Brooklyn

Building A Better Tonic: Q Brand Creator Jordan Silbert Says Good Gin Deserves It

How sticky teeth inspired a superior new mixer
Oct 30, 2014 1:00 pm

Twelve years after some "lousy tonic water" left a nasty taste in his mouth, inspiring him to come up with something better, Jordan Silbert's independent Q label is among the most prominent players in the growing artisanal soda category. “It’s only going to get better and better,” he says. “It’s a good thing for people to have options.”

You Travel, You Eat: 8 City Guides To Eating, Drinking, Shopping And Staying

Guides to Austin, Nola, Philly, Brooklyn and more!
Oct 19, 2014 10:00 am

What about all the stress involved in planning trips? That's where we come in. We've assembled eight of our popular "You Travel, You Eat" columns, which highlight the best spots to eat, drink, caffeinate, shop and stay in some of the country's most vibrant cities. Basically, all that remains to do now is booking the actual flight. We also threw in our guide to Bangkok, Thailand. You know, for those who really need to get out of town for awhile. 

Move Over Pho! Bun Bo Hue Is The Vietnamese Soup You Need To Know About.

Here’s the soup’s origin story, and a recipe below
Oct 15, 2014 9:00 am

The central Vietnamese city of Hue, once the capital of Vietnam and still known as the Imperial City, has a distinctive cuisine full of diminutive rolls, savory pancakes, dumplings, skewers and other snacky bites. Standing in contrast is the mighty Bun Bo Hue, a soup that starts with pork and beef bones, gets a kick from lemongrass, annatto and shrimp paste, and finishes the job with a tangle of herbs, a squeeze of lime and a few delicious add-ons like sliced brisket, crab balls and, in some cases, cubes of congealed pig’s blood. We dove deep into the dish's history, and found a recipe from of all places, Brooklyn.

Dale Talde Is The Man! 5 Recipes From One Of Our Favorite New York City Chefs.

Trust the Top Chef alum to whip up a snack
Oct 2, 2014 4:00 pm

New York City chef Dale Talde is a former Top Chef star and co-owner of a growing mini-empire of Brooklyn restaurants with partners David Massoni and John Bush. These  including the namesake Talde, bourbon-and-bits bar Pork Slope and seasonal Thistle Hill Tavern. And there is excitement on the horizon as the trio is currently working on the opening of a Talde location in Jersey City. Over the past few years we’ve stopped by the kitchen at Talde in Park Slop to ask if the chef would slide us some of our favorite recipes. Here are five of our favorites.

WTF Is Kentucky Fried Blowfish? Delicious, That’s What.

The latest cray genious from chef Andrew D'Ambrosi
Sep 22, 2014 10:00 am

In a tiny kitchen in brownstone Brooklyn restaurant Bergen Hill, chef Andrew D'Ambrosi is running one of the most-inventive seafood restaurants in America. Though constrained by limited space and gear more fit for a Central Park snack bar than mini Mugaritz (the setup includes four induction burners, a panini press and small ice cream machine), the former Le Cirque chef and Top Chef  scene stealer is composing dishes made with extraordinary flavor combos (Mayweather 1-2s) and personality. Here's one of them.

A Rosh Hashanah Miracle: Mile End Smoked Meat Now Delivered Directly To Your Door

This is some really good smoked meat
Sep 19, 2014 9:00 am

You can now, finally, order Mile End smoked meat to be shipped directly to your door. In a partnership with Foody Direct, and timed perfectly for the upcoming Jewish holidays. Why are we so excited? Let us explain in full detail.

Marlow Goods: Leather Products Made From Animals You May Have Eaten For Dinner

Going beyond farm-to-table in Brooklyn
Sep 18, 2014 11:00 am

It's hardly a new concept for restaurants to sell branded items for diners to take home with them, but here's an awesome departure from your usual cookbook or baseball cap: leather goods fabricated from the hides of the animals served at some of Brooklyn's most popular restaurants like Diner, Marlow & Sons, Roman's and Reynard. Check out these wares.

What Does 'Farm to Table' Mean In 2014? 5 NYC Chefs And Purveyors Weigh In.

Getting fresh has never been more important
Sep 3, 2014 9:00 am
Photos: Laurel Golio

Last month, we invited a select group of chefs and purveyors to stop by the Food Republic test kitchen and chat about "farm to table" the label, the lifestyle. The term gets tossed around quite a bit these days. What does it mean in 2014? And how does it work on the local level? We learned a lot about where our food comes from, some of it only a short subway ride away.

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