To get a cup of coffee at Gratitude Café, you’re going to need a heavily armed escort and the right paperwork. The tiny coffee shop is located in the U.S. Air Force’s Forward Operating Base Oqab (which means “eagle” in the Afghan language), a small compound of only a few acres surrounded by concrete walls…
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Cocktail bartenders have a deep-rooted respect for tradition. Back when the only cocktails we had a taste for were Long Island iced teas and vodka tonics, bartenders needed to look back at what was done over 100 years prior before they could look forward. One of the first to show us the recipes, techniques and…
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The kids are heading back to school, and the leaves are starting to change. You know what that means — New York Comic Con is right around the corner! In partnership with the annual festival, Brooklyn Brewery recently announced the newest superhero to grace the labels of its specialty Brooklyn Defender brew and save the…
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Who needs to drink coffee when you can chew it? The founders of Nootrobox are planning their next “smart drug” venture: caffeine-filled chewable gummies.In just a week, the company has raised more than half of its $20,000 fund-raising goal in its bid to produce Go Cubes, as they’re being called. The one-inch cubes are made with real…
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When one thinks of milk alternatives — or “imitation” milk — soy, hemp and almond varieties are a few that may come to mind. According to the state of Florida, however, skim milk should also be included on the list. The Associated Press reports that Ocheesee Creamery in Calhoun County, Florida, has been directed by the state to call its all-natural skim…
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When Food Network’s Chopped judge Maneet Chauhan was planning the menu for her new restaurant, Chauhan Ale & Masala House in Nashville, Tennessee, she knew that beverage pairings would be a critical complement to her modern Indian gastropub cuisine. And not just because “ale” was part of the name of the restaurant.“I was discussing our…
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Dogs are said to be man’s best friend, and what are best friends inclined to do? Share a pint or two, of course! Flat12 Bierwerks in Indianapolis has made that possible with their release of the city’s first beer for dogs, according to the Indianapolis Star. The brewery launched the aptly named Flat12 Paws with a…
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On the evening of Monday, March 21, 1983, Robert Parker went directly from John F. Kennedy International Airport in Queens to the Four Seasons on East 52nd Street in Manhattan. It was the night of the restaurant’s California Barrel Tasting, the most influential annual event in American fine wine.Critics would gather with winemakers, marketers, publicists…
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Barely a cocktail to some, the highball — or scotch and soda, as it was originally known in the U.K. — is likely regarded as a member of the least exciting family of drinks, thanks to decades of bastardization throughout the 20th century. Before it became popular in the 1800s, watered-down whisky or any other spirit would…
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Bacardi has etched its name into the walls of fine liquor history with its distinguished selection of rums. Bacardi’s 2015 Global Legacy Cocktail Competition was held in Sydney, Australia, and was full of some of the top mixologists from across the globe — and now you can get in on the action. Check out host Chris Kevin…
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The frothy, cool refreshment that is beer has inspired many to do great things, such as write poetry and convert breweries to yoga studios. It has also inspired a few of us to do some not-so-great things in college that we’d like to forget. But we digress. This latest hop- and barley-inspired feat certainly deserves a…
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Once upon a time in the late 19th century, the straw-colored, light-tasting lager style called pilsner — originally from the Czech city of Pilsen — was taking the European drinking public by storm. German brewers, having taken notice, sought their own commercial hit, lest the empire be swept away by a style from over the border…
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Originally invented by a troop of cunning British officers as a more enticing means of taking their daily quinine (an anti-malaria drug), the trusty gin and tonic has seen more action throughout the past century than any of the drinks in the craft-cocktail lexicon. Many iterations were quite dismal in flavor, and the swapping of vodka…
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Peaty single malt Islay scotch can certainly be an acquired taste, but it’s also a delight for those who love strong flavors. Strangely, few cocktails really use Islay whisky well, though Sam Ross’s Penicillin, essentially a modern classic combining scotch with lemon juice and ginger-honey syrup, is likely the most well known today. Taking a more spirit-forward approach at NYC’s…
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How do you ignite a debate at a summer cookout? Ask guests which beers pair best with the smoked and/or spicy meats you’re about to serve. Undoubtedly, you’ll get myriad answers, including cautions about what not to serve: nothing too sweet, nothing too bitter, nothing too strong, nothing too in-between.What are your options then? These…
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In late 1980, the then-National Distillers Corp. out of Frankfort, Kentucky, released a bourbon it called Old Grand-Dad Special Selection. A reporter for The Los Angeles Times likened it to “General Motors Corp. coming out with a 16-passenger Cadillac with fins.” Why? Because of its strength: a mind-melting 114 proof, or 57 percent alcohol by…
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If you’ve been out for brunch in the last year or so, then perhaps you’ve seen a rather peculiar-sounding drink on the menu called a michelada. South of the border, everyone knows what it is, but up here, even in the big cities, few people do. Unless, of course, you’re a boozehound like me or…
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During the heat of summer in southern Spain, the best way to cool down before a meal is with a glass of crisp sherry, along, of course, with a few plates of salty tapas. The finer selections of this nutty, fortified wine have grown in popularity here in the U.S. over the past few years,…
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Tea is nothing new in the cocktail world, being one of the five key ingredients in punches, which predate even the word “cocktail." Still, as far as traditional and modern cocktails go, it’s rare to find a drink that brings the best of both worlds: This tipple balances the bright and strong flavors expected from…
