Main Meats

Lamb Carpaccio With Harissa & Crisp Capers Recipe

Make succulent sliced lamb with fiery seasoning
Oct 30, 2014 12:00 pm
spicy lamb carpaccio recipe

We've been looking forward to Colorado chef, farmer and activist Eric Skokan's cookbook for a while. Farm, Fork, Food isn't just a collection of recipes from his beloved Boulder restaurants, it's a guide to living well, choosing local and seasonal ingredients and upgrading your general outlook on American cuisine. If you think you love Colorado lamb now, wait until you try Skokan's carpaccio. 

Pat LaFrieda's Veal Milanese Recipe

This veal is all about the breadcrumb update
Oct 28, 2014 12:00 pm
pat lafrieda veal milanese recipe

We're very excited about renowned New York butcher Pat LaFrieda's new cookbook, the aptly named MEAT: Everything You Need To Know. In addition to a hearty lineup of LaFrieda's signature recipes, you'll learn the butchery skills you need to know through stunning photos and detailed diagrams. Take a classic veal Milanese and make it even better with a genius trick from the meat master. 

The Vegas Beef Battle: Which New Steak Is The King Of The Strip?

Two newcomers highlight an impressive field of beef
Oct 22, 2014 3:00 pm

There are cities all over America with great steakhouses, yet nobody comes close to matching the beef in Las Vegas.With so many beefy selections to choose from, how does a Vegas restaurant stand out? By being new, being unique or both. There are two new contenders to the Vegas Beef Crown and they each offer exceptional steaks that set them apart from the rest of the herd. So, who's the pound-for-pound champ? Let's get ready to cattle.

Pat LaFrieda's Four-Meat Meatloaf Recipe

There's only one meatloaf you need to master.
Oct 15, 2014 12:00 pm
pat lafrieda meatloaf recipe

We're very excited about renowned New York butcher Pat LaFrieda's new cookbook, the aptly named MEAT: Everything You Need To Know. In addition to a hearty lineup of LaFrieda's signature recipes, you'll learn the butchery skills you need to know through stunning photos and detailed diagrams. Just because meatloaf's an old classic doesn't mean you can't master it LaFrieda-style. 

A Rosh Hashanah Miracle: Mile End Smoked Meat Now Delivered Directly To Your Door

This is some really good smoked meat
Sep 19, 2014 9:00 am

You can now, finally, order Mile End smoked meat to be shipped directly to your door. In a partnership with Foody Direct, and timed perfectly for the upcoming Jewish holidays. Why are we so excited? Let us explain in full detail.

Beef Tenderloin With Herb Rub Recipe

Make rosemary and thyme-rubbed tenderloin tonight
Sep 16, 2014 2:00 pm
herbed beef tenderloin
Photo: Laurel Golio

Beef tenderloin is a great dish to fall back on when you're looking to feed a crowd and don't have much time. For this recipe, we threw thyme and rosemary in the grinder with dried porcini mushroom to make a dry rub that creates a crispy crust when the meat was cooked. Although a sauce is not necessary, use a porcini and red wine reduction to tie it all together. 

22 Stories That Remind Us Why We Love Sausage So, So Much

Grilled, crumbled, sandwiched, cured, you name it.
Jul 24, 2014 11:00 am

If you read Food Republic, you don't need 22 reasons to pick up a pack, reel or even case of sausages tonight. You don't even need one, because you love sausage and we do too. In honor of sizzling grills, all our favorite condiments and how truly magical it is to bite into a perfect dog in a squishy bun, squeeze a bunch of seasoned ground pork out of its casing into a smoking-hot pan or slice into a handmade salami, here is all our justification for what's for dinner tonight. 

Tingling, Baby: How To Make Cumin Lamb Stir-Fry At Home

Wok-shock your lamb with Tom Mylan's recipe
Jun 17, 2014 12:00 pm
cumin lamb stir-fry
Photo: Michael Harlan Turkell

This spicy, fragrant dish, with origins in Northwest China, is not for wussies. For those not familiar with the “tingling” effects of Sichuan peppercorns, they basically make your mouth go a little numb and throw off your sense of flavor (and balance) a bit. Still interested? We hope so.

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