The 20 Wildest, Weirdest And Most Delicious Recipes Of The Year
Below are our top recipes, from the trendy (hot chicken) to the highly unusual (Everything Bagel Nigiri) to the just plain awesome (Ukrainian garlic bread).
Read MoreArchive for December 2015
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Drink (28)
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7 Holiday Beers For Your Yuletide Cheers
In November 1975, the Anchor Brewing Co. of San Francisco, the only craft brewery in the U.S. at the time, released a seasonal beer with a label that featured a nondescript Christmas tree in the center and the words “Merry Christmas and a Happy New Year.” While the brewery dubbed the malty, rich release Our…
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Who Really Made Your Favorite Small Batch Rye Whiskey?
In a move that surprised many craft spirits aficionados, the respected industry magazine Whisky Advocate recently named MGP Ingredients its Distiller of the Year. Right now, you're probably wondering, "Who's that?" Well, you're not alone. Unlike past honorees, including such well-known producers as Beam Suntory and Diageo, MGP is not a brand that most consumers are familiar…
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How To Make Champagne Cocktails That Don't Fizzle
Jeffrey Morgenthaler is Food Republic’s contributing cocktail editor and the author of the column Easy Drinking. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon, and is the author of The Bar Book: Elements of Cocktail Technique. It’s the time of year for celebratory holiday cocktails; you know, the kind with champagne in…
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A Natural Take On The Classic Boulevardier Cocktail
These days, almost everyone can appreciate the beauty of the Campari-driven Negroni, but few have likely sipped its whiskey-driven cousin, the Boulevardier. With the American palate shifting to accept more and more bitter flavors, there are also more alternatives than ever to Campari, including bitters such as Cappelletti and now Contratto, which derives its red hue from all-natural…
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Ditch The Carton And Make Your Own Sous Vide Eggnog
Christmas is only a week away! Decorations are up, trees are trimmed, stockings are stuffed and cookies are baked. All you're missing is a nice cup of eggnog topped with some freshly grated nutmeg. Want to make it extra-special this year? Our friends at ChefSteps showed us how to make the classic holiday drink sous vide.…
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Flutes Are Out! Pour Bubbly Into Champagne Wineglasses
Ready to refresh your sparkling wine game for the holidays? There's nobody better to inquire about proper champagne glasses than Maximilian Riedel, CEO and president of Riedel Crystal and 11th-generation glassmaker from the nearly 300-year-old family business of revolutionizing the glassware industry. While you may be familiar with the long, wide pear shape of the traditional…
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A Craft Distillery Grows In Helsinki, Finland
Craft distilling, by virtue of its independent nature, invites innovation and creativity. And Finland’s newest entry into the field, the Helsinki Distilling Company, has lost no time experimenting with eau de vie, cordials, gin, malt whisky, corn whiskey and two award-winning rye whiskeys.After a decade of planning and dreaming, Mikko Mykkanen, Kai Kilpinen and Seamus…
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How To Flame An Orange Peel For Cocktails
Jeffrey Morgenthaler is an award-winning bartender and current bar manager at Portland's Clyde Common. His writing and recipes have appeared in publications including The New York Times, The Wall Street Journal and Wine Enthusiast. The following is an excerpt about flaming orange peels for cocktails from Morgenthaler's recently released first book, The Bar Book: Elements Of Cocktail Technique.
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Australia Introduces Country's First Hangover Clinic
We all know the feeling of waking up the night after partying a little too hard and feeling nothing but regret and nausea. Greasy foods, caffeinated peanut butter and even vitamin-filled vodka are available to help avoid those morning-after troubles. There are even IV clinics and buses in New York and Las Vegas that will…
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Bell's, Founders & Beyond: Drinking Along The West Michigan Craft Beer Trail
I’m proud of Michigan, my home state. That’s the one that looks like your left hand. I’m proud that Michigan has pulled itself out of the economic abyss, which hit rock bottom six years ago after the mortgage crisis lead to the Great Recession, which lead to slumping auto sales and some of the country’s…
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10 Cocktail Recipes For New Year's Eve Drink Making
New Year’s Eve is finally here and chances are that you will be imbibing to celebrate what is arguably known as the biggest drinking holiday of the year. While breaking out bottles of bubbly for your guests is great and all, we think that a strong, homemade cocktail – or three – is the perfect…
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Can An IV Drip Cure Your Hangover? We Put It To The Test.
I’ve never heard of Lactated Ringer’s solution before. But, here’s what I do know: after being injected with roughly 2,000 milliliters of the bizarre-sounding liquid, I am finally beginning to feel like a real person again. It’s Sunday afternoon. I’m sprawled out on my couch. There’s a large needle protruding from a vein in my right…
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Could Avocado's Next Big Venture Be Beer?
Trendy and Instagram-able avocado toast has taken the brunch world by storm, and now the super-fruit is making its way into beer via Bushshack Brewery in Australia, Mashable Australia reports.The avocado lager came to be when this year’s Araluen Botanical Park Avocado Festival approached the brewery, which is known for using unorthodox ingredients, such as strawberry…
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Top 5: Boozy Hot Cocoa
As a recent transplant from sunny South Florida, the mere mention of the words New York winters and snow are enough to get me running back to Miami as fast as my once tanned legs will carry me. I've heard all sorts of suggestions on how to beat the cold: layers, ear muffs, long johns. But nothing does…
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Maryland Is Fast Becoming A Place To Watch For Beer And Spirits
Kathy Wielech Patterson, a lifelong Baltimorean and avid eater, blogs at Minxeats.com. She’s a coauthor of the restaurant guide Food Lovers’ Guide to Baltimore and the cookbook Baltimore Chef’s Table , both written with her husband, Neal. Mr. Boh, the mustachioed one-eyed mascot of National Bohemian beer, is everywhere in Charm City. He’s emblazoned on T-shirts…
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8 Online Wine Clubs Worth Subscribing To
Wine is the gift that keeps on giving – especially when the wine keeps coming all year. A wine club subscription makes the perfect gift for oenophiles and wine novices alike – so long as you live in a state that allows direct wine shipments from online retailers and wineries (only 12 states don’t; New…
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The 8 Best Airlines For Drinking
What makes for a good flight these days? Timely departure? Inflight movies that don't suck? Sexy seatmate? Celeb-chef–designed dinner menu? Sure, that all helps. But the best way to relieve cabin pressure is to drink better — before and during the flight.That’s why we’ve ranked the world’s best airlines for drinking. From complimentary cold ones…
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Where To Drink In New York City During The Holidays
The holiday season is here, and you need a drink. Perhaps several. Maybe it's the stress of travel, visiting family members, gift shopping or a heavy end-of-the-year workload. Or you're just seeking warmth and a break from the winter cold. You seek a quality quaff, maybe at one of the top new bars that opened this…
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Nestlé May Have The Answer To Caffeine Overdoses
While we’re still waiting on real hoverboards and self-lacing shoes, the future could soon bring coffee that offers an all-day buzz. According to the Daily Mail, Nestlé scientists in Switzerland are developing a technique that slows the release of caffeine, making the effects last longer.What releases the caffeine slower are cubosomes, which are “microscopic capsules…
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Wine Aged In A Silver Mine Is Pure Gold
Karoline Walch’s grandmother noticed it first. Sitting around the family’s vacation house in the Dolomites, sipping the wines they’d made for generations, she was struck by how different they tasted from the wines stored back at the winery. The house in the mountains sits at some 6,500 feet in elevation. The wines stored there seemed…
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Let's Go Inside London's Exciting Craft Gin Movement
