FR Test Kitchen

One Epic FR Recipe Dude, 20 Incredible Dishes To Make

Paul Harrison does crunchy, cheesy, meaty and more
Apr 28, 2015 3:30 pm

We were talking about longtime FR recipe developer Paul Harrison’s food the other day in the context of “damn, we could really go for a cheese waffle” or “damn, we could really go for a schnitzel slider where the bread is schnitzel.” If you’re in the mood for innovative, rib-sticking, cheese-tastic party and tailgate-friendly food, Paul’s your guy. Check out a 20-recipe tribute.

Here’s A Video Of How To Roast And Peel Poblano Peppers

You’re going to need peppers and an open flame
Apr 22, 2015 11:00 am

This kitchen technique is both simple and fun. You’re going to scorch some peppers till they’re really charred and blistered and blackened, then slide the skins off to reveal the delicious, smoky, tender flesh beneath. It’s time to learn how to roast poblanos on the stove. Any stem flare-ups can be extinguished with a little dexterous tong action, as you’ll see in the video. You’re safe. Everything’s safe. Especially dinner. 

 

Double Down With This Schnitzel Verdoppeln Sliders Recipe

No buns, no problem. These sliders are all meat.
Apr 21, 2015 3:30 pm
schnitzel sliders
Photo: Paul Harrison

When I think of baseball, I think of beer. When I think of beer, I think of German food. When I think of German food, I mostly think of schnitzel. You normally eat schnitzel with a fork and knife, but what if you could have it as a...sandwich? I hereby introduce the Schnitzel Verdoppeln Slider, a.k.a. the German Double Down.

Learn How To Chop A Jalapeño Without Burning Your Hands

Rounds, half-moons, matchsticks: no burn whatsoever
Apr 17, 2015 10:00 am

Buy jalapeños at the supermarket or grow them in your garden, and use them often. Whether you’re whipping up Mexican food, spicing up your cocktails or just adding a little crunchy heat to your breakfast tacos, you’ll need to know how to get from whole pepper to “something you can work with.” The thing is, popping one of these open involves both knife skills and caution, two things we’re helping you master in this simple technique video. 

Breakfast Of Campeóns: Make These Egg And Cactus-Paddle Tacos

Pick up a paddle, add Mexican scrambled eggs. Wrap.
Feb 26, 2015 12:00 pm
nopales con huevo tacos
Photo: Alexandra Winsby

Cactus paddles: You've seen them at the grocery store and thought, "Hey, cactus paddles." And that's about it, right? Crisp, flavorful and succulent, cactus just needs a close shave and a parboil before it's ready to join this Mexican-veggie scramble. Next time you see them at the market, you'll know exactly what to do. 

Oaxacan Cheese Sticks: Greatest Snack Ever? Check Out The Recipe And How-To Video.

Crunchy tortilla-crusted inside-out nacho sticks
Feb 25, 2015 11:00 am
Photo: Alexandra Winsby

I love mozzarella sticks. The first time I had them, I knew then and there that fried cheese was something special. But why does Italian food seemingly have this culinary masterpiece of a snack on lockdown? I don’t have a good answer to that question, but recently I decided it was time to crank up the fiesta. 

12 Of Our Favorite Recipes From The Food Republic Test Kitchen

Lamb meatballs, pasta bakes, beer-can chicken
Feb 18, 2015 3:30 pm

Test Kitchen days are great days at Food Republic. The aromas, clanking of pots, chopping noises and constant swearing on my end make for a productive day of food writing (and excellent lunching) for us all. Still, I can't help but have my favorite dishes. Whether they're associated with a specific fond memory, like making our famously juicy taco meat in a famously makeshift kitchen setup, or all the fun we had styling beer-can chicken. Check out a few of our greatest hits.

Tex-Mex Tonight: Make Chili Verde Con Carnitas

Dig into a hearty bowl of tomatillo pork chili
Feb 18, 2015 2:30 pm
Photo: Alexandra Winsby

'Tis the season for chili; nothing is better on a day like today than some chili. But sometimes I eat so much chili in the winter that I get a bit bored with it (I know, crazy, right?). But that doesn’t mean I’m going to stop eating chili; it just means I’m going mix it up and make some delicious chili verde.

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