Jeffrey Morgenthaler is Food Republic’s contributing cocktail editor and the author of the column Easy Drinking. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon, and is the author of The Bar Book: Elements of Cocktail Technique. I would assume that anyone reading this column is a fairly well-versed fan of all things…
Read More
Miami is obsessed with the cafecito (also known as a café Cubano or a Cuban coffee), a fantastically strong, super-sweet espresso. It’s made by pouring a little just-brewed dark roast over demerara sugar and then mixing it into a paste. This helps create a foamy layer of crema on top after the remaining espresso is…
Read More
Despite its deeply rich and advanced gastronomic culture, New Orleans has an unfortunate history of lagging behind when it comes to beer. This wasn't always the case: Once home to dozens of breweries, the Big Easy had become the largest beer-producing city in the South by the 1880s. But as with so many other U.S. regions,…
Read More
Vermouth has had a bit of an identity crisis throughout the cocktail revolution. A key ingredient in iconic cocktails such as the martini, the Manhattan, the Negroni and others, sweet vermouth is seldom consumed on its own in the U.S., except perhaps by bartenders. This stigma is largely why the affinity for vermouth by a younger generation of…
Read More
How did the humble gin and tonic earn its lofty status as the unofficial national drink of Spain? “Because it’s a drink that’s easy to make at home,” says bartender Alessandro Pasquinucci of Barcelona's Bloody Mary Cocktail Bar.But of course, it’s in actual bars like Bloody Mary that Barcelona’s new wave of gin tonics is cresting. And maybe…
Read More
Food Republic’s Richard Martin and Chris Shott are two Brooklyn dads who like to drink good wine. Occasionally, they compare notes on what they’re drinking and post them here for proper sommeliers to ridicule. Follow them on Delectable: @richardmartin1, @chrisshott.RM: So we're headed to Washington wine country today? Walla Walla wut!CS: Yakima, Columbia Valleys represent...RM: Okay, first…
Read More
2015 was another banner year for the nation's beer industry.According to new figures released yesterday by the Brewers Association, the number of operating breweries in the U.S. grew by about 15 percent last year, totaling 4,269 — "the most at any time in American history," the trade group said. Only four years ago, the annual…
Read More
The next time you enjoy a nice, carbonated craft beer, you may have NASA scientists to thank for providing those satisfying little bubbles.Robert Zubrin, an aerospace expert who had a hand in creating technology that helped in the excursion to Mars, has figured out a way to use some of that same technology to help small brewers, according…
Read More
I will never forgive Dave Matthews for all the noise pollution he created during the 1990s and early 2000s — no matter how flavorful, eco-friendly and otherwise irresistible his hugely publicized pinot noir might be.If you are unfamiliar with the Grammy-winning singer-songwriter behind such inexplicable hits as "So Much to Say" and "Gravedigger," consider yourself lucky. I had a…
Read More
Birch Coffee is one of the most recognized names in the New York City coffee scene. Started in 2009 by Jeremy Lyman and Paul Schlader, the shop has since expanded to six city locations, with the goal of serving great-quality coffee while providing exemplary customer service. The duo sources its beans directly from the best coffee…
Read More
If Mean Girls were written today, the iconic line “Is butter a carb?” spoken by the loathsome Regina George would probably change to “Is butter gluten-free?” You’ve probably heard the same wondered about vodka.Good news: Russian vodka makers Stolichnaya (better known as Stoli) will be peddling gluten-free vodka in April, according to Reuters. But here’s the…
Read More
[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/03/The-Emerald-1865-Still-High-Res-700x1050.jpg] You would be forgiven for thinking Irish whiskey comes only in shot form. Most of us know it as little more than a light, blended whiskey, and few of us can name an Irish whiskey that isn’t Jameson, Powers or Bushmills. It’s no wonder — until a decade ago, only three distilleries in Ireland…
Read More
According to a report released today by the Champagne Bureau, Americans are sipping on more Champagne than ever before. For the third year in a row, shipments of Champagne — the capital "c" means that it's authentic Champagne from the French region that produces it, as opposed to other sparkling wines — increased in 2015…
Read More
Sean Muldoon takes his Irish coffee seriously. I mean, really seriously. Some might say his obsession borders on maniacal. And it’s not just because he’s proudly Irish, or because he’s one of the most revered cocktail experts around. Prior to the opening of the Dead Rabbit, his award-winning bar in Manhattan’s financial district, Muldoon and…
Read More
Way back in the 19th century, so the story goes, a Brussels-based brewer of lambics, those beers made with a sizable volume of wheat as well as wild yeast, ran out of barrels just as a big shipment came due. To get his wares to the client, the brewer poured his lambics into empty champagne…
Read More
Contributor Chad Walsh writes about wine and other beverages frequently for Food Republic. He is the former beverage manager for the Dutch in New York City and is currently working on the opening of Agern, Danish chef Claus Meyer’s planned restaurant in Manhattan’s Grand Central Terminal.Wine country: It has such a nice ring to it. “Oh, we’re…
Read More
The mellowing of marijuana laws in places like Colorado, Oregon and Washington state has brought new meaning to the idea of plant-based cooking in America. But the funky green stuff has other applications, too, beyond the classic pot brownies or the more contemporary "herb butter" for your steak. Like cocktails, for instance."It adds very green tasting notes and aromas, and…
Read More
The healing effects of bitters and tonics have long been known to aid digestion. But in cocktails, they are usually used in scant amounts to add depth and seasoning. Defying convention and logic, a rogue subset of cocktails based on an ounce-plus of bitters does exist and enjoys a healthy fandom among drinkers. At the…
Read More
Poland’s second-largest city is best known for being the hometown of 19th century composer Frédéric Chopin (and perhaps his namesake vodka), its Gothic architecture and its proximity to Auschwitz. Recently, Kraków’s excellent bars and restaurants — many of which are in the city’s vibrant Jewish Quarter — have begun to attract visitors from abroad. One aspect of the city’s culture…
Read More
What is the current state of natural wine? That question was exhaustively (and exhaustingly) answered on the last weekend of February, when the Big Glou wine fair launched at the Wythe Hotel in Brooklyn. The hotel’s event room, a cavernous brick rectangle decorated with large mirrors that make it look bigger still, hosted a hundred…
Read More
The art of crafting cocktails has always been built on experimentation and pushing the innovations of previous generations forward. For legendary bartender Dick Bradsell, it was all about perfecting great drinks and keeping up a standard of excellence, which is why his now-classic invention, the Bramble, as well as his later creation, the espresso martini, became…
Read More
Before you jump the gun and say that astronauts get to eat the coolest foods, like Dippin’ Dots, and bob for floating potato chips in zero gravity, remember that they also have to drink everything from bags through straws. Until now, according to Co.Exist.NASA has created a way for astronauts to drink coffee from an open container…
Read More
In November 1980, Ken Grossman and Paul Camusi, two Northern California homebrewing enthusiasts who had recently launched a brewery called Sierra Nevada, came out with a pale ale that was unabashedly citrusy and bitter. They called it, simply, Sierra Nevada Pale Ale and released it in the spring of 1981.It was their Chico-based brewery's second commercial offering…
Read More
Since opening in 2009, Citi Field has seen its share of mediocre baseball. Its home team, the New York Mets, failed to seriously contend for a playoff spot during the first six years of the ballpark before making an improbable run to the World Series last season. In contrast, the quality of the food and…
Read More
It's been a crazy year for Suzanne Levinson. Last March, her popular New York City restaurant, Pommes Frites, known for its Belgian-style fries and its enormous arsenal of sauces and toppings, was destroyed in a tragic gas explosion that killed two people and injured several others. Next month, Levinson plans to resurrect the restaurant and all of…
Read More
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. Such is the unpredictable nature of the restaurant world. We’ve worked diligently to…
Read More
It’s difficult to challenge the traditional french fry — after all, there’s good reason they’ve been around since the late 1600s. Even so, if we’re able to acquire health benefits with our fries on the side, be it a potassium boost or an increase in our daily fiber intake, all the better. From celery root…
Read More
Welcome to Dubai, brunch capital of the world! You call your two-hour poached egg and mimosa social jaunt a tradition, but wait 'til you take a glimpse into brunch culture in this notoriously over-the-top locale.We know what you're thinking: Bloodies and Bellinis in a booze-free country? Worry not! The top spots in town are in hotels, where…
Read More
If you can make fries at home, we can steer you in the right direction regarding what to do with them. And sure, you can just hoover them right out of the fryer with salt and ketchup — that's one of the chief goals of Frites Week — but while you've got a hankering for crispy potatoes,…
Read More
The only thing better than french fries is cheese fries, but it's not necessarily as simple as it seems; there are definitely some things to keep in mind. Cheese, while certainly an enhancer, is not a foolproof ingredient. There are pitfalls you may stumble into, and we're here to get you out. Let's break it down.
