Like many of Japan’s great bars, Bar Ikkei is located inside an anonymous office building; it's two floors up from the main thoroughfare in Sapporo, on the northern island of Hokkaido. The bar is so dark that as I push through an unassuming door, I almost grope a poor lady, unknowingly of course, as I try to…
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Two great families have reigned o’er beer for centuries: lager and ale. Lager is traditionally lighter-tasting and thinner in body; ale is usually heavier and thicker. Lagers are generally what you drink on a hot, sticky day. Ales are warming on cooler, cloudier evenings.Then there’s Baltic porter, modern beer’s most prominent disruptor. It is a…
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Classy cocktails appear in unusual places these days. Heck, even Denny’s features several legit classics at (its New York City location). So, it makes sense that touristy Times Square, now has an excellent drinking destination: Urbo. The multi-faceted restaurant, coffee shop and bar offers a no-nonsense list of drinks forged by Jan Warren, head bartender of…
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There’s nothing wrong with ordering a vodka and soda, but there are countless bartenders just waiting to make you something different, if you dare to venture into a wild frontier of flavor. Often bartenders have the perfect drink in their back pocket just for those guests who rarely deviate from their vodka safety zone but…
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You may recall that just last week we dispelled some common myths about espresso. Among them, unfortunately, was the idea that the “perfect” espresso shot exists. And that’s still true (sorry). There is, however, a difference between pulling an okay shot and an amazing shot.Follow this recipe — courtesy of our friends at ChefSteps — with…
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These delicious fall cocktail recipes feature a little pine needle, a drop of maple syrup, a dash of cinnamon, garnish with a fallen leaf, etc. Don't garnish with a fallen leaf, you don't know where it's been. But definitely enjoy these fall cockails as reasonably as possible. Agave Old-FashionedConcord Gin FizzForest For The TreesMaple Leaf SazeracThe MartinezMore…
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Jeffrey Morgenthaler is Food Republic’s contributing cocktail editor and the author of the column Easy Drinking. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon, and is the author of The Bar Book: Elements of Cocktail Technique. Back in 1993, Joe Langhan and an intrepid band of network executives had an idea for…
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“It’s something that people don’t know about, so it’s like a secret weapon,” says executive chef Charles Welch.Welch is referring to tepache, a peculiar ingredient amidst his cocktails at the new Honey’s in Chicago. A slightly boozy Mexican pineapple drink — a juicy soda with a kick — tepache might sound strange to you, but…
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As early autumn chills the air, our palate for sweet flavors that cut through the summer's heat and humidity diminishes, leaving room for explorations into bitter. Though not relegated to any particular season, the herbs and roots of the darker amari are perfect for creating more complex, sturdier cocktails that tend to warm as well as…
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Many people believe that espresso coffee must always be dark, highly caffeinated or labeled “espresso” on the bag. But these things are myths. In fact, espresso can be made from any kind of coffee bean at all (remember: Espresso is a brewing method, not a type of bean), though there are some that are better…
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If nothing else, Cerasuolo is gorgeous. The cherry-colored rosé is a version of the Italian red wine Montepulciano d'Abruzzo. But Cerasuolo is more than just a pretty face: lighter, softer, and more refreshing than its fuller-bodied counterpart, it has long been treasured by the Abruzzese. And yet, Cerasuolo is only now being taken seriously — thanks,…
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Two film greats are coming together to bring the world a wine in beautiful Technicolor. Acclaimed director Francis Ford Coppola has released another wine in collaboration with entertainment tech giant Technicolor. The appropriately named Director's Cut Technicolor 2014 is a blend of Malbec, Syrah, Petite Sirah, Merlot, Cabernet and Zinfandel. The wine is made with grapes…
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The modern revival of classic cocktail culture has inspired countless throwbacks to the illegal drinking dens of the Prohibition era, commonly known as speakeasies. You know the type: low lighting, ramshackle furniture, bartenders in suspenders and perhaps some taxidermy. Oftentimes, you find these popular hangouts in tiny subterranean spaces, or located behind a hidden door or…
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Four men singing in perfect harmony — ah, the dulcet tones of a barbershop quartet. Think about it: When was the last time you lost yourself in a good old-fashioned rendition of "Good-bye, My Coney Island Baby?" And come to think of it, wouldn't that be even better with a great beer? According to one of our…
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Here's how attractive tacos are: when I need to boost my Instagram self-esteem, that's what I post. Our awesome followers will "like" me right back on track to being the amateur food photographer I always fancied myself to be.One simple trick will keep soft tacos from lying flat on their backs, exposing their filling for…
