The more you drink craft beer, the more likely it is that you’ll fall progressively more in love with its many facets — the nuanced quality of product, the exciting freshness, the personal relationship you’ve built within your local beer community. Wait, what do you mean you haven’t built relationships within your local beer community?…
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Armed with only a wine-and-beer license and boasting one of New York City’s better wine lists, a restaurant like Pearl & Ash likely wouldn’t have offered a cocktail program several years ago, but it does today. When distilled spirits aren’t available, inventive low-ABV drinks, driven by an ever-growing selection of vermouths, sherries and bitters, are a natural substitute.Many know sweet…
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Guinness has company. The iconic Irish brewery brought nitrogen-carbonated beer to the masses beginning more than a half-century ago and has become understandably synonymous with the approach in the decades since.Now, though, a number of American-made nitrogen (or nitro) beers are widely available for the first time, thanks largely to recent releases from the biggest…
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“In 2000,” Alice Feiring says, “nobody would let me write about natural wine. They thought I was a nutcase, a radical.” Fifteen years and three books later (her newest is just out), wine lists all over New York City teem with handmade, organic, unsulfured juice. Feiring enjoys New York’s new normal, which she has done as…
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Coffee pods, first sold by Nespresso and then made widely popular by Keurig, are simple, easy to use and quick. We all know this to be true. But we also know that these tiny, difficult-to-recycle plastic pods aren’t the best for the environment. So much so that Hamburg, Germany, banned the pods last month, according…
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After centuries of obscurity, variations of milk punches are now appearing in cocktail bars all over the country, though few drinkers know what they are or how milk even fits into the equation. Dating back to the 1600s, this blend of tea, citrus, sugar, alcohol and water is similar to a conventional bowl of punch, except for…
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Years ago, as an English teacher in Seoul, I was introduced to the local spirit in a rather crude way. Expats would flock to the nightlife district of Itaewon, near the U.S. military base, where they'd order liter bottles of soda with the tops sliced off, half the contents dumped out and replaced with cheap…
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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 wine industry.Suzanne Mustacich’s newly released book Thirsty Dragon: China’s Lust for Bordeaux and the Threat to the World’s Best Wines (Henry Holt) offers a refreshing look at the cross-cultural factors behind the rise…
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It’s true that Valentine’s Day is upon us, and while it’s certainly worth toasting, it is equally important to not let things get, dare I say, sappy. Woodsy, on the other hand, is just fine, as it can impart herbal, sometimes bitter flavors that complement the sweetness of most cocktails. While experimenting with these flavors at…
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With National Grapefruit Month upon us, it's only appropriate that brewers are going absolutely bonkers for grapefruit IPAs right now. And while many homebrewing circles — and even breweries — have experimented with the citrus fruit over the last two decades, credit must be given to Ballast Point Brewing of San Diego, California, for popularizing the…
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Seasonals are the second-best-selling style of craft beer in the United States, according to the Brewers Association trade group, coming in right behind IPAs, that perennial hegemon splintering in all sorts of directions. And among seasonals, none loom as large during the calendar year as winter beers.These winter lagers and ales, usually in wide circulation from…
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Fall may easily conjure thoughts of warm apple pie, but not as often the fruit-derived bounty found in spirits like French cognac and applejack — American apple brandy. Bringing those elements together, as well as notes of spice and smoke, Sel Rrose's Timothy Kiefer creates a riff on the Gold Rush, the modern classic three-ingredient cocktail…
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If you’re complaining about your $5 morning coffee, wait until you hear this.In San Francisco, the city that's home to million-dollar micro apartments and $4 toast, Marin County–based chain Equator Coffee has released a $15 cup of joe, a Finca Sophia blend, according to SFGate. The blend was released to the public in liquid form in shops…
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Denver Broncos quarterback Peyton Manning's repeated endorsements of Budweiser following his team's victory in Super Bowl 50 on Sunday has prompted America's burgeoning craft-beer industry to take action.On Wednesday, the Brewers Association, a national trade group representing hundreds of smaller, independent beer companies across the country, announced that it had sent Manning a "care package" of at least…
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Weighing in at just three ingredients, it’s impressive that the classic daiquiri can be as complex and satiating as it is. For bartenders, while this rum sour is an ideal framework for forging new creations, it also carries an iconic profile that demands the highest-quality modifiers. For bartender Jesse Cason at Brooklyn’s June Wine Bar, however, his current cold-weather daiquiri…
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Between farm-to-table, farm-to-bottle, farm brewing and farmhouse ales, the idea of the serene, pastoral farm as the source of all that is natural and good in food and drink seems to be ever-present these days, splashed as it is all over menus, blogs and grocery shelves.When it comes to beer specifically, the lines of delineation…
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During a bottle share with a couple of Food Republic writers last week, it became evident that not everyone has a palate for beer brewed or "infected" with the wild yeast known as Brettanomyces. A couple of the beers in sharemaster Jon Katz's evening lineup smelled and tasted like, well, farm animal manure, according to…
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Super Bowl 50 brings together not only two of the best teams from the regular NFL season, but two of the best states for craft beer. Let’s go long into each for libations for the big game!
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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 wine industry.A renewed sense of eagerness defined the biggest Bordeaux tasting of the year in New York City last week. Despite a record-breaking winter storm, representatives from nearly 80…
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Right now, Americans are drinking more and better wine than ever before, thanks to a strong domestic winemaker culture and decades of importers competing to bring in the best wines from some of Europe’s lesser-explored regions, like the Loire Valley in France, the Kamptal in Austria, and Sicily in Italy. All of which is great for…
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Greg Engert discovered the wonders of Belgian beer while working at the old Brickskeller bar in Washington, D.C., after burning out in graduate school at Georgetown. The Brickskeller’s beer menu famously contained hundreds of different selections, and the place was a particular hangout for the late, great beer critic Michael Jackson, whom Engert also got…
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Suntory, the Japanese whisky maker that notably sent its product to space, crushed Scottish hearts everywhere by winning the title of world's single best whisky in 2014 and even earned the endorsement of Bill Murray’s character in Lost in Translation, has just released a follow up to its 2014 smash hit, Yamazaki Sherry Cask 2013, according…
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If you’re like me, the first couple of times you heard about beer “on nitro,” your assumption may have been that this beer was brewed by none other than the indomitable Danny Lee Clark. Or perhaps it was physically on him in some form, and that’s what gave his skin that blinding 1993 sheen?[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/01/Screen-Shot-2016-01-27-at-11.50.32-AM.png] Over time,…
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Don’t have time to wait in line for your Bulletproof butter coffee? Grass Fed Coffee is here to solve that problem. The world’s first ready-to-drink butter coffee has raised more than $81,000 on Kickstarter — five times the size of its original $15,000 goal — before the February 1 completion date, which makes us reiterate: People really…
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Make friends with Mézesmanna, a baker and master decorator from Ajka, Hungary, who has turned royal icing into the most delicious new medium since butter. Her design prowess, color palettes and insanely steady hand make for some seriously beautiful cookies. Not that smearing one side of a cookie with chocolate icing and the other side…
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Legos are so much more than the unrivaled worst thing to step on with bare feet ever. They're the basic building block of our childhoods and, for a lucky few, adulthoods. YouTube user Peisan creates functioning marvels out of Legos, like a train set scaled down to Lego figurine size, a Japanese home complete with…
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Presumably, you have plenty to talk about with your dining companions. But should that not be the case, Petit Chef is here to entertain you. Through the magic of projection mapping, a hi-res video sequence created by Belgian animation studio Skullmapping can be projected onto a dining table near you.Incredibly realistic sound, graphics and colors combine to…
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The arrival of model Chrissy Teigen's cookbook was easily the high point of our week here at Food Republic. If anyone in our office wasn't already enthralled with her, he or she certainly was after we re-created her trademark pounded Thai papaya salad. We explored some new concepts destined for the big stage, like Vietnamese tacos, nitro beer…
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We're always looking for ways to incorporate novel ingredient ideas into our cooking here at Food Republic. Our new column, Eat Globally, features looks at these ingredients from around the world, as well as their origins, uses and what makes them unique. Next time you are looking for a pretty shelling bean for the pot,…
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[embedImage=https://www.foodrepublic.com/wp-content/uploads/2014/01/NEPAL-PAUN2.jpg] In the United States, the scope of junk food is pretty much limited to chips and pretzels. Sure, potato chips have flavors from ketchup to BBQ ribs, and even the sadly discontinued Lay’s Sriracha flavor. For real snacking excitement, however, we look abroad. Just as in America, the holy trinity of junk food often…
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There are few pieces of meat that provoke as much excitement as a tender chunk of pork belly. A popular cut in Japanese cuisine, pork belly combines copious amounts of taste with just the right amount of pure fattiness. Pork belly has become an increasingly common menu item at restaurants serving various cuisines from around the…
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Try all you want. Search Yelp, Open Table, Zagat…you won’t find them. They exist to serve a story, a scene, an actor. Their intangibility, however, doesn’t make them any less appetizing. In honor of the Oscars this Sunday night, let’s count down our favorite classic fictional movie eateries.