The craft spirit movement has made champions of some unlikely protagonists. While the likes of scotch whisky were destined to be sexy regardless of what they mingled with, few could have accurately predicted the fervor with which obscure spirits like pisco and mezcal would be embraced, and likewise the renewed passion for old-man liquors like…
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Get To Know Berliner Weisse, The Original Session Beer
Never mind the name — the Berliner Weisse style of beer most likely originated in Hamburg, 180 miles northwest of the German capital with which it eventually became associated.It was in Hamburg sometime in the 17th century that brewers began, unwittingly or not, introducing lactic-acid bacteria into a beer they were making with the copious…
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A Lighter Take On Eggnog With Butternut Squash And Bourbon
Nothing quite brings the holiday cheer and jeer like a heavily spiked eggnog. Though easily ladled from spiked punch bowls today, back in the 1800s, this drink would have been shaken into a frothy booze-bomb. Likely stemming from a thick medieval grog called posset, it’s not a taste for everyone, but at DBGB in New York City, they’ve perfected…
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Weekend Drinking Assignment: Pairing Pickles With Beer
As prestigious as the New York restaurant scene is, one thing that stands out in a glaring way for beer lovers is a lack of great beer and food pairing options. Sure, it’s nice enough to have a massive craft beer menu to go along with dinner but when you’re going to spend hard-earned money…
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Here's Why You Should Drink Your Chocolate This Fall
Last winter, I learned what a serious chocolate buzz feels like. Heart pounding. Slight headache. High off the ground. Hit me again, please.It all started with a winter trip to Montreal. The Quebecois, naturally, know a thing or two about staying warm in the winter. Part of that involves calorie-dense treats like the famous double…
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Save Your Bitter Tears For Your Next Cocktail
Remember those guys who wanted you to get drunk through your eyeballs? They now want to teach you to use those same eyeballs to make your very own bitters via tears. Alcoholic Architecture will be holding classes in London where you can learn to do just that.The workshop will show you the basis of bitters-making, how…
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Building A Better Tonic: Q Brand Creator Jordan Silbert Says Good Gin Deserves It
For Jordan Silbert, the idea to create new tonic water came in a flash of “gin-induced inspiration” one warm summer night in Brooklyn.While sipping on cocktails with a group of friends, Silbert realized his teeth started to feel sticky. They were drinking “high-quality gin,” he recalls, but “with lousy tonic water.” Silbert reached for a…
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What Happens When A Winemaker Makes Whiskey?
Straight rye is all the rage these days. The onetime underdog of a grain has long been used rather judiciously as part of whiskey’s mash bill to add a little spice to the flavor profile. Lately, thanks in large part to the craft cocktail recipes that call for them, rye-forward whiskeys are in greater demand.…
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Food (45)
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2015: A Year Of Eating Very Good Things. Midwest And Southwest Edition.
Some call it the Heartland. We call it Hearty Eating Country. As the new year approaches, we've asked some of our writers to share their most memorable meals in the Midwest and Southwest in 2015. Here are their picks:[embedImage=https://www.foodrepublic.com/wp-content/uploads/2015/12/OsteraLanghe-700x700.jpg]Osteria Langhe (Chicago, Illinois)Restaurateur Aldo Zaninotto may be of Belgian descent, and chef Cameron Grant may be…
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2015: A Year Of Eating Very Good Things. West Coast Edition.
The West Coast has long been one of our favorite regions for food, and now it's more so than ever. Take Portland, Oregon, which has lately become an especially good place to be when you have the munchies. As the new year approaches, we've asked some of our writers to share their most memorable eating…
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2015: A Year Of Eating Very Good Things. Northeast Edition.
Did we have some epic meals this year, or what? Remember that 10-hour, 40-course Italian feast in South Philly? As the new year approaches, we've asked some of our writers to list their top dining experiences along the Northeast corridor in 2015. Here are their picks:[embedImage=https://www.foodrepublic.com/wp-content/uploads/2015/12/ShortRibAbeFisherFacebook.jpg]Abe Fisher (Philadelphia, Pennsylvania)Food-wise, Philadelphia may have evolved more than any…
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2015: A Year Of Hot Chicken. And Many Other Great Meals Down South.
It was the Year of the Chicken, the "hot" kind, the spicy Nashville staple now sweeping the nation. But it was a good year for a lot of other things, too: Remember Bonnaroo? All those great tunes, plus Allan Benton's famous bacon on a stick! We asked some of our writers to list their most…
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The 20 Most Delectable Vegetarian Recipes Of The Year
In 2015 we learned a lot about our carnal instincts, mostly that our carnal instincts didn’t have us craving barbecue as much as we thought. Sure, we’re all proud omnivores here on the Food Republic editorial staff — and are not likely to pass up a 30-day dry-aged rib eye or hefty piece of hot chicken. But…
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Upscale Food Court Coming To Penn Station; Nashville Gets A Ramen Shop
We’re always on the lookout for restaurant news here at Food Republic. And news we often receive — we’re constantly pitched on restaurants that have pledged to open their doors in the near future, only to eventually learn about inevitable roadblocks and delays that have us questioning whether we should cover a restaurant during our fall…
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The 20 Best Dessert Recipes We Dug Into In 2015
You don't have to be a world-class baker to pull off a homemade dessert that will delight and even impress your loyal fans, also known as friends and family. With a great recipe, excellent ingredients, a little extra time on your hands and an oven with an accurate thermometer (never underestimate the importance of an…
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Enemies Of The Realm: A Chef's Loves And Hates Of 2015
Greg Baker, chef-owner of the Refinery and Fodder & Shine in Tampa, Florida, is a 20-year kitchen veteran, having worked in Portland, Oregon, and Austin, Texas, before opening his James Beard Award–nominated restaurant in 2010.It’s time for me to ascend my bully pulpit once again and bloviate upon those things that make me happy and those that I wish…
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Year In Review: Our 15 Favorite Cookbooks
[embedImage=https://www.foodrepublic.com/wp-content/uploads/2015/12/PicMonkeyCollage2-700x469.jpg] The Food Republic office is made of cookbooks. There are walls of cookbooks, stacks of books next to the walls and a precarious pile wobbling on my desk no matter how often I pare it down. There is a cookbook for everyone, specifically this year, fans of dumping ingredients into one pot and calling it…
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Now Slurping In Oakland: Ramen For The Moment
Forget what you know about ramen. While traditional Japanese noodle houses serve specific staple dishes all year round, the owners of Oakland, California's Ramen Shop have pledged to use only fresh and seasonal ingredients for a constantly evolving menu that evokes a new level of mindfulness.Ramen Shop co-owner and chef Jerry Jaksich had no intention of learning to cook when…
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Sugar, Champagne Cocktails, Hot Chicken Galore: 10 Top Stories On Food Republic
If you thought the Nordic influence on our global gastronomic zeitgeist was finally beginning to wane, well, this week is probably giving you second thoughts. For starters, filmmaker Pierre Deschamps took us back to the beginnings of the world-famous Noma restaurant in Copenhagen with his stunning new documentary, now in select theaters. Meanwhile, with the…
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A Chef Community Unites In Southwest France
I first met José Ruiz during a trip last year to Bordeaux, where he showed me around the city's exciting restaurant and wine bar scene. The affable French-born son of Spanish immigrants is a journalist who has become one of the biggest advocates for southwestern French cuisine; he's also the founder of AFAMÉS, a community of…
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Why Your Homemade Fried Mac And Cheese Sucks, And 5 Ways To Make It Great
Do you remember the first time you truly understood that fried mac and cheese was a thing? I do. It was at this awesome diner in Los Feliz, California. It was definitely after midnight and I was elated that such a thing even existed. The downside? It ended up being an extremely deflating experience that threw me off the idea…
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How Do You Trim Vegetables?
