Here's a new, discreet way to wake and bake. Metro reports that Brewbudz is the first company to create 100 percent compostable cannabis-infused single-brew coffee pods that fit right into your Keurig.Marketed as medicine, the pods contain different amounts of THC and CBD depending on the illness. Brewbudz's website boasts of its patented extraction process that happens…
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Hangover. The most cringe-inducing word known to the drinking community. Its mere mention brings about ghastly memories: A pounding headache and grumbling stomach, complete with that overwhelming feeling of disorientation. Find yourself nodding along right about now? Yes, for some people this all is simply known as a “weekend routine.”One thing to take comfort in,…
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Cartoonist Doug Pike pours a little humor with his wine. Coauthor of a book of wine cartoons (with a foreword by legendary wine critic Robert M. Parker Jr.), Pike effectively takes any pretense out of wine drinking by illustrating miniature stories we can all relate to. Look for more cartoons from the book in the weeks to…
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It's easy to forget that spirits were once treated as medicine and that the complex alchemy of botanicals, roots and spices that many liqueurs feature were seen as curative in one way or another. Today, we simply reap the benefits of these intriguing flavors, and in my cabinet, Benedictine DOM — the French liqueur blending 27 plants and spices, including…
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Outside of an Irish coffee, Irish whiskey has never really found its breakout classic cocktail that patrons might flock to, like the popularity of a Negroni for Campari or a margarita for tequila. Far more than just a shot of Jameson or Bushmills, a taste of some of the higher-quality single-malt, pot-still Irish whiskies shows that this spirit…
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Earlier this week, Food Republic teamed with Pacific Rim wines and Chicago restaurant Salero to showcase how well Riesling pairs with food — particularly Spanish flavors.Around 35 invited guests from the Chicago area — among them restaurant industry members, wine buyers, distributors, social-media influencers and bloggers — joined Pacific Rim winemaker Nicolas Quillé for dinner on…
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In the bright green hills of Boveresse on the border of Switzerland and France, down a sleepy street lined with cobblestones, in an old, dusty house, you will find Philippe Martin quietly distilling absinthe. This is where Absinthe la Valote Martin is created, and the 45-year-old has been making the spirit since 2014. Martin took over the…
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To celebrate its 10-year anniversary, New York cocktail institution Death & Company is launching a redesign of its iconic cocktail tome.A decade ago, the small East Village bar established a new standard for cocktail culture at a time when cocktail culture wasn’t really a thing. The trend took off, and over the past decade urbanites…
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Some mornings, all you want to do is drink beer for breakfast, as the Replacements once mused. Thanks to Dogfish Head's latest endeavor, we can do just that. Behold: Beer for Breakfast Stout.The beer goes beyond a traditional coffee stout with the addition of pork scrapple, leftover bits from pig butchery that are chopped, boiled, spiced,…
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Food and art pair quite well. Julia Rothman is definitely familiar with this notion. In the third book of her Anatomy series, Rothman enlists the help of James Beard Award–winning journalist Rachel Wharton and illustrates nearly everything there is to know about food. Not only is Food Anatomy easy on the eyes, it’s also educational. Within its pages…
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The last vestiges of Halloween candy are finally starting to disappear, and just like that, the holiday season is upon us. Cooks across the United States are beginning to plot out their elaborate holiday celebrations — from cocktail parties to brunches to long, drawn-out, traditional meals.If green-bean casserole and mashed sweet potatoes with marshmallows on…
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Cartoonist Doug Pike pours a little humor with his wine. Coauthor of a book of wine cartoons (with a foreword by legendary wine critic Robert M. Parker Jr.), Pike effectively takes any pretense out of wine drinking by illustrating miniature stories we can all relate to. Look for more cartoons from the book in the weeks…
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There are only so many more hours to revel in the relentless torment family-friendly romp that is the 2016 presidential election, so let's make sure we don't miss any gems, cause once they're gone, they're gone, folks! (Kidding, of course: The trauma will follow us forever.)We realized yesterday, after reading about the on-air gaffe of self-professed…
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There's nothing better than a damn good cup of coffee, especially when it's hot! But even the best of us can get overzealous and burn our mouths on the nectar of the gods. Thankfully, there are physicists out there who are working hard to protect our mouths, according to Wired. Rhett Allain, an associate professor of physics…
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October has been quite the month for the members of legendary alt-rock band Green Day. Not only did their new album, Revolution Radio, debut at the top of the Billboard charts, but frontman Billie Joe Armstrong and bassist Mike Dirnt also utterly disrupted the coffee industry to demand a huge change.Fed up with the routine practice of…
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I have never been a dirty martini drinker. In fact, it’s probably the last drink I would think to order off a menu since, in many instances, it’s not a drink most bartenders can get creative with. However, the dirty martini took on a new life for me at the newly opened restaurant-meets-marketplace Sunday in Brooklyn,…
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Beer and music go hand in hand. There's no doubt about that. Boston rock band The Lights Out believes in this concept so much that they're releasing their latest album, T.R.I.P., by way of brewery collaboration.Beer lovers will find instructions on how to download the album on the labels of T.R.I.P., Aeronaut Brewing Co.'s imperial session IPA brewed…
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In northern California, a fermented beverage called kefir is having a moment as the elixir of choice. It's traditionally made from cultured cow's milk, which produces a product similar to drinkable yogurt. A couple of superb spots are serving kefir from a tap, using fruit, tea and even coffee to create lighter, more crowd-pleasing versions.In San Francisco, the new…
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On April 23, 1516, 500 years ago this year, William IV, the duke of Bavaria, issued a decree about brewing. Thenceforth, brewers in the 22-year-old princeling’s realm, which covered much of present-day southern Germany, would only be allowed to use water, hops and barley to make their beers (William and the brewers did not know…
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The word "terroir" refers to how soil, climate, topography and local traditions can imprint on a wine — or a cheese or even coffee beans. It's what makes something taste of its place. The concept can also be applied to mezcal. Ron Cooper, the founder of Del Maguey, has helped prove as much with his…