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Film and television awards season comes to a close this Sunday with the presentation of the 2016 Academy Awards. How do you win the award for best performance as a host? With an hors d'oeuvres selection that might even be better than the actual show. Here are 10 recipes that will certainly set your viewing party apart…
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One way to ensure your food has NOT been grilled is by the presence of fake grill marks. In fact, the totally flavorless, flaking-off char lines are entirely indicative that your "food item" was mass-produced in a factory and has never been in the presence of open flames or even a grill pan. Here are…
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England gave us the Beatles, fish and chips, and the wonderful gift of dry humor. How do New Yorkers repay our friends across the pond? By giving them the rainbow bagel. According to The Guardian, the color wheel of dough that is reminiscent of something out of a Dr. Seuss book, and which is said…
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There is a food deconstructionist in every one of us: the Pop-Tart edge-nibbler, the ravioli excavator, the crust-first pizza-eater (weirdo). Have you SEEN what happens if you eat the carrot flesh away from the inner core!? Just because a food is designed to be eaten a certain way doesn't mean that's how it's going to be eaten.…
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When I think of steak sauce, I usually think of backyard barbecues with well-done chunks of meat slathered in A.1. to make up for dryness and lack of flavor. I mean, don't get me wrong, I like the flavor of steak sauce, but it also has a connotation in my mind as "what you eat…
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[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/02/sodium-warning-label-lg-1-700x625.jpg] If you've ever gone skiing or snowboarding, then you're probably familiar with the ubiquitous black diamond marker. You find this dark-colored geometric logo atop the steepest, most difficult slopes. These are the hills that really get your heart racing. Take a peek over the edge, and you'll probably wish you hadn't. Yet if you…
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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 recent New York Times story about the waning popularity of breakfast cereal made note of this staggering statistic: "Almost 40 percent of the millennials surveyed by Mintel for its 2015 report said cereal was an inconvenient breakfast choice because they had to clean up after eating it."That's right — rinsing a single bowl in the morning is too much to…
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"I was a vegetarian for 19 years," says Aaron Chambers, Executive Chef at Boulud Sud located across from NYC's Lincoln Center. Of course, things have changed now that he heads the kitchen at Daniel Boulud's Mediterranean-influenced restaurant, but as a throwback to Chef's veggie days, we peeked in to see how he makes their incredibly crisp and…
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"I was a vegetarian for 19 years," says Aaron Chambers, Executive Chef at Boulud Sud across from NYC's Lincoln Center. Of course, things have changed now that he heads the kitchen at Daniel Boulud's Mediterranean-influenced restaurant, where spice-marinated, flame-grilled Colorado lamb kebabs are not to be missed. We followed him around the kitchen to learn…
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You and your pet — you’re not so different. Cats enjoy salmon dinners just as much as you do, and the same goes for peanut butter and your dog.Which is why a Japanese company has created a snack that you and your feline friend can enjoy together. Neco Republic, a company that operates a chain of…
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As ancient grains gain in popularity, some lesser-known varieties are getting some much-deserved love. Namely, sorghum: the fifth most important cereal crop in the world. The reason it's so essential can be traced to the plant's natural drought tolerance and versatility as feed and fuel — plus, it's gluten-free. The latter aspect may be responsible for the growing use…
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Rakken Tacos (pronounced "rockin'") launched its first brick-and-mortar location last Saturday in Commerce, California. The Vietnamese fusion stall was previously a fixture of Arcadia, California's seasonal 626 Night Market, the largest night market in the country. So what's a pho taco, exactly? Boneless braised chuck, slaw, bean sprouts, Thai basil, cilantro, green and white onion and a squirt…
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Organizers of the sonic and savory Sweetlife Festival have announced an all-star lineup of musical acts and "culinary partners" for this year's big event, taking place on Saturday, May 14, at Merriweather Post Pavilion in Columbia, Maryland. On stage, British rock group the 1975, American singer Halsey and Australian electronica maestro Flume will headline the sweet-sounding portion of the program.…
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Each year since 1998, the James Beard Foundation Awards Committee has recognized our nation’s beloved regional restaurants. Distinguished by their timeless appeal, they serve quality food that reflects the character of their communities. The foundation anoints these locally owned restaurants with a James Beard Foundation Award and designates them as America’s Classics.The foundation announced today…
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Juicy, ripe tomatoes are one of the best parts of summer. For a few precious months each year, tomatoes ripen naturally in the heat and star front and center in a vast range of colors, shapes and sizes at farmers markets. It's a beautiful thing.A serrated knife, small or large, even not at its sharpest,…
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Punch buggy currywurst! According to autoblog.com, Volkswagen’s best seller of 2015 was not a car, but an award-winning currywurst. Sure, the 6 million sold autos raked in more profits, but a million more links were purchased at the company's headquarters in Wolfsburg, Germany, which also runs a butcher shop where the sausages are produced.Due to das auto scandals,…
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If you've ever had Jeni's Splendid Ice Creams outside of the company's sleek, bright shops in its hometown of Columbus, Ohio, then you've probably shelled out $10 for a pint of ice cream. But it's probably been a little harder to find since last year's discovery (and then rediscovery) of listeria in the company's manufacturing plant. Nobody was…
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Thanks to El Niño, winter has been set on a gentle cycle and spring is coming early, as indicated by your friendly neighborhood groundhog. What benefits come with an early spring besides blooming flowers, light coats and allergies, you might ask? A jump-start to harvesting maple syrup! According to The New York Times, syrup production in…
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Kathleen Purvis picked the wrong time to give up cocktails. It happened "right before I blew up the Internet," she told attendees at the annual Food Media South symposium, presented by the Southern Foodways Alliance in Birmingham, Alabama, over the weekend.Purvis, the well-respected and award-winning food editor for the Charlotte Observer, explained that she was abstaining in observance of the Christian tradition of Lent…
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A five-pound bag of masa harina, lime-cured corn flour, will last forever if you only use it to make handmade tortillas. Since this Mexican corn flour is sold almost exclusively in five-pound bags, you may grow tired of tortillas. Sure, you could spend all day making delicious but labor-intensive tamales or fry your own corn…
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They may be doling out caviar toast, Maine lobster salad and jackfruit carnitas to patrons while on the clock, but off duty, chefs are just like the rest of us, reaching for pints of ice cream, handfuls of fried pork skin, and slabs of processed cheese to help cater to the hyper-specific guilty pleasures that…
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According to certain schools of thought, rainbow sprinkles, those brightly colored additions to the icing on the cake, are made from hopes, dreams and unicorn farts. We here at Food Republic know better than that. But the process of adding sugar insult to sugar injury (two of our favorite ways to insult and injure) is…
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Beer and marijuana. Charleston and BBQ. Banana peels and consumption. We certainly highlighted some fairly odd pairings this week at Food Republic. It turns out, though, that some aren't quite as wacky as they might sound. Case in point: The Japanese chocolate bars we tried that are just as delicious as they are beautifully decorated. On…
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All brunch enthusiasts (even the noobs) know and love Eggs Benedict. The formula is simple: poached eggs on toasted English muffins drizzled generously with tangy, buttery Hollandaise sauce, sometimes with a salad or potatoes on the side. We've enjoyed this dish more times than we can count, which means it's time to switch it up. Below…
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Who doesn’t love a light and fluffy flapjack to start off the day? Soft and pillowy, with a mouthwatering malty flavor, pancakes lovingly soak up syrup and butter to become the decadent stack of deliciousness they are. We’re hard-pressed to think of a better way to start off a weekend.Our friends at ChefSteps wrote in…
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A friend recently gifted me a bag of brined lupini beans in a vacuum-sealed pouch. The packaging was a little silly, but my skepticism was quickly squashed by their unusual and complex deliciousness. Slightly spicy and tangy but also buttery like a gigante bean, they are a refreshing alternative to the omnipresent garbanzo and cannellini.…
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Food labor advocate Saru Jayaraman is the author of a new book, Forked: A New Standard for American Dining, that deals with one of the most widely discussed and divisive issues in the American restaurant industry today: the longstanding practice of tipping. In an interview with the Washington Post, Jayaraman lays down some unsettling historical context for the ongoing debate:"The origin of tipping…
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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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Texas senator and Republican presidential candidate Ted Cruz apparently knows a soft insult none of us here at Food Republic have ever heard before: Plush-bottomed. During a speech yesterday aboard the USS Yorktown in Mount Pleasant, South Carolina, Cruz attested that if he were president, his military strategy would return the United States to a position of…
