Hard cider is one of the last things I’ll reach for when I’m in the adult beverage section of the grocery store. In my head, it tastes like alcoholic Martinelli’s apple juice. Not that there’s anything wrong with Martinelli’s. It’s just that I'm a beer guy, and most days aren’t Thanksgiving when I’ve already had…
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Boston-based Harpoon Brewery and JetBlue Airlines are working to create a beer together that will be available on all JetBlue flights, according to Boston Business Journal. The employee-owned beer company is testing recipes for a piña colada Hefeweizen, a huckleberry beer, a session IPA, a golden ale and other low-ABV styles in its search for a specialty brew, Boston Business…
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Heavy April showers and summer hail have devastated worldwide wine production this year. Forbes reports that extreme weather has caused disruptions throughout the wine world. In Brazil, a nation whose wine has gathered some global traction recently, the yield dropped 50 percent compared to 2015. Other major players in the wine industry also suffered significant declines, including Italy (down…
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“Golden Russet has such phenomenal aromatics," muses Autumn Stoscheck, owner of Eve’s Cidery in Van Etten, New York, as we walk past rows she cultivates on a steep hillside overlooking her house in the valley below. "It’s what I want to smell in a cider: melons, petrol and ripe fruit.”While the Finger Lakes region in…
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Once in a while, a party trick comes along that grabs our attention. Food blogger Michelle Oddis of That's So Michelle loves making caramel apple shots we can't imagine anyone would turn down. Using, wait for it, real fruit and time-tested formulas for tasty, jiggly shots that stay put in their edible "shotglasses," Michelle's gotten…
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Chances are that you know someone who drinks wine that was left open overnight. This person may not own a vacuum stopper, be a cork saver, or even have the wherewithal at the end of the night to wrap a little aluminum foil over the top of the bottle (and doesn't care what the result tastes like,…
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If anyone knows there is more than one way to make a drink, it’s Dave Arnold. Through his blog, Cooking Issues, and his NYC bar, Booker and Dax (which ends service at its current location this Sunday but should come back soon elsewhere), Dave Arnold and his team have led innumerable scientific experimentations that reinvent how a cocktail can…
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As the holidays near and party planning begins, now is the perfect time to start considering how to up your wine game while entertaining at home. Wine service at home parties has evolved and morphed as the information and labels available have expanded. Globalization has made it possible for someone in Alabama to drink a…
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Patagonia, the camping-gear brand that also sells salmon and made a documentary about how to grow sustainable foods, is now delving into the world of beer-making through its Patagonia Provisions line. The Long Root Ale is described as a "Northwest-style pale ale," Modern Farmer reports, and is brewed in partnership with Portland, Oregon–based Hopworks Urban Brewery.But it's not any…
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I’ve rarely been one for coffee after a meal, though an affogato is always welcome. An amaro seems to have the same effect of quelling any after-dinner lull, without the pickup. For me, a drier coffee cocktail to start a meal — such as a Negroni or Manhattan variation — is more appealing, though surprisingly hard to…
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Drinks International just announced the winners of the World’s 50 Best Bar Awards. New York City has officially been christened the cocktail capital of the world, with the Financial District’s Dead Rabbit Grocery & Grog claiming the top overall prize and three other city venues rounding out the top ten. Despite being dethroned from the top…
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On October 8, 1976, an ex–Navy mechanic-turned-contractor filed incorporation papers with the state of California for what he called the New Albion Brewing Co. It was the first new brewery in the United States since the end of Prohibition in 1933, and it marked the true advent of what we know today as craft beer…
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There's a new player in the never-ending quest to balance a good buzz with the calories and sugar that come with drinking. Spiked sparkling water, or "hard seltzer," clocks in at a respectable 5-6 percent ABV per bottle, around 100 calories per 12-ounce bottle and just a gram or two of sugar. It's comparable to a vodka…
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Manhattans are just as personal a drink as the martini to many. Many variations of the classic exist, and when done well, this cocktail can feel akin to a warm blanket. A high degree of spiciness gives the drink its unique character, derived from the bite of the rye whiskey and its oaky edge. Opposite a sweet…
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Earlier this year, a group of us at Zero Point Zero Production (parent company of FR), led by managing director Joe Caterini, decided to do something unusual, maybe even ill-advised. We decided to start a print magazine. Cured would tap into all the different ways people preserve or alter food and drink using methods that…
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Welcome to the FResh List! Every Friday morning, 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, as well as some names to know. Here they are, rounded up in a somewhat organized fashion:Guy Fieri costumes.2. The…
