When it comes to cocktails, Simon Ford is the guy to know. After earning a Wine and Spirits Education Certificate in the UK, he went on to work for Seagrams and now holds the heady title of Global Spirits & Cocktail Brand Expert for Pernod Ricard USA. For real, it's on his business card. In…
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Sometimes more is more, and cocktails that stand out in a crowd have always been popular. With the proliferation of tiki and now culinary-inspired cocktails, much attention seems to be paid to the panache of one’s garnish or finding “insane” flavor combinations. But it’s not all style over substance, as the best of these drinks actually taste…
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With the legalization of marijuana steadily sweeping the nation in a foggy haze, the beer industry is biting its nails with anticipation. Is it just paranoia? The numbers and worried talk at this week's Beer Industry Summit in New Orleans suggest otherwise. Quartz reports, however, that it might be a little early for beer to…
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In its quest to become cool again, domestic beer giant Budweiser has adopted an almost Trumpian offensive strategy, hurling insults at groups it sees as being at odds with its core audience. First, Bud poked fun at craft beer fans with a hotly debated TV commercial during last year's Super Bowl. Now, in the lead-up…
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Next week marks the return of Food Republic’s Craft Beer & Spirits Week, our annual dive into the rapidly evolving world of small-batch booze. With that in mind, here’s a little preview.More than a year has passed since Colorado made it legal to buy and consume marijuana. And signs of the change are nearly everywhere,…
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Welcome to Craft Beer & Spirits Week, when we take a look at some of the passionate producers, bars and people helping make our world a more spirited place. We asked writer and barman Naren Young for his take on the craft-spirits boom, and whether this current obsession has any downside beyond the usual morning-after effects.The…
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Much like a bottle of vino itself, the world of wine is complex, multilayered and constantly evolving. There always seems to be a “hot” new find, a previously undiscovered vintage or variety that has aficionados immediately jostling one another for the privilege of knowing someone who might be able to procure them a case, or even just…
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Earlier this month, we reported that a Los Angeles company, Rattleback Rye, is working on flash-aging its whiskey, turning a 20-year endeavor into a weeklong process. Also gaining notice is the Oak Bottle, which can infuse oak flavors into whiskey or wine in one to two days. It looks like what it's called: an oak bottle in…
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Don't call it a popcorn flick. The motion picture industry is brewing up a new movie described as a "celebration of alcohol."In an interview with the Hollywood Reporter, Danish director Thomas Vinterberg explains the untitled project as a response to "the very medical and chaste way of living that is spreading like a disease.... It's…
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One sip and the flavors are instantly recognizable, yet hard to believe. How could carrot balance with elements like lime and egg white? While the idea of savory cocktails is nothing new, the inventive combinations and processes that bartenders use are becoming increasingly refined, to the benefit of patrons. At the recently opened Kat & Theo in NYC’s Flatiron district,…
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Year five of the San Antonio Cocktail Conference revealed a city at a captivating crossroads. Originally planned as both a charity venture and a showcase of a then-nascent cocktail scene, the festival now finds itself in an on-trend city with more bar and restaurant hype than ever before. The festival did minimal format tweaking this year,…
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Portugal's Douro Valley is a special place. Even Unesco thinks so, having given it world heritage status, joining several other of the world’s great wine regions. Amid the teeming vineyards that sit on preposterously steep inclines leading down into the snaking Douro River, this is the spiritual and historic home of port wine. And dear lord,…
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You've got to hand it to North Korea. One week after shocking the world with claims of its first hydrogen bomb, the rogue nation goes and one-ups itself by boasting of an even more impressive feat: alcohol without the hangover.Impossible, you say? Not when you have a state-run news agency like the Pyongyang Times.According to…
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Good news for anyone who gets annoyed by all the pomp and circumstance involved with getting a decent drink in the 21st century: Modern America's love affair with Prohibition-era speakeasy culture may finally be over.Last week, the Wall Street Journal reported on the "new breed of watering hole" that is steadily gaining favor within the…
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The complexity of an elegant stirred cocktail is one of life’s great pleasures, though it can pack a punch. At San Francisco’s recently opened Bon Marché, bar director Eric Quilty built the drinks menu with a focus on lower-proof spirits like sherries, vermouths and aperitifs to lessen the blow and allow guests to imbibe a little longer, should they…
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We’ve heard time and again that today’s tech-obsessed generation of M-words have the attention span of — whoa, is that the new iPhone? What were we talking about? Oh, right. Because we don’t want to wait, or say we don’t have time to wait, a couple of whiskey fanatics in Los Angeles have launched the…
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Jeffrey Morgenthaler is Food Republic’s new Contributing Cocktail Editor and author of the occasional column, Easy Drinking. Jeffrey is an industry veteran, having worked at many styles of bars for the past two decades. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon and is the author of The Bar Book: Elements of…
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Two signs hanging in the Old Rip Van Winkle Distillery in Frankfort, Kentucky best sum up the attitudes of the traditional players in the bourbon business, an industry that accounts for a staggering $8 billion in sales globally. One is the company motto. “We make fine bourbon — at a profit if we can, at…
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It’s a chilly, cloudy day in November, but cider maker Ryan Burk is prepared, dressed in a red flannel shirt and puffy beige vest that, along with his beard, protects him from the winds of the Hudson Valley. He looks très Johnny Appleseed standing among the trees, still hung with apples, while many lie fallen on…
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Selling pretzels, chips and peanuts in a brewery’s tasting room seems logical, right? Not if you’re in Portland, Maine.Allagash Brewing Co. has recently been denied the right to sell prepackaged snacks to tasters by the city’s zoning board, according to the Portland Press Herald. Portland’s zoning administrator, Ann Machado, wrote a letter to the appeal board…
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Right about this time of year, a slurry of articles appear with suggestions for weather-warming cocktails, such as the Hot Toddy or fall cocktails that highlight orchard fruits and other seasonal delights. They almost always sound fabulous and perfect for this time of year, but as you have most likely already read those articles, I…
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Groundbreaking new guidelines in the United Kingdom strongly encourage Britons to reconsider their drinking habits. One of the more striking observations about the new standards, which recommend that people should cut back significantly on the amount of alcohol they drink, is the fact that the directive asks everyone to equally reduce the amount they drink. That is…
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A little bubbly never hurt anyone, but a few too many of these potent 75's might do some damage. Champagne cocktails — with the original incarnation employing only a sugar cube doused in Angostura at the bottom of the glass to produce a stream of bubbles — date back to before the word “cocktail” even existed. The…
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As the fog of New Year revelry subsided, we asked some of our writers to list their top drinking experiences while traveling abroad in 2015. Here are their picks:Fragrances and the Curtain Club (Berlin, Germany)Centrally located in Berlin, two of the city's best bars are both in the Ritz-Carlton Berlin, both run by bar manager Arnd Heissen.…