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Taco Bell, Domino's and McDonald's are the most innovative companies in food for 2016, according to influential business magazine Fast Company's annual superlatives list. Taco Bell — which also ranks among Fast Company's top 10 of all companies — gets big props for "operating like a tech company." Yes, you can order your Quesalupa via an app. Ditto Domino's,…
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Veganz, the world’s first and largest 100 percent vegan grocery store chain, with 10 locations throughout Europe, is slated to open its first location in the United States. The lucky town: Portland, Oregon, a city that has long cultivated a relationship with vegans and the things they love, like great produce, raw and gluten-free foods and an…
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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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Ham, bacon or sausage? That's always the big question of the weekend morning to early afternoon (the good places serve brunch until 4). Today, it's sausage. The weather's starting to turn and we're in the mood for something heartier. Besides, we're putting bacon in dinner.Enjoy our 7 favorite brunch recipes highlighting the importance of sausage…
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Welcome to taco night! It's the fresh, interactive dinner that's easy to make for a hungry crowd. While you don't necessarily have to go the fried grasshopper route every time, switch up your typical chicken or ground beef filling with fried catfish or okra, or smoked pork belly carnitas.Now we understand and respect the importance of…
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Without masa harina, there would be no tortillas. Without tortillas, there would be no nachos, enchiladas, huevos rancheros, breakfast tacos, steak tacos, fish tacos...no tacos, period. No arepas, pupusas, tamales or sopes, either. Embrace this crucial ingredient, learn its importance in all our lives, then let's go get tacos.Here's how corn becomes tortilla/arepa/tamale dough: dried corn…
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Zac Brown Band's Eat 'n Greets are legendary. No other musician we know holds big outdoor feasts out of a mobile kitchen for fans before shows, let alone two-day food festivals. Now in its fifth epic year, Brown's Southern Ground Music & Food Festival is a band- and chef-studded blowout, held in the culinary paradise of Charleston,…
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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 Italian…
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February isn't exactly the best time for fresh produce. Far from it, in fact. That doesn't stop the most die-hard chefs who are determined to cook the best seasonal foods possible, however. "Right now, it's all about how to make the common vegetable the feature of the dish, not a background component to something else," says chef…
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While we're all discussing flexitarian hacks, food waste reduction and mindful eating in general, let's consider the banana peel. Formerly nothing more than a comedy prop, a sorry excuse for a hallucinogen or that thing you smell in your coworker's trash can, banana peels are not only edible, they're nutrient-dense and packed with fiber. As in,…
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How do you drink like a man? Or taste chocolate like you know what you're doing? And should restaurants agree to store diners' leftovers overnight? So many questions this week at Food Republic — we've got your answers here. With Valentine's Day being this weekend (you're welcome for the reminder), we compiled our sexiest steak…
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As America's ramen boom continues unabated, even mainstream news outlets are gradually warming up to the Asian virtue of slurping. Loudly. As we've told you before, it's cool to slurp now, despite the old-school etiquette hawks who might say otherwise. In the following clip, reporter Cristal Young of New York City's Fox 5-TV gets a rudimentary…
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A subpar box of chocolates or pair of store-bought cupcakes isn't going to do the trick this Valentine's Day. It's time to up the ante and make a romantic dessert with your own two hands. Whether it's soaked in sweet espresso, dipped in chocolate and coconut, or topped with caramel, nuts and bourbon whipped cream (hey!), there's a…
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“Ganache.” Is that not the single prettiest culinary term you’ve ever heard? It rolls off the tongue in just the same way that the deliciously bittersweet, creamy filling rolls into macarons or on top of cake. Our friends at ChefSteps wrote in this week with a recipe for traditional-style ganache that might be among the…
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That's right, you can make an egg-topped waffle, best eaten in the form of a croque madame (French-style grilled ham 'n Gruyère with a fried egg). Don't those crisp little checkerboard edges just scream "make me for that special someone (even if that someone is yourself)?"First, make your waffle. Here's pretty much the only waffle…
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These days, food and wine events are a dime a dozen. Every major city and even the odd minor city has one. The formula is mostly the same: A few headliner chefs appear at cooking demos and special events and do lots of schmoozing over the course of a weekend. But the All-Star Chef Classic, an annual gathering in Los Angeles…
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You've heard it before, and not just from us: Shellfish is sexy. Not a little sexy. It's flat-out, drop-dead, deliciously sexy. Treat this delicate protein nicely and there's a big reward in it for you. We've got pretty little shrimp, scallops, oysters, clams, mussels and more over pasta, in a pot for two or simply…
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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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You may think it doesn't matter what you reach for when prepping ingredients to cook, but if you've ever stopped to ask yourself "should I use a wood or plastic cutting board?" heed our advice. Your choice does indeed matter.First, what are you cutting? There's no definitive rules that dictate that meat goes on plastic,…
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It's the first day of fall and the air is refreshingly chilly in Franklin, New York. The grass is lush and green and slightly damp with morning dew. It's feeding time at Handsome Brook Farm, and eight Rhode Island Red chickens slowly bob out of their red coop, where they've spent the previous night. Every day,…
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You’ve seen people emulsify things on cooking shows, and maybe seen "emulsion" on a fancy menu, but you might still be thinking, “What is that, exactly?” Time to strap on your learning boots — we’re going the educational route. What is emulsification?Emulsification is a scientific process in which two immiscible (unmixable) liquids are mixed together in a way…
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Vinegar: It’s the yin to oil’s yang. Without it, a host of sauces, vinaigrettes and marinades would cease to exist. Vinegar also makes an ideal pan-deglazing agent, lending a depth of tangy savoriness as it reduces down. It's been known to aid in digestion and is full of antioxidants and minerals to promote clear, healthy skin. So…
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We all know, on a general level, what sugar is. It makes things sweet. It might make you fat. And if you cook or bake, you'll see it called for in most recipes. But "sugar" isn't actually a single substance that you can buy. There are many different types, and while they're all sweet, they're…
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“My friends and I are running late to a party at a bar in SoHo. Would you mind wrapping up these leftovers and holding them here for me overnight? I live nearby and will pick them up tomorrow afternoon.”It’s not often that a question regarding a restaurant’s food comes as a total surprise to an experienced server,…
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Flexitarianism: a beautiful omnivorous balance between meat-eater and plant-enjoyer. The practice of accenting vegetables with meat or otherwise reducing animal protein consumption is on the rise, as is the number of chefs creating masterful symbiosis between flora and fauna. If you're a burger person, it's very likely that you're a mushroom burger person. No, not a…
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Plenty of chefs whip up a Valentine's prix-fixe or tasting menu for the biggest "Hallmark holiday" of the year. NYC chef Marc Forgione's words, not mine. He's been crafting magical love holidays at his eponymous TriBeCa restaurant for half a decade, and this year is no different: Each of his ten courses is composed almost…
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While Japan cracks down on the imposter "sushi" that belittles its culinary heritage, Montreal rolls up a ton of imposter sushi that everyone can enjoy! The land of smoked meat, cheese and gravy fries, and bacon that looks like ham is now home to Sushi Momo, smack in the center of the city, serving sushi végétalien.Now while this may…
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Scott Drewno has been cooking professionally for 19 years. But there's one time-honored culinary technique that has long escaped his repertoire. Until now."I'd never done beer-can chicken," says Drewno, executive chef at the Source by Wolfgang Puck in Washington, D.C. It's a surprising admission coming from a guy with a self-described "steak-and-potatoes upbringing" in Upstate New York.…
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Dear Food Republic Readers: Why people think they can't pick up an Indian recipe and knock it out of the park is completely beyond me — with the smallest amount of practice and proficiency with a wooden spoon you can whip up a curry. I've pulled our very easiest Indian recipes for near-certain success. You can…
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Move over, Japan. France has the next bizarre vending machine.According to the English-language European publication The Local, Paris is now home to the first meat-peddling vending machine, and we don’t mean jerky.The machine, placed outside butcher shop L’ami Txulette, offers pork chops (€5, $5.66), beef carpaccio (€6, $6.79), 250-gram steaks (€8, $9.05), ham and even chicken eggs. It accepts…
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If you're staying in to cook for Valentine's Day, good for you! Plan as much in advance as possible so you're not all drunk and starving by 10 but make jokes about how Spanish it is and then possibly become grumpy. We've included plenty of recipes that don't take two hours to make and/or are…
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When was the last time you answered "bugsolutely" to a question? Was it perhaps when we asked "Would you eat pasta made with ground crickets?" An increasingly popular source of sustainable protein, cricket flour is popping up in baked goods, energy bars and now, fusilli! Bugsolutely has hit the shelves, and it's the pasta of…