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Nobody wholeheartedly enjoys a stuffy, pretentious restaurant — this much we know.Yale professor Paul Freedman is one of these people. Supporting his distaste for French food with historical facts, Freedman, the author of Ten Restaurants That Changed America, writes for Quartz that the cuisine still fuels itself with "snobbery and annoying social discrimination" and that this attitude…
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Bread is on the table for every meal in France — always has been, always will be. Michel Izard, artisanal French baker and author, says, “If a restaurant has good bread, you can also expect good food.” Bread can be eaten with butter while you wait for your food, but it’s also an important accompaniment…
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The World Championship of Pâté-Croûte was held Monday, October 24, at the Consulate General of France in New York City. What is pâté-croûte? Also known as pâté en croûte ("pâté in pastry"), this preparation is a dense cooked terrine of meticulously seasoned and layered meat and offal encased in puff pastry, and it's one of the…
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Instead of targeting schoolchildren, Cap’n Crunch, the corn-based breakfast cereal whose mascot is a cartoon version of the Quaker Oats captain, is gunning for men born from the 1980s through the ’00s, also known as millennials.In a partnership with comedy video site Funny or Die, comedians Ben Schwartz (Parks and Recreation) and Lauren Lapkus (Orange Is the New…
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Sandwich chain Arby's has created the perfect formula for a hunting-season specialty. In a stark departure from the mass-processed beef typically found on fast-food menus, Arby's will be testing a venison steak sandwich with crispy onions and a juniper berry sauce on a roll. Yup, we thought it was some sort of Halloween trick-or-treat/pre-Thanksgiving joke too,…
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Macaroni and cheese is a notoriously rich dish, calling for milk and/or cream, butter and as much cheese as you can fit in there. It's excellent, but it's intense. A time-tested way of fitting more into your stomach is to trick your palate into thinking you're eating less fat by "cutting" it with something acidic. This technique brings the nuances…
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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. So far, she's checked in from Mexico, Nicaragua, Guatemala, Cuba and Belize. Next up, it's the land of Pura Vida. Costa Rica has come a long way.…
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Now it's Jean-Georges Vongerichten, today announcing that he'll open a restaurant next spring at the famed Connaught Hotel in London's posh Mayfair district. Previously, Marcus Samuelsson revealed that he will transport Red Rooster to Shoreditch, taking his Harlem-based hit and interpreting it for chic Londoners. Stockholm is certainly closer to England than any of the five…
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Food processing giant General Mills confirmed Monday that it will team up with the Girls Scouts of America to launch a duo of limited edition cereals beginning in January. This isn't the first Girl Scout licensing deal to hit supermarkets — Pillsbury, Dreyers and Nesquik have all rolled out cookie-themed products as well — but each partnership seems…
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The art of preserving has been in man's wheelhouse since the dawn of time, but fermentation fandom has only recently reached the mainstream, spreading across the nation. Geek out at these fermentation fests all over and all year round. If you'd rather have your own fermentation festival at home, Cured magazine is now available for your…
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Fresh off my third vasilopita win in four years – read on if you have no idea what that means – I am proud to share my knowledge of Greek cuisine with this list of 60 food and drink terms. No, bundt cake is not included (My Big Fat Greek Wedding, anyone?) The list includes…
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Ladies and gentlemen: It’s officially ramen season. Start date? Right now! End date? Pfffft. Why would we ever propose an end date to ramen season when we are just getting started?In honor of this — the king daddy of all cold-weather comfort foods — we’ve rounded up a few such dishes you probably haven’t yet…
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It’s time to open up your mind — and one of those 200-packs of wonton skins you can buy at the supermarket. Whether you’re going for basic pot stickers, fried duck delights or foie gras–stuffed dim sum, we’ve got a dumpling recipe for you. We’ve also opened up the game to empanadas, gnudi, crab rangoon…
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Thanks to the comedic work of Charlie Murphy and Dave Chappelle, everyone knows that a main hot thing in Prince’s life was pancakes. After featuring Chappelle on the cover of a song called “Breakfast Can Wait,” Prince famously threw a 2 a.m. “Breakfast Experience Pajama Dance Party” in 2013 at Paisley Park, his wondrous estate and…
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If you haven't had the oddly satisfying experience of watching a tiny cooking video, you are sorely missing out on the most meticulously prepared mouthful on YouTube. Singapore Airlines, known for its above-average pan-Asian cuisine, just released this video of a full-sized chef making teeny-tiny versions of items from the current in-flight menu. Ever seen pinkie-sized beef…
