Food Republic beer writer Jonathan Katz's piece on craft beer canning's rising popularity left us with one important question: why does canned beer stay fresher than bottled? Several reasons, in fact. Let's defer to the beer man for this one."Canned beer stays fresher for two main reasons: cans hold a much more reliable seal than bottles,…
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If wanting a beer right after your workout has ever been a dilemma for you, there’s now a brew that could change that.Supplemental Brewing is running a Kickstarter campaign in hopes of quenching the thirst of bros everywhere with its two beers: Brewtein and NutriBeer. According to the Kickstarter, these beers are supplied with four to seven grams of…
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As the chairman and CEO of illycaffé, the Italian coffee company with a logo even more recognizable than Starbucks', Andrea Illy knows his way around a bean. And while many of us, not just devoted coffee nerds, have our basic preferences and habits when it comes to our morning cup, I for one am always searching for…
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Dry, wet, dirty, stirred, shaken, gin, vodka, olives, onions or twist: The martini may be the most subjective of cocktails amongst patrons, and most feel that their preference is the only way the drink should be enjoyed. Iconic as it may be, I’ve personally never found the original especially compelling, which is why it’s refreshing to see a variation…
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In this Golden Age of coffee, java-heads will spend a mini-fortune to up their game with high-quality conical burr grinders and fancy imported brewing devices. But while those who are tired of burnt-tasting Starbucks may flirt with oddball apparatuses like expensive espresso machines and costly Keurig clones that sacrifice quality for convenience, there's a simple at-home coffeemaker…
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Jeffrey 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 . One of the hot buzz terms in writing about cocktails these days is “modern…
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Whereas the martini was a front-runner of the 20th century cocktail lexicon, the Negroni appears on track to be this century's preferred stirred favorite. Adventurous adaptations are plentiful, and sometimes it’s those found outside of the purist cocktail bars that end up being the most memorable. Take Brooklyn’s Locanda Vini i Olii in the heart of Clinton Hill, which features a menu…
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The folks at Prophecy Wines have introduced a new line of wines with a broader approach to discovering great wines from around the world. They are bringing a Pinot Noir to the table that’s delightfully fruit-forward and slightly unexpected, thanks to sourcing from some of the best appellations in California. With a selection of grapes from…
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Fall is officially here, and with it, this question: Are we, as a society, so obsessed with pumpkin that the demand needed to be supplied? The Atlantic hints this may be the case, but climate change is also a factor. The publication reports that Oregon craft-brewing powerhouse Rogue picked pumpkins for its Pumpkin Patch Ale in mid-August…
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Chances are you’ve gotten a dirty look or two over the years from your boss for taking a casual break early in the workday. But did you know that these breaks are more productive for you than those taken later in the day? According to a new study, mid-morning breaks are significantly more restorative than…
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New Zealand’s natural beauty causes the jaw to drop as if pulled by a puppet string. There’s no avoiding it, as the landscape unfurls into brilliant green pastures dotted by the errant flocks of sheep, underneath a blue sky. In the Marlborough Valley, it’s instantaneous the understanding of why one would want to put down…
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Though summer is coming to a close, the refreshing bite of citrus from the national drink of Mexico is still a welcome respite. Though the Paloma might be served with a more practical grapefruit soda instead of fresh juice down South, the best craft versions take advantage of the natural sweetness and brightness found in…
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Whatever the potential size of Anheuser-Busch InBev’s recently announced takeover bid of SABMiller — some have placed the final tally at more than $75 billion, the most recent market value of the latter — the craft sector of the U.S. brewing industry appears to be greeting the deal with a shrug.Simply put, the U.S. Justice…
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Every day, the wine scene is getting more exciting. Across the country, new wine-focused bars and restaurants have opened their doors, welcoming people who are ready to try something beyond the usual glass of Pinot Grigio or “the house red.” Now is the time for expansiveness, as winemakers and drinkers alike are letting their palates…
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Jeffrey 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. Once again, fall is here. Almost overnight here in Oregon, the weather has…
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If you spend even a little time with Adam Ford and you’re at all interested in vermouth, you’re bound to find yourself in an argument. Ford, the owner of Atsby Vermouth, has spent the past three years trying to transform the public’s perception of the spirit. Late last year, he took his next step with…
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Everyone wants to drink tea. Either you think it’s healthier for you, you need to cut back on coffee or you just want something new in your life. It’s important to remember that not all teas are created equal, even if they come from the same plant, Camellia sinensis. Like wine, colors and flavors are…
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Michael Coll makes no apologies for opening a hangout designed primarily for wine geeks. Wine Disciples is a new wine bar in New York’s garment district with an adjoining wine shop. Originally a single space, the location was split in two, with a new wall built in between, because New York state law doesn’t allow…
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The elegance of the French 75 is unparalleled. Whether made with gin or cognac, it’s hard to imagine creating an improved version of this classic. However, at one of the latest fine-dining establishments to open in NYC, Gabriel Kreuther, not a shred of elegance is lost in an inventive marriage of both Alsatian and Mediterranean elements in its Mirto cocktail. Of course,…
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‘Tis the season for tailgating and with it, that supreme challenge of finding the right beer to drink: one that is not too thin and forgettable, yet not too rich and strong. You’re going for distance with tailgate beers, after all, not speed.To help you navigate this conundrum, we have picked 11 beers that are…
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Autumn is arguably the best time to be a beer drinker in America. The richer, fuller, more complex brews come out to play as the thinner wares of summer retreat. Plus, the beers of fall, including the 15 American-made ones recommended below, seem to pair perfectly with the cooler weather that settles upon most of…
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Our obsession with launching things into space, whether it be bacteria, burgers or booze, doesn't seem to be coming to an end any time soon.A sample of Scottish whisky from Ardbeg Distillery that was sent to the International Space Station three years ago has returned and reportedly tastes significantly different, according to the BBC.Ardberg launched a vial…
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We're big fans of Lagunitas beer at Food Republic. See: our comprehensive guide to the brewery and six bottles you need in your life. Breaking news! The Dutch beer company known for those bright green glass bottles, Heineken, announced on Tuesday that it will buy 50 percent of India Pale Ale kings Lagunitas Brewing Company’s shares.According to…
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Welcome to Craft Beer & Spirits Week, when we take a look at some of the passionate producers, bars and people helping make our world a more spirited place. Jess Lebow is a beer expert and home brewer. His second book, The United States of Craft Beer, is a state-by-state exploration of America’s greatest breweries, focusing…
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It’s a crowd-pleaser. Rye whiskey, sugar, bitters, absinthe and lemon oils create the perfect balance of flavors and unmistakable aromatics. Though the traditional Sazerac's formula seems simple, making one requires great attention to detail, from ensuring the drink is served as cold as possible to making sure it's not overdiluted to adding a bit of…
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Mankind has taken a bunch of steps and leaps since the moon landing. Now it’s kombucha’s turn. According to Munchies, the European Space Agency has conducted a study that involves sticking blobfish-like slabs of slimy colonies of yeast and bacteria called SCOBY on the side of the International Space Station to discover two things: whether there…
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Contributor Chad Walsh writes about wine and other beverages frequently for Food Republic and currently serves as beverage manager for the Dutch in New York City.Like it or not, this summer belonged to the “brosé.” That all-too-easy portmanteau, first popularized by Details and later hilariously sent up in The Guardian, nonetheless highlights changing attitudes with regard to…
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You bought a juicer, juiced some fruits and veggies and are well on your way to a healthier you. While you're packing way more vitamins and minerals into your body than before, there's just one thing missing: all those dry fiberous shreds left in the juicer are just that: fiber. And if it's there, it's…
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New York City is often said to be a place where one can sample many — if not all — of the vast array of cuisines the world has to offer. One cuisine that many believe the Big Apple needs to see more of is Puerto Rican. Meets NYC is looking to change that with the Puerto Rico…
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It was only a matter of time in today’s world of hybrid food crazes. After all, it’s a natural combination — a runny, soft-boiled egg is already a common addition to a bowl of piping hot ramen noodles. Its invention by a well-known chef certainly gives it instant credibility. And let’s be honest here for…
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Max and Ben Goldberg of Strategic Hospitality earned a James Beard Award nomination for Outstanding Restaurateurs last year, while they were still in their early 30s. Their recipe for success has revolved around figuring out exactly the sort of eating and drinking spots where they and their friends would like to hang out, leading to projects as…
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Some nights, for whatever reason, breakfast is on your mind. It's not that you don't want lasagna, it's that you really, REALLY want a sausage, egg and cheese. And that is perfectly okay. But rather than craft an unspectacular sandwich that'll only just satisfy that craving, peruse 10 of our heartiest, scrambliest and most yolk-tastic…
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As I came out of the subway, I double-checked my directions: Go to the building at 30th and Broadway, sign in, take the second elevator on the right and go to the ninth floor. After five months, a handful of missed connections and scads of e-mails, this was it: I was finally going to taste…