Read More
Over-the-top fatty, cheesy, deep-fried stadium food has long been an honored baseball tradition. After all, you need your strength for the wave, the 7th-inning stretch, beer runs and the bathroom line. And nobody's queuing up at the salad booth because 1) salad is not usually on offer, and 2) carrying a salad back to your seat, depending…
Read More
At some burger chains, french fries are a side dish. At Five Guys, they're an obsession for customers and employees alike. The Lorton, Virginia–based chain now has more than 1,300 locations around the globe, with rabid fans who swear by the savory burgers and that glorious single side item: hand-cut french fries.[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/03/FiveGuys-0143-700x1050.jpg] "They're our passion," says…
Read More
Generally speaking, mushrooms can easily stand alone as the focus of an entrée whether or not you're going easy on the meat. We've rounded up 8 vegetarian mushroom recipes for dinner tonight that will leave you entirely satisfied and restore your faith in the delicious fungi that's just as happy in a jam-packed sandwich as…
Read More
We know that consuming copious amounts of sugar can provide us with bursts of energy that usually end in a crash. Very similarly, sugar, in the form of gummy bears, is said to have enough energy to fuel a rocket!The masterminds behind Discovery Channel’s Mythbusters put the myth to test by melting a crapload of gummy…
Read More
Say what you will about shellfish or chocolates, but there's no better V-Day treat than a large hunk of juicy red steak. See? Red. Like hearts. Rather than mangle our hands on sharp shucking knives and shell edges — not that we wouldn't do that for our beloveds, we totally would — we're slapping a big piece of…
Read More
Great news for your butcher, perhaps less so for your cardiologist: Bloomberg Business reports that Americans are expected to eat more beef in 2016 — an estimated 54.3 pounds per person, according to the U.S. Department of Agriculture. That's the first increase in ten years.The beefy bump bucks an overarching trend in meat selection: Demand for the red kind has fallen…
Read More
They don't make TV commercials like they used to. These days, the jingles are more poppy and the images more indulgent. They make us pine for wholesome days of family fun. So here are our five favorite classic fry commercials. From In-N-Out's fresh and never frozen fries and McDonald's advice to sneaking a fry from someone's…
Read More
It’s a belt-bursting job, but somebody has to do it: tireless “bravas hunter” Edu González gives us his list and tips for the top fried potatoes with spicy sauce and aioli.Legend has it that patatas bravas came about at Barcelona’s Bar Tomás, a place that still offers only half a dozen other items besides the fried potatoes…
Read More
I’ve long led a one-man campaign against the march of the frozen French fry, which seems to have stealthily infiltrated most corners of the world. It used to be easy to spot these imposters, with their regular, clearly defined industrial shape, but now they come in all forms and sizes. In the U.K., for example,…
Read More
They're salty, crunchy, delicious. You can dip 'em. Eat them plain. Put them on a sandwich. A hamburger isn't a hamburger without them by its side. You guessed right. They're French fries! Or frites, if you wanna get all European about it. And we do — especially when we realized that there was a good pun in there!All…
Read More
London, Greece, Dubai — it was all in a week's travel for us here at Food Republic. Equally as exciting as exploring the gastropubs, restaurants and brunch scenes in these foreign countries, however, was discovering hidden gems on our home soil. How did Bushwick, Brooklyn, become such a restaurant hotbed? Why is Chicago seafood better…
Read More
Making your own fries is as important as making your own burgers: everything tastes better homemade. Now unless you have a deep-fryer, these are going to be on the "rustic" side. I personally like them better that way — you get variation in the color and texture throughout each fry that makes it a much…
Read More
Fantastic news, Twin Peaks fans! Pies and doughnuts that we’ve only dreamed about and fawned over will soon become a reality in our kitchens thanks to the unauthorized cookbook Damn Fine Cherry Pie.The 75-recipe filled book will include recipes based on scenes and lines from the food-obsessed show, such as Mexican Chihuahua Churros, Doc Hayward’s Diet…
Read More
The battle against rampant food waste rages on! Smarter food shopping and preservation methods are on the rise, as is reducing organic food waste whenever possible, and not just by eating banana peels and avocado pits and wearing pineapple leather (remember: consuming edible organic matter is always better than composting). Let's take a look at some of…
Read More
Want to create to create a super-succulent ham that puts store-bought stuff to shame? Just in time for Easter Sunday, ChefSteps sent us the recipe for this showstopping, flavor-loaded centerpiece dish. Brined, cooked (sous vide), glazed and roasted, this homemade ham comes out golden brown and gorgeous. It’s bound to bowl over guests, who will…
Read More
In the future, a trip to your local farm could be as simple as visiting your local grocery store. This is already a reality at the Metro Supermarket in Berlin, according to Fast Co.Exist.The Infarm, a miniature greenhouse, makes vertical farming and fresh produce accessible to the public by allowing shoppers to grab vegetables straight from the…
Read More
At a time when food waste is a hot topic, you may find yourself wondering how to cut down on organic waste in your own kitchen. Can you eat banana peels? Yes, with a little preparation, and the same goes for avocado pits.Admit it: You aren't really going to stick toothpicks into it, place it over…
Read More
If you've never visited South Africa, either on some gourmet safari or otherwise, then you're probably unfamiliar with braai, the country's regional style of barbecue. A popular South African restaurant chain is hoping to change that, by bringing this particular meat-grilling tradition (the fast-food version, anyway) to the U.S., and the big reveal is taking place right in the heart of American barbecue country: the South.…
Read More
For a spin on the traditional wedding bouquet, fry up an arrangement that people other than the bride can enjoy with this video tip from Korean YouTube channel Cookat TV. Look, I just schlepped a jillion miles to watch you get married — toss this bouquet and let's eat. And sure, if you want to keep making it about you, stick…
Read More
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. Such is the unpredictable nature of the restaurant world. We’ve worked diligently to…
Read More
Ever go to a dinner party and think to yourself, “What this gathering really needs is some spirited political discussion” before remembering that such interactions rarely end well? Do you happen to have a crush on a fellow politically inclined guy or gal, but just don’t know how to make your feelings clear?Then worry not,…
Read More
[Warning: The following article contains several graphic butchery photos. Viewer discretion is advised.]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…
Read More
Happy spring! Here’s the latest health trend that’s taking Instagram by storm: the watermelon pizza. It’s pizza without the “guilt” and, you know, without the pizza.What is essentially a fruit salad posing as a slice of ‘za, these triangular slices of watermelon are situated in a circle to mimic the real thing and topped with…
Read More
Easter's right around the corner, so you're going to need a ham. Unless, of course, you're doing lamb. But we're partial to ham because frankly, tenderly glazing a huge spiral-sliced hunk of pig meat is not only special, it's the right thing to do by your guests. Take your pick from the recipes below —…
Read More
Bread has become one of the most vilified foods in all of dieting history. Easy to consume, almost universally palatable, inexpensive and widely available, this staple of most American grocery shopping carts is one of the first things we cut out when trying to lose weight. Bread releases starch and sugar too quickly, causing blood-sugar spikes and…
Read More
Sambal oelek? Khao soi? Kimchi? Seaweed? We took in-depth looks at some of the most popular foods in East Asia, and pondered their potential futures in the U.S. On the more conventional side of things, we found the best steak restaurants in London and learned how to make Brussels sprouts two ways with Philly chef…
Read More
For vegans and the lactose intolerant, butter substitutes like margarine and Earth Balance are pretty much the end of the road. For vegans and the lactose intolerant who have ever tasted cultured butter (a.k.a. "European style"), this is a sad fact. Cultured butter, named for the yogurt that adds a smooth, sweet tanginess, is just about as…
Read More
Soufflés have a reputation for being particularly finicky. It’s only natural, then, that we proceeded with a certain amount of caution when ChefSteps wrote in this week with a recipe for its molten chocolate soufflé. What we discovered was a surprisingly simple process, devoid of any special tools or skills. The end result is a…
Read More
Dining out has never been more of a process. Gone are the days when you could make a same-day reservation over the phone, enjoy a quick dinner, request the check, do some quick math and be on your way. In today’s world, prime-time tables are attainable primarily by planning weeks, even months, in advance or through…
Read More
