Food Republic http://www.foodrepublic.com Where Food, Drink & Culture Unite Mon, 23 Apr 2018 14:00:25 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.2 We’re Obsessed With Pizzapedia’s Endpapers http://www.foodrepublic.com/2018/04/23/pizzapedia-endpapers/ http://www.foodrepublic.com/2018/04/23/pizzapedia-endpapers/#respond Mon, 23 Apr 2018 14:00:25 +0000 http://www.foodrepublic.com/?p=181779 No matter your level of pizza fanaticism, you’re going to love Pizzapedia. Food illustrator Dan Bransfield’s new book is devoted to the ultimate universal favorite food, which has never fallen out of favor with its massive audience. An essential primer and master class all in one, this delightfully retro-themed tome is packed with information, charts, stories, recipes and […]

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No matter your level of pizza fanaticism, you’re going to love Pizzapedia. Food illustrator Dan Bransfield’s new book is devoted to the ultimate universal favorite food, which has never fallen out of favor with its massive audience. An essential primer and master class all in one, this delightfully retro-themed tome is packed with information, charts, stories, recipes and more. But let’s talk about Pizzapedia’s endpapers — the inside covers of the books.

The moment you open the book, which is embossed with the scalloped edge of a paper plate you might see at your local pie joint, you’re greeted with intricate watercolor illustrations that display a range of essential pizza tools throughout the dish’s storied history. Get to know them personally, then crack open the book with one hand and prepare to absorb a ton of knowledge with a slice in the other hand.

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Popped Water Lily Seeds Are The Supersnack You Have To Try http://www.foodrepublic.com/2018/04/23/puffed-water-lily-seeds/ http://www.foodrepublic.com/2018/04/23/puffed-water-lily-seeds/#respond Mon, 23 Apr 2018 13:08:51 +0000 http://www.foodrepublic.com/?p=181783 Mahkana, or popped water lily seeds, have been eaten on the Indian subcontinent as a nutritious snack for thousands of years. Now, thanks to entrepreneur and crunch enthusiast Priyal Bhartia, co-founder and COO of Bohana, these little pearls of healthy, sustainable goodness have hit the market. And frankly, all we want is more. A little background information: the water […]

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Mahkana, or popped water lily seeds, have been eaten on the Indian subcontinent as a nutritious snack for thousands of years. Now, thanks to entrepreneur and crunch enthusiast Priyal Bhartia, co-founder and COO of Bohana, these little pearls of healthy, sustainable goodness have hit the market. And frankly, all we want is more.

A little background information: the water lily is an heirloom plant that sheds its seeds once a year. The small pea-sized kernels are collected for cultivation, and expand to the size of large blueberries when puffed under high pressure, revealing a snowy-white interior lightly speckled with its former seed coat. The result, as you can plainly see, is a look that screams “I’m very crunchy!”

The flavor and texture of the popped seeds themselves are reminiscent of extra-fluffy popcorn or puffed barley (“like savory Kix,” another editor suggested) with a subtle note of earthy white pepper. The crunch is satisfying, each 110-calorie serving provides three grams of protein and at no point are you subjected to artificial flavors, colors or additives. Popped lotus seeds could easily be the new, non-GMO, totally sustainable TV-binging snack you never knew you were missing. The Soulful Spice —red pepper, garlic and paprika — was the obvious winner among the three flavors for its delightful creeping heat, but both the Himalayan Salt and Wild White Cheddar varieties were immediately devoured as well.

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Bohana co-founders Priyal and Nadine found the perfect beach snack.

We spoke with Bhartia for the low-down on this popular, inexpensive and all-around fantastic snack from her childhood, available on Amazon for fans of the crunchy and salty.

Are water lilies and lotuses the same thing? 
The water lily and lotus are separate plants, but are confused for each other because of their similarity in the way they look and where they are grown. Even in India, people confuse them due to the error in translation of the plant’s name from Hindi to English. There are several brands in India and in the US that still wrongly describe the product as ‘lotus seeds.’

