Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT?! Up next, Commander's Palace Executive Chef Tory McPhail.
That watermelon salad just got a lot easier to make
Jul 30, 2014 3:00 pm
We've all been there: wielding a knife at a watermelon on a cutting board, trying to figure out how not to slice your hand off. For simple salad-making, abundant snacking or easy feeding into your juicer, check out a video of one home cook's crazy-easy hack. As in literally hacking into a watermelon to free the yet-uncubed cubes within.
In case you've been living under a rock (bug joke!), you've heard that insects are slowly but surely crawling onto menus all over the country. They're low in fat, high in protein, vitamins and minerals and eating them is better for the environment than farmed meat. But before you reach for the fly-swatter, hear us out: they're also delicious. Discover 10 ways we like getting our grub on, not limited to brownies, tacos and burgers.
Life is filled with wonderful things and terrible things. During interviews, however, we pretty much only get to hear about the wonderful things. Ten Things I Hate is a chance for people in the food world to get things off their chest. We ask them what they hate, they give us a list. Next up: Birmingham chef Chris Hastings.
When putting an egg on it won't do, frittatafy it!
Jul 30, 2014 10:00 am
While the current egg trend may be "put an egg on it," I'm apt to take a different approach. Rather than heat and butter another pan for the fried egg to top whatever "it" is, I find it as easy, aesthetically pleasing and effective as a means of gentrifying and fortifying leftovers, to pour an egg over it. Here are some tips on making what might end up being the breakfast, lunch, brunch, dinner or snack of your dreams. Versatile, right?
Beer is so, so good. But if you’ve been on one commercial brewery visit, you’ve been on several hundred. It’s all brew kettles and mashtuns — rows and rows shiny and steaming things. But not all food factory tours are exactly boring. These eight pull back the curtain on production, revealing just what it takes to crank out your favorite hot sauce, instant noodle, potato chip or sugar fix with quality and consistency. Many offer snacks, samples and shopping throughout, meaning you won’t leave the learning experience with a grumbling stomach.
Every so often here at Food Republic, we take a look at an unnecessary – yet captivating – debate in the culinary world. We asked our readers if it’s okay to dip pizza in ranch dressing. Things got heated. The current discussion revolves around hot dogs and if they can be classified as "sandwiches". Read on.
You know what they say: spicy food beats the heat. Whether or not that's less scientific fact and more plug for spicy foods (not that they need any) is irrelevent, because we're running with it all the way. Tonight, deep-fry some spicy General Tso-style chicken, grill it island-style, grind it and mix with chili paste for lettuce wraps or stuff it into a sandwich with pickled chilis. Capsaicin's natural painkillers are a great remedy for that sunburn.