Few critics can finish every portion of every plate that's put in front of them. That's where the genius of this series from New Zealand comes in. The Critic and the Pig is part Comedians in Cars Getting Coffee, part Flight of the Conchords (mostly because of the accents) and yet another great example of how food and…
Read More
Noma chef René Redzepi and his team are bringing back the world’s most famous food conference. After taking a year off, the two-day MAD symposium is scheduled to take place in Copenhagen, Denmark on August 28 and 29. There will also be a one-day pop-up event in Sydney, Australia, on April 3.Redzepi’s crew writes in…
Read More
Instagram, the only internationally acceptable proof you did and/or ate something, announced today that it'll be scrapping your current chronological layout for an algorithm-based system that lines up your photos based on what you're most likely to be interested in. Taking into account photo timelines, your relationship with the person who posted and the subject matter, the photo-sharing mega-platform…
Read More
Many musicians venture into the world of food, whether they’re writing cookbooks or opening restaurants. But the cultural exchange goes both ways: Waffle House, the diner chain with a cult following, has been dabbling in the music business for the past 30 years, according to NPR.From gospel to rock ‘n’ roll to bluegrass to Beach Boys–esque jingles,…
Read More
St. Patrick’s Day is synonymous with excessive amounts of beer drinking. Word of advice: Fill up on food before you go all out. Here are 20 of our favorite green recipes, for St. Patrick’s Day and beyond. We’re not talking about that disgusting green dye that turns bagels and beer an un-shamrocky shade of green.…
Read More
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…
Read More
The news that acclaimed British steak house Hawksmoor would be setting up shop in the Richard Rogers–designed 3 World Trade Center in Manhattan in 2017 provoked greater reaction in London than New York. For us Brits, perhaps this was about recognition — that the export of a beloved home-grown brand and exemplar of everything good…
Read More
This morning, the James Beard Foundation announced the chef and restaurant award finalists (whittled down from a much longer list of semifinalists) for its annual awards program, which will be presented at Chicago's Lyric Opera 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…
Read More
According to the Dallas Morning News, Republican presidential candidate Ted Cruz's campaign asked supporters (or "prayer warriors") to abstain from food yesterday in preparation for Tuesday's primaries. In case you missed it, however, there's still time! We're here to help you through the day, as we assume you've never fasted in order to help elect…
Read More
Seaweed: It's what's for dinner. While it has always played a significant role as a cooking ingredient in East Asian cuisines, seaweed has yet to truly catch on as a part of Western diets. But there are indications that this may soon change. With demands for low-calorie, nutrient-dense foods at an all-time high, health-conscious and adventurous eaters…
Read More
The imminent arrival of spring means you can stop filling the larder with roots and start getting excited for fresh fruits and vegetables. "I think March is the probably one of my most favorite months," says chef Amalia Scatena of Cannon Green in Charleston, South Carolina. "You transition out of the root vegetables you have gotten so sick…
Read More
Filmmaker Asori Soto, along with an executive producer on the acclaimed Jiro Dreams of Sushi, is documenting the storied food culture of his native Cuba and leaving no stone unturned. Cuban food in America is generally limited to a short repertoire of dishes, but Soto has spent the last year gathering footage of the cooks, ingredients and influences that…
Read More
Chef Brian Tsao has had quite the last few years: opening the Mira Sushi & Izakaya in NYC's Flatiron District, beating Bobby Flay on Food Network's Beat Bobby Flay and finding an outlet for all the tension that comes with being a successful chef. Tsao used to be in a heavy-metal band in China, if you didn't know.…
Read More
We got very educational this week at Food Republic. Following a weekend at the Charleston Wine & Food Festival that left us fully satiated, we headed to New Orleans and got a history lesson on why it's a hotbed of Vietnamese cuisine. After that, we ventured out to Cambodia to learn about the country's most famous dish, and…
Read More
We've all seen it: the wedge of cheese on the platter whose innards have been scooped out, leaving behind the shell that allowed its wonderful flavors to develop. Who left the rind behind, and why?So long as the cheese coating in question was not made by man alone (like the red wax on Gouda) the…
Read More
Rhymes with "marinate," (or whatever, geez) and means something similar. But instead of infusing meat with flavor, you're soaking fruit in sugar or something else. Why would you do something so nice to fruit? Let's get into it.Macerating isn't limited to sweet applications. Fruit can be macerated in liquor, its own juice, even vinegar. The…
Read More
Awh, ghee. Actually it's pronounced with a hard "g." Ghee is the Indian name for clarified butter, or butter which has had the milk solids removed.The process of removing milk solids from butter is incredibly easy — simply heat butter over a low flame and skim off the white particles that rise to the top.…
Read More
If you're perusing Food Republic, surely you've heard the term "rendered bacon." Render means "cook the fat out of." The bacon is a great thing to add to a world of recipes, and the rendered fat is a great thing for frying. Ever fried an egg in bacon fat? It's breathtaking (and just not because…
Read More
You've probably come across this item in a cabinet or pantry and been like, "cream of what now?" or, "like tartar control toothpaste?" It's not cream or a toothpaste component — the name makes no sense. Not much of a baker? You probably don't need this stuff around. But if you've ever felt the need…
Read More
One simple tool in your kitchen arsenal can save you a ton of cleanup time in the cooking and baking departments. Keep parchment paper around and watch the magic happen. It's just very thin grease and moisture-resistant paper, but having that layer between a baking sheet and your baked goods makes a big difference.Lining baking…
Read More
We all scream for ice cream...well, maybe not in February. It's too bad that the Cream Brothers, John Lutz and Tim Robinson, don't know this.Robinson, a former cast member and current writer for Saturday Night Live, joins 30 Rock alum Lutz as his loud and dense brother and business partner in a three-part web series, The Cream Brothers, for…
Read More
We’ve already established that pork belly is one of our favorite cuts to cook with at home. We showed you the easiest way to work with it in the form of a traditional braise and delved into the quickest way to get it done by using a pressure cooker. This week, we called on our friends…
Read More
We're big fans of grandma-style pizza here at Food Republic. The square-shaped pies that came from Long Island have become a staple of New York City pizzerias as well — even inspiring a saucy line of promotional bath linens at one of our favorite spots, GG's in Manhattan's East Village.Now, it seems, this regional style of pizza-making…
Read More
In totally logical news: by rinsing raw chicken before cooking it, you are in fact effectively distributing infection around your kitchen in the form of chickeny water droplets. According to the United Kingdom's Food Standards Agency, those droplets can travel up to three feet before landing on...well, what's within three feet of your kitchen? The…
Read More
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…
Read More
We tend to not pay much attention to single-day food “holidays” here at Food Republic. We don’t really need any more excuses to celebrate items like bacon, guacamole and French toast, thank you very much. But when an NBA player blindfolds himself in order to prove his supremacy of cereal knowledge, we’ll certainly pull up…
Read More
If you've ever dined in a Middle Eastern restaurant, you may have noticed the dark red powder that dusts everything from salads to meat to baklava. It's sumac, and it packs a wallop of tart, lemony, almost vinegar-like flavor that brightens salad dressings, popcorn, even Bloody Marys. It's a spice every kitchen should have, and one that…
Read More
Don’t get this capsicum confused with other green-colored chilies — there’s a reason the New Mexican variant has such a cult following. They’re spicy, meaty, bright and oh-so-flavorful, especially if you’re lucky enough to score them freshly roasted. The lushness of the pepper really showcases that this vitamin C-packed ingredient is indeed a fruit. However…
Read More
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,…
Read More
Even the most die-hard produce lover might be intimidated by the magnificent jackfruit. It is the largest tropical tree fruit in the world — each one can weigh up to 100 pounds. Both the flesh and juice have been used in numerous culinary applications, and modern-day preparations range from chips to ice cream to fake meat. In its…
Read More
The United Nations Educational, Scientific and Cultural Organization (UNESCO) will be petitioned this year to recognize authentic Neapolitan pizza as a global heritage treasure. Italy boasts a long list of recognized cultural treasures and World Heritage sites, many of them music-, architecture- and cuisine-related, and this year, the official preparation method for this simple, perfect food…
Read More