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Much has been said on the beauty of the iconic balance of spirit, bitter and fortified wine that comprises the classic Negroni. The ratio of this drink, originally made with gin, can be applied using almost any base spirit, though the real art is knowing which two modifiers come next.Lauded barman Sam Ross has concocted an array of…
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The combination of gin, lime and sugar remains one of the most iconic flavor profiles in the cocktail lexicon, which is why it is both easy and challenging to improve on the trusty gimlet. At Bushwick’s Forrest Point, bartender Taylor Smirl set out to create a shochu, yuzu and sesame-syrup gimlet variation, but it soon became clear…
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Ah, the Pimm’s Cup. Festooned with chunks of strawberry, orange, cucumber and mint, it’s a delightfully easygoing English beverage befitting of any polo match or late-afternoon tipple. The gin base in Pimm’s No.1 — along with a healthful mix of other spices and herbs — gives it a slightly bitter note, which is balanced out with…
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South African beverage entrepreneur Joe Heron knows his niches. As the energy drink boom was taking off in the early part of this century, he founded Ardea Beverage Co. and introduced Nutrisoda, a bubbly low-calorie drink with the benefit of added nutrients. Beverage giant PepsiCo. took notice of the brand’s rapid growth and purchased it…
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Other than drinking, green tea can be used for a number of things. Matcha has become one of our favorite baking ingredients, and used tea bags can help prevent puffy eyes. Now, you can smoke tea, too. But wait, there’s more — green tea cigarettes, called Billys, are being used to help kick the tobacco habit,…
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In the year since I last wrote about the best gluten-free beers, I had high hopes that the expanding gluten-free beer industry would completely take off. Unfortunately in most cases, bartenders still tend to say things like “uh, we have Strongbow”— a cider. Seriously, let’s get one thing straight: cider is delicious and gluten-free, but it’s definitely…
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The worst part of opening up a bottle of wine is not being able to finish it and watching (or forgetting) as it gets bitter and acidic after just a few days. Fear no more. A Boston startup has created a preservation canister called Kuvée that it claims works better than any replacement cork.So how does it…
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Spain’s relatively recent rise to international wine stardom is not without good reason. The country, which has been making wine for millennia with a versatile range of indigenous grapes and unique terroirs, is known for its high-quality wine at an unbelievably affordable price point. More and more win -drinkers — and, quite notably, an increasing…
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In May 2014, a group of a breweries, beer-store owners and assorted enthusiasts launched the first-ever Paris Beer Week. The universe that cares about and covers such things went ballistic. Beer in the land of the world’s most famed wine! The hook was irresistible.Truth be told, France and good beer have gone hand in hand…
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Beer could be the star of the hors d’oeuvres at your next dinner party — in jelly form. Potlicker Kitchen makes a slew of different varieties of the stuff, including Black India Pale Ale, Hefeweizen with Orange, Oatmeal Stout and something called the Heady Jelly made with Alchemist Brewery’s Heady Topper. Each jar is made with a different…
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Don’t jump out of your seat when you hear what we are about to tell you. There's no need — in fact, there might be no reason to ever leave your seat again.A team at MIT’s Computer Science and Artificial Intelligence Laboratory has developed a robot that has the capabilities of delivering a can of beer to you,…
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London’s latest addition to the bar scene sounds like one of Stefon’s go-to places: A room within the bar Alcoholic Architecture — located in the city's Borough Market — allows visitors to breathe their alcohol while wearing stylish foul-weather gear. But this room is actually real.All bar-goers need to do is stand in the foggy room — called the Cloud…
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Seattle is taking off as a world-class locale, which makes the view from the brand-new Charles Smith Wines Jet City even more apt. Across from Boeing Field in the up-and-coming Georgetown neighborhood, Charles Smith’s urban HQ looks out on busy airport runways. Behind that, Mt. Rainier looms in all its glory. Framed by a large bank…
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It’s arguably the U.S. beer industry’s biggest surprise hit of the year — and it hardly qualifies as beer. Not Your Father’s Root Beer, a boozy spin on your favorite sassafras-flavored soda from childhood, racked up $7.2 million in sales through the first half of 2015, a figure that would rank it among the country’s…
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What makes one reach for Fiji Water over the Poland Springs or Crystal Geysers of the world, other than pretty tropical packaging? Does the word “artisanal” really up the value of products like water, and do fancy waters merit outrageous price tags along with their own sommeliers?In a satirical short film, “water maker” brothers Bill and Terry Timmy — played…
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In 2012, Austin’s chapter of the United States Bartenders’ Guild (USBG) declared an annual Texas Tiki Week. Intended as a showcase of the city’s then newly blooming cocktail culture, the event also paid tribute to Texan Ernest R.B. Gantt, founder of the Don the Beachcomber restaurant chain that inspired the tiki movement. Year four of Texas…
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This past spring, we hosted the Food Republic Interview Lounge at the W Austin during the Austin Food & Wine Festival, talking to some of the fest's most intriguing and passionate personalities. Here's the latest video interview, with Jessica Sanders, co-owner of Austin's drink.well, and host Richard Martin. It's one of the most discerning drinking towns…
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Dave Asprey, pusher of buttered coffee, now wants you to drink water with fat. That's right, fat.For almost $4, a bottle of FATwater contains water, two grams of fat and the sweetener xylitol, according to Time. Flavors include berry, lemon, orange and, well, just plain water. The product also comes in water form or as…
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The trend of fermentation has yet to slow down — to the point that it should be a Portlandia sketch. Got some spiced cabbage? Ferment it. Coffee beans? Ferment them. Old boot? Ferment!Afineur Cultured Coffee wants to caffeinate you with its special fermented beans, and it seems like people are receptive. Very receptive. According to Eater, Cultured…
