What Is Bitter Melon And How Do You Cook It?
Just because it looks like nothing you've ever seen and has a pungent taste doesn't mean you should pass on it. Here's everything to know about bitter melons.
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Drink (30)
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Llama Inn's Peruvian Michelada With Leche De Tigre
The refreshing Mexican Michelada is essentially a simple blend of beer, lime, salt, hot sauce and an umami seasoning of either Worcestershire sauce or Maggi. The cocktail is Mexican in origin, but most countries throughout South America have their own takes. Now, the Llama Inn in Brooklyn, New York, has introduced a Peruvian influence to the Michelada just in time for…
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Would You Drink Beer Made With Belly Button Fluff?
Belly button fluff is a weird thing. It's both gross and not useful and should probably be left to its own devices. Oddly, however, the Australian beermakers at 7 Cent Brewery thought this should change and brewed a batch of belly button beer. According to the Daily Mail, the specimens were harvested from the depths of…
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What Would Jesus Drink? Ancient Wheat Hints At How Beer Tasted In Biblical Times
We know that beer has been enjoyed by the human race for centuries. There’s even a comic book about it! And thanks to the findings of archaeologists, brewers can attempt to re-create the beers of yesteryear. According to the Smithsonian, Herzl brewery in Jerusalem has brewed a beer with a 2,000-year-old wheat strain found by…
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Get To Know Picpoul, An Affordable And Refreshing White Wine From The South Of France
The two wines sitting before us, in the dining room of a 15th-century house in the Languedoc region of the South of France, look very, very different — but they are made from the same grape, by the same winemaker. They are Picpoul de Pinet, the only white wine appellation in this hot, sunny part of…
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The 5 Italian Wine Grapes You Need To Know
Italy is responsible for producing some of the most beautiful varietal wine (that is, juice made primarily or entirely from one specific grape) on the planet. But with more than 350 native varieties growing throughout 20 wine regions, Italy has enough local grape species to send a newcomer into an intimidated panic.Fortunately, if you can wrap your head…
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A Cleansing Kale, Lemon And Vodka Cocktail
It's hard to ignore the SoulCycle elite's affinity for all things green, especially when patrons increasingly saddle up to the bar looking for anything but sugar. While juiced kale may once have seemed undesirable in cocktails, a lot can be achieved with these earthy flavors in the hands of a skilled bartender. At Saxon & Parole in NYC, head bartender Maxime Belfand is…
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How To Make Cold-Brew Coffee At Home Using A Whipping Siphon
Allow us to jump the gun just a little bit and officially proclaim it cold-brew coffee season! Is there anything more satisfying than a large cup filled with the low-acidity, rich-bodied taste of cold brew? Not to be confused with iced coffee (which generally refers to coffee that is brewed hot and then poured over ice),…
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Skip The Blended Margarita: Austin Is A Frozen Cocktail Paradise
Those visiting the Austin area for one of the city’s copious music or film festivals often leave lauding the city’s many renditions of the frozen margarita. In a town known for warm weather, tacos and patio dining, this makes perfect sense: the drink is ubiquitous at casual dining and Tex-Mex spots. That said, drinkers who…
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Your Favorite Hard Root Beer Is About To Get Even Harder
Last year's trendiest beverage is getting a new twist this summer. Small Town Brewery, the maker of Not Your Father's Root Beer, a boozy spin on your favorite sassafras-flavored soda from childhood, has announced that an even boozier version of the popular adult beverage will soon be available nationwide. Not Your Father's most common iteration,…
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5 Ways You're Making Your Bloody Mary All Wrong
Veteran bartender Lisa Seabury takes the classic Bloody Mary cocktail very seriously. "This is a really weird comparison, but I feel like they're as personal as your underwear or your perfume," she says. "Bloody Marys are very personal — I'm very passionate about that."Indeed, the traditional vodka-and-tomato-juice combo, which some say dates back to 1920s…
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Beer School: Know Your Wit From Your Weiss
In 1957, the Tomsin Brewery in the central Belgian town of Hoegaarden closed. Breweries were regularly closing then in a Belgium still reeling from the Second World War and, more specifically problematic for the brewing industry, a flood of imports were gobbling market share from long-time domestic producers.So posterity might have not otherwise noted the…
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13 Booze Books To Get You Amped For Springtime Sipping
The drinks section of your local bookstore used to be a sliver of the cooking section and mostly focused on wine. Nowadays, booze books abound. And they aren’t just about what to stock in your cellar or shake up for your next cocktail party. They offer a breadth of information on cocktail history, insights into pairings,…
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Kentucky's Newest Bourbon Makes A Big Statement About Barrel Aging
When it comes to brown liquor, Louisville-based Brown-Forman is definitely one of the big dogs. The company's portfolio includes a little brand you might have heard of out of Lynchburg, Tennessee, named Jack Daniel’s, plus stalwart Kentucky bourbon brands Early Times and Old Forester. Woodford Reserve, Brown-Forman’s other bourbon brand, has become a favorite of…
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A Springtime Cooler With Gin, Lemon, Sage and...Lambrusco?
While many know of Lambrusco, the sparkling red wine from Italy, its mild resurgence has yet to overcome its perceived sweetness. Polishing off a bottle is a rarity, which is why the team at NoHo restaurant Vic's in NYC puts errant bottles of Lambrusco to good use with its gin-based Uva Dolce cocktail.Italian bitter cocktails often open the palate, but barman Damian Laezza's unique combination…
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Yet Another Craft Brewer Is Swallowed Up By The Anheuser-Busch Behemoth
Anheuser-Busch Inbev, the world's largest beer company, has announced its acquisition of another craft brewer. Devils Backbone Brewing Company, Virginia’s highest-volume craft beer producer, will be the latest addition to ABI’s “High End" business unit, which contains such brands as Stella Artois and Shock Top, in addition to (former) craft breweries like Goose Island, Elysian, Golden Road…
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It's Like A Piña Colada, But With Pig's Blood
Greater collaboration between the kitchen and bar has resulted in all sorts of interesting food-booze mashups in recent years. See: Ibérico-infused mezcal and Fernet Branca-spiked salami, for example. But, at Chicago’s Kinmont, bartender Jason Brown has taken the culinary-cocktail crossover to another level with one ingredient, in particular: pig’s blood.For The Werewolves of London, Brown…
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How To Shop For Wine Like You Know What You're Doing
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.Nearly anyone who’s seen the inside of my refrigerator has mocked me…
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The History Of Cocktails, Sliced Into Neat Rounds
You know you love a well-made classic cocktail — what's not to love? It's a feast for the senses from the moment you speak with the bartender to the moment you receive your handcrafted tipple in sexy glassware beading with condensation. But those time-tested margaritas and fizzy Bellinis didn't just appear on the menu courtesy of the booze…
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Why Does Pappy Van Winkle Continue To Inspire Criminal Behavior?
Next to expensive wines and some rare scotch, no other alcohol has inspired as much criminal behavior as Pappy Van Winkle, the cult Kentucky bourbon. That's in part because it's made in such limited quantities, and in part because chefs and other food personalities have anointed it the best bourbon in the world. Now, two…
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Tap Into Maple Water, The Next Hydration Sensation
Even the most devout pancake lover might not know one essential thing about maple sap: When it comes out of a tree on a cold spring morning, it is not at all viscous. Rather, fresh sap is roughly the consistency of water, rich in free-radical-fighting manganese, a source of refreshing electrolytes, and just a touch…
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Fresh Kills' Smoky Cocktail Adaptation Of An Old Punch
At first glance, the menu at Williamsburg’s newly opened Fresh Kills, created by co-owner and lauded barman Richie Boccato, might seem akin to one of the Milk & Honey family’s well-known drink lists, but upon closer inspection, it’s clear that this unique array of tactfully placed adaptations is anything but ordinary.Under a section called “shaken…
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17 Things You Might Not Know About Sherry
We talk a lot about loving sherry here at Food Republic. Tempted to get in on it? You might need a primer before you start. Or you might already have fallen for the fortified, and sometimes oxidized wine, from Spain and been burning with questions you never thought you could ask. Either way, here are 17…
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The Smokier Side Of The Margarita
At Austin, Texas, restaurant La Condesa, the margarita is made with a tobacco-leaf-infused reposado tequila, imparting notes of cedar, spice and pepper to the cocktail. Grilled pineapple and lemon keep this robust flavor in check with their natural sweetness and accent of bright citrus — though the bartenders leave the char from the fire on the…
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Why The All-Time Highest Count Of U.S. Breweries Is Still Kind Of Depressing
We've hit a major milestone in American beer history: As of 2015, the U.S. had 4,269 breweries — more breweries than ever before, finally beating the 1873 record, according to the Brewers Association. The thing is, this data is presented without some fairly necessary historical context. In 1873, Ulysses S. Grant was beginning his second term in office as president of the United States,…
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Some Surprising Beer Brands Are No Longer Considered "Craft" Brewers
The Colorado-based Brewers Association, the leading trade group for smaller brewers in the United States, is out with its always-anticipated annual rankings of the nation’s biggest craft breweries and the biggest breweries overall.The 2016 lists, based on sales volume from last year, are particularly striking this go-round because of one thing — namely, the glaring asterisks that appear…
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5 Homemade Cocktail Recipes Made With Different Base Spirits
Food Republic’s Brian Quinn has been all over the cocktail beat during the past few years, highlighting drinks from bars across the U.S., ranging from the simple to the difficult to the impressively unique. Have some extra mole bitters lying around your home and don’t know what to do with them? Care to immerse yourself in…
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Everything You Need To Know About Grower Champagne
Gianpaolo Paterlini is a critically acclaimed sommelier who is partner and wine director at 1760 and wine director for Acquerello in San Francisco.Champagne is perhaps the most recognizable but misunderstood wine in the world. To start, it is a sparkling wine, typically made from Chardonnay, Pinot Noir, and/or Pinot Meunier grapes grown in the Champagne…
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Why Did People Stop Saying "Microbrew" And Start Calling It "Craft Beer"?