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FR's got the fall travel bug, and we went everywhere this week. First off, we ventured to Sorrento, Italy, for the best history lesson ever: eggplant parmigiana. Next, we sought out the best Denver has to offer, found out what Ludo Lefebvre and the Mind of a Chef team are up to in Los Angeles, looked into…
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Welcome to the FResh List! Every Friday morning, 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, as well as some names to know. Here they are, rounded up in a somewhat organized fashion:1. Udon noodles.2. Linton…
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It's not fair, really — this idea that chicken breasts are the easiest food to cook. Over- or undercooked breasts can be discouraging to newbie cooks who wonder why they can’t pull off such a seemingly simple preparation. The truth is, it’s actually quite a challenge to prepare a chicken breast that’s cooked through but still…
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One Swedish craft brewery has proven itself to be quite the jokester of a gourmand. As a perfect pairing for its masterful, world-class IPA, Arlandastad-based St. Erik's Brewery teamed up with chef Pi Le from the Swedish National Culinary Team to produce a meticulously handcrafted potato chip seasoned liberally with hard-to-source Nordic ingredients. At 499 kronor (about $56)…
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Nick Kroll and John Mulaney’s new Broadway show, Oh, Hello, is just about everything you would not expect during a night out at the theater. Dressed as two cranky, crotchety Upper West Side–dwelling geriatrics — with a basic set “borrowed from various other sets” — the duo wheezes out crude, offensive (and often improvised) witticisms…
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The fifth season of The Mind of a Chef, the documentary series from FR parent company Zero Point Zero, features Los Angeles–based chef and provocateur Ludo Lefebvre. In this clip from the new season, which begins this weekend on most PBS stations (check for your station and listings here), the classically trained chef behind such L.A.…
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I took a peek inside the kitchen at Midtown East's Circo restaurant to learn how to make gnudi from visiting chef Antonio de Ieso in from Florence for one of their signature spring dishes: gnudi primavera. Co-owner Mauro Maccioni helped walk me through the steps and gave a little background on why he likes serving…
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While your Facebook and Instagram feeds may be clogged with photographs of friends basking in the fall sun under the graceful limbs of picked-over apple trees, these images disguise the devastating harvest most New York state apple farmers faced this year. Farmers across New York, the nation’s second largest apple producer after Washington state, suffered one of the most…
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You may be familiar with the pocket-sized Japanese rice balls called onigiri. If you know this delight, you've probably also enjoyed a Japanese-style sandwich with a fried pork cutlet, lettuce, a layer of Japanese mayonnaise and tonkatsu sauce between two slices of soft, spongy crustless white bread.Now imagine if onigiri had a long-term relationship with the sandwich and produced a…
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It might sound like a joke: A chef, a bodybuilder, a mariachi band and a Buddhist monk walk into a breakfast joint.... But the only punchline in director James Casey's new short film for The Nowness is that breakfast is different things to different people. Shot in L.A. at locations like Rae's in Santa Monica,…
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Looking for steamed dumplings in Los Angeles? How about vegetable wontons? Perhaps some stewed pork knuckles? Sure, you could hit up any one of the several chain restaurants in town offering adequate Chinese grub. But for immigrant communities, adequate is simply not good enough. Many of these individuals take their food seriously and are willing…
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It's not every day that a restaurant becomes so popular in New York that it sets its sights on the fertile ground out West. Babu Ji, a modern Indian bistro in Manhattan's Alphabet City, is not only our favorite Indian restaurant right now — it's one of our favorite restaurants, period, and it's hitting San…
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In what could be caused by paradox of choice, America's overflowing amount of chain restaurants are experiencing hard times. According to the Wall Street Journal, three restaurant companies, Rita Restaurant Corp. (Don Pablo), Garden Fresh Corp. (Sweet Tomatoes) and Così Inc., have recently filed for bankruptcy. Meanwhile, chains such as Ruby Tuesday and Bob Evans have closed over…
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If pasta doesn't deserve a national food holiday, nothing does. In honor of this great staple of the kitchen, a favorite of professional chefs and culinary novices alike, we present eight of our favorite pasta recipes. From the verdant vegetarian to the completely carnivorous and everywhere in between, there's sure to be a pasta recipe…
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You've read the statistics about food waste in America — something like 40 percent of edible food that is purchased is discarded due to spoilage or misinformation about expiration dates, amounting to 20 billion pounds every year. A third of produce never even makes it to grocery stores due to aesthetic imperfections. Enter: DC-based Misfit Juicery, a sustainability-forward…
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We indulged a little this week. We got down to the science of naturally lactose-free cheeses for the lactose intolerant (yes, whey!), geeked out over the Big Green Egg festival, found the world's first public wine fountain and went big in the Valley of the Sun. We also spoke to chefs about cooking with blood.…
