Every year, it’s the same story: what wine to pair with the Thanksgiving Day meal. Here’s a newsflash for you: nothing pairs with the Thanksgiving Day meal. Or rather, so many different wines pair with so many different parts of the meal that trying to match one or two to the spread is an exercise…
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Let’s get one thing straight: Thanksgiving is about gustatory overindulgence, and that includes the drinking. It’s a long day, and it’s not very nice to either fall asleep in the midst of it or become drunkenly belligerent toward its dusk, no matter how mind-bogglingly irrational your relatives’ politics.How, then, to pace yourself throughout the national…
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Recently, I tasted a funky, unfiltered and unsulfured Chenin Blanc from the Catalonia region of northeastern Spain. Chenin Blanc, as you may know, is native to northern France, not Spain, which created an interesting context for the wine. “Whoa,” I said. “That’s some really Bretty wine,” referring to a yeast called Brettanomyces that is often…
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Whether you’re heading home, meeting your significant other’s parents for the first time or throwing the "Friendsgiving" of the century, there’s one thing that will be just as important as the turkey (or turducken) on your table: the wine.Here are a few Thanksgiving wine recommendations, with options for both the budget-conscious and those who thirst for something…
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Seasonality isn’t what it used to be. While colder weather lends itself to darker spirits and warmer drinks, many recognize that an easy-sipping cooler, such as the Pimm’s Cup, is an instant crowd-pleaser at any time of year. At Trick Dog in San Francisco's Mission district, the Pimm’s variation on offer is just as refreshing as the classic, but with a…
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Ah, Brooklyn. It’s home to big beards, little rooftop farms and more distilleries now than anywhere else in New York State. At least 15 microdistillers have made Kings County their home, turning out gin, rum, vodka, vermouth and bourbon so good, the borough is giving Kentucky a run for its money. With so much to choose from,…
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Simple can be stunning. Consider Arne Jacobsen’s Egg Chair. Or the career of Ernest Hemingway. Or Brooklyn Decker in a fitted tee shirt. In cocktail culture, few things are simpler than hot toddies. The catchall term dates back to the 17th Century, and encompasses any combination of spirit, warm water and sweetener. While most Americans tend…
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We all know at least one: loud and obnoxious when he or she drinks, perhaps with a penchant for vomiting at some point during (or throughout) the evening, and an annual tendency to be the laughingstock of the office holiday party. Known universally as the “bad drunk,” this figure usually receives little sympathy from friends…
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Breaking news: According to Jorn Socquet, Anheuser-Busch InBev NV’s vice president of marketing in the U.S., “Objectification of women is going away.”Good job, everyone. We did it. High-fives all around.What he really means is that the world’s biggest beer-making company is finally realizing that women enjoy the act of consuming beer and should be included…
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A 2012 Cabernet Sauvignon from Napa Valley has been named Wine Spectator's Wine of the Year. While maybe not as shocking as last year's pick — a port, of all things! — this wine, by producer Peter Michael from Oakville's Au Paradis vineyard, scored a 96-point rating and is described as "deliciously pure and supple, with…
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When Jon Bonné released New California Wine, it gave a name to the weird combination of new-school and super-old-school producers making great wine without a lot of manipulation. Although it would have been nice for him to have written New American Wine, because there is great stuff happening in other states, Bonné writes for the…
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Many drinks are meant to invigorate and refresh, but the warmth from a toddy has always carried a more mellow tone. Though known for soothing a cough, its restorative mixture of lemon, honey, spices and hot water packs a punch when mixed with a solid dram of whiskey or brandy. Since the toddy's creation centuries ago, many variations have…
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The end of a meal seems to carry less excitement than its beginning these days; it's more often signaled by an airborne check request than a round of desserts, let alone digestif cocktails. However, for some, this dose of sugar is the only way to close a meal. As Alexandre Dumas put it in his Grand dictionnaire…
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Reaching the bottom of a glass in itself is a signal for a refill. This smart mug, ePint, wants to change that and will light up whenever your glass is empty, which sounds like something out of the 1999 Disney Channel original movie Smart House.Thanks to Bluetooth capabilities and the ePint app, you can program a…
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We’ve all heard that drinking more red wine is good for the heart (and the soul, of course) and that a glass can even be the equivalent to an hour at the gym. But what about champagne?A recent study performed by the University of Reading in the U.K. found that a glass of bubbly isn’t…
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It’s Craft Beer & Spirits Week at Food Republic, which has us taking a close look at the small producers of fine potables. We can’t go long with all of these producers, like we previously did with 86 Co. and Cathead Vodka. But we wanted to call out some of our favorite American craft spirits makers — as…
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It has been more than 50 years since home-appliance heir Fritz Maytag rescued the flailing Anchor Brewing Co. of San Francisco and unwittingly spawned the modern American craft beer movement. From that one brewery that Mr. Maytag saved in 1965 — it was the last of its kind then — more than 3,500 craft breweries…
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On Friday, Sony Pictures releases its latest James Bond film, Spectre, the 24th installment in the long-running spy movie series. Which makes this as good a time as any to celebrate the iconic character who knew exactly what he wanted out of a martini. As Bond puts it in Ian Fleming’s original 1953 novel Casino…
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Mulled wine has survived throughout the centuries in cultures worldwide for good reason: There’s still nothing better than a hot, spicy cocktail on a chilly night. The ubiquitous winter warmer enjoys a reputation as both a good way to get rid of cheap wine and a luxurious holiday treat. And it's true: You’re equally as…
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Christie's is renowned for securing enormous prices for fine works of art from living legends and old-world masters alike. But wine experts have criticized the auction house for its links to counterfeit wine.Between 2006 and 2013, at five different auctions, Christie's New York wine department attempted to sell wines that experts say were fake. Experts note that before two…
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Like cable companies and airlines, craft coffee providers are consolidating. Earlier this month, Berkeley-based Peet’s Coffee & Tea announced its acquisition of Portland’s Stumptown Coffee Roasters. Shock waves reverberated through the world of coffee geekery as many Stumptown regulars took to Twitter to share their disapproval. Then, just last week, Peet’s divulged it had another…