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New research shows that nearly half of the perfectly good seafood caught in America goes to waste, due to inefficiencies in the industry and "consumer refuse," according to Time.The study, which was published in Global Environmental Change, finds that most of the waste (51 to 63 percent) is caused by consumers, with the rest of the blame put on…
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What is chop suey? What is a double IPA? Sure, you’ve heard plenty about both, but do you really know what they are? And do you know how to make pizza with a cauliflower crust? We certainly learned a lot this week here at Food Republic. In between trips to Venice, Italy, for superb cibo and…
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"Low and slow" season is almost upon us, so break your slow cooker out of storage and fire up these 12 hearty meals. There's something satisfying about a bubbling Crock-Pot that somehow makes you feel like you've done more than toss a bunch of ingredients into a reliable appliance. And yet that's all you need to…
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Everyone has a favorite type of yogurt. And even if we all manage to agree on one single kind, there’s always the question of the brand. You might like Greek yogurt. But do you prefer Fage or Chobani? Perhaps Oikos? Why not cut out the decision-making process and make your own yogurt, incredibly easily, at home?Our…
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"...and a ounce of cucumber juice. Damn, where do I get cucumber juice? Can I juice in my blender?"We've all been there, particularly with regards to cocktail-crafting. And if something calls for cucumber juice, you'd better believe it's for a good reason. So can you get the juice you need using only the blender you…
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You’ve heard of ham-and-cheese-stuffed croissants, but what about Kit Kats baked into croissants? This chocolate-covered-wafer-filled French pastry that sounds like a stoner’s dream come true is now available. In Japan, of course. RocketNews24 reports that the croissant also comes in matcha flavor, but what about the other 198 flavors of Kit Kats that call Japan…
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The annual list of Latin America’s 50 best restaurants — compiled by the World’s 50 Best organization and sponsored by San Pellegrino and Acqua Panna — was announced last night in Mexico City.For the second consecutive year, Lima’s Central claimed the top spot. Acclaimed chefs Gastón Acurio and Alex Atala saw their flagship restaurants, Astrid y…
Read MoreOn Monday night in Brooklyn, a famed Copenhagen restaurant, Kødbeyens Fiskebar, subbed in for Carroll Gardens neighborhood standby Frankies 457 Spuntino, and we were there to capture all the action. The Takeover, as the teams called it, completed a transatlantic trade-off after Frank Castronovo and Frank Falcinelli took over the Fiskebar kitchen in June. In Brooklyn,…
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If there’s anything that Southerners care about more than their regional cuisine, it’s gotta be SEC football! To celebrate the 2015-16 college football season, Food Republic is launching a new series, SEC FoodBall. Each week, we’ll profile a Southeastern Conference town, and more importantly tell you where you should eat and drink if you’re fortunate…
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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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More than anything in life, I want to be able to eat pizza. However, as I reluctantly adhere to a gluten-free diet, the unlikelihood of this happening becomes grossly apparent.I’m unsure of its origin, but the cauliflower crust pizza phenomenon has been plaguing the Internet with its oddness for a while now. From urban-gardening microbloggers to…
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The annual touring tournament of pork cookery, Cochon 555, rolled into Toronto over the weekend for its first-ever event north of the border. Five local chefs — Parts & Labour’s Matty Matheson, Momofuku Shōtō’s Mitchell Bates, Le Sélect Bistro’s Albert Ponzo, Fidel Gastro’s Matt Basile and Dailo’s Nick Liu — competed to see who could create…
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Fall is inching its way closer to us, and we've got our bags packed for our ventures to all the new openings in the Mid-Atlantic and Portland, Oregon. We may even make a stop down South and catch some college football at LSU. We've also been busy in the kitchens. Some of us here are native…
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We’ve all had candied nuts. But these killer deep-fried glassy nuts take things to the next level. Subtly sweet, with an incredible glass-like coating, these nuts are assembled via a simple two-step, consistent technique that minimizes the chances of globs of sugar coating, burnt bits and overly chewy centers. Take a look at the easy…
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One of the big stories in the food world this week is Rene Redzepi's decision to close Noma, one of the world's top-rated restaurants, next year. Now it's being revealed that he intends to reopen Noma next year in a new Copenhagen location, to evolve the restaurant into a true Nordic culinary laboratory. The staff will grow their own…
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A new themed podcast, "Point," launches today, featuring guests focusing on a single topic. The first one is healthy living. It starts out on message, with a discussion about why young urbanites seem to be focusing less on partying and more on mindful eating and exercise. Then comes guest Nicholas Morgenstern, whose El Rey Coffee…
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What can one do in the span of six months? Backpack through Europe, take a couple of online courses, maybe even learn a language. Or, if you’re Andy George, you can use half a year and $1,500 to make a single chicken sandwich completely from scratch.Every aspect of this sandwich was grown, harvested, made and/or killed…
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Despite the abundance of grape tomatoes in the grocery store and market, the verdict is out: cherry tomatoes trump their oblong brethren. After talking to numerous chefs and farmers, they mostly agree that for a real dose of bright, tomato flavor, go for a cherry."I would choose cherry tomatoes over grape tomatoes any day," says…
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I’ve seen the light. Once a lost, flat water–drinking wanderer, now I am found.The newest release from carbonation giant SodaStream is the Power, conceptualized by Swiss designer and noted sustainability advocate Yves Béhar. Unlike its predecessors, the Power’s defining feature is automatic, push-button carbonation. Gone are the days of awkwardly pumping and priming CO2 canisters. With a simple…
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In case you haven’t noticed, it’s the end of grilling season, and with that, the end of burgers. At least that’s what the Internet tells me. You can see how this might strike a bit of fear into the heart of your local whole-animal butcher shop. No more burgers? What will they do with all…
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From Baltimore to Pittsburgh, through downtown Philadelphia to the suburbs of Washington, D.C., the mid-Atlantic region remains one of the nation's most vibrant areas for dining. Here are the 10 new restaurants we are most excited about within this particular hotbed of culinary development: Philadelphia restaurateur Konstantinos Pitsillides is bringing his unique take on Cypriot…
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Gluten-free giant Udi's has the lion's share of a market enjoying consistent growth: gluten-free bread, buns, pizza crusts, muffins and other wheat-free crumbly messes in a bag. Udi's newest variety even has chia seeds, as though things could not possibly get trendier. According to the company's website, there's "no need to toast this bread, go ahead and…
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Moving away from home can be hard, especially if it means moving away from home-cooked meals filled with nostalgia. Luckily for those in the Paris area, there’s a website, Lou Papé, that rents out grandparents who will bring the smells and tastes of home cooking to you, according to Food and Wine.Alizé Delbes founded the…
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We stopped by the James Beard House last week to see how Andrew Voss, executive sous-chef at the JW Marriott Orlando, Grande Lakes was holding up, halfway through prep for that night's dinner for 150. The answer? Great. He even had time to walk us through the preparation for one of his favorite bar snacks: pickled…
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We all know what secret sauce is. It goes by a lot of different names, but seemingly every decent burger joint has some form of it. In-n-Out has spread. McDonald's has the oh-so-clever Special Sauce. Shake Shack has Shack Sauce. What's it called? I call it secret sauce, but you can call it whatever you…
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We know that gender stereotypes plague our everyday lives and can influence our smallest decisions — even what we eat.A new study looks into how health-geared foods often feature "feminine" packaging while snack and junk foods are packaged with "masculine" markers. Lead researcher Luke Zhu tells Time that gender-targeted packaging has a lot to do with how…
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Autumn is here! Well, maybe not quite yet, officially, but it's certainly on our minds here at Food Republic. We hit the Fall Preview ground running, compiling restaurant opening guides for New York City, Los Angeles, Chicago, Miami, the South and overseas. We also rounded up 21 new cookbooks you should purchase, 15 excellent beers…
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Selecting high-quality whole fish at grocery stores or fish markets is simple when you know what to look for. A few easy inspection tips are all you need to keep in mind in order to determine whether the fish is fresh or prefrozen, has been handled properly or improperly, and is healthy or unhealthy. Our…
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If there’s anything that Southerners care about more than their regional cuisine, it’s gotta be SEC football! To celebrate the 2015-16 college football season, Food Republic is launching a new series, SEC FoodBall. Each week, we’ll profile a Southeastern Conference town, and more importantly tell you where you should eat and drink if you’re fortunate…
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Everything you know about the paleo diet might be a lie.Well, not everything. It’s true that our ultra-hairy ancestors had yet to figure out the pasteurization of animal’s milk and didn’t ingest dairy. But the general consensus that grains were also not part of their diets has recently been shown to be false. According to The Telegraph, researchers from…
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Want to eat at some of New York City’s best seafood restaurants and help the ecosystem in the process? Beginning today — and continuing through September 27 — that scenario can be a reality, thanks to the Billion Oyster Project. The education project’s mission is to restore 1 billion live oysters to the New York Harbor, on…
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Technically you really should be taking your knives to a sharpener, particularly if they're nice knives. But when it comes down to you, the cutting board and that tomato/squash/turnip you'd rather not slice off a finger for, your knife holds all the power.Pick up an ordinary ceramic mug. That is your new knife sharpener you…
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Every autumn brings a fresh roster of enticing new restaurants to New York City. The anticipation alone is a great appetizer, especially since many restaurateurs have no clear idea when their snazzy new locations will actually open. It could be fall. Heck, it could be spring. That's just life in the big city. This season's crop…