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Who doesn't love the delightful and sweet fluffiness that is the soufflé? They're fun to watch in the oven and even more fun to eat. Our friends at ChefSteps wrote in with an amazing recipe that's sure to impress. The classic soufflé is all good and dandy, but the heat from a bit of black…
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Welcome to the FResh List! Every Friday morning (OK, except the past two weeks, but we were soooooo busy!), 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…
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The crazy whirlwind of name-calling and perpetual scandal that is the 2016 presidential election is in need of a sweet pick-me-up. Cue Brooklyn's Ample Hills Creamery.The award-winning ice cream shop debuted two new flavors inspired by the Democratic and Republican candidates, just in time for tonight's first presidential debate.Ample Hills owners Jackie Cuscuna and Brian Smith…
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You went apple picking with the people you love — good for you! You win at fall. But you didn't just pick any kind of apples. You picked some Fuji, some Rome, some Pink Ladies and so many more. Consider what each variety is best suited for. Some apples are delicious in salads, and some are better…
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POP ETC frontman Chris Chu is no stranger to the wild and wonderful world of food obsession. He's penned culinary travel diaries for Food Republic and schooled us on how diligent a traveling band can be when it comes to Instagramming at mealtimes. No gas station junk food stock-ups for these hungry rockers.For their song…
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Like much of Central America, Nicaragua isn't really known for its food. Bordered by Costa Rica and Honduras and set between the Pacific and Caribbean coasts, this country is celebrated more for its dramatic volcanic landscape than its culinary prowess. There’s a reason for this. Nicaragua is the second poorest country in the Western Hemisphere. Historically, recipes…
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A petition on Change.org has thousands calling for famed California burger chain In-N-Out to add vegetarian options to its menu. Started by the Good Food Institute, which focuses on improving the country's food systems and accessibility, the petition asks In-N-Out to compare the vegetarian fare of its competitors to its sole option of "a cheese-slathered bun" and consider…
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You've heard it a million times in real life as well as the long-perpetuated cliché: Eat your peas. You'd think the Holy Grail were filled with peas. And now that you're all grown up and can make your own vegetable decisions (ALL RIGHT?), you may be told to steer clear. Why? For those who adhere to low-carb…
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We’ve severely depleted the bluefin tuna population, and other species like red snapper are not far behind. But not all seafood appears doomed. The lobster population in Maine is alive and well, enjoying a succession of bountiful seasons for the past several years. Presumably lobster — an expensive luxury ingredient in constant global demand — would go the…
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Sometimes a photo speaks a thousand words. Long story short: There was a dude from Australia visiting America. He was hungry, and he wanted both a hot dog and a cheeseburger. His wife apparently felt that eating two separate things separately was something only idiots do, and so we now have the genius creation you see…
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Weather this year has thrown crops and farmers for a loop. In some parts of the country there has been an unusual abundance of rain (Colorado, the Carolinas and New Mexico), and other areas have maintained a severe drought status (California, Oregon and Oklahoma). This means what normally might be popping up is late, or…
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Need some ideas for eating at home? We've got you covered this week at Food Republic. Whether it's which takeout foods hold best overnight or how to make deep-fried burrata, there's a little something for all you homebodies. Brush up on our favorite cast-iron skillet recipes and learn how to assemble chef Dan Kluger's chicken-salad sandwich in…
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College football season is in full swing, and the only thing better than Saturday’s games just might be the tailgates that precede them. Sure, there are some pretty awesome rituals that also happen to border the insane — burning couches at West Virginia comes to mind — but we’re more interested in what kind of…
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Both the NFL and college football seasons are in full gear, and while we're curious to find out if the Seahawks and Seminoles can pull off repeats, we're even more excited about the start of another season: tailgating season. There's no better time to fire up the grill for burgers and brats and washing 'em…
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You've probably seen the word "fancy" on a bottle or packet of ketchup and had one of two reactions: nothing, or "Ooh, fancy ketchup — I hope it's just the regular stuff." What exactly is fancy ketchup? Is it Heinz's caramelized onion– and bacon-flavored ketchup, whose reviews describe its flavor as "chemical and burned" and "not…
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Want to get the 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 succulent butter-poached ribcap steak to the deep-fried burrata you never knew you needed in your life. Peruse the best of this week's stories on world…