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In the early 1990s, Greg Koch and Steve Wagner, founders of the Stone Brewing Co., ran into each other during a one-day brewing seminar at the University of California, Davis. But they had met before.Koch was a Southern California native who grew up in Ohio and returned to the area to pursue rock stardom. While…
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Ah, Hanukkah. The season is upon us again. We love how the dreidel game transitions seamlessly into drinking. Spin that thing and prepare to get sloshed: if you get a "nun," no shot for you. Too bad. A "Hay" gets you half a shot, a "Gimel" gets you a whole one, and the lucky bro…
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The writer Mark Twain once said that "cauliflower is nothing but cabbage with a college education." If this is true, then perhaps that hard-earned degree is finally paying off."Everyone is having fun with cauliflower," says Kimpton Hotels & Restaurants executive Alex Taylor. For the past few years, San Francisco–based Kimpton has conducted a poll of…
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Truffle fries, regular potato fries’ posh sibling, have been making their way onto sleek bar menus everywhere, most recently popping up on McDonald's famous Dollar Menu. According to Metro UK, McDonald’s in Singapore has started selling the classed-up fries as part of its holiday menu. Of course, they’re not exactly actual truffle fries, but rather, truffle-flavored fries. The flavoring comes in a packet of seasoning…
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Every year as a kid, I counted down to our synagogue’s Hanukkah shindig, where I’d gorge on sufganiyot and latkes (that’s jelly donuts and potato pancakes for you goys out there). But Hanukkah lasts eight days. On the other days we’d hang out at home and play the dreidel game, with the winner getting a…
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Honey and butter are two of the more palate-pleasing ingredients used in home cooking today. One might even say that it’s impossible to include too much of one or the other in a single recipe. So how about a recipe combining just the two for a treat sure to evoke childhood nostalgia?Our friends at ChefSteps…
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Latkes! It's that time of year, and you know you want them. Whether you take yours with sour cream, applesauce or, well, something a little fancier, we've got 10 prime Hanukkah recipes for you, from those crisp potato patties that just won't quit to smoky beef borscht, meatballs and stuffed eggplant, make this food-friendly holiday…
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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 didn't invent the stuffing waffle, we just endorse it heartily. That's right, your leftover stuffing can and should be wafflized. Just imagine the insane Thanksgiving sandwich you can make between two waffles made of Thanksgiving! You can even theme it "turkey and waffles." Instagram the hell out of it and watch the comments from…
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At first, seeing the whole, human-sized beast stripped clean of its fur, head, hooves and identity felt a little daunting. But as Peter Varkonyi, chef de cuisine at Beast + Bottle, laid the 90-pound lamb on the table, a new story began to unfold. In this nose-to-tail tale, a Denver restaurant uses every bit of the delicious creature…
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Thanksgiving has been a tradition across America since the 1600s, and the celebrations for the holiday have remained largely the same since then. Most of us enjoy a hearty, sit-down meal with our close friends and family and give thanks for the year we’ve had. Golden roasted turkeys are a staple in most kitchens, complemented…
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What happens when you combine a passel of some of the South's best chefs with fantastic musicians and plop them down in the middle of a luxury community in the Low Country of South Carolina, then stir in a (un)healthy helping of whiskey? Magic happens, that's what. And it's called Music to Your Mouth.The ninth edition…
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Like others before him, Bay Area restaurateur George Chen laments that Chinese cuisine isn't taken more seriously in the U.S. "People have seen the same dishes for almost a century," he points out. "Italian food has evolved so much from the old days — why not Chinese food?" Chen is set to address this question in…
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You’ve heard of hiring a private chef to come to your home and cook; you can even rent a grandparent to do just that in France. And now you can hire a chef to cook a dinner for two: namely, for you and your cat, according to RocketNews 24.[embedImage=https://www.foodrepublic.com/wp-content/uploads/2015/11/PicMonkey-Collage-cat-700x315.jpg] The cat-ering service is Nestlé Japan’s…
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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 has opened butcher shops and restaurants, and has trained butchers in the U.S. and abroad. He helped develop the renowned butcher-training program at Fleisher’s. Today, he consults with farmers, butchers, chefs and anyone else who will listen. In each column,…
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Thanksgiving is less than a week away! With that in mind, we unveiled our practice rounds for soups and salads, veggie side dishes and entrées — fear not, there's still time to plan the perfect home-cooked feast! Meanwhile, our West Coast travels took us to the impressive dining scene in Sonoma County, California, and to…
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You're already talking about Thanksgiving sandwiches. How do we know? We're also already talking about Thanksgiving sandwiches. Several times recently at FR Headquarters, we've devolved from orderly editorial team into a room of disjointed people, who all believe they're right, yelling about sandwiches.Enter: Brooklyn condiment haven Empire Mayo, purveyors of small-batch mayonnaise made with all-natural cage-free…
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Come Thursday, dining room tables around the country will be graced with impressive displays of turkey, most likely complete with gravy, cranberry sauce and stuffing. What’s another important centerpiece that shouldn’t be overlooked? Pie! Whether served savory in the form of a quiche or chicken pot pie or filled with fruit or other sweets and nuts…
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After 20 years — yes, years — of deliberation, the FDA has finally approved genetically modified salmon as safe to consume, a first for GMO animals. The fish has been altered with genes from two other edible fish species in order to grow faster, according to The Washington Post.The fish is designed to “reach market weight” twice…
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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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It was only a matter of time before Calvin Cordozar Broadus, Jr., better known as Snoop Dogg, came out with his own line of edible marijuana products. The Creators Project reports that the line, called Leafs by Snoop, includes chocolate bars, chews, drops, gummies and “flowers,” or just straight-up weed. The chocolate bars come in…
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You may be in the game for the main courses, but let's be real: A first course awakens the gusto needed to take down that turkey. The more colorful the table, the better the Thanksgiving Instagrams, are we right? Peruse a few of our favorite fall soups and salads and choose your entrées' teammates wisely.