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High West Distillery proprietor David Perkins chuckles when asked about Utah’s prohibitive liquor laws. “You realize that the liquor laws everywhere are pretty screwy, right? We don’t have the monopoly on crazy liquor laws.” He also doesn’t hesitate when asked to name the biggest misconception about his hometown state: “That there’s no alcohol here,” he…
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Suntory is about to embark on some whisky space business.The acclaimed Japanese whisky distiller — maker of big names like Yamazaki and Hibiki — is sending two groups of five samples of its products to the International Space Station in the name of science, according to Forbes. The launch is scheduled for August 16.No, this is…
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Alltech, a large conglomerate headquartered in Lexington, Kentucky, is quite a unique company. As the only combination brewery/distillery in the state, Alltech produces a popular line of beers (particularly its barrel-aged products, naturally) under the company's Kentucky Ale brand as well as spirits, including a single malt, bourbon, rye whiskey and a bourbon-infused coffee liqueur.…
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On the next episode of Bizarre Foods America, Andrew Zimmern will be sampling beer brewed with yeast of a bug at North Carolina State University.Just kidding. But the beer is real. Researchers at NC State have “isolated” yeasts from wasps and bumblebees to brew some “very sour,” non-vegan beers, according to The News & Observer. The…
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If you grew up in the Midwest or Southern U.S., you might have developed a certain affinity for Dairy Queen. But not just any Dairy Queen — specifically and perhaps exclusively the Dairy Queen in your own hometown. And for good reason.Sure, every DQ serves basically the same consistent soft-serve style of ice cream, the…
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The U.S. Open, which runs from August 31 to September 13 this year, is the world’s highest-attended sporting event — attracting a ridiculous 700,000 fans over the course of the two-week tournament. In this food-obsessed era, when jeers about a team’s crappy stadium food can overshadow even poor play, it is essential to the Open planners…
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We traveled everywhere this week at Food Republic. We ventured to New Mexico and learned about their dramatic green chile laws, then onward to Dallas to check out how chef Chad Houser is helping at-risk youth. Next up: Mississippi to slurp some ramen. Finally, Afghanistan to sip on some exclusive coffee. And if you don't…
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It's green chile season in New Mexico, a time when the smell of freshly roasted chilies permeates the air across the Land of Enchantment, as locals celebrate the return of this honored capsicum. But while New Mexicans and fans from the surrounding states get ready to indulge in this large, meaty pepper, much of the…
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Francis Derby: executive chef, sausage scholar, pâté deity and all-around MVPP (Most Valuable Pork Person). The longtime NYC restaurant vet (and no-contest winner of 2015's Cochon 555) helms the protein dream team at the Cannibal Beer & Butcher, a beer lover's dream of a gastropub in New York's Flatiron District with an outpost in Hell's Kitchen. Take a…
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Hosting people this weekend? How about for Labor Day? You could throw together some pigs in a blanket and beef sliders, per usual. But why not change it up this time and serve a bunch of carbonated oranges, raspberries and grapes? Watch as they start snacking — thinking they’re eating plain old fruit — only to…
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In America, we’re dead serious about how our food is labeled. If that skim milk doesn’t have vitamins in it, it ain’t real. No eggs in that mayonnaise? The Food and Drug Administration will send you a warning letter for calling it mayo.That’s exactly what happened to San Francisco–based vegan food startup Hampton Creek, according…
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Jackson, Mississippi, isn’t necessarily the first destination that comes to mind when considering gastrotourism, but Jesse Houston of Saltine is looking to change that. Recently named one of Bon Appétit magazine’s Best New Restaurants for 2015, Saltine is, of course, named after the salty crackers that traditionally provide the crunchy vehicle for large, flabby Gulf oysters…
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Former Church's Chicken employee Norberto Colón Lorenzana has a $10 million idea. Or had. We're not sure what the statute of limitations regarding fried-chicken-on-a-bun-based intellectual property is, but it's probably not 28 years — the amount of time since Colón allegedly invented Church's "Pechu" sandwich in one of the chain's Puerto Rico outposts. Think that stopped him…
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Perhaps you've read a few rosy accounts of the culinary renaissance in Detroit. This isn't going to be another one of those. Sure, I visited tons of restaurants when I was in town in July and ate well at all of them. Nothing blew my mind, but I wasn't looking for culinary fireworks — that isn't…
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Uni-taskers have no place in any compact apartment kitchen, where storage space is precious and that neon blue melon baller (it was a necessity at the time, I swear!) occupies vital drawer real estate. But is there a limit at the other end of this spectrum? In an effort to streamline home cooking with simple,…
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Just because the market is saturated with ripe tomatoes doesn't mean you have to make a variation on the same pasta dish every time. Harvest a veritable bounty of summer vegetables at their very ripest and most flavorful, then whip up your favorite new comfort food. All that crisp, flowering broccoli rabe? Stuffed shells. Too…
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Milk is the foundation for some of the world’s greatest foods: milkshakes, ice cream and cheese, just to name a few. The milk we generally consume is that of the bovine variety, but what happens if we venture into other mammal territory?Farmer Erik Stegink, of Piggy Palace in the Netherlands, devoted 40 hours to milking his pigs,…
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Classic French dishes prepared without meat? Cigarettes made with green tea? College food that doesn't include instant ramen? We were certainly exposed to a lot of intriguing novelties this week at Food Republic. We began the week exploring the growing vegetarian restaurant scene and cooking with 'nduja (contrasting ideas, we know) in New York City before branching out to our North American…