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Boston-based burger blogger, chef, recipe developer and cookbook author Richard Chudy is one of our culinary heroes. His impressive mastery of all things fried, cheesy and dippable has expanded to his brand-new book, American Burger Revival: Brazen Recipes to Electrify a Timeless Classic. Cowritten with chef-author Samuel Monsour, winner of Boston Magazine’s “Best Burger” award, American Burger Revival…
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When Portland, Maine, chef Andrew Taylor and his partners opened Eventide Oyster Co., they were already raising some eyebrows. Oysters in a lobster town? The concept was risky, but Taylor and his team expertly utilized Portland’s bountiful harbor to create a menu that highlights the best of Maine’s waters…with a twist. Their lobster roll eschews the traditional…
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A surprising number of food cultures feature a dish of seasoned raw beef that's beautifully plated and served with the barest of accompaniments. Which got us thinking: Time for another global food chart! From the familiar hand-chopped tartare and razor-thin carpaccio to the fiery hot, barely seared, cheddar-studded and scallion-bedazzled, there's a preparation to strike every carnivore's fancy. Feed your…
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The blue plate special is old diner slang for "whatever's cheap and good." Fried chicken, chicken-fried steak and meatloaf all fall under the category of cheap and good, and frankly, we haven't had meatloaf in forever. Check out tonight's meal plan to throw it all together, refer to your diners as "hun," and don't forget…
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It's a beloved dish around the world, prepared in endless ways. It dresses up as easily as it dresses down. It's spaghetti, and it feeds everyone from the broke college student to the Italian culinary purist. For such a simple kitchen staple, spaghetti still has a few tricks up its sleeve. Here are three fun…
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The biggest problem with doggy-bagging food is the series of undesirable changes that a meal will almost always undergo in the 12 to 24 hours that it’s stored. A night in the fridge is the shortest distance between your favorite dish and an unpleasant leftover situation. In that time, a succulent brisket-short rib burger can turn…
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We went big this week. Think the size of the Earth big. That's right, we had all things global on our minds. We found incredible vegetarian-friendly meals in Guatemala, discovered a briny little secret in New Zealand, got to know some sweet treats from China and Portugal and got very familiar with the anatomy of Thai…
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While the plastic jar of Peter Pan is hardly going out of style, some consumers have left the ubiquitous jars of industrial peanut butter sitting on the shelf in favor of a new regimen of gourmet brands and exotic-sounding nut butters like hazelnut, almond and cashew. And as more purveyors come on the market, the…
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Food Republic has partnered with premier hospitality technology platform Reserve to bring its readers new content from the restaurant world. Love to eat? Check out Reserve's blog, where this post first appeared, for the latest food trends and U.S. restaurant tips. Dining out isn’t what it used to be — you know, before parenthood, especially when your kids…
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Stash your weed-infused gummies for later, because today's makers of potent edibles are trying their hand at all sorts of unique and fun products. Imagine soda spiked with cannabis, protein powder powered with THC, and gourmet chocolates you would eat even if they didn't have an extra-satisfying kick. How does the whole thing work? Unlike smoking, when you ingest…
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Want to get the 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 Washington, D.C.-style half smokes to the sweet and smoky bacon jam you never knew you needed in your life. Peruse the best of…
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Want to eat at some of New York City’s best seafood restaurants and help the ecosystem in the process? Beginning tomorrow — and continuing through October 22 — that scenario can be a reality, thanks to the Billion Oyster Project. The education project’s mission is to restore 1 billion live oysters to the New York Harbor, on the…
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Selene Nelson is a U.K.-based journalist who is traveling the world for a year, reporting on her search for vegetarian food in each of the locales she visits.Guatemala: home of towering volcanoes, spectacular Mayan ruins — and the best vegetarian food in Central America? It’s true. Guatemala has been such a delight to explore and such…
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Oktoberfest is the world's largest fair, with more than 6 million people around the world attending annually in Munich. About 7 million liters of beer at last estimate are served during the 16-day celebration, while visitors enjoy a wide variety of traditional German delicacies. With the festivities set to end this coming weekend, we present…
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I learned a lot about sausage while reporting on Germany's Christkindlmarkts for Lufthansa USA. I thought it was just a generalization that Germans live off them, and that they had as many kinds of sausage as Eskimos have words for snow (also a generalization, as I learned while researching better ways to express Germany's love…