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Contributor Chad L. Walsh writes about wine and other beverages frequently for Food Republic and currently serves as beverage manager for the Dutch in New York City.Looking back at the events of the past 12 months can tell us a lot about what to expect in the new year — especially when it comes to the world…
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As the fog of New Year’s revelry subsided, we asked some of our writers to share their top drinking experiences of the past year. Here are their picks:The Normandie Club / The Walker Inn (Los Angeles, California)Despite the whole car thing, Los Angeles is a fantastic drinking town. Dude, Uber is cheap there. And one…
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As the fog of New Year’s revelry subsided, we asked some of our writers to share their top drinking experiences of the past year. Here are their picks:Southern Wines (North Carolina and Virginia)This was the year I discovered some really interesting wines coming from unexpected places. As a Southerner, I’ve grown used to the wine…
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Colin Davis was consulting with Sunrise Orchards when he first met David Dolginow, who was heading up the orchard’s business development. They bypassed pies and apple sauce for one product they favored in particular: hard cider.When the Cornwall, Vermont–based orchard wasn’t on board, the two decided to go it together, putting on tastings of locally…
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While the effects of climate change appear to be wreaking havoc on traditional wine-producing regions around the world, they might actually be improving conditions for grape growing in one particular corner of North America: western Canada's Okanagan Valley.In a CNBC op-ed, Australian-born winemaker Philip Mcgahan writes that "climate change has increased the region's suitability to grow…
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As the fog of New Year's revelry subsided, we asked some of our writers to share their top drinking experiences of the past year. Here are their picks:The Four Horsemen (Brooklyn, New York)I was torn whether to put this one in the Year in Eating or Drinking category because I like doing both of those things…
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Modern American craft beer turned 50 in 2015. That milestone, dated from Anchor Brewing’s rescue in August 1965, would have been enough on its own to make the year memorable. But the annum that just wrapped will likely be remembered for so much more: 2015 was one of the most pivotal years in the history…
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Walk around your local grocery store and you’ll find your fresh fruits and veggies, your canned foods, your dairy needs, your basic entertaining and cleaning supplies. And, naturally, your sushi. Supermarket sushi has become commonplace across both the United States and in countries abroad, with stores even setting aside large sections for sushi bars, complete…
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Kitchen tips and tricks — we've got 'em! What are all the different types of peppercorns? What dishes can you make with pig, chicken and cow feet? How do you cook with whole squid? Want to learn how to buy better shrimp? Don't know what to do with that new indoor smoker? We've got you covered! We…
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They're on the road, traveling the world, scribbling out tour riders that may or may not be delivered and up at the hours when the best late-night eats are at their very best: They're the hungriest bands we've ever spoken to, and they are obsessed with food. Many have worked in the food service industry…
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Tomato soup is all about comfort. Sick days, snow days — what would they be without a big bowl of the red stuff accompanied by a gooey grilled cheese? And just like its melty best bud, tomato soup is the sort of dish you want to whip up in a matter of minutes.ChefSteps wrote in…
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Gelinaz! has been responsible for two of the more memorable and extravagant chef gatherings in the past couple of years. The collective of worldwide cutting-edge chefs famously surprised Wylie Dufresne in 2014 at his now-shuttered wd~50 for a tribute meal that included over 30 chefs from around the globe. Last year, the group was behind an…
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Brooklyn-based indie rockers POP ETC dispense some catchy tunes, indeed, when they're not slurping noodles in between video takes. They've got a new album, Souvenir, hurtling to a digital marketplace near you this Friday (actual physical albums also available for your tactile pleasure) and kick off an East Coast tour today!I caught up with Chris Chu,…
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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…
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Boston-based burger blogger, chef, recipe developer and cookbook author Richard Chudy is one of our culinary heroes. His impressive mastery of all things fried, cheesy and dippable has expanded to his recent book, American Burger Revival: Brazen Recipes to Electrify a Timeless Classic. Cowritten with chef-author Samuel Monsour, winner of Boston Magazine’s “Best Burger” award, American Burger Revival…
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This week, Nashville has become the center of the hockey universe. No, really. Despite the saying nay of naysayers from old-school hockey markets in the Rust Belt and Canada, Nashville is actually hosting this year’s NHL All Star Weekend from January 29-31, and Music City is planning to show those icy curmudgeons exactly what Southern…
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There's no two ways about it: Avocado toast is mean, green and clean. Except maybe for that pesky toast part. We couldn't help but notice a spin on this trendy yet trendy trend announced in the San Francisco Chronicle with the headline "Toastless Avocado Toast." The story highlights the benefits of that smooth green nectar and eschews what…
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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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Sometimes, like salt or acid, a hit of juicy sweetness is just what a great savory recipe needs to attain that coveted "instant classic" status in your culinary repertoire. Check out 7 of our best sweet and savory recipes (plus a stellar dessert) and give your taste buds something to talk about.Ricotta-Stuffed Prosciutto and MelonSweet…
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Christine Haughney covers corruption and criminal behavior as part of the Zero Point Zero Production series Food Crimes. Here, she reports on recent issues surrounding the shrimp industry.Few types of seafood lead a more celebrated and scandalous life than shrimp. It has become the most popular and most consumed type of seafood on menus and…
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We’re sure many of you are planning to watch some football over the next few weekends (what up, Pro Bowl!), hopefully with a solid craft beer in one hand and a tortilla chip covered with something involving cheese and bacon in the other. But let us suggest making a batch of what is probably the most party-perfect…
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We’ve mentioned this before, but the best Super Bowl party host starts thinking about the menu ahead of time. As in, running to the store the morning of the big game for a case of Bud and bags of Funyuns does not count. You’re reading this on Wednesday, which means there still is time to…
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If you were stranded on a desert island with a flat-screen inexplicably airing the Super Bowl and any food in the world, what would it be? Wait, don't answer, we already know. It's mini sun-dried tomato quiche. Ha, messing with you. We know it's wings, and we regard the peak of wing season with the…
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Here are two game day scenarios. 1. You're eating a piece of pizza, burrito or hunk of 6-foot sub with both hands. There's a helmet-to-helmet hit, and your fist-pumping hand rises up involuntarily. Your food falls to the ground, and the five-second rule quickly expires. Also the 10-second rule. Sailor down. We've all seen this…
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It's time, everybody, it's time! The Super Bowl is this Sunday, so print out this list (like, today) bring it to the supermarket (again, today, tomorrow at the latest) and earn yourself MVP of "not making anyone go out in the cold to get more ice/avocados/chips." That's how you miss the best commercials.General produce, but…
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Ever stare at a shelf of honey and genuinely not know which ones to buy? Does a recipe call for buckwheat, wildflower or possibly even raw unfiltered honey, making you look sadly with ignorance at your half-full plastic squeezy bear?Raw, unfiltered honey is an unrefined version of the stuff in the squeezy bear touted for…
