Mexico is steeped in many traditions. As lost loved ones are celebrated each year on the Day of the Dead, why not also pay homage to the tradition of sharing tequila in sizable quantities? Perhaps one of the best ways to utilize your tequila of choice is by whipping up what could be thought of as the margarita’s bitter…
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Most people can agree that tequila is changing. No longer perceived as mere fuel for frat parties and spring breaks, the spirit is gaining respect as one that can be sipped and appreciated. But with this shift in perception comes a new image, the vanguards of which are a pretty highfalutin bunch. Hip-hop moguls, leading…
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I love high-quality almond milk, but I’m not a fan of $10 quarts regardless of how artisanal/hipster/organic/trendy/local they are. It’s surprisingly simple to make fresh almond milk at home, and you’ll still have money left over for bottom-shelf bourbon!Nut milks as a whole are fantastic alternatives to cow’s milk. Almonds in particular are a good…
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Hold on to your tonics, gin lovers. We might be on the verge of a shortage. The BBC reports that a fungus called phytophthora austrocedrae is making the rounds in Scotland and killing juniper plants, the major component of gin flavoring. Plantlife, a British organization dedicated to the conservation of local plants, conducted a study and concluded…
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Thanksgiving is one of the few holidays centered on food, and while the turkey may be the star of the show, all too often there’s a tendency to forget about proper pairings (what with 12 people cooking and/or fighting). While wine or liquor certainly have their benefits, it’s hard to imagine a more perfect complimentary…
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Traditionally, it's up to the mayors of major cities to show the rest of us how to gamble on sports like gentlemen. You see it all the time, like when Seattle's Ed Murray promised to send Pacific salmon and Dungeness crab to Denver's Michael Hancock if the Broncos beat the Seahawks in the 2014 Superbowl;…
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If there’s anything more powerful than the view atop an active volcano, it could be drinking a beautifully made wine forged from grapes that were harvested out of the soils of that volcano. Mount Etna, in particular, on the eastern side of the island of Sicily, has a certain vibrational effect on sightseer and sipper…
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Halloween is here, Thanksgiving is on the horizon and the pumpkin onslaught is in full swing. Starbucks has released this year’s ration of pumpkin latte mix, and grocery stores are full of pumpkin pies and pumpkin breads, pumpkin cookies and pumpkin candy. There are pumpkin wines and pumpkin sauces and more pumpkin beers and pumpkin…
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The first beer to come out of America’s first post-Prohibition brewpub was a Scotch ale — or, at least, that's what the beer maker called it.Bert Grant started the Yakima Brewing and Malting Company in an old opera house in Yakima, Washington, in late 1981. Grant was a piccolo operatic himself, given to wearing kilts…
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It’s rare that a juxtaposition like this comes together to amount to more than a gimmick. Cotton candy vodka makes for an inventive gag gift at best. However, when encountering a “Cotton Candy Old-Fashioned” on the menu, especially one forged by a very serious Japanese barman at a Michelin-starred restaurant, it seemed this one was worth a…
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First things first: Cocoa Tea is not the official married name of Ice-T's wife Coco. It's a hot drink from the Caribbean island of St. Lucia and a complete 180 from that tired, sugar-filled cup of hot cocoa with the tiny, completely artificial marshmallows that you love so much. You can think of cocoa tea…
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Everyone has a guilty pleasure. For me, if we’re talking about alcoholic potables, it’s the cosmopolitan. Hey, no giggling in the back! I’m also a sucker for a good piña colada, but that’s another story for another day, a different climate, perhaps. For as long as I can remember, the cosmo has fueled many a…
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We’ve heard it over and over again: Entomophagy, also known as eating bugs, is good for you and the environment and is eventually going to take over the world. Some college kid ate them for a month, and even the United Nations isn’t bugged out by the diet.Eating the little critters straight up to start out may…
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While cities like San Francisco, Denver and Portland squabble over the “best beer city in America” crown, Philadelphians sit back with a pint or six and chuckle. Superlatives are sweet and all, but anyone who’s spent a night drinking around the city — ideally with a high-tolerance tour guide — can speak to the city’s distinct craft-beer…
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News broke last week that federal regulators were investigating Anheuser-Busch InBev, the world’s biggest brewer and the force behind brands as varied as Bud Light and Boddington’s, for allegedly trying to squash competition through the purchase of beer distributorships. The probe came as AB InBev moved bullishly forward with a $104 billion takeover of chief…
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We recently interviewed Belgian chef Bart Vandaele about his plans to open a second restaurant in Washington, D.C. Being that he hails from one of the world’s leading beer producing countries, the chef is an expert in the field, often utilizing beer in his cooking. With spring craft beer seasonals just around the corner, we…
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So you stumbled into the office this morning following one hell of a weekend, your hair slightly disheveled, with a Gatorade in hand and sunglasses on. There was no time to scarf down the greasiest thing you could find, or whatever food your country prefers to cure the hangover blues. Luckily for those in Japan, there’s a hot cure in…
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The following article is an excerpt from The Brewer’s Tale: A History of the World According to Beer, out now in paperback. Early America was a scary place, and beer helped. But it wasn't just a luxury, or a comforting sign of civilization. Beer was, to the first settlers, right up there with food, shelter…
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We all love a well-made espresso, with its familiar aroma yielding to that first sip early in the morning (or mid-afternoon, or late at night). But what is it exactly, and how is it made? Luckily, our friends at ChefSteps are here to tell us all about it. It’s simple enough: Espresso is finely ground coffee…
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“Much of my philosophy in making drinks now is to take simple drinks and make them, hopefully, better than anyone ever has,” says Naren Young on his popular incarnation of the classic aperitivo the Garibaldi. "I've had many Italians come into Dante saying that's easily the best Garibaldi they've ever had. That's a very high compliment for me.”Though virtually unknown in the…
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Celery is a notoriously boring vegetable. Yet when its savory, herbaceous essence is captured in the form of a popular cocktail ingredient — bitters — the once-dull veggie has the power to enhance and transform a variety of drinks to great effect.Celery used in anything other than a Bloody Mary might sound a bit offbeat,…
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Jeffrey Morgenthaler is Food Republic’s new contributing cocktail editor and the author of the occasional column Easy Drinking. Jeffrey is an industry veteran, having worked at bars of many styles for the past two decades. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon, and is the author of The Bar Book: Elements of…
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It’s a classic that everyone knows but often overlooks — even though its influence on the world of drinks can hardly be measured. It’s said to have been first created by a surgeon in the British Royal Navy as a prescription for officers to avoid scurvy, and the original version was no lightweight, with overproof…
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It checks pretty much every box that makes styles such as the India pale ale and its souped-up cousin, the double IPA, phenomenally popular. It’s strong alcohol-wise. It’s extremely flavorful. It’s open to interpretation from brewers. Yet barleywine hasn't had its cultish moment in America, the sort that the vegetal-smelling, salty-tasting gose improbably now enjoys.Perhaps barleywine’s…
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I know what you’re thinking: Good gluten-free beer is a myth. It’s impossible to replicate a great IPA or lager using alternative ingredients, right? Well, for the past few years I’ve watched a friend cringe at every sip of Redbridge (by Anheuser-Busch) or Bard’s Tale. One Beer Advocate reviewer recently claimed “I would only recommend this beer…
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Jeffrey Morgenthaler is Food Republic’s new contributing cocktail editor and the author of the occasional column Easy Drinking. Jeffrey is an industry veteran, having worked at many styles of bars for the past two decades. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon, and is the author of The Bar Book: Elements of…
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When it comes to eating seasonally, most of us are familiar with the basics: tomatoes, peaches and corn should be eaten with gusto during the summer, while winter brings the starchy pleasures of potatoes, carrots and squash.But here’s the thing: I like to drink seasonally, too. At the most elementary level, this means that when it’s…
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The double India pale ale was born in May 1994 of necessity. A young brewer named Vinnie Cilurzo was conjuring up a strong, bitter ale for a Temecula, California, brewpub that he co-owned called the Blind Pig. Aware that he was working with secondhand equipment and that such equipment might foment off-flavors, Cilurzo went heavy on the…
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Drinks International just dropped its annual list of the world's 50 best bars. While London reigned supreme with nine inclusions, New York placed eight bars on the final list, highlighting the continuing trend of America's booming cocktail culture. Feeling ambitious and have a little extra time on your hands this weekend? We've rounded up seven cocktails…
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It’s starting to feel like winter here in NYC and elsewhere in the north, and that means the heavier beers and heartier foods are about to grace our tables in festive indulgence. While you may immediately think of turkey as the quintessential fall food, we’re holding off for a week to bring you a recommendation…
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The Cuba libre’s history and lineage may have been lost to decades of political unrest, passionate nationalism and attempted brand trademarks, but as it evolved over the years, there’s no doubt many still enjoy this reliable taste of the islands — especially Italians. In the surf towns near Cinque Terre, Cuba libres (not rum and…
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Despite the thousands of original concoctions created by bartenders each year, sometimes it’s good to revisit an oft-overlooked classic. Back in the late 1800s, the enormously popular sour and its marriage of spirit, citrus and sugar was well established, but even then bartenders were eager to experiment with their own variations. One of the easiest…
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Drinks International just announced the winners of the World's 50 Best Bar Awards. Once again, London reigns supreme, with five bars in the top ten and nine overall included on the list. Located in the English capital's Langham Hotel, Artesian takes home the title of "World's Number One Bar" for the fourth consecutive year. Meanwhile, New York…
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Last season's debut of Barn Rocker, a pro hockey–themed ale, was sort of a game changer for the upstart Oyster Bay Brewing Co. "It definitely got us in front of the mass market, both here on Long Island as well as outside of New York," says cofounder Gabe Haim. The three-year-old craft brewery in Oyster…
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Drinks International just announced the winners of the World's 50 Best Bar Awards at a ceremony in London, and the biggest change from last year's list is that more American bars are on it. New York City has always ranked highly, with PDT, Clover Club and Employees Only included as perennial favorites. Now, Seattle, Miami…
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Cider is one of the most popular alcoholic drinks in the world, but it remains the odd apple out in a nationwide revolution of craft beverages. To be clear, I’m not talking about the brown stuff you find at farmers markets; this is the hard stuff (or hard cider as it is legally known stateside)…
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Craft beers have long been touted as great for pairing with hearty meals, but what happens when a classic ingredient in American cuisine — the mushroom — becomes part of the beer itself? In a word: awesomeness.While the little fleshy fungi aren't as pervasive an ingredient as say, chocolate or chilis, a surprising number of…
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There's no shortage of world-class breweries in San Diego, Los Angeles and Orange counties. But if you're looking for a scenic tour as impressive as the breweries that pepper the route, the real place to be is Northern California. From San Francisco to Sonoma County, the Bay Area features a multitude of must-visit breweries — most…
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Jeffrey Morgenthaler is Food Republic’s Contributing Cocktail Editor and author of the occasional column, Easy Drinking. Jeffrey is an industry veteran, having worked at many styles of bars for the past two decades. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon, and is the author of The Bar Book: Elements of…