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What's one thing spreads, schmears and glazes have in common? They exist to build up, complement and highlight flavors. Also, we realize spreads and schmears are more or less the same thing, but we apply schmears with slightly more gusto. Check out our tart, savory and sweet fruit and veggie-forward recipes and see how much…
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Among many complaints New Yorkers harbor about Los Angeles is that it's just one big urban sprawl without clearly defined neighborhoods or good pizza. Were there to be good pizza, however, it would most certainly be hunted down, consumed and reported on by Pulitzer Prize–winning food writer, restaurant critic and devout Angeleno Jonathan Gold, who frankly doesn't…
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A strange yellow fruit concealed in waxy leaves is about to take the health world by storm. Like the goji and açai berries before it, the golden berry, or Physalis Peruviana, is a nutrient-packed, odd-tasting berry. With a name like that and a mysterious origin story in the Peruvian and Colombian mountains, golden berries are…
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One of our chief goals at Food Republic is to inspire you to cook whenever possible, from the simplest scramble to the 20-step salted caramel-filled soufflé tartlet. Imgur's bimbim101, based in Denmark, has taken our creed to heart in one of the most delicious ways possible: re-creating our illustrated hot dog chart (which we've reposted down below). We drew up…
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Food and drink is usually a big theme in the multimillion-dollar advertising blitz that accompanies the Super Bowl. This year was no different, with television commercials ranging from aliens eating guacamole to an anthropomorphic beer-tap handle dispensing insults. But maybe the most memorable food-themed message of the night came not from a brewer, restaurant chain…
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After a long, happy life in the headlines, "the next Chipotle" (a.k.a. "the Chipotle of [insert any type of food here]") quietly passed away last week. The cliché, a favorite of financial- and food-themed news outlets for quite some time, suffered from unsustainable high expectations.For years, we, the food-obsessed media (including this very site), rushed to identify "the next Chipotle"…
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Here, sea bass arrives on white porcelain, sweetened with honey sourced from the rooftop garden, spiced with soy sauce and black pepper, and set in glamour: plush seats, hand-painted murals, stark golden hues, fresh orchids—a coat check. "Here" is the newly opened La Chine, a Chinese restaurant at the Waldorf Astoria New York. But there’s…
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Back in early 2013, I had the good fortune to take part in a press trip to Burlington, Vermont, to spend time at the headquarters of Ben & Jerry’s. Over the course of three days, I learned about the exhaustive processes behind making some of the country’s most beloved and recognized ice cream flavors directly from…
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Start off the year with a feast of Long Life noodles and whole steamed fish, which are supposed to guarantee you with a long, prosperous life but are probably both just better at tasting delicious. Whip out the wok, break out the duck sauce and buy yourself a bottle of Ban Jiu (if you dare) because…
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NFL quarterbacks Peyton Manning of the Denver Broncos and Cam Newton of the Carolina Panthers will lead their respective teams into action Sunday during Super Bowl 50 at Levi's Stadium in Santa Clara, California. Only one QB will emerge victorious, but both have made an impression with sandwich makers. Each player has inspired the construction…
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You don't really want to be the person face-deep in a hoagie when the urge to jump off the couch and scream at the TV strikes. That's how you get hoagie on the floor. And hoagie on the floor, friends, is a party foul. Nip this common Super Bowl problem in the bud by making…
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Serious chocolate lover? Well, get ready, sweet stuff. You’re gonna love this one. Our friends at ChefSteps wrote in this week with their signature take on the classic chocolate cake — it’s light and spongy yet devilishly decadent. After months of trials, the team reports that the top recipe came from using mostly old-school approaches,…
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Have you been to the Super Bowl? Probably not. That's okay, me neither. The tickets aren't really available to the general public. You already know that it's unlike any other sporting event in the world, with the cost of entry typically being thousands of dollars. And with tens of thousands of high rollers thrown together into…
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When it comes to wine, the Portuguese generally eschew the likes of chardonnay, cabernet sauvignon and merlot grapes found so commonly around the world for their own options. The winemaking region here has more than 45 indigenous grape varieties, and single varietal wines, like the lovely Loureiro, are becoming increasingly popular exports. For a long…
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Stretching before strenuous activity, like football, is very important. There are roughly 50 muscles utilized in grabbing a chip and dunking it in dip and bringing it to your mouth, then another 12 muscles to consume said dipped chip. Accounting for more dips than usual this weekend, yeah, you might want to stretch a little.…
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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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Christine Haughney covers corruption and criminal behavior as part of the Zero Point Zero Production series Food Crimes. Here, she reports on recent food-safety issues.By now, you've probably read all you care to know about Chipotle's stomach-churning food-borne illness problems, which sickened a total of 60 people in 14 states and continue to make headlines.…
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The international sanctions against importing some of the most coveted Iranian goods are officially no more, which means we now have access to the nation's perfectly legal saffron — some of the finest in the world. Iran, with an unusually favorable growing climate, produces up to 90 percent of all saffron produced around the globe, so gear…
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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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Tonight's not about opening a pack of chicken breasts and hoping something interesting will happen if you put them in a hot pan. Tonight is about treating poultry right — that means firing up the fryer, getting your grind on, honoring the thigh and getting every piece of meat off that juicy carcass. Here are…
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It is believed that ginseng can provide an energy boost, lower blood sugar and cholesterol, reduce stress, treat diabetes, even stir things up in the bedroom. For thousands of years, the Chinese have used ginseng to cure ailments and increase vivacity. Unfortunately, its popularity as a panacea has devastated the plant’s populations in China. Today,…
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Last year at Super Bowl time, in a nationally televised pregame interview, President Barack Obama was asked to make a crucial decision, one that revealed the commander-in-chief's true allegiances once and for all. Mr. President, which do you prefer: Chicken wings, or chips and guacamole? "Now, that's tough," the president told NBC's Savannah Guthrie. "You…
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Here's what should never happen to cauliflower: blanched, flash-frozen, packed in a bag, microwaved and served. Not to make the "icky" faces of our childhoods, but cauliflower is so much better than that. Here are 7 ideas for roasting, blending, sandwiching and more so that your dinner is full of veggies and totally devoid of…
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Meet Elias Cairo, champion of cured pork and cultivator of "house flora" at Oregon’s first USDA-approved salumeria, Olympia Provisions. His team butchers antibiotic-free Pacific Northwest pork and processes it into damn fine charcuterie using age-old Swiss techniques. Just because he takes his cured pig seriously doesn't mean he can't have a little fun with it come…
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We know you’ll be watching the big game this Sunday and that you’ll likely be enjoying inordinate amounts of wings, chips and dip and washing it all down with a brew or three. But what to eat after Coldplay and Beyoncé make their exits and the third quarter rolls around? Truth be told, there really is no…
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Walk around some of New York City’s busiest and trendiest neighborhoods and you’re likely to notice an increasingly large number of shuttered shops and restaurants, “for rent” signs hanging in their cardboard-covered windows. Rents for these retail spaces are higher than ever, with building owners commonly demanding up to five or even ten times the lease…
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Let's start with a disclaimer: There is absolutely, positively nothing wrong with a standard deli breakfast sandwich of bacon, sausage or ham, a griddled egg and slice of American cheese on a white sandwich roll, English muffin or bagel. New York City has a lot of delis — big, small, clean, grimy, fancy, weird sign, sometimes…
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You see it on TV all the time, so it must be easy: chef pours booze in a pan full of something, tips it slightly and it explodes into what appears to be a controlled flame. Next shot, something awesome and flash-caramelized sliding out of the pan onto a plate. You can do it too,…
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Good things come in small packages, right? The mighty chia seed may be the size of a pinhead, but two tablespoons of this ancient Mayan staple contains as much nutrition as a serving of oatmeal with milk, bananas and walnuts. And frankly, takes a lot less time to consume if you're in a rush.Chia is…
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Just because Asian cuisine boasts some of the best fish, short ribs, pork belly and fried chicken on the planet doesn't mean you have to ignore the wonderful world of vegetables. Today, Meatless Monday travels East to the land of noodle salads, chilled tofu, grilled tofu, stuffed chili peppers and flavor-packed veggie fried rice. Here…
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Tonight, make sure there's something crunchy and acidic leading your dinner's path to culinary glory. Mexican pickles are delicious on all kinds of tacos, pickled shrimp makes a perfect garnish to a refreshing cool summer soup and spicy pickled okra is a great companion to rich, fatty barbecued meats. Or try one of the composed…