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Welcome to the FResh List! Every Friday morning, 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, as well as some names to know. Here they are, rounded up in a somewhat organized fashion:1. Just Say No…
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Would you attempt to make blood sausage in your home kitchen? What about adding a splash of blood into a sauce? Would you bake with blood? Chefs around America are reaching for this life-force liquid, but why? And why does mere mention of blood as an ingredient make us so squeamish?“I think there’s definitely an issue,”…
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Tantalizing news for burger watchers seeking plant-based restaurant options: Today, three prominent California chefs — two in San Francisco and one in Los Angeles — will begin serving the Impossible Foods burger in their flagship restaurants. Traci Des Jardins (of Jardiniere, Mijita, Public House, the Commissary and Arguello), Chris Cosentino (Cockscomb, the dearly departed Incanto, Boccalone) and…
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Few things can't be improved with a little cured meat, not limited to salad dressing. But we're tackling main courses...and two types of bread with cured pig baked right in. There's French and Italian and Chinese charcuterie, plus a cured lamb belly sandwich that's 100% worth the slightly advanced undertaking. Hey, make a lamb belly…
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"Professor of Food Safety" might first come across as a joke of a job title, but there it is, printed in black ink — right smack on the business card of Chris Elliott of Queens University in Belfast, Northern Ireland. And the fact of the matter is that his occupation is of the utmost necessity…
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Lactase is not a superpower, but it does have one very important function: It breaks down lactose, the sugar found in dairy milk and therefore in cheese. Those suffering from lactose intolerance lack this vital enzyme, resulting not only in physical discomfort, but more significantly, the uniquely profound emotional distress that comes from never being able to…
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[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/10/CC_FR-McCormick-13-700x467.jpg] Temperatures all over the country are beginning to drop, and the days are growing shorter. Our cravings shift with the weather from crisp salads in the summer to hearty, warm comfort food in the fall. Fall produce typically requires a bit more time and devotion to make delicious than summer produce — the root…
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Certain American brands are known for the fervent loyalty of their customers: Apple, Harley-Davidson, Dunkin’ Donuts, Budweiser, Dale Earnhardt Jr. But you should add one more name to the list that has developed a unique evangelical following: Big Green Egg. If you’re a fan of outdoor cooking, odds are that you either have one of these…
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Let's break down this busy week here at Food Republic. We compiled food guides to two of our favorite, albeit extraordinarily different places, Atlanta and Sicily. On the chef front, we rounded up an impressive number of instances in which Jamie Oliver has managed to piss someone off and prepped ourselves for the launch of Eddie…
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Welcome to the FResh List! Every Friday morning, 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, as well as some names to know. Here they are, rounded up in a somewhat organized fashion:1. Animal in L.A.:…
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Remember when putting butter in your coffee was a thing? This is not that. In fact, it’s the exact opposite: It’s putting coffee in your butter! And mmm, boy, is it delicious.The recipe, according to our friends at ChefSteps, is unbelievably simple. Pack butter and whole coffee beans together in a sous vide bag (or…
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According to a poll conducted by international trade site Alibaba and finance app Wacai, nearly a third of Chinese travelers pack three to five portions of instant noodles when traveling. The survey (here in Chinese) also says more than half of travelers polled listed "buying instant noodles" as a priority when they got to their destination.…
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Just another boring Saturday, right? Wrong! We have four fun weekend cooking projects (plus one boring but super-useful one) to keep you occupied until Monday morning. Ready for the greatest cup of coffee known to mankind? It'll give you a boost to get to the boring but important project.Now that you've presumably gotten your fill…
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In Cook's Science, the all-new companion to the New York Times best-seller The Science of Good Cooking, America's Test Kitchen deep-dives into the surprising science behind 50 of our favorite ingredients. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay — topics including pork shoulder, apples, quinoa, and dark chocolate…
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For some, the idea of pairing beer and macaroni and cheese and calling it “gourmet” might seem absurd. Think about college, for instance: Easy Mac and a can of something “lite” is the fuel of late-teen academia. In those days, the fact that mac and cheese was cheap, hearty and quick was just about all…
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One of the kindest things you can do to your dinner is stuff it with something delicious. We've curated 8 recipes from the simplest stuffed tomatoes to...well, take your time with the Beet Wellington. But it's worth it. Whether you're vegetarian, utterly carnivorous, gluten-free or looking to incorporate seasonal ingredients, we've got you covered. Now…
