roundups

So, NOW You Are Really Excited About The World Cup. Here's How To Eat Well.

Tournament recap and recipes, right this way
Jun 17, 2014 4:00 pm

If there’s one thing that just might excite us more than the matches of the World Cup, it’s the incredible array of local cuisine available in the host country. From feijoada to coxinha, Brazilian food has never been more popular on a global stage. In honor of the opening week of the tournament, we’ve rounded up our World Cup coverage, as well as some of our favorite Brazilian recipes.

New Recipes This Week: Frito Pie, Teriyaki Tofu, Romanesco Salad

Cook your way through our newest recipe additions
Jun 13, 2014 3:00 pm

By this point, you should have your grilling game in top form, so this week we focused on fresh, delicious sides to flank your flank steak. We made tangy preserved lemon-infused Israeli couscous straight from David Lebovitz's Paris kitchen, a healthy, vibrant romanesco salad that's as attractive as it is tasty and a grilled baby bok choy that's not much more effort than tossing it on the grill (with your flank steak). Enjoy this week's new recipes!

Competitive Eating Season Is Upon Us! 10 Stories To Get You As Excited As We Are.

A sport or not a sport? That is the question.
Jun 11, 2014 4:00 pm

Love it, hate it or simply tolerate it, though, competitive eating is bigger than ever. Here are 10 stories to get you psyched to watch grown men stuff themselves full of soggy tube steaks.

New Recipes This Week: Grilled Asian Greens, Drizzle Cake, Blackened Okra

Cook your way through our newest recipe additions
Jun 6, 2014 3:30 pm

Now that the warm weather is in full-swing and our grilling game is as sharp as our santoku knives, the name of the game is grillouts. Start with a light faux-fried coconut shrimp salad and some fire-blistered sweet peppers, then move on to an authentic, perfectly in-season pasta dish from Liguria. Having trouble choosing between lemon-spiked blueberry drizzle cake and sweet honey-roasted peaches? Have both and enjoy this week's new recipes.

20 Gluten-Free Recipes To Lighten Up Your Spring

Diverse, delicious, delightfully simple meal ideas
Jun 6, 2014 2:30 pm

Gluten-free cooking can be incredibly diverse, delicious and easy to throw together, not to mention an easy way to lighten up your diet. Keep an open mind in the kitchen and you'll be surprised how many great meals you can make without wheat. Consider substituting pasta with nutritious grains like quinoa and buckwheat. The dessert repertoire does not have to suffer either – keep it cool and fresh with seasonal fruit and popsicles and you won't miss a thing. 

New Recipes This Week: Grilled Pickles, Lamb Ribs, Country Pâté, Kale Salad

Cook your way through our newest recipe additions
May 30, 2014 3:30 pm

Hurray for meat! With a side of kale, of course. We're not savages. This week we tossed beef and lamb on the grill, along with — surprise! — cucumbers for pickling! The quick hit of smoke infuses the cukes and the heat opens up their pores for a thorough brining experience. It's pretty genius. We also didn't grill tuna at all, not even a little, cause then it couldn't become championship-winning Hawaiian poke. Enjoy this week's new recipes!

Drink Better: Shake Up 7 Crowd-Pleasing Cocktails Of The Week

Polish up your bar set for a "day off" happy hour
May 26, 2014 12:00 pm

Let's all celebrate our day off with a great cocktail. From our inception — nay, from the dawn of man we have loved a great cocktail on a day off. These 7 are no exception, all tested by the faithful imbibers of the Food Republic family, straight from our hearts to your frosty chilled coupe. Or regular glass, you really don't have to be fancy. 

New Recipes This Week: Ribeyes, Grilled Oysters, Seattle Hot Dogs

Cook your way through our newest recipe additions
May 23, 2014 3:00 pm

We grilled EVERYTHING this week: eggplant steaks, ribeye steaks, oysters, scallops, jerk fish, pork loin, everything. So if you were wondering whether we're taking this Grilling Month thing seriously, you can rest assured that we've left no stone ungrilled. And we made potato salad. Enjoy this week's new recipes!

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