Video: How To Freeze Your Leftover Summer Tomatoes Before It's Too Late

Save a taste of summer for the colder months ahead
Sep 8, 2014 1:00 pm

With peak tomato season winding down — and Food Republic's first annual Tomato Week just a juicy memory now's a good time to think about setting aside some still-ripe specimens for the otherwise mealy months ahead. This video offers some good advice for freezing what's left of your late-summer bounty.

The Secret Ingredient In This Pasta Dough Is Yogurt

You can use yogurt in pasta dough. Believe.
Aug 27, 2014 12:00 pm
yogurt pasta dough
Photo: Branden Byers

Sometimes the secrets of fermentation surpass our knowledge capacity. The process that yields pickles, kimchi, yogurt, wine and other tart, flavorful and especially healthy ingredients can be used to enhance almost anything you cook. Blogger, podcast host and all-around fermentation master Branden Byers' new cookbook, The Everyday Fermentation Handbook, is a fount of knowledge. Ever think you could enhance pasta dough with yogurt? Prepare to be amazed. 


DIY: Macarons (Almost) Too Beautiful To Eat

An iconic French pastry gets an artistic makeover
Aug 15, 2014 9:00 am

You don't need an excuse to go out and buy a box of macarons, but just in case you you can customize them! Houston-based blogger Ashley Rose came up with a cool DIY tutorial on how to decorate macarons to look like fruit. Here's what you'll need. Get ready to play with your food. 

Master Your 'Cone At Home' Game, Win At Ice Cream

Here's how to get the most of your ice cream maker
Aug 13, 2014 1:00 pm

Tyler's the creative director of Salt & Straw, Portland's favorite artisanal ice cream shop (and soon to be in LA, too), which means he's the guy creating awesome flavors based on local ingredients like goat cheese/marionberry/habanero, bone marrow/ smoked cherry, and a whole lineup of wacky Thanksgiving flavors. I hopped on the phone with young Tyler (dude's only 26) and got the low-down on becoming an at-home pint champion.

D.I.Y. White Russian: How to Make Homemade Kahlua

Prepare for some sweet mixology bragging rights
Jun 24, 2014 1:00 pm
how to make homemade kahlua
Photo: Lauren Rothman

In college, I did, in the context that most younger imbibers likely first experience a White Russian: watching The Big Lebowski and playing the never-a-good-idea game of drinking and smoking along with The Dude. Now, I mix up homemade coffee- and vanilla-infused vodka — i.e., Kahlua — for use in the occasional (much-improved) White Russian. The super-simple method, after the jump. 

Roasted Peaches With Basil And Yogurt Recipe

Flavors of summer paired in an elegant dessert
May 31, 2014 10:00 am
Photo: Jennifer McGruther

Jennifer McGruther's The Nourished Kitchen not only teaches how to prepare wholesome, nourishing foods, but also encourages a mindful approach cooking and a celebration of old-world culinary traditions. But don't think that means these highly nutritious recipes are for dieters: roasted peaches with basil and yogurt are a naturally satisfying dessert.


Whisks, Funnels, Pasta Cutters: 3D Printing Enters The Kitchen

Is this the fast-approaching future of DIY?
May 8, 2014 11:00 am

We're not really buying into the whole idea of 3D-printed meals replacing the need to cook or enjoy a "man-made" dish at your favorite restaurant, but there is one way that this futuristic innovation could your kitchen game: by allowing you to produce (and even customize) your own cooking tools and utensils.

Cheese Upgrade: Try This Marinated Feta Recipe

Tangy feta preserved in herb-infused olive oil
Apr 30, 2014 12:00 pm
marinated feta recipe
Photo: Charlotte Lasceve

You're always going to need to know the basics, so you might as well master them. That's why we picked up From Scratch, a book of classic recipes for preserves, pickles, spreads, charcuterie and more by French cookbook authors Laurence and Gilles Laurendon. Preserving tangy feta cheese in olive oil enhances its flavor and makes it even more delicious crumbled in a salad or spread on bread.


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