“To victory Ruhlman, to victory in our time,” says Anthony Bourdain to his friend — the author and schmaltz scholar Michael Ruhlman — raising a flute across a long table in the Hadrian Villa at Caesars Palace. Guy Savoy suddenly appears with artichoke soup and fresh black truffles — and platters of foie gras, wild squab, pheasant, mallard duck and cabbage. “Bobby Flay probably lives like this all the time,” jokes Bourdain, in the scene this week’s Las Vegas episode of Parts Unknown (airing Sunday on CNN at 9 p.m. EST).
We're partial to ham because frankly, tenderly glazing a huge spiral-sliced hunk of pig meat is not only special, it's the right thing to do by your guests. Take your pick from the recipes below — the simple honey glaze is a classic but the crunchy pecan-bourbon glaze is crunchy and contains bourbon.
You say salami, I say salumi. But what's the difference between the two terms for delicious cured meats? That's amongst the questions we posted to Pete Balistreri, the sausage-bearing mastermind behind P. Balistreri Salumi. Here, the executive chef at San Diego's Tender Greens explains how he got his bosses to let him launch a salumi line, and helps demystify the cured sausage world for those of you who haven't been following along as of late.
As Washington City Paper reporter Jessica Sidman reveals in her story, Stall Tactics, sex is being had in restaurant restrooms basically all the time. There are just too many details of this very important news.
With Greek Orthodox Easter set for this Sunday, we chatted with chef Charles Bowman of Periyali, the Flatiron restaurant that essentially invented fine Greek dining in New York City when it opened in 1987. Who was the chef way back then, you ask? Why, Charles Bowman, of course. With the experience of having professionally cooked 27 Greek Easter feasts under his belt, Bowman educated us on the day’s culinary traditions.
For those of us who are car geeks, the New York International Auto Show is like the Aspen Food and Wine Festival. The annual showcase for the automotive world kicks off this Friday and runs through April 27 at the Javits Center in Manhattan. As we're getting amped up to see the latest Audis, Benzes and Cadillacs, we asked 5 chefs from around the US to tell us about their current rides, their dream cars and the best food-related road trips they've ever taken. Check it out.
This morning we were conducting a little Bourdain-related research, because that’s how we do at Food Republic, and it came to our attention that ALL of the Season 1 and 2 episodes of Parts Unknown are currently streaming on Netflix. How did we miss this? Well, now you aren't.
If you're throwing an Easter shindig, the main event — ham, lamb or even hamb (think turducken) — is nothing without a table full of excellent sides. Check out 30 delicious hand-picked recipes for seasonal greens to adorn your feast, with no shortage of chard, peas, favas, asparagus, spinach and other favorite spring veggies.