Party Fare

Zucchini Chips With Gorgonzola Cheese Recipe

Better snacking starts with superior vegetables
Jan 21, 2015 3:30 pm

You don't need to get fancy with snacking, but bonus points if you do! Instead of putting out yet another bag of potato chips, impress your fellow party people with homemade zucchini chips fried to golden-brown perfection and topped with that addictive dairy mistress that is gorgonzola cheese. She makes us blue, and that ain't bad.

Pancake Boss: Stuart Brioza's Savory Silver Dollar Is The Perfect Hors D'oeuvres

And we've got the recipe right this way
Jan 20, 2015 11:00 am

Wildly popular San Francisco restaurant State Bird Provision regularly serves between 150 and 200 pancakes a night. Chef Stuart Brioza was cool enough to share one of his recipes with Food Republic, which you can whip up for your next dinner party. After all, your guests deserve more pancakes and less prosciutto-wrapped melon. 

5 Crunchy Recipes For National Popcorn Day

Fire up the microwave or stove and get popping
Jan 19, 2015 1:30 pm

National Popcorn Day is definitely one worth celebrating. Whether you make yours on the stovetop or in the microwave, there's no reason for that bowl of hot, crunchy popcorn to go unadorned. Take this savory treat to the next level with herbs, cheese, nori flakes — heck, screw the popcorn entirely and toss some pigskin in the fryer to puff up and crunchify. But don't pass up this beloved snack's special day. 

Açai-Chia Jam & Goat Cheese Crostini Recipe

A little superfood with your cheese and crackers
Jan 12, 2015 3:00 pm

Blogger-turned-cookbook author Cassie Johnston knows a thing or two about making healthy food choices without compromising flavor. Her trick: cooking uncomplicated, delicious food with emphasis on pumped-up nutrition. Her latest book stars the mighty trio of chia, quinoa and kale along with their superfood friends, like delicious açai berries. Those berries make a mean jam for your snacktime cheese and crackers, by the way.  

Hot Stuff: Harold Dieterle's Thai-Style Fried Chicken Recipe

Crunchy, spicy fried chicken with hot Thai chilis
Oct 30, 2014 2:00 pm
thai fried chicken recipe

What's the only thing better that a cookbook by an awesome chef? A notebook by an awesome chef like Harold Dieterle. The Top Chef season 1 winner and chef/owner of popular NYC restaurants Kin Shop, The Marrow and Perilla just launched Harold Dieterle's Kitchen Notebook, a collection of recipes influenced by Italian, Thai and German cuisine and we've never been more excited to see all three cultures in one delicious place. Fried chicken is a universally loved food, so get universal about it and learn to fry it Thai-style. 

Beer-Battered Scallion Fries Are The New Onion Rings!

Stop everything and start deep-frying scallions
Oct 14, 2014 1:00 pm

If you have the capacity to fry some stuff at home (and all you really need is a solid deep-bottomed pan), these scallion fries are well within reach. They're bite-sized, so you won't get a mouthful of just onion or crust like you can with onion rings, but they have that amazing onion flavor that you just can't impart into fries. 

Blue Cheese Coleslaw Recipe

It's wing season! You'll want this on the side.
Sep 25, 2014 1:00 pm
blue cheese coleslaw recipe
Photo: Paul Harrison

It's tailgating season, which means it's buffalo wing time. I love spicy buffalo wings, but I have a love/hate relationship with those celery sticks they give you. The nice cool crispy crunchiness dipped in blue cheese dressing goes so well with wings. But...celery sticks. Nobody gets excited about celery sticks. That's where this awesome blue cheese-laced coleslaw comes in.

Buffalo Balsamic Maple Chicken Fingers Recipe

The addictive fingers that put Sticky's on the map
Sep 25, 2014 11:00 am

Sticky's Finger Joint is a NYC restaurant that specializes in – you guessed it – chicken fingers. The fast-casual spot recently opened a second location in Murray Hill (the original is in Greenwich Village) to dish out creative takes on the classic American comfort food. While there are more than 30 sauce options, we're particularly into the buffalo balsamic maple.

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