FR Test Kitchen

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; I’m sitting here enduring Snowmageddon 2015 in NYC (which wasn’t even that bad, only a foot of snow overnight), and 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.

Ultimate Spicy Cheese Fries Recipe

The secret is in the...cheddar powder
Feb 3, 2015 1:00 pm
Photo: Alexandra Winsby

Cheese fries are one of life’s great treats. What’s not to love about the combination of cheese and fries? At least in theory. Unfortunately, in practice, cheese fries can often fall flat. But we think we might have this whole thing figured out.

Check Out This Video Of A Creamy Polenta Casserole, Then Try The Recipe

More over, lasagna! There's a new bake in town.
Feb 2, 2015 11:00 am
polenta casserole recipe
Photo: Alexandra Winsby

Polenta: It's not just that soft, creamy stuff you eat all winter to stay alive. It's so versatile, and actually the pantry ingredient I run out of most frequently. Rather than making yet another pasta dish, I often bake up a sheet of flavor-infused polenta — with fresh herbs, Parmesan rind, bacon, garlic, you name it — and top it with whatever I feel like mixing in.

Cheese, Potatoes, Bacon, Go! It's A Taleggio Tartiflette Recipe.

A serious French comfort dish you will want to make
Jan 29, 2015 1:00 pm
tartiflette recipe
Photo: Alexandra Winsby

One of my favorite cold-weather dishes celebrates three of my favorite cold-weather ingredients: potatoes, bacon and cheese. It's tartiflette, and if you've ever attempted to survive a winter in the Alps (or the northeastern United States), it's a dish you'll want to know intimately. Pour it a glass of wine. Seriously, pour wine right in there — the potatoes will love you for it.


Follow Food Republic

Remember the 3 A's: aphrodisiac, absinthe, America
Oh, Canada! You've invented the perfect foodstuff.
Vietnamese noodle soup, it’s what’s for breakfast
Take a comforting combination for a fun spin!
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.