On Nov. 15, 1983, The New York Times published an article on a new brewery in Northern California’s technology hub of Silicon Valley. The un-bylined piece assured readers that the operation fit with a new trend called “micro-breweries” (quotation marks included in the original).The article appears to have been the first time the nation’s newspaper…
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The Perfect Beer To Pair With Fries (If You Can Find It)
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. Last week, I got a very special gift from a friend,…
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The Regal's Sotol-Based Julep With Pineapple And Jalapeño
As agave continues its rise in popularity in the U.S., a new range of alternatives to tequila and mezcal is emerging in cocktails. Though the names raicilla, bacanora and sotol might not ring a bell, they’re akin to moonshine in Mexico, but much smoother, and they carry a rich, largely untold history. Astonishingly, it takes an entire…
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Food (72)
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Solo Dining, Italian Wine, Bacon-Wrapped Onion Rings: 10 Hot Topics On Food Republic
Want to know what's hot? Dining out in Chicago's West Loop neighborhood, for one. Dining solo, for another. But when it comes to hotness, there's no challenging the Carolina Reaper. That's because it's literally the world's hottest pepper, checking in at an absurdly high 2.2 million Scoville Units. Our associate editor took one down whole…
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This Week In Restaurant News: Noma Owner Opens In NYC; Caviar And Bacon Get Their Own Bars
Claus Meyer is the founder of the New Nordic Cuisine movement and an owner of Copenhagen's famed Noma, yet he had never opened a restaurant in the United States...until now. His Agern — located in NYC's Grand Central Terminal — tops our list of this week's restaurant openings. Also in the Big Apple, diners can now enjoy caviar at…
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Learn To Cook. Otherwise, You Might Never Play In The NFL.
There are always a couple of certainties at the annual NFL Draft. Commissioner Roger Goodell will undoubtedly be harassed mercilessly throughout the evening. New York Jets fans will lustily boo all night long…regardless of the team’s picks. And apparently — new this year — eligible college players must be able to cook in order to maintain…
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How To Transform Fresh Citrus Into Sweet Little Gems
You know how canned mandarin oranges are kind of awesome, except that they can be a bit bland? And you know how fresh mandarins can be awesome, except for that annoying white pith on the outside full of pectin? Wouldn’t it be great to find a way to combine the smooth texture of the former…
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Is There A Future For Processed Cheese In A Spray Can?
Cheese can come in many forms: wheels, blocks, sticks, strings, slices, liquefied and, most grossly, canned.Dubbed “spray cheese,” “aerosol cheese” and even “squirt-on cheese,” Easy Cheese made it, well, easy for Americans to eat cheese on anything. Paste magazine takes a look at this now 50-year-old product, which was heavily advertised back in the 1960s as the…
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Is Marijuana The Next Big Superfood?
It took nearly six years for Robyn Lawrence to finish her first cookbook. Blame that on the signature ingredient. "You can only test one of those recipes at a time," she laughs. "Otherwise, it never would have gotten done."Lawrence is the author of The Cannabis Kitchen Cookbook. Released in 2015, the 323-page tome is one of a dozen or so marijuana-themed…
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8 Ideas For Dinner: Eggplant
When the weather heats up, you might actually prefer a hearty eggplant steak to a camp-out-in-your-stomach steak. Or a satisfying eggplant dog instead of the meaty alternative. Sub in this versatile, easy-to-cook vegetable for meat tonight and tell us that burrata with fried eggplant isn't the best vegetarian dish you've had in recent memory. Burrata.…
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Burger Blend And Alternative Burger Ideas For Your Next Grill-Out
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, where he was recently named director of education. In each column, Mayer tackles a pressing issue…
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The Rise Of The Solo Diner
“It was weird to look over and see some single person eating next to you ten years ago,” says Amanda Cohen, chef and owner of Dirt Candy in New York City. “Now it’s pretty normal.”With that in mind, Cohen unveiled the expanded reincarnation of her popular vegetarian restaurant in early 2015, and the new space…
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I Ate A Carolina Reaper Pepper And Lived To Tell The Story (Video Included)
It’s been a full 18 hours since I made one of the worst decisions of my personal life and professional career, and I’m still very much feeling the terribly painful repercussions. No, I didn’t make a costly editorial error on Food Republic or break up with a girlfriend I now realize was actually “the one.”…
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Meatless Monday: Celery Makes A Great Nose Flute, Watch!
When your parents told you not to play with your food, they left out the rest of the statement. It actually goes, "Don't play with your food, unless you're going to entertain us." Enter: Junji Koyama, a Japanese vegetable musician who plays with as much passion as fiber and other nutrients. Watch as he plays a…
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Plant Tomatoes And Basil Together To Repel Bugs
It's time to start planning your summer vegetable and herb gardens. Once nighttime temperatures stay above 50 degrees, plants will thrive outside and start churning out some of the best things about warm weather.Tomatoes won't start fruiting, let alone ripening, until the nights hit 60 degrees, so you've got some time there. But now would be a great time to get…
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5 Trends We've Spotted In New York City Restaurants This Spring
Spring is an ideal time to dine out at restaurants, with people looking to usher in warmer weather (and, oftentimes, spending their tax refunds) by having a meal or two at new establishments. Plenty of New York City restaurants have recently opened their doors, and we say that these first couple of months just might be the best time to…
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Passover Recipes, Booze Books, Cooking With Marijuana: 10 Hot Topics On Food Republic
From making matzo for Passover to cooking with marijuana to sampling the world's hottest pepper, it was quite the interesting week at Food Republic. We practiced the best three ways to cook lamb at home and learned about saba and stroopwafel (we didn't know anything about them either before this week, don't worry). We also perfected our Bloody…
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5 Ravishing Radish Recipes For Springtime
With all the trendy spring vegetables in the spotlight — ramps and fiddleheads, we're looking at you (for now) — we occasionally disregard the humble and delicious (and frankly, sexy) radish. These peppery root vegetables aren't just for thinly slicing and then picking out of a salad. Besides being crazy healthy, they're delicious pickled, sautéed, grilled,…
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Help Fight Climate Change By Dining Out On Earth Day
Here's a little Earth Day factoid that might just ruin your appetite: Our food system is responsible for about one third of global greenhouse-gas emissions. The good news is you can help combat the problem by sticking with your usual Friday-night routine and dining out. More than 20 restaurants in Australia, Mexico and the United States have agreed to donate $1 for…
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"Pea Milk" Is A Thing Now. Would You Drink It?
Alternative milks made from almond, hemp, soy and rice have carved out their place in nondairy diets. Some are comparable to the classic variety in calcium and vitamin D content thanks to fortification before packaging, but if you're looking for the same protein boost you'd get from a glass of cow's milk, you may be sorely disappointed with…
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The Meal Plan: Fried Chicken And Fixins
For the food enthusiast and comfort food aficionado, a fried chicken feast is a true delight. We've selected two of our favorite fried chicken recipes (it was hard) as well as a selection of simple, traditional side dishes. Now remember that love is a key ingredient in all these dishes, so don't forget it, y'all…
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Don't Fear The Carolina Reaper Hot Pepper. Well, Maybe You Should.
Ed Currie swears he is not trying to hurt you. He only wants to help. As the inventor of the Carolina Reaper hot pepper, he holds the title (and blame) for developing the hottest chili in the known universe, officially measured at more than 1.5 million Scoville units and certified by the folks at Guinness…
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9 Ideas For Dinner Tonight: Healthy Tuna Recipes
You think you want a slab of beef tonight, but in fact, you're actually craving tuna. It has all the protein and meatiness you crave, with the bonus of healthy fish oils (and even more incentive not to overcook). In fact, a few of the healthy tuna recipes below don't need cooking at all. Peruse…
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Celebrate The Chili Pepper At This Weekend's NYC Hot Sauce Expo
Hot sauce has never been hotter…both literally and figuratively. Sriracha bottles are commonly found in home kitchens and at just about every restaurant, while heavily spiced dishes — most notably the spicy chicken sandwich — reign supreme in major cities across the country. Meanwhile, turn on the television to any food (or science) channel and…
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A Moment Of Silence For The Televised Death Of Pasta Carbonara
The age-old partnership of of editorial and branding can be a beautiful thing. (Wink, wink.) However, the pairing of boxed pasta brand Barilla and French lifestyle website Demotivateur left a bad taste in the mouths of many pasta puritans. Demotivateur's video recipe for pasta carbonara employs Barilla bowties and the tragically Americain fad of making a one-pot meal in 20 minutes or less. That's right:…
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All About The Stroopwafel, The Netherlands' Ultimate Confection
The first stroopwafel I ever had was from Trader Joe's, but what a magical moment it was. I had found my favorite cookie. My teeth hit the edge and crunched through a thin layer of crispy waffle batter, continued on through softer waffle, then hit pay dirt: the caramel syrup. As my teeth came together, the caramel…
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Has Global Veganism Finally Reached A Critical Meatless Mass?
