Stocking your Igloo used to be as simple as a trip to the gas station for a thirty-rack and a couple bags of ice. But as gourmet food trucks, hipster barbecue, and Michelin-starred ramen tell us, lowbrow eating need not be bland. Great food can come on paper plates. And great wine can come in…
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One hazy morning at the bleary-eyed hour of 9 a.m., Simon Ford and Jason Kosmas gathered in the dark basement of Macao Trading Company in New York City to brainstorm ideas for a new style of gin. At the time, the most popular gin brand on the market was probably Hendrick's, a spirit infused with rose and cucumber.…
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Words have weight, until they don’t anymore. A college friend once shared a bit of personal philosophy: “My father taught me that the word ‘awesome’ was reserved for God and the USC football team.” As a Stanford grad, I might take issue with her latter assertion, but it’s nice to know that she would never…
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In “The Miller’s Tale,” part of his late 15th-century Canterbury Tales, Geoffrey Chaucer describes a “youthful wife” as having a mouth as “sweet as bragget or as mead.” The latter drink is likely familiar to many imbibers today. Mead is fermented honey and is available through dozens of breweries and more than 150 meaderies nationwide.…
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Bo Barrett, winemaker and proprietor of boutique Napa Valley winery Chateau Montelena, once explained the significance of 1976’s Judgment of Paris like this: It moved American wine ahead 20 years in a day. The event — in which California reds and whites, including Chateau Montelena’s chardonnay, bested their French counterparts in a blind tasting with…
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When it comes to cocktails, seasoning can take on many shapes and forms. Bitters have maintained a stronghold in this role, with dozens of intense flavors now available, from chocolate to habanero to classics like Angostura and Peychaud’s. For tiki cocktails, another modifier that serves this purpose is a sweet, spiced syrup from Barbados called falernum. Just…
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Not all Trix are for kids — at least, not the kind offered at the Sixth in Chicago. “In creating our menu, we were constantly thinking of ways to lighten up the mood and make things a little more whimsical,” says beverage director Benjamin Schiller. The team reveals such know-how in cocktails like the Silly Rabbit, a highball…
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Despite the number of margaritas that might flow here in the U.S. on Cinco de Mayo, there are many more vehicles for tequila to be found in Mexico. Bartenders are increasingly keen to forge their own takes on other cocktail classics, and at Bar Gitano in Tulum — easily the most legit bar in the area — they…
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Sherry — the word itself conjures up of an array of images and tastes that are as varied as the styles of sherry itself. Regardless of preconceived notions, it is no longer a dram relegated to the cooking wines section or your grandmother’s dusty liquor cabinet. It's a diverse category meant to be enjoyed alongside a wide array…
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A woman with wavy hair and dark eyes stares intently at guests and never averts her gaze. That’s because her face is hand-painted and she's over 10 feet tall. Robert Vargas’s mural honors the women of downtown Los Angeles and looms large in Faith & Flower’s bar, which remains at the forefront of the city’s…
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Hot weather, especially the kind that comes with soul-sucking humidity, tends to limit one’s drink decisions to finding whatever is cold, tall and sweet. Coolers, highballs or collins variations are often the least boozy cocktails on a menu, and they are perfect for presenting fresh fruit and herbs at their prime. Muddle almost any item with spirit, citrus…
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Have you ever wondered why the cuisine in hot-climate countries is so damn spicy? Mexico, India and Thailand — just to name a few — all boast famously spicy cuisine known for scorching the taste buds of anyone who comes in contact with it. It seems counterintuitive, right? Why would you want to eat anything…
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Spring isn’t exactly cooperating here in the Northeast but elsewhere May marks the start of grills firing up all around the country. That's right, it's Grilling Month, and right around now you're probably looking for impressive beers to pair with your pro cookouts. The great thing is, no matter what style you’re a fan of,…
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Natural wine is all the rage, taking over whole neighborhoods and even countries, but what exactly is it? Find out at Brooklyn's first Raw Wine Fair this fall. The two-day festival will host more than 100 natural-wine growers, producers and sommeliers in Brooklyn from November 6-7. London and Berlin have also played hosts for the annual summit.The festival,…
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Recently, I had the pleasure of sitting down at Lafayette in New York with Master of Wine Isabelle Legeron, whose beautiful book, Natural Wine: An Introduction to Organic and Biodynamic Wines Made Naturally, was recently released in the U.S. In addition to running the programs of a couple of Michelin-starred restaurants in the U.K., she is working on developing…
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It’s not too often that we’re completely unfamiliar with a certain type of liquor. Not that we’re all boozehounds here at Food Republic (well, on second thought…), but it is our job, after all, to know these types of things. So it was rather surprising last week when members of our editorial staff were introduced to…
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Scottish craft beer juggernaut Brewdog has been working feverishly to get its first U.S. brewery built and operational. The company's social media feeds have kept dedicated fans in the loop about the forthcoming facility in Columbus, Ohio, and on August 4 (National IPA Day) the brewers made a huge announcement: The Brewdog USA Equity for Punks initiative, a Stateside offering of shares in the business, is…
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One can find a little of everything in Hong Kong. A truly international city, it’s packed with restaurants representing a broad range of cuisines and some of the best third-wave coffee shops in the world. The cocktail scene continues to grow with exciting new spots, classic destinations and hidden lounges in highrises, many of them…
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Happy Ice Cream Week! Finding ice cream on the drinks menu of a cocktail bar can be a bit surprising. Though ordering a milkshake in the late 1800s would have gotten you a whiskey, cream and whole-egg flip, this changed in the early 20th century with malt shops and soda fountains hand-shaking and then using blenders…
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Another day, another advancement in American cannabis consumption. Le Herbe, the French-sounding Seattle-based weed-centric beverage company, has unveiled a new addition to its existing line of buzzy libations: the nation's premier non-alcoholic marijuana-infused cocktail mixer. It's called Batch #55, a blend of smoked citrus, cardamom, cloves and maple water that, according to a rep, is a good match with a dark rum or bourbon — or, you…
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Ticket reseller StubHub is one of the go-to sites for snagging a seat to an otherwise sold-out concert or sporting event. Now it's helping folks to finally take that plunge into New York City's most exclusive rainbow-sprinkle pool. That's right: Tickets to the city's hugely publicized Museum of Ice Cream are being sold right now via the popular online service, and predictably,…
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You may have seen our recent coverage of Charleston chef Sean Brock's new book, Heritage. Seriously, we devoted a whole day to celebrating Sean Brock's kitchen magic and general awesomeness. But if, after you read about this recipe, watched it happen and probably thought about it for the rest of the afternoon, you're still not…
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When chef Victor Albisu was invited to cook at the esteemed James Beard House in New York City, his menu spotlighted a contemporary American obsession.The tuna ceviche came with smoked foie gras. The angel hair pasta featured smoked crab and smoked uni butter. The chorizo and cheese polenta arrived with a hearty dose of smoked…
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It’s time for one of the biggest grilling weekends of the year — a three-day affair with plenty of time to address all the barbecue greats: burgers, chicken, steaks, a whole dang suckling pig, you name it! No matter which meat is meeting its maker, you’ll need an extensive selection of sides to go along…
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I've always been fascinated by perfumes that mimic — actually mimic, I should say — everyday edible things. I don't mean scents by Britney Spears that allegedly evoke "cookies and milk" and "iced coffee." I do mean Long Island, New York–based Demeter, famed house of hyperrealistic olfactory delights. With more than 100 varieties, plus plenty of…
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Technological advances aimed at enhancing your dining experiences are everywhere these days. A device that interferes with Wi-Fi connections to give you peace at dinner is disguised as a pepper grinder, while a pill with all the health benefits of chocolate but none of the calories is also in the works. Thanks, science.