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The great thing about a big pot of vegetarian comfort food hand-picked specially for Healthy Living Week is knowing you can basically eat as much of it as you want. Provided you use a light hand with the "creamy" in "creamy celery root soup," of course. But otherwise, have at it. Break out the big…
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It’s time to embrace the cephalopod; it's a new year filled with new experiences and a Brand-New You. A You who wants to cut back on cholesterol and saturated fat by embracing leaner proteins! A You who wants to expand your kitchen repertoire by testing new ingredients! A You who isn’t afraid of slimy stuff!…
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Put down that expensive bag of frozen potatoes — the cheap, fresh ones are just steps away! Seriously, potatoes are really easy to prepare, inexpensive and available year-round, which is why the U.S. Potato Board is potato-launching a fleet of decked-out Spud Nation food trucks across America as part of its new mobile marketing program.…
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Tonight, we bring you a spread of all-around healthy fare that's frequently vegan, vegetarian and gluten-free. It's Middle Eastern comfort food — lots of fresh produce, earthy spices, herbs and olive oil. Slow-cook a delicious savory tagine or whip up a velvety eggplant purée for soft, warm pita and don't forget dessert. Once you've made…
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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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Last week, chef Danny Mena was in Mexico, picking up some chilies and things. This week, he's back in New York City, preparing to use those ingredients to make tacos de canasta, steamed basket-style tacos filled with pressed chicharrones, as well as several other dishes fully utilizing every meaty morsel of one big heritage-breed pig.Mena,…
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Winter Storm Jonas is about to hit the Northeast, and residents from Washington, D.C., to Boston are bundled up from head to toe and heading to their local grocery stores to stock up on provisions. The Atlantic reports that no matter the type of storm, be it a blizzard or a hurricane, there are three things…
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Too much flour and your bread turns out dry, your cookies crumbly and your pie crust a total bust. Too little and you might as well use the stuff to wallpaper your kitchen. How can there be so much variation in a cup of flour? It all depends on how you measure it.Baking is a…
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Meatballs. "Sunday sauce." Burgers. They're all pretty basic comfort foods...or are they? We took a look at how to class up your homemade chicken meatballs and load up your "Sunday sauce" with all sorts of meaty goodness, while reflecting on the $20 New York burger, a sad new city standard. On the home front, we…
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Here's a glimpse into politics that won't leave a bad taste in your mouth — quite the contrary, in fact. NPR reports that Democratic presidential candidate Hillary Clinton has a longtime secret weapon to counter the constant travel and stress of the campaign trail. No, it's not those candy-stacked $15 milkshakes that have taken over the Internet;…
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Food waste is a hot topic nowadays, appearing on dozens of Food Trends for 2016 listicles. Hell, last night's episode of Darren Star's biggest post-Sex In The City hit, Younger, even featured a book imprint launch party at a Greenpoint waterfront club where guests were served bruschetta with "rescue tomatoes and day-of-expiration burrata." (!!) Dan…
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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…
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The United Nations has officially deemed 2016 the international year of the lentil. In celebration, we rounded up our favorite ways to cook up the grain for whatever season it may be. From salads to soups, the hearty lentil is sure to fill you up all year long. We're here to supply you with recipes.
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You're working on your eco-friendliness, recycling like a Portlandian, using natural dish soap and freezing leftovers to eat later! That's what those expensive zip-top freezer bags are for, right? Yes, but those bags can't be recycled. You may be under the impression that glass doesn't go in the freezer, because its contents, once frozen, will expand and crack…
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Ground poultry gets a bad rap. Lean meats like turkey and chicken lack fat (fat = juicy and flavorful meat), and once processed through a meat grinder, the texture becomes mushy...bordering on pasty. Ground poultry is also notorious for drying out while cooking, turning your lean meatballs into pale, golf ball–sized rocks. If you’re looking to…
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Fish sauce, the savory brown liquid that’s ubiquitous in Southeast Asian cuisines, is often described with words like “funky,” “fishy” and “umami.” What happens when you add it to some melting sugar? You get something called fish sauce caramel — naam plaa waan in Thai or nuoc mau in Vietnamese — and it can be…
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As the East Coast enters full-on snowglobe mode this weekend, you may feel the urge to stick out your tongue and taste the glistening flakes. Heck, you may even want to gather up generous mitten-fulls of the stuff and make old-fashioned snow cream.A new study suggests that you strongly reconsider that notion — especially if you…
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On Monday, the latest creation from Philadelphia's Federal Donuts makes its public debut. It's called Good Coffee. Stick the word "damn" at the front of that, and you might catch the reference. It's a Twin Peaks thing. The caffeine-themed round is the last in a series of four sugary tributes to acclaimed film and television…
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Gone are the days when you could walk into an NYC neighborhood bistro, order a burger and a beer on tap, drop a $20 bill on the table and perhaps even expect some change. At the same time as fast-food chains are competing with one another to lower the prices of their menu items, the price…
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We'll make quick work of this one (while trying not to sound like mom): you can't just eat mushrooms out of the box. They're dirty. Only this time, they're literally dirty, like with actual dirt, and can't just be "washed." Here's how you clean them.First, trim or remove the stems. When that's done, don't just…
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Silencing cellphones and not chatting during movies is common courtesy, but it’s not enough for one British man, according to South West News Service. In a SWNS video, Mike Shotton condemns beautiful buttery popcorn, calling it the “nosiest snack known to man.” Really? What about kettle chips? Rice crackers? Raw carrot sticks?Shotton’s personal vendetta against…
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Ground meat is a staple of every omnivore's kitchen. Whether it's mammal or bird, we've all whipped up burger patties, meat sauce for pasta, meatballs, meatloaf — you name the ground meat, there's a crowd-friendly application for it. What about shrimp? It breaks down surprisingly well, and unlike meat, you can grind shrimp yourself easily at home,…
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Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer 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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Ed Hardy is the proud owner of a popular chef-driven food truck in the Washington, D.C., area. By that, we mean that Hardy is a chef and he literally drives the truck. Check out his website: Mobile Gourmet Kitchen. And follow him on Twitter: @chefEdHardy.So. Despite all of my warnings and my cautionary tales of…
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The FDA just gave another thumbs up to a type of genetically modified food: potatoes. Unlike GMO salmon, which took 20 years to be approved, the potatoes seemed like an easy decision. The Associated Press reports that the potato isn’t all that different from your regular, non-modified potato “and it doesn’t raise any issues that would…
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If we've learned anything about scaled-down food trends (among our favorite kinds of food trends), meat pies are big right now. Fish, chicken, sausage and veggie too — as long as they're savory they make a great dinner. We've got Mexican-inspired pies, Italian behemoths, dainty French tarts and cheese-laden portable pies for your dining pleasure tonight. Did…
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Seriously, how long has peas' reputation as "that thing on your plate you need to finish for any hope of dessert" been over? A really long time. Now they're just those sweet little legumes that are well-into their season and hankering for you to braise them with ham and top them with eggs. Or toss…