They’re everywhere. You probably know a few. You may have even dabbled in it yourself. We’re talking about vegans and veganism.You don’t have to be standing in one of the long lines at New York City’s By Chloe or Superiority Burger to know that vegan eating is a growing trend worldwide. There are even whole…
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Seder On! 12 Passover Recipes We Love
Passover, which begins on April 22, is almost here. We're excited for the main event, whether it's classic braised brisket or crisp kugel, mazto ball soup every which way or hearty stuffed vegetables. It's one of the greatest feasts of the year, so gather up a group and plenty of wine and check out these 12 recipes for…
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The Best Ways To Cook Lamb At Home
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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Check Out All The Food And Drink You're Missing At Coachella
Time to bust out your best flower crown and hope that the Tupac hologram will make an appearance. Coachella, the hugely ballyhooed annual music festival in California's Colorado Desert, is back with another stacked food and drink lineup. The first weekend of the festival just wrapped up, but the second sold-out weekend is coming up…
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English Muffins, Kenyan Food, Maple Water: 10 Hot Topics On Food Republic
How do you shop for wine like you know what you're doing? How does your milk make it from cow to home? What is maple water, and is it destined to be the next hydration sensation? What is Kenyan food? We've got all the answers for you this week at Food Republic. When we weren't…
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Tap This New App For "(Not)Recipes" And Take The Pressure Off!
We're all about the anti-recipe, which is how you cook a dish that doesn't require an actual recipe. Chili con carne, for instance. All you need is knowledge of what the dish tastes like, along with the ingredients and a solid idea of how it's supposed to turn out and you've got dinner. Rather than create…
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How To Make Sticky Toffee Pudding At Home
Sticky toffee pudding, with its rich, mocha-brown color, its dense, decadent interior and its sweet-and-salty, tacky topping, is not for the faint of heart. It is dark and brooding. It is lavish. It is distinctive. And it is a serious showstopper.Why is it different from any other cake? Because the fruit is the star of…
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How Dining Out Could Save You Money On Your Taxes
For us devout members of that distinctive American subculture known as procrastinators, mid-April can feel like a recurring nightmare. Every year, the federal tax deadline sneaks up like some latent-effect scorching-hot pepper. (This year, it's April 18, or in other words: Monday. Yikes!) And suddenly we find ourselves scrambling for any form of relief from the oncoming financial burn.Can salvation be found in a…
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Should Men Just Cover The Gratuity On The First Date?
I have a friend — not dissimilar from other friends — who, while recounting a dinner date, lamented something seemingly insignificant: the tip.“Instead of getting the bill,” she said, “he just got the tip.” Her blood boiled. And ears perked; other similar women (Manhattan women) sat at the table. Heads nodded and eyes rolled in clear…
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Take The Ultimate "Have You Ever" Food-Delivery Quiz
With so many enticing options on television last night — the start of the NHL playoffs, for instance, the Golden State Warriors' successful pursuit of the all-time NBA record for most wins in a season and Kobe's final game (60!) — millions around the country undoubtedly stayed home, glued to their couches with half-empty boxes of pizza and…
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Michael Ruhlman Wants To Teach You The Proper Ratios For Cooking With Marijuana
Prolific cookbook author Michael Ruhlman, whose latest efforts have involved topics like schmaltz and eggs, has reportedly found a hot new ingredient to mess around with: marijuana. According to The New York Times, Ruhlman, who previously collaborated with famed chefs Thomas Keller and Eric Ripert, is presently in talks with the operators of The Stoner's…
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We Asked A Pot Critic: Everything You Need To Know About Marijuana And Food
Marijuana and food have a longstanding association — too often as the setup to some predictable Doritos joke. Today, the culinary-cannabis connection is a lot more sophisticated. Decriminalization efforts in states like Colorado and Washington have propped up a legitimate pot industry, peddling all kinds of strains under all sorts of interesting brand names, as…
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Do You Decarboxylate Your Weed Before You Cook With It? It Is Highly Recommended
It's not enough to simply simmer your chopped-up marijuana buds in butter anymore. Today's more highly advanced experts on cooking with cannabis strongly suggest that, in order to reap the reefer's full benefits, you should prep the pot first, using a somewhat modernist-sounding technique.It's called decarboxylating. And, it's "an essential step," says Matt Gray, CEO…
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How To Make Matzo Balls
As with any food that comes in both homemade and boxed mix versions, matzo balls are best made from scratch. Just imagine how much prouder you'll be of your impressive, light-as-air matzo balls this Passover, or anytime you want to impress that certain someone's Bubbie.Whether to use schmaltz, olive oil or tried-and-true canola is up…
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Get To Know Baharat, A Rainbow Of "Everything Seasoning," At Dubai's Spice Souk
Wandering around the Spice Souk in Dubai's Deira neighborhood, I came across a shop selling baharat, an eye-catching display of ground spices also known as kebsa. Like India's ubiquitous garam masala (translated as "hot spice," although traditionally there's no chili powder included), baharat's name doesn't indicate what might be in the mix — it's simply Arabic…
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This Week In Restaurant News: Morimoto's NYC Ramen, Cleveland-Style 'Cue, Employees Only Expansion
It was all about the big names this week here at Food Republic. Masaharu Morimoto, Michael Symon, Julian Medina and Richard Sandoval were just four of several acclaimed chefs to introduce new or upcoming restaurants, with a few of them testing their hands at previously unattempted types of cuisine. New York City was certainly the star of the show…
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Where To Eat In Bushwick, Brooklyn
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). Here, he examines one of the hottest areas in all of NYC: Bushwick, Brooklyn.Brooklyn has long been…
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The Meal Plan: 6 Total Feasts To Pull Off Tonight
You can cook a feast, we can do the second hardest part. That's right, we'll toss a complete feast menu your way, and all you have to do is cook it. Thankfully, The Meal Plan is all about getting a delicious dinner on the table without spending all day in the kitchen. Pick a few…
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6 Ways To Make Polenta For Dinner Tonight
Tonight for dinner we have all manners of polenta — crispy, extra-creamy, grilled, baked — proving indisputably once and for all that polenta is a versatile, tasty, easy-to-make and impressive element to incorporate into a meal. If you’re a fan of cheese, you just found your favorite new way to enjoy it. Prefer grits? They really…
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What KFC's "Re-Colonelization" Means For The Future Of Fast Food
Two weeks ago, members of the Food Republic staff received an email from representatives of KFC, along with an invitation to an event promising to reveal news “that will affect the future of one of the world’s most iconic brands.” The fried-chicken chain even went so far as to state that this “transformational announcement…may be…
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What's In Season In April: Green Strawberries, Baby Artichokes
April showers bring May flowers and a whole lot of tasty greens. Now that the ground has thawed and freezing temperatures are a thing of the past (for the most part), chefs and home cooks have started to see the tender tendrils of spring as crisp, fresh vegetables and fruits line the produce stands. Chef Ari Weiswasser…
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Why "Retail-Host" Restaurants Are The Hottest Thing In The Food Business
It's one of the fastest-growing segments of the U.S. food industry, generating some $40 billion in sales last year. Yet for some inexplicable reason, it's been given one of the clunkiest names of any kind of eating establishment. We're talking about the "retail-host" restaurant.This odd industry term, as described by Food Safety News, basically applies to "all those in-store…
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How Pranksters Are Getting Fast-Food Joints To Smash All Their Windows
There's nothing like a good trending prank to kick off your week. With all apologies to the affected fast-food franchise owners and their insurance claims adjustors, of course, the pairing of crappy burgers and implements of destruction in a reported string of incidents over the past few months is humorous if sinister.Here's the gag: Someone calls…
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Masters Wrap-Up: Golf Happened, Fans Lament Pimento Cheese Sandwiches
Pimento cheese is a beloved a staple of Southern cuisine, a heavenly amalgamation of grated sharp cheddar cheese, cream cheese, mayo, chopped pimentos, minced onion, Worcestershire, cayenne pepper and love. The Masters Tournament, an annual golf championship held in the hard-to-get-to locale of Augusta, Georgia, is a significantly less flavorful amalgamation, whose longtime official snack is a pimento cheese sandwich…
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Inside The FDA's Operatic Fight With America's Artisanal Cheese Makers
Christine Haughney covers corruption and criminal behavior as part of the Zero Point Zero Production series Food Crimes.Few cheese makers have garnered as many accolades as Andy Hatch, an owner of Uplands Cheese, which is tucked among the gently rolling pastures of southwest Wisconsin. His credentials have been solidified with wins in major national cheese competitions. But…
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Is The Foodini 3-D Printer The Microwave Of The Future?