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Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer has opened butcher shops and restaurants and has trained butchers in the U.S. and abroad. He helped develop the renowned butcher-training program at Fleishers, where he is currently director of butchery education. In each column, Mayer tackles a pressing issue facing…
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It's hard to believe, but Joey Campanaro's intimate and charming West Village restaurant the Little Owl recently celebrated its 10th anniversary. What's the secret to its longevity and success? It could be the unfussy, unpretentious seasonal cooking. Or the corner location in a landmarked New York City building. Or, you could argue, it's the meatball sliders,…
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England's Prince Charles is drawing praise from French cheesemakers following his comments last week about the negative impact of European regulations on traditional cheesemaking. London's Telegraph reports that during a recent climate conference in Paris, the prince spoke fondly of old-fashioned French cheeses and worried about the future of such traditional products, given the European Union's "bacteriological correctness" with…
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It's been another informative week here at Food Republic. We met up with some fascinating people: Nashville chef John Lasater, who transformed the local delicacy known as hot chicken into a national phenomenon; Portland chef Jenn Louis, who is branching out from her indie roots with a fancy new hotel project in Los Angeles; and Brooklyn oenophile Alexander LaPratt,…
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It's America's favorite salad dressing. In fact, it's so beloved that some Americans use it for things that aren't even salads, like pizza. Where did this creamy obsession come from? Heaven? Goodness, no! It comes from a ranch, obviously. One that's hidden. In a valley. For more on the history of this very American creation, check out this video from the gang…
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Welcome to the FResh List! Each week, the dedicated staffers in FR’s New York City office compile a list of all the random things on their minds about the world of food and drink and beyond. These are their latest obsessions, rounded up in a somewhat organized fashion:1. Cheese. America has waaaaay too much. Is this why the…
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If you're anything like the typical urbanite, your cooking capabilities are generally limited by the square footage of your home kitchen. For aficionados of true wood-smoked barbecue, this can be a problem. Hulking traditional smokers and big-city apartment dwellings simply don't mix. Even the smallest-sized Weber Smoky Mountain is too big for the average New York City apartment. You…
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Want to get the week's best Food Republic stories as selected by our editors? Every Tuesday and Thursday, Food Republic sends 'em directly to you via email. Dig into our latest recipes, from homemade Thai sesame noodles to the overstuffed açai breakfast bowl you never knew you needed in your life. Peruse the best of this week's…
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America's fancification of simple peasant food reached another milestone yesterday with the news that Dallas-based retailer Neiman Marcus is now selling gourmet tamales on its website at a pretty astounding price — six dozen for $92, plus $18 for shipping. That's $110 for 72 tamales. (We're talking about the same basic foodstuff that costs about $1 a piece at…
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I've had pickled eggs on my mind lately, bolstered by a recent brunch cocktail with a beautiful specimen perched on top. I figured out a cool hack over the weekend by being lazy two ways. First, by eating all the kimchi right out of the jar and not buying another, and second, by being totally unwilling…
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We were sent a couple of boxes of hummus last week, and while the jalapeño and roasted garlic flavors were snapped up in two seconds, a couple of tubs remained. Nobody would take them. Nobody would even throw them away! To add insult to injury, they just sat there for days, unrefrigerated and unloved. Now as a…
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Ramen, the Japanese-style noodle soup, has experienced a tremendous surge in popularity in recent years, with new shops dedicated to its slurpable goodness cropping up in major U.S. cities all the time. Now, it seems, the brothy noodle dish has overtaken a segment of the population that is far removed from the usual urban foodie hot spots. According to the BBC,…
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When the 2016 presidential election is finally over in November, who will make a better Colonel Sanders: Donald Trump or Mike Pence? I only ask because both halves of the GOP ticket have now professed their love for the world's second-largest fast-food chain on social media — and both, oddly enough, did so on airplanes. And, let's face…
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It's one of the world's best-loved cheeses. Perfect for melting, it's the gooey glue that keeps your classic croque monsieur together, the creamy bubbling magma that deliciously coats every skewered bit of food that you dip in a traditional fondue pot. We're talking, of course, about Gruyère — a carefully crafted product that supports an entire area in the…
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There's no better way to sell a product than to show all the terrible things that will happen if you don't buy it. Taps From Scratch was an Orlando, Florida-based company that rented and sold "Pub Hubs." These customized dispenser setups for craft beer were, according to the video below, vastly superior to trying to tap a keg yourself. Though…
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MSG — monosodium glutamate — is bad, right? You've cleared out all the instant ramen, canned soup, cheap soy sauce, bottled salad dressing and Chinese sauce packets in the pantry and vowed to shun that evil salty stuff forever. Here's the thing, though: You can't, because MSG is a naturally occurring substance. That tomato you…
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There's nothing like a nice bowl of harsh truth to kick off your morning, eh? This video from the Washington Post shows the caloric breakdowns of typical morning meals around the world, saving the good old American bowl of cereal, frozen waffles and bottled orange juice for last. Even the Netherlands' beloved buttered bread with sprinkles doesn't come close to the…
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Tapas should not be complicated. A piece of bread, a hunk of potatoes, a slice of ham, wedge of omelet or some pickled bar snacks threaded on a toothpick. Tapas are by nature improvisational, small plates of what’s at hand, or what can be had. According to legend they were used to cover a glass,…
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If Portuguese Vinho Verde wines had a celebrity spokesperson of the moment, it might be Alvarinho. Grown in many parts of northwest Portugal and Spain (where it goes by the name Albariño), this popular white varietal produces wines with clean and crisp, fruit and minerality on the nose and on the sip. "Cleansing" would be…
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Tonight, take your dinner to the beach, park or backyard and enjoy the alfresco atmosphere. We've gathered up 10 hearty sandwiches that pack up easily and go where you go. From the meatiest fare to the veggie-heavy, there's a satisfying sammie on this list for you.
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Wow. Our headlines really sold themselves this week at Food Republic. Good food leading to great sex? Yes, please. A recipe for grilled s'mores doughnuts? Umm, yeah. Chefs imagining a Washington, D.C., dining scene under President Trump? Don't lie, we know you're at least intrigued. We compiled our ultimate guide to eating in Nashville, which just might be…
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At street-style taquerias, it all begins with the tortilla. Crafting tortillas from scratch is an especially arduous process — just ask chef Steve Santana, who spends 13 hours grounding and cooking responsibly sourced blue masa corn from Michoacán, Mexico, to achieve the perfect platform for slow-braised meats at his popular Miami Beach taqueria, Taquiza. It’s this combination of…
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Champagne may not be the first type of wine that comes to mind when talking about food pairings, but executive chef Sarah Simmons of NYC's Birds & Bubbles is out to change that perception. Not only does she view the bubbly beverage as the ideal accompaniment to a large array of dishes across a number of cuisines, but…
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Watch below as Food Republic delves into the intricate world of Korean food with chef Deuki Hong of New York City's acclaimed Kang Ho Dong Baekjeong. He explains it all in the most basic terms possible, comparing the flavor profiles of Korean and American cuisines and drawing parallels between the sweet, savory and spicy components of each. He also breaks down many…
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Gigantic, well-worn hands deftly mold dough balls as the dome of a wood-fired oven nearby emanates an incendiary glow. No, this isn’t a Food Network show starring a giant from Game of Thrones. This is the open kitchen of Pizza Romana, Alex Palermo’s Roman-style pizzeria in Hollywood.Neapolitan, New York and Chicago styles have adherents, but Palermo grew…
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Tanta chef Jesus Delgado is serious about fresh seafood. While he’s been getting accustomed to lakefront life in Chicago since the River North restaurant’s August 2013 opening, he travels back frequently to his home country of Peru. So much so, in fact, that he recently bought a hostel and bar in Mancora, a surf town in…
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Crisp croissants. Decadent pain au chocolat. Towering napoleons layered with strawberries and cream. The tempting treats that populate the shelves at your favorite French bakery are all made with one very special food: puff pastry. And for a long, sad time, gluten-free folks had to pass on the puff. But those dark days are over…
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Thai people love their sweets, and if you rely on the options that your local take-out place offers, you’re missing out. Usually, ending a meal with a plate of seasonal fruit like papaya, watermelon and pomelo is standard in the average Thai diet, but it’s just as easy for one to indulge in the array…
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So many things to get excited about! Star Wars nerds and cookbook geeks can all rejoice. Want a new way to get your nutritional facts? Sage Project has you covered. Looking for a new alarm clock? Particularly one with a very sharp-sounding ringer? Read on!