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Brian Quinn is an experiential event producer and cocktail writer. He is the cofounder of the Noble Rot, an underground supper club for wine, dubbed “a new form of clandestine drinking” by Tasting Table NYC. He learned the art of craft cocktails from work with the Milk & Honey family, as well as a love for hospitality from renowned Brooklyn oyster…
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Coming to YouTube (and Food Republic) tomorrow, a special 45-minute Mind of a Chef episode starring Danny Bowien. The Mind Of A Chef Potluck Music Special features Bowien and friends Sean Brock, April Bloomfield, Iñake Aizpitarte (of Paris's Chateaubriand) and executive producer Anthony Bourdain cooking dishes and swapping Spotify playlists as part of a new promotion with Sonos.…
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What looks like your typical egg fare but tastes incredibly rich and jam-packed with umami is the result of preserving a duck egg for over a month. Cut into a hard-boiled or steamed salted duck egg and you’ll find a white that is much denser and a yolk that is slightly grainy but less chalky…
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You’d think that Houston chef-restaurateur Chris Shepherd would know better. He describes the process of opening his first restaurant, Underbelly, five years ago as “the hardest way ever.” Committed to telling the story of Houston through food, Shepherd concentrated on whole-animal butchery, local products and working with area farmers to develop the menu at his…
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The Olive Oil Times has reported an outbreak of every olive cultivator's worst nightmare: Xylella fastidiosa, known as the "Ebola of olive trees." In every case, the disease reroutes the trees' water and nutrient transport systems to bypass the absorption stage, and the tree rapidly wastes from what's known as "olive quick decline syndrome." This strain of bacteria causes…
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It’s no secret that certain foods taste better than others when ordered for home delivery. Cheeseburgers, for instance, do not travel especially well. When enjoyed straight out of the kitchen in the confines of a restaurant or bar, the burger showcases its finest attributes: a pinkish center, oozing juices, hot and stretchy cheese and crispy…
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Cutting boards by Two Tree Studios.2. Morgan Spurlock.3. Fried fish skins, as seen on The Hong Kong Cookery.4. Sloop Brewing's Sauer Peach Ale.5. Mimi Thorisson.6. Nielsen-Massey's vanilla bean paste.7. Q-Tip.8. Illustrated recipes.9. Jess Adamiak.10. Homemade breads at NYC’s Paowalla.11. Rosia Sanchez.12. Maine Craft Distilling's carrot-based gin.13. Jo Stougaard.14. Deuki Hong’s Sweetcatch Poke.15. City Harvest.16. Vin…
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Few online stars delight with the sophistication and ease of Lilly Singh. The Indian-Canadian comedian rose to YouTube fame with videos of her playing her own parents reacting to modern society. Her full-length feature documentary chronicling her first international tour, A Trip to Unicorn Island, was released last February. Suffice it to say, homegirl is on fire, so…
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You know you have some. They're still good. But not for much longer (it's down to the wire), so throw together a final Thanksgiving hurrah for Sunday dinner using a few of our favorite and more importantly logical recipes/loose concepts. We definitely replaced the word "turkey" with "chicken" for some of them. And then let's…
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Log on to Instagram and chances are that your feed will be full of colorful, drool-worthy dishes. It’s the world we’ve lived in for some time now, and there have been few indications that this trend is going anywhere anytime soon. Order avocado toast for brunch? You'll likely take multi-angled photos of the dish for…
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Last week, simultaneously in Philadelphia and Piedmont, Italy, people bid upwards of $50,000 for precious Alba white truffles at the 17th annual World Alba White Truffle Charity Auction, according to NPR.Held by the National Italian American Foundation, the auction played host to many restaurateurs from the mid-Atlantic. The truffles started at $458 per ounce. Weighing…
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Thanksgiving is just a few days away. We're here with practice rounds, and plenty of time to spare. Tonight, pick a great Thanksgiving vegetable salad and/or side and master it. That way when the big day comes, you'll be able to whip up a great side, say, "Oh, it's just something I whipped up," and actually…
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In collaboration with Miami pizzeria Harry's, East Coast burger master Shake Shack will be releasing the Harry's Shorty Burger, featuring the signature toppings of Harry's Short Rib Pizza: slow-roasted beef short rib, arugula, caramelized onions and Gruyère cheese.Harry's is also releasing a Shake Shack–themed pie, the Shack-cago Pizza, which will transform the fast-casual chain's Chicago-style…
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In case we haven't announced it loudly enough yet, it's French onion soup season! It's a dish we at Food Republic have a particular affinity for, what with the cheese and caramelized onions, and you should be making it on a regular basis. Except, there's a step that requires a broiler. In some ovens, it's the…
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Today, VH1 announced that Martha & Snoop's Potluck Dinner Party has been renewed for a second season. Variety reports that the show debuted to over 3 million viewers and has earned solid ratings and rave reviews since. "That's right, me and my homegirl Martha will be back for a second season and we can't wait,"…
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We interviewed a TON of chefs this pre-Thanksgiving season! And would you believe it, they all had really good advice for making the perfect Thanksgiving dinner. These tips will keep you going strong from the days leading up until many days and sandwiches after.What does Dale Talde do to...uh, with his leftovers? How long does…
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On the surface, the concept of a fish boil sounds pretty unappealing. The preparation of relatively flavorless and fatty whitefish boiled in a huge kettle with only salt, potatoes and onions as flavoring elements is akin to a cajun shrimp boil with all the funk and fun removed. But in truth, the story of the…
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It's clear we're facing some serious food issues here in the U.S. There's a cook shortage nationwide — what can we do to resolve it? Meanwhile, our president-elect has a hankering for fast-food meals and well-done steaks (face-palm emoji). We did, however, shine some light on a few food and drink items we're digging these…
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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. 1. Marc Vetri2. Keith McNally3. Beef tenderloin stir fry with scallion pancakes at Llama Inn4. Thanksgiving…
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Ready to make plain old pumpkin pie hopping mad? Here are a few of our favorite desserts for Practice Thanksgiving. It's the same as regular Thanksgiving, but with way fewer people to share with — and almost none of the kvetching. Believe us, between these seasonal fall dessert recipes there's something for every sweet tooth. Just don't…
