Party Fare

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, which just so happens to be the store's most popular sauce.

French Onion Crema Chicken Fingers Recipe

Crunchy chicken tenders loaded with savory fixins
Sep 17, 2014 1:00 pm

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 French onion crema.

Easy Avocado And Broccoli Salad Recipe

Add a little bacon for extra crunch. Salad time!
Aug 11, 2014 12:00 pm
avocado and broccoli salad

If you've ever found yourself staring down the perfectly ripe avocado in your kitchen willing yourself not to make yet another batch of guac, meet your new favorite cookbook. Cook and blogger Elizabeth Nyland has 75 recipes for the star of the produce bin, starting with your new favorite first course: broccoli salad tossed with avocado dressing and bacon bits.

Grilled New England Clam Chowder Dip Recipe

Toss fresh clams on the BBQ for a great appetizer
Jul 17, 2014 11:00 am
Photo: Katie Chudy

Sorry Manhattan, there is but one clam chowder in our books and it hails from New England. Rich and creamy and always studded with bacon, we don't feel guilty slurping every last drop. In dip form, this quintessential recipe is a cinch to pull together, and grilling both the clams (until they just open) and bacon will make for one very happy grill.

A Toast! 15 Recipes For Simple, Delicious, Party Starting Crostini.

Toast, crostini, bruschetta, tartines and more!
Jul 16, 2014 11:00 am

Today, we're celebrating toast, crostini, tartine, bruschetta, a sandwich that was toasted too much, you name it, we're toasting it. Check out 15 ideas for bread that's so eager to be toasted it doesn't even need a toaster. That delicious pot of soup you made? It needs a toast point. Your fresh summer tomatoes need basil, olive oil and a vehicle for getting to your mouth. And we have solutions for it all. Grab a serrated knife and get ready for crunch time. 

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