vinegar

Turkish-Style Poached Eggs Recipe

Add some culture to simple poached eggs
Nov 15, 2014 10:00 am
Photo: William Brinson

If you thought a book about pickled and fermented stuff would be all Greek yogurt and kombucha, you might be right. But if you pick up Cultured Foods For Your Kitchen by culinary specialist and cookbook author Leda Schientaub, you'll be presently surprised by meaty soups, hearty pastas and delicious fried stuff...all enhanced by the cultured ingredients in your pantry and fridge (or the ones you make yourself). Ready for brunch like they do it in Turkey? 

DIY

Go Apple Picking, Then Make This Apple Scrap Vinegar

Keep those peels and cores and ferment away!
Oct 3, 2014 11:00 am

DIY canning, pickling and fermenting is easy with food preservation and foraging expert Leda Meredith's latest book, Preserving Everything. Whether you're looking to store the last of your garden vegetables for the winter or simply craving a hearty stick of pork jerky, Meredith's techniques are time-tested and simple enough for the home cook to master. It's apple season! Use leftover scraps to brew your own vinegar — it's one of the most useful ingredients in the kitchen. 

Grilled Sweet & Spicy Pickles Recipe

Grill those garden cukes, toss em in a pickling jar
May 29, 2014 11:00 am

World champion pitmaster Chris Lilly makes us wish we lived in Alabama, where he heads the grill at Decatur's Big Bob Gibson's Bar-B-Cue. His new book, Fire and Smoke: A Pitmaster's Secrets is full of the knowledge you'll need to finish first in this season-long grilling contest. Yup, it's a contest. Win it with something really innovative, like these grilled sweet and spicy pickles.

Smoky Kale Salad With Toasted Almonds And Egg Recipe

Kick up your kale salad with hearty add-ins
May 28, 2014 11:00 am

Calling the world's healthiest vegetables! Oh here they are, in author Laura B. Russell's new cookbook, Brassicas: Cooking The World's Healthiest Vegetables. Fans of broccoli, cauliflowers, Brussels sprouts, and yes, of course our darling kale should be very excited. First up, a hearty kale salad that will leave you entirely satisfied. Guaranteed.

 

Chilled Asparagus Salad Recipe

Seasonal asparagus with a sweet sherry vinaigrette
Apr 14, 2014 11:00 am
Photo: Quentin Bacon

Whether you're vegetarian, eating light or observing Meatless Monday, a recipe by Peter Berley is guaranteed to satisfy. We've borrowed a few recipes from his award-winning cookbook, The Flexitarian Table, so you have every reason to expand your healthy cooking repertoire. Try this seasonal asparagus preparation as a simple salad or side.

Our 15 Sourest, Pickled and Fermentastic Stories

C'mon, pucker up to this tongue-curling food trend
Jun 21, 2013 12:01 pm

We were inspired by a slew of stories dedicated to all things tart, fermented, pickled and otherwise made nice and sour (particularly this one from Slate — we're salivating). As it happens, we also have a ton of coverage on yogurt, pickles, kombucha, kimchi, kraut, vinegar and more, and as a result, we're currently discussing who will be pickling what this weekend.

DIY

3 Culinary Projects To Start This Weekend

Porky mescal, homemade shrubs and marinated shrooms
Mar 2, 2013 3:02 pm

We've got a few projects on deck to keep you occupied this weekend: two beverage-oriented endeavors, plus a fantastic little bar snackeroo to go with them. Now we assume if you have nothing to do today, it's only because your ribs are confit-ing. Have a shrub-spiked cocktail while you wait. 

Cocktail Class: How To Make Your Own Shrubs At Home

Sub for cordials, bitters or lime in cocktails
Feb 26, 2013 3:02 pm

Prohibition is passé. For an inspired cocktail, turn to the Colonial era for a sophisticated, fruit-flavored elixir. The cocktails of the moment are made with shrubs — fruit-flavored vinegars that add a refreshingly tart dimension with every sip. Read on for a brief history of shrubs and three new twists on the classic recipe.

ADVERTISEMENT

Follow Food Republic

You will not miss the meat in this flavorful spin
The Andean city is fast becoming a food destination
The orange veggie is more complex than you thought
Vietnamese noodle soup, it’s what’s for breakfast
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
Fruity ales, hearty stouts to drink on Thursday
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.