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The latest Californian to head toward veganism is quite the wild card: Arnold Schwarzenegger. Yes, the governor, one-time twin to Danny DeVito, and Donald Trump's replacement on NBC's The Apprentice. The former bodybuilder, along with film director (and vegan) James Cameron, created a video for the homepage of environmental conservation agency WildAid, and in doing so,…
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While a diner pie needn’t be amazing to do its job well, a homemade pie kinda does. After all, you don’t want to labor over a from-scratch turkey pot pie or banana cream only to slice into it and discover a soggy bottom layer. Or pull an old-fashioned apple pie out of the oven and discover that…
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Here they are, everyone: your 2015 Thanksgiving All-Stars! Take your pick from our biggest, fanciest, juiciest turkeys and assorted roasts of the finest caliber, plus one seriously impressive lobster. Brine away, reduce those sauces, tent with foil and rest before carving — it's time for the main event. No matter which one ends up on the table,…
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When you're traveling to Thanksgiving dinner, whether in the car or via public transportation, you'll need to make sure the dish you're bringing along doesn't leak, collapse or become smushed beyond recognition. It would still taste fine, but think of the Thanksgiving Instagrams! In the quest for an aesthetically appealing feast, here are our favorite…
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Award-winning chef and PBS show host Vivian Howard’s new cookbook is a deep dive into Southern food. Rather than publishing a few well-known recipes from this region and that, Howard focuses on the ingredients and techniques that have sustained her native North Carolina for generations. Get your hands on this hefty tome and prepare to…
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When Jess Adamiak moved to New York to work in publishing, it wasn’t long before she broke into the industry, landing a web production gig at Condé Nast’s Bon Appétit.“There I was, 23 years old with unhemmed jeans, straight out of Pittsburgh, and riding in the elevator next to Anna Wintour,” says Adamiak, who recalls a…
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I have a friend who makes two batches of mashed potatoes for Thanksgiving every year: with lumps for the lump-lovers and without lumps for the smooth sailors. Might I make a suggestion? Make the lumps out of kale, and the smooth sailors might change their song of the sea. Troubleshoot your own recipe or simply…
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Put down that electric knife! We understand that it's fun and it's just about the only chance for urban dwellers to get their annual lumberjack on, but it also kind of...well, mangles turkey. You can do this with nothing more than a large, sharp knife, a big 'ol fork and a thoroughly cooked and rested…
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How will you ever get through the holiday season without pumpkin pie spice? And wow, pumpkin pie gets its own spice blend? Let's decode what's in the little bottle before it goes into your seasonal confections (or maybe, just maybe, it's possible to make your own).Pumpkin pie spice is a mixture of ground ginger, cinnamon,…
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Who among us hasn't helped calm the host of an important holiday dinner when they realized (insert dish here) never made it to the table? Who among us hasn't been the host who forgot the rolls and went in an hour later to retrieve whole-wheat charcoal briquettes? When your phone, microwave and egg timers combined aren't enough,…
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There are so many delicious things to drizzle atop your Thanksgiving turkey, from the classic giblet gravy to a modern version made with peppercorns and sweet Riesling. Or you can zest things up with a flavorful orange-cardamom cranberry sauce. Then there’s cranberry mustard for the ham, chive butter sauce for the mashed potatoes and an…
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Ever wish you could hit a button and slow down the flashing, clanking, tossing, slicing and dicing routine of the talented teppanyaki chefs at Benihana? Your lime-juggling party trick pales in comparison. Put that instant fried rice craving on the back burner for just a few minutes more and check out this video. With years of…
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Hear the word “porn” in connection with a restaurant, and undoubtedly your mind will wander to “food porn” — that overused, all-encompassing term that describes some sort of visually enticing dish, loaded with glamorous toppings or oozing with cheese and often shared on some type of social media channel. But it turns out it’s the more conventional, non-food-related…
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Like many other restaurateurs and chefs, Elise Kornack and Anna Hieronimus of Brooklyn's Take Root have been vocal on social media about their concern over the election of Donald Trump in last week's presidential race. Now, they're putting their money where their mouth is. The restaurant, which charges $125 for chef Kornack's highly acclaimed tasting menu, just…
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Composting leftover organic material from your daily life is eco-friendly, not to mention the responsible thing to do. Traditionally, it's also a commitment to turning a large pile of warm, rotting this-and-that with a shovel every couple of weeks until the finished product is ready. Not anymore. Enter: The Zera Food Recycler, a DIY fertilizer…
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Ok guys, Food Republic is all about promoting culinary adventures. You can find a number of them in our vast and wide-ranging recipes database. How about some D.I.Y. cranberry mustard or Singaporean chicken-rice wings? But when it comes to the Thanksgiving turkey, I lean more towards the purist side. Brine the baby. Place in oven,…
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The task of cooking a traditional Thanksgiving dinner is intimidating to most. No matter how easy they're making it look, a whole lot of work goes into this spectacular feast, which means there are many potential pitfalls to watch out for. Here are some scenarios with quick fixes, brought to you by all the holiday…
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Here they are, everyone, your Thanksgiving All-Stars! Take your pick from our biggest, fanciest, juiciest turkeys and assorted roasts of the finest caliber. Brine away, reduce those sauces, tent with foil and rest before carving, it's time for the main event. No matter which one ends up on the table, you'll be a hero for…
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It's not a race to the turkey — it's a party! Before you hit the buffet, whet your appetite with a few small bites. Whether you're laying out an appetizer spread, an hors d'oeuvre course or going full fancy with amuse-bouches, we've got the first courses that will impress your guests and possibly make the…
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People take salad the wrong way sometimes. As in, "salads are not fall fare." Below are our favorite seasonal salads for everyone, from the carrot-obsessed to the kale purist, beet-loving and octopus-curious. Make these colorful dishes before these lovely veggies disappear from farmers’ markets.
