Archive for January 2017

Back to Archive Index

Drink (19)

Food (51)

News (91)

  • leah cohen v2

    Short Stories: Leah Cohen's Painful Day Of Cooking In Thailand

    Leah Cohen's Pig & Khao has solidified its place as one of New York City’s top “hip” Asian restaurants since opening in 2012. The Top Chef alum serves Filipino- and Thai-accented Southeastern Asian fare in a vibrant space on the Lower East Side. There’s even a keg for all-you-can-drink beer. Long before she opened in NYC, the half-Filipino Cohen staged at several…

    By George Embiricos Read More
  • Tracy Chang Head Shot

    Chef Tracy Chang Wastes No Time In Her Fitness Routine

    In honor of Food Republic’s annual Healthy Living Month, we reached out to chefs about their diet and fitness routines and will be featuring these interviews throughout January. Next up is Tracy Chang of Pagu in Cambridge, Massachusetts.Having grown up in her grandmother's Japanese restaurant and trained at Paris's Le Cordon Bleu and later in Spain at a…

    By Tiffany Do Read More
  • fred and carrie

    Carrie Brownstein And Fred Armisen Talk Cooking Habits, Garlic In Podcast

    In the latest episode of the Talkhouse podcast, actors and musicians Carrie Brownstein and Fred Armisen chat about their cooking habits before and after starting their IFC show, Portlandia, and niche cooking trends.Both Armisen and Brownstein say they have attempted the home cook lifestyle, but because of their work schedules, neither entertains the idea much. Armisen confesses that he doesn't like…

    By Tiffany Do Read More
  • TCK-KarenAkunowiczTopChef-MAIN

    Chef Karen Akunowicz Powerlifts Her Way To Body Positivity

    In honor of Food Republic’s annual Healthy Living Month, we reached out to chefs about their diet and fitness routines and will be featuring these interviews throughout January. Next up is Karen Akunowicz, executive chef and partner of Boston's Myers and Chang.Karen Akunowicz has cooked in some of Boston's most esteemed kitchens, in Italy and even…

    By Tiffany Do Read More

  • Why Wasn't MLK A Vegetarian?

    Was Martin Luther King a vegetarian?Hell, no. But Gandhi sure was. And guess who else? King’s second son, Dexter Scott King, is. Not just that, he’s a vegan. And so was Coretta Scott King, for the last ten years of her life.Today, we celebrate Martin Luther King Day with a well-earned measure of pride. Our…

    By Tom Roston Read More
  • LunchCounterSitDownProtests

    An Ode To Lunch Counter Liberation

    On this day of remembrance, let us not forget that there was a time, not even a century ago, when many Americans were not welcome to dine at restaurants in their own communities. But despite all the advances in civil rights since then, social inequalities still exist.“What good is having the right to sit at…

    By Food Republic Read More
  • satterfield

    Steven Satterfield Went To D.C. To Talk Food Waste With Senators

    On Wednesday, as we reported earlier this week, the Food Policy Action Network and its cofounder, Tom Colicchio, visited Congress in Washington, D.C., to discuss the growing problem of food waste in America — estimated to be a $200 billion scourge on our economy, according to Colicchio. One of the chefs in Colicchio's delegation was Steven…

    By Richard Martin Read More
  • 11754741_389165534605278_122740476820119672_o

    Check Out The Latest In Food Tech At FoodBytes! San Francisco

    Ten startup companies have been selected as finalists at the next FoodBytes! San Francisco, according to Business Wire. The annual summit is dedicated to promoting innovation in food and beverage technology and agribusiness.This year’s lineup includes everything from cricket flour–based protein bars and "ugly produce" to vending machines for tireless office workers and seaweed-based pasta. Each presenter will have five minutes…

    By Food Republic Read More
  • The_Fall_of_Man_by_Hendrik_Goltzius,_Dutch,_1616,_oil_on_canvas_-_National_Gallery_of_Art,_Washington_-_DSC09946

    The Bare Truth About London's New Naked Restaurant

    This week marks the eye-catching opening of the Bunyadi, London's hugely publicized "naked restaurant." That's right, this new restaurant allows patrons to dine in the nude — and in historically prudish Great Britain, no less! Stripping away the country's old fuddy-duddy reputation, the British restaurant is proving remarkably popular: More than 40,000 people are presently on the waiting list (Victorian morality be damned).In an interview…

    By Food Republic Read More
  • Smoked Potato Recipe

    Here Are The World's 50 Best Restaurants For 2016

    Culinary luminaries from across the globe gathered Monday at Cipriani Wall Street in New York City for the announcement of the World's 50 Best Restaurants for 2016. It's the first time in the prestigious list's 15-year history that the annual accolades took place somewhere other than London. Next year, organizers will be taking the splashy ceremony to Melbourne,…