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You might be familiar with a few Ethiopian dishes and may have previously dined at a Filipino restaurant with friends, but how well acquainted are you with these cuisines? Can you even name a national food of Kenya, Bolivia or Indonesia? Most of these countries' culinary offerings are readily available in major U.S. cities, even though the large…
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Nothing beats a warm, flaky, buttery biscuit. Strike that. Nothing beats a freshly fried, perfectly glazed doughnut. But why can't we have both? New York City's Root & Bone, known for their superb chicken and waffles, recently posted on Instagram that they've punched holes in their biscuits, fried them, coated them in sugar and have deemed…
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You're probably familiar with a good-sized handful of French, Italian and even Spanish pastries. (Churros, anyone?) But what about Portuguese? This superb cuisine features some killer desserts, and pastéis de nata should be squarely on your radar. We asked New York City's renowned Portuguese chef George Mendes, who sells these bite-sized gems at, Bica, the coffee…
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Fresh off another Emmy win on Sunday evening, Anthony Bourdain: Parts Unknown is back for an eighth season on CNN, set to begin airing on Sunday, September 25. Talk about starting out a new season of travels with Tony with a bang: The season's first episode will feature none other than U.S. president Barack Obama sharing a…
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Every September, Elmo Han spends untold hours toiling with an ancient art form — hand-making mooncakes for the annual Mid-Autumn Festival. These round-shaped pastries, stuffed with a variety of fillings, are the official go-to snack of the traditional Chinese holiday. Taking place on September 15, the festival marks the time of year when the moon is at its roundest and brightest (also…
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You know sexy when you see it, and so do we. Behold: a dozen of our most beautiful pasta recipes, specially curated for your culinary pleasure. Whether you’re going for shellfish or melted cheese, spicy, covered in sea urchin or otherwise 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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With a name like Beauty Heart, one would expect these radishes to have some sort of superpower to make you lovelier, kinder and all-around better. Of course, there's no proof that eating these lovely vegetables doesn't make you extra awesome. Go ahead and give it a try. After all, chef Ben Lustbader of Giant in…
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Fall is nearly upon us, which means class is back in session! We're studying up on a dozen oysters, building brick ovens and discovering new flavors. We dug deep into why so many great restaurants are closing in New York City, found out where our sushi tuna is coming from and put together a list…
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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.While wandering the low-ceilinged,…
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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 in the world of food and drink and beyond. These are their latest obsessions, rounded up in a somewhat organized fashion: ♦♦♦ 1. Pumpkin, hold the spice: It's the next big thing.…
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We know, we know. Labor Day weekend has come and gone, and with it — just maybe — so has your insatiable appetite for backyard grilling. But as long as the weather keeps cooperating, you’ll continue to find us hard at work hosting burger bashes for guests.That said, grilling does have its drawbacks. An hour into…
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It’s happening all over New York City, to restaurants big and small, from acclaimed pioneers, like WD-50, Union Square Café, Telepan, the Campbell Apartment and the Four Seasons, to more humble and beloved spots, like Bianca, Hamilton’s and Brooklyn Fish Camp. All shuttered or packing up because the rent is due and it’s too damn high.…
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Rome may not have been built in a day, but this brick pizza oven can be. Mike Senese, the executive editor of Make Magazine, built his very own brick oven with a little help from his friends. Senese writes that a brick oven offers the high temperature (800 to 1,000 degrees Fahrenheit) that helps pizzamakers achieve that…
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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. Boozy root beer floats (no explanation necessary)2. The…
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More than any other type of cuisine, sushi can be an especially subjective meal. A wide range of fish — much of which is prepared raw and some of which is largely foreign to the American palate — ensures that dinner at a sushi restaurant is often a novel experience no matter how adventurous the diner.…
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Want to get the 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 seared sesame tuna steak to the grill-’em-at-home al pastor tacos you never knew you needed in your life. Peruse the best of this…