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In an attempt to distract ourselves from a whirlwind week, we hit the books. The Spice Companion, Craft Burgers and Crazy Shakes From Black Tap and Food Anatomy were some of our top choices, to be exact. We also found fun in building the perfect sandwich, cooking with wine and upcoming television shows (featuring Snoop Dogg and Martha Stewart!). One of…
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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. 1. José Andrés.2. Marco Canora.3. LocoL pop-ups.4. Jennifer Steinhauer.5. Jiangbing.6. Aaron Silverman.7. Wagamama.8. Natasha…
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When it comes to building deep, delicious flavor, pecan pie has it all. The molten, molasses goodness of brown sugar, the aroma of real vanilla that permeates every room of your house and reminds you that a vanilla pod really is the fruit of a flower, and, of course, the pecans themselves. This version of the…
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Cooking with marijuana has long been the inspiration for culinary clubs and cookbooks in the United States, but cooking with another taboo green leaf is picking up speed in Bolivia.Coca leaves are what Coca-Cola is named after, and as you may know, they're the raw material from which cocaine is derived. According to A.V. Club, the people of…
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British pub food is having an American renaissance! A plethora of dedicated pub fare cookbooks (and cookbooks with pub fare sections) have crossed our desks lately, and we're loving every eggy, cheesy, meaty, pickled bite! From the simplest snacks to the complex but worth-the-effort deep-fried treats, we're pulling pints for this humblest of filling food,…
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We know it as the Thanksgiving sandwich: Turkey, stuffing, cranberries, a layer of sweet potato if you're feeling adventurous, maybe a little bacon, mayo or spinach for flair. In England, it's the Christmas sarnie, and it is a Big Thing that hits shops and supermarkets this week. British purveyors and chains create an annual spin…
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Mastika, or as we know it, mastic, is a resin derived from the Pistacia lentiscus tree. Nuggets of this dried resin are among the first recorded substances chewed by humans for its refreshing flavor, an early predecessor of modern-day chewing gum. (Mastic is the root of the English word "masticate," which means "to chew.") It's sweet,…
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Lior Lev Sercarz is a classically trained chef and founder of La Boîte, a haven for spices in New York City. His new book, The Spice Companion, is a comprehensive schooling on the origins, history, harvesting and drying techniques, uses and recipes associated with the world's most important spices. Whether you're brushing up on your knowledge…
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Holiday baking time! We've got apples and walnuts, pecans and caramel, pumpkin and cinnamon and cranberries aplenty, but, as with all good traditional things, we've come to expect the unexpected. Here are a few of our favorite alternative desserts for Practice Thanksgiving. It's the same as regular Thanksgiving, but with way fewer people to share with — and almost…
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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’s blog, where this post first appeared, for the latest food trends and U.S. restaurant tips. Having great manners never goes out of style. From tactfully letting the chef know about a food allergy to…
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Forget mini cupcakes and runny egg-yolk porn. These images may be all over your Instagram feed, but chances are you don’t log on to your Twitter account in search of the perfect kale salad or açai bowl. It’s just not that kind of platform. Then again, a good deal of information can be gleaned from the…
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Salsify, a vegetable that resembles, well, a twig from a tree, hails from the sunflower family (though the plants share little in common with each other). For starters, salsify tastes nothing like a sunflower seed. It has an artichoke-like flavor with hints of oyster. "There’s a lot of chatter out there about it tasting like…
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For one of the most important planes in the sky, regular ol' bargain brand aircraft cleaner simply won't suffice. You may have heard stories of Air Force One's signature shine — legend has it that it's even possible to view your reflection on its surface clearly enough to comb your hair (or ghastly, hair-like mirage). It may surprise you to…
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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. Slip behind the burger scenes and learn one of Isidori's most important decrees: Only flip…
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This week was all about the funky, bubbly, tangy art of fermentation. Zero Point Zero Production — FR's parent company — just launched a print magazine (yes, print) about the art of preservation called Cured. In celebration, we dedicated a whole week to sourdough, pickles, sauerkraut, natto, Chinese salted duck eggs, cider and much, much more. You…
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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. Brendan Sodikoff.2. Stephanie…
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Fresh dill pickled cucumbers are hard to come by these days. Though Americans consume 5.2 million pounds of them annually, most of the ones we buy in the grocery store are canned in a jar — nothing like the fresh, sweet-and-sour homemade delicacy we used to enjoy.Pickling cucumbers likely started thousands of years ago in…
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It wouldn't be Fermentation Week without a big ol' roundup of our favorite pickles (and recipes involving pickles). Whether it's a quick-brining technique you're utilizing or a full-on canning experience, there's a tangy, crunchy reward in it for everyone. Cut a dish's richness and add a little probiotic goodness and fiber with these delightfully sour recipes.