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Here at Food Republic, we love gin. We love when it’s made in England and locations closer to home. We love learning fun facts about it too. But mostly, and obviously, we love drinking the stuff — in cocktails or a well-stirred gin and tonic. [See: How To Mix The Perfect Gin & Tonic]. So,…
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Tim Ferris is a man of multiple passions, all of which depend on water. His main gig is as the head honcho at Defiant Marine, an international emergency response commercial salvage operation that is on the speed dial of anyone looking for assistance when a container ship sinks or an offshore oil rig is in…
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New Orleans has a knack for supporting the great things of this world — everything from jazz and cocktails to, of course, beignets. Though many know the Sazerac and some the Ramos Gin Fizz, yet another New Orleans classic that is often overlooked is the sturdy and complex Vieux Carré or “old square.” A cousin of the…
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You might have heard about the hand-carved ice. Suited bartenders. The world’s most exquisite barware. The famed Japanese “hard shake” technique, of which there are varying styles. Intimate bars hidden in tough-to-find basements and high-rises around the most populated city on earth. All of this is true of Japan’s best bars.But during my recent visit…
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Once upon a time, beer was beer. Quantity mattered over quality, with flavor riding backseat to booze and gimmicks. How else would you explain Phat Boy, the thankfully discontinued malt liquor made with ginseng?But in the last three decades, America has undergone a slow seismic shift in its approach beer. Thirty-packs of watery Busch Light…
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Here’s an equation for you: the better the coffee we all drink, the longer we all have to wait to drink it. At craft coffee bars, where artisanally roasted beans are ground and brewed to order using low-tech equipment like pour overs and siphons, a coffee break can be quite the time commitment. Have you…
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If it looks like a latte and drinks like a latte, it’s probably a latte. Except in this case, it's not a latte. So just what is this frothy, satisfying coffee beverage — with a latte-like mouthfeel — that you can make easily at home without any dairy products or an espresso machine?Our friends at ChefSteps wrote…
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It's probably a cliché for Americans to compare Scotland's capital to something out of a fairy tale, but that's exactly what came to mind walking along the cobblestone streets of Old Town in the shadow of the 12th Century Edinburgh Castle. History is all well and good, mind you, but I didn't come for a lesson.…
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Nate Howell, the bar manager at Cusp in La Jolla, CA, developed a process for aging rye, which we think is pretty damn cool. Howell takes raw, uncharred barrels and tempers them with water for 10 days to prep them. He then adds Templeton Rye to the barrel lined with whole spices and lets it…
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There are many reasons the beer you just received doesn't taste right, and if it doesn't taste right, it's your obligation as a beer-lover to let the bartender know something's up. But it's important to keep in mind that there's a way to bring it to their attention without coming off as a dick. Calm yourself,…
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It's Mac & Cheese Week at Food Republic so we figured, why not?For some, the idea of pairing beer and macaroni and cheese and calling it "gourmet" might seem absurd. Think about college, for instance: Easy Mac and a can of something “lite” is the fuel of late-teen academia. Those days, the fact that mac…
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The world of state liquor laws is a confusing one. We reported earlier this year on all you need to know about the surprisingly relaxed regulations in Utah. Meanwhile, it turns out that Alabama recently lifted its 100-year-old ban on distilling whiskey, according to the Associated Press.Located in Opelika, Alabama, John Emerald Distilling Company — makers of gin, rum, vodka…
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Time was that brewers in Northern Europe, particularly in what became Germany, could not brew decent beer past March or so. Why? Because the warming weather would render most fermentation vessels welcoming hot tubs for airborne bacteria that had been just waiting for the colder temps to dissipate.So brewers in the pre-refrigeration era would concoct…
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The Mississippi Delta is an area that arouses strong, if often contradictory emotions. Among the poorest regions of the country, it is still beloved by many for its rich cultural history, agricultural importance and hardscrabble residents. Love blues music? Thank generations of musicians, like B.B. King and Howlin’ Wolf, who grew up on and around…
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We pride ourselves on learning straight from the mouths of culinary experts here at Food Republic —that is, from chefs themselves. This week was no exception, as we shot an exclusive video of Dominique Ansel putting together his latest magical creation, spoke with David Santos about food "crazes" and dutifully followed the duck confit and rillettes recipe provided…
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We’re all about trying new and weird things here at Food Republic. We'll eat everything from deer hearts to pig’s head. But what about roadkill?Hotel Vermont in Burlington will host a supper called Wild About Vermont on November 7 with the likes of deer, bear, moose, goose, fish, muskrat and other local critters as main courses,…
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So you’re cooking at home for a bunch of people and have decided to serve steak. Nice choice. But this is where the problems start to arise — are you going to try to sear all those steaks at once, potentially losing track of which ones have cooked properly and which ones need to be flipped while…
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Leave it to a New Yorker to helpfully point out the shortcomings of red-state cultures. Make that The New Yorker, in this case. In the magazine's current Food Issue, the great Calvin Trillin travels to North Carolina to investigate a smoldering issue on the local barbecue scene. For years, the regional debate in the pork-centric Tarheel…
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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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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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We're all eager to get to the main course, okay? We thought about turkey on the long journey to your house, stuffing at the wine shop, pumpkin pie while were pulling into the driveway, but we're not quite there yet. Don't just dive into your Thanksgiving feast like a barbarian, start it off in a…
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You were going to spring for it on the menu anyway, why not recreate a fine dining experience at home with our meticulously curated selection of fancy entrées? Take your pick from prime beef, game birds, shellfish and some of the more impressive cuts of other delicious beasts, then give them the royal treatment. A…
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Pucker up! Tonight's dinner is spiked with lime juice, one of the healthiest ingredients you can use to season your food. Don't think you're limited to a squeeze over fish, though. Slap a sweet and sour turkey burger on the griddle, marinate your steak like you mean it and most importantly, don't forget dessert. No…
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Instead of a whole composed meal tonight, let's all share small plates (only without the annoying birthday party that typically goes with it). We've selected 10 of our favorite tapas recipes, all you need to do is pick a few, provide copious amounts of wine and maybe play a little Django Reinhardt. Yeah, that sounds…
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We weren't kidding about taking full advantage of this practice Thanksgiving period, so tonight, whip up your favorite Thanksgiving recipe that isn't turkey and serve it with something else. Don't make all of them, just make one. Maybe two. Go ahead and make a Thanksgiving burger with stuffing and cranberry sauce, or find something else…
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Yelp. What is it good for? The front doors of restaurants are sometimes adorned with red stickers that read “People love us on Yelp,” but at the end of the day, who cares? If any average Joe or Jill can knock a star off a rating because some place doesn't have the right ketchup or…
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When it comes to elite competitive barbecue cooking events, the Jack Daniels World Championship Invitational Barbecue ranks right near the top. As such, the winner’s checks come with commas and lots of zeroes. So when I was invited to return as a judge for my sixth year at the Jack, as it is colloquially known,…
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Thanks to the European Union–funded PERFORMANCE project, people with trouble chewing and swallowing (dysphagia) may no longer be relegated to the unpalatable mush and fortified nutrition shakes that can lead to malnutrition. Specially textured food created by 3-D printers made its debut at a conference in Brussels last week and could be the answer to improving senior citizens'…
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Let's be frank. We love bacon. We love sausage. Lately, we've been particularly obsessed with that spicy, spreadable fermented sausage known as ‘nduja. (See here, here and here.) So, naturally, we're reacting with more than a little concern to this new report by the World Health Organization basically stating that bacon, sausage and other processed…
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You're in the produce section feeling uninspired. Your meal needs a vegetable element, and you don't feel like making "that salad you always make" for a third night in a row. Turn off your brain. Grab a bunch of peppers — bell, poblano, jalapeño, you name it — then turn your brain back on and…
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You've seared your meat perfectly and it's resting happily out of the skillet. Tantalizing juices, fat and crispy bits still remain. How to get them out...no, wait...how to combine them!? Deglaze that baby while it's still hot and get ready for sauce. Deglazing is a cooking technique in which an acidic liquid like beer, wine…
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We recently sat down with Food & Wine Best New Chefs Andy Ticer and Michael Hudman of Memphis' Andrew Michael Italian Kitchen to talk about their recently released cookbook, Collards & Carbonara. It's a tribute to their Italian heritage and Southern roots not to be missed in this fall's cookbook lineup. Earlier, they gave us a sneak peek of…
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After the hottest summer on record, business is beginning to pick up again at Brodo in New York City's East Village. "It's getting colder now," says the cute beanie-capped clerk, handing over a hot cup of the house's signature item: a hearty beverage made from "whole stewing hens, turkey legs, beef shin, chicken feet, water,…
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We branched out from the typical food trends this week. Not a single piece of avocado toast or bunch of kale in sight, just homemade blood sausages, high-quality canned tomatoes, vegan "calamari" and more. We also ate the essentials in the Emilia-Romagna region of Italy, found farmed-raised fish done right in North Carolina and checked up…
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Tomato season is behind us. Take a deep breath and let it sink in. Thankfully, there are many varieties of canned tomatoes that — while not a substitute for the real thing — are packed with flavor and can do exactly what you need them to do. Check out these five recipes for canned tomatoes and enjoy pasta,…
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We love kitchen tips and hacks here at Food Republic. That’s why we were super-excited when ChefSteps wrote in this week with this simple trick that’s twofold: Firstly, there’s no longer a need to waste the herbs you so meticulously grew in your backyard garden or bought at the farmers’ market or grocery store. Secondly,…
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What's the most versatile and generally desirable cheese in the fridge? The argument could be made for mozzarella, but we rep these cheddar cheese recipes all the way. Whether you go spicy and fried, gooey and baked, or melted into the best cheese grits this side of the Mississippi, we have a way for you…
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Tired of celery? Diced onion getting you down? Try cooking with fennel — it has all the crisp juiciness you want from a green vegetable, with far more flavor. Whether it's caramelized, gratinéed, braised, pickled or simply eaten raw in a salad, you can't lose.Fennel has a similar structure to celery, with stalks that grow…
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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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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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Little-observed fact: many dishes can be improved by something crisp and acidic on top. First, brush up on our handy guide to pairing slaws with your favorite foods. Then check out three recipes for slaw and three dinner entreés starring the crunchy stuff and prepare to enter the phase of your cooking journey where you finish…
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Leave it to The New York Times to provide the world with a definitive guide to the little-used feature of nearly every oven in every kitchen (even yours), the broiler. Quick rundown: It's a top-mounted apparatus, whether gas or electric, that focuses heat on the surface of what you're cooking. This means a browned top on your…
