Illustrated Guide: How To Make A Traditional Roast Chicken

Roast chicken, simply illustrated
Mar 12, 2014 12:00 pm

Traditional roast chicken is not only the ultimate comfort food, but also much less intimidating than it may appear. This illustrated guide by designer Nadia Gohar breaks down the steps in an attractive way. Serve roast chicken for a low-key Sunday supper or for guests at your next dinner party. Then make awesome curried chicken salad with the leftovers, and everyone will be happy.

Illustrated Guide: How To Make A Ricotta Crostini, Plus 5 Essential Toppings

How to make ricotta crostini, illustrated
Mar 3, 2014 11:00 am

Follow the painted instructions, then add one of the suggested twists to further enhance your ricotta crostini. We do not know any (sane) person that would turn down butter caramelized leek, radish and sea salt, strawberries and balsamic vinegar, honey, thyme and sea salt, or peach and proscuitto nestled in smooth ricotta over crunchy ciabatta. 

Illustrated Guide: Hummus Recipe + 4 Flavors

How to make hummus, illustrated
Feb 19, 2014 2:00 pm

Follow the painted instructions, then add one of the suggested twists to further enhance your homemade hummus. And hey, if your fridge is looking boring, print these attractive guides and tape them on the door for an instant kitchen décor upgrade/reminder of how to make a great snack.

Our 5 Most Complicated Cocktail Recipes

Scouring the liquor store for obscurity can be fun
Aug 16, 2013 1:00 pm

Scouring the liquor store for a crucial bottle of Illegal Joven mescal or Leopold Brothers Fernet to complete a recipe can be extremely rewarding, and also turn you onto a bottle that you may prize for years.

Grilled Vegetable Salad With Brown Butter Vinaigrette Recipe

A brand-new reason to throw veggies on the grill
Aug 6, 2013 4:00 pm

We recently sat down with Food & Wine Best New Chefs Andy Ticer and Michael Hudman of Memphis' Andrew Michael Italian Kitchen to talk about their cookbook, Collards & Carbonara. They loaned us a sneak peek at one of their perfect end-of-summer salads with a dressing you'll make over and over again.

Poached Duck Breast Recipe

An easy trick to prepare duck properly
Apr 16, 2012 1:01 pm

This is a rather unorthodox way cooking duck breast, but chef Seamus Mullen has discovered that it’s the best way.

Fewer Ingredients, Same Great Flavor

Our vegan columnist says think simplicity and spice
Sep 21, 2011 4:01 pm

This Friday is the official first day of fall. As I think back over the summer and the lessons I learned this year, one stands out. While participating in a cooking reality show, I was told by the host that my food was “powerfully seasoned.” I took this as a compliment and smiled. I was then eliminated from the show (womp-womp).


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