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Mention going out for Thai food to someone, and chances are that he or she will immediately think of pad thai. The same goes for Vietnamese dishes like pho and bánh mì. These items have become popular in the U.S. as they've attained a strong sense of familiarity and restaurants have altered flavors to increase their appeal to…
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Want to get the week's best Food Republic stories as selected by our editors? Every Tuesday and Thursday, Food Republic sends 'em directly to you via email. Dig into our latest recipes, from avocado-stuffed meatballs to the bagel-free cured-salmon dish you never knew you needed in your life. Peruse the best of this week's stories on world…
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Real estate website Trulia.com just released a report ranking the top U.S. cities based on the diversity of available dining options per household. Judging by the results, it seems that residents of major California hubs benefit from the most varied assortment of cuisines, with Golden State locales occupying the top three. San Francisco sits atop the rankings,…
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I found this gem on Facebook, via my friend Zach from college. No, I haven't talked to him in like six years. But if I didn't keep cool folks like him on my newsfeed I'd miss things like this genius, brainergy-saving lunch hack captioned: "use the buns ya got." If you've ever fumed over an…
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Tonight's meal plan is focused around making the burger burger and what to put on top. There are as many variations on the burger as you can dream up. While we're doing things the right way — that is to say, all homemade — why not bake up a batch of burger buns and show…
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Whatever the reason for your spaghetti and meatballs craving, give in and switch it up by spinning the Meal Plan wheel. We've got three sauces, four meatballs and some salads to choose from, but the one non-negotiable is the garlic bread. Make it at home and pull the whole feast together to satisfy that craving.…
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Oh, short ribs! Of course that’s what you want to make for dinner tonight: tender, fatty, utterly beefy short ribs, prepared in a way you’ve never had before. A tall order, we understand, but we’re here to inspire you with five recipes for this meaty treat, from Filipino Christmas fare to a Southern chicken fried. You heard…
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There’s nothing better than a perfectly executed dinner party — one where the host is just as relaxed as the guests, the food is on point, the wine is flowing and the cleanup is stress-free.One way to amp up the energy at a dinner party is to facilitate a really low-key wine pairing. Wine-pairing parties…
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Future and past collide this week with new innovations in sushi-making and utensils, and the history of gold-rush eats. We also tickle our art bone with comics and animated love for pizza.
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It's been said that the White House sets the tone for social life in Washington, D.C. If that's true, then President Barack Obama and First Lady Michelle Obama deserve some credit for the pushing the D.C. dining scene to an unprecedented level of national and international prominence. Just last week, influential food magazine Bon Appétit named the nation's capital "Restaurant City…
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We're as tired of eating dried-out, overcooked, flavorless burgers as you are. Thankfully, renowned chef and grillmaster Tim Love stopped by FR Headquarters with patties, fixin's and no shortage of advice for ensuring this most avoidable of grilling problems never happens to you. While he made no secret of his disdain for ketchup (what?), he…
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The global problem of wasted food is an urgent one, with consumers constantly encouraged to be mindful of overpurchasing and implement at-home solutions. You've heard the statistic: About 40 percent of all the food grown and produced in the world goes to landfills. While that collective mindset sinks in, however, the UK's restaurant and catering industry has…
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Can a new device created by our friends at ChefSteps really turn you into an instant sous vide pro? That was the big question this week here at Food Republic. We did, however, answer a bevy of other food-related queries, such as just how many different types of sea urchin are served at restaurants in…
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If you’ve had the good fortune of eating sea urchin (uni), you know that there’s nothing that tastes quite like it. It’s buttery and eggy, and some claim to pick up hints of the ocean between bites. With all that being said, there really isn’t one single item that can be accurately compared to the…
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It's summertime, and we want to be out and about! We hear there are some dinner parties in London and an outrageously expensive night out in Singapore. But if you'd rather stay at home, grab some oysters and maybe a beer and play a spirited round of Bananagrams.
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Welcome to the FResh List! Each week, FR's dedicated staffers compile a list of all the random things on their minds about the world of food and drink and beyond. These are their latest obsessions, rounded up in a somewhat organized fashion:1. Tonight! Sausage Party. Midnight screening seems only fitting.2. Watermelon water > maple water > coconut water3. Anchovy paste…
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When it comes to sweet stuff, we all crave the classics. A gooey brownie, crisp at the edges. Chocolate chip cookies straight from the oven. Freshly baked pies stuffed with fruit filling and crowned with generous scoops of vanilla ice cream. And, life being the tricky business it is, all of us should get to…
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There's a new condiment in town that will have your burger cheering audibly. (Note: If your burger actually cheers, you must call it a cheersburger and tell everyone.) It's called Ketchup Leather, it is trademarked, and while it may look like the fruit-based cellophane rolls of your childhood, it's a decidedly grown-up concept. Chef Ernesto…
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Popsicles: because it's hot out and everything tastes better on a stick. With all due respect to the twin pops of our youths, sometimes smashing blackberries into Greek yogurt and freezing it in ice pop molds is the grown-up thing to do. Warning: some of these are boozy. Double-check before setting up a stand and…
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If you're going to make pasta, do it justice: keep things Italian. We've rounded up 10 of our favorite authentic Italian pasta recipes straight from the homeland — no sauce in a jar here. Also included are techniques you need to know. If you're not privy to the trick behind real spaghetti carbonara or can't…
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It’s no secret that many New Yorkers make real estate decisions based on restaurants. They long to live where they love to eat. Depending on your stage of life, the impossible dream might be a one-bedroom just a stone’s throw from Superiority Burger in the East Village, or a three-bed, two-bath around the corner from…
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A loaded clambake is one of the iconic meals of summertime: Boiled or steamed lobsters (preferably in seawater) with golden clarified butter, buckets of clams and mussels, shell-on shrimp, freshly shucked corn on the cob, boiled potatoes, smoked sausage, crusty bread and something to wash it all down. Something...but what? And how much do you spend?…
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Want to get the week's best Food Republic stories as selected by our editors? Every Tuesday and Thursday, Food Republic sends 'em directly to you via email. Dig into our latest recipes, from cold, creamy bananas Foster milkshakes to the oozing fried egg and Taleggio breakfast panini you never knew you needed in your life. Peruse the…
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Rule-breaking can be fun for all ages (see stinky-cheese ice cream) or it could lead to a hefty fine (see Alaskan liars). New rules are proposed in Italy and New York.
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This proper noun–worthy sweet corn comes from the town that made it a sensation, Olathe, Colorado, not too far from where chef Marcus Parrott of Smith Fork Ranch in Crawford sources it. "I like Olathe Sweet sweet corn — the preferred name — because it's a good example of an area producing something of its…
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The future is looking bright. Growing fresh produce in your own kitchen is on its way to the mainstream, dogs are now able to lap up some vino, and rice ball portraits are the latest in the internet's weird attempt to show affection for celebrities.