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Call it the Domino's of the future. Zume Pizza in Mountain View, California, employs robots in addition to human pizzaiolos to create a more efficient pie-delivery system. In this Tech Crunch video, company founder Julia Collins shows off her high-tech assembly line–style kitchen: There's a robot designed to dispense the perfect amount of sauce, another robot programmed to spread that sauce evenly, and…
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We pride ourselves on catering to a global audience here at Food Republic. And we work hard to make sure that our chef friends and contributors keep us in the loop when they travel the world, bringing us stunning images of scenic destinations and, of course, many tantalizing eats.There’s no better time than right now…
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New Scientist reports that there's a new flavor we're able to detect on its own, joining the ranks of sweet, salty, sour, bitter and umami (savory). Carbohydrate-dense foods like bread, pasta, potatoes and rice contribute their own unique flavor — recently dubbed "starchy." Sweet flavors were associated with shorter chains of sugar molecules before a team…
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The Seattle Times brings up a multifaceted Japanese dining discussion, thanks to this letter from a reader:During the 1990s, I made several trips to Japan and remember that an order of nigiri sushi consisted of two small bite-size pieces. An entire single small piece fit comfortably into the mouth.Now, nigiri sushi typically comes as a single large piece…
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In the popular three-dimensional video game Minecraft, pixelated players roam a vivid imaginary landscape, building things and hunting for food along the way. But what if you could just grab a quick burger or slice of pizza, like you do in real life? That's what the jokers behind the Minecraft-manipulating YouTube channel ExplodingTNT wondered. They've put together a hilarious five-minute video that imagines how…
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If you love eating oysters but know little about all the various East Coast, Gulf Coast and West Coast varieties, then we've got a handy reference for you. The forthcoming book Oysters: A Celebration in the Raw is a primer on everything you need to know about these ambrosial bivalves, from where they grow and how they taste to their greater purpose in…
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The food-tech space is brimming with meal-kit delivery start-ups: Blue Apron, HelloFresh, PeachDish, Marley Spoon, Green Blender, Green Chef — the list goes on, and the amount of venture capital funding is astounding. I've reviewed the majors on this site before but thought it was time to test out some of the newcomers, specifically the new New York…
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Secret gin flavor maps? Quality canned wine? What an unexpected (read: great) way to start the week here at Food Republic! When we weren't hearing about the latest in the weird, wide world of drinking, we took it upon ourselves to provide you with some culinary tips for Labor Day weekend. Want to know our picks…
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Chef Sean Brock's cookbook, Heritage, might not be a new release any longer, but we're still obsessed with it. Seriously, we devoted a whole day to celebrating Sean Brock’s kitchen magic and general awesomeness. But if, after you read about this recipe and probably thought about it for the rest of the afternoon, you’re still not done…
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Want to get the 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 fried halloumi salads to the garlicky rainbow tomato tartines you never knew you needed in your life. Peruse the best of this week's stories on world…
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The U.S. Open, which begins today and runs through Sunday, September 11, is the world’s most-attended sporting event, attracting a ridiculous 700,000 fans over the course of the two-week tennis tournament in New York City. In this food-obsessed era, when jeers about crappy stadium food can overshadow even poor play, it is essential for organizers of major sporting…
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Something to consider the next time you pick up a plastic spoon or fork on your way out of the deli: Depending on the conditions, plastic utensils can take anywhere from 20 to 1,000 years to decompose. While we’ve been seeing all kinds of compostable and biodegradable new products entering the market, nothing quite measures up…
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Food Republic has partnered with premier hospitality technology platform Reserve to bring its readers new content from the restaurant world. Love to eat? Check out Reserve’s blog, where this post first appeared, for the latest food trends and U.S. restaurant tips. From modern hand-blown bulbs to classic shimmering crystals, restaurants these days are lighting up their spaces with eye-catching…
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What do carrots and clarinets have in common? Other than sharing a first letter and a tubular shape, carrots and clarinets are both musical instruments. The former may need some drilling into, but they'll make beautiful music just the same. The Vegetable Orchestra in Vienna, Austria, has put on musical performances played on an assortment of vegetables for 18 years.…
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When it comes to handy and functional kitchen tools that are straight-up brilliant, here's proof that low-tech innovation can trump the bells and whistles of futuristic gadgetry any day. The Oil-On roll-on olive oil dispenser is one of those kitchen basics you never knew you needed — but once you have it, you probably couldn't…