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Our dinner tables have seen some gnarly foods in the past 100 years. From creamed chipped beef and fried Spam to sloppy joes and so many potatoes, media site Mode has highlighted ten iconic American dishes. The dishes date back to the meat-and-potatoes era of the 1910s and culminate with today's salmon and kale salad. Paired with era-appropriate music and flatware, family dinners…
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Prime rib exists. You may know it as "that hunk of beef at the carving station," but if you look at it from a butcher's point of view (and you should), it's really just an elongated rib eye waiting to be carved into individual, perfect, juicy steaks cooked exactly right all the way through. Compare…
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It’s the season of giving, and in one city, if you’re one of the countless lucky — or, rather, unlucky — drivers who has been given a parking citation by your friendly neighborhood meter maid, you can turn that anger into something good.In Kentucky, the Lexington Parking Authority is taking cans of food as payment for parking tickets…
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Stuffing: It doesn't come from a box. Well, it does, or at least it can, but that by no means indicates that it should. Employ a little creativity when it comes to one of the only side dishes that appears once or so a year — we're talking homemade cornbread, Belgian waffles, sourdough cubes, hearty…
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You may be in the game for the main courses, but let's be real: A table full of incredible vegetable sides is the best possible posse for a juicy turkey, succulent ham or otherwise impressive large quantity of meat. The more colorful the table, the better the Thanksgiving Instagrams, are we right? Peruse a few…
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This should have been the week that the French food guide Le Fooding was celebrating the release of its annual publication, which rates the best restaurants in Paris and throughout the country. Instead, the editors, like all Parisians and many people around the world, are still in shock from the Friday night attacks that killed…
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[embedImage=https://www.foodrepublic.com/wp-content/uploads/2015/11/Kindred-MilkBread-700x467.jpe] It’s Thursday afternoon inside Kindred Restaurant, one of the newest additions to the quaint college town of Davidson, just 20 minutes north of Charlotte, North Carolina. Servers fill the cushy leather bar stools, folding stacks of linens atop the sleek marble bar and actively awaiting lineup, which begins promptly at 4:30 p.m. Kitchen staff…
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It was all about eating globally this week at Food Republic. We found the best Korean food in Philadelphia, dove into the world of Hungarian goulash and realized that home is where Chinatown is. We also hopped over to Oakland to see what chef Kyle Itani is creating in our latest episode of New Chefs…
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At Niche in St. Louis, Gerard Craft and his team have quietly converted the sourcing of ingredients to nearly 100 percent Missouri products. That's no easy task when you're creating one of the most acclaimed menus in the Midwest. Chef-owner Craft, executive chef Nate Hereford and pastry chef Sarah Osborn are a talented crew, though, and…
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Holey fried dough, Batman! Donuts are totally having a moment now, whether being dunked in hot pink hibiscus glaze or dressed with thick slices of bacon. While that's all well and good, it's time to bring it back old-school. While not as airy as the yeast donut, the old-fashioned counterpart is just as delightful now…
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There’s little you can hide on the Internet. Long gone are the days when no one could tell if you were a dog on the Web.Some New York restaurants, however, have been using Seamless and Grub Hub to set up numerous accounts as different storefronts to garner more business. And they would’ve gotten away with…
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If you're stuck inside and itching to make an easy, comforting dessert, try rice pudding — chances are you have the ingredients in your pantry. As in "it's okay if you're out of baking powder." Stick to the classic recipe with a French twist (the twist is caramel!) or spin it Southeast Asian style with…
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As a social construct, virginity doesn't quite carry the same cultural significance that it used to, unless you're an olive oil. According to The Telegraph, Italian officials are investigating seven well-known companies for selling bottles of supposed extra-virgin olive oil that actually wasn't quite as virginal as advertised. (Quickly: Extra-virgin olive oil is made fresh,…
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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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Uber has revolutionized the transportation industry worldwide over the past few years. Can the mobile app now do the same for lunch delivery? After successful test runs in Los Angeles and Barcelona, Spain, the company launched its UberEats service in New York City and Chicago today.So how exactly to eat lunch at your office desk…
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Before you have your morning dose of Steem, the caffeinated peanut butter from Massachusetts that we reported on last month, U.S. Senator Charles Schumer wants the federal Food and Drug Administration to make sure it’s totally safe to consume.CBS reports that Schumer is worried that the peanut butter is too caffeinated for its own good…
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Even as the sun assaults their exposed limbs and beads of sweat fall from their brows, many first-time visitors to Budapest will gladly settle into a restaurant booth for a bowl of steaming-hot goulash. It's just as natural as strolling across the mighty Chain Bridge linking Buda to Pest and swooning over the beauty of…
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Chef David Santos of New York's Louro restaurant often wears a black ballcap emblazoned with the slogan “I [HEART] PIG.” He wears it ironically. Sure, Santos loves pork just as much as the next guy. But, his heart truly belongs to the swine of the sea. “Fish is more my strong point,” says Santos. “It’s…
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There are so many delicious things to drizzle atop your Thanksgiving turkey, from the classic giblet gravy to a modern version made with peppercorns and sweet Riesling. Or you can zest things up with a flavorful orange-cardamom cranberry sauce. Then there's cranberry mustard for the ham, chive butter sauce for the mashed potatoes and an…
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The Center For Disease Control is not only tasked with preventing Ebola outbreaks, and serving as a backdrop for The Walking Dead episodes. The federal agency is tasked with teaching us about healthy living, including defining so-called Powerhouse Fruits and Vegetables. PFVs are attributed with preventing all kinds of diseases and broadly defined as “green leafy,…
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Hot chicken: It's what's for dinner. Or what would be for dinner every night if we had it our way here at Food Republic. We highlighted the rules ("commandments") of eating the original Nashville dish and excerpted Andrew Zimmern's essay on the topic. We went all in on the interview front this week, speaking with Mark Bittman about his…
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Thank the cheese lords for science. Now your grilled cheese creations can be the melty, gooey mess that we all know and love. The secret is to use Gouda, Gruyére or Manchego cheese. Or hell, just go ahead and use all three of them.According to Reactions, a video series dedicated to all things food- and…
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California’s crab season, the time of the famous Dungeness crab — scheduled to start in 10 days — will be put on temporary hold because this year’s crop is too toxic for human consumption, according to the San Francisco Chronicle.The California Department of Public Health is advising against eating any Dungeness or rock crabs that…
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There are few appetizers easier to throw together than a cheese board, but it can be a truly elegant food display when assembled thoughtfully. We created a locally and seasonally inspired fall cheeseboard whose different components are meant to pair perfectly with the fruit-forward, luscious Prophecy Pinot Noir.The perfect cheese board consists of complementary sweet,…
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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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Forget everything you thought you knew about Swiss cheese, especially if what you picture is a rubbery, white, hole-filled block wrapped in plastic found at your local supermarket. Real Swiss cheese, not just the mass-marketed version, offers a whole range of creamy, sharp and flavorful experiences. From the heights of the Swiss Alps to the…