How do you source your water lily seeds?
We source them seeds from farms in Bihar, India. We have a differentiated model wherein we source directly from the farmers, cutting out the middle-men. We are directly involved in all aspects of sourcing which allows us to ensure fair wages, a sustainable and ethical supply chain and sourcing of the highest-quality seeds.

Are water lily seeds sustainable?
The cultivation of lily seeds doesn’t destroy the eco-system — the whole cycle is sustainable, seasonal and naturally occurring.

bohana

What’s the puffing process like?
The seeds are puffed mechanically through a machine that can be divided into two parts, the roasting unit, and the popping unit. The roasting unit is essentially a thermal heating system with a conveyor mechanism to pass the roasted seed towards the outlet. The popping unit hosts an impeller which breaks down the hard shell by applying pressure making the roasted seed pop.

How are they eaten in India?
In India, the seeds are eaten mainly in their popped form as a snack. Families buy the popped seeds from the market and roast them on the stove-top with ghee, salt, and Indian spices. Increasingly now, there are many ready-to-eat flavored versions that have been introduced in the market.  

What are some ways, besides snacking on them, to use them in cuisine?
The popped seeds can be eaten in several other ways, by grinding the popped seed into flour and using it as an ingredient in bread, porridge and desserts. The popped seed can also be used in curries as a vegetable.

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Egg Recalls, Avocado Song, Princess Cake: 10 Hot Topics On Food Republic http://www.foodrepublic.com/2018/04/20/egg-recalls-avocado-song-princess-cake/ http://www.foodrepublic.com/2018/04/20/egg-recalls-avocado-song-princess-cake/#respond Fri, 20 Apr 2018 18:00:10 +0000 http://www.foodrepublic.com/?p=181887 From “taco omakase” bars to Lebanese rosés, we were all about exploring the atypical this week. Enrique Olvera of Pujol (Mexico City) and Cosme (NYC) spoke about his upcoming Tokyo pop-up on our podcast, while wine writer Bianca Bosker told us why she’s looking for wine from Lebanon. We also found the best song to […]

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From “taco omakase” bars to Lebanese rosés, we were all about exploring the atypical this week. Enrique Olvera of Pujol (Mexico City) and Cosme (NYC) spoke about his upcoming Tokyo pop-up on our podcast, while wine writer Bianca Bosker told us why she’s looking for wine from Lebanon. We also found the best song to make guacamole and avocado toast to and got a sneak preview of the menu of what may be served in the café at the new IKEA in central Paris. Expect plenty of princess cake! All that and more on this week’s Hot Topics.

  1. Several cases of salmonella led to a recall of over 200 million eggs.
  2. Chef Stephanie Izard came by our podcast studio to chat about her new book, sports and the Chicago dining scene.
  3. This crispy, succulent pork belly recipe is one to hold on to.
  4. We’ve never seen capers plated so cleverly and beautifully as these.
  5. We can’t get this catchy song about avocados out of our head.
  6. We headed down to Cosme in NYC to speak with chef Enrique Olvera about Mexican cuisine, how Japanese culture inspires him and more on Food Republic Today.
  7. Chick-Fil-A’s expansion in New York has one New Yorker writer feeling iffy.
  8. What happens to all the food once Epic Meal Time’s cameras are shut off?
  9. Paris is getting a new IKEA and the menu looks great.
  10. In Talkin’ Wine Trends, we chatted with Cork Dork author Bianca Bosker about rosé, natural wine bars, pairings and more.

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Earth Day, 4/20 Specials: This Week In Food Events http://www.foodrepublic.com/2018/04/20/earth-day-420-food-events/ http://www.foodrepublic.com/2018/04/20/earth-day-420-food-events/#respond Fri, 20 Apr 2018 17:00:18 +0000 http://www.foodrepublic.com/?p=181862 A happy 4/20 and Earth Day to all! Whether you plan on celebrating on your couch or out in public at one of the many restaurants aiming to satisfying all manners of munchies, we have an event for you. For Earth Day celebrators, we have a line up that includes sushi, kombucha and cocktails. If neither […]

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A happy 4/20 and Earth Day to all! Whether you plan on celebrating on your couch or out in public at one of the many restaurants aiming to satisfying all manners of munchies, we have an event for you. For Earth Day celebrators, we have a line up that includes sushi, kombucha and cocktails. If neither holiday is your cup of tea, don’t fret; check out the other events you can partake in.