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Every four years, the national media flocks lemming-like to the great state of Iowa in order to cover the Hawkeye State's all-important caucuses, effectively the nation's first presidential primary. Usually, this means the spotlight also shines briefly upon Iowa's food scene, for better or worse.On Monday, the NBC morning show Today broadcast its freshest segment…
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You can get just about anything in powder form these days, but that doesn't mean it's going to be good. Eggs or milk, for example. Sometimes, however, you'll discover a game changer, like powdered soy sauce. It's no small-batch, handcrafted elixir served on tap, but its reconstituted form is technically fresher than the bottle with the…
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When Pop Rocks were first invented by a chemist named William Mitchel in 1957, the moment was kind of like a precursor to molecular gastronomy. What other candy, past or present, fizzes in your mouth on impact, and brings with it a unique sense of joy and mystery? Yes, that is the science speaking. Today,…
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Erik Bruner-Yang of Toki Underground and Maketto in Washington, D.C. took home the award for the Taste of Waldorf Astoria challenge last night, and Food Republic was there on the scene. (If you missed our story, start following us on Snapchat: foodrepublictv)Bruner-Yang competed against four other teams of Waldorf master chefs and James Beard Rising Star…
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“Restaurants are hotspots in New York for three to six months, and then they can die. New Yorkers want to be there during this time. They want to be seen there during this time.” Pascal Riffaud, a one-time head concierge of New York’s famed St. Regis Hotel, is the man behind a website and app…
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Since its opening in the 1980s, Patisserie Claude has become a neighborhood favorite in New York City’s West Village, but now it's facing a potential shuttering. The bakery’s regulars recount their favorite memories and pastries in a tribute video produced by theculinista.com, a video magazine. The bakery's lease is slated to end in October 2017, and it’s unclear whether…
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The Internet loves two things: food and cats. So much so that the two universes collide on a regular basis. Think sushi cats, cat breading, scaring them with cucumbers and placing oranges on them. Now, thanks to the country that brought you cat cafés, we have a feline named Guy Furry that dons a tall white chef…
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Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where’d they stay, what’d they do and WHAT DID THEY EAT?!Chef Masayoshi Takayama (known universally as Masa) is one…
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One of our favorite depictions of female friendship on television returns tonight! Broad City's third season premieres at 10 p.m. on Comedy Central, and to celebrate, we've rounded up our favorite food-related moments from the show, like Abbi's (Abbi Jacobson) herb-induced shopping trip to Whole Foods, Ilana's (Ilana Glazer) gross shellfish allergy, and the tendency of Lincoln…
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This morning, the James Beard Foundation announced the chef and restaurant semifinalists for its annual awards program, which will be presented at the Lyric Opera of Chicago on Monday, May 2. The Beard Awards have long been considered the most prestigious culinary awards presented in America, due both to their legacy (they’ve been given out…
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This afternoon, the James Beard Foundation announced the chef and restaurant semifinalists for its annual awards program, which will be presented at the Lyric Opera of Chicago on Monday, May 4. The Beard Awards have long been considered the most prestigious culinary awards presented in America, due both to their legacy (they've been given out…
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Little known to the public at large but beloved within the design world, Oki Sato’s firm Nendo is one of the most influential studios of our time, and Sato himself has been hailed as Japan’s creative mind par excellence. Not content with the many accolades he’s amassed of late (he won Designer of the Year at…
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Between a shared passion for all things food and drink, a fun and unconventional lifestyle, and a romantic, boy-meets-girl tale to tell friends, it might seem as though couples in the food and drink industry have a lot to brag about. And they do. But they’d also be the first ones to tell you that…
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Today, Wednesday July 17, marks the only day of the year in which there are no live sporting events in any of the four major U.S. professional leagues. Yes, we know that many of you are going through severe withdrawal — before meaningless MLB midsummer games begin again tomorrow night, of course. As a distraction,…
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We're sitting inside the West Village location of Sebastien Auvet's Vin Sur Vingt, the first of his three New York City wine bars, balancing on stools in the far corner of the bar, shouting over the din of music and voices. If Auvet seems oddly content, he should be. In this instant, he's achieved his…
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After about a year of anonymity, the mastermind behind the comical Instagram sensation Chef Jacques La Merde has been revealed on TV's Top Chef to be Toronto chef Christine Flynn. For the uninitiated, Chef La Merde gives another meaning to amuse bouche, taking junk food such as corn dogs and Doritos and plating them so elegantly that…
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And the award for leading champagne at this year’s Oscar goes to…Piper-Heidsieck’s Cruvée Brut.At the 88th annual Academy Awards ceremony, which takes place February 28, attendees will sip the Pinot Noir blend from the French champagne house. Only 1,000 magnum bottles were produced for the event, so only Hollywood A-listers will be able to indulge…
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This weekend’s hottest ticket is rather obvious. Come on, people, it’s Super Bowl weekend. But what’s the second hottest ticket out there? What if we told you that it’s an NFL-sanctioned event featuring some of the country’s best chefs and football players — both past and present — and that all proceeds benefit hunger-related charities…
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An apron needs to be functional and comfortable. It must have pockets. It must stay in place, be long-lasting and, at the end of the day, look good. In another chef and fashion designer collaboration aimed at creating the perfect apron, Houston chef Chris Shepherd called on local designer and Project Runway season two winner Chloe Dao to create…
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Keeping hydrated is key to many things: avoiding hangovers, clear skin...remaining alive. Sometimes it's hard to do so with the busy lives we all lead. Until now, that is.The Seed Bottle features a LED touchscreen cap that will remind you to drink, tell the temperature of the water, keep it cold for 24 hours or hot…
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I have a love/hate relationship with my ice bucket. Yes, it spares me from the treacherous journey up and down the stairs when I’m sipping something chilled on the roof. But it also leaks condensation and requires constant attention in the form of refills. It’s a vestige of drinking days past.Finnish design brand Magisso’s newest…
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When it comes to the increasingly crowded world of fashion collaborations, there’s the wrong way to do them. (For example: Yeezy, the lampooned line of “clothing” from Kanye West and Adidas.) The apron was designed with lightweight orange line selvedge denim, deep pockets accented with copper rivets, a leather tie, and an adjustable neck strap.…
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Chefs face long, strenuous hours in hot kitchens, so being able to wear comfortable, long-lasting clothing should be a no-brainer. Unfortunately, chef's whites and pants don’t impress female chefs. New York chef Leah Cohen succintly expressed her disdain for the unflattering chef's whites.Thanks to Maxine Thompson, a private chef and creator of PolkaPants in the U.K.,…
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Netherlands-based blogger and handbag and accessories designer Rommydebommy has exactly what you need for Fashion Week: a purse (or two) made from something everyone's thinking about. Her ultra-realistic reproductions of the foods everyone dutifully stays away from until the last model has "beauty-stomped" off the final runway are as beautiful as they are inspirational. Be honest: You couldn't pass…
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Texas senator Ted Cruz is the winner of Iowa's Republican caucuses, the first primary stop on the road to earning the GOP nomination for U.S. president. Prior to his victory, Cruz made this salty promise to the people of the Hawkeye State: "If Heidi Cruz becomes the next first lady, French fries are coming back…
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In early March, Food Republic will be heading to Vietnam with three top American chefs to eat and drink our way around the country. We will visit the magical cao lau well in Hoi An. We’ll hit the Ben Thanh Market to possibly drink some cobra wine, which is most certainly a thing. Joining us: Edward Lee (610 Magnolia in Louisville), Stuart Brioza (State…
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Farmhouse cooking is an age-old craft that few get to enjoy these days. The beauty of utilizing a few simple ingredients at the absolute peak of freshness and seasonality is front and center in farmer and cook Sarah Mayor's new cookbook. Follow her around the farm and see what's happening in the kitchen.It’s recipes like this…
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Fourth-generation Texan Jessica Dupuy penned a culinary ode to her home state’s many food cultures, all alive and well. Whether it’s schnitzel, barbecue or something with a little more Mexican heritage, like this addictive chilaquiles recipe, you can be sure you’re eating authentic heritage Texas chow. The only thing complicated about chilaquiles is its name. Pronounced “chill-ay-kee-us,” this breakfast…
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Chocolate is one of my favorite treats, and holiday occasions are the perfect excuse to indulge. The no-bake chocolate filling for this tart is based on my favorite truffle recipe. For a rich and sophisticated flavor, I like to use a bittersweet chocolate with a high percentage (68 to 70 percent) of cocoa solids (Scharffen Berger…
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"This salad is inspired by the season’s bounty in Burgundy. The markets are filled with an assortment of beautiful vegetables and fruits this time of year," says Marjorie Taylor, chef and co-owner of the Cook's Atelier cooking school in Beaune, France. "This salad is perfect on a hot summer day. Here at our cooking school in…