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The sad, dried-out airline meal has been the punch line to a bad joke for too long. Enter frequent business flier Nikos Loukas, shining a light on today's "not bad" and sometimes pretty tasty-looking in-flight snacks, meals and desserts. From tandoori chicken and Greek meatballs to hand-rolled sushi and yuzu noodles, Loukas's Instagram account and blog display rare moments of…
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Let's find some culinary common ground: We all make rice, right? Whether it's long grain, short grain, brown, jasmine or what have you, at some point you're going to make a stir-fry, curry or pot of beans and require a side of the fluffy stuff.You may have looked on in horror as someone filled a pot…
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"Use all parts of the animal" is a mantra in professional kitchens, one that pays respect to the protein and reminds us that ingredients were once living creatures. It’s also the genesis of some of life’s best delicacies, like sweetbreads, pâté (offal) and homemade stock (bones). Often the most unexpected parts of the animal deliver the most…
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Separating eggs into whites and yolks is no fun, but it's a necessary task for the home cook to learn. Or IS IT? Yes, it is, but it doesn't have to be no fun. It can, in fact, be very fun with this brilliant hack from YouTube hackmaster DaveHax. Grab an empty plastic bottle, some tongs,…
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We at Food Republic know the value of culinary textural elements, better known as "crunch." We even have a whole recipe series dedicated to all things crisp, crunchy and shatter-rific. Whether you're deep-frying, popping, baking or deep-frying again, there's a way to get the audible satisfaction you desire in any of these delicious snacks.
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Let’s face it: Atlanta is not the easiest town to restaurant and bar-hop around in. Other than the concentrated areas of Buckhead and midtown, or the high-end food courts at spots like Ponce City Market and Krog Street Market, to experience the best in Atlanta dining you’re either gonna have to rent a car with an…
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Fall is here! Apples are ready for the picking, and cozying up with a book has never sounded better. Picked a plethora of apples but don't know what to do with all of them? We have a guide for that. Looking for a nice fall read? We have a book for that. Looking for new…
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Variety reports today that Anthony Bourdain, along with co-directors Nari Kye and Anna Chai, have partnered with the philanthropic Rockefeller Foundation to produce Wasted! The Story of Food Waste, a documentary about the world's waste problem.The team is traveling all over the world to visit the likes of Massimo Bottura in Italy, Dan Barber in New York and Danny Bowien in…
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“I do not understand why, when I ask for a grilled lobster in a restaurant, I am never served a cooked telephone,” wrote Salvador Dalí in his autobiography. The Spanish surrealist, who originally wanted to become a chef, went on to question why champagne, and not a telephone, would be served chilled in a bucket with ice…
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In a fancier setting, sliced meats like these — coppa, mortadella, nduja — would merit a fancier menu heading.Amid the candle-lit smug of your average wine-centric corner bistro, this sort of stuff is commonly called “charcuterie” and it typically arrives served on a wood plank with pickles, olives and maybe, if you’re truly lucky, a…
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Food Republic has partnered with hospitality technology platform Reserve to bring its readers new content from the restaurant world. Love to eat? Check out Reserve, where a version of this post first appeared, for the latest food trends and U.S. restaurant tips.Looking to explore your favorite restaurant from a new vantage point? Want to find a great restaurant and…
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Imagine being able to order food from your favorite neighborhood restaurants — at up to 80 percent off — and help the environment while you’re at it. This too-good-to-be-true scenario is very much in the works, thanks to a new app developed by a team at Harvard University (and currently in beta mode in Boston) called…
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The only thing Shaquille O'Neal is dunking these days is doughnuts in coffee.O'Neal has signed on to be Krispy Kreme's global spokesperson, as well as the owner of a historic Krispy Kreme location in Atlanta. He shared great joy on Twitter when announcing the partnership, not unlike when he expressed his love for the original glazed doughnut…
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Nothing beats your grandma's home cooking, right? And try as you may, scribbling down the recipes doesn't always do them justice. Artist Jessica McGuirl of First Pancake Studio beautifully hand-letters recipes and illustrates the border of print with themed foods. The custom pieces cost just $150 each. Recipes for chocolate chip cookies, cheesecake, casseroles and more are made…
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Steven Cook and Michael Solomonov are behind what is arguably Philadelphia’s most popular “ethnic restaurant” — the Israeli gold-standard Zahav in Society Hill. For six years, the restaurant has taken the ancient flavors and techniques established by Moroccan, Portuguese and Sephardic Jews and packaged them in a cool and convivial setting. You can sip cocktails…