  • Doors Open, a benefit pop-up raising funds for businesses affected by the Union Street fire in San Francisco, started slinging dishes and cocktails yesterday. The pop-up will be open through June and will dedicate all profits to displaced employees of The Salzburg, Ferry Plaza Seafood, Rouge Ales Public House, Tuk Tuk Thai and Coit Liquors.
  • New Jersey’s Pizzeria Porta is supporting today’s National School Walkout Day with its Pizza Saves campaign by donating pies to those participating in the protest against gun violence. Porta has called on to other pizzerias and restaurants across the country to do the same. Porta will be donating proceeds from the day’s sales to Everytown for Gun Safety.
  • Artisanal ice cream makers Van Leeuwen is teaming up with The Alchemist’s Kitchen to scoop CBD-laced fudge sundaes for today only in New York City (172 Ludlow St.) and Los Angeles (5915 Franklin Ave.) from 2 p.m. to 11 p.m. local time. Comforter makers Buffy will also be there to supply you with the coziest, most relaxing afternoon imaginable.
  • TAG in Denver is going all out in honor of today’s hazy holiday with a multi-coursed dinner to satisfy your munchies. Expect Hot Cheeto fried pickles, orange-cocoa fruit leather, lobster Hot Pocket, elevated tater tots, Capri Sun-inspired cocktails and more. Call 303-996-9985 to reserve your table.
  • Beginning today at 4:20 p.m., Pinch Chinese in New York will offer BEC dumplings and fried rice topped with Doritos, Flaming Hot Cheetos or Funyuns in honor of—you get the idea.
  • Kombrewcha and Roberta’s in Brooklyn are celebrating Earth Day today with their Cheers to the Chill Life event from 5 p.m. to 10 p.m. Drink kombucha, upcycle bottles and eat pizza all night long while celebrating the planet and spring. RSVP here.
  • New York’s only sustainable sushi omakase bar, Mayanoki, is dishing up a special 18-course dinner on Earth Day this Sunday with two seatings at 6 p.m. and 8:30 p.m. The restaurant is partnering with The Safina Center and will donate 35% of proceeds from that night’s dinners to the organization.
  • Monarch Rooftop & Indoor Lounge in New York is shaking up a Grapefruit and Dill Organic Paloma starting Sunday and will be donating half the sales made from the cocktail to the Earth Day Initiative. The cocktail will be available for the rest of the month.
  • Chef Dan Kluger at Loring Place in New York City is hosting a dinner in honor of writer Andrew Friedman’s launch of Chefs, Drugs and Rock & Roll on Monday, April 23. Kluger goes back in time and sets the dinner on May 4, 1983, a date that Friedman dedicates an entire chapter to. Kluger will reinterpret dishes cooked by Jonathan Waxman, Alice Waters, Larry Forgione, Jeremiah Tower and more.  Reservations can be made here.
  • The first annual Singles Ramen Eating Competition falls on Monday, April 23 at Gotham West Market. Helmed by Asian dating site EastMeetEast, the event is open to the public and will be streamed on Facebook. Champion competitive eater Takeru Kobayashi will be there to show contestants the ropes. Winner of the competition will receive an all-expenses paid dream date in NYC, courtesy of the dating site.
  • Brooklyn dine-in theater Nitehawk Cinema will be donating all proceeds from sales of The Wobble cocktail to Next for Autism on Thursday, April 26 in honor of Autism Awareness Month.

