new york

Video: Watch Prominent Pitmasters Discuss New York City's Barbecue Boom

How NYC shed its BBQ 'inferiority complex'
Jul 25, 2014 9:00 am

Organizer Mark Maynard-Parisi calls it the "mother yeast" of New York City's burgeoning barbecue community. We're talking, of course, about the annual Big Apple BBQ Block Party, first organized back in 2002 and now attracting some 150,000 people each year to Manhattan's Madison Square Park. Back in June, Food Republic was on the scene, interviewing pitmasters from near and far about the impact of the yearly festival and the roots of the city's barbecue boom in general. See how it all went down right here.

DIY

So You Want To Raise Backyard Chickens? First, Read This Cautionary Tale.

Easy access to eggs not all it's cracked up to be
Jul 22, 2014 2:00 pm

Imagine: fresh eggs daily. Sounds great, right? And, it is! At least until your fine feathered friends get too old to lay them. Then what? It seems that many owners are "too chicken" to slaughter their backyard pets. So, some towns now find the abandoned critters wandering the streets, or dumped onto local farms in the middle of the night. Here are some better suggestions.

The Cold One: We Pick The Best Brews for Your Stanley Cup Enjoyment

This series is gonna be a real brewser
Jun 5, 2014 2:00 pm

Although though I’m bitter about the first game, I have every reason to believe this series will be an epic ending to what has already been one of the most amazing playoffs in recent memory. Of course, if you have the agita of a true Rangers or Kings fan, you’ll want to have a drink while watching the rest of the series, so I picked out the best of both coasts. Enjoy a cold one no matter who you’re rooting for.

FR Investigates: Will The 'Skate Chop' Be The Hot Dish For Summer 2014?

Chef David Burke on his latest rib-eye of the sea
May 29, 2014 10:00 am

Skate, of course, is a former throw-away fish that modern chefs have promoted to an almost-everyday entrée, albeit usually in fillet form, sliced from either the top or bottom of the sea creature’s wing. Skate chop? Well, that’s a bit more unusual. Chef David Burke explains.

Hot Dog! New York-Style Sautéed Onions Recipe

Street cart-worthy NYC hot dogs right at home
May 23, 2014 12:00 pm
Photo: Russell van Kraayenburg

Give your tubesteak a little flair...or a ton, with food writer Russell van Kraayenburg's ultimate hot dog book, Haute Dogs. Wherever you hail from, there's a hot dog that speaks to you. Not literally, that would be terrible. But believe us, these franks have some serious soul. We never met a New York dog we didn't like.

FR Investigates: What's Up With This $6 Million Coal-Fired Pizza Oven?

Grimaldi's lawsuit spotlights a hot topic in pizza
May 15, 2014 8:30 am
Photo: Creative Commons

Grimaldi’s, the famed Brooklyn pizzeria and tourist magnet, built its reputation on whole pies baked in an old coal-brick oven — a distinctive style of cooking that the restaurant proudly advertises in its signage and online. That same oven is now the subject of a legal fight between the current owner and former landlord of the illustrious pizza joint.

There's A Ramps Festival Going Down In New York. Of Course There Is.

Popular spring veggie gets its own day in Hudson
Apr 15, 2014 4:00 pm

Promising “pungent and therapeutic pleasure,” the fourth annual Ramp Fest will take place on Saturday, May 3 in Hudson, New York. No fewer than 20 chefs will be on hand to create a variety of original dishes… all starring everyone’s favorite OMG spring veggie. All the info you'll need to ramp it up, after the jump.

Bourbon Sure Don't Have To Come From Kentucky. Here Are 7 Out Of State Bottles.

Brown stuff from Utah, Colorado and New York? Yes.
Mar 6, 2014 2:01 pm

It’s the brownest of the brown liquors. Sweet, stiff bourbon. Ask any proud Kentuckian and they’ll tell you the real stuff must come from the heart of the Bluegrass State. And, indeed, Kentucky makes more than 95% of the country’s bourbon. But legally, bourbon doesn’t have to hail from Kentucky. To be called bourbon, a spirit must be made in America, from at least 51% corn and be aged in new, charred oak barrels. A growing number of small distilleries around the country are taking a stab at crafting the spirit.

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