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Doctors are always warning us to curb our sodium intake. New York City’s Department of Health just made that a whole lot easier.The DOH voted on Wednesday to require chain restaurants to post a warning in the form of a saltshaker icon beside menu items that contain a recommended day's intake worth or more of sodium, according…
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Chicago might be a big city, but it doesn’t seem to bear the same transient qualities for restaurant professionals as some other metropolises that come to mind. Whether it’s the Midwest friendliness, unbeatable summers or the voraciously growing food and drink scene, the Second City is establishing itself as home base for a growing number…
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With so much great writing surrounding glossy photos, detailed recipes and engaging stories, reading cookbooks is not the utilitarian jaunt of yesteryear, but rather a journey through the eyes of some of the most exciting food professionals in the industry. This fall's cookbooks have certainly grabbed our attention.We whittled down the season's sizable reading list to our 21…
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In the restaurant world, as in real estate, the mantra is “location, location, location,” and the American South continues to be the place to be, as well as the cuisine to emphasize, when it comes to new projects. Throughout the South, chefs are busily wiring up the grill hoods and ripping the wood from old…
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Waves of culinary development are still washing over L.A., with pockets like the Arts District soaking up talent like a sponge. Areas that seem relatively saturated, like downtown and Venice, are bulking up. Even the much-maligned Sunset Strip is building momentum. Here are 15 of the most exciting L.A. restaurants and bars slated to debut…
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We’ve all heard — and some of us have experienced — that pregnancy can do funny things to the brain and to one’s cravings. Vicky Jacob-Ebbinghaus and Juarez Rodrigues took it upon themselves to share with the world all the bizarre foods that pregnant women have craved in Eating for Two.The virtual cookbook is comprised of…
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We were all about questioning the latest trends this week. We are journalists, after all. We wondered if fancy British ranges would be big on this side of the pond, how small-town Dairy Queens stand up against their big-city counterparts and why people eat banana ketchup in the Philippines. We rounded up our six favorite bottles of the "brosé"…
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Regardless of the season, many of your favorite recipes might require a touch — or a healthy helping — of garlic. But how best to peel those little cloves? More specifically, how do you peel garlic without getting your hands all stinky, with those annoying tiny pieces of skin sticking to your fingertips?ChefSteps wrote in with…
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In Charcuterie Board Elements, we deconstruct the best cured meat spreads in the world and zero in on one incredible component. We hit Jockey Hollow Bar & Kitchen in Morristown, New Jersey, to see how executive chef Kevin Sippel is turning whole local pigs (fed on the same fare as the diners) into giant cured, stuffed porchettas.When was…
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Hometown heroes Frank Castronovo and Frank Falcinelli have long established classic Italian greatness at Frankies Spuntino with the help of their unfiltered extra-virgin olive oil. Sourced from olives grown in Trapani, Sicily, the oil is packaged in coated steel cans to protect it from heat and sunlight. The Franks’ unsung hero, however, is their grape seed…
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If there’s anything that Southerners care about more than their regional cuisine, it’s gotta be SEC football! To celebrate the official kickoff of the 2015-16 college football season this weekend, Food Republic is launching a new series, SEC FoodBall. Each week, we’ll profile a Southeastern Conference town, and more importantly tell you where you should…
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We live in a world where large chunks of our time are spent in solitude and in front of a screen. It has come to the point where human interaction is seen almost as a tedious part of one’s day. If we can avoid it, we will at all costs. In no aspect of life is this more…
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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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“It’s not every city that you can cool down with Italian gelato after a spicy Sichuan dinner within a city block,” says New York City mayor Bill de Blasio. We couldn't agree more. That's why Food Republic has teamed up with NYC & Company, the city's marketing and tourism agency, to help promote the exceptionally…
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Even Hugh Jackman gets the "Bacon Pancakes" song from Adventure Time stuck in his head from time to time. Parents: Tired of Frozen? Kids are never too young to enjoy the rollicking, feel-good family fun that is Cartoon Network's powerhouse animated series about a boy hero and his magic dog, and at least if they sing "Bacon…
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Pub Royale chef Jason Vaughan has had his hands in French cuisine since the beginning of his cooking career. After years spent in San Francisco working with the likes of Michael Mina and George Morrone and in Chicago with Laurent Gras, he realized he was ready for a departure from fine dining. That shift came with the…
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Acclaimed designer Massimo Vignelli once said, "An architect should be able to design everything from the spoon to the city.” These words have become a sort of guiding philosophy for architect Brett Terpeluk of the San Francisco–based firm Studio Terpeluk. “I aspire to the European model of an architect,” says Terpeluk, sitting across from me…
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Author Melanie Dunea travels the world on assignment, interviewing and photographing the most influential and powerful people in the public eye. She can be found on Twitter and on Instagram. She is currently working on her fifth book."Rome?" was all the text said. My reply: "Yes." This is how my 12-year friendship with chef Gabrielle…
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Welcome to Design Details, Food Republic’s new video series that takes us inside restaurants and asks key players about the elements that create the look and feel of a given space. First up is Take Root, where co-owner Anna Hieronimus transformed a tiny dining room into an elegant counterpoint to the cooking and presentation of…
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Your smartphone is a valuable kitchen tool. From timing meals to providing measurement conversions, it’s almost hard to imagine cooking without a smartphone. Sure, Julia Child managed to make do. But why should you? Aside from the basics, there are hundreds of apps on the market that claim to make shopping, cooking, eating and drinking better.…
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A perfectly poured pint of draught beer. It’s something most of us take for granted, but in reality, it requires more work than you might think. Because what you do see (like using a squeaky-clean glass and slowly pouring at an angle) are merely the finishing touches.Here’s what you typically don't see: the stainless steel…
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Naomi Scott is about to have a busy fall. The 22-year-old British actress and musician, who got her start on the Disney Channel in the United Kingdom, will soon appear on the big screen in The Martian alongside Matt Damon, Jessica Chastain and Chiwetel Ejiofor. The film premiered at the Toronto International Film Festival and will open…
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Taken individually, bourbon and country ham are both quite lovely gifts from nature to humanity, and they have a lot in common. Each starts out as a mundane farm foodstuff (corn, barley, swine) and, with deft handling and time, is converted to a truly special product that's much sought-after by epicureans. Not coincidentally, the commonwealth…
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Chef Jennifer Carroll honed her seafood skills working for the one of the greats, Eric Ripert, at famed fish spot Le Bernardin in New York City. But even that hallowed temple to aquatic delicacies doesn't provide its diners with proper waterfront views. Carroll's newly announced seafood-centric restaurant, Requin, in Washington, D.C., on the other hand,…
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Food can look too good to eat; some may even call their lunch a work of art. This food art, however, looks and is too good to eat.ちょい見せ #ローリングスシー pic.twitter.com/ncVhDJtPqd— まことさん(ふくち) (@mako3sub) September 9, 2015 Floating plates of sushi large enough to feed Godzilla will be drifting up and down the Tombori Riverwalk in Osaka, Japan, as part of the…
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Food writer Eve Turow really immerses herself in her subject matter. When I called her up recently, she was busy basting brined and spice-crusted chicken, which she'd bought at Fleisher’s Craft Butchery in Brooklyn, with a mix of apricot preserves and chili sauce. Friends would be arriving soon to snack on heirloom tomato salad made with…
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Frank Castronovo and Frank Falcinelli of Brooklyn's Frankies Spuntino really know how to party. So much so that they stayed up until 5 a.m. on a Monday when they brought seven of their signature dishes from Brooklyn to Copenhagen and took over the restaurant Kødbyens Fiskebar earlier this summer.This time the Franks are playing host to…
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Come autumn, diners are barraged with countless restaurant openings. While the food might be transcendent at some of these newcomers, all too often the ambience is far less ambitious. Not at these seven fluorescent-free restaurants embracing striking design with as much gusto as the menu: At Saltaire in Port Chester, New York, Niemitz Design Group…
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With their critically acclaimed, six-volume tome titled Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold and coauthors Chris Young and Maxime Bilet sparked a much-needed dialogue about the relationship between food and science. Their visually arresting images (like the deconstructed “Ultimate Burger” and cutaway of canned vegetables boiling in water) coupled with laser-focused…
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New Jersey–based color standardizing giant Pantone, a.k.a. "Crayola for grown-ups" and the only non-kindergarten organization that announces the "Color of the Year," has an interesting new fan: art director and designer Hedvig Astrom Kushner, creator of Pantone Smoothies. Let's face it: Smoothie colors are beautiful. Unless you add spinach to a strawberry smoothie, in which case the color…
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A fixture in English country homes for years, AGA cast-iron ranges are now finding their place in North American home kitchens as well. AGAs are unique in that they contain at least two consistently heated ovens: one for high-temperature roasting and one for slow cooking. Temperature-controlled iron plates surround the food with heat from all…
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Alerting your server to your food allergies isn’t enough anymore. A tech company in San Francisco called Nima has created a sensor that will take samples of your food and test it for gluten, according to Food and Wine.The pocket-sized sensor samples food in a “test pod” and signals in just two minutes’ time with a frowny…
