How Do You Make A Hard-Boiled Egg That's Still Runny Inside?

An impressive 7-minute egg technique to master
Jan 27, 2014 3:00 pm

There it is, floating like a little treasure in your perfect bowl of ramen, a soft, savory medium-boiled egg. You can (and should) recreate restaurant-quality ramen at home, which means learning how to make a hard-boiled egg that's still runny insideIt's the ultimate garnish if you want to impress your Instagram followers and dining companions alike. 

What Are Microgreens?

All about the fancy sprouts garnishing your plate
May 28, 2013 1:31 pm

Food enthusiasts like us see microgreens meticulously tweezed on elaborate platings like magic little sprouts popping out of something amazing. Sadly, this is not where microgreens come from. If you can imagine, they come from gardens. And they're just what they claim to be.

3 New Ways to Liven Up That Boring Soup

Don't fall into a rut just cause it's soup season
Nov 14, 2012 12:31 pm

Yesterday was my first soup-based lunch since the temperature dropped. It was lame. The weather and the soup experience as a whole, just depressing. There is nothing about an obligatory hunk of bread that makes the soup better. There is nothing admirable about disguising flavorless sustenance with so much heavy cream I had heart palpitations while I was penning this year's Thanksgiving macaroni and cheese recipe. Let's address this. 

Great Mysteries Of The Martini, Solved

Gin vs. vodka. Dry vs. wet. Where to drink them!
Apr 25, 2012 3:01 pm

The martini is a very personal drink that, despite its simplicity, can be ordered in a variety of ways. Every American I stand behind in Starbucks knows exactly what elaborate custom coffee drink he wants, and how he wants it. So if you think of ordering a martini the same way you would order your coffee, you’ll be in good shape.

What The Hell Is A Gastrique?

Sauce is the true definition of "dress to impress"
Feb 27, 2012 2:01 pm
how to make a gastrique

The best thing about learning how to make a gastrique is that it's extremely easy for the clueless chef to do. It makes a simple dish look like it just came across the kitchen line of a four-star restaurant. Easy to pull off and automatically classy, this basic sauce is the true definition of "dress to impress."

Video: How to Hard-Boil Quail Eggs

A cool kitchen trick from Chef Larry Reutens
Feb 16, 2012 4:31 pm

We're so crazy about the spicy rock shrimp and grits at NYC's East Village Singaporean spot du jour, Masak, that we borrowed the recipe to share with you. But Food Republic, you ask, what about the quail egg garnish?

The Versailles Cocktail

A flaming display of cocktail pyrotechnics
Jan 27, 2012 3:01 pm
flaming orange peel
Photo: Brian Quinn

After visiting Momofuku's new cocktail bar, Booker & Dax, I was reminded of the importance of a good show, as well as a good drink. One of the feats their bartenders perform is to stick a 1500-degree "red hot poker" into a mixing glass (filled with booze and a little extra sugar and water), which immediately sends flames shooting a foot out of the glass.

Mixing It Up: Bibimbap

Bibimbap: A taste of Korea, all in one bowl
Aug 9, 2011 11:31 am
Photo: aemosion on Flickr

It's been about a decade since I discovered the genius meal that is bibimbap, a medley of vegetables and meat artfully arranged over rice with a raw or fried egg on top, garnished with hot chili paste. Having enjoyed and cooked countless variations since, I can't help but wonder why there's no real equivalent outside of Korea. Most Japanese...


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