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Forget dinner and a movie. How about dinner while watching a movie? The ninth annual Food Film Festival: New York City begins tomorrow night, with more than 30 screenings planned, including eight world premieres and seven NYC premieres. Once again, the four-day festival will offer a unique series of events where food and film lovers…
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Sometimes you just don't have a lot of time to cook dinner. Rather than hit the takeout spot hard, though, take 30 minutes and put together something better than that which comes in a bucket or little paper box. Did you know those things unfold into plates? From super-simple to just challenging enough, celebrity chef and…
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The hottest and most buzz-worthy piece of news to come off the streets of New York this fall is none other than the now-legendary Pizza Rat. You know the story: This rat is on its way home after a long, toiling day and comes across a whole slice of pizza and tries its hardest to…
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Chef Joshua Skenes's acclaimed San Francisco restaurant Saison, the recipient of three coveted Michelin stars, is perhaps best known as having the most expensive tasting menu in the United States. But for nearly five months this year, tucked away in a back room, Skenes's restaurant offered a very different experience from its usual fare. For…
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Did you know that the movie Back to the Future was originally released in 1985? Yeah, that was 30 years ago. But did you also know that in Back to the Future Part II, Marty and Doc travel to 2015? And that the Chicago Cubs win the World Series!? And OMG, it's 2015 right now…
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As the weather warms up in most parts of the country, the clock starts ticking on outdoor grilling season. This means one thing: If you don't already have a beautiful hunk of metal in your yard (or on your fire escape), it's time to find the grill that's right for you. This guide, covering 12…
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Last month, we invited a select group of chefs and purveyors to stop by the Food Republic test kitchen and chat about "farm to table" — the label, the lifestyle. The term gets tossed around quite a bit these days. What does it mean in 2014? And how does it work on the local level?…
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The burger game is all about choices. In-N-Out or Shake Shack? Veggie or beef? Plant-based or lab-grown?Yes, you heard that last one correctly. A team of Dutch scientists has grown the first burger ever made from stem cells and is looking to have it on the market in five years, the BBC reports.A prototype of the burger…
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Read Part 1 of the blueprint for chili mastery: Chili Con Carne: The Anti-RecipeAnyone can create an original pot o’ red with the right blueprint, yet that first delicious spoonful only cracks the surface of chili con carne. Dig in and you’ll find a culinary rabbit hole of fiery flavors, ingredients, techniques and history. But…
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It was all about education this week at Food Republic. Sure, you eat chocolate and grapes all the time, but how much do you actually know about chocolate? And can you name 15 types of grapes that you both eat and drink? Chances are you've come across Ethiopian food and have enjoyed temaki before, but do you really…
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If you're the type of person who likes the idea of cooking but doesn't have the time or patience to shop for ingredients, modern society has a simple solution: cook-at-home meal delivery. In many cities, you'll find several reputable services that will set you up with all the fresh ingredients and easy instructions you need…
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Nashville-based writer Chris Chamberlain profiles chefs and restaurants with particular talents for classic and reinvented Southern dishes. Now, he’s taking his investigations another link up the food chain as he travels to visit with some of those chefs’ favorite farmers, ranchers and purveyors from across the South. In the Food Republic series Southern Grown, find out…
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Whip up any of these recipes using broccoli rabe, rapini, broccolini, broccolette or even broccoli spigarello — whatever you can get your hands on. Just make sure you get some nice leafy broccoli-like vegetable on the plate, because there are few things healthier or more delicious in this world. And again, garlic is your friend here. Garlic is…
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There's one dish I can't force myself to eat in hot weather, but the second it starts hammering giant wet snowflakes blown sideways by a "refreshingly" frigid damp wind, it's time to break out my variations on bangers and mash. I love our classic recipe with crispy pork sausages and caramelized onion gravy, but as…
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You’ve definitely ordered a fried egg at some point in your life, be it on its own or alongside a hearty breakfast meal. Sometimes — just sometimes — the egg will come out almost cartoonishly perfect. You know what we mean — that sunshine-yellow yolk, that smooth flawless white. It’s as if the chef reached…
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Tonight, not just any sausage will do. All apologies to kielbasa and the spectrum of German wursts, but we need something seriously spicy. Check out these recipes with chorizo from Mexico, Portugal, Spain and yes, our very own Food Republic test kitchen.Pasta with Chorizo and MusselsAvocado and Chorizo ToastChorizo and Shrimp RiceGrilled Clams and ChorizoPortuguese Fish…
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Last night, South Park aimed its takedown laser at "serious people" on Yelp, and it was pretty glorious. I use Yelp sometimes to find places nearby, but I always take the reviews with a grain (or a pile) of salt. A friend of mine runs a pizza place that is well reviewed by real critics and…
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The Internet has proven time and again to be a strange place, where anonymity can reign supreme. Because no one on the Web could possibly know if you’re a chicken. That is, unless you’re this particular chicken. Chicken Treat, a Western Australian fast-food chain specializing in poultry, wants Betty the chicken to peck her way…
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[embedImage=https://www.foodrepublic.com/wp-content/uploads/2015/10/DC-CherCherTibs2-700x465.jpg] Ethiopian-born chef Marcus Samuelsson shows TV’s Anthony Bourdain around his native country in an upcoming episode of the award-winning CNN series Parts Unknown, scheduled to air on Sunday, October 25. (The show is produced by Food Republic’s parent company, Zero Point Zero Production.) Catch an advance screening of the Ethiopia episode, accompanied by specialty…
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Danny Meyer has always been ahead of the curve in the New York City dining world. His Union Square Café made fine dining more accessible in the 1980s, as did his inclusion of an à la carte menu in the casual tavern area of his landmark Gramercy Tavern in the 1990s. Meanwhile, Meyer's restaurants the…
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It’s one of the world’s favorite foods, and you’ve likely found yourself licking it off your fingers, but how well do you really know chocolate? Even experts are still getting to know the stuff: Research on everything from cacao bean varieties to the various ways of processing them is ongoing. Plus, with all the talk…
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We've all done it: You buy a fresh loaf of bread or a baguette on your way home to pair with cheese or simply to round out a meal. But you don't end up using the whole thing. Instead, you let the leftovers dry out, and then it's inedible. Or so it seems. Don't throw it…
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JetBlue Airways is working on something that might get real-world Samwise Gamgees to fly into New York City’s JFK airport.Just outside of Terminal 5, the airline is opening a 24,000-square-foot farm dedicated to growing 3,000 crates of blue potato plants, according to DNAinfo.The farm will grow more than 1,000 pounds of the tuber per harvest.…
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It's a whole lot easier to incorporate fruit into dinner when the pickins are good! Pick up some fresh fruit at your farmer's market this weekend — the cherries look great right now — and give your meal a little something sweet. Strawberries are great right out of the basket, and better in a salad…
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We now live in a time when cheeseburgers grow on trees. Well, not exactly. But a California company called Impossible Foods recently raised $108 million to start producing plant-based burgers, according to Tech Crunch. Investors include Bill Gates and Hong Kong business tycoon Li Ka-Shing.Deeming it the Impossible Burger, the company shies away from the…
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There's really no unhealthy way to use a beet, so detox from the horrors of yesterday's melted cheese party (mmm, cheese) and get your system back on track for a nice productive week. Feel like a burger? We've got that. Pasta? Check. Or if you just feel like a salad, and you might, we've got…
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The story of the perfect grain of rice began with a dream. At the start of the 20th century, Keisaburo Koda left a successful career as a school principal in Japan to seek his fortune in the United States. Like many Japanese men, he tried his luck in the oil fields of California before setting…
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Carrot soup with chamomile at Nobelhart & Schmutzig in Berlin. (Photo: Caroline Prange Photography.) On a nearly desolate street, behind a gold-plated doorbell marked “Bitte Klingeln,” you’ll find Berlin’s hottest restaurant: Nobelhart & Schmutzig. If the gritty location seems a bit bizarre — local food blogger Per Meurling called it “what quite possibly could be…
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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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Molding candles and soaps out of meat fats? Alternating between emergency response and whiskey distilling? Making beer-infused chili in just 90 minutes? It wasn't the most conventional week here at Food Republic, but we certainly learned a lot. Do you know what makes a good knife? Or why everyone is suddenly freaking out about coal-fired pizza? Can…
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One of New York City’s most tantalizing annual events, Food Book Fair, has spun off a new series called Food Book Party. And what a party it was! The series kicked off on Thursday, October 8, with “Gay Food 101: An Oral History,” an exploration of gay culture and food culture, in restaurants, aesthetics and…
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Cauliflower: You see it on menus, at the farmers’ market and even there in your vegetable crisper, a whole head, ready to go. Tonight's the night. Packed with vitamins and fiber, this cruciferous treat is as hearty as it is healthy. What's more, this miraculously versatile vegetable can be used to make bread for grilled cheese…
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We’ve always been big fans of tailgating here at Food Republic. Over the years, we’ve devoted an entire section to recipes perfect for game day, and our football and food coverage has included a column called Proud Alum in which chefs reminisce about their college football tailgating days. At the end of the day, nothing…
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People take pride in their biscuits. Some will tell you that it’s impossible to make quality biscuits north of the Mason-Dixon line. We are here to assure you that the secret to baking soft, flaky biscuits has nothing to do with geographic location, and everything to do with flour. Whether you’re going to be doing…
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First, we were told that we’ve been peeling bananas incorrectly and should follow the lead of monkeys and peel from the bottom end. Now, according to today.com, we’re hearing that we should take our banana consumption one step further and eat the whole fruit — peel and all, just like monkeys.Eating banana peels can apparently lower…
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From the dorm rooms of American college students to the oldest ramen shops in Japan, piping hot bowls of noodles and ice-cold beer have always gone hand in hand. Now, with an influx of traditional ramen shops popping up in the U.S. from coast to coast, people are looking at the ways new craft beers…
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While some people are worried that certain groups are after their jobs, Japan is actually giving jobs to an entity that very well may take all of our jobs someday: robots.Spread, a Japanese lettuce-growing company, is working on an indoor “vegetable factory” in Kyoto where robots will farm lettuce with no human help, according to Fast…
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There's nothing quite like stirring a hearty pot of creamy risotto and seeing those tender grains cling to the spoon. It's comfort food in every sense of the word and a perfect blank canvas for whatever flavors you're craving tonight. Check out 7 recipes for risotto for everyone. If you finish the dish off with…
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One of New York City's most tantalizing annual events, Food Book Fair, has spun off a new series called Food Book Party. And a party it will be! The series kicks off this Thursday, October 8, with "Gay Food 101: An Oral History," an exploration of gay culture and food culture, in restaurants, aesthetics and…
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Aspen's White House Tavern has one of the juiciest (and messiest) burgers around. (Photos: Linnea Covington.) After all the skiing, hiking, biking, horseback riding and other activities that one naturally does while visiting the Rockies, you sure build up an appetite. Luckily, most of the fare found in the popular mountain town of Aspen, Colorado,…