[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/03/Philly-Malaysian2-700x394.jpg] There’s no questioning the workhorse nature of the coconut. Its water is a purported hangover helper, its milk an intrinsic ingredient in countless curries, and its shell serves as both a tropical cocktail vessel and a makeshift bikini top should you find yourself on a desert island. But at Saté Kampar, a new Malaysian saté…
Read More
What do Tango Chili Sauce and Senator Bernie Sanders have in common? They’re both from Brooklyn, and they share a name, sort of.The small-batch, carrot-based hot sauce released a special label featuring the presidential candidate’s face and calling it “Feel the Bern.” Tango is also donating 10 percent ($1) from each bottle sold to Sanders’s…
Read More
Verona, Italy, is primarily known as the setting of Shakespeare’s Romeo and Juliet. But the northern Italian city recently made headlines for enacting a ban on new restaurants offering mostly “ethnic” or deep-fried food. So is this somewhat radical measure an attempt at preserving the city’s culture or a sign of something far more political and far-reaching?Longtime…
Read More
“What we do is salt and pepper and…fire,” says pitmaster Aaron Franklin about the trademark Texas barbecue he sells out of his insanely popular Franklin Barbecue on the Eastside of Austin. People have waited up to four hours for his brisket, ribs and Central-Texas play on pulled pork, which can run out at the inhumanely early hour of 10…
Read More
I've arrived in New Orleans with food on my mind, and MoPho is dishing what I crave: a fragrant, deeply spiced bowl of pho. As I sip my boozy bubble tea, the pièce de résistance arrives. Rich beef-marrow broth swims with rice noodles, house-made head cheese and delicious meatballs that taste just ever so vaguely…
Read More
There's a food stylist on Instagram who will make you wish you'd never eaten that avocado with a spoon. Dutch blogger and food stylist Colette Dike, better known as Food Deco, is a true master of the vegetable peeler, the only tool you need to transform whole, ripe avocados into silky yellow-green curls.[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/03/sweetpotato.jpg] Ever plate a…
Read More
Whether your ambitious spring trip has you headed to Barcelona or to South Africa, we've got all your eating recommendations covered here at Food Republic. We compiled a pretty impressive list of restaurants that just opened their doors around the country, along with one spot in the up-and-coming food destination of Tel Aviv, Israel. And right…
Read More
Ramen and sandwiches are both incredible foods, favorites in the offices of Food Republic. Sometimes they're paired together, as seen originally with the wildly popular ramen burger. But in a new twist, instead of acting as buns, the noodles serve as the filling between slices of bread. Yes: According to RocketNews24, the country that brought you eel-flavored soda…
Read More
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. We end up questioning whether we should cover a restaurant during our fall…
Read More
Just last week, our friends at ChefSteps wrote in with an easy technique for a bone-sticking braise that’s perfect for pork-belly preparation. The only problem? It requires time — lots of it. So what to do with that tender chunk of fatty pork belly lying around when time isn’t exactly on your side? Break out the…
Read More
Has the phrase “There’s an app for that” gone to overkill heaven yet? If not, we’re about to use it because there are now apps for things you probably haven't even thought about.Millennials were the most talked-about wine drinkers last month, having consumed almost half of country’s vino in 2015. This means that more of these young’uns are…
Read More
What's a vegan-certified farm? It's a step beyond organic, using no pesticides, herbicides, GMOs, animal manure or fertilizers like bone meal (a blend of slaughterhouse by-products that helps enrich soil with phosphorous). The standards are so rigorous that there's just one of them in the whole country: Philadelphia hydroponic produce growers Metropolis Farms, which operates on the second floor…
Read More
Olives have been many things to many people: the bar snacks of the ancient Greeks, the Roman Empire’s favorite finger food, and a mainstay of the modern Mediterranean diet. They're also a delicious, exotic antipasto well suited for the most astute of pastas or the drunkest of cocktail party platters. Their firm flesh and briny flavor…
Read More
Not a day goes by without some major food-supply conglomerate or fast-food chain announcing the date, sometimes a few years in the distance, when all the chickens and/or eggs it sells to the public will be free range or antibiotic-free or organic or whatever. But today's announcement that the Kraft Heinz Company "will transition to using…
Read More
A little cured ham never hurt a meat-lover, are we right? The addition of a few slices of this Italian pork candy (think fruit roll-ups) to a meal can turn a decently solid spread into a restaurant-quality affair. Break out the prosciutto for dinner tonight and add a classy touch to the whole meal —…
Read More
We don't need to tell you to sub mushrooms for meat on Mondays. That's the kind of alliteration you probably already use on a regular basis. The fact of the matter is, mushrooms are a superb understudy for just about any kind of animal protein whether you're off meat for good, an observant flexitarian or…
Read More
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. The globe artichoke, the most common variety of artichoke, is a perennial plant hailing…
Read More
Chances are that you have posted a photo to Instagram of a recent meal you’ve enjoyed at a restaurant or cooked at home. There are thousands of accounts devoted entirely to people’s daily eating routines (and, of course, ones consisting solely of food porn shots). But did you know that these casual food snaps are…
Read More
When I first started researching the much-hyped Magical Butter maker, I was a little skeptical. This device is a kind of specialized slow cooker with a tiny propeller that protrudes into the center of the cooking chamber. The idea is that the machine is able to extract nutrients and essential oils from aromatics and infuse them into fats…
Read More
So you've been saving up and want to stock your kitchen with some state-of-the-art appliances. First, allow us to compliment you on having your priorities in order. But where to begin? Our Tested column series is a pretty good place to start. Basically we go out, buy the equipment and test it for quality and value…
Read More
If any company has a right to make a sneaker that's an ode to chicken and waffles, it's Nike, which was founded with a shoe whose sole was molded in an actual waffle iron. (The waffle iron is on display at the company's headquarters in Beaverton, OR.) Today comes the news, via Highsnobiety and Sneakernews, that Nike…
Read More
Most fashion designers would never think to put an automated Japanese toilet on one of their designs, but that’s precisely what makes Christina J. Wang’s whimsical, colorfully illustrated scarves so desirable.Since launching her line of printed silk, cashmere and lightweight wool scarves in 2014, the New York City–based painter turned designer has produced various limited-edition…
Read More
Think you know all the major players in this vast gastronomical world? If you haven't heard of America's first celebrity chef, Jeremiah Tower, then you might want to reconsider your answer and educate yourself at this year's Tribeca Film Festival. Jeremiah Tower: The Last Magnificent, produced by Food Republic parent company Zero Point Zero Production…
Read More
[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/03/Smokeless-Grill-edit-1-700x461.jpg] I’m steadfastly averse to countertop appliances. Aside from the essential stand mixer and food processor (okay, and one very cute juicer), I see no reason to own them. Typically they are expensive, underperform and seem to be designed with everyone except the user in mind. However, last week at the International Home and Housewares Show…
Read More
Gwyneth Paltrow, actress, healthy-lifestyle connoisseur and a person who seems to always have some sort of beef with homemaking goddess Martha Stewart, recently posted a recipe for a morning smoothie on her site, Goop, whose ingredients will run you a cool $200. (The recipe actually puts "smoothie" in quotes. What are you trying to tell us here,…
Read More
There's no one who speaks Greek food better than Diane Kochilas. Having spent over 20 years as the food columnist and restaurant critic for Athens’ major daily newspaper Ta Nea, Diane has written 18 books on Greek cuisine, including the recently published Country Cooking of Greece. She acts as consulting chef at four popular Greek…
Read More
Erling Wu-Bower is the James Beard–nominated chef de cuisine at Nico Osteria, the newest concept from renowned Chicago restaurant group One Off Hospitality. With award-winning restaurants Blackbird and the Publican, and the delightful honky-tonk Big Star, One Off is no stranger to risk. Opening bold concepts in neighborhoods where nothing remotely similar exists, they’re constantly challenging…
Read More
I had always considered “chef crush” to be a largely fictionalized term, circulated by a certain (anonymous) Food Republic staff member, perhaps down on his/her recent dating prospects. That was all in the B.C.M Era, however — namely, before I met Irish chef Clodagh McKenna. And simultaneously began to ponder why I had never previously…
Read More
A few months back, I had the privilege of dining at the historic James Beard House in New York City, with the added bonus of being seated right beside Susan Ungaro, longstanding president of the esteemed culinary foundation that runs the place.Over the course of our meal, Ungaro reflected on how much her organization's prestigious annual awards program…