When a recipe calls for a certain vegetable, trimmed, do you break out the scissors and prepare to recreate that greasy sideways wig Justin Bieber always sports or possibly rev up the chainsaw? It's actually referring to neither of those kinds of "trim," believe it or not. Here's how to trim several kinds of vegetables.String…
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New Report: Thai Shrimp Exports Peeled By Slaves
Peeling shrimp can be difficult and tedious, but can you imagine doing it 16 hours a day against your will?Burmese migrants of all ages, attempting to make a better life for themselves in Thailand, were tricked into enslavement, some at shrimp-peeling factories where they were abused and subject to long hours and dismal living conditions, according to a…
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How The Dutch Bakes The Perfect Winter Pie, In Animated Gif Format
After a successful career in photography, The Dutch’s pastry chef Kierin Baldwin pursued her love of desserts fulltime while working at Cafe Boulud, A Voce and eventually under Karen Demasco at Locanda Verde. We recently spent time with her to find out how she makes the delicious pies Andrew Carmellini’s Soho restaurant has become famous…
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Tested: Novis Vita Juicer (The Only Juicer You'll Ever Need)
The myth of the juicer is strong, casting its own siren song: no more $10 bottles of green juice! Press your own blends! Live healthy! So easy to clean!In actuality, most household electric juicers are loud, frustrating to clean and include a baffling array of removable components that ultimately double the amount of countertop space the device requires to…
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Christmas Leftovers: Make Colcannon
The easiest leftover makeover for all the Christmas food in your fridge is almost as easy as making a ham sandwich. And definitely easier than making a Thanksgiving sandwich — that takes dedication. It's not incorporating your leftovers into macaroni and cheese, although this is always an effective method, and it doesn't involve boiling a large…
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Po'Boys, Bolognese, Korean Indie Music: 10 Hot Topics On Food Republic
It was all about mixing things up this week at Food Republic. We went to Seoul, South Korea, and unexpectedly found some of the best indie music, chef Bryan Voltaggio taught us how to make bolognese without meat and the dudes behind NYC's Fung Tu let us in on how their childhoods influenced inventive dishes like olives…
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Our Most Creative Pancake Recipes For Weekend Brunch
There's nothing wrong with knowing the best basic pancake recipe like the back of your hand. But then again, there's nothing wrong with cramming a healthy serving of dessert into your pancakes. Check out these unconventional and downright interesting variations on the perfect pancake and revel in how cool your kids/significant others/cats think you are…
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I Survived A 10-Hour, 40-Course Abruzzese Feast
[embedImage=https://www.foodrepublic.com/wp-content/uploads/2015/12/LeVirtu-700x467.jpg] We were somewhere around course no. 15 — not even halfway through — when I began to have serious doubts about my intestinal fortitude moving forward. I remember someone at our table saying, "These portions are too big for three people." And it felt reassuring to hear somebody else start whimpering in the face…
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Love Nutella? Make This Creamy Pistachio Butter At Home.
Do you love Nutella? You’re certainly not alone. Originally from Italy and immensely popular in France, the addictive chocolate-and-hazelnut spread has become a favorite — right up there with peanut butter — for children (and adults) in the United States. Nutella’s quick ascension to prominence got our friends at ChefSteps thinking: Why not create a…
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True Food Kitchen Comes To NYC; Catbird Seat Names New Chef
We’re always on the lookout for restaurant news here at Food Republic. And news we often receive — we’re constantly pitched on restaurants that have pledged to open their doors in the near future, only to eventually learn about inevitable roadblocks and delays that have us questioning whether we should cover a restaurant during our fall…
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Three Foolproof Methods For Cooking Steaks And Chops This Winter
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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There Are Many Ways To Chèvre Up Your Salad
Crumbling a little chèvre over a salad is a pro move, and with good reason: Fresh French goat cheese adds flavor, texture, protein and tangy je ne sais quoi to a salad that may otherwise lack distinction. French goat cheese turns the simple greens of a weeknight dinner into a standout meal and gussies up…
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Manchester Farms Is The Brand To Know For High-Quality Quail In The South
In the throes of post-Thanksgiving leftovers malaise, poultry might be the absolute last thing you want to think about. If it’s true that Tupperware is really just a vessel to store your garbage in for a week before taking it out to the trashcan, that remaining turkey in your fridge is probably looking less than…
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What's Good At The Farmers' Market In December
Though winter is descending upon us, you shouldn't skip the farmers' market. After all, heading to your local produce stand is a surefire way to taste the best of the season, and there are plenty of options besides Christmas trees and potatoes to be had. For example, chef Mike Price of Market Table in New York…
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Ideas For Dinner Tonight: Ketchup Cravings
There's nothing you can do about a ketchup craving except indulge it. Don't be shy: ketchup goes on whatever you say it goes on, judgment-free. Many great food cultures like Indian, Southeast Asian and Filipino have adapted the basic formula to suit their cuisines. But we like the good old-fashioned American stuff. Here are a…
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Monsanto Faces Tribunal For Crimes Against Humanity, Ecocide
We'll make this brief: Nobody likes Monsanto, not even its mom. With the global focus on environmental issues at the COP21 United Nations Conference on Climate Change in Paris, now may be a prime time to take a break from vilifying the "sustainable agriculture" corporation from afar and putting all the research compiled over the past four decades to work. Next World Food Day, October 16,…
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Listen To The Latest Episode Of Monocle Radio's The Menu
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,” hosted by Markus Hippi. The latest…
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Oh Boy! The New Orleans Po'Boy Cheat Sheet.