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You may have wondered if people actually eat “drunken noodles” in Thailand. But heck, you might not care because they’re so darn tasty! Either way, we think you deserve to know the truth. Here’s how to tell whether or not your favorite Thai dishes are authentic.[embedImage=https://i0.wp.com/www.foodrepublic.com/wp-content/uploads/2015/02/Krathong-Tong1.jpg?resize=4357%2C3186]
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Instagram turns five years old today! My, how the time has flown by! (Weren't we just creating our very first Facebook accounts, fresh off the days of Friendster?) While Time may point out that all five of the most popular photos ever posted are property of either a Kardashian family member or T-Swift, we've still managed to maintain…
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We've gotten to know gin over the years, but what about the standup guy making sure his boozy friend doesn't get too out of hand? Tonic is always in the running for best supporting mixer, so here's exactly what's going on.Tonic water can contain many ingredients, including sweeteners, herbs and spices, but it always starts…
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It’s the hottest thing in pizza-making — literally. Cranking up to temperatures of 800 to 900 degrees or more, the coal-fired pizza oven burns more intensely than its wood-blazing counterparts, producing lightning-quick, crisp pies with a nice char.For that reason and others, coal-fired pizza is catching on all across America after decades, if not a…
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Though lavender is typically thought of as a flower, it’s also used in cooking a lot more than you probably think. This aromatic plant is part of the family Lamiaceae, the same group where you find culinary herbs including mint, basil, sage and rosemary. Technically, it’s classified under the moniker lavandula, but we know it…
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Blogger/photographer Tess Ward (aka "the Yes Chef") has a recipe for carb-free grilled cheese on cauliflower bread that looks absolutely awesome.Now before you get all righteous about how your grilled cheese is the best grilled cheese, drop knowledge on how spreading mayo on the outside of the bread gives it an especially crispy crust and brag…
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Geeks need to eat too, right? Starting today, several New York restaurants are offering themed foods and drinks in honor of New York Comic Con, which begins this Thursday at the Javits Center. The fun (and the promotions) concludes on Sunday.The guys behind the broccoli tacos at No. 7 Sub are offering a sandwich called You Fight to Win Guardian…
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I lose all impulse control when I’m in a kitchen-supply store. The myriad cooking vessels and specialized tools trigger all my consumer pressure points and send me into an aspirational frenzy. During one of these recent bouts, I discovered a beautiful, clam-shaped pan known as a cataplana. Oddly shaped, made of copper and featuring locking…
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Something magical happens when bread and cheese come together. Birds sing, the sky clears and deliciousness is finally within reach. It's an almost universal truth, too, as you can see in this extensive look at the ways bread and cheese get combined around the world, from the classic American grilled cheese to Brazil's addictive pao…
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Just because the chefs can pull it off doesn't mean you can...or can you? This weekend, up the ante: Reserve a four-hour block dedicated to cooking and cooking alone (plus the ritual doing of the dishes — we're respectable cooks, not barbarians). We've got expert-level recipes from some of our favorite chefs that will yield some…
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We can name (and melt) 12 types of mozzarella but ran into trouble while trying to identify just one of Indonesia's native dishes. So, naturally, we did our research and came up with a basic primer on the country's innovative cuisine. Elsewhere, we covered the best places to eat and drink in Zürich West, the buzzy neighborhood of…
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It comes in a little can or a tube, and came from tomatoes. Your pasta sauce, braising liquid and chili recipes all call for it, so let's ask the big question: how do you go from tomato to paste, and why use it instead of tomato sauce?Here's the process: fresh tomatoes are cooked down to…
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You could have SWORN you had brown sugar, but all you see is the white stuff. You know whatever your baking won't be as good if you sub white for brown, but you're way too lazy to hit the supermarket or even go next door to literally borrow a cup of sugar. What to do?…
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If black tea's not your thing and green's too strong, perhaps a cup of white will strike your fancy. The lightest and most delicate of the traditional teas, white tea simply doesn't get enough attention for its subtle, pleasant flavor and numerous health benefits. So why is it white, and not green or black, if…
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Now here's a grain we don't see often enough: kamut. It's also called Khorasan wheat or Pharaoh grain, owing to the fact that grains were discovered in ancient Egyptian tombs. It's healthier than conventional wheat, and has a crazy backstory to boot.Kamut grains made their way to the U.S. via airmail from a soldier, whose…
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Smoked salmon is a blanket term for any salmon: wild, farmed, fillet, steak, cured with hot or cold smoke. Lox refers to salmon cured in a salt-sugar rub or brine (like gravlax). Nova is cured and then cold-smoked (unlike lox or gravlax). There's also hot-smoked salmon, which is cured, then fully cooked with heated wood smoke.Now, to acknowledge…
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It's very easy to run out and obtain a burrito in this day and age, and fewer and fewer people are learning the art of burrito-craftsmanship as a result. We're here to reverse this unfornate development. You can and should be making burritos of all kinds — breakfast, steak, random stuff from the fridge, any…
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If you've been in an office or any other enclosed space lately, it may have become evident that everyone is sick, hacking, coughing, adding germs in aerosol form to the air we all breathe, you know. Winter cold and flu season. Thankfully, we discovered long ago that while cough syrup rocks in the taste department…
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Olive oil is a staple of the Mediterranean diet, which along with tasting awesome, has long been touted for its heart-healthy benefits. But what happens when you want to add some deep-fried anchovies to your caprese sandwhich? (You should do that, by the way.) Does the wicked act of frying undo olive oil's extra-virgin status?…
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Today’s food crazes generally run in two veins: a) deconstruct anything to its purest form and b) stack and stuff as much as you can into a single item. Today, we bring to light two examples of the latter.A Massachusetts company called Steem has created a one-stop breakfast jar of caffeinated peanut butter.“It’s a time-saver; your…
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It's a busy time for chef Eric Skokan. Not only does the chef run two restaurants, Black Cat and Bramble & Hare, in Boulder, but he works his 130 acres of farmland every day to supply them and his farmers' market stand with the most local produce any cook dreams of. "October is the month…
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You'll be making plenty of batches of mashed potatoes in the months to come, so why not figure out why yours are less-than-awesome now? Although they're one of the easiest side dishes you can make, there are still plenty of pitfalls waiting for the well-meaning home cook. Heed our advice and churn out perfect, fluffy,…
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There it is, floating like a little treasure in your perfect bowl of ramen, a soft, savory medium-boiled egg. You can (and should) recreate restaurant-quality ramen at home, which means learning how to make a hard-boiled egg that's still runny inside. It's the ultimate garnish if you want to impress your Instagram followers and dining…
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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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Ladies and gentlemen, the New York Mets are in first place. Let it sink in for a minute, because you certainly haven’t heard that one in awhile. Sure, it’s exactly one game into the season, which leaves precisely 161 to be played. But there’s definitely a palpable buzz surrounding the team as it takes the…
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Unlike hundreds of pizzas I’ve tucked into during my life, I remember my first grandma pie at GG’s in New York City like it was yesterday. My good pal, chef and badass pie cookbook author Millicent Souris helped her good pal and badass chef Bobby Hellen open the warm and perpetually lively Italian-driven nook tucked away…
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One of New York City’s most tantalizing annual events, Food Book Fair, has spun off a new series called Food Book Party. And a party it will be! The series continues next Thursday, November 5, with rule-breaking chef Justin Warner, who will discuss and cook from his new book, The Laws of Cooking: And How to…
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We all remember the questionable food we were served at school. Today’s kids have it way better — they're given a variety of options of fruits and vegetables (instead of, you know, canned whatever).According to a recent USDA survey evaluating “Farm to School” initiatives, more than 10,000 school districts purchased nearly $600 million in food produced locally in the 2013-14…
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The 2016 Michelin Guide for the San Francisco Bay Area was released yesterday, and among the top honorees is chef David Kinch’s Manresa in Los Gatos, California. The restaurant received an additional star this year, totaling three — the influential dining guide's highest rating. On Twitter, Kinch credited his team at Manresa for the upgrade.It…
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There are plenty of people who aren’t able to visit home this holiday season, but that doesn’t mean they’ll be any less nostalgic for holiday memories — especially when it comes to food. So if you want to score extra points this gift-giving season, surprise someone (or treat yourself) with one of these region-specific packages.…
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Last week we invited a crew of very busy chefs to stop by the Food Republic Test Kitchen and talk about the challenges — and ultimate successes — of staying healthy while working around plates, bowls, broilers, cutting boards and walk-ins filled with decadent food basically all the time. How do their clothes still fit,…
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“This dish came together because there’s not as much to work with in winter,” admits Shaun Hergatt, Executive Chef of New York City’s Juni, which opened in the Hotel Chandler last fall. “We wanted to create a comfort food dish that would appeal to the American palate. The cheesy polenta is something people really identify…
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Mike Isabella is probably not the first rookie in the major leagues to take a swing at chicken parm stardom. But the version that he’s bringing to Nationals Park in Washington, D.C. this spring is a significant upgrade on the typical red-sauced cutlets on a roll, he says. Maybe not a whole different animal, per…
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It’s easy to see why the world’s gone mad for matcha, a finely ground powder made from high quality, whole green tea leaves. Because it has less caffeine than coffee (but more than tea) and contains L-theanine — this helps release caffeine into the bloodstream more slowly — it supplies a smooth, steady stream of energy.…
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It’s a sunny late winter’s day in St. Louis, and Pastaria is mostly empty as the hour approaches 3 p.m. For a hungry traveler like myself, it’s a good thing Gerard Craft’s place continues service between lunch and dinner. I’d just landed in the city and took a cab right to the usually buzzing spot,…
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The issue of sexism and institutional misogyny in the restaurant industry isn’t especially new, and it probably isn't going away anytime soon. From famed sushi master Jiro Ono’s son knocking women’s ability to taste during menstruation to the lack of serious restaurant films featuring female leads, it’s no secret that the industrial kitchen has not exactly been kind to…
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Old men with facial hair have been selling us things for decades. Colonel Sanders did it with a goatee and a string tie for Kentucky Fried Chicken, Wilford Brimley and his mustache pitched you Quaker Oats and a mysterious captain preaches about Crunchberries every Saturday morning. There's just something trustworthy about buying products from a man…
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Even in the competitive and crowded dining landscape of Portland, Oregon, chef Cathy Whims is in a class by herself. And for good reason. Her acclaimed Italian restaurant, Nostrana, was among the first to introduce a few things that Portland’s enthusiastic diners might now take for granted. (Think Neapolitan-style pizza and wood-fired cooking.) Whims also…
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Life is filled with wonderful things and terrible things. During interviews, however, we pretty much only get to hear about the wonderful things. Ten Things I Hate is a chance for people in the food world to get things off their chest. We ask them what they hate, they give us a list. Next up: Dallas chef John…
