It was all about mixing things up this week at Food Republic. We went to Seoul, South Korea, and unexpectedly found some of the best indie music, chef Bryan Voltaggio taught us how to make bolognese without meat and the dudes behind NYC’s Fung Tu let us in on how their childhoods influenced inventive dishes like olives in egg rolls. If that’s too much integration for you, we found a pan that keeps all of your foods separated while you cook. We’re also making frequent trips to the farmers’ markets, what with all the beautiful produce in season. All that and more, on this week’s Hot Topics on Food Republic.

  1. We know New Orleans is full of po’boys, but here are the top five NOLA has to offer.
  2. How do you keep your food separated? Use the Masterpan.
  3. Seoul is full of amazing food, but incredible indie music, too? We were blown away.
  4. Straight from Chinatown is this recipe for fried beef and broccoli. Drop your takeout menu now.
  5. Want to catch king salmon in a beautiful setting? Introducing Steamboat Bay Fishing Club.
  6. Watermelon radishes, Meyer lemons and castelfrancos are in season at the farmers’ market.
  7. Feed your winter steak and chop cravings with these tips on how to cook them.
  8. Volt’s Bryan Voltaggio’s calamari bolognese is genius. Watch how he makes it.
  9. Do you know your pears? Here’s a guide to ten kinds.
  10. We talk with the guys at Fung Tu and learn about their American-Chinese menu influences.