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In an attempt to lift spirits that continue to plummet due to this election season, W Hotels in the U.S. will be offering an adult coloring book featuring all-star presidents and their drink of choice. All the President's Cocktails will be exclusively available to guests of the EWOW suite, the W's version of the presidential suite.The…
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If you find yourself in Seattle, Full Tilt Ice Cream is not to be missed. The flagship White Center location is an ice cream shop that's also a live music venue, a bar, and an arcade. Unless you've already crammed all three delights into one ultimate experience, put this one high up on your list. Owners Justin…
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Brooklyn-based artist Chloe Wise uses oil paint, ceramic and a plastic-like material called urethane to channel Mario Batali's pasta, tomato sauce and ricotta cheese. Wise's paintings and sculptures often feature foods, like lasagna, Greek salad and avocados, either by themselves or juxtaposed with portraits. She's also worked on a collection of carb-based purses that feature pancakes, lox bagels…
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Of all the basic fall flavors to dedicate a shoe to, sneaker company Saucony had to choose the equally adored and loathed pumpkin spice. The burnt orange, brown and white rendition of the popular Grid SD line will be available on October 21 exclusively on Saucony's website, according to shoe blog nicekicks.com. The sneaker's tongue also…
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Brooklyn's Museum of Food and Drink has brought us a new appreciation for food and drink through our four senses. This November, the museum will bring a new exhibition, "Chow: The Making of Chinese American Cuisine" to its Williamsburg gallery, but the organization needs your help. The creators of the Museum of Food and Drink have launched a…
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Chefs spend more time on their feet than, well, just about anyone. Think about it: Not only do professional chefs work painfully long hours and turn in ridiculous amounts of arduous labor in stressful environments on a daily basis, but they’re standing for the majority of it. With that all being said, you’d think there…
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Korean food has taken over the nation. Kimchi has become a household word along with bulgogi, bibimbap and soju. In celebration of the East Asian cuisine, New York's Korean Cultural Center will be hosting an exhibition titled "맛 [MA:T] As It Is."Appropriately named mat (맛), which means taste or flavor, the exhibition looks at Korean cuisine in its simplest, pure form, broken…
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It's a book title and more than a suggestion: Ferment Your Vegetables, by blogger and author Amanda Feifer, is one of our favorite back-to-basics guides on all things pickled, fermented and cured. If you've got cabbage just itching to become something more, cucumbers that yearn for a brighter, tarter future, or any other vegetable just bursting with…
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From the popular blog Adventures in Cooking comes our favorite poultry book in recent memory. Adventures in Chicken helps take the world's most beloved meat from "been there, done that" to "I can't wait to cook tonight!" Join author Eva Kosmas in reinventing this humble bird to a thing of true beauty. Everyone knows that bacon…
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There has never been a better time to be (or eat) a perfectly cooked egg. They're so trendy that all you have to do for guaranteed Instagram likes is break a yolk and step away from the magic. The silky texture, versatile nature, world of flavor and level of “doneness” make for a superb blank slate popping…
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Joe Isidori is chef-owner of NYC burger haven Black Tap and author of a new cookbook packed with its recipes. The burgers are delicious, inventive and served "deluxe," and the milkshakes are the skyscrapers of the dessert game, loaded with every other dessert imaginable. Once you've had your burger and are ready for something sweet, set your…
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A good book of soup recipes is the cure for cold weather. Whatever delicious produce you find at the farmers’ market, there’s a great soup for that. Whether you’re cooking with seasonal ingredients or simply foraging in the pantry, food writer and editor Anna Helm Baxter knows how to get a bowl of something hearty,…
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While Andrew Carmellini is renowned for his Italian cuisine, his second cookbook, American Flavor, focuses on the diversity of cuisine across the country. From the barbecue in his native Cleveland to the comfort food at his family's dinner table, American Flavor is a good reminder to always expand your repertoire. Here's a classic chicken pot pie recipe, in…
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“Alimentari” is Italian for “good food and camaraderie,” so what better name for Melbourne, Australia’s vibrant multicultural eatery? Join Alimentari founders Linda and Paul Jones on a story-packed discovery of Italian, Middle Eastern and modern European cuisine. This is a very popular vegetarian take on lasagne. Using really fresh ingredients makes a huge difference to the quality…
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Short Stack Editions are tiny tomes with recipes that focus on one ingredient. Their first compilation cookbook is a vibrant collection with an impressive author roster of great chefs, and we couldn't be more excited to cook our way through. Prepare yourself for some brand-new dishes from familiar names, and get crackin' on these crunchy chicken skin…