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Ribs are wonderful; ribs are good. It's even rib season — grilled racks of various animals are on menus all over the place...but only one menu has fish ribs. Head west from NYC's Times Square to La Pulperia (or hit their Upper East Side location) for a treat you're not going to find anywhere else.…
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Tonight, start with a healthy salad, then move along to the more important things that contain eggs, cheese, breakfast meats, fried things, you know. Breakfast-for-dinner stuff. Some of our favorite savory brunch recipes convert seamlessly to dinner, but it's something you'll have to see to believe. Oysters, meatballs and asparagus are involved. Then have some…
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When cold weather strikes, there are few more comforting things to eat than soup and a sandwich. While grilled cheese and tomato soup will always be the classic standby — and don't worry, we've got a great example below — there are plenty of other pairings just waiting to provide the perfect lunch or dinner.…
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By now, you're probably well versed in the proper way to toast the 2016 Rio Olympics — with cachaça, of course, Brazil's native spirit. There are many ways to utilize this sugarcane-based booze. First and foremost is the classic caipirinha, the country’s national cocktail, made from cachaça, sugar and lime. But the liquor has many other libationary applications as well, like a tropical…
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Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer has opened butcher shops and restaurants and has trained butchers in the U.S. and abroad. He helped develop the renowned butcher-training program at Fleishers, where he is currently director of butchery education. In each column, Mayer tackles a pressing issue facing…
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When dining at a Japanese restaurant, you may have wondered what that "ground-up sushi stuff" on top of your rice is. Fact: It is ground-up sushi stuff, but its proper name is furikake, and once you get to know it, you may have trouble downing a bowl of rice without it. The most basic recipe…
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While we're happy to dig into a steaming bowl of spaghetti and meatballs any day of the week, there's something wonderful about vegetarian Italian recipes. Check out today's Meal Plan, we're doing mix 'n match summer produce recipes of the finest caliber. Come back for osso buco and veal parmesan another day. To start Watermelon Panzanella…
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Everyone's in the mood for chicken, right? Is that a very small amount of dissidence we hear? Excellent, let's throw together something quick and delicious from the easy chicken recipes department, feed everyone and go back to enjoying this lovely holiday weekend. We recommend a few ways to serve up sizzling whole or half-birds —…
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Tonight's Meal Plan is brought to you by the winter storm keeping you inside. Fight off the chill, make a big pot of fancy sauerkraut (duck fat, bacon, beer and wine) and top it with your favorite pork(s). It's DIY choucroute garnie — kraut with meaty stuff on top. If you've never had this famous…
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Want to see what it looks like for someone to have nothing but pure, unadulterated love for what they do? Look no further than Welshman Phillip Vowles, who spends each and every day growing giant vegetables. The gardener has been growing plus-size vegetables for the last three decades. He even set the Guinness Book of World Records mark for…
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Burger King today announced the nationwide rollout of its latest fast-food invention. It's called the Whopperito, and it's exactly what you think it is — a burger-burrito mashup that follows in the fantastical-sounding footsteps of many other contemporary food fusions, like the Cronut, the Ramen Burger and the Sushiritto, to name a few. Business Insider reports…
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Beer companies are always trying to figure out new ways to appeal to their target demographic, but this collaboration between SP Lager and Australian/New Zealand agency GPY&R takes the cake with its clever packaging design. SP Lager (a subsidiary of Heineken) is one of the most popular beers in Papua New Guinea, where locals tend to enjoy their…
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Happy Ice Cream Week! We've doubled down on the sweet treat this week, discussing the best cones, the best chocolate ice cream, our eternal love for soft serve, our all-time favorite brands and much, much more. But it wasn't all about the creamy dessert. We debated how much the hearty morning staple of Texas that is…
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You know sexy when you see it, and so do we. Behold: a dozen of our hottest, stickiest recipes, specially curated for your culinary pleasure. Whether you're going for sweet or salty, spicy or savory or just plain hedonistic, there's something in here for your particular proclivity. And believe us: It's not all about looks. There's…
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Olympics season is upon us, and one New York restaurant got incredibly pumped and fired up the fryer to make edible replicas of the blue, black, red, yellow and green rings. Yes, really. Because there's nothing better to inspire an Olympics-style workout, right? Slate will be dishing these rings out for $5 a plate and will also be showing…
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We have a secret weapon that will put crunchy chicken right back on the menu where we like it, Healthy Living Week or not! Soak lean cutlets in buttermilk overnight, egg and bread with super-crisp panko, pan-fry, then bake. The rest is up to you. What would you like in your mashed potatoes, kale or…
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Few things can top watching an employee of an ice cream parlor scoop out globs of the frozen stuff for you on a steamy summer day — especially if the scoops are smooth in texture, with no icy bits. Scoopable ice cream should also feel silky-smooth on your tongue. That means under no circumstances should there…
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Frozen desserts are enjoyed worldwide, from the hottest climates on the planet to the moderate and even frigid. Cold, sweet and smooth is a winning combination every global citizen can appreciate, so it's no surprise that most food cultures have their own specialized versions. Crafted from local produce and dairy, and filled, topped or stuffed…
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When it comes to eggs, toast only thinks it's king. Everyone knows a pile of potatoes soaks up runny yolk just as well, and there's no such thing as a toast galette with sage or toast and sausage hash. That's preposterous. So knock out a batch of breakfast potatoes before the eggs hit the pan,…
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Few things enhance a simple dish as famously as the potent truffle. We traveled to Spain to truffle hunt with highly trained sniffer dogs and brought home the spoils. Don't have a fresh truffle handy? Truffle butter, salt and yes, even oil will suffice in a pinch. But heed these tips for using it. When…
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Graham crackers are most commonly associated with sweet toppings and campfire creations. Case in point: the s’more. Is there anything more American (or delicious) than wedging a toasted, golden-brown marshmallow and melted chocolate in between two graham crackers? We’re hard-pressed to think of a single thing.But it turns out that the popular snack food has a not-so-sweet…
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Ryan McCaskey, chef-owner of the two-Michelin-starred Chicago restaurant Acadia, is amping up his summer menu with savory ice cream. We're not talking about basil ice cream on your dessert, either. It's all about thoroughly conceptualizing, as well as sourcing the best ingredients, so your concoction has the best chance of...well, not being weird! For example,…
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Want to get the week's best Food Republic stories as selected by our editors? Every Tuesday and Thursday, Food Republic sends 'em directly to you via email. Dig into our latest recipes, from elegant and colorful pickled vegetable "bundles" to the spicy merguez sausage pizza you never knew you needed in your life. Peruse the best…
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We've spent the majority of our afternoons during Ice Cream Week here at Food Republic HQ sampling our way through different types of frozen desserts. Yes, it really is tough times for us food-minded editors. And after trying all the new styles and gimmicky flavors for which we so willingly sacrificed our late-afternoon productivity, it turns out that our editorial team…
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Let’s get something straight. No matter what you may have read or otherwise gleaned from the internet, Margaret Thatcher did not create soft-serve ice cream. The New Yorker has a worthy read on the subject, but the important thing is not so much that you may or may not have known this false tidbit about…
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Adding a savory element to sweet ice cream is both a challenge and an art. Lean too far on the savory element, and you lose your dessert eligibility. Incorporate too little, and you may miss the point. We've enjoyed crushed pretzel, jalapeño cornbread, buttermilk biscuit, blue cheese, Sichuan peppercorn and all manners of herbs, spices and vegetables…
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We realized the other day, we got our hands on Dino BBQ King John Stage's magnificent smoking process — we have to use it, like, all the time! So that's the star of tonight's Meal Plan, along with all the starters, sides, sauces and general fixins you crave from just smelling the fragrance of a…
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Nothing beats smooth, creamy, freshly churned ice cream made from fresh ingredients. Smitten Ice Cream in San Francisco takes it a step further by making ice cream to order with its patented "Brrr" machines, which utilize liquid nitrogen to create its creamy concoctions. Seasonal ingredients are placed into the machine's bowl along with a dairy base and churned…
