how-tos

How To Make Your Own Sauerkraut

Homemade kraut with just three magic ingredients
May 26, 2015 1:00 pm
how to make your own sauerkraut
Photo: Gabi Porter

All you need to make sauerkraut is cabbage, salt and time. Homemade sauerkraut is super tangy and surprisingly crunchy — it barely resembles the limp, vinegar-based supermarket kraut that most of us grew up with. Here's how to do it.

Here’s A Video Of How To Roast And Peel Poblano Peppers

You’re going to need peppers and an open flame
Apr 22, 2015 11:00 am

This kitchen technique is both simple and fun. You’re going to scorch some peppers till they’re really charred and blistered and blackened, then slide the skins off to reveal the delicious, smoky, tender flesh beneath. It’s time to learn how to roast poblanos on the stove. Any stem flare-ups can be extinguished with a little dexterous tong action, as you’ll see in the video. You’re safe. Everything’s safe. Especially dinner. 

 

Learn This Now: How to Cook Soft-Shell Crabs

A husband and wife tackle seasonal cooking lessons
Apr 21, 2015 3:00 pm

The following is an account of a woman teaching her man to cook soft-shell crabs. A bold move. Below that, the steps to give it a try yourself. But wait, there’s more! There’s also a recipe for crispy Maryland soft-shell crabs, courtesy of Food Republic and the most awesome chef Laurent Tourondel.

Ferment At Home: How To Make Fruit Wine

A little history gives way to a LOT of fruit hooch
Sep 4, 2014 2:00 pm

For years, cider was the gluten-free option — one bartender pitched it to my girlfriend as "like beer, for girls." Dizzyingly sweet, teeth-numbingly chilled, and about as nuanced as club soda, most mass-made ciders, perries, and fruit wines are "artificial compassings." True, there's a new crop of craft ciders out there, and a few brewers and mead makers use all-natural local fruit. The beauty of fruit-based booze, though, is how easy it is to make yourself.

How To Blanch Herbs For Syrups In Cocktails

A simple four-step guide to blanching fresh herbs
Jul 3, 2014 3:00 pm

Jeffrey Morgenthaler is an award-winning bartender and current bar manager at Portland's Clyde Common. His writing and recipes have appeared in publications including The New York Times, The Wall Street Journal and Wine Enthusiast. An excerpt about blanching herbs from his recently released first book, after the jump.

Here's Everything You Need To Know About Simple Syrup

Taking a close look at a common cocktail ingredient
Jul 1, 2014 2:01 pm

Jeffrey Morgenthaler is an award-winning bartender and current bar manager at Portland's Clyde Common. His writing and recipes have appeared in publications including The New York Times, The Wall Street Journal and Wine Enthusiast. Here, he tells us all about the importance of simple syrup.

Infographic: How To Eat A Lobster

Summer is here! Brush up on your lobster skills.
Jun 6, 2014 3:00 pm

Nothing quite rings in the summer months like a buttery lobster roll, eaten dockside and washed down with a summer ale. For the more adventurous eater, that roll can be substitued with a whole lobster, taken apart methodically and sucked down limb-by-limb. Not quite an expert in this field? Our friends at New York's North River Lobster Company have got you covered with this step-by-step guide to eating lobster.

How A Pro Baker Makes Soft German Pretzels, Presented As 3 Animated Gifs

Runner & Stone's Peter Endriss shows us the moves
May 6, 2014 10:00 am

Dinner at Brooklyn bakery-restaurant Runner & Stone means sitting down to a farm-inspired feast from executive chef Chris Pizzulli. But there is another reason to hightail it to Brooklyn: the glorious breads made by Pizzulli’s business partner, civil engineer-turned-Per Se alum, Peter Endriss. Soft, salty-sweet pretzels, tawny-hued and glazed, are among the treasures he crafts — we caught up with Endriss to find out how he makes them. Read on and scroll down to check out the pretzel .gifs!

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