Blue Cheese-Stuffed Burger Recipe With A Crucial Secret: Zin-Onion Marmalade

Michael Chiarello slides us his burger recipe
May 9, 2013 12:01 pm
Photo: Frankie Frankeny

Michael Chiarello is the chef/owner of NYC's Bottega, a renowned cookbook author and, yes, you definitely saw him on Top Chef Masters. He's also a Food Republic Grilling God and an all-around awesome guy. So naturally, his latest cookbook, Live Fire, is an instant hit. Heat up that grill nice and hot, it's wine and cheese (burger) time.

Caramelized Onion Butter Recipe

Try this savory-sweet finishing butter on any dish
May 6, 2013 4:31 pm

Just when you thought butter couldn't get any better, a cookbook teaches us the very important lesson that yes, it can. Lucy Vaserfirer's Flavored Butters is a collection of ways to trick out your butter so that it serves every possible culinary need. Cause why use anything else when butter's around? First up, everyone's favorite thing, ever: caramelized onions. 

The Ultimate Onion Tart Recipe

French comfort food starring caramelized onions
Mar 19, 2013 12:10 pm
Photo: milkandhoney2012 on Flickr

This recipe that we learned in Normandy always ends up being a huge hit. The entire thing takes an hour from start to finish and your guests will be impressed.  Think of onion tart like onion soup, but with a crust. Or quiche, but better. Life just got a little sweeter. 

Why Do My Hands Smell Like Onions?

And how can I make them smell like hands again?
Jan 8, 2013 2:31 pm

You chopped a pile of onions for dinner, and hours after you've enjoyed the meal and left a mountain of dishes in the sink, your hands smell awful. It's like you have onion juice running through your veins instead of blood, and it's not sexy. How did this happen, and how can you get your life back on track? The secret is at the bottom of the mountain of dishes in your sink.

Pork Cutlets With Pickled Pearl Onions And Pancetta Recipe

Everyone loves a great piece of pork
Nov 26, 2012 4:01 pm
Photo: Christopher Hirsheimer and Melissa Hamilton

We first had pork cooked this way at Alice Waters’ house. The cutlets were sliced thick from a pork loin, given them a flattening pound, a sprinkle of salt and pepper, and quickly seared in a hot skillet. Pork used to be much more marbled, but now that it is “the other white meat,” this lean cut needs to be cooked more like a chicken breast.

Red Wine Sloppy Joe Sliders Recipe

Add a little class to this old summer camp favorite
Sep 14, 2012 1:01 pm
sloppy joe sliders
Photo: Gabi Porter

The ingredient list for these sloppy joe sliders may look a little lengthy, but every seasoning you add to the mix infuses the meat with an huge flavor that fits surprisingly well in a mini-bun. Prepare to take down quite a few of these.  

How To Caramelize Onions

Because a caramelized onion is a happy onion
Mar 30, 2012 2:01 pm
caramelized onion
Photo: Mark Shaw

You never know how much time goes into the sweet, sticky shreds atop your perfect patty melt or tarte flambée until you caramelize an onion for the first time. You also never know how little effort goes in until you learn this simple but very important technique.

Chili Dogs Will Warm You Up

Winter loves a chili dog, and so do we.
Dec 16, 2011 12:31 pm
chili dog

Sometimes when pork and beef put aside their differences, the result can be so beautiful to behold it will change your whole outlook on lunch. Am I tired of sausage, reporting on it from Germany all of last week for two outlets and having spent most of yesterday putting together a sausage gallery you should look out for later this afternoon? Clearly I am not.


Follow Food Republic

Check out our Ultimate Hot Dog Style Guide
The Eternal City is eternally hungry
Dining in Space City is out of this world
Vietnamese noodle soup, it’s what’s for breakfast
Ceramic wall planters help brighten a small space
A Mexican twist with mezcal and hibiscus petals
From low-cost to the Cadillac model
A stylish rooftop arrives in Dupont Circle
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.