In the future, your spinach quiche could be dinosaur-shaped and printed by a box called the Foodini.This new magically titled gadget, priced around $2,000, is just the latest culinary device to result from 3-D printing technology but perhaps the first to trumpet its use of “real” and “fresh ingredients” to encourage healthier eating, according to Tech Insider. The process…
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Orlando's Best Eats, Julia Child's Digs For Rent, French Cheese Galore: 10 Hot Topics On Food Republic
We learned so much this week! From grilling clams with chef Missy Robbins to figuring out bitter melon and the Denver cut, we really got educational here at Food Republic. We also did some traveling and found some delectable eats that aren't all Mickey Mouse–shaped in Orlando and a farm-to-gondola-to-table concept in Whistler, British Columbia. Talk…
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5 Delicious Ways To Reel In Halibut Season
Peak halibut fishing season is late April through October, which means we're all about to experience some of the best whitefish of the year. The fish migrate thousands of miles to spawn, resulting in firm, muscular, extra-flavorful flesh that's perfect in a wide variety of recipes. We've included three of our favorite recipes for halibut below,…
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10 Things We Learned During Frites Week
Frites Week has come and gone here at Food Republic, and we've slowly come to terms with the realization that we can no longer solely write about and snap photos of crispy, golden-brown fries. Damn, we really enjoyed that. When we weren't taking endless fry-porn shots, we actually managed to learn a thing — ten things, actually — about…
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How To Make 30-Minute Mole Sauce At Home
Mole is a notoriously time-consuming sauce. Iterations of the legendary Mexican staple are endless, and even those recipes closely associated with a particular region — such as Puebla, birthplace of the chocolate-laced mole poblano — vary from household to household.Luckily for us, our friends at ChefSteps condensed the process down to 30 minutes by using a…
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They Dared Me, I Did It: I Went On A Gluten-Free Singles Date
There's only so many times someone can Facebook message, Gchat or email you something before you cave. For me last week, that was Gluten Free Singles, a dating site for, yup, you guessed it, glutards. Or people allergic to wheat, depending on how PC your profile is. Mine was far from PC, and as a…
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Pichet Ong On How To Eat Around Shanghai By Taxi, Train And Foot
New York pastry chef Pichet Ong grew up in Thailand, Hong Kong and Singapore and has toured the world extensively in search of the best things to eat. With Fantasy Travel Week upon us, we asked our friend to write about one of his favorite cities in Asia.Shanghai, the largest city by population in China, is my…
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Is Lab-Grown Shrimp The Solution To Slave-Labor Shrimp?
How do you avoid buying shrimp that has been in some way touched by slave labor? You could follow our six tips, give up buying the crustaceans at all — or you can check out a plant- and algae-based lab-grown shrimp alternative created by a startup that's in the news.Last year, the Associated Press reported that much…
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Pitmaster Elliott Moss Defies Regional BBQ Traditions In A Divided North Carolina
Elliott Moss is passionate about his barbecue, but don’t call him a purist. While other smoked-meat obsessives kvetch about the details — whether the fuel source is hickory, oak or (gasp!) gas; or whether the sauce contains ketchup, vinegar or mustard; or whether the meat is pig or cow — Moss has one laser focus:…
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How To Get The Jennifer Aniston Treatment (Plus Free Champagne) The Hard Way On Emirates Airline
Anyone can write about the luxury of a flight comped by an airline, but the chances of a story-worthy experience are slim. Sure, there was great wine and a lie-flat seat on my recent trip from New York City to Dubai on Emirates, a well-known contender for best airline in the sky, and yes, the food was very good for…
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New Concept Store Brings Real French Cheese To NYC
Cheese lovers in New York City have long had favorite spots to procure great specimens from around the world — Murray's, Zabar's and Fairway, to name a few. There's also Russo's for fresh mozzarella and Kalustyan's for feta and labneh. But if you're an aficionado of the kinds of cheese that only come out of France,…
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Destroy Your Kitchen With 20 Spring Weekend Recipe Projects
We’re planning to take on one of our serious kitchen projects this weekend. The “project” part can involve anything from sourcing a hard-to-find ingredient like fresh foie gras, salmon skin or lamb ribs to sculpting pastrami sausage around a boiled egg. We promise you that it will be worth it in the end. Commit to…
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NYC: Taste Of The Nation Is Back With A Better Culinary Lineup Than Ever
Food festivals and events are a dime a dozen these days, but there’s always been something different about the annual Taste of the Nation celebration, taking place later this month in New York City. The yearly nosh fest features many of the city’s top restaurants and bars serving up all-you-can-eat menu items and drinks for a…
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Faux Gras, Anyone? Classic French Dishes Are Getting A Meatless Makeover
We see it happen in cocktails all the time — classic libations being respun with unconventional substitutions to suit the constantly changing curiosities of today’s drinker. Now, chefs across the nation are applying a similar practice to the most classic French dishes with one bottom line in mind: zero parts meat, all parts vegetable. That's…
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Is Baghdad The Next Great Food City?
It sounds like a bad pun. But despite ongoing violence, the restaurant scene in Baghdad, the capital of war-torn Iraq, is "booming," according to the Associated Press. By that, we mean it's doing really, really well. The number of cafés and restaurants is up 40 percent since 2013 in the city, and about 200 new ones are currently in…
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Beef Talk: What Is A Denver Cut?
The Denver cut: You know it? Probably not. To be fair — and depending on who you ask — it didn’t really exist until a handful of years ago. We found it at Foragers Market in Brooklyn’s Dumbo neighborhood, obscured between familiar cuts like the rib eye and the New York strip. But don’t count…
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How To Make Grilled Clams With Calabrian Chili And Bread Crumbs, With Missy Robbins Of Lilia
Missy Robbins has an instant hit on her hands with her new restaurant in Williamsburg, Brooklyn. Located in a former auto body shop that's been given a minimalist design makeover, Lilia features a menu of irresistible pastas, grilled meats and seafood. One of the standout dishes is grilled clams with Calabrian chili and bread crumbs, a…
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"GMO-Free" Doesn't Necessarily Mean Healthy
These days, it seems like every huge food conglomerate is dropping the additives, preservatives and other unfashionable ingredients from its products. But what does this really mean for the consumer?Marion Nestle, a food studies professor at New York University and a James Beard Award–winning writer, recently wrote a piece for The Guardian reacting to Campbell’s announcement that its soup cans will…
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When Frozen Is Better Than Fresh: The Lesson Of Shake Shack's Crinkle-Cut Fries
Call it a crisis of conscience. In 2013, Shake Shack, the surging New York City–based burger chain, made the bold decision to replace its popular crinkle-cut fries. The crinkle-cuts were outliers on the original Shake Shack menu. Most everything else was made in-house with fresh ingredients. The crinkle-cuts came frozen from a manufacturer. For an organization steeped…
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Where Will The Korean French Dip Rank On The Dominique Ansel Scale Of Invention?
Celebrated New York City pastry chef Dominique Ansel has been a whirlwind of invention since rising to fame with the Cronut™ — the hugely ballyhooed croissant-doughnut mash-up that even now, three years later, still draws considerable crowds to his shop in Manhattan's West Village. Not one to rest on his sugar-dusted laurels, Ansel has continued to push the food-splicing envelope, coming out…
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Waffle Fries, Steak Fries, Crinkle-Cut Fries, Oh My! 10 Hot Topics On Food Republic
This week, we've been laser-focused on the fried potato in all its crispy, golden glory. We delved into its history, profiled some of its present-day champions, outlined its various incarnations and ranked each variety in terms of popularity. We even took a look at some shady dealings involving its greasy remnants. But greasy spuds and their dipping sauces aren't the only things…
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7 Awesome Ways To Trick Out Your Hot Dog
Forget what they're actually made of, it's what you dream up and put on top that makes man bite dog. With apologies to our beloved ketchup and mustard, it's time to start thinking outside the box.Along the Jersey Shore you might find a hot dog smothered in spicy potatoes or wrapped in pizza dough. Seattleites…
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The Story Behind Philadelphia's Best Gravy Fries
The wood-paneled barroom of Nick’s Old Original Roast Beef is burnished with a warm patina that comes from 78 years of continuously roasting meat and countless hours of regulars coming together over hot sandwiches, icy beers and, more recently, the best gravy fries in the city.Lili McKinney and her husband, Jeff, took over the business…
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How To Make Crème Brûlée At Home
Crème brûlée: the perfectly rich, eggy custard we've all enjoyed for dessert while mispronouncing and misspelling its name. It's perhaps best known for its golden-brown layer of caramelized sugar that gives off a distinct burnt taste. But what is a custard, anyway? Did you know that it’s technically a liquid that has been thickened or set via the coagulation…
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News (27)
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Enrique Olvera's Cosme Is Serious. Also? These 5 Places For Mexican In NYC.
In Wednesday's review, New York Times restaurant critic Pete Wells bestows three stars on Enrique Olvera’s Cosme. Wells argues that the Flatiron newcomer — helmed by the chef/owner of the world’s 17th-best restaurant, Pujol — breaks a trend of Mexican restaurants in New York City that simply indulge “a chef’s south-of-the-border fantasies.” In Olvera’s case, this…
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Dinner Tonight: Cook These 2016 James Beard Award–Winning Recipes!
Now we're not saying we can predict James Beard Award–winning cookbooks, but let's not fool ourselves: We know what's good, and the proof lies in Tuesday evening's big announcement. Peruse our selections from several of this year's JBF winners and give virtual high-fives to Michael Solomonov, Danielle Chang, Yotam Ottolenghi, Michael Anthony and an extra one…
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New Chefs Rising, Episode 10: Jeremiah Stone And Fabian Von Hauske Of NYC's Contra And Wildair
Few young chefs better exemplify the power of strong ideas and point of view than Jeremiah Stone and Fabian von Hauske. Their first restaurant, Contra, became a word-of-mouth favorite in New York City culinary circles shortly after opening on Orchard Street in 2014. Multicourse set menus at bistro prices, a stripped-down ambience with cool music…
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Tested: Cuisinart's Vertical Waffle Maker Flips The Breakfast Script
The next time you sit down at the counter of a breakfast spot during the weekend rush, take a look at the waffle maker. Chances are, the sides are going to be caked with countless drips of batter from hours' worth of waffles pressed to order. Wasteful? Sure. Unsightly? Absolutely. And this waffle conundrum is where…
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Illustrator June Kim Drew A Kimchi-Making Party!