Deep in the French Quarter of New Orleans on a Sunday night, amid roving bands of tourists on voodoo-heavy ghost tours, you may find yourself in a 24-hour market — a convenience store, really. You could easily mistake it as a place for a pack of smokes and a sixer of Abita, but you're here for…
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Fried Mexican Grasshoppers, Chapulines, Will Knock You Out Of A Taco Rut
I hopped down to Oaxaca over the weekend to check out the Zignum mezcal distillery and discovered my new favorite food, which also happens to hop. Mexican fried grasshoppers, chapulines, will knock you out of a taco rut faster than a speeding mouse in a sombrero. They're in prime season right now. And, believe it…
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Food Trucks, Pie And Mash, Japanese Meats: 10 Hot Topics On Food Republic
What are some things to know about running a food truck? Which culinary gadgets should you gift your significant other this holiday season? Where can you get proper pie and mash in Philly? We've got all the answers for you this week on Food Republic. It was a big week for travel as well, as…
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The Ultimate Deep-Fryer Frenzy Experiment
Ramen, ice cream bars, a McDonald's breakfast sandwich, avocado, a Vegemite sandwich, a cupcake and a whole head of cauliflower. What do all these foods have in common? Nothing, you say? Try again. They are all involved in the making of the crispy, golden-brown (read: ridiculous) video below, sent to us by our friends at…
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What Are 'Fresh' Cheeses?
Okay, technically the hunk of 12-month cheddar you just yanked the wrapper off is "fresh cheese." But it's not fresh cheese. In order to be classified as such, your fermented dairy must have been fermented recently and not allowed to age a bit. Here's the how and why behind it.Fresh cheeses, like cream cheese, ricotta,…
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14 Great Places To Eat And Drink In College Towns Across The South
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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Almond Butter Vs. Peanut Butter. Go!
Let's just say right off the bat, this isn't about us turning our backs on peanut butter. The fact remains, however, that almond butter exists, has exploded in popularity and might just be the smarter choice depending on what you're doing with it. Baking cookies? Stick to peanut butter — if it ain't broke, don't…
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Why Do You Tie A Roast?
Before we teach you how to tie a roast (we use the word "teach" loosely here), don't you want to know why you're tying up a nice piece of meat in the first place? You don't? You're walking into this whole roast thing totally blindly, trusting that the butcher's twine has some greater purpose you're…
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Gift Guide: Finer Food And Drink Finds
It’s that time of year when everyone frantically searches for The Gift. You can be one of those crazy people, fighting through hoards, or you can save some time and energy and peruse the suggestions below. This list is our own special blend of foodie novelties, kitchen tools, and premium treats, all of which we…
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It's Not Charcuterie, It's Jacüterie
It's happened with cheese, beer, grass-fed beef, so why not charcuterie? Small, artisanal producers are popping up in pockets from coast to coast, creating locally made foods and drinks for an eager audience of evolved eaters and drinkers. Jack Peele, a former NYC culinary student, noticed that the nearby Hudson Valley, where his family just…
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Eel Communication: Sam Jacobson Brings Proper British Pie And Mash To Philadelphia
[embedImage=https://www.foodrepublic.com/wp-content/uploads/2015/12/Philly-Eel1-700x467.jpg] Stargazy, the East End pie and mash shop Sam Jacobson runs in South Philadelphia, has one of those plastic-letter menus, the kind that allows for easy tweaks and corrections. Its contents are fluid, but there’s one particular phrase that’s earned permanent status.Yes, like actual eels!Among the questions Jacobson fields about his business — and there…
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Food Republic's Guide To Hanukkah Eating
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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A Basic Guide To Japanese Meats
Think of Japanese food and what comes to mind? Probably sushi and piping-hot bowls of ramen. And while both are essential parts of the country’s cuisine, there are myriad types of quality meat and poultry dishes that have yet to establish a lasting place in the American food scene. You’ve heard of Kobe beef and are…
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What's For Lunch At The Paris Climate Talks
Earlier this week, 147 leaders from around the world arrived in Paris for the long-anticipated climate talks, also known as COP21, a series of meetings in which these powerful men and women will discuss carbon emissions, fossil fuels, solar power and some way to actually move forward. The event is nothing short of historic and…
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What Are Sufganiyot?
Every culture seems to have its own version of the doughnut — and usually some fancy name for it, too. In Italy, fried dough is called bombolone or zeppole. In France (and the French Quarter of New Orleans), it goes by beignet.In Israel, doughnuts are known as sufganiyot. And like their fellow oil-cooked counterpart, the potato…
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News (25)
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2015 In Review: Design Trends For The Kitchen And Home
Brands are slowly wising up to the importance of design, whether it’s clever branding and aesthetics or user-centric functionality. The best products, of course, do both, delivering a beautiful and thoughtful tool. Below is a handful of 2015’s most pronounced themes in the world of household product design.[embedImage=https://www.foodrepublic.com/wp-content/uploads/2015/12/161032.jpg] GoldMaybe Donald Trump is infiltrating the general…
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Is There A Future For The Classic Greasy Spoon Diner?
Author Ed Hamilton fondly recalls his first time in an old-school New York City diner. "It was just called Donuts Sandwiches," he says. "I think it had another name, but it just said 'Donuts Sandwiches' — not 'Donuts & Sandwiches,' just 'Donuts Sandwiches' — on a real big sign."Not a fancy place, certainly, but it…
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Cochon 555 Announces Chef Lineup For 2016 Kickoff In NYC
This just in from the gang at Cochon 555, the annual touring nose-to-tail heritage pig–cooking competition: The 2016 tour will begin on January 24 at Chelsea Piers, Pier 60, in New York City. Competing chefs will include Mike Poiarkoff of Vinegar Hill House, Danny Mena of Hecho en Dumbo, Angie Mar of the Beatrice Inn, Hillary…
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Italian Celeb Chef Heinz Beck Has Never Heard Of Most Italian-American Dishes
Welcome to Italian-American Week, when we’re taking a bit of a break from our usual stories to focus on the important stuff: red sauce, stuffed pasta, porchetta and the chefs and home cooks making it all happen.Garlic bread, chicken parmigiana, spaghetti with meatballs. These are dishes just about anyone who grew up in America knows well…
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The Perfect Cure: Q&A With Chef Justin Brunson Of Denver Bacon Company
When your life revolves around cured meat it's only a matter of time before you open a shop dedicated to the king of this food, bacon. So, it's no surprise chef and charcuterie maestro Justin Brunson of Denver's Masterpiece Delis and the award-winning restaurant Old Major decided to open up the Denver Bacon Company in…
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Keep Track Of All Your Meals In This Dashing Notebook
Do you ever struggle to remember the name of that restaurant with the great coq au vin? Or perhaps you already keep a food journal full of that sort of info, but it looks like a dud and you're ashamed to pull it out. Tasting Notes, a neatly organized journal for keeping close tabs on where and…
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Kobe And KD Will Be Wearing Eggnog And Candy Cane Sneakers On Christmas Day
We all love ourselves some candy canes and eggnog come Christmastime. But how much do we really love these two holiday staples? Do we love them enough to wear them? The answer is yes, apparently, for two NBA superstars, as that’s exactly what Kobe Bryant and Kevin Durant will be doing during their Christmas Day…
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This Year, You Can Build A Christmas Tree Out Of Chocolate
Are you looking for a gift for someone who loves chocolate, loves Christmas and loves building things? Well, look no further than famed chef Alain Ducasse's seven-inch, build-it-yourself Christmas tree made entirely of chocolate and decorated with dried fruit and cereals.Six rings of chocolate are packed neatly in a sleek, flat cardboard box for optimum…
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Design: Veuve Clicquot's Holiday Bottles Through The Ages
Holiday party season is upon us, and nothing makes an entrance quite like Veuve Clicquot’s signature orange box. Unless, of course, you have one of their limited edition packages.The famed champagne brand is known for clever and playful deviations from the standard storage box. Consistently toying with expectations and delivering design-forward alternatives, they breathe new life…
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Keep 'Em Separated: Cook With The Masterpan
If there's one drawback to my cooking, it's that I use a lot of equipment. All my mise en place goes into separate little bowls, and I'll subconsciously do my best to use all the pots and pans. Whatever. I don't mind the cleanup, and you won't be saying anything once that food gets in…
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Can This Creative Cod Dish Become The Next Waldorf Salad?
