What Are The Different Kinds Of Butter (And How Do I Use Them)?
As far as food is concerned, what's better than butter? Trick question. Nothing is better than butter, but there are, in fact, different types of butter.
Read MoreArchive for June 2016
Back to Archive IndexCooking Tips (1)
Drink (17)
-
5 Ways To Drink American Wine Spectacularly Well This July Fourth
Today might be your last chance to buy wine for your planned July 4th festivities. Here are a few bottles to look out for:Breakfast Wine: Onward Malvasia Bianca ‘Pet-Nat’ 2013 ~ Suisun Valley, CalliforniaPetillant Naturel — or ‘Pet-Nat’ — is an unusual style of wine that it sort of accidental, a little dangerous (due to the possibility…
Read More -
How This Belgian Beer Pipeline Could Solve Some Of Bruges's Traffic Woes
Trucks have long been the choice of transportation for beer. But for one Belgian brewer, the Bruges streets that lay between De Halve Maan's brewery and its bottling plant were too narrow for beer-carrying trucks, and traffic was starting to pile up. That’s when De Halve Maan owner Xavier Vanneste decided to build a two-mile-long…
Read More -
6 Ways To Get The Most Out Of Drinking This Fourth Of July Weekend
The Fourth Of July is one of our favorite holidays because you basically get a bunch of days off of work to prepare for a day (or three) of backyard barbecues, long rides in boats, nights around the fire at a cabin in the woods or — for those in big cities — some quality…
Read More -
Brain Freeze Alert: Four Ways To Enjoy The Summer Of Frozé!
Summer is rosé season! This is your cue to make a very unsubtle seismic shift in drinking habits. Put down the brown liquor and heady Riojas and fill your refrigerator with blissful rosés from France, New Zealand, the Hamptons and more. Sipping chilled rosé all day long never gets old, but if you’re looking for…
Read More -
Ordering A New Craft Beer? Better Stalk It Online First.
You stalk your dates online before you meet them, so why not your beer? A new study by New York–based marketing and ad agency Xeno Psi shows that a high percentage of craft beer drinkers consult their phones before ordering or buying something new from the beer aisle. This particular demographic has shown considerable interest time…
Read More -
Real Cuban Coffee Is Coming To America
Another perk of America's newly softened tone toward Cuba, its onetime enemy: It's totally cool to drink Cuban coffee again! Switzerland-based Nespresso has announced it will be the first company to provide Cuban-grown coffee for the U.S. market in more than 50 years, beginning this fall. USA Today reports that the move follows new U.S. regulations published this spring that removed coffee from…
Read More -
Grenadine In Cocktails: What To Know And Why
Put any thoughts about Tequila Sunrises or Rose's artificially colored high-fructose syrup out of your mind — if you thought you knew grenadine, it’s time to revisit this rich, tart pomegranate syrup and learn why using real pomegranate juice makes this an invaluable cocktail staple. Pomegranates have been prevalent in Europe for centuries and in the U.S. since the…
Read More -
Soccer Fans Are Outraged By The Ridiculously Weak Beer At Euro 2016
Drinking beer at professional sporting events has long been an expensive proposition. But the suds being sold at soccer stadiums during the 2016 UEFA European Championship in France this summer seem like a new low in concessionaire shortchanging. According to London's Metro, tournament attendees (especially the British ones) have been shocked to discover that the only beer for sale inside France's…
Read More -
Drinkable Butter Is Now A Thing. But Is It The Next Big Thing?
So you rolled your eyes when you read that title. But has there been a more polarizing ingredient than butter recently? Sure, there are the age-old debates about just how bad it is for you compared to its most common substitutes, as well as calls for increased transparency from restaurants regarding its liberal usage. And of…
Read More -
For Charcuterie And Cocktails, Vermouth Is Your Ally
Though wine always pairs well with meat-and-cheese boards, there are several cocktails that also bring out the best in charcuterie and cut through the fat in just the right way. As an aromatized wine, vermouth and its complex infusion of spices and botanicals bring out these flavors in the meat along with cleansing the palate.If you happen…
Read More -
The Summer Shandy: 5 Perfect Hot Weather Thirst-Quenchers
It’s been a rainy, humid summer so far on the East Coast, so I'm wishing for several weeks of the 90-degree weather which causes me to crave one drink in particular: the shandy. It's a beer cocktail made by mixing lemonade or soda with beer. Hear me out.Even with so many great summer styles —…
Read More -
Americans Can't Get Enough Of American-Made Vodka
America's thirst for vodka is unquenchable. According to researchers at Technavio, the U.S. vodka market is expected to grow by about 6 percent over the next four years. One reason: increasing demand for domestic vodka. American-made vodkas, like Heaven Hill's Burnett and E&J Gallo’s New Amsterdam, each saw significant sales growth from 2013 to 2014, according to the report. And new…
Read More -
Steady Sticks: Never Spill Wine All Over Your Picnic Again!
The lawn doesn't enjoy being inebriated like you do, so kindly spill your glass into your mouth and not on the grass, if you would. Now that we've gotten manners out of the way, let's discuss Tovolo's Steady Sticks for the ultimate drink-nic. Here are the facts:You want to drink wine at your picnicYou want…
Read More -
What Is Organic Beer?
Some 2,000 people turned out for the inaugural North American Organic Brewers Festival in 2003. The first of its kind in the U.S., the festival, held in Portland, Oregon, spotlighted organic beers from 25 breweries. By August 2015, the event, by then known simply as Organic Beer Fest, had grown considerably in size and scope, drawing 12,000 people to sample from…
Read More -
Matcha, Rhubarb And Gin, With A Hint Of Tiki
Few know the wonderful world of tiki drinks as well as Jane Danger, now beverage director at Mother of Pearl in NYC's East Village. These ornamented cocktails can take on many shapes and are often as intense to drink as they are to create. For some, ordering a spirited Zombie may be a onetime occurrence, which is why…
Read More -
Threes Brewing Launches Grateful Dead Tribute Beer
Record label 4AD released a 59-song Grateful Dead tribute album last week with covers by Mumford and Sons, Bon Iver, the War on Drugs, Flaming Lips, Lucinda Williams and dozens of others, curated and produced by Brooklyn indie rockers the National. Proceeds from album sales benefit the Red Hot Organization, a nonprofit that raises HIV/AIDS awareness…
Read More -
How To Order Champagne Like A Baller
Champagne is always the life of the party. But there’s more to bubbles than just caviar and wedding toasts. Of course, getting into Champagne is no small task — fancy French names and high prices are just a couple of the obstacles aspiring connoisseurs face. (Edit: We've answered some of the basic questions, but have…
Read More
Food (74)
-
Recipe Blowout: Main Meats For Your July 4th Grillstravaganza
Celebrate this awesome country of ours by grilling up a steak from somewhere else, which is where all of us are from. Ribs, however, are inherently American. Who else grills a slab and slathers on barbecue sauce like we do? Nobody. Definitely also worth celebrating. Finally, to round things out, make some more meat.Celebrate independence…
Read More -
Your July 4th Ultimate Grill-Out Sides Roundup
[related-psots]This July 4th, we declare independence from goopy, mayo-choked potato and macaroni salads, uninspired vegetable dishes, and lame store-bought, frozen or canned versions of what should arguably be the second-most important part of your 4th of July barbecue: sides. Obviously the meat is the most important part, but it just hangs out on the grill. Or maybe…
Read More -
Why This NYC Street Food Vendor Fears For His Life
Christine Haughney covers corruption and criminal behavior as part of the Zero Point Zero Production series Food Crimes.The biggest workplace hazards facing New York City street-food vendor Reda Elbendary used to be the grueling 16-hour days and extreme summer temperatures. But that dramatically changed this past May, when an ice cream truck driver allegedly attacked…
Read More -
7 Ideas For Dinner Tonight: Grilling Leftovers
If you got your grill on this weekend, chances are you have leftovers. Instead of eating the same thing again, make an entirely new meal out of this bounty and flex your culinary muscle once more. Here are some ideas for dinner tonight, subbing in your leftover grilled chicken, pork, beef, fish, sausages and veggies.Italian…
Read More -
7 Bloody And Blistering Grilling Injuries, And How To Treat Them
"I once treated someone who stomped out a campfire in flip-flops and fried off the soles of his feet," says Dr. Kristina E. Orio, attending physician in the Emergency Department at the South Shore Hospital in Weymouth, Mass. Tis the season for backyard barbecue fun. It's also that time of year for unexpected trips to…
Read More -
A Comprehensive Guide To Grilling Fish
It won't be grilling season forever, which is why we're firing up the barbie every chance we get. And where there's fired-up barbies should logically be shrimp (and other manners of fish). Still haven't mastered the art of cooking fish on the grill? We're here to make sure you have everything you need to pull…
Read More -
Gazpacho Andaluz: Spain's Beloved Summer Soup And Pop Culture Icon Is Now In Season
Summer in Spain means there’s gazpacho in your refrigerator. Some people drink it every day; some people drink it all day. The “liquid salad,” a fixture on restaurant menus all over Spain from now until September, can also be found chilling in the dairy case of supermarkets and corner stores; in hot weather, it’s a…
Read More -
July 4th Recipe Roundup: Grilled Chicken
Ah, time for our big epic holiday menu. Of course, if you're just doing a low-key barbecue, we've got plenty of recipes for that. But for the grillmaster who truly wants to show off and pretend they launched the fireworks in celebration of his mighty grilling power, we bring you a thoughtfully curated menu of chicken (including…
Read More -
Here's Why We're Hard-Wired To Love The "Cheese Pull"
Behold: one of the oldest and most important tricks in the food marketing book. We've even said it ourselves in the confines of the Food Republic Test Kitchen: "Make sure you get the cheesy pull-away shot." Of course we'll get the cheesy pull-away shot — we wouldn't dream of passing up that kind of guaranteed…
Read More -
Food News Roundup: Sushi Backpacks, Rosé Gummies And A Mandate For American Bread
Today's news roundup was fueled by weird levels of desire. Some sugar/rosé fiends crashed a website in search of gummy candies, sushi backpacks are now a thing and a college professor wants to "make bread great again."