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Chefs Ron Oliver and Bernard Guillas of the renowned Marine Room in La Jolla, California have released the follow-up to their popular self-published cookbook, Two Chefs, One World. Their new book, Two Chefs, One Catch, focuses exclusively on the bounty of the sea, and how to prepare it masterfully for every fish lover you know. In the late…
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Chef Michael Psilakis of NYC's Kefi loaned us his recipe for the phenomenal Cypriot sausages known as sheftalia. Try them at home or at the restaurant, but try them soon!These super-fresh mini homemade sausages from Cyprus are terrific on a table of meze. Caul fat is traditionally used to make this sausage, but you may…
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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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Indians don't glorify chicken wings the way Americans do, so I'm stepping in to bridge that inexplicable gap. When faced with chicken and the possibility of high-heat smoky cooking, such as any ol' charcoal grill, there's only one preparation on my mind. I've tandoorified and char-grilled everything from pork loin and tofu steaks to more…
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Don't call Brooklyn chef Dale Talde's food "Asian-fusions," because it's not. It's Asian-American, an homage to growing up Filipino (and proud) in a land of nuggets, breakfast sandwiches and diner feasts. In his new cookbook, Talde takes a classic, twists it up and flips it on its ass, frankly. How else could you possibly come up with…
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Your slow cooker is your straight and narrow path to a delicious dinner full of flavor, but did you know you can make a ton of desserts in this simple, versatile appliance? Welcome dessert to the "set it and forget it" world with this sumptuous bananas foster recipe. This classic recipe originated in New Orleans and…
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I want to talk to you about something very serious. Football season is upon us, which means pretty soon your buddies will be coming over all the time to drink your beer and eat your food. Don't disappoint your friends with sub-par stuff like frozen hot dogs charred to black or lame chips and store-bought…
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Paul Harrison is a Brooklyn-based recipe developer and professional whiskey fan who penned possibly the greatest recipe for taco meat, ever. We're running his recipes all week long, particularly since this latest batch was inspired by the abundance of Los Angeles-style Mexican food around his alma mater, USC, and shot in our own Test Kitchen. That is some…
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Paul Harrison is a Brooklyn-based recipe developer and professional whiskey fan who penned possibly the greatest recipe for taco meat, ever. We're running his recipes all week long, particularly since this latest batch was inspired by the abundance of Los Angeles–style Mexican food around his alma mater, USC, and shot in our own Test Kitchen. That is some…
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Paul Harrison is a Brooklyn-based recipe developer and professional whiskey fan who penned possibly the greatest recipe for taco meat, ever. We're running his recipes all week long, particularly since this latest batch was inspired by the abundance of Los Angeles-style Mexican food around his alma mater, USC, and shot in our own Test Kitchen. That is some…
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Paul Harrison is a Brooklyn-based recipe developer and professional whiskey fan who penned possibly the greatest recipe for taco meat, ever. We're running his recipes all week long, particularly since this latest batch was inspired by the abundance of Los Angeles–style Mexican food around his alma mater, USC, and shot in our own Test Kitchen. That is some…
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Waffles.What's the first thing to pop into your mind when I said that? Did it involve maple syrup? With less scientific thought applied than Bill Nye the Science Guy might even require, I'll go ahead and say that about 99.9% of you thought of waffles with maple syrup. But there's a lot you can do…
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I love pizza, and I love living in Brooklyn, so I'm very much partial to New York-style pizza over Chicago-style. That said, I have to give some credit to those Chicagoans for the sheer amount of cheese on those deep-dish monsters (I love cheese more than pizza). But you know what I don't like about…
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Sometimes when you go to the farmer's market in the summer, it gets the better of you. With so many awesome looking fresh vegetables at their peak, it's easy to over-purchase. But now you have more vegetables than you know what to do with. What can you make with ALL those veggies? Veggie pie. By…
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Beer. Cheddar. Bacon. Pie. That's right, I'm about to show you how to eat beer, but not just beer. Cheese too. AND bacon. And I even threw in a little charred broccoli so you can justify the existence of this pie in your house to your significant other.How exactly is this different from any old quiche?…
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It's tailgating season, which means it's buffalo wing time. I love spicy buffalo wings, but I have a love/hate relationship with those celery sticks they give you. The nice cool crispy crunchiness dipped in blue cheese dressing goes so well with wings. But...celery sticks. Nobody gets excited about celery sticks — if you do, WHY?!That's…
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Chicken and waffles is one of the greatest seemingly illogical food combos in the history of seemingly illogical food combinations. People who have never had this flavor combo are always amazed by how good it is when they finally get their chance.But what if you want this amazingness at a tailgate party? While the thought…
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Onion rings are delicious. French fries are delicious. Everyone's had 'em, everyone loves 'em, nothing to see here, am I right?NO, I'M WRONG! You see what I did there?Anyway, if you have the capacity to fry some stuff at home (and all you really need is a solid deep-bottomed pan), these scallion fries are well within reach. They're bite-sized,…
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I don't normally think of macaroni and cheese and steak as being the perfect companions. Not that they're bad together, I just never thought of them as going together as a "thing." So, I thought, how can I make that a thing?The answer was actually very simple: steak loves mushrooms, fresh herbs and blue cheese.…
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Come close, I have a secret to tell you... Not that close — your breath stinks. Okay, so when I was a kid, one of my favorite things in the world was tuna noodle casserole. Don’t laugh at me! There was just something about the creamy noodles made with a few veggies scattered in, then…
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Nothing is better on a frozen day than some chili. But sometimes I eat so much chili in the winter that I get bored with it (I know, crazy, right?). But that doesn’t mean I’m going to stop eating chili; it just means I’m going to change up the color and make some delicious chili…
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There was a time in my life when I roasted a chicken basically every Sunday night, almost the same way every time: salt, pepper, butter, thyme (à la Thomas Keller). That way I could use leftovers later in the week for anything. But let’s be honest, no matter how good something basic is, it’s possible…
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I’m not gluten-free, and for that I thank Science every day. That being said, I know some people who can’t handle their wheat, and I sympathize with them. They can’t eat cheeseburgers, and cheeseburgers are one of earth’s most perfect foodthings. A friend (who may be a Food Republic editor) came over once when I…
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There’s something about a sandwich loaded with meat and mustard and cheese on a warm, soft pretzel roll that really gets me going. But I hate when the parts of my mustardy sandwich start sliding around, and then mustard gets all over my shirt, and then I eat my shirt...you know how that goes. So…
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When confronted with multiple pounds of beets from my CSA, I tried to think of something to do that wasn’t a beet salad or a roasted-beet sandwich. I made some pickled beets, but I only needed so many of those. What to do with the rest? The answer lay in the other things I had on…
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It happens to me every summer. I go to the store, see the watermelons and the voice in my head says, “Ooooooh, watermelon!” Then I buy a whole watermelon. It’s not easy to eat a whole watermelon by yourself. Around the time the last quarter of it is left, that watermelon is probably getting close…
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When I picked up my second CSA of the summer and saw that there were 4 heads of lettuce included, I knew I was in for a lot of salad. But I also knew I didn’t have to have the same boring salads you see everywhere. Since two of the heads were frisee, I made…
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I love a good brie sandwich, but what I don’t love is when gooey brie combines with whatever other less-than-solid things are on my sandwich and becomes a sloppy mess that can’t be contained. If you've got some good brie, I say, let it ride, son! Get that honey mustard out of my face!“BUT PAUL, YOU…
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Don't call it French toast, because pain perdu is so much more. While the concept is similar - somewhat stale or "lost" bread getting an egg-and-vanilla bath and hitting the griddle - pain perdu elevates it to dessert status (which, of course, the French find barbaric).Custardy and sweet, pain perdu is an excellent recipe to…
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Linguine con vongole is one of those rare Italian pasta dishes whose simplicity outweighs the lack of cream, heavy cuts of pork or need for obscure-sounding artisan pastas. Owing to the shellfish and fresh herbs, this linguine is light, delicious and satisfying in any season. It's great to make for a quick weeknight dinner or…
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Smoked duck breast pairs wonderfully with seasonal fall and winter ingredients like squash and dark greens. Sliced paper thin, it's a highlight of a great charcuterie platter, and as a main course (especially when prepared by Marc Murphy) you may forget chicken breasts ever existed.This recipe originally ran as part of our Marc Murphy Week, but we're…
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There are the tater tots of your elementary school days — crisp, perfectly uniform, totally boring — and then there are Jalapeño Cheddar Tater Tots, like New York City chef Marc Murphy makes at his restaurant Ditch Plains. Shreds of potato and sharp cheddar mingle with tangy pickled jalapeños, all suspended in light, fluffy pate au…
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You've been dying to break out the Fry Daddy, haven't you? If you're going to fire it up — and you should — make it worth your while by frying a couple of other things in addition to potatoes. Then toss them all together with Old Bay seasoning, the universal seasoning (slogan pending corporate approval),…
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We thought we'd kick off tailgating season with the least intimidating and most user-friendly food, easy to make in massive batches: popcorn chicken. This recipe hails from Marc Murphy's Upper West Side restaurant Ditch Plains, where there's always a surfing video playlist going full-force.Marinating the chicken in buttermilk overnight ensures juicy, flavorful meat under the…