    By Food Republic Read More
  • October 11, 2015; HOUSTON, TX -- Southern Smoke fundraiser at Underbelly

    Houston's Annual Southern Smoke Event Features A BBQ Dream Team

    For the second consecutive year, Houston chef Chris Shepherd is taking his restaurants Underbelly, Hay Merchant and Blacksmith to the streets and inviting a dream team of Southern chefs to join. The group will raise money for multiple sclerosis research in honor of Shepherd’s friend and former sommelier Antonio Gianola, who was diagnosed with the…

    By George Embiricos Read More
  • Tracy'sCrabShack3

    The King Crab Queen Of Alaska Revitalizes Juneau Dining

    Juneau, Alaska, isn't on the average American's shortlist of potential relocation destinations. But Tracy LaBarge not only voluntarily moved to this remote, isolated city in the 49th state's panhandle — she succeeded in revolutionizing its entire culinary scene. After converting a crab-slinging hot dog cart into Alaska's most celebrated outpost for crab legs and bisque, the woman…

    By Ethan Fixell Read More
  • Headshot

    How Chef Lisa Giffen Built A Producer-Focused Menu At Sauvage

    Lisa Giffen emerges from the kitchen and walks straight up to me, hand outstretched, bearing a bright green snap pea. I meet her gaze and take it from her as she buzzes across the room to hand another pea to one of the managers. We are at Sauvage, a small new restaurant in Greenpoint, Brooklyn. It…

    By Rachel Signer Read More
  • 160513 BAR PHO JAMIE OLIVER ENTERIEUR196275

    Mangia! Jamie's Italian Comes To Budapest

    It is noon, and perhaps inspired by the parade of Campari bottles suspended above the bar, I order a Negroni. The first central European location of Jamie’s Italian — the booming rustic-industrial franchise from British celebrity chef Jamie Oliver — opened in Budapest three days ago, and already the dining room and red umbrella–shrouded tables…

    By Alia Akkam Read More
  • chopstickswtf

    Where Will Hockey Star P.K. Subban Eat Sushi In Nashville?

    For many fans of the NHL's Montreal Canadiens, this week's shocking trade of superstar defenseman P.K. Subban — a player The New Yorker describes as "one of the world’s most thrilling athletes"— to the Nashville Predators felt, in the words of one commentator, like "a knife to the heart." For chef Antonio Park of popular Montreal…

    By Chris Shott Read More
  • Ferran Adrià

    Exclusive: Why Is Ferran Adrià Teaming Up With Disney?

    Acclaimed Spanish chef Ferran Adrià has partnered up with the Walt Disney Company for a new illustrated cookbook that shows him flipping potato chip omelettes with Mickey Mouse and being watched by the eyes of Yoda as he slices a floating eggplant with a lightsaber for a recipe called “eggplants Padawan.” “I was with a thousand…

    By Judy Cantor-Navas Read More
  • Donald_Trump_by_Gage_Skidmore_5

    Is Donald Trump Spoiling The Party For Cleveland Restaurants?

    The upcoming Republican National Convention was supposed to be an economic boon to the caterers and restaurants of Cleveland, Ohio, with dining rooms and event spaces booked up many months in advance. But now that the big event is drawing near, the reality is turning out to be a lot less rosy. The Cleveland Scene reports that budgets…

    By Food Republic Read More
  • Meyer

    Danny Meyer Says To Find A Hot Neighborhood, Follow The Coffee

    Yesterday at the New York Times's Cities for Tomorrow conference, restaurateur Danny Meyer discussed the secret to finding a hot new neighborhood on a panel called "The Hungry Metropolis." Responding to a question from Times food writer and moderator Julia Moskin about how he decided on which "sketchy" neighborhood to place his first restaurant, Union Square Cafe,…

    By Richard Martin Read More
  • GallacherEDIT

    How A Scot Became One Of The Best Young Chefs In France

    Growing up in Scotland, Daniel Gallacher wasn't exactly inspired by the local food scene, until he started working part time in a kitchen full of Italians, just outside Glasgow. "There was something about working with Italians — another language, another culture, another way to eat — which seemed completely different from Scotland," he says. Gallacher soon quit college and…

    By Chris Shott Read More
  • Matthew McConaughey

    Behold The Rise Of The Celebrity Whiskey Creative Director

    It's not enough to simply pay some celebrity spokesman to promote your whiskey brand anymore. Nowadays, it seems, you need a celebrity spokesman with creative control to promote your whiskey brand. On Monday, the New York Times reported that famed actor Matthew McConaughey is the new creative director for Wild Turkey bourbon. McConaughey's role entails not only lending his…

