British pub food is having an American renaissance! A plethora of dedicated pub fare cookbooks (and cookbooks with pub fare sections) have crossed our desks lately, and we're loving every eggy, cheesy, meaty, pickled bite! From the simplest snacks to the complex but worth-the-effort deep-fried treats, we're pulling pints for this humblest of filling food,…
Read MoreShort Stack Editions are tiny tomes with recipes that focus on one ingredient. Their first compilation cookbook is a vibrant collection with an impressive author roster of great chefs, and we couldn’t be more excited to cook our way through. Prepare yourself for some brand-new dishes from familiar names, and if holiday dinner is the name…
Read MoreThis morning, the two UK-based lists that annually name the world's best restaurants and the world's best bars united into one super-list.
Read MoreMastika, or as we know it, mastic, is a resin derived from the Pistacia lentiscus tree. Nuggets of this dried resin are among the first recorded substances chewed by humans for its refreshing flavor, an early predecessor of modern-day chewing gum. (Mastic is the root of the English word "masticate," which means "to chew.") It's sweet,…
Read MoreLior Lev Sercarz is a classically trained chef and founder of La Boîte, a haven for spices in New York City. His new book, The Spice Companion, is a comprehensive schooling on the origins, history, harvesting and drying techniques, uses and recipes associated with the world's most important spices. Whether you're brushing up on your knowledge…
Read MoreThe last vestiges of Halloween candy are finally starting to disappear, and just like that, the holiday season is upon us. Cooks across the United States are beginning to plot out their elaborate holiday celebrations — from cocktail parties to brunches to long, drawn-out, traditional meals.If green-bean casserole and mashed sweet potatoes with marshmallows on…
Read MoreCartoonist Doug Pike pours a little humor with his wine. Coauthor of a book of wine cartoons (with a foreword by legendary wine critic Robert M. Parker Jr.), Pike effectively takes any pretense out of wine drinking by illustrating miniature stories we can all relate to. Look for more cartoons from the book in the weeks…
Read MoreThe first time I pulled up a stool at the Gramercy Tavern, it was the spring of 2006 and an affable young chap named Jim Meehan — now of PDT fame — was manning the long mahogany bar. I had just arrived in New York, bright-eyed and looking, often in vain, for that illustrious bar…
Read MoreHearty, rib-sticking food doesn’t have to pack a day’s worth of calories. Gina Homolka, author of the wildly popular blog Skinnytaste, has a new collection of hearty slow-cooker recipes out that pump up the flavor and nutrition and cut out the fillers. Best of all, you can set it and forget it! Try this slow-cooker beef…
Read MoreFood Republic has partnered with hospitality technology platform Reserve to bring its readers new content from the restaurant world. Love to eat? Check out Reserve’s blog, where this post first appeared, for the latest food trends and U.S. restaurant tips. Having great manners never goes out of style. From tactfully letting the chef know about a food allergy to…
Read MoreThere's nothing better than a damn good cup of coffee, especially when it's hot! But even the best of us can get overzealous and burn our mouths on the nectar of the gods. Thankfully, there are physicists out there who are working hard to protect our mouths, according to Wired. Rhett Allain, an associate professor of physics…
Read MoreThere are only so many more hours to revel in the relentless torment family-friendly romp that is the 2016 presidential election, so let's make sure we don't miss any gems, cause once they're gone, they're gone, folks! (Kidding, of course: The trauma will follow us forever.)We realized yesterday, after reading about the on-air gaffe of self-professed…
Read MoreBowls of hearty whole grains topped with healthful, delicious fare are a trend that will outlast any fad pastry or rainbow this-or-that. Join food stylist and recipe developer Anna Hampton as she explores the wide world of ancient strains, gluten-free options and other filling, fiber-rich grains that pair beautifully with fresh vegetables, home-fermented foods and…
Read MoreForget mini cupcakes and runny egg-yolk porn. These images may be all over your Instagram feed, but chances are you don’t log on to your Twitter account in search of the perfect kale salad or açai bowl. It’s just not that kind of platform. Then again, a good deal of information can be gleaned from the…
Read MoreSalsify, a vegetable that resembles, well, a twig from a tree, hails from the sunflower family (though the plants share little in common with each other). For starters, salsify tastes nothing like a sunflower seed. It has an artichoke-like flavor with hints of oyster. "There’s a lot of chatter out there about it tasting like…
Read MoreI have shared weed with Snoop Dogg and waited on line for food at a glitzy Miami party next to Martha Stewart, so I feel more qualified than most people to hypothesize about what to expect from this unlikely duo's new show, which premieres tonight on VH1. Martha and Snoop's Potluck Dinner Party seems so bizarre…
Read MoreTime for a little midday math quiz! A math equation featuring beers and burgers has stumped a whole lot of able adults who seem to need a refresher in arithmetic. The writers at the Daily Express have kindly explained to the good people of the Internet how to correctly solve this puzzle. According to the site, the total…
Read MoreTo pair some of our favorite soups with a wine that does them justice, we turned to master sommelier Brahm Callahan. Here's what we found.
Read MoreThe best part of a dinner party is being a guest. And sure, being a host darting in and out of the kitchen is great and all, but wouldn't you rather be out mingling and enjoying a glass of something? Food writer and recipe developer Meredith Steele takes the grunt work out of entertaining with…
Read MoreFor one of the most important planes in the sky, regular ol' bargain brand aircraft cleaner simply won't suffice. You may have heard stories of Air Force One's signature shine — legend has it that it's even possible to view your reflection on its surface clearly enough to comb your hair (or ghastly, hair-like mirage). It may surprise you to…
Read MoreJoe Isidori is chef-owner of NYC burger haven Black Tap and author of a new cookbook packed with its recipes. The burgers are delicious, inventive and served “deluxe,” and the milkshakes are the skyscrapers of the dessert game, loaded with every other dessert imaginable. Slip behind the burger scenes and learn one of Isidori's most important decrees: Only flip…
Read MoreFrom a family-owned Persian restaurant to a BBQ joint that still chops its pork by hand, here are 10 restaurants you can’t miss on your visit to Greenville.
Read MoreThis week was all about the funky, bubbly, tangy art of fermentation. Zero Point Zero Production — FR's parent company — just launched a print magazine (yes, print) about the art of preservation called Cured. In celebration, we dedicated a whole week to sourdough, pickles, sauerkraut, natto, Chinese salted duck eggs, cider and much, much more. You…
Read MoreI have never been a dirty martini drinker. In fact, it’s probably the last drink I would think to order off a menu since, in many instances, it’s not a drink most bartenders can get creative with. However, the dirty martini took on a new life for me at the newly opened restaurant-meets-marketplace Sunday in Brooklyn,…
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