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So you’re grilling fish, kebabs, burgers or other small pieces of meat, and you want to develop a nice, dark crust on the outside. What you don’t want, however, is to overcook that meat on the inside. In order to achieve the perfect combination of satisfying crunch surrounding juicy meat, you need a ripping hot…
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In a world that appears to be saturated with celebrity chefs, are our taste buds more easily fooled than ever? Can simply being at these chefs' restaurants alter the way you experience food, no matter what ingredients are used? Say, for example, David Chang were to serve you a bowl of instant ramen. Would this dish undoubtedly be the best instant ramen…
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James Beard Award–winning Toro and Coppa chef Jamie Bissonnette knows his way around the vast world of preserved meat and fish. He's a master of charcuterie (coppa is Italian cured pork neck) and an avid collector of canned Spanish seafood — an enviable hobby if you've ever loved a smoked mussel or glistening sardine in your life.…
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About a month ago, give or take, Maine's lobsters shed their shells. When this annual event takes place, they grow new shells to expand into, and in the meantime, they are in their absolute, most succulent prime. Any East Coast shellfish fan has enjoyed one before, particularly summertime lobster bake/boil enthusiasts; it's just about recognizing the signs: a shell that…
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From the same two English dudes who brought you breathable booze comes a pop-up serving 200 courses in 24 hours in London, according to the Evening Standard.Aptly dubbed the 200 Club, the restaurant will serve a daylong meal (from September 3-4) that will be color-coordinated to appeal to all design-forward food fanatics. The pop-up is split into 10 different…
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Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer founded Philadelphia’s Kensington Quarters and helped develop a renowned butcher-training program at Brooklyn’s Fleisher’s. Today, he consults with farmers, chefs, butchers and anyone else who will listen. In each column, Mayer tackles a pressing issue facing both meat buyers and home…
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In a letter last week to John Mackey, cofounder and co-CEO of Whole Foods, five organic farmers gave him — and the world — a piece of their minds regarding the company’s new “Responsibly Grown” ratings system. Whole Foods has long used scales, like their numerical 1-5 meat ratings, to help consumers find the sweet…
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Food Republic’s new column, Ask Your Butcher, seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer — former founder and co-owner of Philadelphia’s Kensington Quarters, a full-service restaurant, bar, butcher shop and classroom — will tackle a pressing issue facing both meat buyers and home cooks in each column. Next up, Bryan…
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In June, Food Republic is counting the many reasons to love Asian food in America right now. Here’s one of them.Sometimes the most important ingredients are the ones you don’t even realize you’re tasting. Give them their proper shine, and they’ll help the disparate elements of a recipe harmonize like Shai. But strike them from the…
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Food Republic’s new column, Ask Your Butcher, seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer — former founder and co-owner of Philadelphia’s Kensington Quarters, a full-service restaurant, bar, butcher shop and classroom — will tackle a pressing issue facing both meat buyers and home cooks in each column. Next up, Mayer explores…
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Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer founded Philadelphia’s Kensington Quarters and helped develop a renowned butcher-training program at Brooklyn's Fleisher's. Today, he consults with farmers, chefs, butchers and anyone else who will listen. In each column, Mayer tackles a pressing issue facing both meat buyers and home…
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Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer founded Philadelphia’s Kensington Quarters and helped develop a renowned butcher-training program at Brooklyn’s Fleisher’s. Today, he consults with farmers, chefs, butchers and anyone else who will listen. In each column, Mayer tackles a pressing issue facing both meat buyers and home…
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Hot dogs and tacos. That’s what I found myself digging into on a recent weeknight at one of New York City’s hottest restaurants, where each and every table is packed nightly and reservations are regularly made several weeks, if not months, in advance. But these were not just any old hot dogs and tacos. The…
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Bon Appétit has announced its annual "Hot 10" list of the country's best new restaurants. As part of the publication's September restaurant issue — dedicated to everything new, trendsetting and innovative in the culinary world — deputy editor Andrew Knowlton and senior editor Julia Kramer dined at hundreds of spots across the country to narrow…
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As anyone who’s familiar with their popular line of apothecary products will tell you, Matthew Malin and Andrew Goetz are no strangers to quality ingredients. The pair behind Malin+Goetz have built an expansive business on stylishly packaged unisex skincare treatments, hair products, and fragrances formulated with natural, plant-based components, which are sourced as locally as possible.…
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For Chef Thomas Keller, co-founder of hugely successful gluten-free flour blend Cup4Cup, it all began with his signature amuse bouche: a salmon tartare cornet with sweet red onion crème fraîche. French Laundry culinary researcher Lena Kwak decided to develop a gluten-free version of the iconic bite so more guests could enjoy it, and the resulting…
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Hot chicken: It's what's for dinner! More specifically, it's what was for dinner when we took visiting Nashville chef Matt Bolus to two different restaurants in Brooklyn serving his native city's specialty dish. We jotted down his thoughts on the Big Apple's renditions, then jetted off to Cinque Terre, Italy, to compile a food guide to…
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Corn dogs are the ultimate summer carnival food. The image of a hot dog coated in a thick layer of cornmeal batter and served on a stick can evoke memories of childhood — strolling on the boardwalk, riding the Ferris wheel, chomping down on one (or several) and washing it all down with a blue…
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At a time when menus frequently feature seasonal specialties, the farm-to-table mantra may start to sound a little cliché. But for three Colorado chefs, sourcing food from farms involves more than picking up the phone. For them, making local produce a priority involves actually working the land. Eric Skokan. (Photo: Ashley Davis Tilly.)
