Our Inevitable Hurricane Post

Eat well just to spite Hurricane Irene
Aug 26, 2011 10:21 am
storm tide

You won't be able to walk down a street today without hearing all the hype about Hurricane Irene. New Food Republic contributing editor Matt Rodbard just reported that there's even a severe shortage of D batteries in Midtown Manhattan already. But as you East Coasters go about your hurricane preparedness, stockpiling water and whatnot, don't forgot that you gotta eat.

Grilled Halibut and Fennel Recipe

Mild-flavored halibut goes big on the grill
Aug 10, 2011 5:31 pm

This simple combo of grilled halibut and fennel brings clean but bold flavors to the dinner table. Fennel's licorice essence gets stronger after caramelizing on the grill, giving the halibut a notable pick-me-up. In less than 20 minutes, it will taste like you've been cooking all day.  

The 7/20: If you have ...

Honeydew Melon and Mint Soup Recipe

Chilled melon soup takes the edge off a hot summer
Jul 26, 2011 5:01 pm
photo: Laurel Fan on Flickr

Chilled soups are a delicious way to start of your meal, and they make for great appetizers when throwing a party. They're quick and easy to make, but remember a little goes a long way. This is not a hearty stew that you'd serve a heaping bowl full of. Think shot glasses for a passed hors d'oeuvres, or tasting size cups if you're serving as a starter. 

The 7/20:...

Simple Shrimp Salad Recipe

Forget the mayo and go for Greek yogurt instead
Jul 7, 2011 12:01 pm
Shrimp Salad with Greek Yogurt
Photo: fotoosvanrobin on Flickr

The 7/20: If you have these items in your arsenal, recipes categorized by 7/20 can be made with 7 or fewer additional ingredients in only 20 minutes of active cooking time.

Eat your heart out, country clubbers. Here your standard shrimp salad in a lettuce cup gets its swerve on with a bit of...

Fig-Stuffed Pork Roast Recipe

A pork roast with a figgy surprise
Jun 27, 2011 6:01 pm
Photo: kittenlogic on Flickr

A stuffed roast is always impressive when sliced, but this one is nuts! Literally. Almonds, lots of figs and couscous. You can stuff this roast up to two days ahead of time and keep it in the refrigerator until you’re ready to cook. Then simply place it in the oven about two hours before you want to serve it.

Truffle Poached Eggs & Toast Recipe

Call this the breakfast of champions
Jun 26, 2011 10:01 am
truffle poached eggs
Photo: travelingmcmahans on Flickr

Poaching an egg is something every cook should master. The key is the vinegar. Without it you’ll never have success. A little truffle oil takes these delicate domes from humble beginnings to haute cuisine.

The 7/20: If you have these...

Basic Spiced Butter Recipe

Clarified butter with added spice for meats & more
Jun 25, 2011 3:01 pm
dried spices
photo: Zak Greant on Flickr

A nod to one of Food Republic's founders Marcus Samuelsson's heritage, this is a recipe for nitir qibe. It's a spiced butter used in Ethiopian kitchens in place of regular butter or oil. It adds instant flavor to roasted vegetables, fish, or meats. At Food Republic we slather it on everything coming off the grill: We love it...

Crunchy Chocolate Cherry Granola Recipe

Enjoy as an indulgent breakfast or for dessert
Jun 25, 2011 10:01 am
photo: thepinkpeppercornr on Flickr

We all know granola is great for breakfast and as a snack on the go, but we love this one for dessert. Sprinkle on pies, Greek yogurt, cobblers and ice cream. Your typical hot fudge sundae gets a little bravado when you hit it with a handful of this granola, and you get the satisfaction of enjoying every bite.

The 7/20: If you have ...


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