Brooklyn-based artist June Kim draws food, and not just any food — the cuisine that has impacted her life most. Whether it's pasta in Little Italy in the Bronx, the adventures of a ramen master in Manhattan or even the hot, flaky offerings of her local empanada truck, Kim takes inspiration from the delicious nature…
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The Little Festival That Could: NYC's Food Book Fair Turns Five
It was more than just a shared love of food and books that united Kimberly Chou and Amanda Dell. It was a booze-fueled late-night excursion to Whole Foods.“We went out in Gowanus, then we went to Whole Foods at like 11 p.m. on a Friday night after having a couple drinks, and I was like, ‘I like this…
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Photos From Last Night's Food Book Party: Lawless
One of New York City’s most tantalizing annual events, Food Book Fair, has spun off a new series called Food Book Party. And a party it was! The series continued on Thursday, November 5, with rule-breaking chef Justin Warner, who discussed and cooked from his new book, The Laws of Cooking: And How to Break Them (check out…
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Haute Tea: Brew A Cup With These Design-Forward Accessories
My father likes to remind me that with each cup of tea and subsequent criticism about steeping time, water temperature and requisite cookie, I turn more and more into my grandmother. Sure, I enjoy a late afternoon Earl Grey and madeleine, and yes, I have strong opinions about milk-to-water ratios. But thanks to some innovative…
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Inside The Tribute To Joël Robuchon Dinner At Spain's Marbella Resort
With young, tatted chefs turning out Instagram-perfect lardo toast and guajillo-laden nachos at the likes of tiny, white-hot Brooklyn and Portland restaurants, it’s easy, while on the quest for a coveted table, to forget about the icons, the chefs who long before the arrival of the Food Network helped transform the dining landscape and make…
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The McDonald's Franchise Story Is Coming To A Theater Near You
From director John Lee Hancock, whose previous work includes other inspiring tales based on true stories, comes the tale of how McDonald’s went from a modest business run by a pair of brothers to the beast of a chain it is today.In The Founder, Michael Keaton (Birdman, Batman, Beetlejuice) plays Ray Kroc, the persistent milkshake-machine…
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This Refrigerator Uses Zero Energy And Is Underground
The Groundfridge is exactly what it sounds like: a fridge in the ground. And it looks like a subterranean holding cell that some style-conscious kidnapper might keep his or her mole people in. When buried, it looks like a mound with a door, like the home of a hobbit. According to Co. Exist, the Groundfridge’s purpose…
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Food Republic And Pacific Rim Throw A Riesling Dinner Party In Seattle
Recently in Seattle, Food Republic teamed with Pacific Rim wines and chef-restaurateur Ethan Stowell to showcase the dynamism of Riesling. Guests from Seattle's food and drink community, including sommeliers, chefs and media, joined Pacific Rim winemaker Nicolas Quille, who shared his knowledge about the grape and talked through the various expressions of the Washington state–produced Rieslings.…
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BBQ Pitmasters Are Finally Getting The Star Treatment. Sort Of.
It's good to be a pitmaster these days. Amid the growing popularity of Southern-style barbecue and all its regional variations, the sauce-stained, smoky-smelling folks who are responsible for these slow-and-low-cooked delicacies are gradually becoming pseudo-celebrities in their own right. Case in point: Five of America's most prominent pitmasters recently partnered up with Kraft Heinz, the fifth-largest food and beverage company in…
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These Sports Figures Are Breaking The Conventional Athlete-Restaurateur Model
Athlete plus restaurant is certainly not a new pairing. It’s become increasingly common for current and retired professional sports figures to own or invest in dining establishments. It’s a field that athletes are usually already familiar with from their playing days, and many see it as a way to stay in the entertainment spotlight while hopefully…
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Nike SB Is Releasing Cold Pizza Dunk-Low Sneakers
If any company has a right to make a sneaker that’s an ode to a food item, 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, Oregon.) This weekend came word, via Sneakernews, that Nike…
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Why Does British Food Get Such A Bad Rap? We Examine.
The U.K. is rightfully recognized for a number of cultural contributions. It’s no secret that food has never been one of them. Often the subject of ridicule, the country’s cuisine recently took another blow when U.S. ambassador Matthew Barzun declared that he had been served lamb and potato “180 times” in the past year. Adding…
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Brooklyn's Mast Brothers Are Opening A Bigger Chocolate Factory
The Brooklyn-based bearded brothers behind some of America's most beautifully wrapped $10 chocolate bars are about to expand into a beautifully packaged and spacious new facility at the Brooklyn Navy Yard.Mast Chocolate, which made headlines for its recent bean-to-bar controversy, is now moving into the 65,000-square-foot third wing of the LEED-certified Green Manufacturing Center. The expansion allows founders Rick and…
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Claus Meyer Invites NYC Kids To Dine At Per Se, Rebelle, Telepan
For one afternoon, some of New York City’s most prestigious restaurants, including Per Se, Blue Hill, Rebelle and Telepan, will be the most kid-friendly establishments around. This is all thanks to Claus Meyer, chef and cofounder of the Denmark's world-renowned Noma, who is set to open his latest restaurant, Agern, in NYC later this month.Meyer is…
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Do The Herb And Kale Strippers LooseLeaf And Zipstrip Save Time?
Tedious kitchen tasks are the mother of invention. That might not be the exact proverb, but it’s the concept that stocks the shelves of so many kitchenware stores with avocado slicers, cherry pitters and more recently the LooseLeaf and Zipstrip, two chlorophyll-hued gadgets from the folks at Chef’n. Both products come in at around $8…
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How To Eat "Complicated" Foods, Illustrated Ikea-Style
Check out this highly informative infographic from Ship It Appliances, an online British kitchen appliance retailer with a killer sense of humor. That's right, free shipping on your new fridge and a tongue-in-cheek guide detailing how to eat hard-to-eat foods, à la "how to assemble your Dombås closet!" (Actual name of an Ikea closet.) Best of all, no tiny wrench is involved, which…
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Where To Eat And Drink In London's Bethnal Green And Whitechapel
The relentless “Shoreditchification” of East London — whereby the alchemical mingling of start-up geeks, loft-dwelling artists, and bankers has, in parallel, produced an abundance of artisan coffee shops and an Ace Hotel in recent years — continues apace. As this bourgeois caste steadily creeps toward the city’s fringes, so, too, does the expanse of farm-to-table…
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Inside Michael Mina's Revolving Test Kitchen
“There are two messages I wanted to send all our guests,” says chef Vikrant Bhasin as he delivers a platter of Kashmiri kofta (meatballs made from local lamb) brushed with mustard oil. “One, this is home-cooked food. Second, this is the food available on the streets of India — and it’s from all over the country.”…
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Dominique Ansel Personally Apologizes For His Cronut Cruelty. Sort Of.
Officially dubbed “CronutGate” in the Food Republic office, the incident is still brought up from time to time to remind me of my naiveté as a young and oblivious food writer. It was August 2013 and, armed with days off from our jobs, my friend and I had formulated a plan to obtain the mythical…
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The World's Best-Known Chefs Will Decide Winner Of New Basque Culinary World Prize
A jury made up of some of the world’s most influential chefs has a very difficult task this summer: selecting the winner of the inaugural Basque Culinary World Prize. The new award will honor one standout chef of any nationality who best demonstrates how gastronomy can be a powerful force for change.According to a press release, the winner’s impact will…
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How Brad McDonald Taught London To Love Southern BBQ
“Get to Shotgun like a gunshot,” urges London’s Time Out magazine. That’s just one of the peels of praise ringing out for U.S. export Brad McDonald’s new whole-log, real-fire BBQ joint.Already renowned for conjuring up some of the British capital’s best American Deep South home cookin’ at Mayfair’s Lockhart over the past three years, McDonald has…
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Can Potatoes Really Grow On Mars?
This is probably some kind of joke, but we're going to pass along this bizarre video sent to us by the Idaho Potato Commission anyway. Because: #FRitesWeek.Idaho, as you're probably aware, is a major supplier for America's thriving fried potato habit. As we learned earlier this week, the ever-expanding Virginia-based burger chain Five Guys (now at some 1,300 locations and counting…
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Inside NYC's Most Finicky Cat Cafés
Tiffany Do is Food Republic's chief cat café critic. Koneko is Japanese for “kitten," yet not a single baby feline is in sight when I drop by one recent afternoon. Still, a cat is a cat is a cat, and that is what I, and the many patrons of this Lower East Side café, have come here for. The…
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Recipes (73)
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How To Make Crunchy, Sticky, Spicy Fried Chicken Sandwiches
This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with a friend, photographer Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is America's Best Breakfasts: Favorite…
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Ditch Potatoes: How To Fry Up Tiny Whole Fish
Anya Fernald is cofounder and CEO of the Belcampo Meat Co., the world’s largest sustainable meat company. Inspired by the Italian peasant cuisine known as cucina povera, Fernald’s new collection of recipes, Home Cooked, is as simple, hearty and delicious as it gets, from rich soups and flavorful stocks to creamy polenta, rib-sticking pasta and a…
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Steamy! Whip Up Floyd Cardoz's Red Snapper With Ginger
Renowned Indian-American chef Floyd Cardoz is a master inventor of delicious, vibrant dining experiences. With a restaurant (or two) always in the works, we’re surprised he had time to pen his latest cookbook, Flavorwalla — “flavor seller” in Hindi. Need we say more? Buy the man’s flavor book and whip up his simple, seasonal fare…
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Spanish-Chic: How To Make Quinoa Paella With Shellfish
Brendan Collins is executive chef of Birch, Larry’s, and the Corner Door in Los Angeles and just published a spectacular volume of so-called “dude food” that’s so much more than burgers, bacon and beer. Prepare for large volumes of meat, simple and delicious vegetable preparations and superb composed entrées, like this paella that subs out rice…
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Crunch Into This Tuna Sashimi Tostada!