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Whoever says "Fresh is best" may need a refresher in deliciously crispy and slightly tangy pickles. Or savory miso, spicy kimchi, bubbly kombucha and everyone's favorite: beer. Fermentation has long been a way to preserve beloved foods, usually altering the taste and texture of the food item, sometimes for the better. Here are 15 fermented…
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You may have heard us talking about sous vide before. Truth be told, it’s an ultra-reliable method for cooking all sorts of meats, fish, poultry and veggies. Our friends at ChefSteps frequently provide us with recipes using this surprisingly easy technique, and we wonder why it isn’t utilized more often in home kitchens.Just getting started…
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You know you love all things pickled and fermented, but do you know the difference between the two? Both are processes of preservation that allow you to consume certain things long after their nonpreserved counterparts, and both add a pleasant tanginess that can't be replicated any other way. Learn a few key distinctions and hit…
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Taste Talks, the food and drink festival that started in Brooklyn a few years back, is about to host its inaugural Los Angeles event, at the Line Hotel November 4-6. Kelis, the singer turned cookbook author, is curating the weekend of events, which include a Friday night dinner, a full day of panels and talks…
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We're obsessed with fermented and preserved foods, and we’re not alone. In the past 5 to 10 years, there has been a marked increase in fermented, jarred and cured creations adorning plates in restaurants and sold at farmers’ markets and stores across the country. There’s also been a growing and passionate movement to ferment and cure at home,…
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Comedian/musician/hair enthusiast/TED Talk maestro Reggie Watts loaned his many gifts to Hormel's Black Label bacon for its Bacon Experience campaign. That is one lucky-ass marketing campaign, right there, and we would know: Watts once recorded us a catchy little Food Republic theme song.Is there singing, dancing and the utterly satisfying sound that's only made when something is…
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Mortier Pilon's home fermentation crocks are the perfect tools to get your lactobacillus on! Whether you're making your first batch of sauerkraut destined for game day hot dogs or custom cocktail onions for your signature Gibson, these picklin' pods are where it's at.[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/10/top-banners-shop-fermentation-700x233.png]Each crock is made of food-grade plastic and glass and comes with a…
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Whether or not you find consuming animal meats and products immoral, this tidbit might puzzle you. According to The Telegraph, the Bank of England has released a new £5 note made of polymer and traces of tallow, the stuff used in soaps, candles and sometimes flaky American biscuits. Naturally, English vegans and vegetarians took to Twitter to…
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Thanksgiving came and went, and now it's time to feed into corporate America's demands and get shopping. For those who didn't want to face the never-ending lines and inevitable fight for the last [insert product here], Cyber Monday is here for you. Does your kitchen need a spruce up, gear-wise? Do you know someone who'd…
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L'éclat, a chocolate boutique in Osaka, Japan's Rihga Royal Hotel, is crafting exactly what you need for the special man in your life. These limited-edition, ultra-detailed shoes are made from 100 percent chocolate — laces, heel and all. Chef Okai Hajime Hiroshi is crafting nine pairs in three glossy colors, which can be purchased beginning January 20…
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Remember when you wished that rapper Xzibit would knock on your door and announce that he was going to pimp your ride? Well, this is sort of like that.Sriracha makers Huy Fong and luxury car manufacturer Lexus joined forces and welcomed a new member to the IS sports sedan family, the Sriracha IS. According to Ad Week,…
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It’s mid-July and, as is common with food publications whose staffers adopt strange eating schedules due to editorial deadlines, I’m working on Thanksgiving recipes. Specifically, I’m deep-frying turkeys. My landlord should appreciate that, for once, I’m testing out hazardous cooking devices in the safety of my family’s home in Texas instead of the precarious rooftop…
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Since opening in 2013, Lower East Side restuarant Contra has established itself as one of NYC’s most ambitious. The small, bare-bones spot serves an affordable prix fixe menu of rotating dishes inspired by local produce as well as the chefs’ backgrounds and cooking experience. Fabian von Hauske and Jeremiah Stone are the two guys behind the…
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The ice cream–churning hippies at Ben & Jerry's have released a sweet and optimistic call for unity in video form.Titled "One Sweet World," the short animated film depicts a sour lemon, with a swoop of hair that we're familiar with, running for office in Coneville on the basis of a lemon-supremacist campaign. Signs at a…
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'Tis the season for frosted sugar cookies shaped like turkeys and snowmen. Tired of those? Try these miniature treats that resemble full-on entrees like Japanese curry with tonkatsu, burgers and fries, seafood hot pots, chirashi bowls, and more. Instagram user chi__koko makes these itty-bitty biscuits and then ices realistic shrimp heads, noodles, shiitake mushrooms, eggs and…
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If you're looking for the sweetest digs, look no further than this collaboration between New York clothing company Terez and burger haven Black Tap. Known for their deluxe and expertly made burgers and skyscrapers of milkshakes stacked with desserts upon desserts, these sweet treats are featured on sleek leggings. The stretchy pants go for $78 and…
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A few weeks ago, I accepted an offer to sit down for lunch with Absolut Elyx CEO and founder Jonas Tahlin, mainly because I enjoy his product, a high-end vodka that sells for about $50 per bottle. Like most people in food media, I'd spent the previous few years circling further and further out of vodka's orbit.…
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It's a beautiful thing when food and art come together. Julia Rothman is definitely familiar with this notion. In the third book of her Anatomy series, Rothman enlists the help of James Beard Award–winning journalist Rachel Wharton and illustrates nearly everything there is to know about food. Not only is Food Anatomy easy on the eyes; it's also…