Read More -
Bob Marcelli On Real Italian Cheese And Lessons From James Beard
Self-professed "recovering chef" Bob Marcelli is founder of cheesemaker and importer Marcelli Formaggi. Trained under the legendary James Beard himself, Marcelli discovered that cheesemaking runs deep in his family, and has for centuries. Once he visited his grandfather's native village in Abruzzo, Italy, his calling quickly turned from chef to producer, and his cheeses and imported goods have…
Read More -
A Step-By-Step Guide To Homemade Hot Dogs
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 Fleishers, where he is currently director of butchery education. In each column, Mayer tackles a pressing issue facing…
Read More -
Amuse Your Bouche: What Is A Verrine?
A verrine is an amuse-bouche or hors d'oeuvre that's as elegant as it is easy to prepare. Think of the elements in your favorite canapé — salmon, dill sauce, cucumber, for example; or beet and goat cheese — and prepare them so that they're easy to layer into a small glass. You've just made a verrine:…
Read More -
Why You Should Be Excited For This Year's Chefs & Champagne Event In The Hamptons
There is not much that can rival a weekend sprawled out on the pristine beaches of the Hamptons. Add on a James Beard Foundation event featuring over 40 of the (mostly) tri-state area’s most well-known chefs, and you’ve surely got an event worthy of pre-coverage here at Food Republic.The annual Chefs and Champagne celebration will…
Read More -
12 Juicy Reasons To Pick Up A Pint Of Cherry Tomatoes
Whether you're a cultivator or simply a fan of sweet, tart, juicy cherry tomatoes (or are we talking about grape tomatoes?), you'll be happy to know that their season is in full swing. Whether you keep them raw, give them a quick cook or turn them into sweet, nuanced sauce, run to your farmers’ market and buy…
Read More -
![00854_maccheetos_pr_v63[3] (1)](https://www.foodrepublic.com/img/gallery/the-week-in-crimes-against-macaroni-and-cheese/intro-import.jpg)
The Week In Crimes Against Macaroni And Cheese
All macaroni and cheese ever did to you was satisfy and delight you with its delicious creamy and satisfying nature. So why are we being such unabashed jerks to a dish that never did us wrong? Share our outrage over this week’s crimes against macaroni and cheese, including not one, but two infractions involving Cheetos.Mac 'n CheetosBurger King's newest…
Read More -
Michelin-Rated Street Food, Cannabis Cocktails, Cuban Coffee: 10 Hot Topics On Food Republic
Where can you find Michelin-rated street food? Just how many different types of butter are out there? What are the hottest restaurants in Los Angeles? How do you grill with honey and not burn the food? How can you properly infuse your cocktails with cannabis? These were just some of the questions we answered this…
Read More -
Kick Off Shark Week With "Charc Week" At San Antonio's Cured
Ah, Shark Week. That magical time of the year when Discovery Channel stops subjecting us to dehydrated strangers trying to grill snakes over pine needle fires in their birthday suits, and gives us what we really want. In honor of this sacred weeklong broadcast event, beginning Sunday, June 26, San Antonio charcuterie center Cured is hosting…
Read More -
Turn Your Fireplace Into A Meat-Roasting Pit
As any real estate agent will tell you, we humans love a good fireplace. What other things do we love? A whole-animal roast, for one. The current season of Game of Thrones, for another. Is it possible, perhaps, to combine all three of these seemingly divergent concepts? We’re all ears.Last week, we spoke about putting together…
Read More -
That Wood-Fired Pizza Joint May Not Be So Eco-Friendly
There's nothing better than a wood-fired pizza fresh out of the oven; however, those delicious blistery spots may come at the cost of an elevated carbon footprint. That smoke has to go somewhere, right?A study by the journal Atmospheric Environment conducted in São Paolo, Brazil (heralded by Pizza Magazine as offering some of the finest pizza…
Read More -
What Is The Difference Between Food Trends And Food Fads?
Kale. Cronuts. Sriracha. Coconut water. Ramen burgers. These foods and drinks have flown off shelves and inspired plenty of copycats and knockoffs. But are they technically food trends? Fads? Perhaps both? Forbes recently tackled the issue, clearly differentiating between the two.According to the biweekly business magazine, trends are identifiable and explainable. For example, it’s no…
Read More -
Japanese Baker Hides "Surprises" In Loaves Of Bread
Japanese pastry chefs are world-renowned for beautiful, symmetrical and inventive creations that involve a great deal of detail. Tokyo-based bread master and Instagrammer RAN of Konel Bread bakes up loaves that reveal intricate details when sliced.Can you imagine a sandwich on bread this pretty? The dyes RAN uses are all-natural and vegetable-derived, and the designs are created using ropes…
Read More -
5 Questions You Always Wanted To Ask Your Butcher, Answered
You walk up to the meat case at your local butcher shop every week and order a few of your "regular" cuts.But deep down, you have a plethora of meat-centric questions you've been itching to have answered. Perhaps you're just too timid to ask, or maybe you're content with the status quo. We at Food Republic are here…
Read More -
How To Grill With Honey (Without Burning Your Food)
The thermometer has tipped past 85 degrees, the bees are buzzing around my herb garden, and man, does it feel good to be outside again. That means it’s grilling season and the backyard will be my barbecue playground until the first official snowflake of next winter. My new pride and joy has arrived just in time: 400…
Read More -
How To Pack A Cooler For Camping Like A Pro
The editors of Sunset Magazine are no strangers to the great outdoors — the western U.S. has some of the best camping in the country, and Camp Sunset is your foolproof guide. Heed their expert tips on staking out your campground, constructing a smart living area, building cooking fires and sleeping under the stars. You're going…
Read More -
How Wine Found Its Way Back Into Charcuterie-Making
Nothing on earth goes better with charcuterie than a crisp Chenin Blanc or a hearty Barbera, so what could possibly be better suited for producing cured meats than wine? Thankfully, more and more butchers and chefs are coming to realize the value of curing or cooking animal flesh with fermented grape juice. But this delightful infusion…
Read More -
Try Out This Simple Dry-Cure Trick For Perfect Fish
“Sushi-chef secret.” Can you say that five times fast? No? No worries. You’re here for seafood tips, not tongue twisters, after all. Have you ever wondered how seasoned seafood pros who slice up those perfect pieces of sashimi get the fish to be so delightfully firm, vibrant in color and packed with fresh flavor? Our…
Read More -
Best Restaurants, Mochi-Making, Power Lunches: 10 Hot Topics On Food Republic
NYC, Charleston, Houston, Japan — those were just a few of our destinations this week at Food Republic, and we haven't even touched upon the global celebration that was the announcement of the World's 50 Best Restaurants. When we weren't jet-setting, we investigated the differences between pâté, terrine and rillettes, how best to make Korean…
Read More -
10 Things You Didn't Know About Kale
Hated by Jim Gaffigan but beloved by Gwyneth, kale is bigger than us all. The leafy green that launched a thousand chips has survived all manner of rumor and ridicule to become a bona fide international phenomenon. Here are 10 things you need to know about the superfood with staying power.1. Remember the titansGreen juice…
Read More -
Simplifying The Calorie Count On Menus Using Stop Lights
Researchers at the University of Pennsylvania's Perelman School of Medicine have discovered an easier, more effective way of reducing diners' caloric intake than by simply posting numbers. Placing a traffic light symbol (something everyone knows and ideally obeys) next to menu items resulted in up to a 10 percent decrease in calorie consumption by 249 participants ordering lunch online…
Read More -
This Week In Crimes Against Doughnuts: Sushi, Burritos, Iced Coffee, Skydiving
You know what never did anything to you? The doughnut. This simple ring of dough, fried to a golden brown and lightly glazed, maybe topped with mysterious pastry candy, needs no improvement, adjustment or Inception-theming. And yet adjust we do, in torturous ways. Let's take a stroll through the food abomination aisle and see what's going on…
Read More -
There Are Rules To Eating Sushi Properly. That Much We Can All Agree On.