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It's the best hard-to-find seafood specialty since Brazilian fish ribs: crab butter, better known as tomalley, or "guts and roe." You won't see a lot of seafood places serving it, but Anthony Bourdain is a fan, and when you come upon that knowledge, you don't argue. You just eat it and nod sagely with enlightenment as you…
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It should come as no surprise that food and drink companies are among the country’s most innovative consumer and retail brands. Aided by the maturation and willingness to spend of millennial consumers — as well as their desire to explore the new and trendy — entrepreneurs have built businesses in these areas worth billions of…
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Ben Vaughn is perhaps best known as the host of the Food Network series Food Inspectors, in which he helped small restaurants prepare for looming health inspections in episodes with such ominous titles as “Rats in the Cellar” and “Slugs in the Walk-in.” Perhaps because it sounded more like Billy the Exterminator than a cooking show,…
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I consider myself an advocate of all sandwiches: toasties, paninis, num pang, shawarma. In all its forms and derivations, the sandwich is the perfect portable food, a tasty encapsulation of bold experimentations in flavor and texture. I recently elevated my sandwich game to a new level when I discovered a contraption known as the jaffle iron.The…
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Iam driving around Brooklyn on a muggy summer afternoon, anxiously refreshing Google Maps in hopes of finding a way to avoid the borough’s jam-packed streets. Riding shotgun is Nashville chef Matt Bolus, a former James Beard Award nominee, who is visiting New York for just two days. The rush-hour traffic is all that stands between…
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No longer do you have to struggle with sticky spoons in order to get that sweet honey flavor. At least, not when you have honey powder on hand. "Real honey can make ingredients all gooey," says Stephanie Izard, chef-owner of Girl & the Goat and Little Goat Diner in Chicago. "The great part about honey powder is…
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While Americans are just warming up to the idea of oddly flavored snacks like Key lime pie Oreos, chicken-and-waffles Lays potato chips and birthday-cake Pop Tarts, Japan has shown a total mastery of Kit Kats for years. The country has launched more than 200 flavors in 15 years. That's four times the number of Jelly Belly flavors and almost…
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We covered a diverse range of food and drink items this week at Food Republic. On the home front, we learned how to make tteokbokki and Filipino beef jerky, how to use pickled mustard seeds and how not to mess up homemade pizza. We also got schooled on how best to enjoy French wine during the…
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Selecting a fish from a display over ice just doesn’t suffice as being close enough to your dinner anymore.Targeting our hunter-gatherer senses, Zauo, a Japanese chain of “fishing restaurants,” is scoping out the New York City scene for a possible expansion Stateside, according to Grub Street. The tank-to-table concept allows diners to bait their own hooks…
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We’ve officially reached the dog days of summer. There’s no better time to grill out. Steaks, burgers, chicken, kebabs, brats, salmon, shrimp, corn — the options are endless. But by peak summer, when bits of your favorite ingredients have affixed themselves oh-so-stubbornly to the grill, the whole outdoor-cooking situation can get gross. That awkward moment…
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When was the last time you saw a cool couples blog? Never, right? Well, forget the wedding-planning Pinterest boards and the staged smooches; this is war. The anonymous authors of Meanwhile in Mafhattanstan are eating their way through "B's" deployment to Afghanistan. His girlfriend, "G," a Manhattan food writer, reminds him what he's missing. Check out a…
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Though the last month of summer is upon us, don't start mourning just yet. After all, this is high time for growing and harvesting, and the farmers' market is brimming with ruby red tomatoes, golden yellow corn, emerald-hued leafy greens and bright orange peaches. No matter where you live, the bounty proves full, something chef…
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A porcine sign marks the spot of Edwards's retail shop in Surry, Virginia. (Photo: Chris Chamberlain.) Sam Edwards III isn’t trying to fool anybody, but he’s no dummy, either. If you were to stop by his modest retail shop in Surry, Virginia, you’d think his operation is just a small country store. A giant sign…
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I love making pizza at home. I adopted a pizza dough recipe a long time ago, and over the years I've tweaked it a bit until I got it how (I thought) I liked it. I know how to make good simple tomato sauce. But sometimes life tosses you some surprising information, and if you're…
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When I was a kid, I thought I didn’t like mustard, but that was because the only mustard I had ever tried was the basic yellow stuff from a squeeze bottle. Then one day, making sandwiches at home with my dad, I decided to try some of the spicy brown stuff (because my dad loved it…
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Perdue Farms is trying to make good on its slogan, “We believe in a better chicken.” Better, in this case, seems to mean no antibiotics. For the most part, anyway. After a decade of experimenting with decreased use of antibiotics in its poultry, the nation's third-largest chicken supplier announced that it has completely eliminated antibiotics…
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Esther Choi is chef-owner of mŏkbar, a busy Korean noodle bar located in Chelsea Market that serves unique versions of ramen, as well as “anju” — dishes that Koreans like to pair specifically with beer and soju. Why an extensive anju menu? Because Koreans are masters of both eating and drinking. One of these anju dishes…
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It's something millions of people engage in on a daily basis, but for many, it's a mundane, pedestrian, and joyless ritual: takeout coffee. But South Korean designer Jang Woo-seok is determined to change that. While his concept, titled "Coffee Lid: Take 'Kiss' Out," is still in a prototype phase — Jang says the product will eventually…
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Deep-fried and dusted with powdered sugar. Don't get too excited just yet — we’re talking about an iPad.In what he calls “commentary about the similarities between tech culture and fast food,” photographer Henry Hargreaves took technological relics like the iPod Classic and Game Boy Advanced, threw them in a fryer and documented the results. The…
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Dallas chef Chad Houser was helping his fellow board members of the Dallas Farmers Market Friends group organize an ice cream competition for culinary students when he came face to face with a challenge of his own: teaching eight kids from juvenile detention how to make ice cream. The board had just brought on an…
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George Lucas’s Star Wars franchise has always maintained a strong marketing presence. Case in point: We’re writing this article from under our Star Wars bedsheets while sporting our stylish Star Wars pajamas. As soon as we’re finished doing that, we’re making a beeline for the Star Wars–themed General Mills cereal that’s sitting in our pantry.Soon…
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Fabio Trabocchi is the man to know in Washington, D.C. As owner of the District’s Fiola, Fiola Mare and Casa Luca restaurants, the Italian-born chef has racked up an impressive number of accolades over the years, including the James Beard Award for Best Chef: Mid Atlantic in 2013. His three establishments have been voted among…