Read More
Daniel Humm, the executive chef and co-owner of Eleven Madison Park and the Nomad in New York City, was honored at this year’s Careers Through Culinary Arts Program (C-CAP) benefit for his leadership and achievements on Wednesday.The event brought in more than $1.2 million in one night — a record for C-CAP. These proceeds will go to the…
Read More
As eco-conscious consumers continue to curb their carbon footprints, the market for sustainable products is rapidly expanding. From biodynamic wine to green beer that has nothing to do with St. Patrick's Day, all our favorite luxuries are taking a leaf out of, well, plants! Leather is one material that's steadily losing fans as the price…
Read More
The International Home and Housewares Show, or IHHS to insiders, is the industry's biggest trade event of the year, where vendors, inventors and chefs peddle their wares to buyers, retailers and media. For brands, it’s a splashy stage to debut their newest products. For everyone else, it’s an opportunity to peer into the very near future of…
Read More
South by Southwest starts tomorrow, and Food Republic is in on the action. Editorial director Richard Martin will moderate a panel featuring Ludo Lefebvre, Erik Bruner-Yang and Foreign & Domestic's Alexis Chong titled "Modern Day Chefs: Paying Your Dues Upfront." The conversation will center on how changing times and social media have made it possible…
Read More
Nashville-based writer Chris Chamberlain profiles chefs and restaurants with particular talents for classic and reinvented Southern dishes. Now, he's taking his investigations another link up the food chain as he travels to visit with some of those chefs' favorite farmers, ranchers and purveyors from across the South. In a new Food Republic series, Southern Grown…
Read More
I'm @ChrisHimmel of #HimmelHospitalityGroup in Boston, MA and we're very excited to be taking over the @FoodRepublic #Instagram site! We're 18 days and almost 5000 miles into our #HimmelHitsTheRoad #CrossCountryCulinaryRoadTrip to visit some of the finest restaurants, farms, fishermen and producers of exceptional food throughout the country...we look forward to having you along for the…
Read More
[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/03/machine_font_twolights-700x467.jpg] What if you could make fresh tortillas at home as easily as brewing single-cup coffee at the office? That's the pitch that inventors of the Flatev are making today during a seminal food-technology showcase in Brooklyn, New York.The Swiss-engineered appliance — think Keurig, but using tiny single-serving pods filled with masa, not java — is said to crank out individual tortillas in less than a minute each.Designers of…
Read More
There's not much art to yanking the wrapper off a Tootsie Pop (nor in counting licks to the center, frankly). While spun-sugar decorations may top the exquisite desserts of America's top pastry chefs, they pale in comparison to the creations of Japan's renowned sugar artists. The "candy goldsmith" behind the impressive work above is Shinri Tezuka out of…
Read More
The esteemed James Beard Foundation announced today the creation of a whole new category for excellence within its prestigious restaurant awards program. The Design Icon Restaurant Award will recognize "restaurants in the United States that serve as national standard bearers of outstanding design and design innovation," according to a press release.And the inaugural award goes…
Read More
In Food Republic’s new column, Bang Bang Talky Talk, we take a cue from comedian Louis C.K. and bring interesting people to dinner — twice, in rapid succession (bang bang!) — in the hopes of coming back with a doubly good interview. Next up: Ari Shaffir, host of the Comedy Central series This Is Not…
Read More
It could be said that coffee is the elixir of life. Many people need it to function, some even claim to bleed the stuff. One professor from the Rochester Institute of Technology considers it his muse. The guy has created a machine that prints digital photos with your favorite brew and calls it the coffee drip…
Read More
Grammy Award–winning rapper Coolio’s passion for cooking dates back to childhood, when he would help his mom in the kitchen. “She would give me a spoon and say, 'Stir this chili every five minutes, and if you let it burn, I’m whooping your ass,'” he says.Nowadays, the voice of several popular songs from the 1990s, including "Fantastic Voyage" and…
Read More
Insects are the trendy, sustainable way to get your protein. We’d say “new,” but we’re way behind on the bugs-for-protein trail, and it’s time to catch up! Hone your entomophagy skills with Shami Radia and Neil Whippey, cofounders of Grub — a company that sells high-quality bugs ready to be used in cooking or eaten alone — and…
Read More
Canadians must know what they're doing, because anyone who thinks to combine French fries, cheese and gravy into one harmonious dish is genius in our book. Making fries at home can be laborious and messy to boot, and since we're obsessed with anything pretzel (especially for the start of football season) we've made our mark…
Read More
When you think of chicken fries, you may think of a certain fast-food item, and you may think of it as an abomination of food. But honestly, you'd be wrong. It's just a long chicken nugget. You like chicken nuggets, right? Of course you do. And if not, GTFO. No, seriously, GTFO RIGHT NOW.Okay, now that we're all on the same…
Read More
Chef Michael Lomonaco is one of New York City's native fine-dining masters, and while his stately restaurant Porter House's elaborate yet classic New American steak and seafood is at the top of the game, that doesn't mean the simpler things are met with any less expertise. Take onion rings, for instance, which are as good an…
Read More
We will wait in the two-hour line at Brenda's French Soul Food in San Francisco, and if you saw their menu, so would you. We're a fan of bacon, fried oysters and eggs by themselves, but beat them together to make an omelet-frittata and that right there is brunch. Serve it with grits or hash and a…
Read More
Boston-based burger blogger, chef, recipe developer and cookbook author Richard Chudy is one of our culinary heroes. His impressive mastery of all things fried, cheesy and dippable has expanded to his recent book, American Burger Revival: Brazen Recipes to Electrify a Timeless Classic. Cowritten with chef-author Samuel Monsour, winner of Boston Magazine’s “Best Burger” award, American Burger Revival…
Read More
By now, you know to head to Brooklyn for an excellent cocktail in a trendy setting crafted by a bartender who is not a bartender, but in fact a mixologist. Food writer and author Barbara Scott-Goodman sourced a delicious collection of some of the borough's best bar snacks so you can replicate the best of…
Read More
Tartar sauce can be a subjective topic of conversation. We've all started discussions on the humble pickle only to be shut down when someone only likes the sweet or sour variety. You haven't? Well we have, and we don't think it rash to suggest you tailor the kind of pickle you finely chop for this…
Read More
Award-winning chefs Greg Denton and Gabrielle Quiñónez Denton are the chef-owners of the much-beloved Ox Restaurant in Portland, Oregon. With a focus on the live-fire and asador cooking traditions of Central and South America, their new cookbook, Around the Fire, is a must-have for grillmasters of any level or walk of life. It would just be wrong to…
Read More
You know and love it: it's Cabot cheddar, it's creamy, awesome and the star of The Cabot Creamery Cookbook. This collection of recipes from dairy farmers across the country is as sharp as it is delicious, and if you're a fan of cheddar cheese, add this book to your food library. A strata is really…
Read More
As warmer weather finally sets in, lighter beverages return and nothing takes the place of fresh ingredients in summer coolers. Despite this, one company out of Charleston, called Bittermilk, is aiming to provide a shelf-stable alternative to the core fresh-squeezed juices and herbs found in cocktails.Many bartenders would agree it's impossible via current scientific processes…
Read More
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…
Read More
Gnudi are essentially stuffed pasta without the pasta — delicate little cheese dumplings bound lightly with flour. The name comes from nudo, the Italian word for naked. I strongly caution against substituting all-purpose flour for the finely ground 00 flour specified. I have tried using all-purpose flour and ended up with heavy dumplings. Gnudi should…
Read More
The mayo versus Greek yogurt debate burns hot again. As we've mentioned in the past, mayo is indeed a blank canvas, but so is Greek yogurt. It does almost everything mayo can do, plus it's the base of tzatziki, possibly the greatest condiment of all time. Throw a little Greek yogurt into a bowl with a couple…
Read More
This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her friend, photographer Evan Sung. Sussman's most recent cookbook, co-authored with Lee Brian Schrager, is Fried and True: More Than…
Read More
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,…
Read More
Good mustard makes me happy. I usually have at least a few on hand at home — whole grain, Dijon, spicy brown and Coleman’s are staples, but I usually have some other random ones, too. When it comes to pretzels and hot dogs, just some mustard by itself is pretty damn good. But sometimes you…
Read More
British chef Russell Norman has a longstanding affair with the cuisine of New York City — just pop into his Soho (London) diner and see for yourself, or pick up a copy of his new book, Spuntino: Comfort Food, named for the restaurant where it all happens. This eggplant fries dish has been on the menu…
