british food

Soufflés Should Not Be Scary. Here's Why.

Easy cheese & thyme soufflés via Nigel Slater
Dec 15, 2014 3:30 pm

"Soufflé is culinary term with so much baggage. It sounds scary, but actually, it's just a bit of cheese and some egg whites," says British culinary authority and cookbook master Nigel Slater. Make these invidicual savory puddings as an impressive side dish or dressed-up lunch and don't be afraid to get a little cheese rind in there for body and texture. Meticulous cheese-grating won't get your spoon into that soufflé any faster.

 

Why Does British Food Get Such A Bad Rap? We Examine.

U.S. Ambassador takes a dig at U.K. cuisine
Sep 3, 2014 1:00 pm

The U.K. is rightfully recognized for a number of cultural contributions. It’s no secret that food has never been one of them. Often the subject of ridicule, the country’s cuisine recently took another blow when U.S. ambassador Matthew Barzun declared that he had been served lamb and potato “180 times” in the past year. Adding insult to injury, he stated, “There are limits, and I have reached them.” But just why does British food routinely take such a beating?

What Is Yorkshire Pudding? Plus, A Super-Easy Recipe To Make At Home.

Get to know this essential British side dish
Oct 29, 2013 12:30 pm

If you've ever been to the United Kingdom or read any "old English books" (to make a sweeping generalization), you've probably heard of Yorkshire pudding. If you're reading Food Republic, you're probably aware it bears no resemblance to the Jell-O variety or even the British definition of pudding, which is dessert. The Yorkshire variety is a side dish, and once you've experienced it, it's hard to eat roast beef without one.

NYC: 10 Places To Eat And Drink Very Well On The Upper East Side. Not A Typo!

Once a culinary wasteland, things are looking up
Aug 1, 2013 8:00 am

There are several go-to conversation starters that come to mind for New York City’s Upper East Side. There is, however, a sentiment out there that the neighborhood’s selections are both underwhelming and overpriced. False. An eclectic mix of cuisines and influx of openings have finally made the area worthy of serious city dining discussion. Here is a list of 10 places to check out in the East 70s and 80s – an upcoming guide will cover the 60s.

Veal Kidney Florentine I Would Eat In Two Seconds. Cow Heel...Eh.

A cookbook from 1690 re-mystifies British cuisine
Jul 17, 2013 10:01 am

The Daily Mail reported on some super-old recipes discovered by the Westminster City Council’s Archives Centre. Turns out, no cooks back then exercised any kind of moderation, employing just shocking amounts of eggs, suet, butter and sugar. Incidentally, the ingredients for pie crust. Well, their version of pie: think candied fruit and cow tongue. More oddities (and recipes for them) after the jump.

What's Up With English "Pudding?" Is It Like Chocolate Pudding?

Demystifying the British dessert terminology
Jul 15, 2013 12:31 pm

You've read about it in old books and seen it on menus throughout the United Kingdom: it's pudding. But it's not a Snack Pack, not even close. Here's the difference between the famous dessert and the lunchbox delight.

Duxelles Dreams Spawn The Shooter Sandwich

Fun with shrooms and a vintage Food Network memory
Mar 21, 2013 10:31 am

What does insomnia and two fat British ladies have to do with a Frankenstein-like mashup the Epic Mealtime guys would be proud to call their own? It's called the shooter's sandwich, and it stars a mushroom mix you should definitely get in on. Your turkey club cowers in fear.

When Sausage Met Potato: 5 Ways With Bangers and Mash

Ideas for sausages and potatoes when it gets cold
Nov 8, 2012 11:31 am

There's one dish I can't force myself to eat in the hot weather, but the second it starts hammering giant wet snowflakes blown sideways by a "refreshingly" frigid damp wind, it's time to break out my variations on bangers and mash. I love our classic recipe with crispy pork sausages and caramelized onion gravy, but as can be expected, I get bored with it pretty quickly and move on. Here's how I do it.

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