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Ramen burger? Cookizza? Today’s food mash-ups seem outrageous, but ours is also a food culture that thinks pickle juice on a sandwich deserves a stand-up routine and fries in a burrito merits a blogosphere debate. No, a long view of history shows we’re some of the pickiest eaters. Foie gras and Nutella? Comanche Indians ate their buffalo liver raw, squirted…
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We've been ready to kick off football season for months! Beyond the never-ending entertainment and chance to lose all our money in fantasy pools, the season stars some of our favorite food of the year. Polish up your Frydaddy game, smash up some avocados and pick up some slider buns, cause it's officially that time.…
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Foods that you can find in the U.S.? Coconut bacon, French onion pho and mung bean pork belly pancakes. In fact, we ran stories on all three delicacies this week, providing videos and recipes and even predicting that one of them might hit it big in 2016. Foods that you might not be able to find in…
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We all know someone who says, hashtags or otherwise presents "food porn" but doesn't even mean it a little. (See also: nailed it). Then there's Alex Kwan, an animator for Titmouse Inc., home of Cartoon Network Adult Swim stars Metalocalypse and Venture Brothers. Watch her interpretation of this frequently disingenuous term, inspired by a recent food- and…
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There's nothing more satisfying than waking up to a fresh bagel (and a fresh-bagel smell) on a weekend morning! What could possibly be better, you ask? Making these fluffy, chewy bagels yourself, of course! Our friends at ChefSteps wrote in this week with a recipe that's equally as rewarding to undertake as it is to…
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Listen up, Drake fans: Now you know where the Canadian hip-hop star's favorite scallops came from.In an interview with Canadian Business, Toronto chef Susur Lee discusses his recent business dealings with the popular rapper. Lee and his sons, Levi and Kai, have partnered up with their hometown music hero on a Toronto restaurant called Fring's.…
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Here's a fun and easy quinoa fact: if your quinoa doesn't taste good, there's basically no way to eat it that won't make you sorry you didn't spring for pasta. The natural coating on the super-nutrition seed gives off a bitter flavor that has made scores of potential quinoa-lovers into quinoa-shunners. But don't hang up…
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A little bit of rosemary goes a long way. It's a powerful, astringent herb that, when used correctly, takes a dish to the next level. It goes toe-to-toe with the flavor punch of a roasted leg of lamb, and as if to show off its subtler side, turns otherwise bland roasted potatoes into a hearty…
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One secret to lightening up a pasta dish is replacing half the pasta with vegetables. Don't worry, the pasta won't be insulted, nor the vegetables. That's not how eating a healthy dinner works. Load up your dish with spinach, avocados, artichokes and other hearty vegetables for a satisfying feast that doesn't miss the meatballs.Paccheri Pasta…
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One can still eat with a seasonal bent even in the coldest of cold months. Eating locally grown food, however, depending on where you live, can be a little more tricky. To dive deep into winter provisions, we talked to chef Annie Wayte of the White Hart Inn in Connecticut. While the temperature outside her New York…
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The hottest cleanse has nothing to do with starvation, parasites, enemas, bank-busting bottled juices or any of the other pleasant things we do to rid our bodies of toxins that probably aren't actually there. If you're going to recreationally purge/reset/undo whatever it is you've done to your system, apply some common sense and a smidge of fun…
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Keeping track of calories can be cumbersome, tedious and overall, the worst. But we now live in a time when technology is our best friend and can help with the most mundane tasks. A new app called DietSensor, which was unveiled at the recent Consumer Electronics Show in Las Vegas, can track your caloric intake with…
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Leafy greens. You know you should eat them, especially on Monday when we celebrate the awesomeness of vegetables. What you might not know is how to make them so delicious you'll keep "sneaking" them onto the dinner table Tuesday through Sunday, too. Swiss chard parm is the new eggplant parm, in case you hadn't heard.…
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No matter how devout a vegan you are, if you'd ever eaten bacon before you gave up animal products, you may never get its delicious memory out of your head. While there are a handful of processed textured vegetable protein products that mimic bacon, it's not exactly the kind of stuff you'd stir into vegan maple doughnut…
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Sesame Street's 46th season kicks off Saturday morning and moves to HBO for the occasion. The characters will adapt to their new surroundings as well, with Oscar the Grouch living in an updated can and occasionally showing up in recycling and compost bins, Abby starting a new community garden (presumably to grow seasonal vegetables), and Cookie…
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They may not be summer tomatoes, but get your fill of winter squash while the getting's good! Healthy and full of fiber, consider squash as the star of tonight's meal, especially if you've been eating on the heavy side for the past few days. These squash recipes are packed with flavor (and in same cases,…
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The cultural shift toward a more wholesome food system in America has prompted changes to the way we talk about what we eat as well. This new terminology often follows a similar pattern, combining two nouns with a preposition to express some all-encompassing progression or idea. Consider: farm-to-table, crop-to-cup, nose-to-tail.The latest addition to the lexicon…
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Gone are the days when local pizza joints could guarantee pie deliveries in “30 minutes or less,” promising an entirely free order should they be unable to come through in time. The food-delivery market has never been hotter, however, with more services than ever providing office workers and couch potatoes alike an unprecedented number of restaurant…
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Unfortunately for bakers in Europe looking to cash in on the fad, activated charcoal counts as food coloring — in this case, E153 Carbon Black — the addition of which is banned in baked goods under EU law. The European Food Safety Authority doesn't buy charcoal's alleged bloating-reducing properties, and the Italian Ministry of Health is cracking…
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If triangular or square slices of pizza are too much of a bore for you, two mathematicians from the U.K. have figured out a way to divide a pizza both equally and, well, interestingly, to say the least. New Scientist reports that Joel Haddley and Stephen Worsley, professors at the University of Liverpool, have used…
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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 looks at notable…
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Last year certainly saw its fair share of "food trends," from the legitimate to the laughable to the kale. Kaaaaale. Nothing over the course of the year made a bigger — or more lasting — impression, however, than the ongoing debate over no-tipping policies in restaurants. Evolving slowly as a small-scale idea instituted at independent restaurants to…
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I loved attending university in Nashville. Every day, I woke up to a beautiful city, a beautiful campus, beautiful weather and beautiful girls aplenty. (Those sundresses!) But one poignant memory I carry from my college days is the most beautiful of all: a chicken breast marinated in buttermilk, breaded and sauced with a heavily spiced, cayenne…
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Happy New Year and welcome back to Food Republic! We did a lot of reflecting on 2015 and even set some resolutions. If those don't hold up, making some Italian sausage, cotechino, will certainly make you feel lucky. The overwhelming amount of food-trend predictions once again stared us in the face, so we read them and rated…
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As long as it's winter, it will be hearty baked casserole season. And as long as it's Meatless Monday, we'll have a never-ending supply of hearty vegetarian recipes to ensure your experience is as delicious as it is smart. Today, break out the baking dish and fill it with veggies, pasta, cheese, lentils, leafy greens,…