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A good book of soup recipes is the cure for cold weather. Whatever delicious produce you find at the farmers' market, there's a great soup for that. Whether you're cooking with seasonal ingredients or simply foraging in the pantry, food writer and editor Anna Helm Baxter knows how to get a bowl of something hearty,…
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The Irish Coffee, just like Irish whiskey itself, has seen both its heyday, its near-demise and now, perhaps, its triumphant return. As the story goes, Irish coffee was originally created in the early 1940s at an Irish airport for road-weary patrons, then discovered by a journalist who brought the recipe to San Francisco, where it…
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Hearty, rib-sticking food doesn't have to pack a day's worth of calories. Gina Homolka, author of the wildly popular blog Skinnytaste, has a new collection of hearty slow-cooker recipes out that pump up the flavor and nutrition and cut out the fillers. This slow cooker Italian turkey and zucchini meatball recipe is packed with lean protein…
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Confession: I don't have a go-to chicken breast recipe, just a sizable repertoire of stuffing, tying, breading and frying. A pounded-out chicken cutlet is just begging to be rolled up with something delicious (and cheese) and cooked just long enough to melt everything together. After doing that for long enough, a plain chicken breast just…
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American diner food in Britain? Absolutely! (With all apologies to classic pub grub, that is.) Chef Tom Byng opened the first Byron in London, serving the kind of burgers that seemed absent from the city's dining scene. After partnering with chef Fred Smith, who was churning out superb patties for hungry crowds, a signature burger was born. Now…
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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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Philadelphia may be the land of the cheesesteak, but its vegetarian and vegan cuisine game is squarely on point. Philly chefs Rich Landau and Kate Jacoby have a new cookbook out that places the spotlight on produce-based snacks, main dishes, desserts and more. Inspired by the wide world of street food, it’s got at least…
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"Alimentari" is Italian for "good food and camaraderie," so what better name for Melbourne, Australia's vibrant multicultural eatery? Join Alimentari founders Linda and Paul Jones on a story-packed discovery of Italian, Middle Eastern and modern European cuisine — and don't skip dessert. This chocolate fondant muffin recipe is a warm, gooey finish to the perfect meal. Basically a chocolate self-saucing…
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Charleston chef Craig Deihl is one of our charcuterie heroes. Since diners didn’t always order pork chops at his flagship restaurant, Cypress, in the exact same ratio as they consumed the salumi and sausages that Deihl was creating with the rest of the pig, the chef came up with the brilliant idea to start up Artisan…
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If you've never dined at chef Marcus Samuelsson's flagship restaurant, the famed Red Rooster Harlem, add one more stop on your Manhattan "to eat" list. The Ethiopian-born, Swedish-raised New Yorker is one of the city's best-loved chefs and was a cofounder of Food Republic. Naturally, we're completely excited for his brand-new cookbook that brings the cuisine of…
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There are some things in life that just sound like they wouldn't work. One of those things is McDonald's Filet-O-Fish, a breaded, fried fish "square" topped with American cheese and tartar sauce on a standard squishy white bun. Doesn't sound great, does it? But that's where you're wrong! This little sammy is actually a delicious piece of nostalgia…
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Food & Wine magazine released a cookbook in honor of the 25th anniversary of their "Best New Chef" awards (something we look forward to every year). This collection of the honorees' 100 best recipes is essentially guaranteed success in the kitchen, so acquire one ASAP and get started on Graham Elliot's incredibly juicy white meat chicken…
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One day in our conference room up in the sky, we got to talking about food cultures we all loved but wanted to know more about. With that, the idea of Around The World In 5 Editors was born. Each day this week, one of the editors breaks in with a lineup of stories, recipes, interviews…
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Slow-cooker chili is great, but if you're looking for a "set it and forget it" recipe with a little more spice, pick up a copy of author Neela Paniz's The New Indian Slow Cooker. This collection of classic Indian recipes made even simpler with your slow-cooker is a surefire way to ease into fall and…
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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. Try this steak, green pepper and blue cheese…
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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. Before you walk away from this braised grass-fed beef ragu with creamy polenta recipe…
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Afraid to bake because you think you'll mess it up? Grab a copy of blogger-turned-cookbook author Charmian Christie's The Messy Baker and break out that flour. Whether you're a shaky-handed cake fiend or a pie lover who just can't seem to make an aesthetically pleasing pastry, there's a recipe in here for you. Enjoy these…