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Check Out The Tulip Food At South Korea’s Everland! http://www.foodrepublic.com/2018/04/20/tulip-food-everland/ http://www.foodrepublic.com/2018/04/20/tulip-food-everland/#respond Fri, 20 Apr 2018 15:00:11 +0000 http://www.foodrepublic.com/?p=181869 Everland is South Korea’s largest theme park, located just outside of Seoul. It’s home to exciting attractions like Global Fair, ZooTopia and of course, American Adventure. The park also hosts a tulip festival each spring, named for the flowers that signify you’ll only need your heavy coat for another month or so. Wait til you […]

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Everland is South Korea’s largest theme park, located just outside of Seoul. It’s home to exciting attractions like Global Fair, ZooTopia and of course, American Adventure. The park also hosts a tulip festival each spring, named for the flowers that signify you’ll only need your heavy coat for another month or so. Wait til you see the tulip food on offer around the park. You may have to forgo Magic Land, the hot springs and the panda musical entirely to sample it all — especially these beautiful corn dogs:

You can also enjoy…well, that sure looks like a gummy tulip on pizza, but we can’t read Hangul. Either way, super-cute.

These hot dogs are pretty awesome, too.

Here’s some cherry blossom-themed popcorn:

#everland #seoul

A post shared by Indy Gu (@hiindygu) on

There’s also plenty of non-hot dog or tulip-themed fare, like these freshly fried chocolate and vanilla-stuffed churros — churros are HUGE in Korea right now.

All the spring desserts on offer look incredible!

Fried and grilled teriyaki chicken on sticks…

Alright, that’s quite enough of that. There are a million great reasons to visit Seoul (not least of all being the independent music scene). And to boot, we have to admit, Everlane’s snack stands make Disneyland’s turkey legs look pretty tame by comparison.

P.S. Stay for the tulips.

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How To Make Grilled Vegetable Tuna Tartare http://www.foodrepublic.com/2018/04/20/grilled-vegetable-tuna-tartare/ http://www.foodrepublic.com/2018/04/20/grilled-vegetable-tuna-tartare/#respond Fri, 20 Apr 2018 14:00:20 +0000 http://www.foodrepublic.com/?p=181854 The weather is slowly warming up and we’re anxious to start grilling! Our friends at ChefSteps wrote in this week with a light recipe that’s perfect for warm weather dining. This tuna tartare’s smoky flavors come from grilled vegetables, with a hint of brightness from homemade ponzu sauce. This recipe is so quick and simple that you’ll come […]

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The weather is slowly warming up and we’re anxious to start grilling! Our friends at ChefSteps wrote in this week with a light recipe that’s perfect for warm weather dining. This tuna tartare’s smoky flavors come from grilled vegetables, with a hint of brightness from homemade ponzu sauce. This recipe is so quick and simple that you’ll come back to it over again. Now, fire up the grill, throw those vegetables on there and get chopping!

Grilled Vegetable Tuna Tartare

Makes a light meal for 2; 30 minutes

Ingredients:

  • 165 grams low sodium soy sauce
  • 165 grams mirin
  • 30 grams rice wine vinegar
  • 10 grams kombu
  • 50 grams brown sugar
  • 100 grams scallions, divided, thinly sliced
  • 10 grams fresh ginger, thinly sliced
  • 13 grams garlic, crushed
  • 150 grams fresh lemon juice
  • 150 grams fresh lime juice
  • 1 small zucchini
  • 5 cherry tomatoes
  • 1 cucumber
  • 1 scallion, kept whole for grilling
  • 1 bell pepper
  • 1 lemon, for garnish (optional)
  • 113 grams high grade ahi tuna
  • 2 nasturtium flowers, fresh, for garnish (optional)
  • Toasted sesame seeds, for garnish (optional)

Equipment:

  • Grill
  • Chef’s knife

Directions: 