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We've compiled all our skewer and kebab recipes so you know what to throw on the grill or in the oven for your next cocktail party. It's proven that anything looking fancy on a stick served on a tray is impossible to turn down. Most of these involve winning combinations of protein and produce that…
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Everyone loves a hot, crispy piece of fried chicken. It’s the perfect comfort food, and goes great with just about any side (and beer). Making it, however, can be a stressful guessing game. Thankfully, our friends at ChefSteps wrote in this week with a fried chicken recipe that’s almost impossible to mess up.So just what…
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For many, radicchio has been limited to the occasional sighting in the container of mixed greens you buy at the grocery store. Aside from adding a pretty red streak, it gets lost in the melody. It's time to let your radicchio shine and give this leaf a new lease by showcasing it on your plate. Winter is when it's best, and…
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If you had any lingering doubts that we are now living in the Golden Age of the Doughnut, well, this should settle that. All week, we've been seeing the reports about this absurd fried round offered at Brooklyn, New York’s Manila Social Club, which is decorated with champagne frosting and, as if the bubbly infusion…
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Break out the muffin tin, it's weekend baking time. We've got something for the coffee fiend, vegan, berry fan and hey, if you're craving a grilled cheese with ham and not a muffin we've got something for you too. No muffin tins? Non-stick spray. And check the oven for stuff before you preheat it, because…
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In case you're not in the mood to whip up another four-course holiday feast (yet...Christmas is around the corner), let's make tonight a one-pot meal with these hearty soup recipes. Pump up the protein with smoked beef, sausage, bacon, meatballs and lentils and put some meat on your bones for the long winter ahead. Make a…
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January: "Eat this new healthy thing now" month! Some years it's more bacon or bananas, and some years bacon and bananas will kill you. Whether you're watching calories, looking for the next cleanse or trying to reduce your intake of processed and refined ingredients, here are a few trends from around the dietsphere that will…
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Winter is here, and the search for warm salvation seems never-ending. The French have found one solution in a baking dish full of slow-cooked meats and beans called cassoulet. In New York's Hudson Valley, farmers have found a way to include American-grown beans in the warming French dish.Hank’s X-tra Special Baking Bean, an heirloom legume that…
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If you happened to catch the Michael Pollan documentary In Defense of Food on PBS over the holidays, you probably already know to be wary of the middle aisles at your neighborhood supermarket. That's where the packaged and processed foods are — a place that health-conscious critics like Pollan describe as ground zero for your…
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The winter months can be tough for many reasons, one of which is the lack of diversity found in the produce section at the grocery store — can you say "root vegetables galore"? Man cannot, and should not, exist on parsnips alone, especially when just a few aisles over, frozen foods picked at the peak…
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Here's a meal you won't want in July: rich, melty (or hearty meaty) fondue. Whether you prefer dipping crisp baguette chunks in molten sharp wine-spiked cheese or deciding exactly how cooked you want your lamb, this traditional Swiss preparation won't let you down. Check out our time-tested recipes, plus tips for rounding out this most…
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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…
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A few years ago, when we'd just launched Food Republic, I read a post on another food website that declared that the biggest trend to look out for in the year ahead would be the New Nordic — followed by a declaration that you'd see many restaurants appear in New York peddling smoked fish and…
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If today's one of those healthy lunch days you pride yourself on so much, you may want to rethink sushi as an option. Not that sushi isn't better than fast food, Chinese buffet or a microwaved Lean Cuisine (it's definitely better), but the way Americans tend to eat it almost defeats the purpose.According to a report…
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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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Welcome to 2016! Let's take a good look at the stuff in your kitchen, edible and non-edible alike. You went out, found it and paid good money for it. And now, like anything past its prime, it's expired, obsolete or a single-use item that's never used, and it needs to go off into that dark night of…
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While we ate many excellent things here in the States last year — check out our favorites from the South, Northeast, West Coast and Midwest and Southwest — we'd be remiss to not mention some of the amazing places where our writers dined internationally in 2015. Here are their picks:Chote Chitr (Bangkok, Thailand)My most memorable…
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In today’s edition of slightly NSFW news brought to you by The Guardian, some adventurous people in the “furry” community sent some very lewd tweets to Tony the Tiger. You know, the mascot for Kellogg’s Frosted Flakes, the animated tiger who will play basketball with your child and reminds you that his cereal is more than…
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Republican presidential candidate Donald Trump gained even more attention than usual last month when he called for a ban on Muslims entering the U.S. Now he's at it again. The New York Times reports that he just told Fox Business News that major European cities have become overrun by terrorists, going so far as to…
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Savvy pizza eaters may know that cardboard-box lids can be transformed into plates for easy dining and cleanup if an X-Acto knife is around. A New York company takes the convenience of ordering pizza a step further with the GreenBox.The box, which has been featured on the ABC show Shark Tank, comes perforated so you can…
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Talk about being ahead of the curve. Danielle Chang brought the first Asian-style night market to Brooklyn back in 2010, long before regional Thai and Vietnamese became buzzy cuisines in major American cities, and a full half-decade before Anthony Bourdain announced plans for what will become New York's largest food hall in the style of the night hawker markets…
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For a brief but heady time, the historic Beatrice Inn reigned as the most exclusive nightspot in New York City, cultivating a dubious reputation for its celebrity-heavy clientele and its neighbor-baiting wee-hour revelry. Needless to say, it was not known for its food. That perception is now changing, thanks to a new ownership group that notably includes…
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My final dinner at this past weekend's Charleston Wine & Food Festival was at the legendary Jim 'n Nick's Bar-B-Q, where pitmasters from the competition barbecue crew Fatback Collective served up a mountain of ribs and pork. We were all a few spiked Cherry Cokes and Naked Pigs deep when Reggie Turner, Rodney Scott, Dalvin Duncan, Woodrow…
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In the day and age of well-known fashion labels teaming up with awesome chefs, a bag has emerged to serve the lady cook in your life. Fine accessory maker Dooney & Bourke has a new series of purses inspired by women artisans who work with their hands, including chef Roxanne Spruance of New York City's contemporary French-American restaurant Kingsley. D&B's Roxy…
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The New York Rangers haven't exactly been playing their best hockey as of late, and star goalie Henrik Lundqvist — normally one of the game's best netminders — is in the midst of what could be described as somewhat of a season-long slump. But don't think for a second that any uncharacteristically bad play could ever…
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South by Southwest Interactive just announced that Convergence Tracks added new sessions to SouthBites (March 12-14) and SXstyle’s (March 11-13) 2016 lineups. Food Republic’s own Richard Martin will be speaking at SouthBites’ “Modern-Day Young Chefs: Paying Your Dues Upfront” panel along with Erik Bruner-Yang (D.C.'s Maketto and Toki Underground), Alexis Chong (Austin's Foreign & Domestic)…
