How-Tos

Make This Right Now: Brandied Cherries

Preserve summer's cherry glut for winter cocktails
Jul 16, 2014 3:00 pm

You’ll want to make these homemade brandied cherries as soon as possible, as the season is drawing to a close. Pick out a pound of red beauties and never top your cocktail with an industrial hot-pink maraschino cherry again. 

How To Blanch Herbs For Syrups In Cocktails

A simple four-step guide to blanching fresh herbs
Jul 3, 2014 3:00 pm

Jeffrey Morgenthaler is an award-winning bartender and current bar manager at Portland's Clyde Common. His writing and recipes have appeared in publications including The New York Times, The Wall Street Journal and Wine Enthusiast. An excerpt about blanching herbs from his recently released first book, after the jump.

How A Pro Baker Makes Soft German Pretzels, Presented As 3 Animated Gifs

Runner & Stone's Peter Endriss shows us the moves
May 6, 2014 10:00 am

Dinner at Brooklyn bakery-restaurant Runner & Stone means sitting down to a farm-inspired feast from executive chef Chris Pizzulli. But there is another reason to hightail it to Brooklyn: the glorious breads made by Pizzulli’s business partner, civil engineer-turned-Per Se alum, Peter Endriss. Soft, salty-sweet pretzels, tawny-hued and glazed, are among the treasures he crafts — we caught up with Endriss to find out how he makes them. Read on and scroll down to check out the pretzel .gifs!

You Can Totally Do This: How To Make Burrata

Fresh burrata at home, with step-by-step photos
Apr 29, 2014 9:00 am
how to make fresh burrata

Suffice it to say, NYC chef David Arias knows his Italian cheeses, and he learned how to make fresh burrata every day out of necessity. If you've never had it, it's just heaven: soft mozzarella shreds in heavy cream stuffed into a tender mozzarella shell. Break the shell and the filling oozes out. Everything you ever needed to know about making it in your own kitchen, after the jump.

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

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.

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