Read More
Whether you’re avoiding dairy for right now or forever, there’s one book that will make you forget milk-based ingredients ever even existed: British TV chef and cookbook author Lesley Waters’s newest release, Deliciously Dairy Free. Ham hocks make deliciously rich salad dressing. Who knew? Pass the fries, please. Ham and fries get poshed up with a…
Read More
Cheese fries are one of life’s great treats. What’s not to love about the combination of cheese and fries? At least in theory. Unfortunately, in practice, cheese fries can often fall flat. Unless you intend to serve fries in a single layer on a large platter, you’ll probably have trouble achieving even cheese distribution. And you…
Read More
Have all the ballpark dogs you want at the game, but get a big serving of garlic fries to go with them. These stadium staples have been ruining marriage proposals at ballparks with their pungent awesomeness for decades, and you can easily make them with the help of a small deep-fryer — a worthy investment…
Read More
There's no shortage of great bar snacks during Craft Beer & Spirits Week, or we'd never make it through. We borrowed a brisket poutine recipe from Miami Beach gastropub Tongue & Cheek (home of the $2 happy hour beef cheek slider) that pairs just as perfectly with an expertly crafted whiskey cocktail as it does…
Read More
"No, I don't want an éclair," you said, in your worst nightmare ever. Thankfully, there's a cookbook remedy to ensure you never experience this unlikely interaction again. Food writer Charity Ferreira's collection of éclair recipes was influenced by desserts around the world that all translate splendidly into the custard-filled pastry we all know and love. Ever…
Read More
The combination of white and buckwheat flours, while not exactly gluten-free, makes for some pretty famous combinations. Savory crepes, for instance, are made with half buckwheat and half all-purpose flour. Soba noodles are 80% buckwheat flour and 20% all-purpose. Even the blini for your potential caviar is a blend: 2 parts buckwheat flour to 1…
Read More
While once an effective means of storage for fruits and vegetables, infusions are also a means for creatively including flavors not often seen in cocktails, including savory ones. Vodka is a common vehicle for infusions, but also has the potential of falling flat when mixed, even with the added flavor.When Fabrizio Pirolo, owner at the…
Read More
Save for Tony Parker and the Michelin Man, Ludo Lefebvre might just be the most famous Frenchman in America today. As a judge/mentor on ABC’s cooking competition show The Taste, he’s known for challenging upstart cooks with a razor-sharp palate — and for his thick-as-matelote-stew Bourgogne accent. But in food-world circles he’s best known for…
Read More
Vegan food is hot, healthy and beautiful to behold — just check out chef, author and blogger Kerstin Rodger's new cookbook. With simple, creative ways to pump up the produce and leave animal products behind, V Is for Vegan is your new favorite way to keep it plant-based. These are super-sweet and pretty. They can…
Read More
Food writer and photographer Leela Cyd has a new cookbook out that will make you want to group-text five of your closest friends, "Dinner at my place!" Every recipe, from the tried and true to the brand-new, has a certain signature twist that makes each dish unique. Pick a page and get crackin'.Baking citrus is…
Read More
Malaysian-born MasterChef star Billy Law's cookbook Have You Eaten? is a masterful collection of rich fusion cuisine and classics alike. Up next, a recipe for breakfast pies via Britain.Who doesn't like to be pampered with breakfast in bed? Making breakfast in bed for someone special is a wonderful gesture, but if you really want to…
Read More
We're strong supporters of the "put an egg on it" theory that many dishes can be improved with the addition of a good old-fashioned sunny side-up. But Lara Ferroni's new book takes it a step further, as in, you'll never have to think what to put an egg on again. Her recipes are tailored to…
Read More
This recipe was born out of a gentle spring evening with a few fridge ingredients knocking around and the prospect of a meal for one alone at the kitchen table. Sometimes you come up with the best ideas when you’re in your own company. Even though the recipe serves two people, I ended up eating…
Read More
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 never…
Read More
De Gustibus is one of New York City's longest-running cooking institutions (or, in their words, "culinary theater"), where people can hone their skills with some of the city's most exciting, innovative chefs during interactive classes. We sat in on a class taught by Spotted Pig head chef Katharine Marsh and left with our favorite new way to cook…
Read More
You know you’re supposed to be ditching refined flour and embracing whole grains, so why not make it easy on yourself and follow along with Ann Taylor Pittman, the James Beard Award–winning executive editor of Cooking Light? Her new cookbook is a treasure trove of whole and ancient grain preparations, from the familiar to the exotic. Take…
Read More
We're currently obsessed with the Austin Breakfast Tacos cookbook, having enjoyed more than one on a Food Republic field trip down South. All the famous egg tacos are in there, but this recipe via Adam at food blog Tasty Touring has those famous beans. We're all about famous beans. "I don't remember when I started making my…
Read More
Straight from "Dr. BBQ" himself, this awesome book by Ray Lampe deals with one often-overlooked main ingredient: the humble pork chop. Whether they're cut thick or thin, bone-in or out, this versatile and delicious cut of pig is something we're more than willing to read a whole book on. Let's fuel up with breakfast first. French…
Read More
I started cooking with other cuts of meat like this when we opened Marlow & Daughters butcher shop in an effort to become more knowledgeable about how to use them at home. These cuts of meat are really exceptional; they may take a little coaxing but have great flavor and nutritional value and provide the…
Read More
Insects are the trendy, sustainable way to get your protein. We'd say "new," but we're way behind on the bugs-for-protein trail, and it's time to catch up! Hone your entomophagy skills with Shami Radia and Neil Whippey, cofounders of Grub — a company that sells high-quality bugs ready to be used in cooking or eaten alone — and…
Read More
You know you're supposed to be ditching refined flour and embracing whole grains, so why not make it easy on yourself and follow along with Ann Taylor Pittman, the James Beard Award–winning executive editor of Cooking Light? Her new cookbook is a treasure trove of whole and ancient grain preparations, from the familiar to the exotic. Take…
Read More
New York City may be a renowned global food hub. But just north of the Tri-State Area lies the rich, verdant Hudson Valley — home to wonderful farms, cheese producers and craft distilleries (plus restaurants that use the local products to their full potential). A new cookbook, Hudson Valley Chef's Table, is a compilation of recipes…
Read More
With a name like Grilled Cheese Kitchen, how could you not pick up a copy of husband-and-wife duo Heidi Gibson and Nate Pollak’s brand-new book? Packed with gooey, melty recipes from their insanely popular San Francisco sandwichery, this is one culinary volume for everyone, from picky kids to adventurous adults, and every grilled cheese lover in…
Read More
Don't let the World Cup sneak up on you without a few recipes from My Rio de Janiero, by renowned cook and author Leticia Moreinos Schwartz. A follow-up to her first book, The Brazilian Kitchen, My Rio de Janiero explores the city's diverse cuisine by neighborhood. First up: a hearty and easy-to-make soup perfect for…
Read More
NYC New American restaurant Hospoda is the place to be for beer-inspired (and paired) cuisine. In honor of #GermanyDay, we borrowed a recipe for grünkohl, a stewed kale and sausage dish that's a comfort food of Executive Chef Rene Stein. Says Stein:"My mom made an awesome grünkohl! It's basically a kale stew with speck and…
Read More
Rice once ruled the river marshes outside colonial Charleston, and risotto is kin to our traditional low-country pilau. Although I often use heritage Carolina Gold grain, classic risotto is made with Arborio rice, originally found in Italy’s Po Valley but now grown in Texas. Arborio is a stubby, milky grain that heat-releases amylopectin, a starch…
Read More
Vegan food is hot, healthy and beautiful to behold — just check out chef, author and blogger Kerstin Rodgers’s new cookbook. With simple, creative ways to pump up the produce and leave animal products behind, V Is for Vegan is your new favorite way to keep it plant-based. Key limes or Mexican limes used in…
Read More
Julian Metcalfe, founder of U.K.-based fast-casual superstar Pret a Manger, has a new cookbook out featuring recipes from his new fast-Asian concept, Itsu. Think high-protein, low-carb salads, brown rice, sushi, soups and noodles — fresh food that tastes as good as it looks. Here's hoping they open Stateside, and in the meantime, try out one of…
Read More
Get your hands on some of the most beautifully photographed egg recipes in one of the best-designed cookbooks we’ve seen in a while. Egg, by blogger and author Blanche Vaughan, may be a one-subject tome, but it’s by no means a one-trick pony. From sweet to savory, breakfast to dinner and every eating occasion in between,…
Read More