  1. Make the ponzu. Combine soy sauce, mirin, rice wine vinegar, kombu, brown sugar, sliced scallions, ginger and garlic in a medium-sized pot. Bring the mixture to a boil over medium-high heat. Cool to room temperature, and then add lemon and lime juices.
  2. Prep your grill. All grills differ, so follow the instructions for your specific equipment.
  3. It’s much easier to grill vegetables whole—or in larger portions—than when they’re chopped into small pieces. Cut your zucchini into large, round coins; keep cherry tomatoes and scallion whole; cut the cucumber in half lengthwise; cut the bell peppers in half and deseed them; cut the lemon in half.
  4. We always recommend parfreezing seafood because it helps defend the integrity of the flesh against harsh chopping or grinding. The goal isn’t to freeze the fish throughout, but rather to firm it up and chill it for easier slicing. Throw the tuna in the freezer while your veggies grill, and it will be ready to handle once they are done.
  5. Grill all of the veggies and the (optional) lemon at once until nice and charred—roughly 8–10 minutes on all sides. Once charred, allow to cool to room temperature.
  6. Once the vegetables have come to room temperature, dice them into equally sized pieces. Reserve the grilled lemon halves (if using) for later.
  7. Take the tuna out of the freezer and dice it. Reserve cold until ready to use. Dicing is our favorite texture for this type of tartare—fatty tuna stands up well to it, and the size and shape is consistent with the vegetables we just grilled. However, there are many ways to make tartare, so feel free to find your favorite.
  8. In a chilled bowl, mix diced vegetables and tuna with 1 1/2 tablespoons of ponzu. Finally, plate however you like. We recommend garnishing the dish with toasted sesame seeds to taste, sliced raw scallion, nasturtium or another edible flower, and grilled lemon wedges for an optional spritz.

ChefSteps comprises a team of award-winning chefs, filmmakers, scientists, designers and engineers focused on revolutionizing the way people cook by inspiring creativity and encouraging expertise in the kitchen. You can also get access to all of ChefSteps’ Premium content — including paid classes and dozens of recipes available only to Premium members for a onetime fee of $39. Classes include Sous Vide: Beyond the BasicsFluid GelsFrench Macarons and more!

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Celebrate 4/20 In Style With Our Favorite Weed Stories http://www.foodrepublic.com/2018/04/20/favorite-weed-stories/ http://www.foodrepublic.com/2018/04/20/favorite-weed-stories/#respond Fri, 20 Apr 2018 13:00:54 +0000 http://www.foodrepublic.com/?p=181785 There’s are a million perfect ways to celebrate the notable stoner holiday of April 20th, or 4/20, and we have many recommendations. Whether you’re eating or smoking it, in the traditional manners, drinking or dissolving it (newfangled ways) or simply rubbing this good green stuff right into your skin, one of our favorite weed stories will hit […]

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There’s are a million perfect ways to celebrate the notable stoner holiday of April 20th, or 4/20, and we have many recommendations. Whether you’re eating or smoking it, in the traditional manners, drinking or dissolving it (newfangled ways) or simply rubbing this good green stuff right into your skin, one of our favorite weed stories will hit you just right.

How To Pair Beer And Marijuana: A Match Made In Hazy Heaven

When it comes to pairing beer and pot, we aren’t talking about those few tokes you chased with a can of Coors back in college. Melding our current cultural obsession over food and beverage with the recreational marijuana now legal in four states — Colorado, Washington, Alaska and Oregon — it’s no surprise that high-end weed is getting the gourmet treatment. And for some connoisseurs, finding the perfect beer to go with their preferred strain has become a normal weekend-night activity.

Author Michael Ruhlman is working on another cookbook. This one is about weed.

Michael Ruhlman Wants To Teach You The Proper Ratios For Cooking With Marijuana

Prolific cookbook author Michael Ruhlman, whose latest efforts have involved topics like schmaltz and eggs, has reportedly found a hot new ingredient to mess around with: marijuana. According to The New York Times, Ruhlman, who previously collaborated with famed chefs Thomas Keller and Eric Ripert, is presently in talks with the operators of The Stoner’s Cookbook, a popular online resource for high-minded home cooks, to contribute to the site’s forthcoming hardcover edition, titled Herb: Mastering the Art of Cooking with Cannabis.

what is CBD
(vaping360/Flickr)A range of CBD products, from gummy candy and pills to tinctures and vape cartridges.

What Is CBD, And What’s It Doing In This Candy?

THC is the psychoactive ingredient in marijuana, and CBD is its lesser-known, mild-mannered compound in crime. Well, decriminalized crime. But what is CBD, exactly? And what’s in doing in those gummy bears your friends in California, where it’s legal, rave about? CBD, or cannabidiol, is one of more than a hundred active substances found in marijuana. Its effects skew far more towards relaxation, mild to moderate pain relief and increased quality of sleep rather than its counterpart — the feeling you get from smoking or ingesting the plant’s flowers.