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Fried olives may have originated in the Le Marche region of eastern Italy. There, they take pancetta, ground meats, cheese, herbs and spices and stuff large green olives, breading them and then deep-frying them to a golden crisp. Olive all’Ascolana is the name of the dish.I felt a slightly North African take on this tradition…
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Fourth-generation Texan Jessica Dupuy penned a culinary ode to her home state's many food cultures, all alive and well. Whether it's tacos, barbecue or something with a little more European heritage, like these breaded turkey cutlets with rich mushroom gravy, you can be sure you're eating authentic heritage Texas chow. These breaded cutlets are a delicious…
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It's not our fault so many desserts translate seamlessly into pancakes. Just look at these:Red Velvet PancakesPineapple Upside-Down PancakesOatmeal Raisin Pancakes Bananas Foster PancakesCoconut Macaroon PancakesBut, you could easily argue that doughnuts are breakfast food, which Midtown's Lexington Brass does many, many times every weekend. We thought their jelly doughnut pancakes would look beautiful on our…
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Culinary authority Ghillie James' new book, Amazing Grains, is full of sweet and savory recipes for any meal of the day. Learning how to work with a variety of grains — and there are a lot — will expand your cooking repertoire without breaking the bank. Try adding crunchy cornmeal to your morning pancakes for…
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We say it all the time: It’s not an awards-show party until the appetizers hit the table. Dig into renowned Oscars caterer Wolfgang Puck’s award-worthy fried tender baby artichokes with a zesty-sweet citrus twist, and it’s not hard to see why he’s chef to the stars. California cuisine, which combines the Golden State’s abundance of year-round fresh produce…
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The founders of the Bare Bones Broth Company not only know how to name a broth company like nobody's business; they brew up a pot of hearty goodness that will cure what ails you and just launched a cookbook. This simple clear soup has never been trendier, and despite what you may have heard, it doesn't…
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I was 12 years old when The Big Lebowski, the Coen brothers’ now-classic caper, hit theaters, and probably only about 15 or 16 when I watched it for the first time. I was a hair too young to be hip to The Dude’s prodigious use of weed, and definitely wholly unfamiliar with his drink of…
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Master chocolatier Fritz Knipschildt guides you through classic and brand-new chocolate recipes in his recent cookbook, Chocopologie. Whether it's a simple sweet or a complex multistep dessert to impress your dinner guests, Chocopologie will leave a great taste in your mouth. Brush up on Knipschildt's expert tips at every step and whip up a batch…
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Kick-start your new year with a few essential Paleo recipes. Daniel Green, a.k.a. The Model Cook, has refined his caveman-friendly repertoire with his latest book The Paleo Diet. That's right, a really good Paleo cookbook has a killer banana bread recipe. You might never use flour in yours again. I first tried this fantastic banana…
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Lamb fan? Us too — Australian lamb whenever we can find it. Aussie lamb is all-natural, grass-fed and just generally happy. Served as grilled juicy chops, a tender roast or your own special creation, Australian lamb is a nutrient-packed protein source available at many major supermarkets. Seek out this meaty treat and get cooking!"These Turkish lamb flatbreads are a…
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Korean-food aficionado and former Food Republic editor Matt Rodbard has partnered with NYC chef Deuki Hong to release the best Korean cookbook you’ll find this side of the Hangang (that’s a river in Seoul). Dive into America’s famed Koreatowns with these two experts and find yourself in the kitchen with a hot wok, a lot of sesame oil…
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Lucky Rice, the New York–based festival series, shines a spotlight on Asian culinary culture. Think night markets, hawker centers and all things street food. Festival founder and newly minted cookbook author Danielle Chang rounded up the best of the best in this eponymous cookbook that is a must-read for every fan of noodles, fiery chilies, deep-fried things…
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We're working our way through British chef and baking empress Lorraine Pascale's new book, A Lighter Way To Bake. If you're itching to break out the stand mixer, go forth without guilt. These coffee-infused muffins are the perfect partner for your hot drink of choice. I’m not a huge fan of coffee in a cup,…
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You're always going to need to know the basics, so you might as well master them. That's why we picked up From Scratch, a book of classic recipes for preserves, pickles, spreads, charcuterie and of course, breakfast, by French cookbook authors Laurence and Gilles Laurendon. While the homemade yogurts look delicious, this tangy-salty-savory spin on bagels…
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Charles Phan, chef-owner of San Francisco’s pioneering the Slanted Door, was boiling up bowls of Vietnamese noodle soup long before most Americans had ever heard of pho — or knew how to pronounce it properly. That is to say, way before it was cool. In his second cookbook, a tribute to the chef's modern restaurant in the Ferry…
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Chef, author, TV host and global culinary ambassador Aliya Leekong is a Food Republic favorite. Leekong sources techniques and ingredients from around the world, and whether you’re making a recipe from her cookbook, Exotic Table, or just one off the top of her head (like this incredibly delicious spiced lentil soup), you’re in for an excellent meal. This is…
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We say it all the time: It’s not an awards-show party until the appetizers hit the table. Dig into renowned Oscars caterer Wolfgang Puck’s award-worthy smoked hominy toasts with velvety avocado puree and pickled jalapeños. It’s not hard to see why he’s chef to the stars. So many food lovers are careful about what they eat, and in my…
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While it may be one of the most wonderful food and booze pairings in the natural world, leave bourbon and bacon cookbooks to the highly experienced folks at Southern Living. Author Morgan Murphy says it's not a diet book, and that's an understatement. As long as this wonderful collection is in your kitchen, you may…
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Sticky's Finger Joint is a NYC restaurant that specializes in – you guessed it – chicken fingers. The fast-casual spot recently opened a second location in Murray Hill (the original is in Greenwich Village) to dish out creative takes on the classic American comfort food. While there are more than 30 sauce options, we're particularly into…
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When it comes to the Clean Food Movement, look no further than pioneer best-selling author Terry Walters, whose new book Eat Clean Live Well is a testament to delicious, healthy and most importantly, clean food. These warm and caramelized pears are about to become your go-to fall dessert. We like them served over coconut non-dairy ice cream,…
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They're short, sweet and very chic — they're madeleines, a ubiquitous French pastry that's a cross between a cake, a cookie and a sea creature. Bake dozens of these shell pastries at home with author Barbara Feldman Morse's new book, Madeleines. If you were just going to pour yourself a bowl of granola, think again.…
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If you’re going to make a foray into the art of French patisserie, you’re going to need help from a very experienced, classically trained pastry chef with a killer blog. Baking master Edd Kimber’s book Patisserie Made Simple is the next best thing to having your very own culinary tutor, so pick up a copy and some…
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Chef, author, TV host and global culinary ambassador Aliya Leekong is a Food Republic favorite. Leekong sources techniques and ingredients from around the world, and whether you’re making a recipe from her cookbook, Exotic Table, or just one off the top of her head (like this incredibly hearty vegetarian tartare), you’re in for an excellent meal. The inspiration for…
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A high-quality, fine-textured, stone-ground cornmeal (sometimes called whole-grain cornmeal) delivers the fullest, sweetest corn flavor, replete with nutty, mineral-y notes. It makes all the difference in the world in these waffles. And with a subtle crystalline crunch from the cornmeal and light (but not featherweight) crumb from the beaten egg whites, these waffles are one…
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Beet tarte tatin is dish that will make a big impression on dinner guests — particularly vegetarians. Cooking the beets in the brown sugar, butter and red onion gives them a deep, rich caramelization that works perfectly with a flaky, savory pastry crust. To get the tart to the table faster, use store-bought puff pastry…
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When it comes to the basics, look no further than a cookbook by renowned Test Kitchen master Pamela Clark. Her simple, triple-tested recipes are delicious and genuinely foolproof, two things you'll want to consider when tackling fried fish. The lemon pistachio couscous is a bright, flavorful side that serves as the perfect background to the…
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Korean-food aficionado and former Food Republic editor Matt Rodbard has partnered with NYC chef Deuki Hong to release the best Korean cookbook you’ll find this side of the Hangang (that’s a river in Seoul). Dive into America’s famed Koreatowns with these two experts and find yourself in the kitchen with a hot wok, a lot of sesame oil…
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Celebrate, elevate and masticate those vegetables! Making food at home, keeping ingredients local and eating in season all helps reduce the carbon footprint of the food we eat, one of many lessons to learn in eco-chef Tom Hunt’s new book, The Natural Cook. Fighting food waste and hunger is the name of Hunt’s game, so if…
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See that fried egg? It may look like the life of the party, but it's really just an accessory to something much more important: corned beef hash. Now we realize slabs of corned beef aren't always available on the off-season (any time other than two weeks before or two days after St. Patrick's Day) so…