People have very strong opinions about sushi. We learned that lesson pretty quickly back in 2012, when our own ravenous raw-fish correspondent, George Embiricos, published his very pointed 12 Commandments of Sushi, prompting some of the most heated reader comments in Food Republic history. One guy went so far as to suggest that the writer had…
Read More -
Should I Use Anchovy Paste Or Fillets?
If you've clicked on this story thinking, "I don't like anchovies and pity the fool who uses either paste or fillets," let's have a quick pep talk. You love Caesar salad, and you crave pad thai in your sleep. Why? Because they taste good. And why do these beloved things all taste good? Umami, from anchovies, in…
Read More -
Pizza Porn: Watch NYC's Pasquale Jones Make A Clam Pie
Sadly, I have been unable to experience the A-list pizzas at Pasquale Jones, the shoebox-sized restaurant that's an offshoot of the excellent Charlie Bird in New York City. (Reservations are tough to come by, unless you want to eat at an unfashionably early hour, which I do not.) NYC's fussiest critics have raved about what's…
Read More -
What Is Rocky Mountain Cuisine?
During a rainy week in May, chef Brian Vaughn traveled from the small Colorado mountain town of Steamboat Springs to the historic James Beard House in New York City to cook a special dinner featuring the local flavors of the Rocky Mountains. The regional cuisine has been Vaughn's specialty since he opened his first restaurant, Bistro CV, in the…
Read More -
Food News Roundup: Make Money By Instagramming, Eat Crickets In An Emergency, Watch Cats Shop For Groceries
Forget eggs, bread and milk — crickets are the only thing you need when prepping for a catastrophe. Speaking of grocery shopping, remember to pick up some gelatin for your coffee and bring your cat along for the ride. It's got a few things to pick up as well, according to a German commercial that, of course,…
Read More -
Crack Into 10 Succulent Recipes For National Lobster Day
Summer is the season of lobster. These delicious critters do thrive during cooler months, but think about it: A buttery, squishy roll filled to bursting with hearty tail meat, sweet knuckle meat and succulent claws all held together by a thin veil of mayo, possibly a little chopped celery or chives. A split, grilled lobster with a…
Read More -
Spanish Meats 101: Jamón, Salchichón And Chorizo With Christopher Lee
If you want to talk in depth about the European art of dry-cured meat —and really nerd out over nuances, densities and aging, among other things — pull up a bar stool next to chef Christopher Lee. Having worked alongside industry masters Alfred Portale, Jean-Georges Vongerichten, Daniel Boulud and Charlie Palmer, Lee won the James Beard Award…
Read More -
A Chef's Life: Vivian Howard On Slathers, Snobs And Muscadine
Chef and TV host Vivian Howard's friendly, introspective and thoroughly enjoyable PBS series, A Chef's Life, won the 2016 James Beard Award for Outstanding TV Personality. It will presumably make a great addition to her Peabody Award, her Emmy, her slew of culinary accolades and her pile of JBF Best Chef Southeast nominations. While gearing up for…
Read More -
Food News Roundup: Chick-Fil-A Feeds Orlando Volunteers, Global Crop Origins, Portland Stops Tipping
A lot has happened this week...and it's only Wednesday! From figuring out where all our favorite foods are actually from (apples aren't as American as you think) to Chick-fil-A breaking a sacred rule for a very good reason, we're on top of it. Here are some worthy bits of food news we found today.
Read More -
Is The Power Lunch Still On The Menu?
Last year, Aby Rosen, owner of the historic Seagram Building in New York City, announced that the 38-story skyscraper’s most notable story would soon end: The lease to the ground floor’s landmark Four Seasons restaurant would not be renewed.Nostalgic business types shuddered throughout the city. Among many things, the seemingly indefatigable 57-year-old restaurant — soon to be…
Read More -
Inside The Fast-Paced, Dangerous World Of Mochi-Making In Japan
Mochi is a Japanese rice cake that’s become increasingly popular here in the U.S. Variations on the traditional celebratory snack item — made with a short-grain japonica glutinous rice that provides for an ultra-soft, smooth and chewy texture — are most often seen in the forms of cakes filled with sweet paste or ice cream.…
Read More -
No Double Dribbling, America! You Get One Free Taco, Not Two
Fans of pro hoops won't be going "in the bonus" when it comes to free tacos this playoff season. Back on May 26, fast-food giant Taco Bell announced that it would be giving away free Doritos Locos tacos to customers nationwide if a visiting team manages to win a game on its opponent’s home turf during the…
Read More -
So You Want To Be A BBQ Pitmaster? John Lewis Is Hiring In Charleston
Charleston, South Carolina, has a deserving reputation as the country’s most overachieving restaurant city. A plethora of big-name chefs and an abundance of access to fresh produce and seafood have catapulted the city’s dining scene to national recognition. While the city may lay claim to some of the nation’s best Low Country cuisine, charcuterie and…
Read More -
What Are Plant-Based Protein Burgers?
Alternatives to meat burgers are plentiful today, from portobello mushrooms to black bean and grain-based, hockey puck–like veggie patties. But none of them truly taste as great as the beef burger. This is where plant-based protein burgers step in.Carbon footprints are a large reason for these meatless patties sprouting up everywhere. Plants can’t burp methane…
Read More -
Tony-Winning Musical Hamilton Is Honored With Its Own Craft Beer
Hamilton, a Broadway hip-hop musical by Lin-Manuel Miranda based on the life of American founding father Alexander Hamilton, has won every award a musical can win (and then some). The Hamilton team left the Tonys last night with 11 awards, including Best Musical. The cast's performance of "Yorktown" was introduced by the Obamas.[embed=https://www.youtube.com/watch?v=RtLKdQW40Xo]Have I seen it? Of course…
Read More -
8 Great Reasons To Eat Octopus Tonight
Octopus: You know you want to cook it. Whether you've tried before and struggled with its rubbery mightiness or can't bring yourself to handle tentacles in general (let alone eight), we've got solutions. Meltingly tender, flavorful, lean and surprisingly affordable, octopus is one protein you should be making on a regular basis. If you think…
Read More -
Ice Cream Is Now A (Legit) Meal Replacement. Here's A Spoon.
Just because you consumed a giant meal's worth of calories in that pint of ice cream you took down doesn't mean you have a giant meal's worth of nutrition in you. You probably just have a stomachache and some mild to moderate guilt.Health food industry vets Arnie and Ron Koss, developers of Earth's Best Baby Food,…
Read More -
The Art Of Charcuterie: A Reference Guide
As we wrap up our meaty Charcuterie Week, we decided to make a one-stop place for everything you'll ever need to know about charcuterie, curing, fermenting, aging and pickling in beautifully drawn illustrations as well as captivating photographs. From essential cuts and useful kitchen hacks to photographing the journey of butchering a whole pig and mapping out…
Read More -
Why Do Lobsters Turn Red When You Cook Them?