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Nothing inspires as much hope in the future of humanity as a platter piled high with simple, perfect sliders. Such is the case with this oyster slider recipe from Marc Murphy of surfer-themed gastropub Ditch Plains fame. Fear not the oyster, for it is easily shucked (check out our handy gif), dredging is a lot…
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Do they surf in Morocco, home of spicy merguez lamb sausage? If they're hanging out with chef/owner Marc Murphy of Ditch Plains, probably. Unless they're cooking amazing tailgating food. Do they have football in Morocco? Ohhh, different kind of football.These attractive hot dogs are served European-style on a baguette, but that doesn't mean they're not…
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"I'm not a football man, I'm a party man, so if there's a party, I'm in. If there's something where people are gathering around the TV to watch, I'll be there," says Marc Murphy, owner and executive chef at the Benchmarc restaurants in New York City. We hit up Ditch Plains, his surf-themed fish shack…
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"I'm not a football man, I'm a party man, so if there's a party, I'm in. If there's something where people are gathering around the TV to watch, I'll be there," says Marc Murphy, owner and executive chef at the Benchmarc restaurants in New York City. We hit up Ditch Plains, his surf-themed fish shack on…
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We're on the lookout for spectacular spring recipes and nabbed a new vegetarian entrée on the menu at Chef Harold Dieterle's NYC outpost The Marrow: Broccoli Rabe Stuffed Shells. Dieterle stuffs pasta shells with ricotta and serves them with a broccoli rabe pesto and sauce made with hot cherry peppers. "Being half-Italian, I grew up eating a lot…
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What's the only thing better that a cookbook by an awesome chef? A notebook by an awesome chef like Harold Dieterle. The Top Chef season 1 winner and chef/owner of popular NYC restaurants Kin Shop, The Marrow and Perilla just launched Harold Dieterle's Kitchen Notebook, a collection of recipes influenced by Italian, Thai and German…
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What's the only thing better that a cookbook by an awesome chef? A notebook by an awesome chef like Harold Dieterle. The Top Chef season 1 winner and chef/owner of popular NYC restaurants Kin Shop, The Marrow and Perilla just launched Harold Dieterle's Kitchen Notebook, a collection of recipes influenced by Italian, Thai and German cuisine.…
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What’s the only thing better than a cookbook by an awesome chef? A notebook by an awesome chef like Harold Dieterle. The Top Chef season 1 winner and chef-owner of popular NYC restaurants Kin Shop and Perilla just launched Harold Dieterle’s Kitchen Notebook, a collection of recipes influenced by Italian, Thai and German cuisine and we’ve never been…
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Grilled prawns are grilled prawns. If you buy a nice, plump, fresh product from your favorite guy at the fish counter, you’re going to have a good time — even if you scorch the thing. But please don’t. Oftentimes grilled prawns (and shrimp for that matter) can be straightforward. Salt and pepper, a burst of…
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This delicious play on Asian slaw is anything but the snoozy, sesame-oil-loaded summer snore. Instead of using raw cabbage, Dieterle grills hunks of Savoy, and then mixes it up with a simple Southeast Asian dressing.Also see: Harold Dieterle Bought A Big Green Egg
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What's the only thing better that a cookbook by an awesome chef? A notebook by an awesome chef like Harold Dieterle, Top Chef season 1 winner and chef-owner of popular NYC restaurants Kin Shop, the Marrow and Perilla. Pick up a copy of Harold Dieterle's Kitchen Notebook, a collection of recipes influenced by Italian, Thai, German…
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In parts of the Midwest and South, there is a grand tradition of brushing pork ribs with Gulden’s Spicy Brown Mustard, then dusting the sweet meat with a good amount of a proprietary spice mixture whose recipe is oftentimes held under lock and key. This slow-and-low barbecue style, dry rub, was popularized in Memphis and…
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When I was growing up, every holiday meal in my house started with pasta. If we were lucky, it was lasagna made with fresh pasta. Or (if we were really lucky!) my father’s famous manicotti, which were somehow both unbelievably light and incredibly decadent. There was something about them that always felt special and celebratory.The…
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Fun fact: There are beneficial bacteria present on the surface of all fruits and vegetables. Sauerkraut is made by fostering the growth of these bacteria in a process called lacto-fermentation. Lacto-fermentation uses beneficial bacteria to convert the natural sugars in cabbage into lactic acid, a preservative that naturally inhibits the growth of harmful bacteria.All you…
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The good thing about cheese sauce is that it makes everything it touches so much more delicious: French fries, chips, baked potatoes, meat (think about the cheesesteaks). Even broccoli is better with cheese. But the bad thing about cheese sauce is that it becomes unappetizing and congealed in almost no time flat.Enter the kitchen geniuses…
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Grilling is fun because, well, you get to play with fire. And in this case, you also get to play with smoke. I admit that oysters are not exactly the first thing that comes to mind when you think of camping recipes. But if you have a cooler, why not? This recipe requires just three…
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Here is a recipe born of necessity: A few years back, I had the most profound yen for some mole sauce, but I didn’t have the three days and 30-odd ingredients necessary to make it. I took quick stock of the pantry and came upon some simple ingredients to approximate the earthy, nuanced richness that I…
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I once wrote a grad school paper that tried to account for the number of Filipino immigrants in the greater New York area while pointing out that there were hardly any Filipino restaurants. My theory? The history of Filipino immigration to the Unites States was unique in a number of ways, namely that there have been four…
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Hankering for the kind of Indian food you can't get at your local "Curry in a Hurry"? That's because Indian food should be cooked at home in small batches for people you love, and that's what London-based chef and writer Meera Sodha brings to the table in her new cookbook, Made in India. Say good-bye…
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San Francisco–based Guittard is the gold standard of chocolate, which is why chefs ask for it by name. The company’s new cookbook is a collection of five generations’ worth of recipes for everyone’s favorite chocolate desserts. When it comes to baking, especially for something simple, like these rich, creamy dark chocolate and peanut butter cookies,…
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When former Roberta’s cook vet and confident cookbook writer Max Sussman took over as chef at The Cleveland, we were interested. But when we recently visited the Soho restaurant for brunch, trying this lentil-pistachio dip, we were locked as fans. The hummus is both rich and bright and works really well when spread on salty pumpernickel chips.…
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We're pretty much into anything Eli Sussman puts on a plate. The Mile End chef, along with brother Max (try his hummus!), has published two excellent cookbooks and continues to astound us with fresh Asian and Middle Eastern flavors. You should see what this guy does to vegetables, which makes him a great chef to…
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This is the first recipe in Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her friend, photographer Evan Sung. Sussman's most recent cookbook, co-authored with Lee Brian Schrager, is Fried and True:…
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This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her friend, photographer Evan Sung. Sussman's most recent cookbook, co-authored with Lee Brian Schrager, is Fried and True: More Than…
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This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her photographer friend Evan Sung. Sussman's most recent cookbook, coauthored with Lee Brian Schrager, is Fried and True: More Than…
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This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her photographer friend Evan Sung. Sussman's most recent cookbook, coauthored with Lee Brian Schrager, is Fried and True: More Than…
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This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her photographer friend Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is Fried and True: More Than…
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This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her photographer friend Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is Fried and True: More Than…
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This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with a friend, photographer Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is Fried and True: More Than…
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This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her photographer friend Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is Fried and True: More Than…
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Strozzapreti, “priest strangler” in Italian, are fun, twisty short pasta. Other short types, like farfalle, fusilli, orecchietti, and rotelle (“wagon wheels”) work well here, too. The combination of spinach and basil makes for a healthy, bright green pesto, and ricotta salata—a fresh-tasting, mildly salty cheese—adds a slightly nutty touch. To boost your protein intake, add some of that…
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Whether it’s sweet, savory or somewhere right in between, there’s nothing like the bright, tart burst you get from adding citrus to a recipe. Enhance every course with colorful, juicy fruits from the ordinary to the exotic with Citrus: Sweet and Savory Sun-Kissed Recipes, a new cookbook by chef and writer Valerie Aikman-Smith. Cooking the hens…
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Bell peppers are one of those things that people love to throw on the grill, but they usually end up as part of some skewer. That might have been exciting the first time you tried it, but not anymore. And if all the stuff is pressed together tightly on that skewer, the inner part of the…
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Award-winning chef, culinary instructor, prolific author and TV host Joanne Weir has a new cookbook out, with a foreword by the great Alice Waters. Need we say more, other than the fact that every recipe in this book is a winner? Pick up a copy and learn the meaning of California-Mediterranean cuisine. I’ve always said pizza would be…
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Baklava is a traditional Oriental dessert many ethnic groups have claimed as their own throughout the centuries, from the Middle East to Greece to Turkey. Although the origins remain contested, one thing is certain: Nothing beats homemade baklava.This recipe has been in my family for generations and is passed on from mother to daughter with…
