Food P*rn

A Photo Of A Box Of Asparagus Won A Major Photography Award. Go Asparagus!

Peppers took second, roe-dappled oysters third
Jul 1, 2014 9:00 am

Aspiring food photographers of the Instagram set take note: here's one accolades-worthy reason to keep your iPhone within reach at mealtime. The iPhone Photography Awards (IPPAWARDS) recently announced the 2014 winners of its seventh annual competion, with Food as one of its 17 categories. Check out the winning shots after the jump. 

Here's Why These 8 Meticulously Plated Restaurant Dishes Taste Better

Raise those expectations, fine dining friends
Jun 23, 2014 2:00 pm

Artfully plated food really does taste better, as suggested in a recent Oxford University study. In the test, men and women were presented with salads made with identical ingredients, plated either normally, "neatly" with separate components or in the likeness of Wassily Kandinsky's Painting Number 201. What did diners think and how can you use these skills in your kitchen to great advantage? 

Plate Deconstruction: Spiced Pear's "Journey For the Senses"

Dip a lucky spoon into the mother of all parfaits
May 1, 2014 11:00 am

Chef Laurent Vals set out to create one epic meal-ender: a dessert that encapsulated a "full plate" within glass. By the looks of it, we'd say he definitely succeeded. Get the breakdown for this creamy-crunchy, chocolate and porcini-layered tower after the jump.

Plate Deconstruction: Rouge Tomate's Mushroom Tartare

A vegetarian play on classic tartare
Apr 1, 2014 11:00 am

 “The texture of mushrooms when cooked can often be very ‘meaty,’ so we decided to try it with portobellos,” explains Jeremy Bearman, Executive Chef of NYC’s Michelin-starred Rouge Tomate. Break down his wildly popular mushroom tartare after the jump. 

Plate Deconstruction: Shaun Hergatt's Veal Tongue At Juni

A crowd-pleasing foray into the world of tongue
Mar 18, 2014 10:00 am

“This dish came together because there’s not as much to work with in winter,” admits Shaun Hergatt, Executive Chef of NYC's Juni, which opened in the Hotel Chandler last fall. Chef Hergatt is definitely on point citing the marriage of cheese and polenta appealing to the American palate, but the real star is the veal tongue, a succulent cut that's his specialty. The dish, deconstructed ingredient by ingredient, after the jump.

Plate Deconstruction: The Musket Room's Cold Smoked Scallops

A new look for classic Kiwi flavors in NYC's Nolita
Nov 14, 2013 12:00 pm

Fellow Kiwis may recognize the flavors of Matt Lambert's cooking, but expectations and presentation artfully collide at the Chopped winner's newly opened restaurant in New York City's Nolita. Just check out these smoked scallops, shredded à la pulled pork, but plated with style, in the latest Plate Deconstruction.  

Plate Deconstruction: Castagna's Cipollini Onion Custard Terrarium

A Portland botany course in a class of its own
Nov 5, 2013 12:00 pm

If this tumbler of wondrous-looking greenery and botanicals wasn't placed in front of you by a server at Portland's Castagna restaurant, you'd probably think twice about tucking into it with a spoon. It's 100-percent edible, alright. Ingredients and breakdown after the jump.

Plate Deconstruction: Contra's Beet, Hazelnut And Yogurt Finale

A minimalist approach to culinary elegance in NYC
Oct 22, 2013 1:00 pm

"Instead of scattering a bunch of things across the plate and trying to make it very pretty, we try to keep the food here pretty simple," explains Fabian von Hauske at his newly opened restaurant Contra. Simple wasn't really the word we'd have used. He breaks down the ingredients one by one, in the latest Plate Deconstruction.

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