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The idea of going to cooking school in Paris is dreamy, filled with images of whisking up soufflés and carving ducks à l’orange. It really is a dream to be taught by passionate chefs with thick French accents. But it was just a matter of time until the dream became very real and I realized that cleaning…
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An upscale burger chain in England is pulling the plug on a recent advertising campaign after people complained that the ads were offensive to vegetarians. According to the Daily Mirror, the ads for Gourmet Burger Kitchen, which recently appeared in the London underground rail system, included taglines like "Vegetarians, resistance is futile" and "You'll always…
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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: Washington, D.C., pastry…
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French and American baked goods may dominate pastry cases in Los Angeles cafés and coffee bars, but the rest of the world has its own traditions that demand some serious attention as well. As you will see, we’ve discovered a baker’s dozen of the best bakeries, representing cuisines from Asia, Central and South America, Mexico…
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It took six years for New York chef Tyler Kord to get a message across to footwear company Vans: Make a pair of shoes designed specifically for chefs. And, in 2014, the company finally agreed, creating the No. 7 Vans Classic Slip-On, shoes that are enhanced with more cushioning and arch support for long shifts on one’s feet,…
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Just because technology is simple doesn't mean you can't keep reinventing it over and over. The toaster is a simple, humble device: heated coils in a metal casing provide direct heat to sliced bread (which is now frequently elevated by chefs to unforeseen heights). While the enclosure has evolved to be quite design-forward (witness elongated models that accommodate…
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In December, the U.S. Food and Drug Administration approved the first genetically engineered salmon for American consumers, providing restaurant chefs with yet another complicated menu decision. Serving science-altered fish puts many customers in a moral gray area, but not serving an available, abundant, cost-effective fish has existential ramifications for restaurateurs with tight bottom lines.Las Vegas…
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Tributes are rushing in today for the great David Bowie, who has passed away from cancer at age 69. A rock and roll pioneer whose career spanned more than four decades, Bowie belted out some of the greatest tunes in modern popular music, including "Space Oddity," "Heroes," "Fame," and "Under Pressure," among many others. He…
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If you're one of the rare people who takes no pleasure in the dulcet tones of a cocktail shaker filled with ice and booze, there is a robot for you! Ignore the fact that its name sounds like a pill that'll put you to sleep for two days. The Somabar Robotic Bartender, available for preorder for…
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Wearing your food, whether or not you intended to, is nothing new. Delivery chain Pizza Hut is trying to get you to wear what they’re calling “Hut Swag,” according to Ad Week. We all know pizza is a godsend and we’ll celebrate it every chance we get, but donning something in praise of Pizza Hut?…
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If your resolution was to cut out the sweets and keep a trimmer figure, look no further than the U.S. Postal Service's newest collection of stamps.A book of 20 stamps includes five designs, all illustrated by New York City artist Nancy Stahl: root beer float, egg cream, double-scoop ice cream cone, hot fudge sundae and…
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Starting today, the beloved Telepan in New York City will be celebrating its 10th anniversary with a “Ten Years Ten Dishes” tasting menu.Chef Bill Telepan tells Food Republic that he’s looked through recipe archives and drummed up a menu of dishes “that have been requested time and time again and that I have enjoyed cooking…
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“Sorry, you’re just not good-looking enough to sit up front” is not something you expect hear from a maître d' as you're led to a table deep in the recesses of some fashionable restaurant. But that's the implication, according to the British documentary Tricks of the Restaurant Trade. According to the Evening Standard, one finding…
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One of the most intriguing chefs I met last year was Aaron Silverman of Rose's Luxury, the Washington, D.C., restaurant that's topped a lot of people's top 10 lists since it opened in 2014. (It was also the place that Michele Obama chose to celebrate President Barack Obama's 54th birthday.) Silverman and I spoke at length…
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For a tabloid TV news show, Inside Edition has an uncanny knack for digging up compelling food-safety stories. Remember, this is the same outfit that once devoted a whole two-part series to video footage of rats running amok in various New York City restaurants — sort of like a real-life Ratatouille, only without the culinary…
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"Two-thirds of Americans don’t have passports! And that’s including the people who came to America with a passport," says Phil Rosenthal, the host of the food-obsessed travel show I'll Have What Phil's Having. "Imagine the people who were born in this country who never ventured outside their own experiences. That’s what I’m trying to do…
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Leave it to West Coast guide to the good life Sunset Magazine to throw together a breakfast burrito that sounds so delicious, we’ll be ditching pancakes for a while. The field of concoctions flying under the flag “breakfast burrito” is a crowded one. But Liz and Tim’s version of what might arguably be California’s favorite breakfast is a superb…
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When the temperature starts to drop, reach for award-winning British food writer and cookbook author Diana Henry's new guide to cold weather comfort food. From rib-sticking braises to the best fall fruit desserts, Roast Figs Sugar Snow is the key to staying warm this fall and winter. This savory French buckwheat galette won't let you…
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The bialy, in all of its onion-y glory, might be the most underrated treat from a bakery out there. Not quite a bagel and not exactly a roll, the bialy is the perfect foil for a Southern-inspired breakfast sandwich that we think could be part of your regular morning routine.
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Chef Edward Lee is master of umami, adding Korean pantry staple gochujang sauce to a hearty beef chili simmered in smoky chipotle peppers and beer, which blankets a base of tortilla chips. The author of Smoke & Pickles then tops it all off with a sharp cheddar cheese, serrano pepper, and a gochujang-spiked sour cream…
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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 Sweden for the best oatmeal cookies you've had since Grandma's.…
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It may be a new year, but the hangovers are the same. Luckily, I have something for that! After self-resuscitating with noodles/fried food/bagel, a nutrient-packed juice is the knockout punch for even the worst of booze-related ailments.Alcohol irritates the lining of the stomach, blocking the body’s absorption of minerals and vitamins, including potassium, B1, B12 and…
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Chef Wes Rowe is the acclaimed burger cowboy behind the popular San Francisco Wes Burger pop-up and a master of fries, rings and especially tots. Gearing up for a tailgate? These shawarma-topped tater tots should do the trick. I’m definitely a tot guy. I like them better than fries because they’re delicious and more versatile to cook with — there is…
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We're currently obsessed with the Austin Breakfast Tacos cookbook, having enjoyed more than one on a Food Republic field trip down South. All the famous egg tacos are in there, but this one is a particular favorite of ours: Torchy's.Owner Mike Rypka says of their famous breakfast tacos:"The tortilla is a powerful thing. Potatoes, eggs and…
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We’re running Italian-American recipes all week on Food Republic! Legendary Italian-American institution Carmine's brings us a recipe for its celebrated fried Scarpariello chicken wings that are a favorite among guests. With a spicy lemon and white-wine butter sauce, you’ll have your Italian chicken and Buffalo wing craving satisfied while also getting your fingers messy!