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With it being Healthy Living Week here at Food Republic we decided to reach out to some of our friends in the chef world to find out about their eating and fitness routines. Jamie Oliver is an international chef and media personality. His Big Rig Teaching Kitchen Tour makes stops in California through May.What's the…
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Celebrity chef Michael Symon has made impossible restaurants possible, created a new style of barbecue, and become an Iron Chef; he is also one of the hosts on ABC’s The Chew. Now, Symon is setting his sights on the cutting-edge world of knives, partnering with Ergo Chef to create a new line of high-quality cutlery.…
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At 7:30 a.m. on a sodden Friday earlier this summer, a group of pork enthusiasts convened blearily at Ducks Eatery in New York’s East Village. Each person had a different reason for crawling out of bed at this unreasonable hour to throw back potent cold-brew coffee and talk about pig.Chef-owner Will Horowitz owns the place…
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Life is filled with wonderful things and terrible things. During interviews, however, we pretty much only get to hear about the wonderful things. I Hate This is a chance for people in the food world to get things off their chest. We ask them what they hate, they give us a list. Next up: Andrew…
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If you've received a new credit or debit card lately, you may have noticed a microchip embedded in it — a system designed to prevent fraud that's just being introduced in the U.S. This not-so-new European model has made its way Stateside, with implications for both consumers and retailers.Since October 1, according to Quartz, any merchants who have yet to adopt…
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While training under chef Jean Bertranou at Los Angeles’s legendary French hot spot L’Ermitage in the 1980s, chef John Sedlar learned an important lesson. A full, deeply memorable dining experience — the kind people would hum about for days — involves far more than finely tuned cuisine. “Bertranou loved china, creating custom plates for custom dishes,” recalls…
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What is there to do when you’re in the world’s coldest and driest place for months on end? Well, according to Wired, scientists in Antarctica have been hitting the bottle to pass the frigid, harsh time.Apparently, they may have been drinking a little too much. So much so, in fact, that the National Science Foundation is…
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Zachary Hedden is a production cook at the U.S.'s McMurdo Research Station, located at the tip of Ross Island in Antarctica. He has spent the entirety of each year since 2009 working at McMurdo and discusses with Food Republic the challenges and rewards of working, eating and gardening in one of the most isolated regions…
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One of the most surprising things about eating around India is how easy it would be to dine on nothing but Chinese food. Pop into any sort of restaurant — from a beach shack in Goa to a halal joint in Karnataka to a French-influenced restaurant in Pondicherry — and you'll frequently find an entire…
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Welcome to Interior Motives, our feature focusing on the design inspiration behind recently opened restaurants, food halls and bars. Here, we take a look at Sarto’s, an Italian restaurant that’s helping revive Denver’s Jefferson Park neighborhood.Taylor Swallow, wife Kajsa Gotlin and former Barolo Grill chef Brian Laird are the trio behind Sarto’s in the Jefferson Park neighborhood of northwest…
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Sameh Wadi is chef and co-owner of two of Minneapolis’s top restaurants — Saffron and World Street Kitchen — and recently released his first cookbook. Pick up a copy of The New Mediterranean Table for a journey through the incredible wealth of delicious cuisine throughout the region. Use this recipe as a blueprint for infinite possibilities…
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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 tender fall apple cake recipe. We both grew up near a famous local…
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Jessica Merchant, author of the blog How Sweet Eats, just released her first cookbook, Seriously Delish. This is good news for several reasons: she's hilarious, her food is excellent and there's nothing she makes that you can't. This comes in particularly handy around brunch time. I can say with certainty that when I think about current…
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If you've ever loved a pastrami on rye with cole slaw and pickles after a bowl of matzo ball soup and before a slice of chocolate babka, you've come to the right place. Food writer Michael Zusman and Nick Zukin, co-owner of Portland deli Kenny and Zuke's, teamed up to publish this collection of the…
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Longstanding NYC Greek food haven Molyvos starts serving brunch this weekend — opa! If you can't make it to today's grand opening, make this Greek-style baked egg dish, known as avga feta domata. The trick is using the freshest eggs you can find — your local farmer's market definitely has them — as well as…
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Whether you harbor a passion for eggs that fuels your mornings or are simply an admirer from afar, you’ll want a copy of The Perfect Egg. It’s got recipes for any time of day and many kinds of egg lover. Whether you prefer sweet and custardy, buttery and fried, or boiled and stuffed, there’s a…
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New Orleans icon John Besh's fourth and latest cookbook is a collection of family recipes for the home cook with a hankering for Cajun and Creole spice. With simple, hearty fare, detailed instructions and anecdotes that will make you feel like you're right there in Louisiana, a hot (or really hot) meal is just a…
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There’s a time and a place for cupcakes shaped like tombstones and pretzels formed into witch hats, but your classy, adults-only Halloween party is simply not that time. So we’ve come up with a recipe that’s ghoulish in its own right, while still a sophisticated and delicious dish: steak tartare. The blood-red, raw steak will…
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One of our most anticipated cookbooks of the season is here! Olympia Provisions, the famed house of American charcuterie in Portland, Oregon, opens its superb recipe collection to cured-meat fans everywhere. That’s right: You can do this at home. Pick up a copy and some curing salt and get yourself to a butcher, stat!When I…
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This recipe for pasta with mussels in spicy tomato sauce is a perfect example of a dish that is greatly enhanced by the quality of the wine used to cook it. Fresh mussels are steamed open in a garlicky Prophecy Sauvignon Blanc–infused broth, which is used to build the spicy tomato sauce. The light citrus…
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Grilling has long been regarded as a summer activity, and grilled hot dogs and hamburgers have become synonymous with backyard fun. Now that we’ve settled into fall and the air has grown crisper, grills across the country are sitting unused, gathering dust and, soon, snow.We’re here to change that. There are few things more enjoyable…
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The only thing better than a great beer is eating the perfect food for that particular brew. Enter Beer Bites, a cookbook companion for your craft beer cravings by the dream team of cookbook author Andrea Slonecker and writer/brewer Christian DeBenedetti. Beyond your typical pub grub is enlightened fare for people who love good beer,…
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At Food Republic, we aim to provide you with recipes that even a kitchen rookie can master, thus our category called “The Basics.” These are dishes we feel every cook should have a strong grasp of before venturing on to tackle more intense and advanced recipes. The best culinary schools in the world work in…
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To paraphrase Scarface, "First you get the dough, then you get the pizza, then you get the women." Well, at any rate, knowing how to make a good basic pizza dough will get you far, because it's easy, versatile, and you can make one for now and one for later. Then you can top your…
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Sure you can open up a jar of Ragú or get a little fancy with some Newman's Own. But making your own basic tomato sauce is kind of shockingly easy and well worth your while. It sounds more impressive and it tastes better. Here is our best basic tomato sauce recipe, which is great over…
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Here's why Food Republic's Test Kitchen is magical: toad in the waffle. These kinds of things occur when we cook at full-force for a whole day. The inside is savory and egg yolky and the outside is maple-ey and meaty — neither layer competes with each other, it's just the perfect breakfast in a very…
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There is a movement afoot in some of the best Paris restaurants. A bistro is defined by a tiny kitchen and dining room, a menu based on what's available, appealing and inventive to the chef and an all-around intimate culinary experience that will leave you sated and inspired. Food writer, editor and instructor Jane Sigal's Bistronomy, a…
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Master chef Nobu Matsuhisa's signature is keeping it simple: if you've ever had the pleasure of that miso-glazed black cod, you know what we're talking about. His Scrambled Egg Donburi, a a protein-rich combination of scrambled eggs and salmon over rice, might just be the perfect breakfast.Courtesy of Martha Stewart Living
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Look no further than James Beard Award winner Michael Solomonov for a modern take on classic Israeli food. His new cookbook, Zahav, is packed with your new favorite ways to consume all things Middle Eastern/Mediterranean/North African. Looking to put a spin on your holiday green beans? We've got the answer right here. I created this…
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One of our most anticipated cookbooks of the season is here! Olympia Provisions, the famed house of American charcuterie in Portland, Oregon, opens its superb recipe collection to cured meat fans everywhere. That's right: You can do this at home. Pick up a copy and some curing salt and get yourself to a butcher, stat!Slow-cooking…
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Italian food authority Francine Segan's cookbooks are must-reads for any fan of pasta, particularly her newest: Pasta Modern: New and Inspired Recipes From Italy. Abandon your red sauce craving and dive into the best, newest and certainly most inspired recipes from Italy we've seen in recent memory. This upgraded cacio e pepe dish is what's…
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This week Esquire published Eat Like A Man: The Only Cookbook A Man Will Ever Need. Try out this recipe from Dave Pasternack, the author and Executive Chef at NYC's ESCA.I've been a fisherman my whole life—started with my father when I was about five, in Jamaica Bay, Brooklyn, and I still catch some of what’s…
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Jove Hubbard is Executive Pastry Chef of David Burke’s Primehouse at The James Chicago.This hot chocolate recipe was inspired by fall flavors and pumpkin pie. Milk chocolate and pumpkin make an amazing match and Primehouse serves theirs with spiced marshmallows and cinnamon caramel."We created the Cup o’ Jove hot chocolate pop-up to offer something unique…
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If you’re eating from the new Crossroads cookbook by acclaimed chef Tal Ronnen, you’re eating some of the best, most inventive, freshest and satisfying vegan food on the planet. Hearty French lentils and crispy kale team up to provide one of the heartiest vegan spoonfuls of the season. I love this homey soup for its many…
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Sometimes a cookbook title says it all. Justin Warner, Food Network Star winner and chef at Brooklyn's notorious nosh spot Do or Dine, just released a dense collection of recipes by the very catchy name of The Laws of Cooking (And How to Break Them). If you've ever tried his inventive, harmonious and decidedly down-to-earth fare, you…
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It's a simple equation: A cheese omelet, toast with butter, bacon, coffee, orange juice and these roasted potatoes with garlic equals a perfect breakfast. At least it does for me. It was also a can't-miss morning after breakfast back in my bachelor days. Even girls who avoided carbs like the plague would ask for seconds of…
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We don't need to tell you how excited we are to plow through a whole cookbook of genius panini combinations. But suffice it to say, thanks to author Kathy Strahs' recent release, The Ultimate Panini Press Cookbook, we're firing up the press, slicing bread off the loaf and inspecting the fridge for any "extras" that…
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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, we like this sweet spin on malted chocolate balls. If you…
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Trying to eat healthier but running out of options? Tabbouleh is a Middle Eastern salad that has surprising versatility. You can make it ahead and bring it for lunch with a side of fresh pita bread, use it as a salad appetizer with dinner, or use it to add a lemon-y zing to a burger…
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Ratatouille is a vegetarian stand-alone dish or a flavorful sidekick to a beef or game main course. Its roots trace back to Provence in the south of France, where it's essentially a comfort food. Here on Food Republic, it's an excellent chance to try out that herbes de Provence mixture we encouraged you to make…
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This is one of the most basic sauces you can master in the kitchen. Simply browning butter gives you a nutty flavor that is excellent over a flaky white fish or a fresh pasta dish. Sage from the garden or the grocery store is ideal for giving this sauce its earthy finish.