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Did you know you can take old butter knives and turn them into sharp and sexy steak knives? It’s true! Imagine taking a quick trip to the local thrift store to pick up some cool-looking old knives, then transforming those dusty dullards into a beautiful set of blades that cut clean through all manner of…
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When I grow weary of my dreary office cubicle, I daydream of one place: Morocco. Yes, it’s balmy and crowded and expensive to reach by plane. But oh, the spicy, fragrant stews! The strong, fresh mint-infused teas! The cultural vibrancy not found in my quotidian existence! My Big Moroccan Adventure is still a year or…
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So you’ve been saving up and want to stock your kitchen with some state-of-the-art appliances. First, allow us to compliment you on having your priorities in order. But where to begin? Our Tested series is a pretty good place to start. Basically, we get the equipment and test it for quality and value so you don’t have to. Then…
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Sometimes we get a cookbook that changes the game. We like cooking our way through as many of the season's great books as we can, but now that the chefs at the Culinary Institute of America have provided us with the ultimate guide to simple yet innovative pasta recipes (plus everything you needed to know…
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With so many once unattainable European amaros, liqueurs and aperitifs now available stateside, bartenders and enthusiasts have the ability to stock their arsenals with an incredible array of once old, now new flavors. Made from red wine, herbs, spices and quinine, the fruity Byrrh Grand Quinquina has been circulating for over 125 years in Southern…
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Steer clear of Americanized, fat-laden carbohydrate bombs disguised as Italian food, and get back to basics. Food writer, blogger and registered dietician Alexandra Caspero has a new collection of recipes out that strips your pasta of all things excessive, while leaving the flavor, toothsome texture and healthy ingredients you love.Get ready for your kitchen to…
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British cuisine is having its heyday — no longer does toast, hash, roast or mash conjure up the bland pub-style food of yesteryear. Join Duck & Waffle executive chef Dan Doherty as he jazzes up classics, creates new favorites and puts inventive spins on some of our favorite ethnic cuisines. My favorite hybrid, combining the worlds of Scotch…
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The day before the last Food Republic Test Kitchen, I saw the triple-tiered bamboo steamer in use at our studio. The next day, as I prepared to make dumplings, it was nowhere to be found. Thankfully, I also don't have a steamer at home. Well, it's not thankful I don't have a steamer; I need to get one of…
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For masterful Spanish cooking you can replicate at home, look to chef Katie Button's new book, named for her Asheville restaurant. Cúrate is packed with 125 recipes from the classic to the modern, tapas and drinks to main courses and desserts, with plenty of surprises in between. These cheesy, crunchy pork chops are the most…
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A sturdy cast-iron skillet is the key to a world of delicious dishes. With the power to sear and crisp like no other tool in your kitchen, this pan is definitely worthy of a whole cookbook from the culinary pros at Better Homes and Gardens. Cauliflower makes a great stand-in for meat in this vegetarian…
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Ham and Sohla El Waylly are the 30-year-old chef-owners of Hail Mary, a New American–style diner in Greenpoint, Brooklyn. One look at their menu says it all (and yes, of course breakfast is served all day). The two chefs have a wealth of popular restaurants on their résumés and are putting their skills and creativity toward…
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Sandwiches: magnificent and humble all at once. Just because it's famous for its lunch act doesn't mean it won't translate seamlessly into an evening meal. With focus on fall ingredients and hearty fare, there's a sandwich in the mix here for everyone, whether you're an aficionado of meaty sliders, need to quell a fierce Italian…
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Leave it to a master of sustainability and style to author a vegetarian cookbook so chic we're hiding our bacon. Danny Seo's new recipe collection, Naturally Delicious, is an ode to all things from-scratch. They just happen to be really beautiful, too. Let me be blunt: Microwave popcorn is gross. Ever hear of microwave popcorn lung?…
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It’s common knowledge that brunch does not often feature the most inspired cuisine or cocktail options — but then again, most bleary-eyed patrons only require the bare essentials to make them content on a weekend morning. Still, it seems a few notable chefs are starting to finally give this quasi-breakfast-that-begins-with-a-drink more attention, and certainly a…
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When it comes to finger food, it's hard to beat the slider. A tiny, perfect version of the sandwich you'd eat as a full meal is just about the best culinary blank canvas we can imagine, so naturally, we're snacking our way through photographer and recipe developer Jonathan Melendez's new cookbook. Grab The Slider Effect and a…