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Bread bowls aren't just for clam chowder, they're too happy-looking to just be for clam chowder, or any chowder for that matter. In formulating a series of dips for the Food Republic Test Kitchen, I decided to transform a beloved appetizer, stuffed mushrooms. Taking the mushrooms off the heat as soon as they release their…
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Don't call it a quiche, this Salmon and Spinach Pie recipe is so much more. First off, it doesn't involve eggs. Second, 2 pounds of spinach are packed into this pie and while cream and cheese may be used with a free hand, the benefits of all that healthy fish is nothing to scoff at.Serve…
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Chef Bobby Flay loaned us a hearty winter recipe that has never left the menu of his NYC restaurant Bar Americain in its entire 10-year run. Thanks for the classic, Bobby! This spin on traditional chicken pot pie, a cold weather comfort food staple, is a fun alternative to the tried-and-true, with some smoky flavor from chicken…
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Chef, food writer and culinary instructor Kian Lam Kho can and will teach you how to make delicious, authentic Chinese food that will have you tossing out your takeout menus. If you can’t make it to one of his cooking classes, pick up a copy of his new book, Phoenix Claws and Jade Trees. Kho’s…
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This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her friend, photographer Evan Sung. Sussman's most recent cookbook, co-authored with Lee Brian Schrager, is Fried and True: More Than…
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You don't need to get fancy with snacking, but bonus points if you do! Instead of putting out yet another bag of potato chips, impress your fellow party people with homemade zucchini chips fried to golden-brown perfection and topped with that addictive dairy mistress that is gorgonzola cheese. She makes us blue, and that ain't…
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Alternative baking is the new baking! Whether you're eschewing grains, dairy or sugar (or in the case of this book, all three), Clean Cakes has a sweet or savory baked confection for you. Enlist the help of British pastry chef Henrietta Inman and an expanded pantry to reap the benefits of extra-friendly goodies everyone can enjoy. These…
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This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her friend, photographer Evan Sung. Sussman's most recent cookbook, co-authored with Lee Brian Schrager, is Fried and True: More Than…
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The dishes of France have influenced Vietnamese cuisine in a delicious way. Enter: Vietnamese-Australian chef and TV host Luke Nguyen, whose latest book explores the relationship between these two food cultures and documents the best of the best. Considering those parameters, rice-, bread crumb–, chili- and cilantro-stuffed whole sardines sound just about right.Different variations on stuffed sardines can…
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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 Italy for a lightly caffeinated, heavily delicious confection that comes together…
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Much like a deep fryer, once you own a juicer there’s an uncontrollable impulse to ask “Will this juice?” (Potatoes: yes; bananas: no.) For me, tomatoes were always an outlier. I knew they could be juiced, likely with great success because of the high water content, but what would the final product be? Shelf-stable jarred…
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The secret to my chewy, airy, hearty focaccia lies in the addition of whole-wheat flour in the dough. Whole wheat contains wheat germ and bran, lending a deeper, more complex flavor and structure to the dough, and when paired with softer all-purpose flour, the baked texture of this Italian classic is the perfect combination of…
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There has never been a better time to be (or eat) a piece of toasted bread. The crisp, chewy texture, world of nooks and crannies and endless varieties and level of “doneness” make for a superb blank slate popping up on menus from the humble to the ultra-posh! Enter: Posh Toast, a collection of delightful spins…
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Serve these Basque-style eggs with nice fresh slices of whole-wheat or multigrain bread.If you don’t have a flameproof serving dish, use a skillet fit for serving at the table. If you cannot get Spanish Serrano ham, use an Italian cured ham, and trim the fat before cutting it. Peppers, onions, and tomatoes — plenty of antioxidants here!Read…
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Your cookbook inventory is not complete without a volume or two from best-selling cookbook author and food writer Nancy Harmon Jenkins. The only thing better? A collection of pasta recipes cowritten with her daughter, Sara Jenkins, chef at NYC's East Village trattoria Porsena. Pick up your pasta pot and ready the extra-virgin olive oil: You know exactly…
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Your cookbook inventory is not complete without a volume or two from best-selling cookbook author and food writer Nancy Harmon Jenkins. The only thing better? A collection of pasta recipes cowritten with her daughter, Sara Jenkins, chef at NYC’s East Village trattoria Porsena. Pick up your pasta pot and ready the extra-virgin olive oil: You know exactly…
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We're loving award-winning cookbook author Jenny McCoy's new dessert cookbook, Desserts For Every Season, which highlights the sweeter sides of seasonal fruit. When a famed pastry chef develops recipes for some of the nation's top restaurants, we're going to need her cookbook. First up, simple Asian pear fritters you can dress up however you like…
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Chicago's Two Sparrows has a famous weekend brunch dish: their Market Quiche. Why? Well, there's no real point in having a signature quiche. Sometimes the summer squash isn't looking too good. Sometimes asparagus isn't in season...but right now it is! So the Market Quiche is crumbled feta cheese and grilled asparagus. Got grilled leftovers? There's never…
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The dishes of France have influenced Vietnamese cuisine in a delicious way. Enter: Vietnamese-Australian chef and TV host Luke Nguyen, whose latest book explores the relationship between these two food cultures and documents the best of the best. Considering those parameters, a nice little steak with Asian shallot butter sounds just right.Asian shallots are small reddish-purple…
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Order of operations is key, so follow your stir-fry recipe for best results. A great marinade will also set your dish apart from the typical protein/vegetable/starch formula. The citrus marinade in this recipe helps tenderize the meat and adds tons of flavor.Bean thread noodles, also called cellophane or glass noodles, are made from mung bean starch.…
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Los Angeles fine-dining haven Gjelina should be high up on your must-visit list. Boy, that L.A. list is getting long. Helmed by chef Travis Lett and chock-full of the best of California’s local produce and protein bounty, Gjelina — the “G” is silent — is one of the city’s hottest tables. Pick up a copy of…
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Food writer and recipe developer Dawn Yanagihara figured out something awesome: Those brightly colored vegetables you’re supposed to be eating regularly make beautiful, vibrant-hued dips and spreads. Better still: Those dips and spreads are perfect for blending up the nuts, seeds and other superfoods you’re supposed to be eating regularly, too. The combination of silky…
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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. What’s really nice here is the way the two cheeses play off…
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Follow pastry chef and cookbook author Tish Boyle through the seasons as she shares what’s in her larder during every month of the year. Right now is when the best lemons of the season hit the market. Can you see where we’re going with this? Lemon and blueberry has always been one of my favorite flavor combinations.…
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This is basic country food at its finest. Lisa Smith, the executive chef for Central Market supermarkets in Texas, was visiting us at the farm, and one morning we brought her to Max London’s in Saratoga Springs for breakfast. Their croissants blew her away and she called them the best she ever had (and Lisa…
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I understand the appeal of something like eggs benedict. It's composed of delicious, individually portioned and aesthetically pleasing eggs on English muffins with cheese and sauce and ham. What could go wrong? But transforming prosciutto or any other sliced pig you have handy into your own personal egg-holders is far more special than yolk getting into…
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Punch, as we know it, has five primary elements — alcohol, citrus, sugar, water and tea/spice — and since the 1600s, this delightful balance of flavors has been difficult to surpass. Similarly the daiquiri, with its trilogy of rum, lime and sugar, can be one of the most satiating and enticing drinks imaginable, when crafted…
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Fabio Vivani of Top Chef and Top Chef All-Stars releases his cookbook this week! We nabbed a couple of recipes from this awesome new addition to our food library, including this super-simple, rustic roasted leek dish. We'll tuck ourselves in with prosciutto any day of the week, Chef. My mom used to call these leeks “tucked…
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It’s winter, which means it’s time to hibernate with a good braise, binge on Netflix and buy citrus. You might take for granted year-round lemons, but peak season Ruby Red grapefuits and blood oranges are true delicacies. In their prime, these normally tart, acidic fruits take on deep, mellow sweetness and rich colors.Super-fresh and unpasteurized,…
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We went to new Upper West Side brunch haven and general hot spot Sugar and Plumm for Michelin-starred Chef Steven Ferdinand's eggs benedict. There's just no improving a classic like that, unless the Michelin guide deems you capable.Follow our easy guide to poaching eggs and clean the last of the lime pulp out of your blender (we're…
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Food writer and recipe developer Dawn Yanagihara figured out something awesome: Those brightly colored vegetables you’re supposed to be eating regularly make beautiful, vibrant-hued dips and spreads. Better still: Those dips and spreads are perfect for blending up the nuts, seeds and other superfoods you’re supposed to be eating regularly, too. The combination of whole-milk…