Though they just met in person a day ago, chefs Bernard Fiemeyer and Jamilka Borges already appear to have a good working relationship, with a clear division of labor. Fiemeyer is busy stuffing tomatoes while Borges is breaking down a whole cod inside the remarkably spotless kitchen of the Bull and Bear restaurant at the…
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Your Coffee Could Energize Both You And Your Phone In The Future
We’ve heard of tabletops that can charge your phone, but what about your scorching pot of tea or a hot bowl of phở? According to Smithsonian Magazine, two Copenhagen design students have come up with a pad that absorbs heat from the aforementioned hot pots and bowls and turns it into electricity. The Heat Harvest…
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Why Are Some Kids Such Picky Eaters?
A picky-eating kid can be a parent’s nightmare. After all, adults just want their kid to be a well-rounded human being and maybe become a doctor or an astronaut or president. And they obviously can’t get there without eating their vegetables. While pickiness is as common as a kid eating his or her boogers, a recent…
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Why Do Victoria's Secret Models Make Such Tantalizing Food Stories?
Every year, during the lead-up to the Victoria's Secret Fashion Show (airing Tuesday night at 10 p.m. EST on CBS), the media presents us with a mouthwatering menu of stories about lingerie models and what they are eating. And not eating."Backstage With Smokin' Hot Models Craving Fatty Foods" is how TMZ headlined its reporting from…
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Chicago High School Students Fed Up With Not Being Fed Enough
High school students in Chicago — members of the newly named generation the Founders — are fed up with being fed poorly and not enough at school. So much so that a group at Roosevelt High School, a public school in the northwest region of the city, are boycotting the sad plates of plasticky pizza…
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What Does It Take To Be A Mustard Sommelier?
The world of sommeliers is a well-respected one. Whether you're drinking wine or even water, the knowledge of a somm can be helpful as you plan what to pair with dinner. But what about the vast world of condiments? Enter Pierette Huttner, sommelier for iconic French Dijon mustard brand Maille at the company's first U.S. boutique in New…
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How Can You Get Your Room To Smell Like Pringles? These Candles.
Have you ever smelled something so tantalizing that you just wished someone would make an air spray or candle of it, not unlike that fresh-baked cookie spray that realtors use at open houses?Well, luckily for you (maybe), the folks at Pringles’ UK branch want to share the scents of Cheesy Cheese, Pigs in Blankets and…
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Photos From Last Night's Food Book Party: Corkscrewed
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 was! The series ended on Tuesday, December 1, with Food Republic and Zero Point Zero’s very own Food Crimes at center stage. A screening of Food Crimes' fourth episode “Corkscrewed: The…
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How A Legendary New York City Dive Bar Was Reborn: A Story In 75 Cocktails
The Lower East Side of the Aughts was still an urban frontier when Francine Marchese opened a basement-level bar at 151 Rivington Street in 2002. It was among the first of its kind in the area and quickly became a divey refuge for musicians, artists and writers one rent hike from getting booted out of…
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Kings County Distillery Lets A Whiskey Grow In Brooklyn
Welcome to What's Your Story?, our feature about innovative entrepreneurs in the food industry. What goes into the launch of a new food brand, how is the product made, who designs the packaging? All these questions, answered...Longtime friends Colin Spoelman and David Haskell had a dream, and like so many other young mens' dreams, it involved…
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When Life Gives You Lemons? Make Pimento Cheese.
Welcome to What's Your Story?, our feature about innovative entrepreneurs in the food industry. Find out what goes into the making of a new and innovative food brand, how the product is made, who designs the packaging. All these questions, answered...A layoff in 2009 left Georgia native Tom Flournoy jobless for the first time in his…
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At Last: A Backpack Created By Chefs, For Chefs!
Traveling with my "chef's stuff" can feel weird because whatever I'm stashing it in wasn't optimized to carry a laptop, apron, chef's whites, knives and other implements of destruction. It's probably also not made of material that can withstand the jostling of such pointy implements. Were I a full-time chef, I'd make good use of the Chef…
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Store It Like You Mean It: The Now And Then Collection
Forget plastic jars and cheap Tupperware — you have better taste than that! Modern and sophisticated with playful proportions, these porcelain containers are as precious as what you store inside. Borne of a collaboration between architect/product designer Natascha Madeiski and jewelry designer Linnie McIarty, the Now and Then collection is an elegant and elevated approach…
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Wine Design: Dror + Brancott Estate Folding Wine Rack
Let’s be honest: When it comes to wine storage, the available options range from clunky to downright unsightly — certainly not something you want to prominently display to guests. Until now, that is. Dror, an ideas-driven design practice in New York, designed a limited-edition wine rack in collaboration with pioneering New Zealand winemaker Brancott Estate.…
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UK Chefs Pose In Calendar For Charity
The new year is fast approaching, and that kitchen calendar will soon need a replacement. Lucky for you, Action Against Hunger, a humanitarian group that focuses on malnourished children in 47 countries, has released its first Chefs Calendar for 2016. The calendar features a top male chef from the United Kingdom (and a seasonal recipe) every month.The calendar…
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Recipes (65)
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Brazilian Guava Jelly Rolls
Award-winning food blogger Bernard Laurance has a fantastic new cookbook out, and if you're a fan of baking at home, you'll want to pick up a copy. With dessert recipes from around the world, Baklava to Tarte Tatin has something for every sweet tooth. Head to South America for a tropical jelly roll that's as beautiful…
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Quick Dinner: Grilled Miso Chicken With Bok Choy
If you're making it from scratch, add a little something you fermented yourself. Award-winning baker and fermentation expert Charlotte Pike has a new book out that guides you through the steps of this near-magical natural process that yields worldwide culinary staples like yogurt, sauerkraut, kimchi and pickles, then serves up a wide variety of recipes incorporating your…
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Beer Bites: Gougère Beef Sliders
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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Fermentastic! A Zucchini, Labneh And Thyme Tart
If you're making it from scratch, add a little something you fermented yourself. Award-winning baker and fermentation expert Charlotte Pike has a new book out that guides you through the steps of this near-magical natural process that yields worldwide culinary staples like yogurt, sauerkraut, kimchi and pickles, then serves up a wide variety of recipes incorporating your…
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Now In Season: Collard Greens Frittata
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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Fancy Dessert: Black Truffle Panna Cotta
Listen up: truffles aren't just for fancy pasta, pizza and risotto. Far from it. Take a leaf out of Chicago-based Piccolo Sogno chef Tony Priolo's recipe book and whip up the simplest extra-luxurious dessert ever. Panna cotta, an Italian gelatin and cream-based dessert, takes wonderfully to any flavor you want to infuse into it. Sure, there's your…
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Mmm, Chewy! Make These Salted Cashew Caramels
Food writer, blogger and stylist Samantha Seneviratne has a dessert book out that will have you running to restock your pantry with cake flour, molasses, extracts and…look, just restock your pantry with baking ingredients. Her latest collection of recipes,The New Sugar & Spice, covering the classic cookie to the brand-new brownie, is photographed so beautifully, you may…