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There's always been a, shall we say, friendly rivalry between New York City and Texas. These are big places with important people and strong feelings. But the latest news about breakfast tacos seemingly gives the advantage to the Lone Star State.The taco throwdown started with a Grub Street story about the upstart Brooklyn caterer King David…
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Please note: An earlier version of this article stated that gelato is usually served at a colder temperature than ice cream. It has since been corrected. Let's be clear: we're not endorsing one or the other here. Whether you're enjoying ice cream on a roadside farm in the cow-speckled hills of Vermont, or a gelato on…
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Only in New York, right? On Friday, America's most populous city welcomed its most tantalizing attraction of the summer: the Museum of Ice Cream, an immersive exhibition dedicated to the world's coolest dessert. Like the ephemeral treat it honors, the museum is a limited-time thing, lasting only until August 31. Tickets are already sold out for the duration of the exhibit,…
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Right off the bat: The "b" stands for "bagel." No need for doughnuts to occupy all of "baked good hole" territory, right? B-Holes Bakery, a pop-up operation in Washington, D.C., slings one of the most delicious-sounding bites we've ever heard of: cream cheese–stuffed bagel bites. The concept is pure heaven for anyone who's ever thought, "Wow, cream…
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Television has introduced us to many flavors of ice cream over the years. Long before modern celebrities Kendall Jenner and Rachel Bilson filmed their first bites of icy Belgian chocolate-covered treats, there were cunning advertisers luring us toward the sweet side of the freezer aisle in various ways.Here are 10 of our favorite frosty TV spots, for all…
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Think of all the times ice cream has been there for you: The hottest times of the year, birthdays, epic TV binge-watches and all the occasions on which you convinced yourself your sprinkles would go bad if you didn't finish them. "Let's get ice cream" is a guaranteed good date (and/or apology supplement), kid-pleaser and overall…
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Travel guidebook publisher Lonely Planet has released A Fork in The Road — a collection of 34 original stories that show how travel, food and eating combine to shape and inspire our lives. Edited by James Oseland, editor in chief of Saveur magazine, the book brings together culinary pioneers and literary hot shots including Michael Pollan, Gael Greene, Frances Mayes, Francine Prose and Alan Richman.…
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Jenn Louis has racked up several accolades in an impressive culinary career. Twice a James Beard Award semifinalist for Best Chef Northwest, the Portland native was named Food & Wine’s “Best New Chef” of the region in 2012. The chef and co-owner of the city’s popular Lincoln and Sunshine Tavern restaurants also took her turn…
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Chefs love to travel — for inspiration, to experience the cuisines of other cultures or just to get away from the heat of their own kitchens. When they return, we hit them with some questions — where'd they stay, what'd they do and WHAT DID THEY EAT?! Jenn Louis was recently named as a Food…
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You hear it all the time: A chef’s gotta pay his dues, toil for years or even decades in kitchens learning technique and craft. Not necessarily. In New Chefs Rising, Food Republic finds young cooks who are making moves, running their own kitchens in successful restaurants, in many cases before their 30th birthday. In the…
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Isa Chandra Moskowitz first came to my attention when I was asked to interview her as part of a Breville video series a few years back. Not being vegan myself, I was in the dark about a woman who is without a doubt the coolest vegan chef on the planet. Her cookbooks, like 2013's brilliant Isa…
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As an avid cook, gadget enthusiast and general nerd, I have a few closely held beliefs about cooking. Most of them revolve around how I prefer my tea, bourbon and sandwiches, but I also have strong convictions about my kitchen knives. Carbon steel or stainless? Japanese craftsmanship or German heritage? Ergonomic and counterbalanced handles? Ultimately…
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Nira Kehar, the Montreal-born chef/owner of award-winning New Delhi restaurant Chez Nini, is one of a kind. Seriously, there are no other young female Indian-Canadian classically trained chefs launching their own genre-defying, Montreal-inspired (read: largely meat-based) culinary experiences in Delhi right now. Go ahead and check, but you won't find anyone else serving up high-end…
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Male Chef is something like the antithesis of food porn. The bare-bones photo site has developed a following for its gnarly images of food-like substances (most, as here, presented without comment). This is not your glossy foodie magazine's Instagram feed.We liked it so much, we reached out to Male Chef and asked them to create…
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It's no secret that tasting menus are one of the culinary world's hottest trends. Chefs are eager to show off their repertoire with 12-course meals and diners are willing to go to great lengths to land coveted restaurant reservations and sample a parade of dishes. But is this style of dining only inclusive of the…
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[embedImage=https://www.foodrepublic.com/wp-content/uploads/2014/06/IMG_1222-edit.jpg__0.jpg] True, if your Honolulu trip revolves solely around hanging out at your Waikiki resort, you’re going to spend your days feasting on plenty of uninspired poke and Kalua pig. There’s nothing wrong with that, of course, but we know you’ve come to Food Republic to help you push things forward in the culinary arena.…
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A few hours before bashing home runs from both sides of the plate last night in the Yankees' 6-0 win against the Chicago White Sox last night, Mark Teixeira took a few minutes to talk to Food Republic about how he eats. We're not sure what he noshed on before slugging the monumental blasts, which…
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Over-the-top ice cream sandwiches may be having a moment this summer, but when it comes to sweet nostalgia, nothing beats those classic paper-wrapped chocolate-cookie-and-vanilla-ice-cream sandwiches that Good Humor does oh so very well.Engineering-wise, the Good Humor sandwich is far from flawless — a bite or two of paper wrapper is inevitable. That wrapper is no match for…
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In celebration of the acclaimed Spanish chef Ferran Adrià, the Dalí Museum in St. Petersburg, Florida, will host seven nights of culinary excellence to accompany the museum’s “Ferran Adrià: The Invention of Food” exhibition. Through the months of October and November, guests can partake in a private gallery viewing as well as chef-inspired menus and wine…
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Food writer and cookbook author Eleanora Galasso has a new collection of recipes inspired by the long and storied culinary history of Rome. Take a tour of the old and new, classic and modern, with photos, stories and dishes for every occasion and time of day.With its exhilarating aroma and vivid flavor, this is not…
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With all the diet-centric cookbooks out these days, can’t we all just have a little fat and carbs and leave it all behind? Yes, we can! Grab a copy of food writer and blogger Andie Mitchell’s Eating in the Middle and redefine what a balanced diet means. Besides, it’s not a really good recipe if…
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We're working our way through British chef and baking empress Lorraine Pascale's new book, A Lighter Way To Bake. If you're itching to break out the stand mixer, go forth without guilt. This blueberry and limoncello drizzle cake is the perfect partner for your cold drink of choice. I was talking to the lady from the…
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You don’t have to commit to the paleo diet full time to reap its nutritional and weight-loss benefits. Pick up a copy of healthy-eating expert Daniel Green’s new cookbook, Paleo Monday to Friday.Sesame with tuna is one of those classic flavor combinations that I turn to again and again. I love sesame oil, too, but it has…
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The editors of Food & Wine magazine have a cookbook out that will bring new life to your pantry and give your favorite kitchen staples a much-needed makeover. Take 50 popular ingredients and transform them into 200 easy-to-make recipes for everyone at your table. Pairing Wine: Juicy, watermelon- and strawberry-scented rosé.Reprinted with permission from Market Math
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You can trust Steven Raichlen, author of the best-selling Barbecue! Bible, when it comes to making great dinners with all the confidence in the world. His newest book, Man Made Meals, is your no-nonsense highway to something meaty, preferably grilled, and easy enough to make on a weeknight. Itching to update your fajita routine? Pork…
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It's hard not to love Caribbean food with its diverse roots, flavors and techniques. It's also not hard to make at home, thanks to Caribbean Potluck, a new cookbook from chefs Michelle and Suzanne Rousseau. Recreate favorite recipes from their childhood, restaurants and renowned catered parties. Start simple with this easy, flavor-packed chicken and salsa seasoned…
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Atlanta chef Kevin Gillespie was born to cook pig — this we know. The Top Chef fan favorite and author of a couple of our favorite cookbooks (especially his latest, Pure Pork Awesomeness) is one porkmaster whose recipes you can depend on for a hearty, meaty, smoky meal. Why serve surf or turf when you can do…