The red punch of a freshly cooked lobster lends aesthetic appeal to your dinner plate, but don't expect to see bright red crustaceans out in the wild. Live lobsters can be brown, gray or olive-green— less showy than the dish they'll become, but definitely more practical for camoflage. So what exactly is going on in…
Read More -
Meat, Meat And More Meat: 10 Hot Topics This Week On Food Republic
Meat: It's what's for dinner. Well, at least the cured variety was, all week long here at Food Republic. We celebrated our first-ever Charcuterie Week in style, from illustrated guides to the different meats to interviews with the masters to tips on how to re-create the good stuff at home. We even traveled to Europe to check…
Read More -
Get To Know Korea's Hottest Snack: Honey Butter Potato Chips
The Korean craze over honey butter chips has reached New York City, and it has been summer-fied. Brian Kim and Tae Kyung Ku at Oiji in Manhattan's East Village are setting up a pop-up in their restaurant dedicated to the chip, which will top ice cream.“The honey butter chips have been so popular since we…
Read More -
Seagull Dives Into Tikka Masala, Comes Out Bright Orange
Would anyone care for some seagull tikka masala? No, it’s not a new form of disrespect toward the delicious Indian dish. According to The Guardian, a seagull fell into a waste vat of chicken tikka masala in Wales, a neighboring country of curry-loving England.The bird was rescued by the Vale Wildlife Hospital and washed of…
Read More -
Alligator Headcheese Is A Thing: Talking Seafood Charcuterie With Chef Kenny Gilbert
Chef Kenny Gilbert may be most recognizable for television appearances that have included an impressive showing in season seven of Top Chef and a successful turn on a recent episode of Beat Bobby Flay. The Cleveland native's affable personality is on display at all times on TV, but it's his creative culinary approach at Gilbert's Underground Kitchen on Amelia Island, Florida, that…
Read More -
The New Captain Beefheart: Dan Carlton's Lean, Mean Pepperoni
Downtown Pittsburgh is home to Butcher and the Rye, a New American meat-centric restaurant by chef-owner Richard DeShantz, which has been nominated twice for a James Beard Award for Outstanding Bar Program. In the kitchen, you'll find chef de cuisine and chief charcutier Dan Carlton. There's a farmers’ market two blocks from the restaurant, where you'll find Carlton…
Read More -
10 Ways To Load Up On Lobster Rolls All Summer Long
Summer is the season of lobster rolls. They do exist outside the warmer months, but think about it: a buttery, squishy roll filled to bursting with hearty tail meat, sweet knuckle meat and succulent claws all held together by a thin veil of mayo, possibly a little chopped celery or chives, and that's it. This…
Read More -
Farewell, D'Agostino. Oh, And We Noticed Your Weird Ads.
When I was little, I thought the word for "supermarket" was "D'Agostino." Now, New York City's longest-lived independent grocery store chain is officially shuttering its remaining locations. Amid fierce competition from "nice places" like Whole Foods and Trader Joe's, not to mention the popularity of grocery delivery services (which I type while eating a sandwich made entirely…
Read More -
5 Delicious Thai Sausages To Seek Out
Hot dogs, kielbasas and bratwursts may be a little more familiar, but Thailand has a host of delicious, boast-worthy sausages you should get to know. Like most Thai dishes, these sausages pack a lot of flavor into their casings. While other countries use methods like curing and smoking, Thais prefer fermenting and drying, which adds flavors unique to…
Read More -
Opinionated About Dining Names The Top 100 Restaurants In America For 2016
A few years ago, music executive turned food blogger Steve Plotnicki set out to devise an all-new rating system for restaurants. He envisioned it as a more accessible alternative to the aloof views of the anonymous professional reviewers at Michelin Guide, but also better informed than the common gripes of the average joes on Yelp.…
Read More -
What's In Season In June: Odd Herbs, White Veggies, Purple Beans
In a world where it's always summer somewhere, it's nice when the season finally hits home. For chef Justin Walker of Earth at Hidden Pond in Kennebunkport, Maine, summer comes late. That doesn't mean he isn't excited about the treasures sprouting out of the restaurant's garden and his own farm, however. "The best part about…
Read More -
Here Are The World's Other 50 Best Restaurants For 2016
Organizers of the prestigious World’s 50 Best Restaurants have just released their annual list of the other 50 restaurants that didn't quite make the cut for 2016. Nonetheless, these restaurants, ranked from 51 to 100, represent some of the finest names in fine dining, including nine great restaurants in the United States, the most of any nation on the secondary list.…
Read More -
How Craig Deihl Became Charleston's Accidental Charcuterie King
Craig Deihl didn't set out to become a master of charcuterie. His interest in cured meats was born more out of necessity than anything. “I was starting up my own restaurant at Cypress, and I needed to save money,” says Deihl, referring to the now-acclaimed restaurant he opened in Charleston, South Carolina, back in 2001. “I was confident enough to break down a…
Read More -
Hungary For Sausage? Head To Budapest's Central Market Hall
It’s easy to be overwhelmed by the quantity of sausage on offer in Budapest’s Central Market Hall, the largest and oldest covered market in the city. It’s the Noah’s Ark of salami, with meat of almost every animal stuffed inside some sort of intestine. Naturally, pork predominates, but I find donkey, horse, sheep, duck, goose,…
Read More -
New Emojis Coming: Say "Avocado Egg Toast" With Flair!
Great news from Emojipedia for everyone who's ever tried to convey appropriate breakfast enthusiasm and failed! The new emojis hitting your phone on June 31 include enhanced options for all your morning favorites. No longer will you be restricted to fried eggs, with no home fries or pancakes and no way to express breakfast meat except "smiling pig," because…
Read More -
This "Shark" Sandwich Is Killing It With Hockey Fans
When his beloved hometown hockey team, the San Jose Sharks, fell behind two games to none in the Stanley Cup finals, Ike Shehadeh, operator of Bay Area sandwich chain Ike's Place, tried to rally the home team as only he could. He whipped up a special Stanley Cup–themed sandwich that poked fun at the Sharks' opponent, the Pittsburgh Penguins. This…
Read More -
10 Things You Didn't Know About Mayonnaise
Few refrigerator staples inspire as much devotion and distaste as mayonnaise. Beloved by some, called "the devil's condiment" by others, mayo is nonetheless number one: market research firm Euromonitor reports that Americans spend $2 billion on mayonnaise annually, seconded by ketchup’s mere $800 million. Related: FR Taste Test: Mayonnaise For French Fries Clearly, there is…
Read More -
Live Sushi, Hot Dogs, Poke: 10 Hot Topics On Food Republic
As the weather warms up, so do our topics. We fired up our grills for some delicious steaks and got heated over the fact that the good people of these United States have no clue about DNA and genetically modified foods. We then cooled down with blue fin tuna, courtesy of NYC's Sushi Zo, where chef…
Read More -
A Day Spent Prepping At NYC's Hottest Sushi Restaurant
Sushi Zo is currently one of New York City’s hottest restaurants, regularly filling its 18-seat space months in advance.The minuscule sushi bar is omakase-only, meaning that the sole option is to trust head chef Masashi Ito and his rotating selections of fresh fish. With the exception of one or two cuts from the U.S., all of chef…
Read More -
This Is The Best Way To Cook Scallops At Home
Last week, we spoke about tips for buying the very best scallops on offer at your local fishmonger. We learned to remember four terms: firm, dry, saltwater smell and U/10 (buying fewer than ten scallops per pound). But how best to whip up these tender gems in a matter of minutes? Luckily for us, our…
Read More -
Bite Your Tongue! Why We Love Eating Tongue And You Should Too (Recipes Included)
Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer has opened butcher shops and restaurants and has trained butchers in the U.S. and abroad. He helped develop the renowned butcher-training program at Fleisher’s. Today, he consults with farmers, butchers, chefs and anyone else who will listen. In each column,…
Read More -
3 Things To Know About Chicago's "Saved By The Bell" Pop-Up Diner
Today marks the opening of one of America's most highly anticipated new restaurants: Saved by the Max in Chicago. That's right — there is now a retro-themed pop-up inspired by the popular early-1990s TV series Saved by the Bell and its fictional teenage hangout, the Max. This real-life sit-down ode to the sitcom, created by Beauty Bar's…
Read More -
12 Reasons Hot Dogs Are Magnificent, Sandwich Or Not
Merriam-Webster recently declared the hot dog in a bun to be a sandwich, via the widely accepted "final answer" that is Twitter. Let's be uncharacteristically authoritative, since we've been here before: This is a hot dog sandwich. Sausage-in-a-bun is its own subset in which the hot dog is correctly grouped. There's no need to cast a wide…
Read More -
La Esquina At 10: The Faces Behind An NYC Institution
