The Kessler Report

Teriyaki Sauce And Lox: Nostalgic Musings On Growing Up In Chicago

A boy from the suburbs reflects on delicious youth
Jun 26, 2014 9:00 am

I take pride in being a fourth-generation Chicagoan. There's something about the city that sticks with you and in my case, it's about 4,000 calories a day. Visits back here are structured around an eating schedule. Every time I come home, I'm confronted with a dilemma: do I try the latest and greatest or do I stick to my old favorites? Here's how I worked through this pickle. Pickles may have been involved.

KISS: Rock & Roll All Night, Open a Chain Restaurant Every Day

We hit KC to hang with Gene and Paul, eat rock food
Jun 4, 2014 11:00 am

There are questions in life that always require you to say yes. “Do you want fries with that?” Yes. “Would you prefer to be seated far away from the mariachi band?” Yes. “Do you want to go to Kansas City with Gene Simmons and Paul Stanley from KISS as they open up a new location of their chain restaurant Rock & Brews?” YES. Here's what it's like to break, uh...BBQ chicken flatbread with the KISS guys.

7 Commandments For Grilling A Perfect Sausage

Tubesteak wisdom from Belcampo Meat Co.
May 27, 2014 1:30 pm

It pains me deeply to admit I don't have a clue how to properly grill a sausage. My method can be described as elementary at best – fire up the grill, score the sausage, grease the grates, throw on the sausage, wait for char. That's it. Is it effective? Sure, if you like overcooked/burned tubesteaks. To up my sausage-grilling knowledge, I needed an expert, so I hit downtown Los Angeles for some sage wisdom.

Hunting Down Michelin Stars In Hong Kong

Find out why some restaurants have so many (or few)
May 1, 2014 12:00 pm

Michelin stars are easy prey. Unlike other big game, they can't move. When they see your hungry maw approaching, they have no choice but to just sit there and give up their delicious bounty. During a recent trip to Hong Kong, I consumed 17 stars. Two days later, I bagged my 18th. Then I found myself wondering what it all meant. Here's what I discovered about Michelin stars in this incredibly rich food culture.

8 Celebrity-Branded Craft Spirits You'll Unfortunately Never Get To Drink

Bring your tiny dog to this celebrity booze party
Mar 28, 2014 10:00 am

Now, I'm a man of big dreams and one of those dreams is that every C-list celeb in the world would get their own liquor brand to push. It would be so glorious to offer guests a glass of Craig Ferguson's Scottish Scotch or Charlie Sheen's #WinningSangria. Here are 8 you'll never have the misery of swilling down.

Meet 8 New-School Pasta Masters Of Los Angeles

These chefs are making LA's best pasta dishes
Mar 6, 2014 12:00 pm

The truth is that Angelenos love to eat. Sure, we have tremendous sushi, but did you know we also have incredible pasta? We may be the biggest city in the country without an official Little Italy, but instead we have great chefs serving unbelievable Italian food. While there's definitely a contingent of OG Pasta Godfathers, the new crop of talent is even more exciting. The new pasta masters of LA, right this way.

Curtis Stone On Opening Maude In Beverly Hills And Its 'Hardcore Little Kitchen'

Top Chef Master's restaurant is a real force
Feb 20, 2014 11:00 am

Curtis Stone became a household name after getting some quality time on-camera with shows like TLC's Take Home ChefToday on NBC, and Bravo's chef superstar spin-off Top Chef Masters. Now that he's at the top of the TV chef mountain, he's decided to open his very first “tiny little restaurant” and guess what? It's really, really good. We sat down with Stone to talk about the non-menu. 

The Food-Lover's Guide To OKCupid Valentine's Day Pick-Up Lines

You love food? I love food! We should get a drink.
Feb 12, 2014 12:00 pm

You may be figuring out which awful prix-fixe dinner you and your sweetheart will be regretting on Friday, but I'm just trying to decide which of the OKCupid foodie girls I'm going to message in hopes of finding a last-minute Valentine's date. The key is to keep it short and sweet. This is what I'm working with so far.


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