If you thought the Nordic influence on our global gastronomic zeitgeist was finally beginning to wane, well, this week is probably giving you second thoughts. For starters, filmmaker Pierre Deschamps took us back to the beginnings of the world-famous Noma restaurant in Copenhagen with his stunning new documentary, now in select theaters. Meanwhile, with the…
Read MoreThese days, almost everyone can appreciate the beauty of the Campari-driven Negroni, but few have likely sipped its whiskey-driven cousin, the Boulevardier. With the American palate shifting to accept more and more bitter flavors, there are also more alternatives than ever to Campari, including bitters such as Cappelletti and now Contratto, which derives its red hue from all-natural…
Read MoreNordic cuisine is hot — we don’t need to tell you that. With several of the world’s best chefs hailing from northern Europe, this is the food you should be cooking now. Darra Goldstein is a renowned culinarian, the recipient of countless food and media awards and the founding editor of Gastronomica: The Journal of Food and…
Read MoreI first met José Ruiz during a trip last year to Bordeaux, where he showed me around the city's exciting restaurant and wine bar scene. The affable French-born son of Spanish immigrants is a journalist who has become one of the biggest advocates for southwestern French cuisine; he's also the founder of AFAMÉS, a community of…
Read MoreChristmas is only a week away! Decorations are up, trees are trimmed, stockings are stuffed and cookies are baked. All you're missing is a nice cup of eggnog topped with some freshly grated nutmeg. Want to make it extra-special this year? Our friends at ChefSteps showed us how to make the classic holiday drink sous vide.…
Read MoreFood Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer has opened butcher shops and restaurants and has trained butchers in the U.S. and abroad. He helped develop the renowned butcher-training program at Fleisher’s. Today, he consults with farmers, butchers, chefs and anyone else who will listen. In each column,…
Read MoreReady to refresh your sparkling wine game for the holidays? There's nobody better to inquire about proper champagne glasses than Maximilian Riedel, CEO and president of Riedel Crystal and 11th-generation glassmaker from the nearly 300-year-old family business of revolutionizing the glassware industry. While you may be familiar with the long, wide pear shape of the traditional…
Read MoreChinese chef and restaurateur Andrew Wong has a new cookbook out, named for his renowned London eatery, A. Wong. Follow in the celebrated chef’s footsteps as he revisits his culinary travels through China, selecting his favorite recipes to share along the way. You may have had wok-fried snap beans (a.k.a. string beans) before, but you’ve definitely…
Read MoreCraft distilling, by virtue of its independent nature, invites innovation and creativity. And Finland’s newest entry into the field, the Helsinki Distilling Company, has lost no time experimenting with eau de vie, cordials, gin, malt whisky, corn whiskey and two award-winning rye whiskeys.After a decade of planning and dreaming, Mikko Mykkanen, Kai Kilpinen and Seamus…
Read MoreThis just in from the gang at Cochon 555, the annual touring nose-to-tail heritage pig–cooking competition: The 2016 tour will begin on January 24 at Chelsea Piers, Pier 60, in New York City. Competing chefs will include Mike Poiarkoff of Vinegar Hill House, Danny Mena of Hecho en Dumbo, Angie Mar of the Beatrice Inn, Hillary…
Read MoreNothing amplifies something sweet like a bit of salt, a concept dessert blogger Heather Baird knows very well. Her new cookbook, Sea Salt Sweet, is an ode to that savory, slightly crunchy moment in every perfectly balanced dessert that means you've done your job well. Soft, chewy homemade pretzels need nothing more than a thick…
Read MoreWe all know, on a general level, what sugar is. It makes things sweet. It might make you fat. And if you cook or bake, you'll see it called for in most recipes. But "sugar" isn't actually a single substance that you can buy. There are many different types, and while they're all sweet, they're…
Read MoreWe’ve been huge proponents of hot chicken for a while here at Food Republic. In case you haven’t had the pleasure, the original Nashville dish consists of a chicken breast, thigh and/or wing marinated in buttermilk, breaded and sauced with a heavily spiced, cayenne pepper–based paste and pan-fried before being served with pickles over white…
Read MoreYou may be stuck on French food for the foreseeable future if you pick up French Country Cooking, a new collection of heritage recipes by French National Assembly member Françoise Branget. From the ultra-simple and rustic to the famed complex pastries and luxurious composed dishes that bolster French cuisine's international renown, you can be sure…
Read MoreWe all know the feeling of waking up the night after partying a little too hard and feeling nothing but regret and nausea. Greasy foods, caffeinated peanut butter and even vitamin-filled vodka are available to help avoid those morning-after troubles. There are even IV clinics and buses in New York and Las Vegas that will…
Read MoreI’m proud of Michigan, my home state. That’s the one that looks like your left hand. I’m proud that Michigan has pulled itself out of the economic abyss, which hit rock bottom six years ago after the mortgage crisis lead to the Great Recession, which lead to slumping auto sales and some of the country’s…
Read MoreGreat beer deserves great food, so longtime food and beer writer (and author of World Atlas of Beer) Stephen Beaumont took on the great and important task of gathering the greatest pairings around the world and publishing them in one convenient place: a beautifully photographed cookbook. Pick up a superb craft six-pack, bomber or growler…
Read MoreWe’re always on the lookout for restaurant news here at Food Republic. And news we often receive — we’re constantly pitched on restaurants that have pledged to open their doors in the near future, only to eventually learn about inevitable roadblocks and delays that have us questioning whether we should cover a restaurant during our fall…
Read MoreA once-sleepy haven for hippies in search of a sandy paradise and unplugged serenity, Tulum has mushroomed into a holiday mecca for the über-trendy eco jet set. But quite unlike the neighboring high-rise resorts of Riviera Maya and Cancún, this is one town that’s refused to give up its Mexican roots, Caribbean charms or an…
Read MoreGrowing up, we’d go to these little joints all around New Orleans that had great stuffed shrimp. But the dish has changed so much. Now it’s all premade, pre-stuffed, and fried. I still make stuffed shrimp the way I remember them. I love the presentation: Head-on jumbo shrimp are stuffed with more shrimp and crabmeat…
Read MoreTrendy and Instagram-able avocado toast has taken the brunch world by storm, and now the super-fruit is making its way into beer via Bushshack Brewery in Australia, Mashable Australia reports.The avocado lager came to be when this year’s Araluen Botanical Park Avocado Festival approached the brewery, which is known for using unorthodox ingredients, such as strawberry…
Read MoreJeffrey Morgenthaler is Food Republic’s contributing cocktail editor and the author of the column Easy Drinking. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon, and is the author of The Bar Book: Elements of Cocktail Technique. It’s the time of year for celebratory holiday cocktails; you know, the kind with champagne in…
Read MoreFresh, inventive Israeli food has never been more popular, thanks to chefs like London’s Yotam Ottolenghi and, more recently, Toronto-based Danielle Oron. Her new cookbook, Modern Israeli Cooking, is a collection of vibrant new spins on Mediterranean classics, plus recipes from her Israeli-Moroccan upbringing that you’ll make over and over again. Try this simple baked…
Read More