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With Ramadan concluding over the weekend, Muslims are celebrating Eid-al Fitr, a three-day celebration to mark the end of the holy month. During Eid-al Fitr it's traditional for families to bake kahk together, a sugar cookie typically stuffed with a date or nut mixture. Check out this easy kahk recipe — the light, airy cookies are…
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Yes, gazpacho is great, but after slurping the stuff all summer, I needed a break from the cold tomato concoction. Enter cacık (pronounced JAH-jek), another hot-weather favorite. The Turkish cold soup is basically a tzatzki thinned out to a soup-like consistency. Just when you thought tzatzki couldn't get any better because you discovered what it does…
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Just when you thought you couldn't possibly do any more with Greek yogurt during FR's Greek Yogurt Month, in comes this delicious yogurt cake. When added into cake batter, yogurt makes for a moist, airy cake, and gives it a mild tart quality that naturally cuts through the sweetness. This classic French cake, gâteau au…
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Baba ganoush and hummus are pretty much like brothers who could agree on everything except chicks. Well, chickpeas. If you switch out hummus' chickpeas with eggplant, the result is a silky, tangy spread you'll be enjoying by the spoonful. Like hummus and tzatziki, baba ghanoush works as a dip, spread and even just straight up as a healthy side.Much…
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As you may know, we are big fans of merguez, a spicy Middle Eastern lamb sausage, so a merguez tagine was naturally a big hit at our last test kitchen.For many people across North Africa, tagine is the quintessential comfort food, cooked in a vessel also called a tagine. You can use a Dutch oven or other…
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With temperatures dropping to the lower twenties across the Northeast, bourbon whipped cream seems to make perfect sense: it's comfortingly creamy and the bourbon will keep you warm. If you have too much enough, you might even forget how cold it is outside! This version is easy to whip up, and makes for the perfect…
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If there ever was a perfect dish for me, it would be onion tart. It's comforting, easy and inexpensive to prepare, filling and always better the next day. Onion tart is also my go-to dish for winter dinner parties, and this recipe that I learned in Normandy always ends up being a huge hit. The…
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Banana bread is perfect for breakfast or lunch. It's also a great way to use bananas that are brown and spotty. I like to double this recipe and make a big batch of banana bread on a lazy Sunday afternoon, that way I have a slice for every day of the week. Serve banana bread…
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Mark our words: bulgur is the new quinoa. Over the last few years, quinoa has shot to popularity due to its numerous health benefits, but we think it's time to make way for another superfood: bulgur. Bulgur is a whole grain made from several different types of cracked wheat. Compared with white rice, bulgur has…
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To celebrate Bastille Day, we're stuffing summer tomatoes with ground beef to create the quintessentially French tomate farcies. This recipe is perfect to serve at a party on a balmy evening with super-ripe summer tomatoes and is much more impressive than it is complicated. Your guests will never guess how easy it was to whip up.In…
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We've been on a tomato bender. It's hard to resist ripe, juicy summer tomatoes that burst with flavor. Here's a recipe that won't let you down. All you need are a few ingredients to make this simple yet delicious tomato tart. I learned this recipe in Provence, and have recreated it hundreds of times in…
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The only thing that could possibly beat refreshing Italian limoncello on a hot summer day is limoncello-raspberry sorbet. This recipe is easily thrown together with an ice cream maker, but can also be made without one. We use Meyer lemon juice because it's sweeter and more suited for desserts, but you can use regular lemons…
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The tartine is a glorious sandwich with many faces. There’s the cheese-laden version, or the innovative ham and Gruyére tartine that uses a waffle instead of bread. Picking a favorite from this vast world of single-slice sandwiches would be a grueling task, but the fairest of them all? Definitely my beet and spinach spreads. Puréeing beets and…
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This Thanksgiving, we’re taking the traditional baklava recipe and swapping out the nuts for pumpkin purée. Store-bough phyllo dough makes this recipe fuss-free and much less intimidating than it looks. Spice the pumpkin with nutmeg, cinnamon and clove for an extra kick. This recipe is from the Sunday Supper repertoire.
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Classic tarte tatin — or upside-down apple tart — may look like an intimidating baking project, but our foolproof recipe breaks the steps down so any home cook can make a special dessert to end a great meal. Take your time when making the caramel and browning the apples, keep in mind that well-browned food…
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This classic Russian dish uses venison in the place of beef. The wild mushrooms pair especially well with the game. Ask to your local speciality butcher about cooking with venison and he might give you great tips on cooking with game.Stroganoff originated in mid-19th-century Russia and was named after the Stroganov family, a family of…
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Pavlova, the meringue-based with a crisp crust and a pillowy inside, is named after Russian ballerina Anna Pavlova. According the legend, the dessert was created in her honor while she was touring Australia and New Zealand in the 1920s. While both Australia and New Zealand claim ownership of the dessert, it was named after a Russian,…
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If there was ever an essential condiment for fresh, simple seafood, it would be cocktail sauce. This deft mixture of ketchup, chili sauce, horseradish and lemon juice is the classic accompaniment to fresh or fried shrimp, but is delicious on everything you'd find on the shellfish tower. Tailor the horseradish and hot sauce to your heat…
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This recipe was part of the Food Republic's Southern Food Test Kitchen with our friends from Music to Your Mouth. Breathe new light into a Southern classic with golden deep-fried okra dipped in a refreshing cumin-spiced Greek yogurt sauce. This recipe yields a crispy texture your guests will keep enjoying as long as you keep frying…
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This recipe was part of the Food Republic's Southern Food Test Kitchen with our friends from Music to Your Mouth. Every cook needs a delicious go-to buttermilk biscuit recipe. This one yields flaky, pillowy biscuits every time. Be sure not to over-mix the dough as that will compromise the biscuits' flakiness. If you're feeling ambitious, make your own…
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Cajun jambalaya is the love child of risotto and paella. The creaminess of the rice is similar to that of a well-made risotto, while the shrimp, andouille and chicken combination are reminiscent of paella. Jambalaya is a dish of Spanish and French origins by way of Louisiana. There are two different styles of jambalaya: Creole,…
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Crêpes Suzette consists of classic French crêpes accompanied by a beurre suzette sauce made of caramelized sugar and butter, tangerine or orange juice, orange zest and Grand Marnier. Arguably the most famous crêpe dish in the world, Crêpes Suzette actually came into existence by mistake. According to legend, the dish was created by a 14-year-old assistant waiter, Henri Carpentier,…
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A good tomato needs nothing more than a pinch of sea salt and a drizzle of olive oil to shine. This minimalist tomato salad requires nothing more than olive oil, salt, purple basil and a handful of micro greens. Use colorful heirloom tomatoes to create contrast on the plate and enjoy this dish for lunch or dinner as an…
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Beef tenderloin is a great dish to fall back on when you're looking to feed a crowd and don't have much time. For this recipe, we threw thyme and rosemary in the grinder with dried porcini mushroom to make a dry rub that creates a crispy crust when the meat was cooked. Although a sauce…
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This vegetable tart uses seasonal vegetables to create a beautiful spiral pattern. The dish is much easier to make than it appears and is sure to be a hit at your next dinner party. The crème fraîche and Dijon add a subtle creaminess to the base of the tart without overpowering the veggies. Be sure…
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We love the flavors of grilled street corn but think there’s plenty more directions to go in other than the ubiquitous and delicious Mexican elote. A potent base of garam masala-infused ghee is generously slathered on the corn as it grills and a finish of grated paneer rounds it all out to make this summer…
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You’d be hard “pressed” to find a better sandwich than a good Cuban. Great crusty bread, slow-cooked pork, melted Swiss, bright pickles and neon yellow mustard all come together to form a melted magical experience. Veering slightly off the Havana turnpike and spinning this classic ever so slightly, we modernize the dearly beloved sandwich with…
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We aren't going to tell you this will completely mimic the all encompassing and all-powerful burger, but serve a big bowl of this cheeseburger-inspired popcorn to your guests and you'll be the coolest kid on the block. Trust us. Cooking the kernels in rendered beef and bacon fat will give your popcorn some meaty background…
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Chicago chef Chris Gawronski is no stranger to 'nduja, that delicious fermented spreadable sausage that's spicing up everything from salad dressings to burgers around the country. Melted, smeared, fried, layered or smudged, there's no two ways about it: This once-obscure ingredient is a hot topic.At his restaurants, Acanto and the Gage, Gawronski serves traditional favorites but…
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We caught up with four NYC chefs who recently visited Malaysia, detailing their favorite dishes.From Dale Talde: "My favorite dish in Malaysia is not really a dish, but a condiment. Sambal is the equivalent of ketchup in Malaysia—eaten every day and in almost every meal on rice or as the base of laksa or in…
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We borrowed this awesome recipe for lemongrass pork noodles from superstar chef Dale Talde. You may know him from TV and...everything. We're crazy about his Brooklyn restaurants, Talde and Pork Slope, and sampled this dish at the annual City Harvest's Bid Against Hunger fundraiser (where Dominique Ansel auctioned off a dozen cronuts for a cool…
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Pub grub craving? Whiskey fan? Pork Slope in Brooklyn just might be the place for you. Dale Talde's Brooklyn bar slings a mean shot 'n beer (from 25 taps) along with snacks you don't have to think twice about. Take an illustrated peek inside. On our last jaunt, Talde loaned us a few invaluable recipes, including…
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Pub grub craving? Whiskey fan? Pork Slope just might be the place for you. Dale Talde's Brooklyn bar slings a mean shot 'n beer (from 25 taps) along with snacks you don't have to think twice about. Take an illustrated peek inside. On our last jaunt, Talde loaned us a few invaluable recipes, including these chicken and waffle sliders.