Gearing up to make Irish food? Look no further than renowned chef/author Clodagh McKenna. Her latest book, Clodagh’s Irish Kitchen, updates classic Irish dishes for the global palate. Basically, you won’t be boiling any beef (or if you do, it’ll be for a good reason). Break out the Baileys and whip up a batch of…
Read More
For me there is nothing quite so comforting as bangers and mash, and these homemade sausages are ever so tasty and easy to make. Colcannon, which is a traditional Halloween-time Irish dish of mashed potato with cabbage, is perfect winter food.Reprinted with permission from Rachel's Irish Family Food
Read More
While Andrew Carmellini is renowned for his Italian cuisine, his second cookbook, American Flavor, focuses on the diversity of cuisine across the country. From the barbecue in his native Cleveland to the comfort food at his family's dinner table, American Flavor is a good reminder to always expand your repertoire. The inspiration for this dish came from the…
Read More
British chef Russell Norman has a longstanding affair with the cuisine of New York City — just pop into his Soho (London) diner and see for yourself, or pick up a copy of his new book, Spuntino: Comfort Food, named for the restaurant where it all happens. The lure of salt beef (U.K.) or corned beef…
Read More
With a name like Grilled Cheese Kitchen, how could you not pick up a copy of husband-and-wife duo Heidi Gibson and Nate Pollak’s brand-new book? Packed with gooey, melty recipes from their insanely popular San Francisco sandwichery, this is one culinary volume for everyone, from picky kids to adventurous adults, and every grilled cheese lover in…
Read More
While the SoulCycle set spends their days sipping cold-pressed juice and kale smoothies made with Greek yogurt, Hawaiians just sit back and laugh at them. That's because they've got their own version of health food and it tastes a helluva lot better than that bowl of quinoa, flax seed and spirulina. It's poke (POH-kay) and…
Read More
Don’t say “farm to table” unless you really mean it! For those who practice the age-old survival methods of foraging and hunting (now vastly more fun as a hobby than as a matter of life and death), there is food writer Susan L. Ebert’s new cookbook. If you’re looking to discover your inner outdoorsy side, pick a…
Read More
Blogger Jeanine Donofrio has a brand-new cookbook for what ails your fridge and pantry. The Love and Lemons Cookbook specializes in the utilization of ingredients you didn't think could produce a whole, filling, inexpensive and totally accessible meal. Bunch of arugula that's "now or never"? There's a chapter for that. Don't know what to do…
Read More
British chef Russell Norman has a longstanding affair with the cuisine of New York City — just pop into his Soho (London) diner and see for yourself, or pick up a copy of his new book, Spuntino: Comfort Food, named for the restaurant where it all happens. When it is in season, cavolo nero (kale) is…
Read More
Ah, the Southern life. Whenever we feel the need for ultimate comfort recipes we turn to Southern Living magazine's new Feel Good Food cookbook. This recipe for Peanut Butter-Banana-Sandwich Bread Pudding sure sounds like it'll make us feel good, but let's add some dark caramel sauce just to be absolutely certain.Reprinted with permission from Southern Living Feel Good Food
Read More
We're gearing up for the World Cup with classic recipes from Brazilian Barbecue & Beyond, by the restaurateurs behind London's Cabana restaurants. In Brazil there are many types of banana cakes: cuca, a German cake with a rich, crumbly topping; banana bread; bolo cakes, which are sometimes made in a ring shape and often spread with cinnamon;…
Read More
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. Next up, peanut butter-spiked banana bread pudding cake that's...how many desserts crammed into one? This cake was never supposed to happen.…
Read More
Get your hands on some of the most beautifully photographed egg recipes in one of the best-designed cookbooks we’ve seen in a while. Egg, by blogger and author Blanche Vaughan, may be a one-subject tome, but it’s by no means a one-trick pony. From sweet to savory, breakfast to dinner and every eating occasion in between,…
Read More
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 dense, chocolaty cake…
Read More
Don't say "farm to table" unless you really mean it! For those who practice the age-old survival methods of foraging and hunting (now vastly more fun as a hobby than as a matter of life and death), there is food writer Susan L. Ebert's new cookbook. If you're looking to discover your inner outdoorsy side, pick a…
Read More
With a name like Grilled Cheese Kitchen, how could you not pick up a copy of husband-wife duo Heidi Gibson and Nate Pollak's brand-new book? Packed with gooey, melty recipes from their insanely popular San Francisco sandwichery, this is one culinary volume for everyone, from picky kids to adventurous adults, and every grilled cheese lover in…
Read More
We're crazy about these ham biscuit sliders from Elizabeth Falkner's new book, Cooking Off The Clock: Recipes From My Downtime. We're in a slider phase already with football season in full-swing, so why not have them for breakfast or brunch? Related: It's Not Just Desserts For Top Pastry Chef Elizabeth Falkner These rich, buttery biscuits are…
Read More
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.We’ve always been big…
Read More
Get your hands on some of the most beautifully photographed egg recipes in one of the best-designed cookbooks we've seen in a while. Egg, by blogger and author Blanche Vaughan, may be a one-subject tome, but it's by no means a one-trick pony. From sweet to savory, breakfast to dinner and every eating occasion in between,…
Read More
Earthbound Farm co-founder Myra Goodman, along with her daughter, recently released Straight From The Earth, a cookbook of wholesome vegan recipes. If you're jumping on the veggie-loading bandwagon, this is a cookbook you'll need in your kitchen arsenal. This crispy-creamy polenta smothered in a bold tomato sauce won't leave you wanting anything but seconds. The…
Read More
Puerto Rico has a rich culinary history influenced by France, Spain, Africa and Taíno Native American. If you're ready to cook and eat like a local, renowned San Juan chef Jose Santaella's new book, Cocina Tropical, is packed with vibrant and diverse dishes from around the country. From salt cod fritters to suckling pig, Cocina…
Read More
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 cookbook named for the festival, a must-read for every fan of noodles, fiery chilies, deep-fried things on…
Read More
The Twin Cities are home to a sizable Ukrainian community. Their devotion to family and to the preservation of their language and culture has always held a special attraction. On Hennepin Avenue in the northeast Minneapolis neighborhood where they first settled, there’s a famous Eastern European deli and restaurant called Kramarczuk’s, founded by war refugees…
Read More
Vegan food is hot, healthy and beautiful to behold — just check out chef, author and blogger Kerstin Rodger’s new cookbook. With simple, creative ways to pump up the produce and leave animal products behind, V Is for Vegan is your new favorite way to keep it plant-based. I love poppy seeds. They are basically…
Read More
There’s no recipe that beloved British cookbook author and TV host Nigella Lawson can’t handle, which is why we were particularly excited to receive her new book, Simply Nigella. Ready to liven up your ice cream game? The answer should automatically be yes, particularly if you don't have to churn it! I love matcha ice…
Read More
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.We always had great…
Read More
This past week, the world received a notable "wake-up call" that Japanese whiskies are among the best on offer; something that many have known for years, but also a proclamation that would have been unthinkable back in the 1920s. The undoubtable craft that goes into creating Japanese whisky owes much of its genius to Masataka…
Read More
The French poet Victor Hugo once wrote, “Life is a flower for which love is the honey.” Well, it seems the French have found a way for you to practically drink those words in liqueur form, via the exquisite génépi.A native of the French Alps for over a century, this specialty made from mountain flowers is…
Read More
Sometimes we receive a book we all kind of fight to see who takes home. The Mac + Cheese Cookbook is one of those. If you've ever truly craved macaroni and cheese, chef/owners at Oakland, CA restaurant Homeroom have the cure: a dozen kinds with a jillion more add-ins, including the most important one of all: bacon.…
Read More
You know whose recipes never let you down? Martha Stewart, which is why we're obsessed with this "literally anybody can do it" cheese soufflé from the February 2014 issue of Martha Stewart Living. If you know the very basics of baking and can grate cheese and fry up a nice pan of bacon, this hearty winter dish is right…
Read More
News flash: Model Chrissy Teigen’s brand-new cookbook, Cravings, is a sriracha-stained page-turner for the ages. Flip through the Sports Illustrated swimsuit sensation’s sweet and savory tome, coauthored with Food Republic contributor Adeena Sussman, and think for the umpteenth time that husband John Legend is one lucky guy. Try to get as rectangular and evenly thick…
Read More
We add this bacon to our scrambled egg roll with Vermont cheddar and slow-roasted tomatoes,but it’s just as delicious on a BLT or any place a smoky, sweet and wonderfully caffeinated slab of bacon is welcome!Also see: Welcome To America Toby's Estate Coffee
Read More