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We’ve not been shy about our love for the Los Angeles food scene, which we are constantly reminded is one of the most underrated in the world. In the past, we've dropped lists noting the city’s top pasta masters and ethnic bakeries and told you about flavors in the San Gabriel Valley and where to eat well around the Staples Center.And here…
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If you like apples, you're probably a fan of the Honeycrisp, the ultrapopular variety that commands a premium price at your local farmers' market. For all its deliciousness, though, the Honeycrisp has its downsides: It's soft, it's hard to grow and it doesn't keep that well. For years, breeders have been trying to raise an even…
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You’ve tossed them into vinaigrettes, caramelized them to top a steak and sweated them for a sauce base, but you've probably never given much thought to shallots. They’re the onion’s sweeter, more refined cousin. Botanically speaking, the two are in the same family. But ask any French chef worth his béarnaise if there’s much difference between the…
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Nashville-style hot chicken is the Music City’s claim to culinary fame. Entrenched in the city’s history but also fresh enough to contribute to Nashville’s exploding national popularity as a creative urban scene, hot chicken is an addiction and a sweet, spicy salvation to those who’ve had it. In The Hot Chicken Cookbook, Timothy Davis, a chef,…
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The holiday season is upon us, but just because the weather feels cooler and the days are shorter doesn't mean you can't warm your bellies with fresh produce. Just ask chef Brian Millman of Atwood in Chicago. We did and found out he is cooking with all sorts of end-of-fall goodies. "I really like the heartiness…
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Nashville-style hot chicken is the Music City’s claim to culinary fame. Entrenched in the city’s history but also fresh enough to contribute to Nashville’s exploding national popularity as a creative urban scene, hot chicken is an addiction and a sweet, spicy salvation to those who've had it. In The Hot Chicken Cookbook, Timothy Davis, a…
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The radio and podcast division of Monocle features a weekly food show, "The Menu," that addresses the culinary world's topics du jour and includes interviews and on-location reports with key chefs and figures. It's smart, provocative radio, and Food Republic is honored to join Monocle in promoting "The Menu." The latest episode includes an interview…
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You went apple picking with the people you love, good for you! You win at fall. Now, what to do with all those apples? Before you go making twelve pies you'll then have to eat or find good homes for (neither of which is particularly difficult), consider what varieties you have and what each is…
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Stop by your local McDonald’s or Burger King today and chances are that a photograph of a salad creation graces the front window. It’s no secret that fast-food chains have been pushing products considered to be more “nutritious” (sugary, fat-filled dressings be damned), spurred in part by increased competition and an uptick in health-focused movements — such as…
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Dominique Crenn, the first female chef to be awarded two Michelin stars in the United States, has spilled half a glass of rosé on my lap. Unfazed, she continues telling a story to our group, which is seated at her new restaurant, Petit Crenn, in San Francisco’s Hayes Valley. The other day she nearly cut…
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This holiday season, be an excellent gift giver and never submit to the ease of gift cards or the obviousness of wine-in-a-fancy-bag. Whether it’s a last-minute stocking stuffer, a white elephant gift, or a token of appreciation for the host/hostess, the holiday season is rich with opportunities to impress. Below are some super-fun, unexpected and thoroughly delicious…
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We’ve all heard the term “Thanksgiving pants,” and some of us already have them ready to go for tomorrow. But what about a Thanksgiving shirt?For those of you who put food before family at Thanksgiving, can’t be bothered to eat civilly or are too embarrassed to wear your napkin as a bib like a child,…
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If you’re familiar with Japanese cuisine, chance are you've seen those food displays made of plastic that are set up outside restaurants and look like the real deal. Whether it’s pieces of glistening sushi or a phantom hand holding up some noodles with chopsticks, the tradition of sampuru is used as an advertisement for restaurants, to demonstrate portion sizes…
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I’m sitting in an executive suite at the Waldorf Astoria Towers in New York City, listening to a three-Michelin-starred chef muse about going to school. But not just any school. Gladiator school. “Have you seen the film Gladiator?” German-born Italian chef Heinz Beck asks me gleefully. “He was Russell Crowe,” he continues, pointing at Chicago…
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Hosting a holiday cocktail party can be overwhelming. You’re supposed to look perfect while serving as the perfect host — not to mention simultaneously presenting a delicious spread and fabulous drinks. It’s not easy, but it’s totally doable. Follow our simple holiday party road map for a stress-free approach to the season. Don’t go crazy with…
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If you're any kind of food enthusiast, Ming Tsai's smiling face should be a familiar one. An Emmy Award-winning TV chef, Tsai began his career with East Meets West on the fledgling Food Network in 1998. Now he travels the world in search of the next greatest ingredient in his Fine Living Network show, Ming's…
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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 on Tuesday, December 1, with Food Republic and Zero Point Zero's very own Food Crimes at center stage. The series' fourth episode, "Corkscrewed: The…
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The next time you shop at an Urban Outfitters, you might be able to grab a slice from Pizzeria Vetri. It was announced today that the Philadelphia-based retail chain has acquired the Vetri Family restaurant group, which includes Amis, Osteria, Alla Spina and Lo Spiedo."It's a perfect match," chef Marc Vetri said in a press release. "URBN…
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You may adore his food, you may treasure his cookbooks, you may even know that he earned a James Beard Award. But did you know Chef Marc Vetri is a yogi? Yes, in the midst of building one of Philadelphia’s most thriving and well-received restaurant empires, Vetri makes time for his wife, three kids and…
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May is Grilling Month at Food Republic, where we are offering pro tips from chefs and other well-known grilling gods.When you talk about the Philadelphia restaurant scene, you talk about Marc Vetri and then you talk about the other guys. And this is not to say the other guys are shabby — people like Stephen…
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Jim Noble is an ordained minister, doesn’t have any formal culinary training and isn’t one to follow trends. But for more than three decades, he’s been one of the most successful chefs and restaurateurs in North Carolina.It’s hard to pinpoint Noble’s style. He’s opened French-inspired spots with menus featuring imported wines and truffles. And he’s…
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Recent innovations in kitchen design have largely been focused on appliance upgrades: a fridge that knows when milk goes sour or an oven that likes to chat. But rarely are there strides forward in materials, the elements of the most important room in the house.DuPont has launched a new line of Corian surfaces with built-in wireless…
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It's a Tuesday afternoon in Scottsdale, Arizona, and while lunch hour has ended and the workforce has been dispersed back to the glinting office buildings in the Valley of the Sun, a few dozen customers are camped out at the Henry, pecking away at laptops, lingering in booths, and transitioning to an early beer at the…
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The most celebrated restaurant in the world, Noma, not only put Scandinavian cuisine on the map, but also altered the meanings of "foraging" and "sourcing" food. Now, you can see the operations of the restaurant for yourself in the film, Noma: My Perfect Storm. Directed by documentary filmmaker Pierre Deschamps, the movie focuses on chef and co-owner…