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Thistle Hill Tavern is the cozy Brooklyn restaurant from Top Chef alum and all-around kitchenmaster Dale Talde and his partners (they make up the Three Kings of Brooklyn, as seen in this Food Republic illustrated series). The casual spot plays up the bounty of local, seasonal ingredients, and its menu is packed with stuff you…
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New York City chef Dale Talde is a former Top Chef star and co-owner of a growing mini-empire of Brooklyn restaurants with partners David Massoni and John Bush (the Three Kings, if you will). These include the namesake Talde, bourbon-and-bits bar Pork Slope and the seasonal Thistle Hill Tavern. Over the past few years we’ve stopped by the kitchen…
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With just four simple ingredients, it was easy to come up with an appropriate name for this whiskey-based cocktail. This drink packs a punch and is really delicious with a great American whiskey. We like Breuckelen Distilling Black Wax Whiskey. You'll be amazed at how delicious the Montreal Steak seasoning is in this recipe! It…
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Named "The Pig," this version of a classic Michelada is straightforward and delicious. The bacon salt rim is such a great complement and turns this drink on its nose (or snout!). Dimitri’s Bacon Salt is available for purchase at our shop. Don’t live in NYC? Call Sips & Bites and we’ll ship it to you.Keep…
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The Jackson Street Baked Hot Wings recipe began when I found out that buffalo wings are basically fried naked wings with a sauce of butter and Frank’s hot sauce poured on top. I really wanted to create a baked chicken “hot” wing with Asian flavors that would rival the best deep-fried versions.After nearly four years…
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Chili and cornbread cups are a new spin on a classic combo. Make your cornbread into muffins, hollow out the centers, fill them with a simple and delicious beef chili and they become party-worthy. These are our most basic and simple recipes for cornbread and chili — make them as described or make the cornbread in…
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No one can deny a pork belly slider. You can put anything in a shiny little brioche bun and people will be impressed and in awe of your talents (trust me). Luckily, this version also happens to be delicious. Braising the pork takes time, but all the components can be made a day ahead and…
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The Black and Blue is the most delicious and versatile drink recipe. It fits in just about anywhere, from a Super Bowl party to a wedding reception. Blackberries and black pepper are a knockout combination. I’m sure you will find great uses for the simple syrup recipe alone. Chopped basil ups its freshness factor, which…
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Molly Quirk is chef/owner of Sips & Bites in Williamsburg, Brooklyn. If you haven't had a thoughtfully handcrafted sandwich in a while, there's no better place to get your fix. She's generously donating a few of her tailgating recipes to our cause: feeding you during football season.In light of recent events that made everyone’s favorite fried chicken…
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Molly Quirk is chef/owner of Sips & Bites in Williamsburg, Brooklyn. If you haven't had a thoughtfully handcrafted sandwich in a while, there's no better place to get your fix. She's generously donating a few of her tailgate food recipes to our cause: feeding you during football season.This dish is a great example of the food we…
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Molly Quirk is chef/owner of Sips & Bites in Williamsburg, Brooklyn. If you haven't had a thoughtfully handcrafted sandwich in a while, there's no better place to get your fix. She's generously donating a few of her tailgate food recipes to our cause: feeding you during football season. If you're in the mood to put the crab in…
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Molly Quirk is chef/owner of Sips & Bites in Williamsburg, Brooklyn. If you haven't had a thoughtfully handcrafted sandwich in a while, there's no better place to get your fix. She's generously donating a few of her tailgate food recipes to our cause: feeding you during football season. If you're in the mood for some hot pimento cheese,…
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Molly Quirk is chef/owner of Sips & Bites in Williamsburg, Brooklyn. If you haven't had a thoughtfully handcrafted sandwich in a while, there's no better place to get your fix. She's generously donating a few of her party food recipes to our cause: feeding people at parties. Hot wings are probably the ultimate party food. They are a…
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Renowned Southern food writer, blogger and cookbook author Jennifer Justus has a new book out, approved by the likes of Sean Brock and John T. Edge, that will send you running for the Music City's vast bounty of delicious cuisine. Also see: We Took A Nashville Chef To Two NYC Hot Chicken Restaurants. Here's What We…
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Ready to cook Eastern European? Pick up a copy of Mamushka, Ukraine-born chef Olia Hercules’s ode to cuisine from Kiev to Kazakhstan, and every stop along the way. It’s not all potatoes and beets, though, it's pampushki, too — the best freshly baked garlic bread you've ever had. The word pampushka can be used to describe a gorgeous…
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I take little shame in wondering why the caprese concept of tomatoes, mozzarella and basil doesn't automatically include a little cured meat for salt and general harmony. I hear you: The harmony is already there, and if you need salt, there's about a thousand kinds to choose from...but I'm ignoring you. While we're serving antipasti,…
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Aldea and Lupulo chef George Mendes brings his Michelin-starred Portuguese cuisine to the masses! Read our interview with the chef, and try your hand at a few of his favorite dishes, fresh from his cookbook: My Portugal. Mendes has mastered the art of tomato rice. You may never cook rice in regular water again. The most important step…
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I love chicken salad sandwiches, and I've found that what you can do to chicken in this particular application, you can do to chickpeas. Buffalo, Waldorf, curry, Asian — you name it, I've chickpea salad–sandwiched it. This time around, I'm going Middle Eastern with tangy goat cheese and za'atar, and serving it in mini whole-wheat pitas…
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Chef Blaine Staniford has been a force in the kitchen since graduating from the Culinary Institute at age 19. With an armful of "best of" awards from around the country, he currently helms the kitchen at Fort Worth fine-dining hot spot Grace, where creamed spinach is simply not enough. "Grace is surrounded by three powerful steak…
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San Francisco–based Guittard is the gold standard of chocolate, which is why chefs ask for it by name. The company's new cookbook is a collection of five generations' worth of recipes for everyone's favorite chocolate desserts. When it comes to baking, especially for something simple, like this chocolate shortbread with crispy salt crystals, the best…
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Greenpoint Fish & Lobster Co. executive chef-owner Adam Geringer-Dunn came back from a recent trip to Thailand with noodles squarely on his mind. Pad thai, to be specific, but not like any pad thai you’ve ever had. Instead, he created a raw, vegan, gluten-free spin you can jazz up to your liking. Add tofu, chicken,…
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Renowned chef, restaurateur and master of the Caribbean’s “cuisine of the sun,” Cindy Hutson has a new book out that you’ll want to read cover to cover if you’ve ever loved a fried grouper sandwich. With recipes from her travels, fishing expeditions, restaurants and other places where you’ll find some of the best spicy chicken on the…
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Behold, Heartlandia, a new cookbook from the husband-wife team behind Portland, Oregon, restaurant the Country Cat Dinner House & Bar. He heads the kitchen, and she's the pastry chef. Needless to say, there's a lot of love in this food. But when was the last time you saw a braised pot of beef that didn't inspire…
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Chef Wes Rowe is the acclaimed burger cowboy behind the popular San Francisco Wes Burger pop-up and a master of barbecue. He whips up a mean side dish, too, so grab the last of the sweet summer corn and churn out a batch of grilled Mexican street corn salad. It's perfect next to a burger...and even better on top of…
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Ready to cook Eastern European? Pick up a copy of Mamushka, Ukraine-born chef Olia Hercules’s ode to cuisine from Kiev to Kazakhstan, and every stop along the way. It’s not all potatoes and beets, although the potatoes and beets are fantastic. The marinated grilled chicken is excellent, too. This is my dad's creation. He actually…
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Leave it to West Coast guide to the good life Sunset Magazine to throw together a shellfish dish that sounds so delicious, we’ll be ditching crab cakes for a while. Passionate and opinionated, Jeff Jackson of The Lodge at Torrey Pines insists upon American-raised crayfish for this beautiful dish, and I’m happy to oblige. It will be more difficult to…
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When I go to California, there are two things that I must consume: tacos and In-N-Out. It’s easy to make great tacos at home, but not so much the In-N-Out. But I want In-N-Out more often than I visit the Golden State, so I figured out how to approximate it at home. That’s what we’re doing…
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We’ve been anticipating a cookbook release from London’s beloved vegetarian restaurant Mildreds for quite some time. It’s not that we don’t love the animal protein–heavy cuisine of the Brits; sometimes you just need a little roughage, and that’s what Mildreds: The Vegetarian Cookbook aims to do. These delicious cakes would make a perfect Christmas Day appetizer,…