Cannabis Biz Leader Drake Sutton-Shearer Visits Food Republic Today

Drake Sutton-Shearer is the co-founder of PRØHBTD Media, a company dedicated to creating content in the cannabis world. We chat with him on this episode about the virtues of cooking and drinking with legalized marijuana.

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Pick up your goodie bag at check-in and prepare to consume the whole shebang: It’s a Colorado pot dinner!

Puff, Puff, Pastry: Anatomy Of A Marijuana Dinner

The beginning of my dalliance with the fantastic world of culinary cannabis started at Sweet Leaf, a mini dispensary chain founded in Colorado. I gave them $25 and signed my name as a participant in Mason Jar Event Group’s seasonal soiree of high-end food and green leafy contraband, and in return they handed me a locked, zippered pouch filled with weed-infused chocolate, tiny jars of fresh buds, a pot lollipop and some low-dose tea. Each item in the bag promised some sort of tasty high, but I would have to wait, because these treats were for dinner.

Fan Leaf Pesto
Her Fan Leaf Pesto is one of author Robyn Lawrence’s favorite marijuana-laden dishes.

Is Marijuana The Next Big Superfood?

It took nearly six years for Robyn Lawrence to finish her first cookbook. Blame that on the signature ingredient. “You can only test one of those recipes at a time,” she laughs. “Otherwise, it never would have gotten done.”

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12 Ways Seattle Residents Legally Eat, Sip And Suck On Marijuana

Much has been written about Colorado and Washington State green-lighting the use of recreational marijuana — with a lot of that attention being placed on edibles. What are edibles, you ask? As the name suggests, they’re the sodas, caramels, frozen ice pops and baked goods (brownies, cookies, cakes, frosting) laced with the newly legalized bud. And people are buying it at the rate of $2.3 billion (this year alone), with $10 billion expected by the year 2019 — a sum that some have said is “shattering” earlier predictions.

Cannabis-Infused Olive Oil
Pot d’Huile is one of the high-end cannabis-infused products hitting the (legal) market. (Photo: Grace Sager.)

Cannabis-Infused Olive Oil Is The Latest Health Food Fad

A drizzle here, a glug there: Olive oil is everywhere. But imagine if this innocuous, healthy condiment had an extra-special cannabis component — a weed wallop, if you will. As more states legalize marijuana, culinary innovators are working with this popular plant to create tasty edibles, and cannabis-infused olive oil is the latest treat.

TheMezzroleCocktail
The Mezzrole, a Manhattan-style cocktail made with cannabis-infused vermouth, is one of 75 recipes contained in Warren Bobrow’s new book, Cannabis Cocktails. (Photo: Glenn Scott Photography.)

One Strong Drink With “Cannabis Cocktails” Author Warren Bobrow

“What’s in the bottle is not what’s on the label,” says Warren Bobrow, handing me a small apothecary jar of amber-colored fluid. Inside is a top-shelf rum, he says, infused with high-grade marijuana — specifically, a strong indica-dominant hybrid known as Granddaddy Purple.

coda signature truffles
Thanks to Coda Signature truffles, you can ingest THC with all the elegance of a fancy person who knows good chocolate.

Behold: The World’s Most Beautiful Weed Chocolates

You don’t win “Best Edible” in the 2016 High Times Colorado Cannabis Cup by cobbling together some messed-up-looking pot brownies and offering them to the judges with a hopeful smile. As the pot industry expands massively to offer patrons everything from THC-infused topical rubs to fizzy carbonated drinks and tea bags, the bar continues to rise for the most innovative and delicious way to get high. Award-winning Denver-based Coda Signature, maker of infused edibles available at more than a dozen locations throughout that…lucky, lucky state, has set an entirely new standard.