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Cooking With Beer: Lamb Shanks Braised In Porter
Great beer deserves great food, so longtime food and beer writer (and author of The World Atlas of Beer) Stephen Beaumont took on the great and important task of gathering the greatest pairings around the world and publishing them in one convenient place: a beautifully photographed cookbook. Pick up a superb craft six-pack, bomber or…
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Braise It Now: Pappardelle With Year-Round Sugo
You braisin’? You should be. The cold weather is in full swing, and NYC chef Justin Smillie’s new cookbook, Slow Fires, is not unlike a long poem (with recipes) about that special, magical moment when a tough, meaty, collagen-bound piece of meat gives up its treasured secret and yields willingly to nothing more than the tines…
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Toasted Coconut Bourbon Marshmallows
Nothing amplifies something sweet like a bit of salt, a concept dessert blogger Heather Baird knows very well. Her new cookbook, Sea Salt Sweet, is an ode to that savory, slightly crunchy moment in every perfectly balanced dessert that means you've done your job well. Pillowy homemade marshmallows need nothing more than a thick coating of sweet toasty…
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Simply Nigella: Chicken Traybake With Bitter Orange And Fennel
There’s no recipe that beloved British cookbook author and TV host Nigella Lawson can’t handle, which is why we were particularly excited to receive her new book, Simply Nigella. Ready to liven up your baked chicken game? The answer should automatically be yes, particularly if you've had a hankering for crisp fennel. I never quite…
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The Tail End: Justin Smillie's Red Wine-Braised Oxtails
You braisin'? You should be. The cold weather is in full swing, and NYC chef Justin Smillie's new cookbook, Slow Fires, is not unlike a long poem (with recipes) about that special, magical moment when a tough, meaty, collagen-bound piece of meat gives up its treasured secret and yields willingly to nothing more than the tines…
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Kare Kare Chicken Wings Recipe
Eric Pascual was born and raised in the Bay Area and spent a good amount of his childhood in Hawaii. Growing up in a household with working parents, Pascual began learning to cook. Eventually this responsibility became a curiosity and later, a passion. Pascual loves to share his style of cooking through pop-up dinners he hosts through the Feastly network, a…
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Bake It Now: Swedish Almond Wreath
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. Darra Goldstein is a renowned culinarian, the recipient of countless food and media awards and the founding editor of Gastronomica: The Journal of Food and…
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Dry-Fried Snap Beans With Ground Pork
Chinese chef and restaurateur Andrew Wong has a new cookbook out, named for his renowned London eatery, A. Wong. Follow in the celebrated chef’s footsteps as he revisits his culinary travels through China, selecting his favorite recipes to share along the way. You may have had wok-fried snap beans (a.k.a. string beans) before, but you’ve definitely…
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Soft Pretzels With Whipped Honey Molasses Butter
Nothing amplifies something sweet like a bit of salt, a concept dessert blogger Heather Baird knows very well. Her new cookbook, Sea Salt Sweet, is an ode to that savory, slightly crunchy moment in every perfectly balanced dessert that means you've done your job well. Soft, chewy homemade pretzels need nothing more than a thick…
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Holy Grail Status: Perfect Paleo Pie Crust Recipe
It can be done! All your favorite desserts in paleo-friendly format. With recipes that are all gluten-free but full of flavor, paleo blogger Lea Valle takes the cake when it comes to sweet treats. Or in this case, the greatest paleo pie crust ever created. Grain-free pie-crust dough can be harder to work with than standard…
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Duck Pot-Au-Feu, Starring Cabbage Leaves Stuffed With Foie!
You may be stuck on French food for the foreseeable future if you pick up French Country Cooking, a new collection of heritage recipes by French National Assembly member Françoise Branget. From the ultra-simple and rustic to the famed complex pastries and luxurious composed dishes that bolster French cuisine's international renown, you can be sure…
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The Jonathan Chapman Cocktail Recipe
This cocktail that we serve at Parish Hall in Brooklyn is warm in spice, cool and refreshing, and big on apple — which is as autumn in these parts as you can get. There’s also notes of allspice, molasses and cinnamon. It was named in honor of Jonathan Chapman, who is also known as folk hero…
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Shrimp Ceviche Tostada Recipe
If you can make guacamole, you can make ceviche — it’s as simple as that. And when it comes to making a big bowl of something for a crowd, you can go with the guac, or take it a step further and knock out a killer spicy-tangy shrimp ceviche just as worthy (if not more…
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An Extra-Crispy Chocolate Chip Potato Chip Cookies Recipe
This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with a friend, photographer Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is Fried and True: More Than…
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Now Pairing: Japanese Beer Fried Chicken
Great beer deserves great food, so longtime food and beer writer (and author of World Atlas of Beer) Stephen Beaumont took on the great and important task of gathering the greatest pairings around the world and publishing them in one convenient place: a beautifully photographed cookbook. Pick up a superb craft six-pack, bomber or growler…
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Pigwich Sandwich Cookies Recipe
St. Louis chef and restaurateur Gerard Craft shares this recipe for bacon fat-spiked chocolate sandwich cookies. If there ever was a time to enjoy a savory-sweet dessert, it's right now.We’ve always had an affinity for the pig at our restaurants, and we always try to have fun with it. Maybe it’s being the father of…
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Eggnog Sandwich Cookies Recipe
If you're never been to the Ovenly bakery in Greenpoint, Brooklyn, put it on your culinary bucket list and prepare for pastry nirvana. The award-winning duo of Erin Patinkin and Agatha Kulaga are unbeatable at the baking game, so we picked up a copy of their brand-new cookbook, very simply titled Ovenly. This sparkly Christmas cookie…
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Breakfast Mac And Cheese Recipe
Sometimes we receive a book we all kind of fight to see who takes home. The Mac + Cheese Cookbook is one of those. If you've ever truly craved macaroni and cheese, chef/owners at Oakland, CA restaurant Homeroom have the cure: a dozen kinds with a jillion more add-ins. A fried egg add-in means macaroni…
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Make John Besh's Stuffed Jumbo Shrimp
Growing up, we’d go to these little joints all around New Orleans that had great stuffed shrimp. But the dish has changed so much. Now it’s all premade, pre-stuffed, and fried. I still make stuffed shrimp the way I remember them. I love the presentation: Head-on jumbo shrimp are stuffed with more shrimp and crabmeat…
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Roasted Garlic And Apricot Chicken
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 simple baked…
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Squid Ink Pasta With Seafood, Burst Tomatoes And Sea Urchin Butter Recipe
Welcome to Italian-American Week, where we're taking a bit of a break from our usual stories to focus in on the important stuff: Red sauce, stuffed pasta, porchetta and the chefs and home cooks making it all happen.What makes the squid ink pasta at Trattoria Bianca in New York City so addictive is the perfect combination…
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Polenta With Winter Salad, Poached Egg And Blue Cheese Recipe
If you're going to cook a vegetarian meal, make sure it sticks to your ribs! That's why we're loving cookbook author Sarah Copeland's new book, Feast. Heed her expert tips, tricks and just plain old good advice for making delicious, filling vegetarian food that doesn't miss meat for a second. Take this salad for example,…
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It's A Winter Root Vegetable Rösti Recipe!