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Vegan? Gluten-free? Simply sticking to whole foods at the moment? Crack open chef and author Amy Chaplin's new cookbook and nourish yourself with the very best produce and whole grain recipes we've come across in a long time. This is a quick, fuss-free, easily adaptable dessert, perfect to serve at a summer dinner party. The toasted…
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Whether it’s sweet, savory or somewhere right in between, there’s nothing like the bright, tart burst you get from adding citrus to a recipe. Enhance every course with colorful, juicy fruits from the ordinary to the exotic with Citrus: Sweet and Savory Sun-Kissed Recipes, a new cookbook by chef and writer Valerie Aikman-Smith. Once you’ve seen…
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Food writer and editor Andy Harris’s latest book, Eat Istanbul, is full of recipes gathered while eating his way across the country with renowned photographer David Loftus. From the stunning art to stories detailing the vast array of ingredients used in this vibrant, varied and incredibly photogenic cuisine, Eat Istanbul is an instant classic for any…
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We've been anticipating a cookbook release from London's beloved vegetarian restaurant Mildreds for quite some time now. It's not that we don't love the animal protein–heavy cuisine of the Brits; sometimes you just need a little roughage, and that's what Mildreds: The Vegetarian Cookbook aims to do. Even Scotch eggs get the royal treatment. The Scotch…
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Renowned chef, restaurateur and master of the Caribbean's "cuisine of the sun" Cindy Hutson has a new book out that you'll want to read cover to cover if you've ever loved a fried grouper sandwich. With recipes from her travels, fishing expeditions, restaurants and other places you'll find some of the best spicy grilled chicken…
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Aldea and Lupulo chef George Mendes brings his Michelin-starred Portuguese cuisine to the masses! Read our interview with the chef, and try your hand at a few of his favorite dishes, fresh from his cookbook: My Portugal. Mendes and this sausage-spiked omelet go way back. Also known as mom’s feel-good omelet. On Sundays, we’d have our…
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Whether it's sweet, savory or somewhere right in between, there's nothing like the bright, tart burst you get from adding citrus to a recipe. Enhance every course with these colorful, juicy fruits from the ordinary to the exotic with Citrus: Sweet and Savory Sun-Kissed Recipes, a new cookbook by chef and writer Valerie Aikman-Smith. Except for…
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It's like the Van Leeuwen ice cream truck stopped at your house! Fire up the ice cream maker and churn up a batch of the artisan masters' espresso ice cream.There are lots of ways to make coffee-flavored ice cream, but this is by far our favorite. We’ve discovered that using a quality freeze-dried coffee (it…
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If you're a fourth-generation ground beef purveyor, one thing remains certain: You will sell many, many great burgers in your lifetime — burgers you ground and shaped yourself. You've probably also heard the recent news about ground beef: The situation is dire. If you want to be a hero, you can devote your life to ensuring…
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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 now: 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 buffalo…
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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 tuna noodle casserole!…
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It's time for one of the biggest grilling weekends of the year — a three-day affair with plenty of time to address all the barbecue greats: burgers, chicken, steaks, a whole dang suckling pig, you name it! No matter which meat is meeting its maker, you'll need an extensive selection of sides to go along…
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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, including Ditch…
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Food writer and editor Andy Harris's latest book, Eat Istanbul, is full of recipes gathered while eating his way across the country with renowned photographer David Loftus. From the stunning art to stories detailing the vast array of ingredients used in this vibrant, varied and incredibly photogenic cuisine, Eat Istanbul is an instant classic for any…
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A four-day culinary weekend for you and a guest at Blackberry Farm in the Great Smoky Mountains of Tennessee might be just one click away! Food Republic is partnering with Breville to offer four grand prize packages at one of the most celebrated small luxury resorts in the world. The trip — which will take place…
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Located between the River Limmat and the railroad tracks that run northwest of the bustling Zürich Hauptbahnhof train station, Zürich West is a neighborhood crackling with rogue energy. Abandoned warehouses and garages have been brought back to life as vibrant businesses, and locals and visitors alike are flocking to these places for creative and culinary…
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I picture cute cottages, pontoon boats, trees stretching into the sky. My memories of childhood trips to the far reaches of upstate New York are faint, but this is what comes to mind as I plan a late-summer trip to Lake Placid. Then, after hours of driving, my wife by my side and my two small…
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Since the fall of the Berlin Wall back in 1989, Germany's unified capital city has changed in so many ways. One sign of Berlin's cosmopolitan resurgence: an astonishingly vibrant cocktail scene. All across this booming city of 3.5 million, the thirsty traveler will find vast spirits selections and meticulous cocktails. While Berlin has experienced an…
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“Venice is like eating an entire box of chocolate liqueurs in one go,” Truman Capote once said of the ethereal, imaginative city on the Adriatic. Dispersed between 118 small islands within the Venetian Lagoon, no Instagram feed, travel magazine editorial or film can prepare you for seeing Venice’s seemingly floating cityscape and gracefully gliding gondolas…
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If there’s anything that Southerners care about more than their regional cuisine, it’s gotta be SEC football! To celebrate the 2015-16 college football season, Food Republic is launching a new series, SEC FoodBall. Each week, we’ll profile a Southeastern Conference town, and more importantly tell you where you should eat and drink if you’re fortunate…
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Austin has long been a town full of lively bars with great atmosphere. A few short years ago, though, the idea of great bar food would have brought little more to mind than chips and queso or taco platters. As Austin’s food scene has evolved, so have the bars. Not only can you find a…
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First it was wine. Then coffee. And now it’s chocolate. The West Coast has always been one step ahead on food trends, and it’s ahead of the curve again — this time with craft chocolate. Sure, the popularity of so-called bean-to-bar chocolate makers is exploding (hello, Mast Brothers), but it can still be pretty hard…
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Jackson Heights, Queens, has long been a stronghold of South Asian cuisines, particularly Pakistani, Bangladeshi and Indian. Sari shops and stores specializing in Indian bridal jewelry line the stretch of 74th Street named for Kalpana Chawla, the first Indian-American astronaut. Over the past decade or so, there has been a vast influx of people from the…
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Brothers in cooking (and in life) Max and Eli Sussman have popped up on Food Republic today. Here are their picks for the most underrated places to eat in the place they call home, New York City:1. BrucieThis Carroll Gardens spot easily falls into our top five favorite places in the city to eat —…
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For some time now, Portland, Oregon, has been one of America's most popular destinations when it comes to eating and drinking really, really well. And this year in particular has seen an especially cool crop of noteworthy new bars and restaurants. So whether you’re headed there soon to attend Feast Portland, one of the country’s hottest food festivals,which…
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A four-day culinary weekend for you and a guest at Blackberry Farm in the Great Smoky Mountains of Tennessee might be just one click away! Food Republic is partnering with Breville to offer four grand prize packages at one of the most celebrated small luxury resorts in the world. The trip — which will take place…
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The metamorphosis of Miami’s food scene over the past decade has been kind of like watching a South Beach party girl grow up and move to the mainland. She used to shake her booty, pining for the attention of tourists in tony hotels on the beach; now she buys from the local farmers' market, makes…
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If asked to summarize the summer of 2015 in one word, Europeans — or anyone who journeyed through the glorious continent — would more likely than not respond with “hot.” For reasons she’ll take to the grave, Mother Nature unleashed the sweltering “Caronte” heat wave that brought the mercury to brutal, record-breaking highs, toasting a decent…
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Sure, we're obsessed with food, but that only means we'll travel for the best restaurants, bars and markets. When we do, we like to stay at hotels that put us on the front lines of a city or town's sought-after spots (thus our hotel review column, The Hungry Concierge). Relaxing summer vacations may have come to…
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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.I arrived at the Island Hotel…
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