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Time for a little midday math quiz! A math equation featuring beers and burgers has stumped a whole lot of able adults who seem to need a refresher in arithmetic. The writers at the Daily Express have kindly explained to the good people of the Internet how to correctly solve this puzzle. According to the site, the total…
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This noodle dish has the consistency and flavor profile of ramen noodles without the, well, ramen. Don’t get me wrong: I used to eat the instant stuff in college; it’s salty and addictively tasty but has the nutritional value of cardboard. Whenever you eat, it’s important to ask yourself, “Is this food going to make…
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There's never been a hotter time to visit Cuba, but if it's not next on your fantasy travel list, there's Cuba! It's a collection of 75 authentic recipes gathered by the photographer-stylist team of Dan Goldberg and Andrea Kuhn, along with food writer Jody Eddy, that will bring a taste of Havana (and elsewhere) right to…
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Brooklyn restaurant the Good Fork feeds diners like they're family. Chef Sohui Kim's first cookbook is a collection of favorite recipes, tales and techniques. Whether it's Korean-tinged American fare or modern spins on French and Italian classics, The Good Fork Cookbook has a dish for everyone. This Brussels sprouts Caesar salad recipe, which she writes…
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Poached salmon with dill sauce is one of the simplest, most delicious salmon recipes you can make. It's quick, easy, goes from pan to plate and can be served chilled or warm. Why poach instead of oven-bake? It depends on whether you plan to finish all of it at once. I've found that poached salmon stays succulent and…
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Winter is upon us, which means it’s time for some serious rib-sticking food. Recently I was forced to decide between shepherd’s pie and a steak and ale pie, and I really didn’t know what to do. I thought to myself “why can’t the two be combined?” which quickly turned to an indignant “why aren't 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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The great thing about fancy roasts is they basically need zero attention, which is excellent because if you're making an impressive main course, you have sides and desserts to worry about. If anything, stay away to prevent yourself from opening the oven to see how great it smells. It smells awesome, so don't touch the…
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This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with a friend, photographer Evan Sung. Sussman's most recent cookbook, co-authored with Lee Brian Schrager, is Fried and True: More Than…
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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. These lemongrass pork meatballs are an aromatic addition to your dinner table. …
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Chef Thomas Pisha-Duffly and his team at the Honey Paw in Portland, Maine, won the title of the James Beard Foundation's “Lamb Jam Master” for this smoked lamb khao soi with egg noodles, Burmese coconut curry, fermented mustard greens, crispy noodles and lime at the American Lamb Board finale in NYC. National food editors tasted the…
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Chicken pot pies have a bad reputation—they call to mind the gluey, frozen things that you scooped up in front of the TV as a kid while watching Brady Bunch reruns. Well, here’s one that’s subtle, fresh, and — dare I say it? — elegant. With layers of chicken, tarragon, mushrooms, and leek topped by…
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Contrary to popular opinion, a great chili recipe doesn't have to be a thick, red beef-based cocoction served with shredded cheese and sour cream. Fans of juicy, tender chicken breast, rejoice! Down in Tennessee, "white chili" is more like a hearty chicken stew with the toasty cumin and rich bean flavor you love...served with shredded…
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This recipe for re-purposing Thanksgiving leftovers feeds four people, but you might want to double everything. A play on the traditional Thanksgiving sandwich, this panini's contents are nice and hot, covered in melted cheese and spiked with the perfect acidity of dill pickles — two additions we're pretty sure nobody saw on their Turkey Day…
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One of the joys of cold weather cooking is using a heavy hand with dark, sweet and deeply flavorful ingredients like bourbon and maple syrup. We borrowed this maple-braised short rib recipe from chef and maple syrup expert Jacob Griffin of Dutchess County, NY's Madava Farms, where Crown Maple syrup is made. Frequently referred to…
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Bowls of hearty whole grains topped with healthful, delicious fare are a trend that will outlast any fad pastry or rainbow this-or-that. Join food stylist and recipe developer Anna Hampton as she explores the wide world of ancient strains, gluten-free options and other filling, fiber-rich grains that pair beautifully with fresh vegetables, home-fermented foods and…
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The traditional Jewish cuisine that warms your soul and fuels your holidays gets a makeover in The Gefilte Manifesto, a collection of recipes by Liz Alpern and Jeffrey Yoskowitz. As owners of artisanal fish loaf haven Gefilteria, their spin on Ashkenazi Jewish food is as appetizing as it is contemporary, spruced up for the next generation…
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Donna Hay, Australia’s go-to home cook, has a new collection of recipes out that will inspire you to eat more healthfully while sacrificing nothing in terms of flavor and aesthetics. Whether you’re making yourself a casual lunch or masterminding an upscale dinner party, this is one book that will help ensure that everyone is nourished, satisfied…
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The new cookbook from award-winning chef and PBS show host Vivian Howard is a deep dive into Southern food. Rather than publishing a few well-known recipes from this region and that, Howard focuses on the ingredients and techniques that have sustained her native North Carolina for generations. Get your hands on this hefty tome and…
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Blogger and author Mimi Thorisson has a new cookbook out that will kindle a delicious love affair with the cuisine of the French countryside. Starring the best-quality ingredients sourced from small outdoor markets, family-owned purveyors and home gardens, this collection of recipes elevates a simple, humble cuisine to the highest level. These butternut pancakes with sage brown…
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Blogger and author Mimi Thorisson has a new cookbook out that will kindle a delicious love affair with the cuisine of the French countryside. Starring the best-quality ingredients sourced from small outdoor markets, family-owned purveyors and home gardens, this collection of recipes elevates a simple, humble cuisine to the highest level.This section of the book turned out…
