Main Meats

10 Things We Learned About Charcuterie From The Man Who Literally Wrote the Book

Food Republic charcuterie class with Brian Polcyn
Jul 10, 2013 9:01 am

Brian Polcyn opened up the arcane world of grinding and curing sausages to the masses when he wrote Charcuterie: The Craft of Salting, Smoking, and Curing in 2005. He now conducts charcuterie seminars around the country, and his second visit to Nashville in six months sold out almost instantaneously with students traveling from Louisiana, North Carolina, Illinois and Chicago to learn from the master. We scored a ticket. Read on.

Lamb T-Bones With Salsa Verde Recipe

Easy grilled lamb recipe with an even easier sauce
Jun 18, 2013 3:01 pm

Bon Appétit's epic new grilling tome, aptly named The Grilling Book, is a volume of unbelievable barbecue recipes you simply have to see for yourself. And until you do, we're publishing a few of the standouts, grilled lamb T-bones being close to the top.

Beef Fillet With Basil Mayonnaise Recipe

Homemade herb-spiked mayo compliments rich beef
Mar 13, 2013 3:02 pm

While a good amount of Ina Garten's recipes are more or less foolproof — a trait we really admire in a cookbook author and TV chef — the Barefoot Contessa's most recent book, Barefoot Contessa Foolproof, has us convinced we too can lay out a Hamptons-style spread. First up, a tender fillet of beef with homemade basil mayo.

10 Recipes For National Meatball Day

Today, we celebrate these great balls of meat
Mar 3, 2013 3:01 pm

Any region with winter (like us) welcomes a holiday like National Meatball Day with open arms. We can't think of a food culture that doesn't make a great meatball — we've got your standard Italian meatballs, but we've also got Cambodian, Swedish, Mexican, Hungarian, Moroccan and sliders (which are a cuisine in themselves). Check 'em out!

Our 7 Sexiest Steak Recipes For Valentine's Day

What's sexier than a big hunk of red meat?
Feb 12, 2013 1:03 pm

Say what you will about shellfish and chocolates, there's no better aphrodisiac 'round these parts than a large portion of juicy red steak. See? Red. Like hearts. Check out our 7 sexiest steak recipes for Valentine's Day.

Arrosto Di Cervo Recipe

Spiced roast venison tenderloin? Count us in.
Jan 17, 2013 3:01 pm
roast fillet of venison
Photo: Simon Griffiths

I use venison fillet in this recipe, as it is incredibly tender and quick to cook – allow 5 1/2 ounces per person. Because it has no fat, the meat should be cooked rare to medium-rare. I like to serve this roast with spaetzle.

Cider-Brined Pork Chops with Maple-Bacon Chutney Recipe

Pork chops with everyone's favorite fall beverage
Oct 16, 2012 5:02 pm
cider brined pork chop

Rick Gresh is executive chef at David Burke's Primehouse in downtown Chicago. We're in full-on brining mode, but it's not just about salt water and poultry. Chef Gresh loaned us his recipe for a cider brine that will keep pork chops moist and succulent as well. 

Pomegranate Brisket Recipe

Combine two classic holiday foods for Rosh Hashanah
Sep 11, 2012 5:01 pm

Los Angeles-based Micah Wexler is executive chef of West Hollywood's Mezze, a James Beard Rising Star nominee and a graduate of Cornell's Hotel School. Focusing his attention on upscale, modern Mediterranean and Israeli cuisine, Wexler is definitely the guy to turn to for your updated Rosh Hashanah brisket recipe. 

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