We're a big fan of prolific food writer/cookbook author Annie Bell's beautifully photographed, meticulously tested recipes. Have you seen her Brooklyn Blackout Cake, for instance? Oh man. Her latest collection, Low Carb Revolution, is one of those books that makes an otherwise less-than-appealing diet sound as good as root vegetable patties on a cold winter evening.…
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Traditional Eggnog Recipe
Now that you've sampled just about everything eggnog-flavored, why not whip up a batch of the real deal? It really just is as easy as it sounds: open carton, tilt head back...uh, that is to say combine these ingredients, ladle into glasses like a civilized person and finish with a grating of fresh nutmeg. We make…
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Smashed Potato Bomb With Fried Eggs
I'm particularly proud of the Smashed Potato Bomb, as I am with Quesadillas Benedict, because I made it up on the spot and it took exactly 10 minutes to cook. Well, that's not entirely true, I had a leftover baked potato from the night before, so that shaved off about half an hour. After you…
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Belly Up: Home-Cured Sorghum Bacon
There are thousands of Southern-food cookbooks, but only one Garden & Gun magazine bent on compiling the best of the best of old and new recipes for its dedicated readership. Whether it’s the classics or the updated hits that drive the modern Southern culinary movement, you’re in for some seriously delicious hospitality. Now, bring home that bacon. And…
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Hot For Brunch: A Hungarian Potato And Egg Casserole
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. This comforting casserole of potato and hard-boiled egg slices jumbled in a…
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Double Pork Sausage Recipe
Leave it to blogger and TV show host Lucinda Scala Quinn to feed us just the way we want. Her recipe for bacon-wrapped sausage, or Double Pork Sausage (which we actually prefer). When it comes to brunch, now you don't have to choose.You cannot—repeat, cannot—go wrong with a cured-smoked pork product in a dish, but…
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Dig Right In! Banana-Caramel Pudding Parfaits
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. All year round, banana pudding is at its best. Can you see where we’re going with this? Not a dieter’s special, to say the least, but this is a pretty phenomenal treat. It’s…
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Sunny-Side Nachos Recipe
There's no better place for a nachos cookbook than the shelves of the Food Republic library, and no better time for nachos than brunch. That's something we learned after making these Sunny Side Nachos, and we're better people for it."Breakfast is the most important meal of the day and nachos are the most important dish…
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Sexy Spoonfuls: Blue Crab Velouté With Celery Root
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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Game On: Duck With Satsuma Sauce
There are thousands of Southern-food cookbooks, but only one Garden & Gun magazine bent on compiling the best of the best of old and new recipes for its dedicated readership. Whether it’s the classics or the updated hits that drive the modern Southern culinary movement, you’re in for some seriously delicious hospitality. Is it duck season already? …
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Lucky Peach's Miso Clam Chowder
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 pumped-up New England clam chowder. The more “Asian” point of view would be to say that adding clams to dashi makes a great…
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Hot Chinese: Xi'an City Pulled Lamb Burger
Chinese chef and restaurateur Andrew Wong has a new cookbook out, named for his renowned London eatery, A. Wong. Follow in the celebrated chef's footsteps as he revisits his culinary travels through China, selecting his favorite recipes to share along the way. You may have had a lamb burger before, but you've definitely never had…
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Cinnamon Lamb Tagine With Apricots
When braising season is upon us, turn to the great North African tagine to spice up your game. Slow-cook savory, hearty lamb in a time-tested blend of spices and seasonings for a delicious meal that's even better the next day. 150 Best Tagines will jump-start this new phase of your cold-weather cooking repertoire. Cinnamon is one…
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Straight From Chinatown: Fried Beef With Broccoli
Name a major world city; it probably has a Chinatown, and the food there is likely excellent. Professional chef and photojournalist Jean-Francois Mallet has catalogued some of the world's best Chinatowns (and 100 of their most beloved recipes) in his new cookbook. Some Chinatowns lean Vietnamese, others Thai. Some boast regional Chinese menu items you've never seen before,…
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Easiest Potato And Broccoli Frittata Recipe
Think of a frittata like a crustless quiche. One of the greatest things about it is that you cook the filling ingredients and bake the frittata in the same skillet. This version combines broccoli with potatoes, pesto and fresh basil to make a hearty, savory breakfast or a light lunch. Serve the fritatta warm or…
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Kale Latkes Is Now A Thing! Here's The Recipe.
Cathy Walthers is the author of several healthy eating cookbooks, including Raising the Salad Bar. Her latest, Kale, Glorious Kale (those names!) serves as a tribute to the popular farmers market staple. Potatoes and kale have a natural affinity; the kale adds a character and flavor to regular potato latkes. Read the recipe through before starting so you…
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Crisp Chicken With Potato Salad And Anchovy Vinaigrette
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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Indian Slow-Braised Chicken Dum Pukht
I've been making this classic chicken curry, also known as chicken dum pukht (liberally translated as "slow-braised chicken") for close to a decade, and in many variations: a splash of coconut milk, subbing firm white fish chunks for the chicken, using ripe plums or apricots instead of peaches.This curry is a great blank canvas, and…
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Jumbo Lump Crab Latkes Recipe
It's just about Hannukah season, and we're already tired of uninspired latke recipes. All notions of what's kosher and what's not aside, one of our favorite ways to amp up any semi-bland recipe is by adding jumbo lump crab. What really gets us going about these potato pancakes is the fact that they're like crabcakes…
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Olive Relish And Deviled Egg Latkes Recipe
Just because sour cream and applesauce are the traditional accouterments doesn't mean a perfectly crisp latke can't make the perfect bed for another foodstuff — in this case, deviled eggs. Dizzy's Club Coca-Cola served up this fusion of two delicious old-school snacks at BAM's Latke Festival.
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Make Michael Anthony's Fresh Fennel Tabbouleh
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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Roasted Tomatillo And Poblano Shakshuka
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 take on shakshuka,…
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Dessert Chic: Sour Cherry Cheesecake Bars
Food writer, blogger and stylist Samantha Seneviratne has a dessert book out that will have you running to restock your pantry with cake flour, molasses, extracts and...basically, restock your pantry with baking ingredients. Her latest collection of recipes, The New Sugar & Spice, covering the classic cookie to the brand-new brownie, is photographed so beautifully, you may…
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Chicken Legs Stuffed With Blue Cheese And Walnuts
Chef, culinary instructor, cooking show host and James Beard Award–winning cookbook author Joanne Weir has a new collection of recipes out, Kitchen Gypsy, and you're going to want it. Weir, a veteran of the famed Chez Panisse in Berkeley, California, specializes in simple, hearty food, focusing on the quality and availability of local ingredients in order to…
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Ethiopian Chicken Doro Wat Recipe
A great hot sauce cookbook illustrates that different sauces are suited for different uses. James Beard Award-winning cookbook author and restaurant critic Robb Walsh's The Hot Sauce Cookbook doesn't disappoint — there are recipes for Frank's Red Hot, sriracha, Tabasco...hot Ethiopian berbere paste, you name it. And speaking of the latter, there is no better time to…
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How To Make A Fried Chicken Cemita. Here's A Recipe And Video.