There are many ways to enjoy an oyster, perhaps the greatest, being straight up in its own liquor — nature's sauce. If just one kind of liquor won't suffice for your particular oyster needs (we know the feeling), pour yourself some vodka and enjoy these bivalves deep-fried and dipped in homemade tartar — humankind's sauce.Wellfleet,…
Read More
You can make an old-fashioned whether you’re using bourbon, brandy, rum, mezcal or genever. Varying levels of sugar, bitters and ice can balance almost any spirit, and perhaps the most defining element that helps tie it all together is the oil and aromatic from the citrus garnish, whether it be lemon, orange or grapefruit.Many variations…
Read More
DIY canning, pickling and fermenting is easy with food preservation and foraging expert Leda Meredith's latest book, Preserving Everything. Whether you're looking to store the last of your garden vegetables for the winter or simply craving a hearty stick of pork jerky, Meredith's techniques are time-tested and simple enough for the home cook to master. Ever…
Read More
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 awesome San Antonio–style taco recipe, you can be sure you’re eating authentic heritage Texas chow. Original tacos were a little different than the stale,…
Read More
Saturday mornings spent at home call for big breakfasts. Still in our pajamas, we take time to prepare dishes that weekday schedules prohibit: Belgian waffles, baked eggs, and muffins. My family loves muffins, and our favorites are the ones laden with sweet, ripe fruit — blueberries, raspberries, peaches.While I prefer this recipe with mango, you can substitute…
Read More
Fact: Vegetarian food can be every bit as protein-packed as its omnivorous kin. Veggie and the Beast bloggers Katie Parker and Kristen Smith's loaded new cookbook is an ode to vegetarian food with rib-sticking heartiness, and this spin on the traditional caprese salad is no exception. Ready for lunch? This salad is not only easy to make…
Read More
Feel like a pick-me-up? For your general disposition, that is. Chef and wellness expert Rebecca Katz, along with writer Mat Edelson, penned The Healthy Mind Cookbook. It’s full of recipes for dishes that are packed with flavor and extra nutrition where you need it most, and best of all, they look stunning on the plate, like this…
Read More
Well before the Kentucky Derby established its reputable tradition, Southerners would cool off from the day's heat with one or several mint juleps, filled to the brim with cracked ice. Though most people think of this drink in the springtime around the Derby, juleps and their variations, like the Prescription Julep with cognac, rye and Jamaican…
Read More
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 cookbook named for the festival, a must-read for every fan of noodles, fiery chilies, deep-fried things on…
Read More
Cruise ships are fast becoming amusement parks, concert venues, dining destinations, shopping malls and resorts at sea. Now Carnival Cruise Line is introducing North America’s first brewery on a boat, giving local beer an oceanic twist. Operated by Miami’s Concrete Beach Brewery, the new RedFrog Pub & Brewery will be located aboard Carnival’s largest and…
Read More
Upon arriving in Alba, the sleepy provincial capital of the Langhe region in Piedmont, Italy, the first-time visitor might find herself puzzled by a hallucination of the olfactory system. A subtle scent of toasted hazelnuts and cocoa fills the air. Follow the whiff and it will lead you to the Ferrero factory, located just outside…
Read More
For many New Yorkers, myself included, the Brooklyn neighborhood of Bushwick was long held constant by a certain image of its warehouses. In them, dumpster-diving, sweaty freegans lived in semi-legal semi-squalor, and artists and musicians dwelled in households of ten while making art, chain-smoking and donning endless iterations of cool vintage wear. All that plus…
Read More
Chances are that you’ve heard of the Bocuse d’Or, the biennial world chef championship held in Lyon, France. But what about the Toques d’Or? Sure, the name might not carry nearly as much prestige globally, but the annual ceremony is certainly a big deal in its home country of Greece. The Toques d’Or (which translates…
Read More
When I told a friend I was taking a ferry three hours north of northern Iceland he joked, “Where are you going? The Arctic Circle?”“Yes,” I replied.I was heading to an island called Grimsey that measures five km square with the Icelandic chef Gunnar Karl Gislason and photographer Evan Sung for the final shoot of…
Read More
You’ll find a few geezers down London way looking to have a good ol’ moan about posh nosh taking over the slap-up pub grub of days gone by. But for many of the other 8.5 million Londoners, the proliferation of gastropubs across the capital has been gobbled up with glee. Kicking off the eat-the-whole-animal revolution, these food-focused drinking…
Read More
It’s hard to compete with Mexico City for great food and drink, and no one would hazard to say that Guadalajara does. But the second-biggest city in Mexico is not to be overlooked. Not only is it the departure point for tequila country, but Guadalajara has a gritty edge to it that attracts both visitors and…
Read More
You already know this, but it's worth repeating every year or so. There's no shortage of great eating in Portland, Oregon. But there are restaurants leading the pack, whether it's with category-defying cuisine or quirky takes on Asian street food. Here, we share what restaurants should be topping your list right now.LevantOwner and chef Scott…
Read More
If you’ve never heard of Rungis Market, you’re not alone. (I didn’t know about it until my last trip to Paris, and that’s only because I was traveling with some serious food writers.)Let’s start with the basics. It’s the world’s largest wholesale market, located in a suburb just seven kilometers south of Paris. It sprawls over…
Read More
In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.Napa Valley, as you…
Read More
Fresh, locally roasted coffee. Just-baked pies. A lump crab roll to make your knees buckle. Craft brewing that elevates beer to an art form. A 21st century ice cream parlor. You’d be hard-pressed to find all this within a 10-minute walk in any neighborhood in the world, but in the Gowanus, you’re just getting started.…
Read More
New York pastry chef Pichet Ong grew up in Thailand, Hong Kong and Singapore. He has toured the world extensively in search of the best things to eat (many of them on the sweeter side of the flavor spectrum). Often, he finds himself in Paris, where he’ll spend days combing the city for the latest…
Read More
You already know all about the Rolex shops, rooftop bars and high-rise hotels. But there is more to Asia’s Skyscraper City than meets the Chanel eyewear. From the best dim sum on earth to star-studded international imports, the Chinese city-state is one of the world’s most exciting places to eat right now. And it’s increasingly…
Read More
Driving down the Route 1 Overseas Highway to the tip of Key West is one of America’s most scenic road trips. It’s become something of a foodie pilgrimage, too. In recent years, Key West has evolved into more than just a gay-friendly holiday haunt with wild street parties and crystalline coastlines. Five-star hotel dining, street…
Read More
[embedImage=https://www.foodrepublic.com/wp-content/uploads/2014/06/Desgranadas_vendor.jpg] Snoop around the verdant public squares, church plazas and along the ancient wall of colonial-era Cartagena, and you’ll find some of the city’s best eats. From old-fashioned wooden carts, mobile grill tops and tiny kiosks come deep-fried wonders, seafood cocktails and tropically sweet snacks. Though the UNESCO World Heritage site has recently trended towards…
Read More
Beyond the world-class museums, iconic landmarks and perpetual political dramas on Capitol Hill, there’s another reason why Washington, D.C., should be on your radar: the food and drink scene here is blowing up. The era of the stodgy, vapid steakhouse, once reserved for politicians and other power-lunchers, has been eclipsed by a generation of cool…
Read More
We've all heard the line before: Toronto is like a smaller, cleaner New York City. Sure, both cities have skyscrapers, subways and dirty water dogs on every corner. But the comparison falls short on so many levels. You see, Toronto doesn't have to be like New York, or any other city for that matter. The…
Read More
If you think Las Vegas is just about losing those hard-earned bills (and your head, while you’re at it) and partying your face off, you might want to reconsider. Over the past few years, the city has emerged as a bonafide culinary destination. It’s now a place that chefs, writers, locals and epicureans from all…
Read More
This post is part of an ongoing partnership with The Getaway , the celebrity-guided travel series produced by Food Republic parent company Zero Point Zero Production. This week's episode, featuring actor Jack McBrayer in Hawaii, airs at 9 p.m. EST, Nov. 5, on Esquire Network. There are a lot of misconceptions about Hawaiian cuisine. Like…
Read More
Often eclipsed by culinary capitals Lima and Buenos Aires, Quito’s restaurant scene is on the rise. The Andean city combines centuries-old indigenous traditions, deft craftsmanship and soulful style that distinguish it from temples to haute cuisine in nearby Peru. With TAME Airlines’ newly launched direct flights out of Fort Lauderdale and New York, the city…
Read More
Long gone are the days when air travelers would be presented with a simple choice between “meat” and “vegetable” options, with little visible difference between the two. Food on airplanes — especially on long-haul flights and in premium cabins — has embraced the changing times, as airlines are collaborating with big-name chefs, pouring impressively complex wines…
Read More