Everyone loves a secret. An unmarked door leading to a hidden clubhouse, for example — especially one where tequila and tacos are in high supply. Before you could walk through a pay phone in a hot-dog stand to get cocktails and every other bar called itself a speakeasy, La Esquina caught the imagination of in-the-know…
Read More -
The Raw Truth About Poke, This Season's Hottest Food Trend
America's hunger for fresh takes on old ways of cooking is insatiable. And that means honoring worthy traditions, like preserving gooseberries just like Trappist monks used to do. But it also means mucking up others, like calling something wrapped in seaweed a taco.So where does poke, a dish traditionally made up of raw fish, ahi (or…
Read More
![00854_maccheetos_pr_v63[3] (1)](https://www.foodrepublic.com/img/gallery/the-week-in-crimes-against-macaroni-and-cheese/intro-import.sm.webp)
News (16)
-
Visualize This: The Food Instagrams Of Brock Davis
Brock Davis (a.k.a. Flickr's Laserbread, which is an awesome moniker) approaches modern food art in a manner that is all at once analytical, whimsical and intelligent. A prolific artist covered by the The New York Times, Wired, Esquire and us for his produce sculptures (and featured at Banksy's Dismaland), Davis is one to follow ASAP. While his Flickr posts are masterful, his Instagram account blends…
Read More -
Now There's An Ugly-Produce Version Of Mr. Potato Head
We're in the midst of a toy revolution, people. First there were fuller, realistic Barbie dolls — now there are realistic Mr. Potato Heads! In sync with the ugly-produce movement, toy company Hasbro has teamed up with British food-waste charity FareShare to create the "Wonky Mr. Potato Head," according to Hello Giggles. The elongated, lopsided potato–shaped toy is…
Read More -
Itty-Bitty Idlis: Feast Your Eyes On Tiny South Indian Food
Why do we love ultra-realistic miniature versions of food? Whether it's watching them being cooked in real time or simply admiring the painstaking handiwork of polymer clay sculptors, there's something oddly satisfying about teeny, tiny edibles (or inedibles). And we're not just talking good old-fashioned American dollhouse food — the craze hit food-crazy India hard, and…
Read More -
Order Your All-Encompassing Almanac Of Booze (Now With More Alcohol)
From the good folks at Pop Chart Lab who brought you a wheel of all the cheeses and a comprehensive guide to beer comes the most comprehensive alcohol map ever created. Behold: the taxonomy of booze both fermented and distilled, painstakingly organized by base ingredient or region of origin. Are sake and soju related? Quick, name all the…
Read More -
This Is The Most Colorful Café You Can Visit This Summer
The bright and colorful world of Pantone is reopening its Monaco café this summer with a brand-new menu.Widely known as “Crayola for adults,” Pantone is dishing up coffee, ice cream, cold-pressed juices, salads, macarons, éclairs, sandwiches and more, all color-coded. This year’s shop is Monte Carlo Red (Pantone 18-1764). The café opened last year and featured everything from…
Read More -
Here Are Your 2016 Tales Of The Cocktail Spirited Awards Finalists
Organizers of the annual booze-industry bacchanal Tales of the Cocktail just announced the nominees for the upcoming 2016 event's Spirited Awards, which honor the world's best bars and bartenders. Food Republic is especially thrilled to see a number of its own contributors among the chosen. Contributing cocktails editor and Easy Drinking columnist Jeffrey Morganthaler along with frequent contributor Naren Young are…
Read More -
This Instagram Account Is Redesigning The Calorie Count
In the wake of the FDA's new labeling requirements that spotlight calorie count and added sugars with slightly bigger, bolder lettering, one Instagram account is proving that the new font is still basically invisible. Calorie Brands reimagines the labels of some of our favorite products with calorie labeling built right in.[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/06/tumblr_o8kb5j1Qdf1vwkoweo1_1280-700x700.jpg]There's a pretty obvious correlation between the clarity and size of a…
Read More -
Design Details, Episode 7: Lilia In Brooklyn
Auto repair shops have proven irresistible as reclamation projects for architects and restaurateurs. The high ceilings! The roll-up doors! The lingering fumes! Well, maybe not that last one. Anyway, most of these recycled spaces are used to hit the customer over the head with a rustic Brooklyn-y vibe, which makes it so refreshing to see…
Read More -
13 Things You Didn't Know About Caviar
Do you remember the first time you had caviar? You’d heard so much about it, this mysterious luxury: tiny black pearls so exquisite in flavor and texture that people paid through the nose for just a dollop. Then, you tasted it. And there it was: salty and fishy, a little black mound on a little…
Read More -
Meat Apparel: From Mortadella Socks To Ibérico Ham Charms
Cured meat has such a stunning natural pattern to it that Spanish soccer team CD Guijuelo sported its favorite dried meat on its jerseys. Naturally, it was only a matter of time before prosciutto, salami and all manner of trussed and dried meats followed suit. That said, we did not find a meat-themed suit (we were hoping for a soppressata…
Read More -
Enter To Win Tickets To Anthony Bourdain's "The Hunger" Tour
Food Republic is giving away two (2) tickets to Anthony Bourdain’s “The Hunger” Tour – a 15-city North American tour, kicking off October 7, 2016 in Boston. Enter your email address for the opportunity to win tickets to the tour stop of your choice (travel and accommodations not included). Tickets include a VIP reception.
Read More -
These Are The Tools You Need For Proper Charcuterie Presentation
It’s Charcuterie Week at Food Republic, which is a professional sanction to double my usual rations of bresaola and chicken liver pâté. If you think assembling a proper charcuterie spread means unwrapping a dried sausage and serving it with a random steak knife on a dinner plate, then it’s also a great week to upgrade…
Read More -
Meet Pittsburgh's Sultan Of Spiked Salami
Sherry-spiked saucisson, Fernet Branca–spiked salami, Cynar-spiked swordfish: with so much booze in the food, it’s hard to imagine that Cure, chef Justin Severino’s quasi-quaint charcuterie spot in Pittsburgh, started out just two years ago as a bone-dry BYOB.“We had almost no money,” Severino says of his fashionably rustic-looking restaurant’s humble roots. No, Cure’s chef-owner didn’t…
Read More -
Interview With A Sushi God: Chef Seki On Etiquette, Soy Sauce Usage
Each day this week during Around The World In 5 Editors, one of the editors breaks in with a lineup of stories, recipes, interviews and personal essays dedicated to their respective country. Here is why today is dedicated to the food of Japan.No discussion of New York City’s best sushi restaurants is complete without mention of Sushi…
Read More -
Ivan Orkin Faces Off With Toyko's Most Feared Ramen Critic, Ohsaki-San
In Japan, they call foreigners gaijin. So when Ivan Orkin, a middle aged Jew from Long Island (a gaijin), opened a ramen shop in a Tokyo suburb in 2007, later impressing the country’s top ramen critic Ohsaki-san with his bowls of shio ramen made with a unique chicken and dashi double soup, things sort of went nuts.…
Read More -
The Pantelligent Smart Pan Aims To Automate Steak Cooking
Unless the names Ruth’s Chris or Outback appear on your CV, cooking steaks is a risky prospect. Investing in a good-quality rib eye from a reputable purveyor is pricey, but then again so are fillets from your closest big-name grocery. And once you get those babies home, getting from butcher paper to plate is a…
Read More
Recipes (71)
-
Eat Clean: Chickpea, Grapefruit And Hummus Salad
From 3-Michelin-starred chef Gérald Passedat comes Flavors From the French Mediterranean, an ode to the bounty of the lush region he calls home. Enjoy 80 of Passedat's finest recipes, all easy enough for the home cook to pull off in their own kitchen. From the traditional French to the multiethnic, shellfish to root vegetables and bright,…
Read More -
Catalan Chic: How To Make Lobster Rossejat
For a thorough education on seafood sustainability, sourcing and cookery, look no further than chef-author Barton Seaver. His new widely endorsed collection of recipes addresses overfishing and overcooking, responsible purchasing and innovative preparation, all in one glorious tome. Pick up a copy, a fillet knife and a pair of claw crackers — tonight is fish night!This…
Read More -
No-Bun Burger Recipe
Fan of true dude food? We are, which is why we're cooking our way through GQ Eats, the magazine's new cookbook. Particularly the chapter titled Michelin-Starred Meals At Home. Between the hunks of meat, spectacular sides and cocktails we'd make by the pitcher, our takeout-ordering skills are getting rusty. We just learned not to wrap…
Read More -
Nature's Candy: Fresh Fruit Sticks With Lime And Chili Syrup Recipe
You want good food and you want it fast. You're in luck, because we just picked up a copy of chef and TV personality Jason Roberts's new book, Good Food — Fast! Whether the goodness you crave is gluten-free, vegetarian, vegan, or protein-heavy, if it makes you feel good, there's a recipe for it in here.…
Read More -
Grilled New England Clam Chowder Dip Recipe
Sorry Manhattan, there is but one clam chowder in our books and it hails from New England. Rich and creamy and always studded with bacon, we don't feel guilty slurping every last drop. In dip form, this quintessential recipe is a cinch to pull together, and grilling both the clams (until they just open) and…