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The most popular new book about salad and only salad comes from British restaurateur John Vincent and food writer Jane Vincent. Leon Happy Salads brings the recipes from the beloved London produce palace straight to your own kitchen. Remember: A boring salad is not a happy salad. Shaved egg and Parmesan crisps are a revelation.Reprinted with…
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Nothing attracts lunch envy like a glass jar of something colorful and healthy or a beautifully balanced salad. Take your lovely lunch along wherever you go with The Portable Feast, the newest recipe collection from food writer and recipe developer Jeanne Kelley. When first assembled, these sandwiches are big, magenta-and-white tasty tumbles. Overnight, they set…
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Now here's a cookbook we're on board with. Keepers, penned by two accomplished home cooks and former food editors, is full of recipes that even the most kitchen-challenged can pull off any old night of the week. Sit down, get comfy and let the pros take you on a tour of tonight's super-easy dinner recipe. Make…
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I like to present rapini (another name for broccoli rabe) as a really straightforward dish. Blanch rapini or broccoli, or any green in the broccoli family, in salted boiling water for less than a minute depending on thickness. Toss in olive oil, a little Fresno chili or red pepper flakes, and the grated zest and juice of…
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The hottest kitchen gadget on the market? The spiral slicer, found online or at specialty cookware markets. Author Ali Maffucci’s new cookbook, Inspiralized, is a treasure trove of veggie noodles just waiting to make dinner healthier. Welcome to your favorite new way to use broccoli stems! My grandfather makes an unbelievably simple dish with garlic,…
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Calling the world's healthiest vegetables! Oh here they are, in author Laura B. Russell's new cookbook, Brassicas: Cooking The World's Healthiest Vegetables. Fans of broccoli, cauliflowers, Brussels sprouts, and yes, of course our darling kale should be very excited. Here is a lively Romanesco salad that will leave you entirely satisfied. Guaranteed. Although vibrant lime green…
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There's no recipe that British cookbook author and TV host Nigella Lawson can't handle, which is why we were particularly excited to receive her new book. These pistachio pesto-coated green beans just made us very excited to eat our vegetables. I can feel slightly self-conscious fiddling about with traditional pesto recipes when in its authentic original…
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Food Network host Nikki Dinki has a new cookbook out that spotlights vegetables without leaving meat in the dust. Meat on the Side is a nod to the increasing popularity of the "flexitarian" diet, which typically uses meat as an accent to hearty, plant-based fare. Get into great habits with this new collection of vibrant…
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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 bacon jam on the planet. Bacon jam…
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Lidgate’s has been a family-owned London mainstay for 160 years, so trust third-generation restaurateur Danny Lidgate to showcase the very best meat Holland Park has to offer. His new recipe collection is a juicy tribute to the cuisine that made his family famous. Grab a knife and dig in!We always look forward to the English…
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If you've never savored a Japanese rice ball, known as onigiri, you're about to enter a world of delicious simplicity. These easy-to-craft, portable and healthy little pouches can be made vegetarian, vegan, pescatarian or even carnivorous, and they're an attractive and crowd-pleasing way to get your lunch on. Join Japanese writer, author and TV host Sonoko…
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Claus Meyer is the cofounder of world-renowned Copenhagen restaurant Noma, as well as a storied cookbook author, television show host, university professor and global culinary ambassador. When he releases a collection of recipes, it’s a must-own.Nordic cooking is famously season-specific, owing to its bounty of forage-friendly produce, tried-and-true preservation methods and hunting and fishing dependent…
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You don’t have to commit to the paleo diet full time to reap its nutritional and weight-loss benefits. Pick up a copy of healthy-eating expert Daniel Green’s new cookbook, Paleo Monday to Friday. Swordfish is a lovely meaty fish that holds up really well to high heat, so it's the perfect choice for a barbecue. Try this…
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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. These “meatballs”…
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You may not always serve afternoon tea (in fact, you may not ever), but if you ever feel like putting the kettle on and whipping up something special, British master pâtissier and television personality Eric Lanlard has a new book filled with sweet treats, light bites and elegant hors d’oeuvres sure to please your guests. Break…
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Food Network host Nikki Dinki has a new cookbook out that spotlights vegetables without leaving meat in the dust. Meat on the Side is a nod to the increasing popularity of the “flexitarian” diet, which typically uses meat as an accent to hearty, plant-based fare. Get into great habits with this new collection of vibrant…
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Unless you’ve been completely checked out for the past few years, you’ve noticed that the humble bowl has been elevated to more of a “large holy grail” when it comes to healthy cooking, fast-casual dining and all-in-one meals. Cookbook author and chef Robin Asbell is on it with a new collection of recipes that has…
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How about a little tea and/or coffee with your chicken? Don't worry, it won't get in the way — we're talking the brine and sauce, respectively, which is how chef Randy Reppel does deep-fried bird at Williamsburg's all-organic Sweet Chick. The sweet-tea brine keeps the meat juicy and succulent, and the drizzle of coffee-spiked molasses…
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Mexican corn truffle? That sounds like a crazy complicated dish! Actually, it's a big, delicious glorified quesadilla, and as far as the huitlacoche — that would be Mexican corn fungus, or "truffle" — you can find the earthy, meaty stuff in cans in Latin grocers. We tasted this melty, bubbly behemoth at the kickoff of…
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Cook and blogger Philia “Phi” Kelnhofer keeps it simple with five-ingredient meals, desserts and snacks in her new collection of recipes. Shorten your shopping list and get food on the table faster — ready, set, go!Have you ever had a chocolate-covered banana frozen treat? This smoothie tastes like that, but better, and is a totally…
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Bloggers and vegetarian recipe developers David Frenkiel and Luise Vindahl of the highly acclaimed Green Kitchen Stories have a new cookbook out. Get inspired to eat (and drink) your fruits and veggies with renewed enthusiasm!Açaí, the Amazonian superberries, have to be frozen or freeze-dried immediately after picking to maintain their potency. We always try to encourage choosing…
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Food Network host Nikki Dinki has a new cookbook out that spotlights vegetables without leaving meat in the dust. Meat on the Side is a nod to the increasing popularity of the "flexitarian" diet, which typically uses meat as an accent to hearty, plant-based fare. Get into great habits with this new collection of vibrant…
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Pro pit master Troy Black, a regular on the Kansas City Barbeque Society circuit, teamed up with the editors of Southern Living magazine to pen All Fired Up, a cookbook that'll keep you busy at the grill all summer long. Everyone likes a great tuna sandwich (or blob), but nobody really likes canned tuna. We call that a…
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Leave it to Southern Living magazine to pen a cookbook featuring the very best of Southern fried food. While we're crazy about their buttery, booze-spiked confections and ways with bourbon, there's something about the Southern way of strategic deep-frying that really hits home. These okra tacos are fried food as it was meant to be.…
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Ice cream sandwich season! That was us screaming for ice cream. Tessa Arias' handy new guide to every kind of ice cream sandwiched between every kind of pastry imaginable will fuel us well into the fall. First up, make Boston cream pie into...you guessed it. An ice cream sandwich. Growing up in the Southwest, I spent…
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You may have other culinary goals if you're in Manchester, England, but put Sweet Mandarin on your "to-visit" list in case you feel like deviating from regional fare. Twin sisters and Sweet Mandarin owners Helen and Lisa Tse put modern Chinese food on the map with their popular restaurant, and recently released their first cookbook. Mango pudding…
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The most popular new book about salad and only salad comes from British restaurateur John Vincent and food writer Jane Vincent. Leon Happy Salads brings the recipes from the beloved London produce palace straight to your kitchen. Remember: A boring salad is not a happy salad. This is the perfect blend of salty, peppery and…
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Da Hae and Gareth West, co-owners of London’s bustling “Ameri-Korean” street food restaurant Busan BBQ, just released a new collection of their favorite recipes. Peruse their cookbook, K-Food, and get to know their distinct style, from classics to inventive fusion and everything in between. Along with bibim guksu, this is one of my favorite things to…