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Pencils can be used to plant some solid ideas down on paper, but what if they were also used to plant a vegetable garden?Danish company Sprout World (no, it’s not a Brussels sprouts-themed amusement park) makes a kind of pencil that can be thrown into the ground once it has completed its writing duties, according…
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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: New York City…
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Scandal is keeping Darby Stanchfield busy. Currently playing the White House press secretary on Scandal, part of ABC’s popular #TGIT lineup, Stanchfield is well known for her guest roles on a number of shows, including the cult classic Jericho, Mad Men, NCIS and Castle. She is also appearing in four upcoming films: Medicine Men, Carnage…
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A love of acting runs in the Hoult family. Rosanna stars alongside her brother Nicholas in Kill Your Friends, which was shown at the Toronto International Film Festival and will premiere in the United Kingdom next month. Rosanna made her debut in 2008 in Noel Clarke’s Adulthood. She also had a small role in Captain…
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The bootleg copy of Lonely Planet Cambodia I picked up in Ho Chi Minh City while bumming around Southeast Asia this past spring had a small article on spiders. Eating arachnids is popular in a town called Skuon, I learned, a frequent stop for buses between the capital city of Phnom Penh and the temples…
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The eponymous “cups” of this recipe denote equal parts soy sauce, sesame oil, and rice vinegar. It’s a potent, salty and savory braised chicken dish with these ingredients along, but the dish really gets its signature from the sheer volume of garlic cloves, thick pieces of ginger and fresh basil leaves for flavor. This recipe’s…
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This recipe for French toast from Top Chef's Richard Blais uses buttery brioche for an extra-rich brunch experience. Use long cinnamon sticks to skewer them and infuse with extra cinnamon flavor. Following the food on a stick theory, these are better than any kind of regular French toast we can think of.I made this French toast…
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Behold, Heartlandia, a new cookbook from the husband-wife team behind Portland, Oregon, restaurant the Country Cat Dinner House & Bar. He heads the kitchen, and she’s the pastry chef. Needless to say, there’s a lot of love in this food. But when was the last time you saw a stuffed lamb shoulder that didn’t inspire a lot…
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Nordic cuisine is hot — we don’t need to tell you that. With several of the world’s best chefs hailing from northern Europe, this is the food you should be cooking now. Renowned culinarian, recipient of countless food and media awards and founding editor of Gastronomica: The Journal of Food and Culture Darra Goldstein’s latest work is a…
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I love stuffing. A lot. In fact, I almost always have at least two kinds at my Thanksgiving (there was some talk of three kinds this year, but a beautiful woman I know was able to talk some sense into me and remind me of all the other food planned). It’s actually been almost 10…
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Once you're down to the last of the gravy from your holiday feast, you have a decision to make: keep doing what you were doing, making progressively less appealing plates of leftovers, or convert it into French onion turkey gravy "jus" for an authentic turkey dip experience.Couldn't you just dip your sandwich in the gravy?…
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The word “leftovers” has become ubiquitous with the word “Thanksgiving.” Thursday night is but the pregame for the rest of the weekend’s eating festivities in my household. Two turkeys are cooked, knowing that we’ll only make our way through one at Thanksgiving dinner and that the second bird will be reserved for turkey-cranberry-stuffing sandwiches the…
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When I was a kid, my favorite leftover item from Thanksgiving was far and away stuffing. In fact, my mom used to make an extra batch pretty much just for me to have as leftovers. You know what my favorite way to eat leftover stuffing was? On a sandwich. That’s right. Bread-on-bread madness. No joke,…
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Thanksgiving is a time for intentional reflection and gratitude, but equally as importantly: FOOD! Thanksgiving has spun out from a one-day feast with family to a multiday, multiparty food bonanza. Friendsgiving dinner parties, cocktail parties, Friday brunches — any excuse to gather with family and friends, eat great food, and celebrate a five-day weekend.That being said,…
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Nobody eats the leftover green beans after Thanksgiving, and let me tell you why: They're either properly cooked or overcooked by the time they get to the table. If you reheat them, they'll turn to mush. The solution: Don't reheat them! Let them come to room temperature (it'll take about half an hour), then stick 'em…
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Welcome to America's Test Kitchen, the promised land of troubleshooting your most basic cooking fails and fixing problems you never knew you had. The editors' new cookbook: The Make-Ahead Cook, is an ever-useful guide that will unobtrusively lead you away from the the take-out menus and back into the kitchen where a much better dinner awaits you.…
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There's no need to overcomplicate marinades. You simply need a tenderizing agent, which can definitely multi-task as a flavoring agent. That's right, Guinness is a double agent. And it also loves mustard. Two cats out of the bag right there.You can use another stout, but I love Guinness' mellow sweetness and lighter carbonation. It should…
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Rabbit can be decadent and delicious, especially when it is braised in Dijon mustard and white wine. On top of all of that, this recipe calls for bacon, making it even more delectable.If you just can't swallow the thought of eating a rabbit, subsitute chicken instead.
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The great thing about fondue is how simple it is — aside from setting up the pot and forks, you're simply building flavors. For this recipe from The Fondue Bible, use a classic French marinade for rich, hearty lamb for a meat fondue dinner you'll keep coming back to all fall and winter long.Our time-tested…
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If you haven't heard of Lemonade, the fresh-food concept that's taken Los Angeles (and now Dubai) by storm, be sure to hit one up the next time you're on the West Coast. Our recipes editor is pretty obsessed, so you can imagine we jumped on Lemonade's newly released cookbook to share some of their best dishes with…
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I'm in charge of the ham at Thanksgiving, in that I insist upon including it (in addition to turkey, relax) and totally commandeer all parts of the process. From sourcing to glaze-crafting and baking all the way to "testing" (repeatedly), this is my Thanksgiving creature. I do other stuff, too, but largely ham.I'm in it for the leftovers.…
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This recipe was featured on Gilt Taste, so you know it's good. You also know you still have leftover cranberry sauce in the fridge, and we know that repurposing that magenta goodness (which has stained so many shirts in the past 48 hours) into tasty breakfast bars is very good post-Thanksgiving karma. Leave these out for…
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Attention, Bostonians who love German food: your new brunch spot is Somerville eatery Bronwyn. Their crispy schnitzel and biscuits is a far cry from your every day sausage and gravy preparation. There's fried veal cutlets involved, for one, and blütig maras for another. That's German for Bloody Mary, of course. Saddle up to a table…
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The Thanksgiving leftovers sandwich is a time-honored tradition, but sometimes you don’t have all the fixins left for you the next day, so you just end up with a plain old turkey sandwich. But not this time. This time, you have a new plan. Basically all you need is leftover turkey and gravy — and…
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Imagine a biscuit already loaded with gooey cheese and salty country ham, and you get this all-in-one Country Ham and Cheese Biscuit Bread. Layering the dough in a loaf pan lets you get all that Southern goodness in every bite.
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It’s hard to believe so much comes from such a simple recipe, but broccolini with just a few ingredients makes for a salty, savory side with bold flavor. The dish goes well with a creamy main or a roasted meat.Riff: This same method would work well with broccoli, cauliflower, haricots verts, green beans or asparagus.
