving from Naples in 1850, Eric Giannettini’s family has run a small seafood business just off the docks of Cassis, a postcard-worthy inlet lined with single-engine fishing boats and a maze of terra cotta-roofed houses. Giannettini is a funny guy and speaks great English, and when we met at his market-turned-restaurant La Poissonnerie, we got to talking about his special little place in the universe.

Pardon Me, But Real Dijon Mustard Comes From Burgundy, Not Canada

Birthplace of Grey Poupon still cuts the mustard
Dec 12, 2014 9:00 am

Dijon mustard is named after its birthplace, of course the beautiful old city of Dijon, the capital of France's famous wine-producing Burgundy region. Hence, the popular condiment commonly comes spiked with a dose of vin blanc. But, just like so many other things in the global marketplace these days, the product has been largely uprooted from its ancestral homeland. Chances are, the stuff you buy at the supermarket today doesn't come from Dijon. Heck, it probably doesn't even come from France. Yet, there remains a small number of regional producers in Dijon who remain true to the area's mustard-making traditions.

How A Hip Food Hall Is A Major Part Of The Cultural Renaissance In Marseille

The Provencal port city should be on your radar
Dec 11, 2014 4:00 pm

Marseille? The Provencal port town with the sketchy past? The city you avoided during your holiday stops to nearby Aix-en-Provence or Avignon? Mais non! Marseille is a happening city, boosted by young entrepreneurs tasked with re-building the city using ancient bones.

Watch These Two British Dudes Make Flawless Ratatouille

While wearing berets and garlic necklaces, bien sûr
Dec 11, 2014 3:30 pm

The SORTED food guys first discuss Ratatouille, the film, in this deliciously informative video for ratatouille, the dish. You did know the inimitable dish that melts that jerk critic's heart was actually served at The French Laundry, non? Here's how to make it, plus a few unsolicited but welcome fun facts!

Oscar-Nominated Animator PES Pays Tribute To The Submarine Sandwich

You'll never look at a meat slicer the same way
Dec 11, 2014 11:15 am

Adam Pesapane, better known as PES, is the guy behind the stop-motion animated filmmaker who created the whimsical 2013 Oscar-nominated short, Fresh Guacamole. When we interviewed him in August, he was readying a follow-up, a Kickstarter-funded tribute to the submarine sandwich. Now you can check it out.

10 Things That Might Surprise You About The Wild World Of Heritage Pork

The 'other white meat' this certainly ain't
Dec 11, 2014 11:00 am

First of all, to clear the air about what exactly heritage pork is, it's the meat from a distinct breed of pig — whose presence can be traced back to the time before industrial farming. Meaning, these pigs were the original "free range" back in the time when all animals were. Some heritage breeds have become rare and even close to extinction, so over the years there has been a push to bring them back. And as for the flavor, the most appetizing aspect of these animals? In a world where all pork products taste similar, heritage pigs rise above the rest. Here are some facts to know.

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