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Welcome to Interior Motives, our recurring feature focusing on the design inspiration behind just-opened restaurants, food halls and bars.When Gabriel Kreuther, longtime executive chef of the Modern, stepped down to open a restaurant of his own, New Yorkers wondered what turn the Frenchman’s post–Danny Meyer life would take. A rather blissful one, it turns out.…
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If you've ever strolled past your local park, coffee shop or house of worship and noticed boxes full of heirloom carrots, beets and radishes, then you've likely witnessed the bounties of the CSA, otherwise known as community-supported agriculture. It's easy to join: Members need only sign up to receive regular shares of fresh produce, straight from…
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At 6 p.m. on a recent Tuesday, nine office workers are gathered around a single jar of salsa. The specific recipe is unclear but essentially consists of maybe a handful of chopped tomatoes and what tastes like half a bottle of cheap tequila.In this room, not a soul is over 30. “Come try this,” says Mackenzie…
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Chef Tyler Florence broke the Guinness World Record for the longest barbecue marathon in New York City’s Gansevoort Plaza last week. He and the Ball Park Finest Grillathon winners grilled for 34 hours and 35 minutes, making over 500 pounds of food and 3,000 hot dogs that were donated to City Harvest, a food rescue…
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Chef Gavin Kaysen made national waves last year when he announced he was giving up the helm of New York City's Café Boulud to open a restaurant in his hometown. Kaysen, who worked for Daniel Boulud for nine years and counts the great chef as his mentor, rolled out Spoon and Stable in the North…
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Ethically minded butcher Bryan Mayer founded Philadelphia’s Kensington Quarters and helped develop a renowned butcher-training program at Brooklyn’s Fleisher’s. Today, he consults with farmers, chefs, butchers and anyone else who will listen. Normally, Mayer tackles a pressing issue facing both meat buyers and home cooks in his regular Ask Your Butcher column. This week, he takes a break from his…
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Welcome to Interior Motives, our recurring feature focusing on the design inspiration behind just-opened restaurants, food halls and bars.The rags-to-riches tale of mezcal — from tequila’s poor cousin to coveted small-batch liquor — has been well documented. Admired for its distinctive smoky, complex flavor, it has traditionally been made throughout Mexico from the heart of…
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What comes to mind when the words “American” and “food” are mentioned together? Barbecue? Hamburgers and hot dogs? Some interpretation of General Tso's chicken?For photographers Barbara Ciurej and Lindsay Lochman, their minds go to processed foods — towers and towers of white bread, Froot Loops and marshmallows, to be exact. Using these foods to re-create famous landscapes of…
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Long before Banksy and Neckface came along, NYC had been fertile ground for graffiti and renegade street art. What's new, however, is the emerging wave of looser, street-influenced artistry coming in from the cold to find a home on walls at some of the city's recently opened dining establishments.In the days leading up to Lafayette's…
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Brett Davern is racing toward his dreams. Well known for his role on MTV’s Awkward — which premieres for its fifth and final season August 31 — Davern recently portrayed Carl Wilson in Love & Mercy, a biopic about Brian Wilson of the Beach Boys. He can currently be seen in The Stanford Prison Experiment,…
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For a butcher, Cara Nicoletti cleans up real nice. When we meet to discuss her new book, Voracious, Nicoletti shows up at Brooklyn’s Blind Barber looking incredibly poised in a bright red sleeveless jumpsuit, with hoop earrings framed by her dark brown waist-length hair. Not a speck of blood anywhere. First, she politely asks for an…
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By now, we're well aware of the purported health and environmental benefits of buying organic products, whether or not we ultimately opt for that slightly pricier stalk of Brussels sprouts. Buying local and from farmers’ markets is also important in not only supporting small businesses but also in supporting better growing practices.A team of researchers from the University of…
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Steven Satterfield, the executive chef and co-owner of Atlanta's Miller Union, is embarking on a Bay Area trip, and he's taking us with him. Well, he'll really just be taking over our Instagram starting today and going through the weekend, but we can dream, right? Satterfield will be promoting his new book, Root to Leaf, which…
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Martin Yan has been on TV, he says, “longer than anyone.” He’s not entirely right, but when he says it, it feels right, if that makes any sense. When Yan began his career as an on-air chef personality, broadcasting through a local Calgary TV station in 1978, there were few chefs in the cooking-show arena.…
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Welcome to Italian-American Week, when we’re taking a bit of a break from our usual stories to focus on the important stuff: red sauce, stuffed pasta, porchetta and the chefs and home cooks making it all happen.Mario Carbone’s first restaurant gig was on Northern Boulevard in Queens, shucking clams and oysters at a place called the…
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The popular Brooklyn BBQ Blowout has just completed a stellar season, and Food Republic is happy to have partnered with the team for a fourth year. As a refresher, the series is hosted by our dudes at Finger on the Pulse and features guest chefs, guest DJs and quality beer (in various quantities). Last night’s event at Good Co.…
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For weeks, I’ve watched Duangporn Songvisava (best known as Bo) yell orders in the kitchen or tend to her restaurant guests during dinner service. I walked into Bo.lan in Bangkok last month to interview for an internship, but what I thought would be a formal Q&A session became an enlightening conversation about the present and future…
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A proper chef’s knife is the single most important tool in any kitchen. I’d be lost without my 8-inch Wusthof, although I’ve flirted with expensive competitors and seriously considered selling a vital organ for a bespoke walnut and carbon beauty handmade in Brooklyn. Yet despite all these options — and their eye-popping price tags —…
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Emojis have opened up a new realm of texting communication. Before this revolution, how else could we effectively express that we wanted ramen or were feeling like a dancing lady in a red dress? Words?Hiroyuki Komatsu, an engineer at Google, recently proposed to Unicode Consortium (the organization that dictates what is worthy of becoming an…
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On my days off , I eat sushi and sashimi more than anything else. I love Japanese food, and this is my favorite way of treating sea urchin. The crunch of the toast, the briny sweetness of the sea urchin, and the heat of the mustard and wasabi are a great combination — it’s so…
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Textural balance and difference is important to every recipe, but especially with veggie burgers. Have you ever had one that’s just plain mushy? If so, it was probably your last until now. This recipe, with sweet potatoes as a lightly sweet binder and base, meaty mushrooms, toothsome walnuts, and al dente quinoa, will change the…