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Learn how to master this honey glazed ham recipe and you'll have one of the most versatile hunks of meat you could ever want. It could be the centerpiece of an Easter brunch or dinner. It can be transformed into a filling for omelets, or stacked high on fresh rye bread with grainy mustard in…
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Renowned British chef and prolific cookbook author Paul Gayler's latest collection of recipes honors the birds: chicken, duck, quail, pheasant, grouse, squab, goose...you get it. If it flies, Gayler will cook it from beak to tail. Pick up a copy of Chicken & Other Birds, and about five heads of garlic while you're at it. …
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If you love Thai food (we mean really love Thai food), familiarize yourself with the cuisine of Hong Thaimee, chef at NYC hot spot Ngam and author of the new release True Thai: Real Flavors for Every Table. The modern interpretations of her native cuisine have proven to be a hit with everyone from pad thai…
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Just in time for the hot weather, a gelato trick from renowned chef Doug Psaltis. Make that creamy, sweet treat even better with the addition of extra-virgin olive oil. It improves the texture and adds a luscious richness that can't be replicated. When preparing, add the best EVOO you can get your hands on. If…
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Chef, food writer and culinary instructor Kian Lam Kho can and will teach you how to make delicious, authentic Chinese food that will have you tossing out your takeout menus. If you can't make it to one of his cooking classes, pick up a copy of his new book, Phoenix Claws and Jade Trees. Kho's…
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It'll take dedication, but you can pull off Michelin star–quality meals at home with the help of (and, again, solid commitment to) award-winning chef Daniel Humm and restaurateur Will Guidera's third cookbook. The culinary and creative minds behind Eleven Madison Park (plus legendary mixologist Leo Robitschek) come together once more for The NoMad Cookbook, a…
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For some, it's just not Thanksgiving until a steaming casserole dish of homemade macaroni and cheese hits the table. I'm one of those people. We didn't always have mac and cheese on our Thanksgiving table until my "helpful suggestions" turned into "even more helpful making of the mac and cheese the day before."I love the…
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Have a basic risotto recipe in your cooking arsenal and you will always feel confident in the kitchen. It's something you can go to again and again, employing different ingredients (mushrooms one day, asparagus and cheese the next), plating fish over it, and using leftovers to make rice balls to enjoy later or to use…
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The countdown to Cinco De Mayo starts today. And what better way to kick it off than with a basic tamales recipe. For advice, we look to the excellent Mexican chef Roberto Santibañez, whose Brooklyn restaurant Fonda is the go-to haute Mexican spot for in-the-know New Yorkers. Here, he lays out his recipe for tamales. There are…
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Home fries are a key breakfast, brunch, or hangover staple. This best basic home fries recipe will give you potatoes that will rival your favorite greasy spoon. If you shred your potatoes here, you will have hash browns. And consider overcooking your home fries a bit for maximum crispiness.
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Whether you eat it atop a bed of lettuce or stuff it into a sub with shredded lettuce and tomato, chicken salad is just one those things you need once in awhile. It's tasty, filling, and easy to make.And while all you really need is some chopped cooked chicken bits, some mayo, salt, pepper, and…
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This is the way to go when you want a burger and have neither the time nor the inclination to fuss. When made with chickpeas, they’re golden brown and lovely; with black beans, much darker; with red, somewhere in between. Lentils give you a slightly grainy texture.There are, of course, an infinite number of ways…
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Making meatloaf is as subjective as building burgers. Some people insist on using breadcrumbs; to others, it's sacrilege. Some people like to mix ground beef, pork, and veal, others swear by 100% ground beef. But today, let's put all that aside and talk turkey.Turkey makes for a leaner and healthier version of classic meatloaf, with…
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Red bell peppers are an amazing thing. You can cut them open, scoop out the seeds and fill them with all sorts of ingredients: cheese, rice, spices, herbs. This recipe goes the vegetarian route, but if meat's your thing, try crumbling in hot Italian sausage, ground beef or ground turkey, along with grains and herbs.…
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When it comes to Sherry wine vinaigrette, the rule (and it’s a very loose rule) of thumb for making a vinaigrette is three parts oil to one part vinegar. This rule poses problems, since the intensity of any given vinegar (and oil to a lesser degree) varies greatly. But it is a good starting point.…
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What could possibly make a homemade burrito consisting of fridge leftovers better, you ask? Why, homemade refried frijoles, of course! Refried beans are incredibly versatile, protein-packed, and nutritious. Most importantly, they're also easy to make. Whip them out for an impromptu multi-layered nacho attack, fortify any number of quesadillas, or top them with fried eggs.…
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Potato salad preferences run deep. They are regional, they are familial, they are personal. And we are not even going to get into the whole no-mayonnaise debate. Or the hard-boiled egg thing.This is what we consider the Best Basic Potato Salad Recipe. It's creamy and herbal and tasty. Once you master this basic recipe you…
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Also known as pico de gallo, fresh raw tomato salsa is a great last-minute addition to any gathering because it requires minimal time, no cooking and almost no cleanup. If you can wield a knife, you can make salsa (and homemade tortilla chips, for that matter). We can't think of a better recipe to merit…
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There's no school lunch revival more nostalgic than the Sloppy Joe sandwich. You can do a lot with basic pantry ingredients and a pound of ground beef, but few recipes are easier than this. The classic is (barely) contained in a burger bun, but feel free to experiment with various rolls and other types of…
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Can you think of anything more comforting than the smell of roasting chicken? It's not that we can't, it's that we won't. With the addition of decidedly non-intimidating garlic, onion, lemon and the fresh herb of your choice, you can make a roast chicken to be proud of, basically just by putting the thing in…
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Though a lot of French restaurants stateside started the Bastille Day celebrations early this past weekend, it's actually July 14. In the run-up to France's national holiday, La Republique de Food (that's Food Republic to you) is proud to present beaucoup French recipes for you home cooks aspiring for a little Parisian flair. First up,…
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Moules frites is a serious classic in Belgian and French bistros, and for good reason: Mussels and crispy fries go together like chicken and grits, spaghetti and meatballs, ebony and ivory — well, you get the idea.The moules part — the mussels — are easy to make. The key is to clean these bivalves thoroughly.…
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One of our big goals in last month's grill-centric Test Kitchen was inventing easy new ways to trick out hot dogs. We discovered our ability to pair a sausage with the toppings that best suit it. First up: the Italian dog. One of our favorite side dishes with any Italian classic, like gooey homemade eggplant…
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Mmm, French finger food. A new cookbook by author Nathalie Benezet takes you through all your favorite classic French dishes in party-friendly, small format. Think mini Niçoise salads and foie gras burger sliders.To make the most of the delicious flavor of the truffles, you need to be a bit organized and put the eggs and…
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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 are 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 adds…
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Face it: You don't know how to make sushi...and that's okay! Pick up a copy of chef team Jeffrey Elliot and Robby Cook's comprehensive new book and set out on a journey that will take you from "lopsided temaki-like creation" to "perfect shrimp nigiri," with their foolproof step-by-step techniques.When shrimp are prepared for nigiri, they…
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If you love Thai food (we mean really love Thai food), familiarize yourself with the cuisine of Hong Thaimee, chef at NYC hot spot Ngam and author of new release True Thai: Real Flavors for Every Table. The modern interpretations of her native cuisine have proven to be a hit with everyone from pad thai purists…
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Chicken noodle soup just may be the ultimate comfort food. The smell of the mirepoix simmering in the pot can enliven a room, and the taste of the finished product makes small children and hulking he-men feel instantly better. (Unless you're a vegetarian, which is great, but why are you looking at this recipe when…
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When it comes to figuring out the starch that’ll be on the family dinner table, I have to work hard to not make it my beloved pasta. Rice is my next choice, because I make a fair amount of Chinese food. And that leaves the lowly potato third in my starch repertoire.I tend to go with mashed…
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Would a table with red-checkered tablecloth, straw-wrapped bottle of Chianti and plates heaped with spaghetti and meatballs (hopefully stuffed with mozzarella, but still good if not) be complete without a hot, crunchy loaf of garlic bread? Of course not. Thankfully it's super-easy to make, and if it isn't, check out our step-by-step how-to guide to…
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Nobody pretends that béchamel is for dieters. It's a carefully-prepared mixture of flour, butter, milk and heavy cream which adds a creamy layer to the lucky dish you're adding it to. Add plenty of grated cheese, and you've got the base for perfect macaroni and cheese no matter what happens. Our second-favorite way to use…
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There's something so dessert-like about a stack of chocolate chip pancakes that we can't help but make them for breakfast, especially on the weekends when a morning sugar high contributes to a great early afternoon nap.