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Nobody does noodles, chicharrón and shaved ice like East Village Filipino gastropub Jeepney. Head bartender and co-owner Tomas Delos Reyes shared his simple recipe for avocado shakes, a spring/summer treat that needs little more than a ripe avocado and a moment of your time."The avocado shake is a play on how I used to eat avocados as a child. It…
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Chef Cyrus Todiwala is a master of Indian fusion cuisine. Using only 10 choice spices from India's vast bounty of spices, he's created a vibrant new recipe collection for home cooks featuring classic and modern spins on favorite South Asian dishes. At one time belly of pork was considered “cheap and cheerful,” but of late it has become…
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Writer and cookbook author Megan Gordon's new release, Whole-Grain Mornings, is all about healthy breakfast! Count us in, particularly when it's a quiche full of smoked salmon and crème fraiche perfect for breakfast, brunch, second brunch, first dinner, you name it. This savory tart is my number one excuse for picking up a little smoked salmon…
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Today is officially Sean Brock Day at Food Republic. Brock is no stranger to us, and we like it that way. He’s one of the most-passionate culinary ambassadors for the American South, particularly his beloved Lowcountry (the coastal region of South Carolina). He’s also one of the nicest guys you could share a bottle of Pappy with (and…
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Happy National Bratwurst Day! We'll never pass up the opportunity to celebrate sausage, so join us in picking from nine of our favorite preparations. Some of these beautiful recipes may call for non-bratwurst sausages; however, feel free to celebrate this hallowed occasion with the tubesteak of your liking. For example: Seattle-style with a smoked chicken and…
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Molly Quirk is chef/owner of Sips & Bites in Williamsburg, Brooklyn. If you haven't had a thoughtfully handcrafted sandwich in a while, there's no better place to get your fix. She's generously donating a few of her tailgate food recipes to our cause: feeding you during football season.The ingredient list for these sloppy joe sliders may look…
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Cookbook author Leticia Schwartz updates the classic French crème brûlée recipe with something a little greener: Ever had avocado in your dessert? Can you think of a better way to get started? By the way, you’ll need a torch. In restaurant supply stores, ask for a brulée torch; in a hardware store, a mini-torch.Most Americans think…
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We've been waiting a long time to tackle the recipes from Scott Conant's Scarpetta Cookbook. But before we dive head-first into the pasta, let's start with a classic Italian-inspired salad of bitter radicchio in a creamy-savory pine nut dressing. We're not barbarians, after all. "As much as I love spaghetti, I do more than just…
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I often expect seasonal drinks in summer to offer little in the way of palate stimulation, but at David Chang's Momofuku Ssäm Bar in NYC, that’s out of the question. Contrasting the rich, spicy dishes coming from the kitchen, bartender Zach Alcerro created a summer drink that’s far from the sweet and over-diluted coolers that…
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Walking into Russ & Daughters, the world-famous appetizing shop operating since 1923 in Manhattan's Lower East Side, is an experience unlike any other. The glass cases are filled with everything from caviar to smoked fish to bagels and sweets. Their new café, located a few blocks from the shop, seamlessly bridges the old-world, neighborhood feel and delicious…
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Leave it to the grillmasters at Williams-Sonoma to compile a book of summer recipes that are smoky, packed with flavor and charred in all the right places. Brush up on your grilling skills or simply take some inspiration from Grill School’s wide array of ideas from all over the world. There are many tricks for making…
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James Beard Award–winning chef and all-around food hero Hugh Acheson’s new cookbook, The Broad Fork, was inspired by the questions asked at farmers’ markets. Acheson demystifies varietals and underused veggies with in-depth analyses, seasonal recipes and other forms of fruit- and vegetable-forward culinary encouragement. So why avocado soup? Well, can you think of a better vehicle for…
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Avocado is in season! Go ahead, have at a half with a squeeze of lemon, sprinkle of salt and maybe a little chili powder, then let's get down to business: deep-frying. Most vegetables fry up beautifully, but the unlikely avocado has an advantage. Like the potato, it gets hot, smooth and creamy on the inside…
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Jarden Home Brands, makers of Ball canning products, recently released a collection of recipes that every home canner needs to know. Whether you’re pickling your garden bounty for the winter or canning sauces, jams and other goodies for gifts, pick up a copy of your own and prepare to be inspired. This end-of-summer chutney combines late-season…
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Claus Meyer is the cofounder of world-renowned Copenhagen restaurant Noma, as well as a storied cookbook author, television show host, university professor and global culinary ambassador. When he releases a collection of recipes, it's a must-own. Nordic cooking is famously season-specific, owing to its bounty of forage-friendly produce, tried-and-true preservation methods and hunting and fishing…
Read More
Say what you will about New Jersey, but head over the bridge and you’ll eat very, very well. With an enormous amount of farmland as well as a diverse immigrant (and native) population, you’ll be ready to move on from red-sauce Italian quicker than you may think. Take a peek into the Garden State’s culinary…
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Leave it to the grillmasters at Williams-Sonoma to compile a book of summer recipes that are smoky, packed with flavor and charred in all the right places. Brush up on your grilling skills or simply take some inspiration from Grill School’s wide array of ideas from all over the world. Freshly made doughnuts are one of…
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The Bloody Mary seems to be the one cocktail that welcomes a wide range of improvisation with strong flavors, providing they are balanced. A few dashes of hot sauce? Yes please. Bacon? Absolutely. A lobster claw? Now we’re talking. This peculiar drink of unknown origin has somehow prospered throughout the 20th century and up to…
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If there's one magazine that publishes great cookbooks, it's California-based Sunset. Their simple, fresh and flavorful recipes come from all over the western United States, but will find their way into your repertoire no matter where you are. Need a go-to hot dog recipe? This one balances lean bison franks with bacon, caramelized onions and barbecue sauce.…
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Leave it to the grillmasters at Williams-Sonoma to compile a book of summer recipes that are smoky, packed with flavor and charred in all the right places. Brush up on your grilling skills or simply take some inspiration from Grill School's wide array of ideas from all over the world. If you like Middle Eastern food,…
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Say what you will about New Jersey, but head over the bridge and you'll eat very, very well. With an enormous amount of farmland as well as a diverse immigrant (and native) population, you'll be ready to move on from red sauce Italian quicker than you may think. Take a peek into the Garden State's…
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Picture the biggest raviolo (that would be the singular of ravioli) you've ever seen. This one is a lot bigger. The raviolo gigante, a special on the menu at Chelsea Market's Giovanni Rana Pastificio & Cucina, is one huge fresh pasta pouch filled with sharp, cheesy polenta and served in a savory butter sauce —…
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When it comes to hard hitters in the charcuterie game, Charles Wekselbaum, chef-owner of New York–based 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…
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Bloggers and vegetarian recipe developers David Frenkiel and Luise Vindahl of the highly acclaimed Green Kitchen Stories have a new cookbook out. Get inspired to eat (and drink) your fruits and veggies with renewed enthusiasm!Avocados feature in several of the smoothies in our book as they create a silky smooth and creamy texture without the need for bananas or…
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Are you mad for muffins? Don't be, muffins are a happy thing, which is why we're baking our way through cookbook maven Jean Anderson's latest work: Mad For Muffins. This collection of classic, updated and downright creative sweet and savory muffins is a must-have for the avid cold weather baker. You've had butternut squash in…
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One of the great things about drinking at a real pub — gastro or otherwise — is that the food will be perfect for whatever's in your pint glass. That's why we're loving cookbook author Rachael Lane's Great Pub Food, a tome packed with all things beefy, cheesy, fried, salty and otherwise perfect for the…
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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 from his travels to Italy, Provence, North Africa, Asia, California and Israel. This is definitely the book in which you'll find your new favorite…
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We're celebrating the World Cup with classic recipes from Brazilian Barbecue & Beyond, by the restaurateurs behind London's Cabana restaurants. While you've got the cachaça out for cocktails, make this delicious Brazilian grilled chicken. Once you master the technique, you'll bust this dish out every grilling season. On a trip to Rio, David’s old friend Miguel took us…