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Chef, food stylist and blogger Maria del Mar Sacasa knows a lot about food these days, and one fact in particular: Quinoa is here to stay. The tiny superfood grain wears a surprising number of tiny hats — which is to say, it goes wherever you say it goes. Stir-fry, burgers, stuffing, even pancakes! Bust out…
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Master pâtissier to the stars, TV host and all-around baking guru Eric Lanlard has a new cookbook that will have you running to bust your stand mixer out of its cupboard prison. From the classic to the wildly inventive (and every pastry in between), Lanlard's sweet creations rise to the top of our "to bake"…
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You know Marc Murphy from his regular appearances on Chopped and as a guest on Iron Chef. He’s also a champion of NYC-based food nonprofits Share Our Strength and City Harvest and works on the Diplomatic Culinary Partnership with the U.S. State Department. We know him as chef-owner of a handful of our favorite restaurants, places where…
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Food writer and blogger Pamela Braun’s new jerky-centric book is anything but dry. Get it? Cause it’s jerky? Anyway, pick up a copy of this step-by-step, totally comprehensive snack bible and get dehydrated! Well, not you yourself, but lots of various foodstuffs. Kung pao beef, for example. While you might think this would be a hot…
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You know Marc Murphy from his regular appearances on Chopped and as a guest on Iron Chef. He's also a champion of NYC-based food nonprofits Share Our Strength and City Harvest and works on the Diplomatic Culinary Partnership with the U.S. State Department. We know him as chef-owner of a handful of our favorite restaurants — particularly…
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Leave it to West Coast guide to the good life Sunset Magazine to throw together a side dish that sounds so delicious, we'll be ditching potatoes for a while. Polenta is good luck for me — my very first cookbook was all about polenta — so when I saw this dish on the menu at A’Town Bistro…
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Hunter, author, outdoorsman and preparer of delicious wild game Steven Rinella is the host of Meat Eater, which airs on the Sportsman Channel. Out today is the first volume of his most recent book: The Complete Guide to Hunting, Butchering and Cooking Wild Game. This installment tackles big game — really big game. Elk, moose and…
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Southern food and the paleo diet may not seem like they even belong in the same thought, let alone the same cookbook, but author Jennifer Robins is changing all that with Down South Paleo. All your favorite comfort food has been converted, but just because there’s no dairy, gluten or sugar doesn’t mean there’s no flavor.…
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No matter what you're craving, there's a paleo hack for it in blogger Rachael Bryant's new cookbook, Nourish. Dessert isn't verboten, so take full advantage of that, grab some peak-season mangoes and get ready for an utterly refreshing frozen treat. The great thing about this dessert is that it comes together in about a minute and doesn’t…
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Southern food and the paleo diet may not seem like they even belong in the same thought, let alone the same cookbook, but author Jennifer Robins is changing all that with Down South Paleo. All your favorite comfort food has been converted, but just because there's no dairy, gluten or sugar doesn't mean there's no flavor.…
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No matter what you're craving, there's a paleo hack for it in blogger Rachael Bryant's new cookbook, Nourish. Jerky isn't verboten, so take full advantage of that, marinate the heck out of some pork and get ready for a supremely satisfying snack. Most people think of beef when it comes to jerky, but that’s not the only…
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No matter what you're craving, there's a paleo hack for it in blogger Rachael Bryant's new cookbook, Nourish. Deep-frying isn't verboten, so take full advantage of that, sub mashed plantains for flour and crunch into these addictive sweet and salty croquettes. Did you know that you can make the perfect croquette dough with just one ingredient…
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There are huge metal round pans filled with plump midye (mussels) frying in every street food market and outside fish restaurants, tempting passers-by along the Bosphorus. It’s a favorite Istanbul snack or hot mezze — a few freshly fried battered mussels threaded onto wooden skewers and served with a squeeze of lemon and some tarator dipping sauce. My version turns…
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Australian chef and author Billy Law's new book, Man Food, is an ode to all things, well, man food. And real men make their "epic burgers" out of Wagyu beef (plus, Law was on Masterchef — what exactly's not to love there?). Pick up a copy and just wait 'til you see the snacks section. Here's a deep-fried peek.…
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Hunter, author, outdoorsman and preparer of delicious wild game Steven Rinella is the host of Meat Eater, which airs on The Sportsman Channel. Out today is the first volume of his most recent book: The Complete Guide to Hunting, Butchering and Cooking Wild Game. This installment tackles big game — really big game. Elk, moose and…
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You are the master of your dietary destiny. Pick up a boost from fitness guru and nutritionist Julie Montagu's new book, Superfoods, and enjoy pretty much the whole-est grains there are. Seriously, friends, eat your fiber. A healthier version of classic spaghetti with meatballs, this eggplant, tomato and almond pasta dish is still packed with protein, but it…
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Celebrity chef and fitness guru Candice Kumai’s latest book, Clean Green Eats, is your guide to enjoying whole foods like you never have before. Supercharge everyone's favorite cake with creamy avocado and healthy coconut oil. If that sounds like your kind of cake, you know what to do. This decadent, fudgy, and dense cake quickly became…
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We recently spent a day in the kitchen with Rossopomodoro's master pizzaiolo Rosario Granieri, learning why our homemade pizza was only "pretty good." Try this recipe for one of his prized pies, Le Verace, starring fresh, creamy buffalo mozzarella and a simple three-ingredient sauce.Says the chef:"This is a recipe adapted from our dough recipe for the home…
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Food writer and blogger Pamela Braun’s new jerky-centric book is anything but dry. Get it? Cause it’s jerky? Anyway, pick up a copy of this step-by-step, totally comprehensive snack bible and get dehydrated! Well, not you yourself, but lots of various foodstuffs. Thinly sliced orange-marinated duck jerky, for instance. If you like duck à l’orange but not…
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In New Chefs Rising, Food Republic finds young cooks who are making moves, running their own kitchens in successful restaurants, in many cases before their 30th birthday. Enter: Jake Eberle of Le Fond in Greenpoint, Brooklyn."I like to celebrate tradition and fundamental technique," says Eberle of his recipe for Moroccan merguez lamb sausage. "This is what…
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Food writer and chef Anna Watson Carl’s book, named after her blog, the Yellow Table, is a dinner party host’s best friend. Whether it’s an informal gathering of friends or a full-on event, boost your confidence with expert tips and spectacular recipes that are sure to help you pull it off like a pro. What to do with…