Read More -
Easy Avocado And Broccoli Salad Recipe
If you've ever found yourself staring down the perfectly ripe avocado in your kitchen willing yourself not to make yet another batch of guac, meet your new favorite cookbook. Cook and blogger Elizabeth Nyland has 75 recipes for the star of the produce bin, starting with your new favorite first course: broccoli salad tossed with…
Read More -
Grilled Quail With Mango And Arugula Recipe
Some of our favorite cookbooks comes from the great minds at the Culinary Institute of America. Their new book, Mediterranean Cooking, is no exception. Use seasonal ripe mango to accent savory quail for an exotic dinner that's entirely classy. This is a really easy and refreshing little grilled dish. Prep the ingredients the night before and…
Read More -
Lamb, Orange And Chile Kebabs Recipe
World-renowned chef and author Maria Elia's new Greek cookbook, Smashing Plates, was inspired by the cuisine at her father's tavern in Cyprus. Greek pub food. Sound like a winning formula? We combed through this page-turner and came up with a few recipes to share. Fire up the grill for these spicy, citrus-marinated lamb kebabs. Lamb is…
Read More -
Surf N' Turf 2.0: Strip Steaks With Bouillabaisse Butter Recipe
For a new twist on surf-and-turf, we found inspiration from the Provençal seafood dish bouillabaisse. Make a compound butter with saffron, fennel fronds and clams and shamelessly slather it onto some grilled steaks. Grilled summer vegetables complement the dish and we think you’ll find plenty of uses for the bouillabaisse butter for more of your…
Read More -
Cheese And Egg Pie Recipe
Hanukkah's here, which means we're frying potato-kale latkes, yes, but also digging into Israeli editor and cookbook author's latest work, Jewish Soul Food. A wide-reaching cuisine with influence from around the world, Jewish food should be a part of every home cook's repertoire. When I was ten, still living in the Soviet Union, I went with my…
Read More -
Picnic Picks: BLT Macaroni Salad
Food writer and blogger Melissa Sperka published a collection of recipes that will bring out your love of Southern food and cooking in no time at all. Pick up a copy of her cookbook and prepare to put some South in your mouth. This fun take on pasta salad combines the flavors of a classic BLT…
Read More -
Rustic Italian: Gnocchi Rotella With Black Olive Relish Recipe
Dig into this collection of recipes from the historical barn restaurant of Wyebrook Farm, in Honey Brook, Pennsylvania. Authored by the team of owner Dean Carlson and prolific food writer and editor Ian Knauer, Field & Feast pays homage to peak seasonal vegetables, fresh meat and game and simple, rustic preparations of the best ingredients nature…
Read More -
Rosemary-Skewered Scallops Recipe
Bon Appétit's epic new grilling tome, aptly named The Grilling Book, is a volume of unbelievable barbecue recipes you simply have to see for yourself. And until you do, we're publishing a few of the standouts, these rosemary scallop skewers included. In this rustic dish, sturdy fresh rosemary sprigs serve as the skewers. First, trim the sprigs…
Read More -
Grilled Oysters With Bloody Mary Butter Recipe
This recipe for grilled oysters comes to us from Jason Hua, chef de cuisine at The Dutch in New York City. His inventive preparation of our favorite bivalve stars a compound butter that riffs on a classic Bloody Mary. Well, it actually stars grilled oysters, one of the great treats of grilling season, but the…
Read More -
Hot Off The Grill: Smoked Planked Camembert
Barbecue Hall of Famer, writer and best-selling cookbook author Steven Raichlen has a new volume of recipes out that grilling enthusiasts won’t want to miss. Burners of wood and utilizers of combustion by-products (smoked-food lovers, we’re looking squarely at you) will be thrilled and delighted by Project Smoke, a book dedicated to all things smoke-infused. Happy grilling season! This…
Read More -
Trout Cakes With Basil Vinaigrette Recipe
You can trust a cookbook from The Lodge Company as much as its beautifully seasoned and totally indestructable cast-iron cookware. This hefty book holds 200 Dutch oven, skillet and grill pan recipes from chefs across the country. Renew your dedication to the sturdiest pan in the kitchen with a few of these curated dishes, like…
Read More -
Bacon Basil-Wrapped Shrimp Recipe
When you're not making fun of the Paleo diet, it's actually a pretty effective way to shed pounds and learn to eat healthier without sacrificing your favorite bacon. Uh, food. Grab this reliable book of Paleo-hacked comfort food and prepare to fill up on protein. First up, bacon-wrapped shrimp and the Paleo diet go together…
Read More -
Asparagus And Almond Salad With Spiced Quail Eggs
When your salad cookbook is endorsed by Yotam Ottolenghi, you know you have a winner. New Zealand chef and restaurateur Peter Gordon’s new recipe collection is an homage to the fresh and seasonal (of course) but also to the leftovers, scraps and “now or never” ingredients in the fridge that minimize waste with beautiful results. This…
Read More -
Hot Quiche: Make This Curry Onion Tart
India’s famous baked goods have won worldwide acclaim. In addition to positively unapologetic quantities of butter and sugar, the Subcontinent’s sweets feature spices, seasonings and homegrown fruits and nuts that make cookbook author Chetna Makan’s new collection shine. Take a savory turn with this curry onion tart. My twist on quiche, this tasty tart is filled with…
Read More -
Fully Loaded: The Vegan Breakfast Burrito
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 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. Our cookbook…
Read More -
Weekend Charcuterie Project: Ham Hock And Black Sausage Terrine Recipe
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…
Read More -
Weekend Project: How To Infuse Mezcal With Pork Fat
We are not ashamed of our booze nerdiness over here at Food Republic — and we get pretty excited when our favorite bartenders play with spirits in new and unexpected ways. If it’s in liquid form, we’ll try pretty much anything, and we've tried a lot of super-trendy, fat-washed spirits over the last few years. While…
Read More -
Food Truck Find: Van Pakistan's Buttermilk Fried Chicken Biryani
Once in a while, we'll discover a dish at renowned Brooklyn food truck frenzy Smorgasburg that really catches our eye. Chef Fatima Ali of VanPakistan serves up locally sourced, Pakistani-inspired fare that hits all the right notes."A traditional Hyderabadi chicken biryani was one of my favorite dishes growing up — layers of fluffy, spice-laden rice,…
Read More -
Crispianity: Watch Us Make Crispy Orange Beef
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…
Read More -
Fresh And Clean: Tuna Crudo Salad
Recipe developer and food stylist Annie Rigg is a master of the most beautiful foods on Earth, so naturally her next cookbook is packed with colorful, radiant fruits. Incorporate these sweet elements into your favorite preparations and watch the Instagrams take themselves. Not only does this salad look very pretty, but it tastes rather marvelous too.…
Read More -
Grilled Corn Pesto Macaroni Salad Recipe
I love making different kinds of pesto — I mean it doesn't mean "basil," it means "paste." That's a pretty solid blank canvas right there. I make it with different herbs and emulsifiers for a new twist every time. I've also found that most kinds of pesto make great macaroni salad with a little mayo…
Read More -
Very Vegan: Beet Salad With Parsley-Pumpkin Seed Pesto
Here’s the silver lining to allergy-friendly food: It’s really easy to prepare and enjoy! Invite everyone (yes, everyone) to the table with chef-blogger Heather Christo’s new cookbook, Pure Delicious. If it’s an allergen to anyone, it’s off the table— but you’d never know it! I find the sweet, earthy flavor of beets is well complemented…
Read More -
Korean At Home: Soy-Braised Beef Strips And Quail Eggs
Cooking Channel host Judy Joo’s new cookbook, named for her popular show, is a fresh, spicy collection of Korean recipes you can 100 percent make at home. Craving bulgogi? Can’t shake your kimchi hankering? Hit the Asian market and get cooking!This is a somewhat salty side dish meant to be eaten in small amounts with rice and…
Read More -
Catch Of The Day: King Crab Cobb Salad
For a thorough education on seafood sustainability, sourcing and cookery, look no further than chef-author Barton Seaver. His new widely endorsed collection of recipes addresses overfishing and overcooking, responsible purchasing and innovative preparation, all in one glorious tome. Pick up a copy, a fillet knife and a pair of claw crackers — tonight is fish night!…
Read More -
Crispianity: Crispy-Creamy Za'atar Pommes Soufflées
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…
Read More -
Just Desserts: Chocolate-Dipped Toffee-Pecan Cookies
If you need triple-tested, much-beloved recipes for anything, turn to the experts at Southern Living magazine's test kitchen. Craving cookies? Their new collection is stacked and loaded with everything you need to know to churn out perfect batch after perfect batch. These are over-the-top decadent with pecans, toffee, and chocolate nestled into the cookies as…
Read More -
Crumbed Camembert, Apple And Mango Salad