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You don't have to commit to the paleo diet full time to reap its nutritional and weight-loss benefits. Pick up a copy of healthy-eating expert Daniel Green's new cookbook, Paleo Monday to Friday, and get your feet wet with this "you'd never know it's paleo" seafood stack. It's a crowd-pleaser! This is a great dinner…
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We're always looking for simple recipes for big, flavorful bites. Party food, bar food, random snacks — it's all good. We stumbled upon what appears to be the perfect Italian stuffed cherry pepper recipe from Chef Doug Psaltis at Chicago's RPM Italian restaurant. Pour yourself a glass of something nice, and dig into these peppery,…
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Dina Cheney's Meatless All Day is an undisputable reminder that Meatless Mondays can, and shall, be awesome. Utilizing protein-rich ingredients in innovative ways — and learning to master umami — all contribute to a supremely satisfying meal. Smoked mozzarella (which has a savory, meaty quality), salty Parmigiano-Reggiano, sweet roasted red peppers, and broccoli (with its vegetal and slightly bitter flavor)…
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Award-winning 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!Zucchini mysteriously transforms into something smoky and seductive as…
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If the only thing keeping you from eating more vegetables in interesting ways is not owning chef and former Eataly vegetable butcher Cara Mangini’s new cookbook, you’re in luck — it’s out, and it’s awesome. Fresh produce is front and center in this inventive collection of recipes, so pick up a chef’s knife and get chopping.This is…
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Adding a scoop of ice cream is one of the kindest things you can do to a dessert. Frozen-treat gurus Bruce Weinstein and Mark Scarborough have a new book out dedicated to the art of topping with all manner of sweet, icy goodies — sorbets, custards, gelatos and more. With masterful pairings for your favorite…
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Cook and blogger Philia "Phi" Kelnhofer keeps it simple with five-ingredient meals, desserts and snacks in her new collection of recipes. Shorten your shopping list and get food on the table faster — ready, set, go!Bananas Foster is an old-timey dessert, typically made of bananas on top of vanilla ice cream with a caramel sauce,…
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Whether you harbor a passion for eggs that fuels your mornings or are simply an admirer from afar, you’ll want a copy of The Perfect Egg. It’s got recipes for any time of day and many kinds of egg lover. Whether you prefer sweet and custardy, buttery and fried, or boiled and stuffed, there’s a treat…
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Finnish authors and bloggers Virpii Mikkonen and Tuulia Talvo teamed up to bring you a nice big book of their tried-and-true frozen dessert recipes. Using only natural ingredients like fruit, nuts and nondairy milk, these confection queens will equip you to leave the supermarket pints behind and create impressive desserts in your kitchen at home.Avocado…
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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. Carrots get a tropical makeover in these luscious smoothies with coconut milk, ginger and pineapple. Tip: If you can’t find fresh carrot juice at the supermarket, substitute with unsweetened…
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Adding a scoop of ice cream is one of the kindest things you can do to a dessert. Frozen-treat gurus Bruce Weinstein and Mark Scarborough have a new book out dedicated to the art of topping with all manner of sweet, icy goodies — sorbets, custards, gelatos and more. With masterful pairings for your favorite…
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One Pan, Two Plates is our favorite new book for easy weeknight dinners. Carla Snyder's recipes are fast, flavorful and minimal on the clean-up (which is always okay by us). First up, use those first tomatoes of the summer right! Most everyone gets excited about ripe summer tomatoes. But I’m addicted to the unripened green…
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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…
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Da Hae and Gareth West, co-owners of London’s bustling “Ameri-Korean” street food restaurant Busan BBQ, just released a new collection of their favorite recipes. Peruse their cookbook, K-Food, and get to know their distinct style, from classics to inventive fusion and everything in between.My family have been going to Jin Go Gae, a Korean restaurant in…
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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! He’s…
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We love a big book of desserts and pastries, so you can imagine our delight when this one rolled in. Swedish pastry chef Claes Karlsson compiled his favorites into one tome, and we picked out the best frozen ones to beat the heat. Whip up a batch of simple vanilla ice cream and transform it…
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Ice cream sandwich season! That was us screaming for ice cream. Tessa Arias' handy new guide to every kind of ice cream sandwich, made with every kind of cookie, brownie and bar imaginable, will fuel us well into the fall. Next up, the classic stout beer and chocolate pairing make a great frozen dessert. Perfect for…
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Biscuit Love was founded in Nashville in 2012 as a food truck by husband-and-wife team Sarah and Karl Worley, who quickly traded up for an Airstream (named Lilly) and then a brick-and-mortar restaurant in the Gulch neighborhood. It has since become a Nashville staple due in no small part to the couple’s playful take on the classic…
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Back in the 1970s, Alice Waters redefined the Bay Area dining scene with the seasonal, French-inspired nouvelle cuisine offered at Chez Panisse in Berkeley. By emphasizing fresh, local ingredients, great wine and casual elegance, Waters helped to set a new standard for Northern California dining. Today, classics like Chez Panisse remain essential, but buoyed by the tech…
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Here’s to American ingenuity. Despite antiquated import laws that impose strict regulations on cheeses made with raw and unpasteurized milk, cities across the United States have managed to open some pretty superlative centers of curds and whey. The nation’s best cheese shops combine top-tier imports and local specialties to create gourmet havens – and they…
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I like to eat. I like to drink. And guess what? I like boats, too. But it wasn’t until I received a formal invitation to attend one of three cruises dubbed the “James Beard Foundation Collection” — a partnership between Windstar Cruises and the James Beard Foundation, the first of its kind — that I…
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In Belgium, half the population is French-speaking (called Walloons), while the other half speaks, and is ethnically, Dutch (called Flemish). This unique cultural mash makes for a rich culinary landscape that borrows ingredients and techniques from both northern Europe and France. With that, Brussels (the country's largest urban center) may be one of the most underrated (and…
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For many travelers to Louisiana, summer can mean a weary drive through oppressive heat and humidity. Most are on their way to New Orleans or just passing through on the way to the Gulf Coast. Adventurous eaters are always looking for new, up-and-coming restaurants, but what about the longtime standby spots that are still doing…
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“There's Australia, and then there’s Darwin,” says one onlooker as two grown men tackle a woman in three feet of seawater. If you thought such brutish body contact in the Land Down Under was limited to Aussie rules football, then you've obviously never been to the annual Darwin Lions’ Beer Can Regatta. Darwin, a remote city on the…
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[embedImage=https://www.foodrepublic.com/wp-content/uploads/2013/12/ThaiChi-1.jpg] Nairobi is vibrant, bustling and like many places of cultural interest, a spirited mix of stark contrasts. It’s a metropolis where cultures and classes co-exist, and more importantly, co-mingle, so it should come as no surprise that the local dining scene is equally exciting and diverse. Whether you’re visiting for work – Nairobi is…
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[embedImage=https://www.foodrepublic.com/wp-content/uploads/2014/08/TheMansionInn-tuna.jpg] While there’s no shortage of ways to pass time here in my home base of New York City, there’s something about summer — especially as it draws to a close — that strikes us with an especially acute case of wanderlust. But since you’ve already hit up the Hamptons, the Rockaways and Hudson Valley,…
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There’s a low-key, hard-working ethos to the current culinary renaissance in San Antonio. The chefs at many of the city’s leading restaurants are only too happy to recommend other restaurants of note and to share their favorite orders (especially with regards to tacos). The genuine sense of community has helped San Antonio build an unpretentious yet…
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In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.It's a strange thing…
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Food-loving globetrotters, here’s a bit of sound advice: If you’re headed to Vietnam’s northern city of Hanoi, we’d recommend you pack a pair of elastic-banded pants. The city is a wonderland of cheap eats and drinks, offering an endless variety of soups, noodles, buns, rolls and sandwiches paired with plenty of fresh herbs — and…
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It sounds like the set-up to a salsa commercial. Two guys from Texas walk into a New York restaurant. They've come to taste-test the best big-city approximation of their home state’s most cherished culinary specialty. No, not salsa. Something much more sacred: barbecue. And, the punchline isn’t as predictable as a couple of cowboys guffawing…
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