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You never know how much time goes into the sweet, sticky shreds atop your perfect patty melt or tarte flambée until you caramelize an onion for the first time. You also never know how little effort goes in until you learn this simple but very important technique. Long story short (and depending on the conditions —…
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Adding butter to vinaigrette might seem strange, but once you taste it, you’ll wonder why you haven’t done it before. The nutty, rich brown butter gives the dressing some extra flavor and richness, and the mild acidity of the tangerines is the perfect foil. This sauce is beautiful on delicate fish such as albacore tuna…
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Just when you thought butter couldn't get any better, a cookbook teaches us the very important lesson that yes, it can. Lucy Vaserfirer's Flavored Butters is a collection of ways to trick out your butter so that it serves every possible culinary need. Because why use anything else when butter's around? First up, everyone's favorite…
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Lucy Vaserfirer's Flavored Butters is a collection of ways to trick out your butter so that it serves every possible culinary need. Because why use anything else when butter's around? Next up, an earthy, fiery-hot spread for cornbread or topping a steak. You can even fry an egg in it for a spicy effect.Reprinted with…
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Just when you thought butter couldn't get any better, a cookbook teaches us the very important lesson that yes, it can. Lucy Vaserfirer's Flavored Butters is a collection of ways to trick out your butter so that it serves every possible culinary need. Ever spread caviar butter on toast for the fanciest toast known to man? Now's…
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Tucson, Arizona's Miraval Resort is a rare haven where natural beauty and excellent cuisine meet. While we're crazy about their lobster and arugula salad (we featured the recipe here), sometimes a perfect, classic pretzel roll is all you can ask for. Especially when they're as easy to make as this one. Ready to learn the secret weapon…
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If you want to talk about entertaining with minimal effort and maximum effect, Paul Lowe is your guy. The food stylist-turned-blogger has fans of his online magazine, Sweet Paul, all over the world. Channel his simple, elegant style through simple crafts and recipes and make your next party a memorable one. You'll never suffer through a…
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These individual omelets are pressed and folded so they make two sealed egg packages—you can even eat them on the run. It’s important to use thinly sliced or grated fillings in smaller quantities than the traditional omelet so the omelet properly seals.
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Taco benders will never be the same, thanks to Alex Stupak’s seductive guide to Empellón-grade fare at home. The pollo and carnitas are as solid as ever, but look beyond the expected and you'll be well rewarded with fresh, inventive spins wrapped in homemade tortillas. Your neighborhood taqueria workers will miss you, but if they saw this…
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If you love Thai food (we mean really love Thai food), familiarize yourself with the cuisine of Hong Thaimee, chef at NYC hot spot Ngam and author of new release True Thai: Real Flavors for Every Table. The modern interpretations of her native cuisine have proven to be a hit with everyone from pad thai purists…
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Follow pastry chef and cookbook author Tish Boyle through the seasons as she shares what's in her larder during every month of the year. Right now, apples are at their best. And all year round, bread pudding is at its best. Can you see where we're going with this? Originally a thrifty and simple way to…
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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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Jessica Merchant, author of the blog How Sweet Eats, just released her first cookbook, Seriously Delish. This is good news for several reasons: she's hilarious, her food is excellent and there's nothing she makes that you can't. This comes in particularly handy around brunch time. Ch-ch-ch-chia?I’m completely ripping off the favorite lemon-poppy seed flavor, but it’s…
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City Harvest is an organization dedicated to rescuing and “re-homing” food around New York City where it’s needed most. Longtime New York Times food writer and cookbook author Florence Fabricant compiled 100 recipes from some of the city’s most beloved chefs and added their (and her) tips for eliminating food waste at home. A portion of…
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Kick-start your new year with a few essential Paleo recipes. Daniel Green, a.k.a. The Model Cook, has refined his caveman-friendly repertoire with his latest book The Paleo Diet. That's right, a really good Paleo cookbook has a killer pancakes recipe. You might never use white flour in yours again. Pancakes always make a delicious weekend…
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Look no further than James Beard Award winner Michael Solomonov for a modern take on classic Israeli food. His new cookbook, Zahav, is packed with your new favorite ways to consume all things Middle Eastern/Mediterranean/North African. Particularly those delicious extra-lamby fried meat dumplings known as kibbe.Reprinted with permission from Zahav
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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. Traditionally, this much-adapted Russian recipe is made with beef, but here…
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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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Hey, sometimes you don't have a ton of dough. It's close to rent day, you splurged on fancy winter camping equipment, it happens. Thankfully there's Cook On A Shoestring, from author Sophie Wright. Bet you never knew how to turn such a small amount of food into so, so very many meals. On toast or baked…
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Look at you, you had a great night. You had a special friend over and made a delicious Mexican dinner. Now it’s breakfast time and hey, you’re still (happily) entertaining someone! If you’ve got leftover beans and tortillas from last night and eggs in the fridge, you’ve almost got breakfast.
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Taco benders will never be the same, thanks to Alex Stupak’s seductive guide to Empellón-grade fare at home. The pollo and carnitas are as solid as ever, but look beyond the expected and you'll be well rewarded with fresh, inventive spins wrapped in homemade tortillas. Your neighborhood taqueria workers will miss you, but if they saw this…
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City Harvest is an organization dedicated to rescuing and "re-homing" food around New York City where it's needed most. Longtime New York Times food writer and cookbook author Florence Fabricant compiled 100 recipes from some of the city's most beloved chefs and added their (and her) tips for eliminating food waste at home. A portion of…
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At long last, a recipe that bridges the vast gap between sandwich and burger! Patty melts are the sandwich-burger of our dreams.Our version of the classic patty melt features caramelized onions, which we quickly realized during our last Brooklyn test kitchen should rank up there with cheese on "burger requirements." Also along for the ride (don't…
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Whomever convinced you that yogurt was just for breakfast did mankind a grave injustice. In the US, yogurt tends to be confined to the breakfast table, shackled to some sad-looking granola. But head East, and yogurt becomes not only the most widely used condiment, marinade and sauce on everything from sizzling tandori lamb chops, to stuffed…
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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. These crispy, colorful veggie fritters are seriously addictive.These might just…
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Head into NYC's East Village for phenomenal vegetarian and vegan cuisine, but stop by newly opened Avant Garden for the best new crunchy food around. The latest outpost from famed NYC restaurateur/cocktail bar mogul Ravi DeRossi (of Death & Co., Mother of Pearl, Bergen Street and Cienfuegos, among others) features beautiful interior design and a…
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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. Your dal…
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From Michelle Oddis, food blogger extraordinaire and mistress of awesome boozy Jell-O confections like the ever-popular Caramel Apple Shot, comes this vegetarian pasta sauce recipe made from avocados. Actually, she borrowed it too, but that's how the greatest recipes eventually find their way into your kitchen. If you have 15 minutes, a food processor and…
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You want good food and you want it fast. You're in luck, because we just picked up a copy of chef and TV personality Jason Roberts's new book, Good Food — Fast! Whether the goodness you crave is gluten-free, vegetarian, vegan, or protein-heavy, if it makes you feel good, there's a recipe for it in here. Get…
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When in London, stop by Hampstead cafe Ginger & White for superb coffee, baked goods and fresh, simple food made with the best British ingredients. Their new cookbook is a must-read for fans of this new spin on classic cuisine. Looking for a new take on the iconic English fry-up? Swap in duck eggs and…
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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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There's nothing like simple French food cooked in a tiny Paris kitchen, which is why we're loving cooking our way through Rachel Khoo's aptly named Little Paris Kitchen. Just because the French don't "do brunch" like we do doesn't mean a great weekend breakfast can't get a little fancy. Next up, Croque Madame Muffins.Croque Monsieur…
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World-renowned chef Jacques Pépin is a culinary authority, TV host and cookbook author many, many times over. His recent cookbook companion to his final PBS series, Jacques Pépin Heart & Soul, is filled with the simple comfort food he's discovered over his long and storied career, the kind he loves to cook with friends and family. While…
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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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Polenta: It's not just that soft, creamy stuff you eat all winter to stay alive. Rather than making yet another pasta dish, I often bake up a sheet of flavor-infused polenta — with fresh herbs, Parmesan rind, bacon or garlic — and use it as a substitute for noodles. This play on lasagna combines pungent…
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Once you’ve experienced the smooth, frothy meringue of an egg-white cocktail, it’s hard to forget. The whiskey sour, a combination of whiskey, lemon, sugar, bitters and egg white (though its journey has included many iterations without egg white), has undergone a renaissance and become a serious and delicious cocktail worthy of any great bar.This shift…
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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. Craving catfish? So is the rest of Nashville, so fire up the fryer and break out…
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As someone who writes about food, I get invited to stuff sometimes. Some of those things are fun, some of them…not so much. It’s a hit-or-miss sort of game. But when I get an invite to a craft beer–centric dinner around the corner from my office, I know it’s going to be one of the…
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This recipe is an example of how Ngam chef Hong Thaimee introduces New Yorkers to traditional Thai flavors through the lens of a professional American kitchen. Spiced and warming Thai tea, infused into fresh pears and egg custard, gives Hong’s take on traditional French toast a Southeast Asian kick. Topped with sweet condensed milk and poached Bosc pears from…
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Look no further than James Beard Award winner Michael Solomonov for a modern take on classic Israeli food. His new cookbook, Zahav, is packed with your new favorite ways to consume all things Middle Eastern/Mediterranean/North African. Even schnitzel. Schnitzel gets a bad rap. If you’ve ever been on a bus tour of Israel or spent…
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As we settle into autumn, the way we cook and eat shifts along with the weather. As the abundance of beautiful summer produce wanes and the weather cools, we make more room on our plates for meats and reintroduce cuts that we all but forgot during the summer months.Pork belly requires a long roasting time,…