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Matt and Ted Lee, James Beard Award-winning chefs from South Carolina, recently released The Lee Bros. Charleston Kitchen (high up on our list of spring cookbooks to look out for). Inside is a wealth of classic homestyle and elevated Southern food we couldn't wait to sink our teeth into. Next up, a sticky-sweet caramel cake that…
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Candied. Yams. What comes to your mind when I say that? When I think about candied yams, I think of a casserole dish that’s burned on the edges, with some sort of orange stuff in it, topped with marshmallows. And, oh, by the way, this is supposed to be a savory dish that you eat…
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Renowned chef Mario Batali's new cookbook, America — Farm To Table, is a celebration of local farmers around the country. Travel from coast to coast with one of the nation's most beloved culinary faces and see how the master uses local fare to everyone's advantage. Looking for an easier way to serve up moist, delicious…
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Head from the Middle East to the Far East with the newest book from famed chef Yotam Ottolenghi. Penned along with chef Ramael Scully of London hot spot Nopi, this collection of inventive recipes hits every sweet spot along the flavor trail. Fans of venison will recognize the time-tested pairing with blackberries, and the sweet-tart…
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Chef Barton Seaver is director of the Healthy and Sustainable Food Program at Harvard’s School of Public Health, and a damn good chef and cookbook author. He loaned us his stuffed Maine lobster recipe for the holidays, and frankly, we may not give it back. The lobster shells should be filled with warm stuffing; if made…
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Ashley Christensen is the chef of five Raleigh, North Carolina establishments, including the city's long-standing Poole's Diner. She won the James Beard Award for Best Chef: Southeast in 2014. Also see: North Carolina: The 2 Female Chefs You Need To Know All About I love taking simple classic dishes, pulling them apart and really thinking about the details.…
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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. Stuffed with…
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MasterChef mainstay Graham Elliot has launched his first cookbook, packed with tips, tricks and inventive recipes that will have you cooking like a master in no time. With offerings customizable to the home cook’s tastes, from simple vegetarian sides to impressive entrées and desserts, you just can’t lose. Every bite of this soup tastes like autumn.…
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My teaching trips to Spain have inspired this combination of Spanish chorizo and shrimp takikomi gohan. I often make a double batch and freeze some for a quick and satisfying lunch. In this recipe, I use wholesome brown rice, but this dish is also very good with polished white rice.If you are able to buy shrimp in…
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A staff meal at one of Danny Meyer's Union Square Hospitality Group restaurants is a far cry from pasta and "leftover whatever." We're crazy about Family Table, a new cookbook we hope will popularize the trend of feeding staff well and reaping the benefits. First up, an any-time-of-day dish we're digging for brunch.The strong, salty…
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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 some culinary-grade lavender blossoms while you’re at it. You…
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We're knee-deep in Macaroni and Cheese Week, our recipe developers' favorite week of the year. Boston chef Richard Chudy sent over this inspired recipe, teeming with our favorite Southern accents and, of course, tons of cheese. If you've ever wondered what to do with cornbread (besides slather it with butter), you're going to like this…
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The editors of the popular food journal Lucky Peach are clearly big fans of Asian food. Their new cookbook shows you easy ways to make excellent Asian dishes at home, like this easy-peasy cucumber salad. Cucumbers are best in the summer, but hothouse specimens are in the supermarket and in most of our refrigerators year-round.…
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I make orange-cardamom cranberry sauce every Thanksgiving without fail. Growing up around a kitchen packed with jars and bags of whole spices, I learned what all the pods, seeds, berries and sticks smelled and tasted like. When I put the notion of cardamom and cranberries together in my head one year, it simply made sense.…
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This chive butter recipe is quick and easy and works as a spread for bagels or a sauce for steak. Chives have plenty of other uses, but here, the delicate touch of onion flavor that fresh chives bring to the butter makes for a surprisingly easy way to jazz up myriad dishes.
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We trust our the success of our holiday meats to nobody but celebrity chefs. Well, and Mom and Grandma and stuff. But unless they can invent something better than lobster steak, we're going to have to go with David Burke for our Easter ham glaze this year.Burke combines the malty caramel flavor of Samuel Adams…
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One of the best things about gravy, besides the fact that it's frequently a roast turkey's saving grace, is that you can custom-tailor it to any tastes. One year I added orange zest for a just-bold-enough citrusy kick. Last year we went super-funky and rustic with all the giblets (and then some). This year I…
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This is inspired by a mustard served at New York’s Home Restaurant, a fabulously comforting place. I have made it slightly sweeter. It’s perfect at Christmas, when you’re making all those turkey and ham sandwiches and want cranberries with a kick.This is obviously a good thing to have around at Christmas, and it’s good with…
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One of the best parts of cranberry sauce is how simple it is to make and spruce up according to your taste. This year, I swapped spices for herbs and spiked my cranberry sauce with fresh basil — the sweet herbal flavor compliments the cranberries' tartness.You can reduce the sauce to achieve a smoother consistency,…
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I'd like to point out the increase of party fare served on or with crackers around this time of year. Why? Because I'm a contrarian. The more cracker-based cuisine I encounter, the less excited I get. Rather than get all Martha and make my own, whether or not they feature Maytag blue cheese and caraway…
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Renowned British chef Emma MacDonald is the founder of The Bay Tree, one of the UK's most beloved producers of pickles, relishes, jams, marinades and chutneys. MacDonald's new cookbook, The Artisan Market, is a collection of modern comfort food recipes with a deli-style twist. These lean spiced chicken patties make a great hors d'oeuvre or even…
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Afraid to bake because you think you'll mess it up? Grab a copy of blogger-turned-cookbook author Charmian Christie's The Messy Baker and break out that flour. Whether you're a shaky-handed cake fiend or a pie lover who just can't seem to make an aesthetically pleasing pastry, there's a recipe in here for you. First up,…
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These mini stuffed lamb meatballs are just about everything you could ask for in a one-bite party snack: meaty, cheesy, tangy, savory and sweet all at the same time. Do not underestimate the amount of these people will eat, particularly the ones who realize they love ground lamb all of a sudden after years of…
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Looking for a vegan recipe everyone will love? We're sure your strategy of "just make it without the bacon" will work and everything, but just in case it doesn't, there's Robin Robertson, author of more than 20 healthy living cookbooks. Her latest, Vegan Without Borders, is a trove of nutritious vegan recipes that don't lack…
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It's not just for frozen drinks anymore! That's right, your blender is one useful appliance. We've been reminded of this very obvious (but important) fact in author Rebecca Ffrench's new Ultimate Blender Cookbook. Suddenly sauces, baking and even burgers have taken on new life. Make a pâté every guest at the party will enjoy by enlisting…
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Former New York Times restaurant critic Sam Sifton released an awesome Thanksgiving book full of classic, fool-proof recipes for the big day. Read our interview, Sam Sifton Wrote The Book On Thanksgiving, and try out a few of the dishes he was kind enough to loan us, like this cornbread dressing recipe. Here is a recipe…