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Classic British toad in the hole is made by baking sausages into a flour and egg batter, not unlike Yorkshire pudding. But that involves batter and baking. We just have eggs, bread and sausage patties and would prefer to get the job done in one pan in under 15 minutes, if possible. What's that, you…
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Australian chef Chris Honor is a master of his craft: elevating vegetable dishes using the best product, keeping things utterly simple and bringing vibrant, healthy produce-driven food to the masses. His North London restaurant, Chriskitch, is a must-visit for any fan of fresh, vegetable-forward cuisine, and his new cookbook is packed with hits. I like…
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Lamb fan? Us too — Australian lamb whenever we can find it. Aussie lamb is all-natural, grass-fed and just generally happy. Served as grilled juicy chops, a tender roast or your own special creation, Australian lamb is a nutrient-packed protein source available at many major supermarkets. Seek out this meaty treat and get cooking!"Lamb is a core…
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Anyone who's ever loved a fish taco should hit LA's Pink Taco with an empty belly and a fierce craving. In honor of Grilling Month, we borrowed Chef Sam Anguiano's recipe."Baja tacos are probably my favorite kind of taco to cook over a hot grill in the summertime. We use mahi in our tacos, but tilapia is also a…
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Chef, author, TV host and global culinary ambassador Aliya Leekong is a Food Republic favorite. Leekong sources techniques and ingredients from around the world, and whether you're making a recipe from her cookbook, Exotic Table, or just one off the top of her head (like this incredibly delicious tangy-spicy pasta), you're in for an excellent meal. Maitake mushrooms…
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Korean-food aficionado and former Food Republic editor Matt Rodbard has partnered with NYC chef Deuki Hong to release the best Korean cookbook you'll find this side of the Hangang (that's a river in Seoul). Dive into America's famed Koreatowns with these two experts and find yourself in the kitchen with a hot wok, a lot of sesame oil…
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Every host needs an arsenal of quick and easy, but totally impressive recipes. The type of recipe that looks as though it took hours of hard work, but was in truth ready to go in a matter of minutes.This “Fig and Pig” crostini is just that. A simple goat cheese spread is whipped up while the…
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Celebrate, elevate and masticate those vegetables! Making food at home, keeping ingredients local and eating in season all helps reduce the carbon footprint of the food we eat, one of many lessons to learn in eco-chef Tom Hunt's new book, The Natural Cook. Fighting food waste and hunger is the name of Hunt's game, so if…
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Amsterdam's beloved cook, TV host and magazine editor Yvette Van Boven has a new book out that spotlights her favorite baked goods. Photographed to perfection (see above gem), Home Baked is the one book the home baker, blogger, Instagrammer and general culinary show-off should pick up right away. Hey, everyone wins, right? This cinnamon and caramel…
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We're so happy Brooklyn cornerstone Franny's condensed their spectacular repertoire into one of the best cookbooks of the summer (along with these 6 must-reads). Prepare for homestyle Italian food of the finest quality, each recipe with its own quirky twist. This spaghetti with white (!) puttanesca sauce is destined to become one of our go-to easy pasta…
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Michel Roux Jr. is one of Britain's most celebrated French chefs, helming renowned London restaurant Le Gavroche and author of the new cookbook The French Kitchen. Not for the beginner, yet not so advanced you'd need two Michelin stars like Roux to pull them off, these recipes honor the foundation of classic French cuisine while looking…
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Scents are a language unto their own and, like a good cocktail, when the right one hits you, it can be sublime. One of the most unique scents I've ever experienced is the Ex Idolo 33 cologne, a vintage oud — distilled in 1980 and aged until its release in 2013 — combining rose, musk,…
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Chef, restaurateur, food writer and author Skye Gyngell recently released her fourth cookbook, named for her new London restaurant. Dive into some of the recipes that have made her one of the most celebrated chefs in the city. With a spotlight on fresh, flavorful and inventive cuisine that makes the most of local gardens and markets,…
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If you're going to make something sweet for brunch, make something sweet, but don't cop out by tossing a handful of chocolate chips in batter and calling it impressive. Instead, go exotic. Honey and dates have been a classic pairing for ...oh, about 8,000 years, so it only makes sense to add them as a…
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Look no further than renowned culinary author David Lebovitz's My Paris Kitchen — the cookbook companion to his world-famous blog and a must-have for the dedicated home cook. Learn the classics right the first time, or dive a little deeper to lesser-known French dishes influenced by countless ethnic cuisines that you'll make again and again. Mousse au chocolat just got…
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Michel Roux Jr. is one of Britain’s most celebrated French chefs — he helms renowned London restaurant Le Gavroche and is the author of the new cookbook The French Kitchen. Not for the beginner, yet not so advanced you’d need two Michelin stars (like Roux has) to pull them off, these recipes honor the foundation of classic French…
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Australian chef Chris Honor is a master of his craft: elevating vegetable dishes using the best product, keeping things utterly simple and bringing vibrant, healthy produce-driven food to the masses. His North London restaurant, Chriskitch, is a must-visit for any fan of fresh, vegetable-forward cuisine, and his new cookbook is packed with hits. A fatty fish…
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Celebrate, elevate and masticate those vegetables! Making food at home, keeping ingredients local and eating in season all helps reduce the carbon footprint of the food we eat, one of many lessons to learn in eco-chef Tom Hunt's new book, The Natural Cook. Fighting food waste and hunger is the name of Hunt's game, so if…
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Toast is like the hottest thing since…well, you get the point. Greg Vernick, the chef-owner of Vernick Food & Drink in Philadelphia agrees and serves seven of them topped with everything from fried green tomatoes and Maryland crab to beef tartare. But his all-time favorite is this rich, spring/summer favorite that plays around with peas and…
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Australian chef Chris Honor is a master of his craft: elevating vegetable dishes using the best product, keeping things utterly simple and bringing vibrant, healthy produce-driven food to the masses. His North London restaurant, Chriskitch, is a must-visit for any fan of fresh, vegetable-forward cuisine, and his new cookbook is packed with hits. It is not…
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Dana Cowin is the longtime editor-in-chief of Food & Wine magazine, so you might think her kitchen skills are as strong as her editorial prowess. Take it from a self-professed dish-ruining home cook: sometimes you need a real chef to step in and show you the ropes. Cowin's new book, Mastering My Mistakes In The Kitchen,…
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These waffles are as clean eating as it gets. When you take your first bite, you will taste the plump blueberries, spicy cinammon, and soft sweet potato. Instead of using flour, sugar, and butter — or worse, something frozen in a box — try this recipe. While they don’t have the fluffiness of traditional waffles,…
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Valentine's Day is fast approaching, and whether you feel inclined to celebrate or avoid it at all costs, it's at least an excuse to whip up a special drink for the one you love most, even if that person happens to be yourself.To start, treat yourself by picking up a lovely bottle of Pineau des…
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Michel Roux Jr. is one of Britain’s most celebrated French chefs, helming renowned London restaurant Le Gavroche and author of the new cookbook The French Kitchen. Not for the beginner, yet not so advanced you’d need two Michelin stars (like Roux has) to pull them off, these recipes honor the foundation of classic French cuisine while…
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Hungry for something new? Look no further than a cookbook by renowned chef April Bloomfield, of NYC’s Spotted Pig and the Breslin. Her latest cookbook, A Girl and Her Greens, highlights vegetable-focused cuisine. Get in season with delicious spring asparagus and fresh pasta — this recipe will jump-start your spring cooking repertoire. This entire dish is right out…
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One dish that was always very popular in Rome and even had fans among the ecclesiasts is spaghetti alla carbonara. It is a very old dish that the carbonari (coal workers), who had to watch over the burning coal for a long time, made directly over the coal fire from what they could carry in their pouches: eggs, guanciale,…
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It's a good thing we stock up on peanut butter, because we're going to need it. Averie Sunshine's new cookbook, Peanut Butter Comfort, has over 100 innovative, delicious and yes, totally comforting peanut butter recipes. First up, peanut butter and banana pancakes using the sweet stuff in every step.Peanut butter and bananas are a favorite…
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Absinthe has been enjoying a renaissance in the United States and abroad, ever since the ban was lifted several years ago. There are plenty of reasons to sip this once medicinal spirit in bars or restaurants right now.However, absinthe is still a victim of its own success in many ways. Ever since it became so…
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Food writer and cookbook author Belinda Harley is an authority when it comes to the food of the Ionian Islands off Greece's eastern coast. Her new book, Roast Lamb In The Olive Groves, is a contender for our favorite cookbook of the year with stunning photography of fresh Greek dishes we'll definitely be adding to our…
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At Takashi restaurant in Chicago, Takashi Yahihashi cooks strip steak in a spicy wasabi-horseradish cream. He accompanies the meat with tiny, peeled miso-glazed fingerling potatoes and deep-fried salsify (a root vegetable).