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The best part of a dinner party is being a guest. And sure, being a host darting in and out of the kitchen is great and all, but wouldn’t you rather be out mingling and enjoying a glass of something? Food writer and recipe developer Meredith Steele takes the grunt work out of entertaining with…
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Isa Chandra Moskowitz is a pioneer of delicious vegan cuisine, with a ton of cookbooks under her belt and another superb one, Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week, just hitting the shelves. Try your hand at her creamy faux pumpkin pie ice cream, one of our favorite dishes…
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Your cookbook inventory is not complete without a volume or two from best-selling cookbook author and food writer Nancy Harmon Jenkins. For the olive oil fan, her new book, Virgin Territory, is essential. Part olive oil primer and part recipe goldmine, Jenkins’s guide to all things EVOO will revolutionize the way you make healthy substitutions. If you’re a…
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Mulled wine is a popular holiday drink all over Europe. The Hot Toddy’s cousin is a red wine and whole spice combination, served warm on cold winter nights. On a trip to Venice, I developed an addiction to the Italian version, vin brulé (an expression borrowed from the French) and proceeded to spent the entire week in wine-toxicated bliss.Upon my return…
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Award-winning chef and PBS show host Vivian Howard's new cookbook is a deep dive into Southern food. Rather than publish a few well-known recipes from this region and that, Howard focuses on the ingredients and techniques that have sustained her native North Carolina for generations. Get your hands on this hefty tome and prepare to see…
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Chef Richard H. Turner is truly a master of meat. From his renowned London outposts (including the heralded Pitt Cue Co.) to the great annual carnivorous festival that is Meatopia (which he cofounded), you can count on Turner for the very best “from snout to squeak.” His new cookbook, Hog, is a hefty volume of all things pig.…
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If you're craving a hearty chicken pot pie but don't have the wherewithal to...well, make a pie, try this easy dinner on for size. Cutting a few corners and scrapping the whole composed savory pastry idea will get a pot pie on the table faster than you'd think.Shred your rotisserie chicken ahead of time and…
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Baking isn't always as easy as pie, which James Beard Award-winning pastry chef Nick Malgieri addresses in his latest cookbook, Nick Malgieri's Pastry. With more than a hundred recipes for baking with sweet and savory dough, there's a culinary project in here for you whether you're a beginner or a seasoned pro. Bring this cranberry…
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Bottled cocktails are far from a new invention, but only in the last few years have they seen a resurgence befitting our current high-brow drinking culture. Back in the 1880’s, one might have kept what was called a bottled “rock and rye” — rye whiskey with rock candy sweetener and lemon — in the medicine…
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Some dishes require a side of mashed potatoes, like Thanksgiving turkey and homemade glazed meatloaf, and some merely welcome it. This recipe is a play on Irish colcannon — a staple peasant dish of mashed potatoes with cabbage and bacon. Nowadays colcannon is trendier than ever — we've made that more so by the addition…
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Memorizing this basic formula for perfect mashed potatoes will make you want to practice your roast beef. And maybe perfect the crust on those delicious grilled lamb chops or learn Marcus Samuelsson's signature Swedish meatball recipe. And probably encourage you to roast a chicken, which actually takes slightly less effort than making mashed potatoes.Russets make flavorful, fluffy…
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It's not just for frozen drinks anymore! That's right, your blender is one useful appliance. We've been reminded of this very obvious (but important) fact in author Rebecca Ffrench's new Ultimate Blender Cookbook. Suddenly sauces, baking and even burgers have taken on new life. Don’t reserve walnut miso butter strictly for beans. Try it slathered on…
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We're loving award-winning cookbook author Jenny McCoy's new dessert cookbook, Desserts For Every Season, which highlights the sweeter sides of seasonal fruit. When a famed pastry chef develops recipes for some of the nation's top restaurants, we're going to need her cookbook. This sweet potato bread pudding is a must-have for your holiday dinner repertoire. My…
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Donna Hay, Australia's go-to home cook, has a new collection of recipes out that will inspire you to eat more healthfully while sacrificing nothing in terms of flavor and aesthetics. Whether you're making yourself a casual lunch or masterminding an upscale dinner party, this is one book that will help ensure that everyone is nourished, satisfied…
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New York City chef Dale Talde is a former Top Chef star and co-owner of a growing mini-empire of Brooklyn restaurants with partners David Massoni and John Bush (the Three Kings, if you will). These include his namesake Talde, with additional locations in Jersey City and Miami, and the seasonal Thistle Hill Tavern.We’ve asked chef to slide us some of…
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Extend spring cleaning past the closet and do something good for your body with culinary authority Jenny Chandler. Her latest book, The Better Bean Cookbook, extols the virtues of vegetarian, protein-packed legumes and offers a world of ways to prepare them. Hot-smoked salmon and tender boiled eggs complement this lentil salad for a light but satisfying…
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Calling the world's healthiest vegetables! Oh here they are, in author Laura B. Russell's new cookbook, Brassicas: Cooking The World's Healthiest Vegetables. Fans of broccoli, cauliflowers, Brussels sprouts, and yes, of course our darling kale should be very excited. First up, a hearty kale salad that will leave you entirely satisfied. Guaranteed.Over the past few…
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This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her friend, photographer Evan Sung. Sussman's most recent cookbook, co-authored with Lee Brian Schrager, is Fried and True: More Than…
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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 if holiday dinner is the name…
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This recipe is part of Crispianity: a column devoted to all foods crispy and crunchy, two of the most underappreciated attributes of a great dish. Author Adeena Sussman is a food writer and recipe developer, pairing here with her friend, photographer Evan Sung. Sussman's most recent cookbook, co-authored with Lee Brian Schrager, is Fried and True: More Than…