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Thanksgiving is approaching, and we’re always in search of a new or unique stuffing recipe. This is one of my favorite stuffing recipes that I like to serve along some nice collard greens. I added a seasonal favorite into the mix — the pumpkin — and the cinnamon, raisins, and pears add a hint of sweetness…
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When it comes to my favorite Thanksgiving food, I'm in the (proud) minority: I LOVE stuffing. And to be honest, I love even the most basic boxed stuff (cause it's delicious and if you say otherwise I will come at you). But while I have a soft spot in my heart for Stove Top and…
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Thanksgiving is a pretty gluten-free-friendly holiday, all things considered — the turkey's safe, as long as you've used a reputable stock to baste it, potatoes are good, veggies are good...aaand we come to the stuffing. So tempting. So moist and chewy, so crisp and savory. So perfect on a perfect bite of turkey, cranberry, veggies…
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I'm all for making stuffing out of anything but stale little chunks of white bread. Last year we did cornbread. The year before, wild rice. This year, rather than deal with only being able to eat a little stuffing because it's made with brioche (my original plan), I decided to make Belgian waffle stuffing, which…
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As a food-producing country, Turkey wants for nothing; it's one of the few nations in the world that grows more than it needs to feed itself. In Turkey, eating according to the seasons and buying locally is commonplace.The typical Turkish diet relies heavily on a variety of vegetables and these are prepared in such a…
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Whether you're vegetarian, eating light or observing Meatless Monday, a recipe by Peter Berley is guaranteed to satisfy. We've borrowed a few recipes from his award-winning cookbook, The Flexitarian Table, so you have every reason to expand your healthy cooking repertoire. Try this light, seasonal radish preparation as a side dish to heartier fare. Served whole, cooked…
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It's not just for frozen drinks anymore! That's right, your blender is one useful appliance. We've been reminded of this very obvious (but important) fact in author Rebecca Ffrench's new Ultimate Blender Cookbook. Suddenly, sauces, baking and even burgers have taken on new life. This thick, flavorful romesco sauce is the best thing to come…
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If you truly love the kind of food only an Italian grandma could put on the table, you’ll need to hop a ferry to Staten Island and make a pilgrimage to Enoteca Maria. The kitchen is staffed entirely by Italian grandmas, and therefore the food on the table is filled with love. Restaurant founder Jody Scaravella’s…
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Chef Greg Marchand's fresh innovative French fare has made him a household name in the Paris dining scene. His first cookbook, Frenchie, on shelves April 8th, is packed with seasonal dishes from his bistro and the stories behind them, as well as stunning photos that will earn it a place in your kitchen library for…
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We look forward to vegetable cookbooks for months in advance, so the launch of V Is for Vegetables, from Gramercy Tavern executive chef Michael Anthony, is a big deal for us. Wave your magic wand-knife over a bounty of chef Anthony's favorite vegetables and transform produce into extraordinary dishes that will have you cooking through…
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Vegan lifestyle blogger Aine Carlin of Pea Soup Eats released a cookbook any animal product-shunner should add to their library immediately. Not vegan? Pick it up anyway — you know your veggie repertoire needs shaking up. From (vegan) soup to (already vegan) nuts, there's something for everyone in Keep It Vegan. Know anyone who likes couscous? Really?…
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Fresh, inventive Israeli food has never been more popular, thanks to chefs like London's Yotam Ottolenghi and more recently, Toronto-based Danielle Oron. Her new cookbook, Modern Israeli Cooking, is a collection of vibrant new spins on Mediterranean classics, plus recipes from her Israeli-Moroccan upbringing that you'll make over and over again. Try this updated take…
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Are you mad for muffins? Don't be, muffins are a happy thing, which is why we're baking our way through cookbook maven Jean Anderson's latest work: Mad For Muffins. This collection of classic, updated and downright creative sweet and savory muffins is a must-have for the avid cold weather baker. There are blueberry muffins and blueberry…
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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. And this recipe for chili-laced carrots is especially tantalizing. This recipe has sentimental meaning for me — it is an ode to my childhood nanny, Sol.…
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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 with this simple, versatile appliance? Welcome dessert to the “set it and forget it” world with this citrusy lemon cake. We fell in love with the moist, soft texture of this…
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Need a way to use up a bunch of leftover dessert from that takeout Thai or overly ambitious curry you just made? How about dessert? That's right: this mango coconut rice pudding recipe calls for leftover rice. If you don’t have coconut milk, you can make sub in whole milk. Even without a burst of…
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Lost somewhere along the lines of recipes past, this classic New England dish deserves some love. Traditionally, leftovers from the night before are turned into red flannel hash; cooked corned beef is mixed with shredded beets and aromatics to create a wonderful next day meal. If ever a recipe was intended to turn into a…
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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 a bottle of French apple cider while you're at it. Normandy…
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The holidays are upon us, and entertaining season is on in full force. We’re here to arm you with a killer recipe to replace that boring bowl of canned nuts that you always used to put out when unexpected guests stopped by. These truffled chickpeas can be batch roasted, stored in an airtight container and…
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We're big fans of chef Justin Warner and his former Brooklyn restaurant Do or Dine, which once served up things like dumpling nachos and foie gras doughnuts. So we're especially excited about his new book, The Laws of Cooking, which includes even more inventive recipes, like this simple but significant hybrid of a New York–style bagel with…
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MasterChef mainstay Graham Elliot has launched his first cookbook, packed with tips, tricks and inventive recipes that will have you cooking like a master in no time. With offerings customizable to the home cook's tastes, from simple vegetarian sides to impressive entrees and desserts, you just can't lose. I like the idea of refried beans made…
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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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This creamy celery root soup is one of those dishes you should make in double-batches and freeze for cold times ahead. It's perfect in a soup shooter or as a light first course. Or you can add your favorite "make it hearty" ingredient like shell pasta, barley or quinoa (or even just good crusty toasted…
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Traditional New England dishes are given a modern twist by Top Chef contestant and Boston chef Stacy Cogswell. These recipes, like these pork shanks and spinach dumplings, are designed to help you withstand the cold, harsh New England winters. Pork shanks are an underrated cut of meat, but they have a fantastic porky flavor, and they’re actually pretty…
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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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Radio/television personality Angie Martinez and chef/television personality Angelo Sosa might seem like an unlikely pair to team-up for a cookbook. But paging through their new book, Healthy Latin Eating, it’s clear that this is no forced vanity project. Martinez, who is known as the “Voice of New York” from her time on Hot 97, is…