Brazil and Peru are two countries with vibrant, multinational food cultures, and Nikkei cuisine is no exception. A product of the Japanese diaspora, the Nikkei are ethnic Japanese who have lived in Latin America for generations. Their influence on Peruvian and Brazilian cooking resulted in a new kind of Asian food that is distinctly East Asian…
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Here's How To Make Bacon-Wrapped Onion Rings
Pitmaster Bill Gillespie's barbecue team was named Grand Champion of the prestigious American Royal Barbecue Invitational, so you can assume he knows a thing or two about smoked pork. Bacon, in particular, as it turns out, in The Smoking Bacon & Hog Cookbook. It's time to make the best onion rings on the planet. People are…
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How To Make Asado Potatoes, Your New Go-To Side Dish
Anya Fernald is cofounder and CEO of the Belcampo Meat Co., the world’s largest sustainable meat company. Inspired by the Italian peasant cuisine known as cucina povera, Fernald’s new collection of recipes, Home Cooked, is as simple, hearty and delicious as it gets, featuring rich soups, flavorful stocks, creamy polenta, rib-sticking pasta and a vibrant array of…
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Celtic Guey Cocktail Recipe
Cocktails often make use of bright colors to entice onlookers from across the room, while also providing insight into its flavor profile. That's precisely why sending a traditional Queens Park Swizzle out from the bar on a hot day can result in the entire room suddenly requesting the colorful, ice-filled drink. At times, bartenders enjoy tricking the…
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Stick A Straw In This Sherry Cobbler Cocktail Recipe
The mid-1800s was a Golden Age for cocktails, and America loved the Sherry Cobbler. As a means of self-preservation in the summer months, glasses full of crushed ice, fruit and a low-impact spirit delivered relief instantly via a relatively new invention known today as the straw. Understandably, these attributes helped make the Sherry Cobbler the…
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Fava Beans With Bacon Recipe
It's springtime, and favas are or will soon be popping up in gardens, restaurants and farmers markets across the country. Even total beginners to seasonal cooking can make fave e pancetta, or fava beans with bacon (or pancetta), a super-easy dish of fava beans with bacon and onions that makes a great hot side dish…
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Pancakes Of Our Dreams: Bacon, Egg And Cheese "Paco"
Longtime FR contributor Adeena Sussman has a new cookbook out, and when she launches a book, we go nuts. Cook your way through America's Best Breakfasts and make sure you stop in Miami for the best pancake breakfast taco you've never had. Here's an excerpt from the book that will appeal to breakfast lovers from all walks of life. …
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Make This Quinoa Stir-Fry With Garlic And Pineapple
Once you start tacking dietaries onto recipes — paleo, gluten-free, vegan — the options (and flavors) tend to shrink. Avoid this entirely with a copy of Minimalist Baker's Everyday Cooking, from eponymous bloggers Dana and John Shultz. Packed with healthy, delicious spin-offs of your favorite dishes, this is one collection that will point you in the right direction.…
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Herbed Spelt Berry Salad With Peas And Feta
Pink pickled radishes, green peas, herbs, and crumbled white feta make this salad look like a pretty spring dress. The flavors and textures are an excellent combination and always put me in the mood to celebrate spring.The pickled radishes in this salad can be made several days in advance; their lovely pink color deepens over…
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Fava Bean Falafel Recipe
Spring is the perfect time to sub in abundant, seasonal fava beans for all your legume needs. Like chickpeas, fava beans make a delicious purée, and, when dried and reconstituted, an equally delicious falafel. Because they're similar in texture, fava beans and chickpeas can usually be substituted for each other. A blend of dried favas…
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Fava Bean Salad With Pickled Ramps And Goat Cheese Recipe
Ramps have a pretty short season, but when they’re here come spring, they’re on every restaurant menu. Its leaves are versatile, adding a garlicky heat to pesto, vinaigrettes and other sauces. They can also be wilted in a sauté pan with other seasonal goodies like morels, which are also out around about now. The ramp's…
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Cook It Green: Cracked Wheat Pilaf With Spring Peas Recipe
Renowned Indian-American chef Floyd Cardoz is a master inventor of delicious, vibrant dining experiences. With a restaurant (or two) always in the works, we're surprised he had time to pen his latest cookbook, Flavorwalla — "flavor seller" in Hindi. Need we say more? Buy the man's flavor book and whip up his simple, seasonal fare…
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Bake Up These Mean, Green Matcha-Chocolate Éclairs
“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…
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How To Make Homemade Matzo, The Alon Shaya Way
If you really want to impress your Passover guests (or fellow seder-goers), whip up a big batch of fresh matzo at home. Trust us, you'll probably go through the whole thing before you've finished ticking off the plagues. We reached out to James Beard Award–winning chef Alon Shaya of New Orleans' renowned Domenica, Pizza Domenica, and modern Israeli…
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Snack Attack: American-Style Dutch Bitterballen
I was recently in Amsterdam for the relaunch of an iconic hotel, and they threw this big fancy party that was, well, really fancy: open bar with specialty cocktails, food from three different Michelin-starred chefs. That kind of fancy. At the afterparty, I noticed a tray of fried something-or-other making the rounds. When the server came around, I…
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Spice It Up! Make This Sindhi-Style Mutton Biryani
Contemporary Pakistani food is a vibrant mix of Arabic, East Asian and Indian flavors that shine in food writer and author Sumayya Usmani’s new cookbook, Summers Under the Tamarind Tree. Beautifully written and photographed, this collection of more than 100 family recipes will inspire you to open up the spice cabinet and make something brand-new. Sindhi biryani is…
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Minty Fresh Cocktail-Crafting: Amaro Julep Recipe
Every year around this time, much of America remembers its love for the julep. A shame, since the drink has just about as much history as the most requested classic cocktails served today, and no, the combination of spirit, ice and mint did not come together simply for the spectacle of a horse race.Though bourbon is best, not…
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Grilled Radish Crostini Recipe
Ordinarily we'd pass the "quick and healthy" cookbook section in lieu of something with more cheese, but if you're going to cook light, better take a page out of Better Homes and Gardens. These grilled radish crostinis are as attractive to behold as they are delicious. Not so long ago, radishes were only eaten raw, on a…
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Turkish-Style Poached Eggs Recipe
If you thought a book about pickled and fermented stuff would be all Greek yogurt and kombucha, you might be right. But if you pick up Cultured Foods For Your Kitchen by culinary specialist and cookbook author Leda Schientaub, you'll be presently surprised by meaty soups, hearty pastas and delicious fried stuff...all enhanced by the cultured ingredients…
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Greens And Grains Scramble Recipe
Writer and cookbook author Megan Gordon's new release, Whole-Grain Mornings, is all about healthy breakfast! Count us in, particularly when the scramble looks so satisfying we don't even wonder why it's not covered in or stuffed with cheese. This is the breakfast Sam and I probably eat most often regardless of the season. In truth,…
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Mexican Passover: Matzo Balls With Mushrooms And Jalapeños
Pati Jinich has been whipping up Mexican favorites on PBS for half a decade, so when it comes to a go-to cookbook for your favorite South-of-the-border fare, look no further than her new collection, Mexican Today. Whether you're cooking for the family on a weeknight or bringing down the house for the holidays (whatever they may be),…
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How (And Why) To Make A Fried Mortadella Sandwich ASAP
Anya Fernald is cofounder and CEO of the Belcampo Meat Co., the world’s largest sustainable meat company. Inspired by the Italian peasant cuisine known as cucina povera, Fernald’s new collection of recipes, Home Cooked, is as simple, hearty and delicious as it gets, featuring rich soups, flavorful stocks, creamy polenta, rib-sticking pasta and a vibrant array of…
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Up Your Passover Dessert Game With This Matzo Toffee Crunch Recipe
This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her photographer friend Evan Sung. Sussman’s most recent cookbook, coauthored with Lee Brian Schrager, is America's Best Breakfasts: Favorite Local Recipes…
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Pasta Light: Broccoli Rabe And Sunchoke Orecchiette
Love and Lemons is one of those award-winning food blogs you hope publishes a cookbook so you can display it in your culinary library instead of hidden away in your browser. Author Jeanine Donofrio has a brand-new collection for what ails your fridge and pantry. The Love and Lemons Cookbook specializes in the utilization of ingredients…
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Vegan Tonight: Fried Black Rice With Peanuts
Award-winning longtime food writer and cookbook author Anna Thomas's new collection of recipes is a celebration of vegan meals for hungry omnivores. These plant-based dishes were designed for mixed-group entertaining, from brunch with friends to formal holiday feasts. Leave the meat where it is tonight and pick up some produce!Forbidden rice is always beautiful, but this one…
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Fish Soup With Matzo Balls And Aioli Recipe
When it comes to the very best of kosher food and wine, look no further than renowned winemaker and cookbook author Jeff Morgan. Morgan’s new book, The Covenant Kitchen, features recipes he’s collected on his travels to Italy, Provence, North Africa, Asia, California and Israel. This is definitely the book in which you'll find your new favorite fish…
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Passover Time: Here's How To Make Brisket With Onions And Porcinis
Jewish food isn't famous for being paleo, so let's fix that with The New Yiddish Kitchen, a collection of recipes from...not exactly Bubbe's kitchen. Cooks, writers and bloggers Jennifer Robins and Simone Miller teamed up to remind the world that braised brisket is a caveman's dream. Three onions may seem like a lot, but when…
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Fried Soft-Shell Crabs Benedict Recipe
Normally we'd never endorse Hollandaise-in-a-packet, but you're finding soft-shell crabs for brunch, setting up a dredge station, frying and draining the things and poaching eggs. If we asked you to make real Hollandaise (read: we're asking you to make real Hollandaise) it might be a little much for a Saturday morning. The packet hack subbing…
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Dip Into These Brioche Doughnuts With Bourbon Glaze
Brendan Collins is executive chef of Birch, Larry's, and the Corner Door in Los Angeles and just published a spectacular volume of so-called "dude food" that's so much more than burgers, bacon and beer. Prepare for large volumes of meat, simple and delicious vegetable preparations and superb desserts, like these brioche doughnut holes with a booze-infused…
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Spring Stewing: Lamb & French Flageolet Beans
What is practiculture? It’s what happens when you leave big-city life to tend your garden, hunt in your backyard and prepare meals according to what’s in season instead of what’s on the supermarket shelves. Modern-day Australian “food warrior” Rohan Anderson’s new collection of recipes follows the practical nature of cooking from the homestead, something everyone should…
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Passover Makeover: How To Make Homemade Salmon Gefilte Fish
Jewish food isn't famous for being paleo, so let's fix that with The New Yiddish Kitchen, a collection of recipes from...not exactly Bubbe's kitchen. Cooks, writers and bloggers Jennifer Robins and Simone Miller teamed up to slim down some of these beloved dishes for the modern Stone Age. If there were ever a food that…
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Quinoa Power Bars Recipe
Blogger Wendy Polisi of CookingQuinoa is a master of the tiny little super-seed, which is why we were excited to receive a quinoa cooking book with recipes besides salads. Quinoa salad is awesome though. Check out these superfood-boosted power bars, perfect for busy mornings when you need to get out the door...powerfully. This is a great…
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Pasta Sushi Is A Thing? Yes! Here's The Recipe.
