What To Eat: Lunch

A Kabobble Is Not Lunch On A Stick. I Know Lunch On A Stick.

Don't let Lunchables introduce your kids to skewers
Apr 9, 2014 11:30 am

Happy WTF Wednesday, folks! I saw these odd things at an unnamed local supermarket (coughASSOCIATEDahem) and when I tried to take a photo my phone exploded, so I'm using a stock image. Meet Kabobbles, your child's first foray into the strange, exotic world of food on a skewer. Or not.

Getting Back To My Toast Point: Your Soup Needs A Sidekick

Smear toast, serve with anything. That is my point.
Apr 7, 2014 11:30 am

Toast points are dated and refer to a Mad Men-esque era of tartare and full caviar setups where for some reason toast was cut into crustless triangles or rectangles. Adding the word "point" after "toast" is like specifying that it's toast for bougie reasons. As a result, it's been colloquially shortened to "toasts" and stuff is put on them for you. I enjoy this concept more. Here's how to use them in everyday life. 

On A "Super-Deep" Old Saying With Regards To Tomatoes

Only 80 or so days til tomato season. Patience.
Apr 3, 2014 11:30 am

Last night, a friend told me something his grandfather used to say, a borrowed lyric from a song by country music singer Guy Clark. "There are only two things that money can’t buy/And that’s true love and homegrown tomatoes." 80 or so days to go. We can do this, and here's how we can cope in the meantime.

Vinaigrette: Not Just A Salad Dressing

It's the social butterfly of the condiment world
Apr 2, 2014 11:30 am

Vinaigrette is not that goopy syrupy-sweet yet tongue-curlingly acidic sludge distributed over the spring mix on one side of your plate. That is fakeass salad dressing. Vinaigrette is not there to make your spring mix palatable. It's the fairy godmother of the condiment world. It can grant whatever acidic wish any dish desires. And now, a bunch of ways to address the matter at hand.

Recognition Of The Love That Went Into These Veggie Patties

A Meatless Monday tribute to Swedish veggie burgers
Mar 31, 2014 11:30 am

If you've ever tried to develop your own veggie burger recipe, you know how difficult it can be to just keep the thing together in the pan, let alone have it turn out so delicious you'd make it again. Food Technology majors at Sweden's Lund University may have solved that problem. And this one's vegan, too.

Hawaiian Hot Dogs? Yes, It's A Colombian Lunch Specialty You Need To Know About.

Crushed up potato chips, fresh pineapple. Mmm.
Mar 24, 2014 12:00 pm

Back from the land of the damned (populated by those with colds), I just received my sense of taste back this morning. Never one to ease back into things, a Colombian-style hot dog is on my mind. Actually, it's Colombian by birth but ethnically Hawaiian. Sounds sexy, right? It is. 

Your Lunch Needs A Custom Compound Butter Pairing

No matter what your lunch, a butter buddy awaits
Mar 20, 2014 12:00 pm

I love making compound butters, softened butter blended with something else, then re-firmed up and used liberally. Wow, that sounds like an "occasion food!" It's not. Butter is about as simple, cheap and abundant as it gets (which makes it decidedly not an "occasion food") and breaking out the food processor or stand mixer, while occasionally cumbersome, is nothing to write home about. 8 custom blends to enhance your lunch, after the jump.

Steak Tartare, A Flashback From My Training Blog

Or, "none of my friends would eat what I made."
Mar 19, 2014 2:30 pm

My very first blog post seemed popular enough on Facebook, lots of comments arguing whether shotglasses filled with sea urchin, ponzu and sake were gross or delicious, so I followed it up with steak tartare. Most of my friends had tried the uni shooters with enough coaxing. But nobody would try the tartare, which was disheartening. Here's how I won that game.


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