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Cactus paddles: You've seen them at the grocery store and thought, "Hey, cactus paddles." And that's about it, right? Well, this incredibly delicious and decidedly unspiky ingredient, known as nopales in Mexico, where it's eaten in a variety of preparations, is about to revolutionize the way you see breakfast tacos. Crisp, flavorful and succulent, cactus…
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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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Looking for a new savory sauce for your arsenal, especially during the chilly late autumn/winter months? Make this apple cider-chile butter sauce and drizzle it over a fried ham steak, grilled sausages served with braised cabbage and onions, or roasted brussels sprouts.A little of this sauce goes a long way, which is why the recipe yields…
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During our Thanksgiving test kitchen (and subsequent party), Food Republic's Food Scientist Jared Levan whipped up a batch of classic giblet gravy that put us off "slightly thickened pan drippings" for life. As if that wasn't enough, he proceeded to shred a combination of white and dark meat from our perfectly brined bird and toss it…
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Brunch at Sarabeth's! If you're a New Yorker, chances are you've said it at some point. If you're not, pick up a copy of chef/owner Sarabeth Levine's new collection of her famed breakfast recipes, skip the line and re-create these delicious dishes at home. One morning at my original restaurant, I was feeling adventurous during breakfast…
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Doughnuts are all about comfort. I think it’s safe to say that we all keep a special place in our hearts for fried dough — with extra points if it’s still warm and fresh out of the fryer. These cider doughnuts are extra comforting: They’re rich, dense and spiced with cinnamon, nutmeg and ginger. They…
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You're going to need a few great recipes for the bounty of apples that's about to drop this season. Thankfully, we have a copy of Apples: From Harvest To Table, by cook, author and urban farmer Amy Pennington. Look beyond the classic apple pie to other sweet (and savory) applications of the perfect seasonal fruit.…
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We're big fans of chef Justin Warner and his former Brooklyn restaurant Do Or Dine, which once served up things like dumpling nachos and foie gras doughnuts. So we're especially excited about his new book, The Laws of Cooking, which includes even more inventive recipes, like this creative spin on traditional chicken Kiev. Hotel butter…
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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 (or in…
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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. Naturally tender and briny hearts of palm (with a hole poked through, of course) make for startlingly realistic "calamari," but honestly you won't miss the shellfish…
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Head from the Middle East to the Far East with the newest book from famed chef Yotam Ottolenghi. Penned along with chef Ramael Scully of London hot spot Nopi, this collection of inventive recipes hits every sweet spot along the flavor trail. The combination of prawns and feta is a classic Greek combination — Prawns saganaki…
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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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Cooking fish in general is daunting for many, but the thought of roasting and serving a whole fish can seem beyond the realm of possibility for the average home cook. In reality, roasting up a whole fish couldn’t be easier and makes for quite an impressive dinner presentation. Roasting fish with the bones in keeps it…
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It's sweet, it's savory and it's pretty much always in season. Grab that bottle of pure maple syrup — whether it's light or dark, it's all good — and crack open chef, blogger and photographer Katie Webster's all-maple, all-the-time cookbook. It's pretty much always chicken season, too. You know how some cookbooks automatically fall open to…
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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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Chefs Joseph Ogrodnek and Walker Stern create big flavors from the tiny open kitchen of their excellent Brooklyn restaurant Battersby. In their new cookbook, they show us how to make great food in our own humble abodes, like this bright and tasty broccoli dish.Broccoli seems an unlikely candidate for charring, but the intense contrast creates…
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The editors of the popular food journal Lucky Peach are clearly big fans of Asian food. Their new cookbook shows you some easy ways to make excellent Asian dishes at home. Ninety percent of the work required to make these summer rolls is in the shopping; the remainder is in feigning exhaustion at having produced…
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Toast may not be new, but chefs, bakers and café owners from coast to coast are finding novel ways of presenting the childhood old reliable — at grown-up prices. And while the options popping up range from savory to sweet and from made-to-order to DIY, rest assured about two toast prerequisites: It will never be cold,…
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We personally don’t know how to choose a vacation destination based on anything but food and drink scenes. We realize that there are many other types of vacations out there, but that’s really what interests us…and millions of other food-obsessed travelers! Culinary tourism (as it’s often called) is rapidly on the rise, and more people…
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Encompassing more than 1,600 square miles, Sonoma County, California, is an easy drive north from San Francisco and offers a distinctly more low-key vibe than neighboring Napa. The postcard-perfect scenery is seemingly endless, and the area is home to more than 400 wineries and countless farms, too. (Meaning there’s loads of good eating to be…
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Though the state of Oregon legalized marijuana back on July 1, recreational sales weren't legal until last month. Now that Portland's many medical dispensaries can sell the green stuff to anyone, here's what to eat when the munchies set in:Kargi Gogo: Acharuli KhachapuriAnyone who's ever tasted the gooey, cheesy, carby mess that is Georgian khachapuri…
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Even for a city that straddles two continents, Istanbul is packed. Depending on who’s counting, Turkey’s cultural capital is home to 14 to 20 million, a staggering number. To accommodate the booming population, the city’s environs have been transformed and deforested — and the pastoral life that once characterized Istanbul’s outskirts has been enveloped by heavy residential…
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Now that Cuba and the U.S. seem to be on the brink of patching things up diplomatically — at long last — you might have thought about taking a trip down to the revolutionary island. You’ve probably heard how great Cuba is. I spent three and a half weeks there in February, and as long…
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Sure, you’re familiar with Nashville and Atlanta. But what about the smaller southern cities packing just as much flavor? In The Hidden South, Chris Chamberlain takes a look at a region of the South that is most certainly worth traveling to for the food.Nestled in the mountains of western North Carolina, Asheville battles yearly with Portland,…
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With a bustling Chinatown, a burgeoning Little Cambodia and a well-established Vietnamese enclave just south of Center City, Philadelphia certainly isn’t lacking for Asian eating options. But if you’re on the kimchi trail, in search of the Korean barbecue, mandoo or a sochu and karaoke spot, Philly’s Koreatown is decidedly off the beaten path.Chef Chris…
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Austin has no shortage of excellent food and drink options, and that number is only growing, thanks to a handful of new restaurants and bars that have landed in the live-music capital of the world. Whether you're looking for rib-sticking Southern staples, hearty Italian classics or exotic wild game grilled up by a big-name chef,…
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Recently I realized that the common thread of my last three years of manic globe-trotting is not a thread at all: It's a noodle. Preferably one doused in chili sauce or nestled in a bowl of steaming broth — with a side of dumplings, if I can get them. By now I've racked up visits to so…
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