How-Tos

How To Make Lime-oncello

The Italian limoncello recipe goes green. Salute!
Mar 13, 2014 3:00 pm
lime-oncello
Photos: Bruce Watson

Basically a riff on the classic Italian limoncello, this liqueur uses lime zest to extract pure lime oil, a sharp, tart, bitter base that is packed with flavor. A light simple syrup helps develop the flavor, making it a little richer and a lot more palatable. Simply serve in small glasses, preferably with a plate of prociutto and melon. 

How To Make Kumquat Simple Syrup

Plus, a fresh cocktail starring this tart citrus
Mar 7, 2014 3:00 pm

These olive-sized citrus fruits have a short season, and are usually only found in stores between January and March. Luckily, we’re in the thick of kumquat season, so grab yourself some. Citrus fruits, whose rinds are packed with powerfully fragrant essential oils, make especially flavorful syrups. Kumquats are the perfect candidate for this technique, which inspired this bright gin cocktail.

How To Make Homemade Cultured Butter

Velvety butter made for slathering in 6 steps
Feb 28, 2014 11:00 am
Photos: Francoise Villeneuve

Two studies over the past year have turned what we thought we knew about dairy fat on its head. They both showed that full-fat butter, cream and milk in your diet may actually help prevent obesity, since the fat makes you feel full. We tested different homemade butter methods, and here’s the easiest recipe for cultured butter out there. The simple technique, after the jump.

How To Eat Soup Dumplings: A Step-By-Step Guide With Red Farm's Ed Schoenfeld

Slurp politely and effectively. It's the only way.
Jan 30, 2014 11:00 am
Photos: Gabi Porter

“You’re really sucking right now, and I’m not talking about what you’re doing to the dumpling juice,” Red Farm owner Ed Schoenfeld scolds me, partly amused but mostly horrified that I’ve just spilled the entire contents of a soup dumpling on my shirt. I’m at the new Upper West Side location of his wildly popular Chinese restaurant to learn the technique behind properly eating soup dumplings. And there's a whole lot of technique involved.

How To Make Your Own Maple-Walnut Bitters

Add some warmth to homemade cocktails this winter
Dec 26, 2013 2:00 pm

This winter, I wanted to prepare a seasonal bitters that would bring some  holiday spirit to my bourbon cocktails. So I’ve created a maple-walnut variety flavored with cloves, allspice and black peppercorns, then sweetened with maple syrup instead of the traditional simple syrup or molasses. Dark, complex and spicy, these nutty bitters add a touch of cold-weather warmth.

How To Make Foie Gras–Stuffed Veal Meatloaf

A rich, flavorful must-try veal meatloaf recipe
Dec 17, 2013 4:00 pm
foie gras stuffed veal meatloaf recipe

Meatloaf may seem like a simple dish, but to pull off a version worth washing down with a great pint we're turning to Boston Back Bay gastropub Towne. Executive Chef Mark Allen loaned us his expert step-by-step technique to not only upgrading your meat of choice to super-tender ground veal, but stuffing that bad boy with delicious, fatty foie gras and wrapping it with bacon. Suffice it to say, this is not Nana's recipe. Unless it won the lottery.

How To Prepare A Whole Fish For Deep Frying

Fish butchering the Japanese way
Dec 11, 2013 1:00 pm

There is something so elemental about gathering friends and family around a beautifully fried whole fish and going at it with chopsticks. We like to use sea bass, but you can also use red snapper, flounder, striped bass or a small grouper. The trick is making cuts into the fish’s body beforehand so you can easily pick the flesh off. This is how that is done.  

How To Make Your Own Hibiscus Syrup For The Best Rum Punch

Dried leaves shape one great seasonal cocktail
Nov 27, 2013 12:00 pm

Here we are in November, often craving hot drinks, not cold. So, in deference to the season, I brewed a sweet hibiscus syrup that I add to steaming rum punch before dividing it between mugs. It’s a bracing, warming tipple perfect for the cold winter nights ahead. Read on.

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