How Gladiator School Led To The Next Iconic Waldorf Astoria Dish

Chefs Heinz Beck and David Posey team for greatness
Mar 2, 2015 10:30 am

The "Taste of Waldorf Astoria" event partnered emerging James Beard Foundation chefs with chefs working at Waldorf properties around the globe. Each of five teams was tasked with creating a signature recipe to be featured on menus at 29 Waldorf Astoria restaurants worldwide. The event culminated last Thursday evening at the Waldorf Astoria in NYC, where all five teams presented their dishes to a panel of esteemed chefs, editors and industry experts. So who won?

Why You Should Start Cooking With Sumac

Tangy Middle Eastern spice adds a big flavor punch
Mar 2, 2015 9:00 am

If you have ever dined in a Middle Eastern restaurant, you probably noticed the dark red powder that dusts everything from salads to meat to baklava. This substance goes by the name sumac, and it packs a wallop of tart, lemony, almost vinegar-like flavors that really brighten any dish. It's the type of spice every kitchen should have, and one that isn't as hard to come by as you might think.

United States Of Vegetables, Meet A Bacon God: 12 Hot Topics On Food Republic

A few of the big stories of the week
Feb 27, 2015 3:30 pm

It’s not uncommon for us to talk about incredibly good things to eat and drink. It’s kind of the point of us editors waking up in the morning, taking the subway to the office and punching in at Food Republic HQ. But for some reason, we decided to step up our game this week. We published a recipe for fried Oaxacan cheese sticks and profiled the man behind Benton’s bacon, which might be our favorite bacon ever. We also spolighted what might be our favorite charcuterie plate around — the work of Charleston, South Carolina, chef Craig Deihl. Fried cheese and cured meat. Not such a bad combo.

Music To Our Ears: 12 Of Our Crunchiest Recipes Ever

Sink your teeth into our Crispianity series
Feb 27, 2015 1:00 pm

Listen to what you eat: If it's crunchy enough, you'll hear it praising you for making the right choice. Culinary author and recipe developer Adeena Sussman's Crispianity feature has been transforming the way we eat at Food Republic for months. Before she brought this very important attribute to our attention, we were mindlessly crunching down. Now we know better. Here are 12 recipes that'll get you to join the textural revolution.  

Here's A Logical Reason Why Certain Cuts Of Meat Are Tougher Than Others

Keep it in mind next time you're shopping for meat
Feb 27, 2015 10:00 am

We all love ourselves a chunk of short rib falling right off the bone or a slice of fatty pork belly. But what exactly makes these cuts more tender than others? Our friends at ChefSteps break down the basic science in a short article, along with a video included here.

This Is What School Lunch In Greece, France And South Korea Looks Like

Salad mecca SweetGreen interprets the cafeteria
Feb 27, 2015 9:00 am

Leave it to SweetGreen, every salad lover's personal heaven, to highlight the faults in American public-school lunch. While the chain's foray into school lunches around the world is most definitely styled for the camera, it's hard to imagine this vision is too far off from what that kid is carrying a tray of while trying to figure out who to sit with. 

Have You Visited Our Recipes Section? Dinner Tonight May Have Just Gotten Better.

Here are some of our favorite recent recipes
Feb 26, 2015 4:00 pm

Our Recipes section is a force to be reckoned with. We have about 100 recipes for awesome pasta dishes alone, plus supercharged peanut butter cups that will just ruin your diet (but make your day!). Here are some recent favorites we can't stop cooking. 

Contaminated Chickens, Texting Delivery App, BBQ, Beer And Bourbon

Some cool stories from the day in food news
Feb 26, 2015 3:30 pm

Welcome to the afternoon roundup! If it happened in food today, it's news to us. Here are a few stories that have caught our attention.

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