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If Los Angeles Chef Jet Tila can break world records for Longest California Roll and Biggest Stir-Fry, it's logical to conclude that his long life noodles — a Chinese New Year staple dish — will help us all break the record for Longest Life Owed To A Noodle.Ginger-soy marinated chicken mingles with tender egg noodles…
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If you’re a garlic fiend, ramp season is your friend. The wild-growing onion-garlic relative is hot stuff from March to about May every year. A few years ago, at my favorite D.C. Italian restaurant Bibiana, I had my first ramp pesto and it was killer — a fresher, more seasonal incarnation of a classic Genovese pesto.…
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If you're going to make a foray into the art of French patisserie, you're going to need help from a very experienced, classically trained pastry chef with a killer blog. Baking master Edd Kimber's book, Patisserie Made Simple, is the next best thing to having your very own culinary tutor, so pick up a copy…
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“I’m not a football man; I’m a party man. So if there’s a party, I’m in. If there’s something where people are gathering around the TV to watch, I’ll be there,” says Marc Murphy, owner and executive chef at the Benchmarc restaurants in New York City. He loaned us one of his many, many party…
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On a recent sunny afternoon, Food Republic took a lunch break on the patio at Todd English's sprawling new Manhattan restaurant Crossbar. There's lots to like on the menu, but one dish that stood out on the appetizer list was lobster guacamole. That's right: English is putting lobster to use — perhaps because of its…
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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. Make…
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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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Renowned British chef Emma MacDonald is the founder of The Bay Tree, one of the UK's most beloved producers of pickles, relishes, jams, marinades and chutneys. MacDonald's new cookbook, The Artisan Market, is a collection of modern comfort food recipes we need to memorize. Like this sweet and sticky glazed pork tenderloin. Similar in taste and…
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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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I love making appetizers that are two or more dishes in one. Take chorizo potato bites for instance: they're "deviled eggs meet potato skins that also meet chorizo potato tacos." When it comes to snack food, hybridize all you want. That means not choosing between spicy popcorn chicken, sesame-orange chicken and chicken wings, because you…
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Everyone's gearing up for the Super Bowl, even French chef David Malbequi of East Village restaurant David's Café. His space is French countryside meets downtown NYC, the food is Frenchy does American, the beers are local, the wine is on tap and the drinks are smart. You may want to just stick with a local…
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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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It’s getting colder outside, so it’s time to get warm from the inside out. Here’s a soul warming dish that will help you shake off those impending shivers and make you blissfully happy.Combining lean buffalo and ground chuck in a spicy, beany mix accented with an uber-chocolately, roasty milk stout (which contains lactose and sugar derived from…
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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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At Sips & Bites we love to tweak a classic. This is a riff on a favorite game day snack — spinach artichoke dip. When we cater events, we find it's more special if everything is made in individual servings. This is much cleaner and better-looking than a big communal bowl of dip, but has…
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Lamb fan? Us too — Australian lamb whenever we can find it. Aussie lamb is all-natural, grass-fed and just generally happy. Served as grilled juicy chops, a tender roast or your own special creation, Australian lamb is a nutrient-packed protein source available at many major supermarkets. Seek out this meaty treat and get cooking!"If you ever wanted…
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For years, Twede's Cafe in North Bend, WA, has played up its connection to Twin Peaks. Just to be clear here: we're referring to the cult TV series from the 1990s; not to be confused with the nation's fastest-growing "breastaurant" chain of the same name, which is something else entirely. Fans of the show will…
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Ask any bona fide globe-trotter to list their favorite places in the world, and South Africa and its Western Cape will come up time and time again. Few other cities can match Cape Town’s abundance of activities, natural beauty and topographical variety. But venture to the wilds that surround this extraordinary city and the treats…
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At some point in the future, we might be seeing advertisements for tourism in a little town in Slovenia called Žalec, the future home of Europe’s first beer fountain. According to the BBC, the town is known for its valley of hops plantations and will be constructing a fountain that will offer local Slovenian beers at…
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I try to be an open-minded eater — it's my job, after all. Barbecued goat udder? Delicious! Crocodile curry? Bring it on. Yet when it comes to desserts, I've always harbored largely unshakeable prejudices: In my boring Western rulebook, fruits, buttery pastry and even cheese and eggs spell end-of-repast bliss, while the occasional run-in with…
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You say Philly, but I say Pitt! Now don’t get me wrong: I love Philadelphia. It’s a really rad city. And as a Pennsylvanian, I’m stoked that the dining scene there has been receiving so much positive attention as of late. Not only is it well deserved; it was long overdue.However, I think it’s time…
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Washington, D.C.’s vibrant restaurant scene has been growing at a dizzying pace for the past few years — and it shows no signs of slowing down, as big-name chefs and promising up-and-comers alike have unveiled a flurry of high-profile projects this spring. Here are eight notable new spots to check out in and around the…
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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.Walking the streets of…
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When chef George Mendes launched Lupulo in New York City last year, the restaurant quickly caught my attention. The simply prepared seafood and traditional Portuguese dishes are presented with the same technical acumen that has made his Aldea a dining destination over the last seven years. And it's served up with a highly curated list of…
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From the local chef bringing modern culinary techniques to classic Creole cooking to the dives and cocktail joints that make up what is easily the country’s coolest bar scene, New Orleans is an incredibly dynamic place that — like any great food city — is constantly evolving. Whether you’re in town for NBA All-Star Weekend…
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Columbus, Ohio: home of the Buckeyes, which I quickly learned is a poisonous nut as well as a peanut butter and chocolate dessert and the mascot of the Ohio State University. No, I did not eat a poisonous buckeye. I did eat a ton of top-notch food, though. If you can't find excellent places to eat in…
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The 9th Annual Charleston Wine & Food Festival was a sunny showcase of the explosively popular Lowcountry cuisine the region is famous for. With no shortage of celebrity chefs and, more importantly, about a thousand masterful preparations of fine heritage pig, this is one destination the traveling food enthusiast shouldn't miss. We hopped down for…
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Istanbul is where continents and cuisines connect. The historic seat of empires and the gateway to the spice trade, the city boasts a food scene that reflects its neighbors in the Mediterranean and Eastern Europe, as well as towns and provinces throughout Turkey. Walking through the streets, you’ll see spit-roasting meats, tart and fresh juices squeezed to order,…
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