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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 fully carnivorous, and they’re an attractive and crowd-pleasing way to get your lunch on. Join Japanese writer, author and TV host Sonoko Sakai…
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A sturdy cast-iron skillet is the key to a world of delicious dishes. With the power to sear and crisp like no other tool in your kitchen, this pan is definitely worthy of a whole cookbook from the culinary pros at Better Homes and Gardens. Top these rich brownies with sautéed bananas and your favorite…
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You haven't done dinner in Portland until you've done dinner at Le Pigeon, James Beard Rising Star Chef Gabriel Rucker's outrageously popular outpost. Combining the usual suspects with something totally unexpected is Rucker's game, so it's no surprise this spinach and foie gras dip appears in his new cookbook just in time for some seriously…
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Charleston chef Craig Deihl is one of our many charcuterie heroes. Since diners didn’t always order pork chops at his restaurant, Cypress, in the exact same ratio as they consumed the salumis and sausages that Deihl was creating with the rest of the pig, the chef came up with the brilliant idea to start up…
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British cuisine is having its heyday — no longer does toast, hash, roast or mash conjure up the bland pub-style food of yesteryear. Join Duck & Waffle executive chef Dan Doherty as he jazzes up classics, creates new favorites and puts inventive spins on some of our favorite ethnic cuisines. Cheese on toast needs no introduction, nor does…
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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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Gin is one of my favorite spirits. I remember having my first sip of Tanqueray 10 in college and though I was initially shocked by the burn of alcohol, I can still recall the intense botanical flavor that persisted afterwards. Though we often don't drink this spirit straight, many gin lovers really look to actually taste it…
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Linguiça sausage, a spicy Portuguese link of highly seasoned pig innards, is a staple of the menu at NYC chef George Mendes's popular restaurant, Lupulo. It's wood-grilled to a crisp and topped with cilantro, pickled carrot and onion, and chili-infused mayonnaise.Chef Mendes uses the sausage in many forms, including in a breakfast sandwich at Bica. Over Labor Day,…
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A sturdy cast-iron skillet is the key to a world of delicious dishes. With the power to sear and crisp like no other tool in your kitchen, this pan is definitely worthy of a whole cookbook from the culinary pros at Better Homes and Gardens. Choose a firm, tart apple, such as Granny Smith or…
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Food blogger Daina Falk (daughter of renowned sports agent David Falk) just published a cookbook of her favorite tailgating dishes. From rookie recipes to legendary snacks, entrees and desserts, The Hungry Fan’s Game Day Cookbook has a winner for every sports fan out there. These recipes come from celebrity chef Michael Mina, who has won several awards from…
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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. Lemon and basil make a great pair in savory dishes, so we figured they’d…
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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 dishes, like these…
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Ham and Sohla El Waylly are the 30-year-old chef-owners of Hail Mary, a New American–style diner in Greenpoint, Brooklyn. One look at their menu says it all (and yes, of course breakfast is served all day). The two chefs have a wealth of popular restaurants on their résumés and are putting their skills and creativity towardsreinterpreting…
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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.Reprinted with permission from Market Math
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Food blogger Daina Falk (daughter of renowned sports agent David Falk) just published a cookbook of her favorite tailgating dishes. From rookie recipes to legendary snacks, entrees and desserts, The Hungry Fan's Game Day Cookbook has a winner for every sports fan out there. Jeff Green is a fellow Marylander and such a great guy. He is one…
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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. You can’t beat a fabulous dip that bakes the dippers along with it…
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If you have one super-simple baking recipe in your arsenal, make it banana bread. If you have two, make sure the second one is zucchini bread. While grating zucchini takes slightly longer than peeling overripe bananas, the resulting treat is well worth the effort. That's right, zucchini dresses sweet or savory, and if you've never had…
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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. This is Roman street food par excellence, the sort…
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The best gluten-free cookbooks don’t mess around with xantham gum and tapioca starch, because the best gluten-free food comes from nature that way. Join author Samantha Seneviratne on a recipe journey through additive-free, wheatless meals — you won’t miss the gluten a bit. Tip: If you remember, rub the chops with the garlic mixture in…