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Our Latest, Greatest Instagram #FRavorites http://www.foodrepublic.com/2018/04/19/instagram-fravorites-6/ http://www.foodrepublic.com/2018/04/19/instagram-fravorites-6/#respond Thu, 19 Apr 2018 13:00:42 +0000 http://www.foodrepublic.com/?p=181775 Surely you’ve noticed by now that we’re big fans of Instagram, so much in fact that we couldn’t stop photographing our food unless it was a life-threatening emergency. Despite groans from your dining companions when you forbid them from digging into their entrée before you snap it at just the perfect angle (sorry, we’ll get out […]

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Surely you’ve noticed by now that we’re big fans of Instagram, so much in fact that we couldn’t stop photographing our food unless it was a life-threatening emergency. Despite groans from your dining companions when you forbid them from digging into their entrée before you snap it at just the perfect angle (sorry, we’ll get out of your lap in one sec), you persevere. If you tag your masterpiece with #FRavorites, we’re going to see it, ogle it, show it around the office and maybe, just maybe, post it to our feed. As you can clearly see above, smoked fish and caviar plates like they serve on Icelandair flights — and don’t miss the the Transatlantic IPA — will get you everywhere. But we also accept towering ice cream cones, glistening sushi, loaded lobster rolls and other “soft currency.”

Keep it up, friends. You’re doing great.

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Enrique Olvera Is Revolutionizing The Taco Game in Mexico, NYC and Beyond http://www.foodrepublic.com/2018/04/19/enrique-olvera-frt/ http://www.foodrepublic.com/2018/04/19/enrique-olvera-frt/#respond Thu, 19 Apr 2018 11:25:10 +0000 http://www.foodrepublic.com/?p=181760 Be sure to subscribe to Food Republic Today on Apple Podcasts or wherever you get your podcasts. And please rate the podcast and leave comments! Subscribe: Apple | Stitcher | Spotify | TuneIn | Soundcloud Enrique Olvera was already considered one of the world’s most respected chefs before making 2017’s World’s Best Restaurants List with his Mexico City restaurant Pujol. He’s since brought refined Mexican cuisine to New York City, with the […]

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Enrique Olvera was already considered one of the world’s most respected chefs before making 2017’s World’s Best Restaurants List with his Mexico City restaurant Pujol. He’s since brought refined Mexican cuisine to New York City, with the help of chef Daniela Soto-Innes, in the forms of Cosme and Atla. The pair are now working on a Los Angeles debut, and Olvera has a lot more in the works. In this special interview recorded on location at Cosme in New York, he discusses his involvement in the Basque Culinary World Prize, an upcoming taco pop-up in Tokyo, and his plans to expand even further in Mexico. Tune in and find out more about Olvera, who is quickly becoming an important culinary thought leader in addition to running his successful business group.  We wrap up this episode with comedian Dan Lee talking about the time he tried his hand at cooking and failed. But first, the news:

Today’s News:

Further Reading/Watching:

james beard award semi-finalists

Food Republic Today is hosted by our Editorial Director, Richard Martin, with co-host Krista Ruane, Zero Point Zero culinary creative director, and produced by Zero Point Zero Production. Our producer is Katie Guhl with assistance from Tiffany Do. The episode features music by Ghostly International artists including Michna, whose “Metal Baile Joint” is the theme song.

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So, What’s On The Menu At The New Central Paris IKEA? http://www.foodrepublic.com/2018/04/18/new-central-paris-ikea/ http://www.foodrepublic.com/2018/04/18/new-central-paris-ikea/#respond Wed, 18 Apr 2018 17:00:19 +0000 http://www.foodrepublic.com/?p=181744 Parisians’ love of IKEA proves beyond a shadow of doubt that the Swedish build-it-yourself furniture giant has true universal appeal. There are eight superstores in the Paris suburbs alone. France’s The Local reports that IKEA’s newest French location will be right smack in the center of the city, moving into a two-floor, 54,000-square foot space previously occupied […]

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Parisians’ love of IKEA proves beyond a shadow of doubt that the Swedish build-it-yourself furniture giant has true universal appeal. There are eight superstores in the Paris suburbs alone. France’s The Local reports that IKEA’s newest French location will be right smack in the center of the city, moving into a two-floor, 54,000-square foot space previously occupied by a shuttered clothing retailer, a stone’s throw from the legendary Jardin des Tuileries. So now, the important question: Is IKEA’s signature (and objectively delicious) Swedish meatball plate too gauche for the city that invented haute cuisine?