Italian food authority Francine Segan's cookbooks are must-reads for any fan of pasta, particularly her newest: Pasta Modern: New and Inspired Recipes From Italy. Abandon your red sauce craving and dive into the best, newest and certainly most inspired recipes from Italy we've seen in recent memory. Italy’s amazingly creative two-star Michelin chef Davide Scabin invented…
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Best Basic Scone Recipe
Scones are an amazing breakfast option, simple and yet somehow decadent. In the US Pacific Northwest, they've become that region's answer to the bagel as the quick breakfast of choice. In the UK, they're best enjoyed with clotted cream and jams, and often served during high tea, or, increasingly, at brunch.For this totally master-able scones…
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Tea Time, Meet Happy Hour: Camomila Cocktail Recipe
When it comes to food culture, Italy and Northern California have more in common than meets the eye: a plethora of fresh ingredients from local farmers and markets, a love for wine and a respect for the classics. Bringing together the best of both worlds, A16 Rockridge in Oakland, CA shapes their Italian-inspired cocktail program to reflect the…
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Cheez It Better: Make These Brown Rice Cheese Crackers
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…
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Stuffed Artichokes With Meat And Pine Nuts Recipe
A strong contender for "Favorite Cookbook of the Season" is Brooklyn Chef Rawia Bishara's Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking. Her Bay Ridge restaurant, Tanoreen, has been recognized by critics and media alike as one of the best Middle Eastern restaurants in New York. Update your "must-visit" list and make these lamb and…
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In Season: How To Make A Venison Rib Roast
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…
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Celebrate Laotian New Year: Make Khe-Yo's Poached Black Bass
Born in Laos and raised in Kansas, chef Soulayphet Schwader is celebrating the Laotian New Year with a weeklong dinner series at his New York City restaurant, Khe-Yo, from April 11-16. Also known as Songkran or Pii Mai, the Lao New Year marks the time of year when families visit their town’s Buddhist temple to bring home-cooked meals with sticky rice to the…
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Stack That Schnitzel: How To Make "Campfire" Pork Butt
What is practiculture? It’s what happens when you leave big-city life to tend your garden, hunt in your backyard and prepare meals according to what’s in season instead of what’s on the supermarket shelves. Modern-day Australian “food warrior” Rohan Anderson’s new collection of recipes follows the practical nature of cooking from the homestead, something everyone should…
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How To Make Country Fried Bacon With Sausage And Onion Gravy
Chef Richard H. Turner is truly a master of meat. From his renowned London outposts (including the heralded Pitt Cue Co.) to cofounding the great annual carnivorous festival that is Meatopia, you can count on Turner for the very best “from snout to squeak.” His new cookbook, Hog, is a hefty volume of all things…
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Chilled Asparagus Salad Recipe
Whether you're vegetarian, eating light or observing Meatless Monday, a recipe by Peter Berley is guaranteed to satisfy. We've borrowed a few recipes from his award-winning cookbook, The Flexitarian Table, so you have every reason to expand your healthy cooking repertoire. Try this seasonal asparagus preparation as a simple salad or side. While thick asparagus are great…
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Dutch White Asparagus Recipe
One of the great things about spring menus is all the tender, fresh green vegetable dishes. Longstanding Midtown dining spot Michael's New York, owned by restaurateur Michael McCarty, boasts a Dutch recipe we had to try: citrus-steamed Dutch white asparagus (they actually do a mix of white and green) with a wine-spiked butter sauce, a…
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Prosciutto Pizza With Roasted Asparagus And Fresh Peas Recipe
The great thing about a pizza crust is it even looks like a blank slate! And that’s just what it is, which is why you should pick up a copy of culinary author Suzanne Lenzer’s new book, Truly Madly Pizza. Whether you’re going for a carnivore’s dream or lightening up with roasted vegetables and herbs, a…
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Better Bar Food: Grilled Romaine Caesar Salad
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…
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Brown Rice Tonight: Make Chickpea And Cumin Pulao
Contemporary Pakistani food is a vibrant mix of Arabic, East Asian and Indian flavors that shine in food writer and author Sumayya Usmani's new cookbook, Summers Under the Tamarind Tree. Beautifully written and photographed, this collection of more than 100 family recipes will inspire you to open up the spice cabinet and make something brand-new. A wonderfully warm…
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How To Make Lee Anne Wong's Loco Moco
Longtime FR contributor Adeena Sussman has a new cookbook out, and when she launches a book, we go nuts. Cook your way through America’s Best Breakfasts and make sure you stop in Honolulu for this signature dish. At her island-cool Honolulu restaurant, chef Lee Anne Wong is celebrating the cuisine of her adopted state with dishes that honor…
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The Good Stuff: How To Make Nutella Éclairs
“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…
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Steamed Rockfish With Ginger And Green Onion Recipe
Gung Hay Fat Choy! Happy New Year! To celebrate the coming of the New Year, the Chinese prepare certain foods because they have a specific meaning. Whole fish symbolizes togetherness and abundance and is a very important New Year’s food; the green onions that top the fish are a sign of brilliance. There are rules…
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Citrus Cayenne-Poached Halibut Recipe
Prometheus Springs' co-founder Alexis Mincolla recently promoted the new beverage brand with an underground supper club dinner in Los Angeles, a smart way to build interest in a start-up brand whose drinks Pepsi execs deemed "too spicy." He tapped chef Pace Webb, whom Mincolla met at university in Italy years ago, and who is now…
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Poached Halibut With Baby Potato Salad Recipe
Halibut is one of my favorite fish — I look forward to flying it in fresh from the boat in Alaska whenever it is available. By preparing the halibut using this method, you can retain the natural and delicate flavor of the fish without drying it out by overcooking, which is a common occurrence. Confit-ing — or cooking…
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Party Time! Make These Pickled Fig And Ricotta Canapés
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’.I first discovered this flavor…
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Spring Into This Easy Broccoli Pappardelle Recipe
What is practiculture? It's what happens when you leave big-city life to tend your garden, hunt in your backyard and prepare meals according to what's in season instead of what's on the supermarket shelves. Modern-day Australian "food warrior" Rohan Anderson's new collection of recipes follows the practical nature of cooking from the homestead, something everyone should…
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Where There's Smoke, There's Fire Cocktail Recipe
At Fish & Game in Hudson, New York, co-owner Zak Pelaccio and his partners set out to create a restaurant focused on seasonal ingredients, celebrating the local farms and resources increasingly available in upstate NY. While they knew from the beginning that a great bar program would be a part of their mission, how the restaurant's…
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Turkish Eggs On Toast
There has never been a better time to be (or eat) a piece of toasted bread. The crisp, chewy texture, world of nooks and crannies and endless varieties and level of “doneness” make for a superb blank slate popping up on menus from the humble to the ultra-posh! Enter: Posh Toast, a collection of delightful spins…
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Fried Pork Belly Tacos With Pipián Sauce
Chef, culinary instructor, cooking show host and James Beard Award–winning cookbook author Joanne Weir has a new collection of recipes out, Kitchen Gypsy, and you’re going to want it. Weir, a veteran of the famed Chez Panisse in Berkeley, California, specializes in simple, hearty food, focusing on the quality and availability of local ingredients in order to…
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Roasted Tomato And Pancetta Pizza With Cricket Flour Dough
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…
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Lobster Scrambled Eggs Recipe
This lobster scrambled eggs recipe comes from Chef David Burke, whose whimsical and dramatic take on modern American cuisine drew us to SoHo's David Burke Kitchen, his newest venture. The key to this dish is using the best eggs you can find, free-range and fresh from the coop if possible (scope out the egg scene at your…
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From The Pitmaster: Here's How To Make A Bacon Weave
Pitmaster Bill Gillespie's barbecue team was named Grand Champion of the prestigious American Royal Barbecue Invitational, so you can assume he knows a thing or two about smoked pork. Bacon, in particular, as it turns out, in The Smoking Bacon & Hog Cookbook. Now break out the cured pork belly and do the weave! Ah,…
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Chopstick Champion: How To Make Hoisin Duck Noodles
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 it opens Stateside, and in the meantime, try out one of its most…
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Lamb Belly BLT Recipe
You haven't done dinner in Portland until you've done dinner at Le Pigeon, James Beard Rising Star Chef Gabriel Rucker's outrageously popular outpost. Combining the usual suspects with something totally unexpected is Rucker's game, so replacing the bacon in a BLT with cured lamb belly is probably just another day in the life...Erik Van Kley,…
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Beef Fillet With Basil Mayonnaise Recipe
Nobody does simple, classy food quite like Ina Garten, the Barefoot Contessa. While a good amount of her recipes are more or less foolproof — a trait we really admire in a cookbook author and TV chef — her most recent book, Barefoot Contessa Foolproof, has us convinced we too can lay out a Hamptons-style spread.…