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The dishes of France have influenced Vietnamese cuisine in a delicious way. Enter: Vietnamese-Australian chef and TV host Luke Nguyen, whose latest book explores the relationship between these two food cultures and documents the best of the best. Considering those parameters, French onion pho sounds just exactly right. Here I have taken two of the best-loved classic…
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London-based writer and cookbook author Hattie Ellis' new book, Honey, sweeps the globe to find the best recipes starring sweet, natural honey. From sweet to savory, appetizer to dessert, if you're a fan of this versatile sweetener, she has a recipe for you. Enhance these delicious seasonal leeks with two kinds of bee product for a standout…
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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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Los Angeles fine-dining haven Gjelina should be high up on your must-visit list. Boy, that L.A. list is getting long. Helmed by chef Travis Lett and chock-full of the best of California's local produce and protein bounty, Gjelina — the "G" is silent — is one of the city's hottest tables. Pick up a copy of…
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Brazil and Peru are two countries with vibrant, multinational food cultures, and Nikkei cuisine is no exception. A product of the Japanese diaspora, the Nikkei are ethnic Japanese who have lived in Latin America for generations. Their influence on Peruvian and Brazilian cooking resulted in a new kind of Asian food that is distinctly East Asian…
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That's right, they're not just for toast anymore! Jam, marmalade and other fruit and vegetable preserves are a welcome addition in this new collection of recipes from James Beard-nominated Rachel Saunders, author of Blue Chair Jam Cookbook. This is a beautiful way to enjoy spinach and leeks, and it makes a homey and satisfying lunch. The…
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If Dr. Seuss were Italian, I imagine his version of green eggs and ham would resemble this open-faced sandwich — crusty country bread, slathered with peppery pesto and topped with crisp cured ham.Recipe within in a Recipe: Use the leftover pesto to top roasted or grilled fish or chicken, stirred into vegetable soup, or in…
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Today brothers Max and Eli Sussman have popped up on Food Republic to coincide with the release of their third cookbook, Classic Recipes for Modern People. Here is one of their favorite Szechuan classics, mapo tofu, which is much easier to make than you would think. Mapo tofu is Max’s desert-island meal. As in, if you had…
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There has never been a better time to be (or eat) a piece of toasted bread. The crisp, chewy texture, world of nooks and crannies and endless varieties and level of "doneness" make for a superb blank slate popping up on menus from the humble to the ultra-posh! Enter: Posh Toast, a collection of delightful spins…
Read More
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 ice cream before, but you’ve definitely never had Wong’s…
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Dina Cheney's Meatless All Day is an undisputable reminder that Meatless Mondays can, and shall, be awesome. Utilizing protein-rich ingredients in innovative ways — and learning to master umami — all contribute to a supremely satisfying meal. Take this Beet Wellington as an example, which we're going to make so often we might forget it's the vegetarian version…
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The “full English” is an unstoppable hangover cure. Fried eggs, sausage, bacon, mushrooms and tomatoes, and often whatever else you decide to toss into your skillet. As author W. Somerset Maugham said, “To eat well in England you should have breakfast three times a day.” This quiche delivers the best of British cuisine all in…
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We got our hands on the reicpe for breakfast chicken meatballs from The Fourth, a restaurant in NYC's East Village, which is a neighborhood famous for fantastic brunches."The chicken is a nice, lighter alternative to all-pork sausage for breakfast. This is a very popular item at the restaurant, served with a poached egg, tomato ragout and Parmigiano-Reggiano cheese,"…
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Hey, you got your chocolate in my bourbon. No, you got your bourbon in my chocolate! Wait, nobody would have a problem with that. Unlike the classic commercials for "two great tastes in one candy bar," where a klutzy move would result in a chocolate bar falling into a jar of peanut butter, you might…
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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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My personal household budget is roughly divided into three categories: rent, student loans and green juice. Luckily the gods looked favorably upon me last year, and now that I own a juicer, I’m cutting back on at least one of these categories.For the same price as a single serving of cold-pressed greens, I’m making nearly…
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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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Food writer and recipe developer Dawn Yanagihara figured out something awesome: Those brightly colored vegetables you're supposed to be eating regularly make beautiful, vibrant-hued dips and spreads. Better still: Those dips and spreads are perfect for blending up the nuts, seeds and other superfoods you're supposed to be eating regularly, too. The combination of tangy…
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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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Brazil and Peru are two countries with vibrant, multinational food cultures, and Nikkei cuisine is no exception. A product of the Japanese diaspora, the Nikkei are ethnic Japanese who have lived in Latin America for generations. Their influence on Peruvian and Brazilian cooking resulted in a new kind of Asian food that is distinctly East Asian…
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We're feeling the light, flavorful, quinessentially West Coast recipes from the Sunset Essential Western Cookbook. Next up, a recipe to satisfy your sushi craving without all the guesswork involved in...you know, making sushi. Enter, salmon shioyaki, your new go-to Japanese dish.Add shioyaki — Japanese for “salt-grilled”— to your repertoire. The technique creates salmon with an umami-rich…
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Happy National Cassoulet Week! It's actually just one official day, January 9, but have you experienced the weather this week? We're frozen down to the bones, so this glorious dish from southern France couldn't come at a better time. All this week, restaurants around New York City — from Asian-influenced to fully French, Má Pêche and Danji to Benoit…
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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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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. This soup is my personal health elixir. Anytime I feel the least bit under the weather,…
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Gearing up to make Irish food? Look no further than renowned chef and author Clodagh McKenna. Her latest book, Clodagh’s Irish Kitchen, updates classic Irish dishes for the global palate. My grandfather was a fisherman in Cobh, County Cork, and had one of the first wild-salmon fishing licenses in the county, so fresh wild salmon was a…
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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 breakfast pizza, for…
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If you're going to buy a book about pie, make it Teeny Lamothe's Tour Of Pie. The noted baker and expert has been featured on some of our favorite blogs and websites and released her first cookbook this spring. Whether it's a crumble, buckle, brown betty or just a classic, friendly pie you're looking to…
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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. Crisp pecan sandies dusted with flavorful gray sea salt achieve the…
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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. This is an epic culinary mash-up, one that…
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In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.In New Orleans, everyone's…
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Disney isn't the only one making significant culinary upgrades to its cruise ships. (See travel writer Jenny Miller's report on what it's like to dine in a fancy cartoon rat-themed restaurant on the high seas.)The Los Angeles Times reports that SoCal chefs Curtis Stone (Maude) and Ernesto Uchimera (Plan Check) have both recently opened new…
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From vegan breakfast tacos and veggie bacon cheeseburgers to a worker-owned cooperative bakery that sells only vegan donuts, the veg scene is Austin is hardly a plate of heirloom veggies. (But you can get that too.)Austin, Texas, is known as a fit town, with trails crisscrossing the city and more than a healthy dose of…
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Note: Bar Bambino closed in 2012.When is a dumpling more than just a pillow of semolina on a bed of kale? When the dumpling is an Italian take on the Viennese topfelknödel and comes — if you’re curious enough to ask the man with the flashy, checkered tie — with a lesson in Austro-Hungarian influences…
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In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service. It’s easy to rest…
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The forthcoming food-focused 2015 World Expo has propelled Milan and its “new energy” into the spotlight. However, global food cognoscenti can vouch that Milan’s energy is hardly new — and will persist indefinitely after its “moment” has passed.Milan is hidden. One has to know and live the literal and figurative city of giant closed doors…
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New York pastry chef Pichet Ong grew up in Thailand, Hong Kong and Singapore. He has toured the world extensively in search of the best things to eat (many of them on the sweeter side of the flavor spectrum). Often, he finds himself in New Orleans, where he’ll spend days combing the city for the…
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Food carts and wood-fired whatnot get most of the culinary attention in my hometown of Portland, Oregon. But the bangin' Asian food scene deserves a feature of its own, especially with the lunar new year coming up next month. From street snacks to soup bowls to tingly Sichuan specialties, here's a crib sheet for Rose…
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