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We believe that lasagna is so much more than just noodles, sauce and cheese. It's a technique, a way of life and a devotion to the transformative properties of comfort food. When you combine the earthy, mellow flavor of eggplant with universally pleasing freshly roasted chicken in this way, the result is a dish that's…
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As the colder months set in, warming up with a sturdy, stirred drink seems spot-on. However, tequila is not the first spirit that comes to mind for most, even after barmen like Phil Ward of Mayahuel — the first tequila/mezcal cocktail bar in NYC — helped introduce more of the American public to the incredible…
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The influx of strange and uncommon ingredients in cocktails, primarily those forged by restaurants as a means to stand out and impress, have recently come under fire for missing the mark in terms of both flavor and expectation. Autumnal spiced sweet potatoes may be excellent in a soup, but often not in a coupe. The…
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The idea that cocktails could “cure what ails you” was once taken far more seriously. Local pharmacists in the mid-1800’s often healed with the aide of spirits like Chartreuse or Peychaud’s Bitters, taking advantage of their herbal remedies. At Justus Drugstore in Smithville, MO, this pharmacy and soda fountain turned farm-to-table restaurant packs its bar with…
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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. Best of all, you can set it and forget it! Try this slow-cooker beef…
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Bowls of hearty whole grains topped with healthful, delicious fare are a trend that will outlast any fad pastry or rainbow this-or-that. Join food stylist and recipe developer Anna Hampton as she explores the wide world of ancient strains, gluten-free options and other filling, fiber-rich grains that pair beautifully with fresh vegetables, home-fermented foods and…
Read More
Mississippi chef Brad McDonald takes on the American South in his new book, Deep South. With time-tested recipes and modern spins on Southern favorites alongside stories, history, profiles and more, this is a superb volume that goes well beyond fried chicken and banana pudding. Part of the joy of Southern cooking is being able to elevate simple…
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The best part of a dinner party is being a guest. And sure, being a host darting in and out of the kitchen is great and all, but wouldn't you rather be out mingling and enjoying a glass of something? Food writer and recipe developer Meredith Steele takes the grunt work out of entertaining with…
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Mississippi chef Brad McDonald takes on the American South in his new book, Deep South. With time-tested recipes and modern spins on Southern favorites alongside stories, history, profiles and more, this is a superb volume that goes well beyond fried chicken and banana pudding. Also called hog maws, pig’s cheeks are said to bring good luck when…
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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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Raise your hand if you don't love tater tots. Thought so. While flavors are seemingly endless in a cafeteria-nostalgic kind of way, taking these childhood favorites in a Spanish direction and using sweet potatoes as a base, these are sure to be adult-approved as well. Studded with olives, almonds and chorizo, try them out at…
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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 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 up…
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Some of the best sweet and savory pastries in the world hail from the Middle East, so join James Beard Award–winning chef-bakers Ana Sortun and Maura Kilpatrick on their journey through Turkey and beyond. Their new cookbook, Soframiz, is packed with the very best, breadiest baked goods this side of the Euphrates. In 2014, I…
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Matt and Ted Lee, James Beard Award-winning chefs from South Carolina, recently released The Lee Bros. Charleston Kitchen (high up on our list of spring cookbooks to look out for). Inside is a wealth of classic homestyle and elevated Southern food we couldn't wait to sink our teeth into. Next up, a surprisingly perfect pairing of…
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Chef Ben Ford has a neat party trick: feeding everyone with a gigantic grill-centric outdoors feast. Dozens of people, typically with a whole animal. Chef Ford's formidable new cookbook,Taming the Feast, is the ultimate guide to hardcore al fresco entertaining.Need an easy, flavorful and light appetizer to keep the crowd in check while the whole…
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The fermentation process is a beautiful thing, and we, as humans, have been fermenting things for a really long time. Don't believe me? Well, there's sourdough bread, kimchi, beer, wine, liquor, chocolate (yeah, THAT chocolate), pickles, yogurt, cheese, miso, kombucha...the list continues on, and I bet there's at least one thing on that list that you…
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Sometimes the secrets of fermentation surpass our knowledge capacity. The process that yields pickles, kimchi, yogurt, wine and other tart, flavorful and especially healthy ingredients can be used to enhance almost anything you cook. Blogger, podcast host and all-around fermentation master Branden Byers' new cookbook, The Everyday Fermentation Handbook, is a fount of knowledge. Ever think you could…
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Extend spring cleaning past the closet and do something good for your body with culinary authority Jenny Chandler. Her latest book, The Better Bean Cookbook, extols the virtues of vegetarian, protein-packed legumes and offers a world of ways to prepare them. Just like anything fermented, Chinese black bean sauce adds a tangy savory punch to…
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In case you haven’t heard, there’s lots to love about Victoria, the capital of British Columbia — where the climate is mild all yearlong, the architecture is advanced and the natural scenery is beyond breathtaking. But what you might not know is that Victoria also claims fame to some serious food and drink. How is…
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Finding all the ingredients to whip up a Thanksgiving meal in London is easier than you think. We've assembled a guide for procuring the holiday essentials for the big day, and some restaurants that do the work for you.
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Banff National Park in the Canadian Rockies – located roughly 80 miles from the Calgary International Airport – is a year-round tourist destination for real outdoor lovers. There's skiing, snowshoeing and dogsledding in the colder months, and camping, kayaking and endless hiking trails to wander under its bright summer sun. With so many outdoor opportunities…
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