Fried chicken sandwiches are having a moment right now, in case you hadn’t noticed. It seems that everyone is trying their hand at them. I’ve had quite a few in my day, and there are definitely some that are better than others. Some will swear up and down that there’s only one proper way to…
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Sweet Potato Latkes Recipe
With the Neely’s Barbecue Parlor, Food Network stars Patrick (Pat) and Gina Neely have turned their family barbecue restaurants in Tennessee into a successful chain in the South—and now New York City. In this twist on the Hanukkah favorite latkes, the couple combines traditional Yukon potatoes with sweet potatoes and pairs it with a brown…
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Boston Cream Pie Recipe
Leave it to blogger and TV show host Lucinda Scala Quinn to feed us just the way we want. Her recipe for Boston cream pie is everything we ever wanted in a pie-cake. Or cake-pie. Either way, it's wicked delicious.It’s called pie, but let’s face it, it’s a cake — with an oozy, luscious pastry…
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Banana-Stuffed French Toast Recipe
There is absolutely nothing like awesome food stuffed with awesome food, and banana-stuffed French toast is no exception. Our recent ode should bring you up to speed on our passion for stuffing. The great thing about stuffing is that it usually demands minimal effort and is pretty fun. Why on earth would bananas choose to…
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Norma's Magic Mushroom Latkes
The key to creating your own successful spin on the classic Hanukkah latke is incorporating a tried-and-true accompaniment to fried potatoes, like eggs, smoked salmon or in this case, a rich combination of seasonal mushrooms and apples. This was one of over a dozen stellar offerings at BAM's Latke Festival. Norma's at Midtown West's Le Parker Meridien served…
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Greenpoint Fish & Lobster's Fish Chowder
Greenpoint Fish & Lobster Co. chef-owner Adam Geringer-Dunn insisted we wouldn't make it through the cold season without his finely honed fish chowder recipe, and by golly he's probably right. Looking for your first foray into using a whole fish (as in the whole fish)? Take it from the master at this Brooklyn-based seafood haven:…
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Crushed New Potatoes With Caper Berries
Head from the Middle East to the Far East with the newest book from famed chef Yotam Ottolenghi. Penned with chef Ramael Scully of London hot spot Nopi, this collection of inventive recipes hits every sweet spot along the flavor trail. This is a side dish that really delivers on flavor, needing little more than some simply…
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Hanukkah-Style Caprese Salad Recipe
Despite all Hanukkah dishes needing to be cooked in oil/fried, we do not fry the mozzarella to allow for a textural interplay between the creaminess of the cheese and the crispy basil and tomato crunch. It's a fun holiday spin on the arguably healthier simple caprese salad.
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Toasted Oatmeal Waffles With A Hint Of Cinnamon Recipe
The cooked oatmeal that goes into this batter starts with quick-cooking rolled oats (don’t use old-fashioned or instant!) that are toasted in a bit of butter until they give off an amazing aroma. Toasting is an extra step, but it’s well worth the effort for the alluring, butterscotchy quality that it brings out in the…
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Fried And True: Chicken-Fried Short Ribs
There are thousands of Southern-food cookbooks, but only one Garden & Gun magazine bent on compiling the best of the best of old and new recipes for its dedicated readership. Whether it's the classics or the updated hits that drive the modern Southern culinary movement, you're in for some seriously delicious hospitality. Chicken-fry anything you like,…
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Boiled Pork Belly With Spicy Garlic Dressing
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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Travel (10)
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Where To Eat And Drink In Tulum, Mexico
A once-sleepy haven for hippies in search of a sandy paradise and unplugged serenity, Tulum has mushroomed into a holiday mecca for the über-trendy eco jet set. But quite unlike the neighboring high-rise resorts of Riviera Maya and Cancún, this is one town that’s refused to give up its Mexican roots, Caribbean charms or an…
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5 Places That Are Reinventing The Pickle Plate
Every Sunday of my childhood, I would meet my octogenarian great-grandparents at a Jewish deli in Dallas called Gilbert’s. After saying hello to their gefilte-fish-breath friends and random relatives who always congregated there, we’d sit down at a booth and nosh on a plate of pickles. Well, they would nosh. I’d try to navigate which…
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Chile Reception: 6 Places To Eat Really Well In Santa Fe, New Mexico
“Green or red?” “Spicy or mild?” “Are you going to eat it on something (like a burger or enchilada) or in something (like a stew)?” This is pretty much the kind of responses you get when you ask locals where to get good chile in Santa Fe. Because in this city, it’s not just a…
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Wake Up And Smell The New Nordic Cuisine At Copenhagen's Skt Petri Hotel
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.For travelers of a certain…
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Where To Eat Southeast Asian Food In Philadelphia
Geographically speaking, the streets of South Philadelphia couldn’t be farther from the South China Sea. But since the 1970s, there’s been a steady influx of Southeast Asians to the city, steadily shaping the culinary scene into something of a beautiful anomaly.The City of Brotherly Love is now home to the second-largest Indonesian population and the…
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Learn How To Catch A King (Salmon) At Steamboat Bay Fishing Club On Noyes Island, Alaska
Since opening in 2013, Steamboat Bay Fishing Club, a sport fishing resort perched on Noyes Island, Alaska, has been quietly challenging and redefining luxury travel. In an age when it’s easy for properties to succumb to the typical trappings of what seasoned travelers are comfortable with and expect, Steamboat Bay does things differently. And successfully…
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9 Places To Eat And Drink Incredibly Well In And Around Bologna, Italy
Parmigiano-Reggiano, prosciutto, balsamic vinegar — these staples of Italian cuisine all hail from the flat Emilia-Romagna region, a place often recognized as the best area for food in a country where the cuisine is fantastic everywhere. In our recent explorations through the region, the food and drink (including Europe’s best Tiki bar!) is superlative. Bologna,…
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Conrad Hotels Is Reinventing Concierge Service
Ever visit a new city and have no idea where to start exploring? Do you head straight for the main attractions or follow local friends’ recommendations? The former are sure to be swamped with tourists and those looking to take advantage of them, while the latter can always present more questions than answers: Why are…
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The W Scottsdale Is A Stylish Home Base For Your Phoenix-Area Taco Tour
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 has been widely reported,…
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No Tokyo Trip Is Complete Without A Stop In Kitchenware Town
Most Tokyo guidebooks will tell you to head straight for Tsukiji fish market. But the first stop for any food-obsessed traveler really should be Kappabashi — or Kitchenware Town, as English speakers tend to call it — in the city's Asakusa neighborhood. This is the restaurant-supply district, where you can find all kinds of hibachi grills,…
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