When your salad cookbook is endorsed by Yotam Ottolenghi, you know you have a winner. New Zealand chef and restaurateur Peter Gordon's new recipe collection is an homage to the fresh and seasonal (of course) but also to the leftovers, scraps and "now or never" ingredients in the fridge that minimize waste with beautiful results. What…
Read More -
Clean Green: Avocado And Kiwi Smoothie
Keep it simple with Good Housekeeping’s Healthy Smoothies, a new collection of nutritious, easy-to-make drinks packed with fruits, veggies and herbs and guaranteed to satisfy your sweet tooth. Avocado makes this smoothie lusciously creamy, while kiwifruit and pineapple add just the right amount of sweetness. Tip: To prep a kiwifruit with ease, slice the fruit lengthwise in half…
Read More -
Bake 'Em Fresh: Hummingbird Oatmeal Cookies
If you need triple-tested, much-beloved recipes for anything, turn to the experts at Southern Living magazine's test kitchen. Craving cookies? Their new collection is stacked and loaded with everything you need to know to churn out perfect batch after perfect batch. These cookies are inspired by the famous Hummingbird Cake recipe submitted by Mrs. L.H.…
Read More -
Summer Breakfast Tacos Recipe
With stone fruit season at its height in August, there is no better time to make these easy, light scrambled egg tacos with peach salsa for breakfast. The peach and heirloom tomato salsa is sweet and fragrant with a subtle kick from the vinegar and jalapeño. Pairing fruit with egg might seem like a go-to…
Read More -
Fresh And Healthy: Make This Greek Quinoa Salad
Malibu, California, isn’t just beautiful — it’s bountiful. Malibu Farm chef-owner Helene Henderson specializes in transforming California’s fresh, abundant produce into flavorful dishes that have earned her a spot on the SoCal favorite chefs list. Visit the restaurant and take in the breathtaking ocean and mountain views, or re-create Henderson’s recipes at home with her vibrant new cookbook.Reprinted…
Read More -
Burning Love: How To Make Smoked Deviled Eggs
Barbecue Hall of Famer, writer and best-selling cookbook author Steven Raichlen has a new volume of recipes out that grilling enthusiasts won’t want to miss. Burners of wood and utilizers of combustion by-products (smoked-food lovers, we’re looking squarely at you) will be thrilled and delighted by Project Smoke, a book dedicated to all things smoke-infused. Happy grilling season! Eggs…
Read More -
Pack A Picnic: Chickpea, Feta And Spicy Red Onion Salad
I like to pack this salad in a jar and later eat it on a plate with a pool of cool, garlicky yogurt alongside. Sumac, a spice popular throughout the Middle East, is ground from red sumac berries and adds a fruity, tart, and tannic flavor to the salad. I pack the spice in a…
Read More -
Korean Tonight: How To Make Pork Belly Lettuce Wraps
Cooking Channel host Judy Joo's new cookbook, named for her popular show, is a fresh, spicy collection of Korean recipes you can 100 percent make at home. Craving bulgogi? Can't shake your kimchi craving? Hit the Asian market and get cooking!Sharing is a common theme underlying all Korean food. Bo ssam embodies this convivial sentiment — everyone…
Read More -
Minced Beef "Chapli" Kebab With Pomegranate Chutney
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. This recipe comes…
Read More -
Maple Syrup–Poached Eggs And Waffles Recipe
We're strong supporters of the "put an egg on it" theory that many dishes can be improved with the addition of a good old-fashioned sunny side-up. But Lara Ferroni's new book takes it a step further, as in, you'll never have to think what to put an egg on again. Her recipes are tailored to…
Read More -
Wagyu Gunkan Sushi Recipe
Gunkan, or gunkanmaki, Japanese for "battleship" because of their appearance, are a unique type of sushi. Gunkan are hand-formed oval clumps of sushi rice with a strip of pressed seaweed around the outside to contain the ingredients — traditionally salmon eggs, sea urchin (a delight if you're never tried it) or broiled eel, sometimes with…
Read More -
Clean Eating: Spicy Tuna Sushi Bowls
Here’s the silver lining to allergy-friendly food: It’s really easy to prepare and enjoy! Invite everyone (yes, everyone) to the table when you're cooking with chef-blogger Heather Christo’s new cookbook, Pure Delicious. If it’s an allergen to anyone, it’s off the table (but you’d never know it!). For those with allergies, Japanese cuisine is one…
Read More -
Fresh Fish! Salt And Pepper Semi-Cured Hamachi Sashimi Recipe
One of our favorite books of the summer (along with these other 7) is Mark Bitterman's Salt Block Cooking. We've never been so excited to see a big pink slab of salt! First up, a barely-cured sashimi served on a natural salt brick. A cut of fish glistening from the sea asks that we honor…
Read More -
Vietnamese At Home: Baked Tofu With Julienned Snow Peas
Say it with us: “An!” It means “eat” in Vietnamese. Follow Helene An, executive chef at Beverly Hills hot spot House of An, as she recounts the family history that brought her to culinary fame in Los Angeles and shares the recipes she and her daughter cook for their never-ending line of hungry fans. My mother…
Read More -
Vegan Tonight: Plantain Tacos With Pepitas
Pati Jinich has been whipping up Mexican favorites on PBS for half a decade, so when you're looking for 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), there’s…
Read More -
Smoke It: Montreal Meatballs With Maple-Mustard Sauce
Barbecue Hall of Famer, writer and best-selling cookbook author Steven Raichlen has a new volume of recipes out that grilling enthusiasts won't want to miss. Burners of wood and utilizers of combustion by-products (smoked-food lovers, we're looking squarely at you) will be thrilled and delighted by Project Smoke, a book dedicated to all things smoke-infused. Happy grilling season!…
Read More -
Make This Cool, Refreshing Green Grape Smoothie
Keep it simple with Good Housekeeping's Healthy Smoothies, a new collection of nutritious, easy-to-make drinks packed with fruits, veggies and herbs and guaranteed to satisfy your sweet tooth. This blender wonder mixes celery, cucumber, grapes, and almond milk for a satisfying snack. Tip: This recipe is also delicious with a handful of fresh mint, cilantro, or parsley…
Read More -
Easy Beer Batter Recipe
There are two important reasons beer batter is called beer batter, the obvious one being that it contains almost as much beer as flour. The second is that anything you batter and fry with it automatically pairs well with a pint of suds. Need a third reason? This recipe is so easy you could whip…
Read More -
French Fare: How To Make Grand Marnier Cheesecake
Southern French cuisine is known for its inimitable blend of rustic ingredients and elegant presentations, tried-and-true technique, effortless inventiveness and above all, deliciousness. British chef, author and caterer Nina Parker has a rock-solid foundation in all things French cooking, and her new recipe collection, The South of France Cookbook, is a testament and love letter to…
Read More -
5 Awesome Stuffed Burger Recipes
What could be better than a nice burger topped with cheese? How about a burger stuffed with cheese? Or chutney. Or bacon? We're beginning with the perfect juicy all-beef burger patty and pumping it up with five different fillings, so there's sure to be one to suit your style. While it's the stuffing we love,…
Read More -
Volpi's Asparagus Risotto
When spring asparagus shows up at the markets, we go a bit mad for the emerald green shoots, throwing them in just about anything, including this creamy risotto studded with jewel-like pancetta. Cook’s Note: The thickness of asparagus can vary greatly throughout the year.Pencil AsparagusThe first crop to hit the markets is often the pencil-thin asparagus…
Read More -
Fresh Fettuccine With Salami, Kale And Egg Yolk
When it comes to hard hitters in the charcuterie game, Charles Wekselbaum, chef-owner of Charlito’s Cocina, knocks it out of the park. His brand-new cookbook, Cured, is a vibrant, beautifully photographed homage to all things preserved meat, with techniques, recipes for charcuterie and especially recipes with charcuterie. With detailed guides and master tips on treating that…
Read More -
Missy Robbins's Prosciutto With Parmesan Butter And Balsamic Mustard
When it comes to enjoying charcuterie like they do in Italy, less is more. The simpler the presentation, the more you'll be able to appreciate the history and quality work that made that cured meat possible. Missy Robbins, chef-owner of NYC's Lilia, shared a memorable experience abroad and a recipe to go along with it."I had…
Read More -
Volpi's Fresh Spring Herb Salad With Prosciutto
Color is the great mood-lifter of spring. Trees are budding and brightening the horizon. Flowers are blooming, brightening the landscape. Herb boxes are turning green, and they can brighten your salad in ways you never imagined. Fresh herbs are supercharged with flavor and pack a punch that lettuce just can't muster. (Sorry, lettuce.) Don’t fret…
Read More -
Cantaloupe & Campari Ice Pops Recipe
The slightly bitter flavor of Campari is a great counterpoint to the sweet innocence of cantaloupe. This is an adult ice pop, but if you can find a dock to dangle your feet over while you eat this, we recommend it: you'll feel like a kid again, albeit a very wise one.Pro Tips: How To…
Read More -
Zest It Up: Grilled Lobster And Lime Butter
