lunch

Go Greens! Kale Chicken Caesar Salad Recipe

Update a savory classic with crisp, leafy kale
Jul 24, 2014 12:00 pm
kale chicken caesar salad recipe

If you want to talk about entertaining with minimal effort and maximum effect, Paul Lowe is your guy. The food stylist-turned-blogger has fans of his online magazine, Sweet Paul, all over the world. Channel his simple, elegant style through simple crafts and recipes and make your next party a memorable one. You'll never suffer through a limp, boring chicken Caesar salad again. 

Chilled Lobster Salad With Lemon Thyme Madeleine Recipe

Welcome to summer's most beautiful salad!
Jul 22, 2014 12:00 pm
Photo: Kevin Carpenter Maher

Don't hit Baltimore's fast-growing fine dining scene without Baltimore Chef's Table, the definitive guide to the restaurant dishes you need to experience by two of Baltimore's most dedicated food enthusiasts. This sweet and savory lobster salad comes from Executive Chef Tom Devine at Linwood's in Owing Mills, Maryland. 

The Ultimate Raw Tomato Soup Recipe

A simple, delicate soup starring fresh tomatoes
Jul 7, 2014 12:00 pm
Photo: Jonathan Lovekin

Food writer and cookbook author Belinda Harley is an authority when it comes to the food of the Ionian Islands, located off Greece's eastern coast. Her new book, Roast Lamb In The Olive Groves, is a contender for our favorite cookbook of the year with stunning photography of fresh Greek dishes we'll definitely be adding to our repertoire. Why ever cook your tomato soup when you can eat it raw?

Buffalo Wings Lite: Spicy Chicken Burger Recipe

De-grease your wing game with a Buffalo burger
Jul 1, 2014 12:00 pm

While we're not exactly taking bikini season very seriously, there does come a point where it's time to lighten up. Thankfully, cookbook author Marlene Koch has you covered with Eat What You Love Everyday, a hack-tastic cookbook full of ways to slash the fat. Instead of dredged, fried wings dripping in butter sauce (mmmm), spring for homemade Buffalo chicken burgers.

A Kabobble Is Not Lunch On A Stick. I Know Lunch On A Stick.

Don't let Lunchables introduce your kids to skewers
Apr 9, 2014 11:30 am

Happy WTF Wednesday, folks! I saw these odd things at an unnamed local supermarket (coughASSOCIATEDahem) and when I tried to take a photo my phone exploded, so I'm using a stock image. Meet Kabobbles, your child's first foray into the strange, exotic world of food on a skewer. Or not.

Getting Back To My Toast Point: Your Soup Needs A Sidekick

Smear toast, serve with anything. That is my point.
Apr 7, 2014 11:30 am

Toast points are dated and refer to a Mad Men-esque era of tartare and full caviar setups where for some reason toast was cut into crustless triangles or rectangles. Adding the word "point" after "toast" is like specifying that it's toast for bougie reasons. As a result, it's been colloquially shortened to "toasts" and stuff is put on them for you. I enjoy this concept more. Here's how to use them in everyday life. 

On A "Super-Deep" Old Saying With Regards To Tomatoes

Only 80 or so days til tomato season. Patience.
Apr 3, 2014 11:30 am

Last night, a friend told me something his grandfather used to say, a borrowed lyric from a song by country music singer Guy Clark. "There are only two things that money can’t buy/And that’s true love and homegrown tomatoes." 80 or so days to go. We can do this, and here's how we can cope in the meantime.

Vinaigrette: Not Just A Salad Dressing

It's the social butterfly of the condiment world
Apr 2, 2014 11:30 am

Vinaigrette is not that goopy syrupy-sweet yet tongue-curlingly acidic sludge distributed over the spring mix on one side of your plate. That is fakeass salad dressing. Vinaigrette is not there to make your spring mix palatable. It's the fairy godmother of the condiment world. It can grant whatever acidic wish any dish desires. And now, a bunch of ways to address the matter at hand.

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