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Let's hear it for pimento cheese, that quintessential Southern appetizer of delicious cheddar made tastier and spreadable via mayo and cream cheese and flavored with pimentos and...well, anything else. It's also incredibly versatile — check out Pimento Cheese, the new cookbook from Perre Coleman Magness, author of blog The Runaway Spoon. Welcome to the marriage of two…
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You too can witness the melty stretch of mozzarella as you lift up a scoop of sausage and kale pasta bake, thanks to Food Republic's chamber of culinary wonder: our Test Kitchen. When we're not centrifuging and sous-viding stuff (note: we have never done this), we're throwing together comfort food dishes like this homestyle rigatoni…
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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, but this short rib recipe's a family classic.Welcome…
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New York City chef Camille Becerra ran the beloved restaurant Paloma in Greenpoint before a devastating fire closed it in 2008. After taking some time off, working as a writer and recipe developer, she returns as chef at Navy, a cozy, seafood-focused maritime canteen in Soho. While early dishes like crispy gnocci and a pork…
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Wake up your taste buds with this fiery alternative to the sausage sandwich – my perfect food for the morning after the night before. The quality of the bread will really make all the difference here; you want something with a good chewy crust and character. If you don’t find sourdough, then halve and toast…
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There's nothing like simple food cooked in your kitchen, which is why we love cooking our way through food writer and cookbook author Rachel Khoo's brand-new book. This vertically baked mushroom cream pasta may not look so simple, but once you've mastered the uncomplicated technique of vertical arrangement, you may never serve tubular pasta horizontally…
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Located in the heart of Williamsburg, Brooklyn, The Heyward is a sophisticated neighborhood eatery that puts an innovative spin on classic southern fare. Named after South Carolina poet DuBose Heyward, the restaurant serves “New Southern” cuisine inspired by the classic regional cooking of Charleston and Savannah. Co-owner Che Stepanovich shared their most popular brunch dish…
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This recipe is my homage to Sunday-morning brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you.…
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When the hot weather hits and the grills are smoking, there is most certainly a place for vegan cuisine. And, really, you don't have to be vegan to enjoy it. It's light, healthy and can be pretty easy to make. Pick up a copy of renowned vegan cook and author Bryant Terry's new book, Afro-Vegan, and…
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You know and love it: It's Cabot cheddar — creamy, awesome and the star of The Cabot Creamery Cookbook. This collection of recipes from dairy farmers across the country is as sharp as it is delicious, and if you're a fan of cheddar cheese, add this book to your food library. A cheddar-infused cornmeal crust is exactly what…
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Just because I eat these super-easy quesadillas for dinner more often than breakfast doesn't mean they're not perfect for brunch. If anything, it should elevate them to the title of Ultimate Brunch. The concept of breakfast quesadillas never really did it for me. Breakfast burritos, definitely. Breakfast tacos, okay (especially in Austin), but the quesadilla just…
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Ever since it was created by T.J. Siegal at the original Milk & Honey in New York's Lower East Side over a decade ago, the Gold Rush has become a sort of modern classic — in an era of classic classics. It's essentially a whiskey sour, made with honey syrup and without the egg white or bitters.…
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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 decadent yet delicate chocolate caramel pecan Bundt cake,…
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Richard Blais' new cookbook, Try This At Home, is a glimpse into the food behind the innovation, and yes — you can definitely make it all in your kitchen. This brunch recipe has a crunch factor that plays on Spanish tortilla. This is an American-style Italian frittata or Spanish tortilla, an open-faced omelet that’s a great…
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Swiss chard isn’t exactly a bitter green, but it’s not candy either. To bring out its fresh, mild, spinach-like flavor, I braise it with earthy mushrooms and thyme.
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Think of a frittata like a crustless quiche — all of the eggs and fixings and none of the refined carbs. The great thing about making a frittata is the simple, one-pan technique: You cook the filling ingredients and bake it all in the same skillet. The combinations are endless — you can make as many…
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The best shrimp you’ve ever eaten isn’t frozen or imported — it's right here in the good old US of A. Specifically, along the nutrient-rich Gulf Coast, which is home to plump, meaty shellfish in extraordinary abundance. Gulf Coast Seafood has been providing fishermen, grocers, chefs and foodies with an economic engine that powers the…
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Jen Yee is the pastry chef at NYC’s Lafayette Grand Café and Bakery, an expansive all-day bakery and restaurant in the heart of New York’s NoHo neighborhood. Yee’s kitchen mastery and innovation have launched her baked goods and sweets to the top of dessert aficionados’ most-wanted lists. Know what’s hot right now? Jen does, and she’s using it everywhere:…
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As a chef, I try to keep things seasonal and creative and with brunch, I really get the chance to show a playful side to my cuisine. For this pancake recipe, I was inspired by a trip I took with my family years ago to the Caribbean. I remember having my first pineapple upside-down cake…
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These are the perfect party snack: crispy sauerkraut fritters dipped in sweet mustard sauce. You can fry them ahead of time and serve them at room temperature. At Brauhaus Schmitz these have quickly become a very popular bar snack paired with a nice crisp pilsner or lager. They have even been known to convert sauerkraut…
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This is one of Phoebe’s mother’s best stews. She has made it with chicken, but really what makes the whole thing come together in comforting perfection is the beer. Just saying the words beer and beef in one sentence is enough to get most anyone to pay attention. Serve it with Semi Sweet Potato Mash.
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Salty, briny oysters can be prepared any number of delicious ways — fried with aioli, steamed with just a squeeze of fresh lemon juice, in a seafood boil with clams and mussels. But of all the preparations of the versatile oyster, nothing beats a fresh oyster, straight out of the water, with a simple mignonette.Mignonette…
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I adore sangria, but if you order that drink in Mexico, you get red wine mixed with lemonade. This combination is a sparkly party option and the addition of grapes makes it particularly suited for the New Year where it's tradition to eat 12 grapes at midnight. Or serve it at any other festive gathering.…
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Every year, Food & Wine magazine releases a cookbook packed with the best recipes of the last 365 days. Hear that? Food & Wine. Best recipes of the year. Any page you turn to will sport a winner, but while Oktoberfest rages on, memorize this sausage recipe, make it for a crowd and celebrate the…
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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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It would be extremely difficult to cross Ireland's capital city without passing a pub. Or, many of them, in fact. Dublin has around 1,000 neighborhood watering holes. You’ll find everything from old traditional pubs with live Irish music sessions to funky city cocktail bars to superpubs with different levels. However, the city’s best pubs are…
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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.You might call it…
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I was a cruise virgin who tended to avoid even parties on boats, but something about the publicist’s email intrigued me, or maybe amused me. Did I want to spend a weekend on the Disney Dream cruise ship to experience the fine-dining offerings, including dinner at Remy restaurant? That's right, an upscale French restaurant named…
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Victoire Louapre is a food writer based in Paris. After living abroad for many years, she returned to her home country to work at Le Fooding, an influential restaurant guide whose aim is to discover the hottest restaurants in the City of Light. Between a lunch in Bastille and a goûter in Le Marais, she gave Food Republic…
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Many of the foods we think of as quintessentially Italian hail from the Emilia-Romagna region. Parmigiano-Reggiano? Check. The best balsamic vinegar? Yup. Prosciutto di Parma? That, too. So where exactly is this place that is so hard for Americans to pronounce? (Hint: It's e-MI-li-a ro-MAHN-ya.) Italy is divided into regions rather than states or provinces,…
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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.As a native Karen Burmese…
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Last week, we brought you a bunch of places to eat and drink near the Barclays Center in Brooklyn. Now we take on the food near Madison Square Garden, which has long had a reputation for not being the best food neighborhood in basically all of Manhattan. But if you look past the chain hamburger…
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It’s admittedly an imperfect science to write about a restaurant in preview form. The business of building restaurants is messy, and oftentimes vague. As we transition from fall to winter, some of the openings we wrote about in our many fall previews are still in the oven, if you will. And on top of that, new projects with winter…
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New York City, a place of perpetual chef churn and restaurant turnover, takes a bit of a breather from openings in the winter months. Working cooks take vacations (on the Caribbean festival circuit and otherwise), and media members would rather catch up on Game of Thrones than schlep to a launch event. In the end,…
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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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Mention Jamaica to someone and chances are that reef-lined beaches and reggae music come to mind. Then there are those who might recall the odds-defying Olympic bobsled team and, perhaps, a pervasive culture of marijuana consumption. And we’re not necessarily disputing these stereotypes, even if a few of them might be just that — stereotypes. Lesser…
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What better way to celebrate the relationship between chefs and farmers than to spend a weekend in Dallas, Texas eating and drinking the fruits of said chefs' and farmers’ labors? Created by FT33’s Matt McCallister and his wife, Iris, Chefs for Famers runs from October 23-25 and is split up into four events: Butcher Block…
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By the time 2008 rolled around, the cocktail revival was already peaking in many cities around the globe — yet not Sydney. Until that point, nightlife in Australia's most populous town had been dominated mostly by large operations who could handle the hefty licensing fees and complex bureaucracy of securing a liquor license; pre-2008, drinking…
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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…
Read More
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 used to hold a…
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In New Orleans, it’s easy to get lost in the past. Whether it’s a romantic reverie of candelabras and heavy brocades or the physical and emotional trauma of 2005’s Hurricane Katrina, too many travelers are consumed by preconceptions of a bygone Crescent City. It's really a shame, because the modern reality is so exciting. From…
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If you've never given much thought to Tallinn, Estonia, you're probably not alone. Few, if any, of the big-name chefs who attended the first-ever Sauce culinary conference earlier this week had visited the Estonian capital before. But given the success of the event, it seems likely they'll be back.Me, I just happened to be bumbling…
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