Malibu, California, isn’t just beautiful, it’s bountiful. Malibu Farm chef-owner Helene Henderson specializes in transforming California’s fresh, abundant produce into flavorful dishes that have earned her a spot on the SoCal favorite chefs list. Visit the restaurant and take in the breathtaking ocean and mountain views, or re-create Henderson’s recipes at home with her vibrant new…
Read More -
Volpi's Schnitzel And Pancetta Sandwich With Sauerkraut
Funky Fridays: Crunch and funk go hand in hand here, with a crispy coating hiding a slip of prosciutto wrapped around the pork, then topped with a pile of pungent caraway-flecked sauerkraut on a pretzel or kaiser roll with a schmear of mustard. Austrians and Italians both say they were the first to pound tough…
Read More -
Meat Monster: How To Make The Ultimate Italian Hero
I love Italian subs. Meaty, cheesy, tangy, bready and delicious, they are a great example of combining a lot of things in balance and creating a symphony of flavors that is truly greater than the sum of its parts. And today, we're taking this humble-yet-great classic, and we're upping the fancy-ante ("fante"? meh) with multiple…
Read More -
Volpi's Fresh Ricotta, Fava Bean And Prosciutto Tartine
Now you can add cheesemaker to your list of culinary achievements. Really. It’s not hard. And homemade ricotta is far superior to store-bought, even if it comes from a fancy cheese shop. And tartine? Just a fancy way of saying "open-faced sandwich." This is our ode to spring, with the fresh cheese topped by grassy…
Read More -
Pork With Peaches And Mustard Recipe
Know what's fun? Tweed jackets and gin and tonics. Know what's even more fun? Justifying both with The Preppy Cookbook, a fun little tome of homestyle classics, party snacks, better bar food and the cocktails you need to know how to make if you're going to wear that ascot all over the place. Trade in your…
Read More -
Well Preserved: A Pear, Lemon And Ginger Chutney Recipe
The Do Book Company publishes a series of titles meant to motivate people to try new things. The latest, Do Preserve, instructs on how to make jams, chutneys, pickles and cordials. Coauthor Mimi Beaven features preserved products, along with the spoils of her picturesque Little Ghent Farm in upstate New York (think chickens, pork sausage, eggs and…
Read More -
Watch Us Make Volpi's Fried Egg And Mortadella Sandwich
Party hard…but now deal with it. You did it again, out late 'til last call and, sure, it was fun. But the next day is on you, so snap out of it. This is a recipe to keep in your back pocket for those mornings after the reverie has ended and the room is still…
Read More -
Meatless Monday: Spiced Udon With Crispy Tofu
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…
Read More -
Salty, Crunchy Goodness: How To Make Salami Chips
When it comes to hard hitters in the charcuterie game, Charles Wekselbaum, chef-owner of Charlito’s Cocina, knocks it out of the park. His brand-new cookbook, Cured, is a vibrant, beautifully photographed homage to all things preserved meat, with techniques, recipes for charcuterie and especially recipes with charcuterie. With detailed guides and master tips on treating that…
Read More -
Creamy Satay Dip With Cucumber Spears
Food stylist, author and TV chef Lisa Lemke is back with another excellent cookbook — this one focused on summer recipes and outdoor entertaining, two things we’ve been looking forward to. This low-stress picnic treat goes wherever you go.Satay dip is not only good on grilled chicken skewers, but it tastes darn good with cool cucumber…
Read More -
Sweet Potato-Ginger Cookie Ice Cream Sandwiches
If you’ve ever wandered around the Portland Farmers Market, you know the pure product glory that inspired market board member, food writer and recipe developer Ellen Jackson’s new cookbook. Portland Farmers Market Cookbook is full of stories and photos that will make you want to reach for a fresh bunch of something and pay tribute to…
Read More -
How To Make French Toast
Food historians are still not clear whether French Toast is indeed French or if another nation deserves credit for this sweet, eggy delight. Either way, this brilliant rescue of stale bread has kept this moniker and lives on as a breakfast favorite. Typical accompaniments are butter and syrup, but these warm, fluffy slices of goodness…
Read More -
Picnic Time! Orzo With Peppers, Tomatoes And Olives
Malibu, CA isn't just beautiful, it's bountiful. Malibu Farm chef-owner Helene Henderson specializes in transforming California's fresh, abundant produce into flavorful dishes that have earned her a spot on the SoCal favorite chefs list. Visit the restaurant and take in the breathtaking ocean and mountain views, or recreate Henderson's recipes at home with her vibrant new…
Read More -
How To Make The Crispiest Onion Rings Ever
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…
Read More -
Cooking With Wine: Floyd Cardoz's Grilled Hanger Steak
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 at…
Read More
Travel (12)
-
How 8 Countries Eat And Drink On Independence Day
In the United States of Propane, burgers and barbecue are standard Fourth of July fare. With the exception of Thanksgiving, there are few national holidays as inextricably linked to a specific menu as this week’s festival of fireworks and frankfurters.But, as Yusuf Islam might say, Baby, baby, it’s a wild world. Different countries across the…
Read More -
You Travel, You Eat: Brixton, South London
You might recognize the name of this notorious South London neighborhood from the Clash song, “The Guns of Brixton,” which captured a particularly rough period in Brixton a few decades ago. But, things are looking up these days. The predominantly Afro-Caribbean community is welcoming both new residents and crowds of Londoners formerly unwilling to visit,…
Read More -
9 Great Places To Eat In Los Angeles Right Now
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. I started my cooking career in California, and when it comes to dining out, Los Angeles has never been more fun than it is today. It has one…
Read More -
What Is Michelin-Rated Street Food Doing In Macau?
Michelin’s connoisseurship just stooped to a new level. For the first time, one of the global tire giant's dining guides has added purveyors of street food to its usual crowd of sit-down restaurants. While the street is nouvelle territory for the French ratings system, it's where those streets lie that’s most peculiar: Hong Kong and Macau.Which…
Read More -
10 Places For Excellent Classic And Modern Aperitivo In Milan, Italy
The aperitivo is one of the most cherished Italian pastimes. And while this social predinner drinking ritual didn’t exactly originate in Milan, it’s safe to say that the tradition is at its strongest here. Partaking isn’t merely recommended. It’s obligatory — at least once — when you’re in town. During this convivial early-evening gathering, locals…
Read More -
Where To Eat Pizza In Naples, Italy, Pizza's Spiritual Home
San Gennaro, aka St. Januarius, is the patron saint of Naples, a coastal Italian city of 950,000 located 140 miles south of Rome. Twice a year — on Gennaro’s name day (September 19) and on the first Saturday of May — a glass vial containing what is allegedly his dried blood liquefies during a solemn ceremony…
Read More -
7 Los Angeles Restaurants Shredding The Mac And Cheese Game
Everyone thinks Angelenos subsist exclusively on cold-pressed juice and kale salads — all without acknowledging that the City of Angels also gave the world the French Dip, the fast food burger and the Korean burrito. Truth be told, people in LA like the heavy stuff, calories be damned (see: Dogs, Danger), and that most certainly…
Read More -
10 Places To Eat And Drink Incredibly Well In Reykjavik, Iceland
In 2009, Iceland suffered one of the biggest bankruptcies in the history of the world. As the economy fell apart around them, bank accounts shrunk, interest rates soared and Icelanders no longer had the funds to import expensive food products from the rest of the world. They were forced to look internally at their own…
Read More -
Charcuterie In The U.K.
Back in 2015, there was a commercial for Google Translate that was making the rounds on British television in which a French woman at a dinner party approaches an English guy, who is hovering over the a pot of stew on the stovetop. She asks what’s for dinner, and they engage in an irritating debate on…
Read More -
Up All Night: 24-Hour Bars In New Orleans To Visit Now
New Orleans is known for its all-night party scene, but on the off chance that the usual tourist traps of Tropical Isle, Huge-Ass Beers To Go™ and any number of loaded portable frozen-drink purveyors aren’t calling your name, where does one go for a wee-hour fix? Rev up that second wind, because your night has only just…
Read More -
6 Places To Stop During A Beer And Seafood Crawl Along Massachusetts' North Shore
If the Northeastern Seaboard is on your vacation map, specifically if you're starting in Boston, there's no finer summer eating than a paper basket of fried clam bellies (and maybe a lobster roll for good measure). And wash all this down than with some of the region's great craft beers. So grab a spare Saturday and…
Read More -
Peek Inside Bordeaux's New Cité Du Vin, The Disneyland For Wine Lovers
Earlier this week, the French city of Bordeaux solidified its reputation as the Mecca of the wine world, with the opening of its long-awaited, 10-story, $9 million monument to viticulture, La Cité du Vin, or City of Wine.And like good disciples, Food Republic's own Wine Dads are planning to make their pilgrimage later in June.Here's a tiny taste of what to…
Read More