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Food writer Kristin Donnelly’s new cookbook brings back the old-school potluck dinner with contemporary new recipes. Just because it has to be portable, universally pleasing and easy enough to make in large batches doesn’t mean you’re stuck with beige casseroles and boring side dishes. Pick up a copy of Modern Potluck and feed that crowd right!Reprinted with…
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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. Eggs are the bedrock of Parsee cuisine, and I believe that no other culture in the…
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Here's a“future classic" from Max and Eli Sussman'sthird cookbook, Classic Recipes for Modern People. The potential for cornbread and brisket sandwiches making their way to your dinner table tonight is very strong, they predict. Every once in a while we just have to pat ourselves on the back for doing something we haven’t seen in…
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Food writer Kristin Donnelly’s new cookbook brings back the old-school potluck dinner with contemporary new recipes. Just because it has to be portable, universally pleasing and easy enough to make in large batches doesn’t mean you’re stuck with beige casseroles and boring side dishes. Pick up a copy of Modern Potluck and feed that crowd right! Potluck…
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Spanish Flavours is on our list of must-own cookbooks for this spring. London-based chef José Pizarro's volume of regional Spanish dishes, from tapas and peasant dishes to restaurant-worthy composed plates, is our latest obsession.Pasta is popular in the east of Spain. You might wonder why a Spanish chef is cooking with pasta, but so many…
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Rather than order Thai basil chicken, one of the most popular dishes on the takeout menu, why not make it at home? It's as easy as adding ingredients to a pan in the right order. Lay out all your ingredients and get the rice cooking before you start, as this dish comes together very quickly. With a little order of operations (and some…
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In my entirely unscientific recent survey, approximately 63 percent of Chinese takeout/delivery white rice gets thrown out after a couple of days in the fridge. That’s why this recipe is doubly pleasing: You get to use up that rice, and the result is a beyond-crispy cake that adds texture to anything it’s served with. By…
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Two ingredients are all you’ll need to buy to cook your way though this new collection of pantry-heavy recipes from British writers and recipe developers Rosie Reynolds and Eve O’Sullivan. Keep your larder stocked, as any good home cook should, and get inspired to whip up a feast!Spicy and hearty meals like this are the most…
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Steer clear of Americanized, fat-laden carbohydrate bombs disguised as Italian food, and get back to basics. Food writer, blogger and registered dietician Alexandra Caspero has a new collection of recipes out that strips your pasta of all things excessive, while leaving the flavor, toothsome texture and healthy ingredients you love.This unique pasta dish is one…
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New York City's beloved Little Owl recently celebrated its 10th anniversary. Joey Campanaro shares the recipe for the restaurant's meatball sliders, one of NYC's most enduring dishes, in our most recent episode of Plate Deconstruction. Campanaro cooks up a Sunday gravy that dresses the sliders, saying it smells like Sunday morning at his house.Watch the…
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Food writer Kristin Donnelly's new cookbook brings back the old-school potluck dinner with contemporary new recipes. Just because it has to be portable, universally pleasing and easy enough to make in large batches doesn't mean you're stuck with beige casseroles and boring side dishes. Pick up a copy of Modern Potluck and feed that crowd right! I…
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Tacos al pastor translates to "tacos in the style of the shepherd." The spit-roasted pork found its way to Mexico via Lebanese immigrants and their shawarma. To that end, real al pastor is made on a giant vertical spit the same way that lamb on your doner kebab or gyro is cooked. Oh, you don't have…
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The best gluten-free cookbooks don't mess around with xantham gum and tapioca starch, because the best gluten-free food comes from nature that way. Join author Samantha Seneviratne on a recipe journey through additive-free, wheatless meals — you won't miss the gluten a bit. Tip: Convection baking is really the best way to make fruit leather, but…
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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. Serve With: Toasted baguette slices. Pairing Wine: Citrusy, medium-bodied Spanish white, such…
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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. In India the word “kavaab” is used not just for skewered meat but also for meatballs,…
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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.“People don’t take trips…
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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.The artisans that flourish…
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Do Oktoberfest like a pro - whether in Deutschland itself or from afar in the U.S. - with this guide to the many varieties of classic, German sausages.
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