Owing to the smaller size of the upcoming store, it hasn’t been confirmed that there will be a café at all. But where, you ask, are the loudly arguing couples supposed to take respite and drown their misery in dollar hot dogs and elderflower juice boxes?

central paris ikea
Photo: IKEA France Not even the trendiest Parisian could pass up a plate of IKEA meatballs.

“We are starting from a blank page,” President of IKEA France Walter Kadnar told The Local. “It won’t just be a store that’s a quarter of the size of our other outlets but a whole new format.” Focused more on home furnishing and space-saving designs for small space-dwellers than displaying four kinds of futon frames, the new IKEA could easily forgo full-on catering operations in favor of the chain’s popular self-serve Swedish market. If the central Paris location does serve hot food, however, shoppers can expect to see the iconic meatballs (“boulettes Suédoises”) as well as more French-leaning fare like quiche and salad, pain au chocolat, fromage blanc with fruit, salmon burgers and creamy mustard chicken panini.

It’s not just Paris allocating prime real estate, either — plans for smaller homewares-focused IKEA centers in bustling neighborhoods in New York, London and the Saudi capital of Riyadh are already underway. We anticipate an urban lingonberry sauce trend.

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This New LA Convenience Store Carries Only Healthy Items http://www.foodrepublic.com/2018/04/18/la-convenience-store-healthy-items/ http://www.foodrepublic.com/2018/04/18/la-convenience-store-healthy-items/#respond Wed, 18 Apr 2018 15:30:24 +0000 http://www.foodrepublic.com/?p=181719 Located in Los Angeles’ Silver Lake neighborhood, The Goods Mart is a convenience store for the anyone who’s ever wanted a healthier, better-for-you sandwich, bag of chips or slushy at affordable prices—right down to the $1.25 cup of craft-roasted coffee. And yes, there is a such thing as a slushy that is better for you. From […]

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Located in Los Angeles’ Silver Lake neighborhood, The Goods Mart is a convenience store for the anyone who’s ever wanted a healthier, better-for-you sandwich, bag of chips or slushy at affordable prices—right down to the $1.25 cup of craft-roasted coffee. And yes, there is a such thing as a slushy that is better for you.

(Photo: Vanessa Tierney)
(Photo: Vanessa Tierney)Rachel Krupa, founder of The Goods Mart

From the mind of Rachel Krupa, founder of boutique food and wellness PR firm Krupa Consulting, The Goods Mart opened yesterday, with the idea of making healthier food more accessible, and frankly, convenient. The 300 products carried at The Goods Mart include sandwiches from local purveyors Banh Oui, flowers from Sosia Flora, La Colombe drip coffee that can be purchased for as low as $1.25 and more. But the good stuff doesn’t end there, the store will also stock responsibly produced items like “ugly” produce, flowers, toilet paper and shampoo. All products stocked at The Goods Mart must meet the following standards:

  • No artificial colors
  • No artificial flavors
  • No artificial sweeteners
  • No growth hormones or hormone disruptors
  • Only humanely-raised animal proteins that are nitrate-, antibotic- and GMO-free
  • No harmful pesticides
  • Reduced use of plastics (BPA-free only)
  • Exclusively organic cottons
  • Always better packaging
  • Transparency
(Photo: Wyatt Conlon)
(Photo: Wyatt Conlon) The Goods Mart hopes to be a fixture in Silver Lake, promoting healthy and responsible choices.
(Photo: Wyatt Conlon)
(Photo: Wyatt Conlon)The Goods Mart opened this week in Silver Lake, California.
(Photo: Wyatt Conlon)
(Photo: Wyatt Conlon)Steer clear of the LA heat at The Goods Mart seating area.

The 900-square-foot shop also looks and feels welcoming, bright and wholesome, just like its products. It also includes a shady, tropical-plant–filled seating area that provides a space to enjoy your healthful goodies. And the Goods Mart will lend a charitable hand by collecting tips at checkout to be donated to a rotating roster of charities. Soon-to-expire items will be donated to Lunch on Me, a non-profit organization dedicated to feeding the homeless.

Krupa tells the LA Times that the plan is to expand in Los Angeles and nationwide.

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