April Bloomfield’s Pot-Roasted Artichoke Recipe Means Springtime!

Baby chokes, white wine, capers and garlic. Mmm.
Apr 16, 2015 12:00 pm
april bloomfield artichoke recipe

Hungry for something new? Look no further than a cookbook by renowned chef April Bloomfield of NYC’s Spotted Pig and the Breslin. Her latest book, A Girl and Her Greens, hits the shelves April 21st and highlights simple, flavorful vegetarian cuisine. Get in season with delicious spring artichokes — this recipe will jump-start your spring cooking repertoire.

20 Recipes To Get You Eating Outside

The season is basically now
Apr 15, 2015 3:00 pm

As soon as the sun starts struggling to break through the late-winter clouds, we start dreaming of moving our meals outside — grilling in the backyard or in some cases on the fire escape. Here, we’ve pulled together some of our favorite recipes to get the outdoor eating season started. So roll out the grill, dust off the picnic basket and take it outside!

16 Recipes With Everything To Do With Pea Greens, Ramps And Radishes

Spring has sprung. Now cook with it!
Apr 10, 2015 12:00 pm

You know those friends of yours who so intensely look forward to the arrival of spring foods at the local farmers’ market that they fiendishly check social media daily to spot the first mention of ramps or pea shoots of the year? Those guys are onto something. Spring brings us some of the most delightful vegetables — the youngest green growth of the year. Here are some of our favorite recipes that use it all to the fullest. 

Asparagus Frico Recipe

Crunchy cheese meets prime seasonal asparagus
Apr 2, 2015 2:00 pm
crunchy parmesan asparagus recipe
Photo: Evan Sung, stylist: Kaitlyn DuRoss

When it comes to the crisp factor, few things match up to a well-made frico. Little more than grated cheese piled onto a baking sheet and heated into a lacy, crunchy round, it’s an Italian-restaurant staple that does double duty as a cracker when needed. This version integrates the freshness of young spring asparagus.

It’s Time For A Spring Onion Pizza Recipe!

Break out the alliums and the pizza stone, folks
Apr 2, 2015 12:00 pm
spring onion pizza recipe

Root to Leaf is one of our favorite vegetarian cookbooks of the year. If you’re a fan of celebrated chefs who use every bit of their raw materials, please welcome to your kitchen James Beard-nominated chef Steven Satterfield. His award-winning Atlanta restaurant, Miller Union, serves simple, upscale, imaginative vegetable dishes that you can easily re-create at home, like this stunning spring onion pizza. 

30 Recipes To Get You Excited About Spring

Get fresh and green in the kitchen all season
Mar 23, 2015 11:00 am

I saw pea shoots at the farmers’ market over the weekend and heard someone on the subway mention soft-shell crabs. Despite the almost-humorous snowstorm hitting parts of the country on the first day of spring, right now is the time to go green — very, very green. All your favorite shoots are back: ramps, fiddleheads, baby spinach, creamy white and pencil-thin asparagus, along with artichokes, peas, favas and more seasonal delights you haven’t seen on menus in a while. Flip through a healthy selection of our favorite spring recipes while you enjoy the thaw.

Go To Norway For The Skrei!

Now in season, it's the best cod in the world
Feb 13, 2015 3:30 pm

Everyone knows tomatoes are in season in the summer and citrus in the winter, but what about fish? Known as skrei in Norway, the seasonal cod migrating to spawn in the Northern central coastal waters are exceptionally muscular from the long journey from the Barents Sea. Skrei is a 100 percent sustainable food source, in addition to being healthy and delicious, and it's heading to a fish market near you. Did we mention it's really, really good? 

Take Root's Elise Kornack Challenges Convention, And Herself, At Every Turn

One of NYC's youngest, most artful chefs speaks out
Feb 5, 2015 10:00 am

At 28, Elise Kornack has done the unthinkable, creating a small restaurant that affords her time off to be with family and friends while still being important enough to win her restaurant, Take Root, fame and even a Michelin star. Here, the outspoken young chef talks about her unusual career track and why she left Manhattan's hottest kitchens to go it alone on a quiet Brooklyn street.


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