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Food writer and chef Anna Watson Carl’s book, named after her blog, the Yellow Table, is a dinner party host’s best friend. Whether it’s an informal gathering of friends or a full-on event, boost your confidence with expert tips and spectacular recipes that are sure to help you pull it off like a pro. Can you imaging setting…
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Celebrity chef and fitness guru Candice Kumai’s latest book, Clean Green Eats, is your guide to enjoying whole foods like you never have before. Supercharge the rice bowl concept with hulled barley and protein-packed tofu and edamame. If that sounds like it needs avocado, you're absolutely right. The distinctive flavors of lemon, sesame oil, soy sauce,…
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Fritos (“little fried things”) were once just a popular Mexican beach snack before the Doolin family discovered the corn chip in a San Antonio gas station and made them the focal point of a now classic southern dish. In the 1930s, Charles Elmer Doolin and his mother, Daisy Dean Doolin, took their discovery and created the Frito Pie,…
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Food writer and chef Anna Watson Carl's book, named after her blog, the Yellow Table, is a dinner party host's best friend. Whether it's an informal gathering of friends or a full-on event, boost your confidence with expert tips and spectacular recipes that are sure to help you pull it off like a pro. My friend Kelyn helped me…
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Polenta in a tube is incredible. Sure, you could boil your own batch, spread it out on a pan, bake it, let it cool and punch out individual slices (that occasionally still fall apart) ... or you could pop open a roll of premade, ultra-dense, firm, bone-dry polenta that's just screaming to be olive-oiled, seared or…
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Did you see the recent Instagram takeover from the master sandwich-crafters at San Francisco sammie heavens Rye Project and Deli Board? Good! Did you salivate the whole time? Us too. Things got messy, and that's okay. Check out this bonus recipe from chef-owner Adam Mesnick, whose Cleveland roots run deep. Deep-fried, that is. Seek out Cleveland Stadium…
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Australian chef and author Billy Law’s new release, Man Food, is an ode to all things, well, man food. And real men make their “epic burgers” out of Wagyu beef (plus, Law was on Masterchef — what exactly’s not to love there?). Pick up a copy and just wait ’til you see the meat section. Here's a…
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During a brief move-in stint last year, I realized that two peoples' hot sauce collections cannot fit into the door of one 2/3-sized "urban efficiency" refrigerator. Rather than get rid of the roommate or the hot sauce, I first applied simple kitchen logic: can I possibly get something delicious out of this? And I did. It's…
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You are the master of your dietary destiny. Pick up a boost from fitness guru and nutritionist Julie Montagu's new book, Superfoods, and enjoy pretty much the whole-est grains there are. Seriously, friends, eat your fiber. I especially love this recipe because not only is it tasty in every way possible, but also it’s a big hit with…
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When you’re dining in a restaurant in which the chef calls the local farmers by name, you know you’re in for a good meal. Food writer, critic, author and all-around awesome person Morgan Murphy's latest book, Southern Living Off the Eaten Path, puts the dishes he's learned on the road to the test in Southern Living's…
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In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.After just a few hours…
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In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.It's not typical for a…
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The Taste of WGBH Food & Wine Festival is returning to Boston. The fourth annual celebration will take place from September 17-20. The festival will kick off at the Chef’s Gala Reception on Thursday, September 17, with a lineup of 26 chefs from around the region cooking. This year's featured participants include Matt Jennings, Jody…
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On a recent Delta flight to San Francisco, a flight attendant named Haitham took a shine to my boyfriend (and eventually me) and revealed a few of his favorite travel tips.If you’re midflight and craving a twist on one of the free snacks, squeeze a lime wedge onto a Biscoff cookie and presto: You’ll be…
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In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.Being a proud Pennsylvanian, I’ve…
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In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.Several days into my stay…
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For those who search far and wide for the finest glass of wine and find art in the swirl, sniff and sip of a tasting within sight of where its grapes were grown, there is a destination you should consider. Cariñena, an ancient and world-renowned growing region in northern Spain, holds the history of oenology…
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Cartagena — Colombia’s walled city on the Caribbean — is a food nexus, one in which ingredients from the sea, jungle and mountains meet with African, Spanish and native South American techniques. Visitors have to look no further than the city’s streets to experience the variety of tastes and textures that come together here.When I visited last month,…
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During the summer months, Portland, Maine, is as irresistible as a destination gets. The weather is comfortably warm, with low humidity. The skies are crystal-clear, and the water is, well, right there. Aside from the postcard-perfect backdrop of the city and its natural surroundings, there’s plenty of good eating to be done.Here, I share five…
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“What is it with the Americans and Cinque Terre?” asks the Danish gentleman to my left, his tone both curious and concerned. “My wife and I thought we found this hidden gem, and then we arrived here, and I have never seen so many Americans in my life.”It’s true. The Americans adore Cinque Terre, or…
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As we continue Fantasy Travel Week we bring you a dispatch from chef and cookbook author Jody Eddy, who traveled deep into the heart of Kashmir to learn about the sacred saffron harvest.The saffron farmer handed me a burlap bag of crocus before we said goodbye after a long day of harvesting in Pampore, India…
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As March Madness and NCAA basketball start to take center stage of the national consciousness, eyes usually turn to the Bluegrass State for at least part of the month, specifically to Lexington, home of the Kentucky Wildcats. But there's more than roundball in Lexington, which has developed a pretty notable restaurant scene over the past decade.…
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CrescentRating, the world's leading authority on halal travel, released the world’s first halal travel glossary this week.The glossary covers way more than just the menu options at your favorite New York City halal food cart. It contains over 150 terms about the “core values” of halal travel, cuisine and Muslim faith and is available for free…
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In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.When Milan was selected to…
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Long gone are the days when hotels could skate by with offering only insipid room-service BLTs. Nowadays, food and beverage is as much of a priority as designer guestrooms, inevitably drawing in locals to boot. Many a new property is slated to open this fall, promising some intriguing culinary amentities as part of the package.…
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