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Pork Tenderloin With Balsamic Raspberries Recipe
If you want to talk about entertaining with minimal effort and maximum effect, Paul Lowe is your guy. The food stylist-turned-blogger has fans of his online magazine, Sweet Paul, all over the world. Channel his simple, elegant style through simple crafts and recipes and make your next party a memorable one. You'll never pick up a…
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Merguez Dog With Zucchini-Mint Slaw
Everywhere I went in Morocco, I was guaranteed three things: merguez, zucchini and couscous. And believe me, I tried really hard to incorporate couscous into this sausage recipe, but it simply didn't take. Instead, julienned zucchini and chopped fresh mint make a crisp, refreshing topping to cut through spicy lamb sausage. The result is so…
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How To Make A Whiskey-Infused Chocolate Magic Shell For Ice Cream
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’.Restraint? I’m not…
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Cook It Basque: Grilled Asparagus With Idiazábal Recipe
The Basque country of Northern Spain is one of the most celebrated culinary regions in the world. With deceptively simple, rustic dishes created from humble, high-quality produce and local ingredients like eggs, olive oil, salt cod, cheese and bread (to say nothing of the jamòn), this is one part of the world where you're guaranteed to…
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From Austin, With Love: How To Make Migas Tacos
Longtime FR contributor Adeena Sussman has a new cookbook out, and when she launches a book, we go nuts. Cook your way through America's Best Breakfasts and make sure you stop in Austin for the best egg tacos in the country. Why is Austin such a breakfast taco town? “You have all kinds of people needing to…
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How To Make Zucchini Shoestring Fries
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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Feed The Vegan: Rum Fried Rice With Dragon Fruit
Daphne Cheng, executive chef and produce pioneer at New York City vegan haven Mother of Pearl, can cook a mean plate of veggies. Think dishes like green mango poke with tomato, jicama, crispy rice and macadamia, and coconut rolls with coconut miso butter and black lava salt. Then there's our personal favorite, this rum-spiked fried rice with dragon fruit, edamame,…
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Travel (21)
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Why Chicago's West Loop Is The Hottest Restaurant Neighborhood In America
If you ask any Chicagoan where to head for dinner, they’re bound to make remarks on at least one restaurant in the West Loop. After all, many of the city’s most lauded chefs and restaurateurs have chosen the neighborhood for their projects, from local stalwarts Girl & the Goat and Au Cheval to newcomers Soho House…
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Affordable Eats Abound Near Copenhagen's Quirky Absalon Hotel
In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service. Copenhagen has developed a…
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The Paris Pantry: A Guide To La Grande Épicerie
If you’re looking to find the best French food products in Paris, your one-stop shop is La Grande Épicerie, near the St-Germain-des-Prés neighborhood in the 7th Arrondissement. Connected to the oldest department store in the world, Le Bon Marché, La Grande Épicerie offers an impressive showcase that will feed both your eyes and appetite.We met with…
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A Food Book Fair Grows In Brooklyn
Since it began in 2012, food-media professionals, small-batch producers and chefs eager for a cookbook deal have come together for the Food Book Fair, being held April 10-12 at the iconic — if something that’s only been around since 2012 can be iconic — Wythe Hotel in Brooklyn. The fair’s founder, Elizabeth Thacker Jones, conceived of…
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Hotel Muse Bangkok Slings Cuban Cigars, Italian Pasta, Prohibition Cocktails
Bangkok is a city of superlatives: the wildest nightlife, the best street food, the craziest traffic. It is the quintessential Asian metropolis, melding together a rich cultural heritage with unstoppable urban development. This collision of old and new creates an urban texture that is uniquely Bangkok. There are 400-year-old Buddhist temples, ladyboy go-go bars and…
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Chef Daniel Castaño Shows Us Where To Eat In Bogotá, Colombia
Before we met, chef-restaurateur Daniel Castaño and I started following each other on Instagram. So he knew when he picked me up one brilliant morning last month in Bogotá, Colombia, that I'd be feeling a little rough — he'd seen the photo posted at 5 a.m. from backstage at the city's latest late-night club. Lucky…
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Sleep Off That Stroopwafel At Amsterdam's Grand Hotel Krasnapolsky
In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.As I approach the city…
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Guide: Blood Sausage Around The World
Stomach lining, kidneys, pancreas — these spare parts, or offal, are all items that have become increasingly common to the pop-culinary world. Blood, however, is first getting its footing in the nose-to-tail game.There are a few uses that are popping up on menus including canard à la presse (duck that’s been pressed to release its “juices” and…
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This Austrian Chef Cooks Only With Ingredients Sourced Within View From His Mountaintop
These days, many restaurants boast that they source their ingredients locally and only serve them in season, but there’s a lot of cheating going on. I was once in a fine-dining establishment in Calgary — right in the middle of Canada — and saw saltwater fish on the menu. Their response was that it was flown…
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Kenyan Food Primer: 10 Essential Dishes And Drinks
“What are they feeding them?” That’s a question you might ask yourself as you watch a Kenyan cross a marathon finish line, followed by a second, a third chasing them, and you guessed it — a fourth Kenyan might just be on the way.It’s a tough question, though, when you realize that most of the…
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Rio Is Finally Doing "Brazilian Coffee" Justice
When Duncan Hay and his partner, Priscila, opened Kraft Café in Rio de Janeiro shortly before the new year, it was, without judgment, slightly self-serving.Duncan, an Australian expat — more curiously, a former itinerant whose credentials range from brief stints in Chile mining copper to working offshore on rigs — has lived in Rio for…
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Sardines, Sherry, Ridiculously Good Ham: 8 Spots For Great Food In Seville, Spain
Jamón ibérico. Gazpacho. Fried sardines. And as much manzanilla sherry as you can swill. Southern Spain knows how to eat and drink like it's their job, and no one does it better than the idyllic town of Seville. From old-school establishments where you eat off sherry barrels to hip restaurants that serve slow-food salads from…
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Mediterranean Watch: 8 Places To Eat And Drink Incredibly Well In Malta
Before you ask what to eat, you might be asking….where? Malta, a collection of three islands in the middle of the Mediterranean, is the smallest country in the EU and a popular vacation jaunt from colder parts of the continent, particularly Great Britain. Malta's prime location between Europe and Africa (it's 50 miles south of…
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Napa Valley Detours: A Market, Distillery And Cooking School Well Worth A Visit
It’s harvest season at wineries in the northern hemisphere, which coincides with the temperate and sunny days of early autumn. Together this makes for an ideal visit to wine country. Whether you’re a veteran taster, or making your first foray into the world of barrels and flights, Napa Valley is unparalleled in this country for…
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The Best Gourmet Safaris In South Africa
Unless you’ve been lucky enough to jump on the back of a Land Rover and hightail it into the African bush whenever you’ve felt the urge, it’s likely that going on a South African safari will be about one thing and one thing only — getting up close and personal with Africa’s big five: rhino, elephant,…
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How To Blow Your Tax Refund On A Single Meal
As we approach mid-April, farmers’ markets are flush with spring produce, baseball season still holds promise and our pockets are heavy with annual tax rebate checks. This year, why not manifest your culinary destiny by spending that government-issued Monopoly money on one truly spectacular meal? Whether you fancy a foraged feast in the Pacific Northwest…
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Take A Plunge, Even During Dinner, At The Thompson Playa Del Carmen
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.Visitors to Playa del…
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You Can Now Rent Julia Child's French Cottage On Airbnb
If the closest you’ve ever been to the great Julia Child was watching her on PBS or Julie & Julia or owning Mastering the Art of French Cooking, you might want to sit down for what we’re about to tell you.The beautiful cottage in the French Riviera she shared with her husband, Paul Child, is…
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10 Great Places To Eat And Drink In Whistler, British Columbia
Just a few blocks from a plateful of fries at Longhorn Saloon & Grill — in spitting distance, really — is one of British Columbia’s finest restaurants, where rabbit is stuffed with pork jowl, and local carrots are roasted, then cannibalized in a sweet carrot puree. That’s Araxi, one of Whistler Village’s founding restaurants. But…
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12 Dishes You Can't Miss In Orlando, Florida
When we first covered Orlando’s budding dining scene a couple years ago, we were surprised by the overwhelmingly positive response. Sure, we knew there were terrific restaurants worth mentioning, but to have passionate locals chime in and agree (for the most part, at least) with our findings? That was icing on the cake. And since…
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The Deep-Fried World Of Stadium Food R&D
With baseball season upon us, images of hot dogs and popcorn are starting to dance in the minds of fans nationwide. Shio ramen and short rib? Not so much.But that’s exactly what you’ll find in some parks this year as stadiums around the country continue to up the concessions game. Companies like Levy Restaurants, a catering…
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