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This is a book about cheese like you've never consumed it before. Travel around the world for stories from some of the best cheesemakers in the game today, and try their time-tested (or brand-spankin'-new) recipes at home. Author Nick Haddow, founder of Tasmania's Bruny Island Cheese Company, knows the industry and its treats like no one…
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You're going to need a few great recipes for the bounty of apples that's about to drop this season. Thankfully, we have a copy of Apples: From Harvest To Table, by cook, author and urban farmer Amy Pennington. Look beyond the classic apple pie to other sweet (and savory) applications of the perfect seasonal fruit. Baked…
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While Andrew Carmellini is renowned for his Italian cuisine, his second cookbook, American Flavor, focuses on the diversity of cuisine across the country. From the barbecue in his native Cleveland to the comfort food at his family's dinner table, American Flavor is a good reminder to always expand your repertoire. Here's a vegetarian recipe, in Carmellini's own words.…
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Cathy Walthers is the author of several healthy eating cookbooks, including Raising the Salad Bar. Her latest, Kale, Glorious Kale (those names!) serves as a tribute to the popular farmers market staple. Texturize this creamy (but creamless) squash soup with crisp roasted kale and savory pumpkin seeds. The combination of kale and butternut squash is a good one,…
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When I think of baseball, I think of beer. When I think of beer, I think of German food. When I think of German food, I mostly think of schnitzel. Anyways, I don’t know about you, but I’ve yet to see schnitzel on a menu at a ballpark. You normally eat it with a fork…
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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…
Read More
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. If you are going to eat meat, I strongly believe it’s a good idea…
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Israeli-born chef-owner Meny Vaknin of MishMish Café in Montclair, New Jersey, is making some seriously crave-worthy Mediterranean and Middle Eastern food, such as this braised lamb shoulder with caramelized onions dish. Vaknnin, who took home the top prize on Chopped Champions, marries the French techniques and expertise he learned in culinary school with the flavors, ingredients and memories…
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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. You’ll find this Spanish counterpart to American French…
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A taco salad can be superior to a taco on many occasions. This recipe was inspired by my inability to eat tacos for a working lunch, owing to the drippy, falling-apart nature of the beast and the sensitive nature of my computer. A few tips for any taco salad: Let the beef cool after cooking…
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Recipe developer Julia Turshen is at it again, with a guide to culinary satisfaction that's won the praise of Ina Garten, April Bloomfield and Ruth Reichl. There's nothing like pulling a perfect tray of something delicious out of the oven, which is why we're cooking our way through Small Victories. Reading the late, great Edna…
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Recipe developer Julia Turshen is at it again, with a guide to culinary satisfaction that's won the praise of Ina Garten, April Bloomfield and Ruth Reichl. There's nothing like pulling a perfect tray of something delicious out of the oven, which is why we're cooking our way through Small Victories. When I was in high…
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Israeli-born chef-owner Meny Vaknin of MishMish Café in Montclair, New Jersey, is making some seriously crave-worthy Mediterranean and Middle Eastern food. He marries the French techniques and expertise he learned in culinary school with the flavors, ingredients, and memories of his childhood, and took home top prize on Chopped Champions. Vaknin's smoked eggplant dip with feta,…
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If you're a fan of cooking with beer...only like, REALLY cooking with beer, the American Craft Beer Cookbook is a volume that should never leave your kitchen. Apply the beer-cooking method to favorites like meatballs, clams and epic burgers and infuse ordinary food with the greatest carbonated beverage ever created by man. Fried avocado tacos just got…
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Sabrina Ghaynor, known as the “the golden girl of Persian cookery,” has a new collection of recipes out for the Middle Eastern food enthusiast in us all. Part Old World, part modern cuisine, Sirocco is a beautiful representation of one of the world’s most vibrant food cultures. Doughnuts are a weakness of mine. Mind you,…
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Brittany is a region of France with long-held food traditions. The very western tip of the country is exposed to wild landscapes and temperamental weather, and the result is a mélange of rich and high-quality produce unique to the area. Its farmers and producers represent Brittany’s best, having acquired a profound understanding of the land. They have a deeply…
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Food festivals have certainly come a long way in the past few years. No longer are they sparsely attended fringe events popping up in hotel ballrooms. Festivals in the year 2015 are star-studded affairs, complete with heady promises of once-in-a-lifetime meals and coveted VIP ticket packages that cost north of $1,000. Food Republic is here to point you…
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