Vegan Much? Try This Kelp Noodle Pad Thai Recipe!

Raw, vegan noodles straight out of Brooklyn
May 20, 2015 3:00 pm
kelp noodle pad thai recipe

Greenpoint Fish & Lobster Co. executive chef/owner Adam Geringer-Dunn came back from a recent trip to Thailand with noodles squarely on his mind. Pad thai, to be specific, but not like any pad thai you've ever had. Instead, he created a raw, vegan, gluten-free spin you can jazz up to your liking. Add tofu, chicken, seafood or keep it raw and vegan — it's your bowl! 

Cauliflower Steaks With Tea Umami Sauce Recipe

Slice into vegetarian food at its very heartiest
May 18, 2015 12:00 pm
cauliflower steaks with tea umami sauce

Food writer and blogger Annelies Zijderveld enjoys a strong cup of tea and a cookbook. No, really, her new cookbook, Steeped, is filled with tea-infused recipes. When was the last time you brewed a cuppa to enjoy with dinner? Break out the loose-leaf and enjoy an extra layer of complexity in this delicious recipe for cauliflower steak, inspired by New York’s legendary Blue Hill. 

The Only Mustard Sauce Recipe You’ll Ever Need

Summon all your dippables: This is huge news
May 13, 2015 3:00 pm
mustard dipping sauce recipe

If you’re having a party and you just put out a bowl of mustard, some people might think that was weird. But if you put out a big bowl of homemade mustard dipping sauce? Well, fewer eyebrows are raised. What is this good for? Anything you would eat with ketchup, ranch, BBQ sauce or honey mustard on, use this instead. Anything fried, raw vegetables, pretzels (as seen above), sausages, hot dogs, etc. The list is pretty long. 

Here’s a Super-Traditional Manicotti Recipe

Homemade crepes, fresh ricotta, perfetto!
May 13, 2015 11:00 am
manicotti recipe
Photo: Gabi Porter

No matter how much other food would ultimately follow, every holiday meal in my house growing up started with pasta. If we were lucky, it was lasagna made with fresh pasta or (even better!) my father’s famous manicotti, which were somehow both unbelievably light and yet incredibly decadent. There was something about them that always felt special and celebratory.

Manchego Thyme Mac And Cheese Recipe

Cheesy comfort food with fresh herbs
May 11, 2015 3:00 pm
manchego thyme mac and cheese

Food writer and author Nicki Pendleton Wood’s new cookbook is packed to bursting with recipes, tips and secrets from some of the best dinner hosts in the nation: Southerners. Wood interviewed more than 100 people from the American South who take great pride in their dinner parties. Definitely serve mac ’n’ cheese — it’s a famous crowd-pleaser — but jazz it up big time with sharp Spanish Manchego and fresh thyme.  

Onion, Mushroom And Sage Custard Tart Recipe

Sweet onions add savory dimension to egg custard
May 8, 2015 12:00 pm
onion mushroom custard tart recipe

Food stylist, author and TV chef Lisa Lemke is back with another excellent cookbook — this one focused on summer recipes and outdoor entertaining, two things we’ve been looking forward to for a while. No brunch is complete without an indulgent egg dish (we didn’t make that up, it’s just science), so slice into this savory, sage-infused custard tart and enjoy The Summer Table. 

Shiitake Mushroom Pizza With Roasted Garlic And Taleggio Recipe

Strong shrooms and stinky cheese make a great pizza
May 6, 2015 3:00 pm
shiitake pizza with taleggio recipe

The great thing about a pizza crust is it even looks like a blank slate! And that’s just what it is, which is why you should pick up a copy of culinary author Suzanne Lenzer’s new book, Truly Madly Pizza. Whether you’re going for a carnivore’s dream or lightening up with roasted vegetables and herbs, a devout mozzarella sprinkler or on the hunt for something more pungent, there’s a recipe in this book for you. 

Crunch Into This Falafel Crouton Salad Recipe

Here’s an idea: Ditch the pita entirely!
May 5, 2015 3:00 pm
falafel crouton recipe
Photo: Evan Sung, Stylist: Kaitlyn DuRoss

Sometimes I’m in the mood for the falafel but not the pita pocket that houses it. The bread can fill you up, limiting enjoyment of the crispy goodness within. This salad eliminates the pita and turns the falafel into “croutons” topped with a dressing of tahini and tangy bits of preserved lemon. Think of it as falafel without the baggage.


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