Spring just begs for simple preparations of fresh produce. Pasta called — it wants in on the party, which is great, because it’s invited! Tonight, hit the garden (or supermarket) and take advantage of the delicious marriage of tender vegetables, al dente spaghetti, great olive oil and layers of flavor from citrus, herbs, chilis and spices. We’ve got 14 rainbow-hued recipes to brighten up your table and satisfy your palate.
Adam Richman made a name for himself by eating ridiculously massive portions of meaty restaurant dishes on TV. His gregarious personality engaged millions through his hosting of popular shows like Man vs. Food and Amazing Eats. Therefore, his Instagram outburst last summer shocked many of his fans. Not quite as shocking but perhaps just as surprising? The once husky, meat-loving television host has recently begun adhering to a vegan diet.
Some consider Memorial Day to be the unofficial start of outdoor cooking season, but why wait for the Indy 500 to fire up the grill? To get you inspired, here are a few new cookbooks that focus on barbecue and other al fresco cooking options.
While it’s tough to compete with the protein, vitamin D and calcium levels found in traditional milk, those suffering from lactose intolerance and adhering to vegan diets can take solace in knowing they have options. Lots of options. Still, dietitians and nutritionists advocate smart shopping. Writer Nicole Schnitzler breaks down the pros and cons of every nondairy alternative from almond to soy.
As soon as the sun starts struggling to break through the late-winter clouds, we start dreaming of moving our meals outside — grilling in the backyard or in some cases on the fire escape. Here, we’ve pulled together some of our favorite recipes to get the outdoor eating season started. So roll out the grill, dust off the picnic basket and take it outside!
The question we recently posed to five New York City chefs was as simple as it comes: Make Food Republic a delicious baseball hot dog. The results? Well, not so simple. For the return of the Food Republic Challenge series — and the start of the 2015 Major League Baseball season — we invited some of our favorite chefs to our test kitchen to construct a hot dog using their choice of dozens of condiments, toppings and spreads. The only rule was that the hot dog had to be delicious. And simple mustard and relish — though delicious — would not cut it. Up next is Ivy Stark, executive chef of Dos Caminos and Bill’s Bar and Burgers.