    By Food Republic Read More
  • valls_ox_restaurant_2

    Greg Denton And Gabrielle Quiñónez Denton Ride Ox In New Directions

    I had a suspicion that my Instagram shot of the Spaghettios" small plate at Portland, Oregon's new SuperBite might set some people off. The dish isn't controversial-looking by any stretch; in fact, it appears delicious to the tune of more than 3,000 likes and multiple "OMG" comments. But the combination of mini pasta circles with fresh…

    By Richard Martin Read More
  • pasta

    J. Lohr Chefs' Family Meal And Cabernet

    What a hospitality professional chooses to make for family members speaks volumes. You might experience a rendition of an old family favorite recipe on the menu at their restaurant, but what they plate at home is more time-tested than any daily special. These recipes are what inspire them to cook at home, even when they’ve served others…

    By Jenny Adams Read More

  • Why Portland Indie Chef Jenn Louis Is Going Corporate In L.A.

    [embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/08/jennlouis-700x700.jpg] Jenn Louis has it all at her beloved corner spot, Lincoln, in Portland, Oregon: a devoted following, a rep as both a neighborhood joint and a destination restaurant, the sort of place that launches cookbooks, wins awards, makes diners happy. So why on earth would this chef and restaurateur take a gig in far-off…

    By Richard Martin Read More
  • IMG_3524

    Meet The Man Who Launched The Nashville Hot Chicken Craze

    John Lasater never expected to be at the forefront of a national hot-chicken movement. Nashville hot chicken is a storied city tradition that stretches all the way back to the 1930s, after all, and the executive chef of Hattie B’s Hot Chicken — which opened in 2012 — recently turned 30. Sure, Lasater started cooking…

    By George Embiricos Read More
  • Lavazza Celebrates: the Return of Andre Agassi to the US Open

    Coffee Pitchman Andre Agassi Just Can't Escape His Hairy History

    Technically, Andre Agassi is the one to bring up the mullet first, though we certainly would have gotten around to it eventually. I’ve always been an avid fan of the so-called business-in-the-front, party-in-the-back hairdo, a style that dominated the 1980s and early 1990s and was proudly worn by many professional athletes, including Agassi and an entire…

    By Vanita Salisbury Read More
  • Jason_Biggs_(6815601604)

    6 Telltale Signs That Critic Pete Wells Is Dining At Your Restaurant

    Many media outlets recently have attempted to peek behind the thin veil of secrecy surrounding powerful New York Times restaurant critic Pete Wells, from NPR's examination of his influence and emotional writing style to Thrillist's rollicking attempt to catch the anonymous reviewer in the act. But none have been so revealing as this in-depth New Yorker profile by writer…

    By Food Republic Read More
  • Massimo Bottura

    Massimo Bottura To Guest Star In Season 2 Of Aziz Ansari's "Master Of None"

    Following his restaurant's meteoric rise to no. 1 on the prestigious World's 50 Best list this year, charismatic Italian chef Massimo Bottura is getting more time in the spotlight. The artsy proprietor of Osteria Francescana in Modena — check out Food Republic's 2015 interview with the acclaimed chef — will play a role in the second season of comedian Aziz Ansari's popular Netflix series…

    By Food Republic Read More
  • Dîner en Blanc New York 2016

    A Report From NYC's Dîner En Blanc, With 5,000 Guests All Dressed In White

    “Isn’t this just fabulous?” a tall, slender middle-aged woman dressed head-to-toe in white asks another woman of similar stature and dress before they faire la bise.Couples and friends alike admire the Statue of Liberty from afar with glasses of wine or champagne while nibbling on charcuterie and cheese. Some attendees are expertly crafting photographs and selfies before…

    By Tiffany Do Read More
  • Screen Shot 2016-09-19 at 4.48.14 PM

    Why Funding Local Farmers On Kiva Is Becoming A Cause Célèbre For Chefs

    Eating local and shopping local are important, but why not invest local as well, Premal Shah asks.Shah is the president and cofounder of Kiva.org, a San Francisco–based nonprofit microlending organization that allows people to lend upwards of $25 to farmers and producers who otherwise would not be able to receive bank loans. The company has already…

    By Tiffany Do Read More
  • Restaurant Patrick Guilbaud - Restaurant

    Why Calorie Counts On Menus Are Scaring Ireland's Michelin-Starred Restaurants

    In efforts to make a more healthy union, Ireland is proposing that restaurants across the country publish calorie counts on their menus. The Restaurant Association of Ireland, according to The Journal, is wary of the legislation.Adrian Cummins, the chief executive of the RAI, said that the proposed law will discourage food tourism to Ireland, something the country…

    By Tiffany Do Read More
  • KPP_3338

    Chefs Are The Secret Weapon Against Childhood Hunger

    In the sultry heat of New Orleans a few months ago, a group of chefs from around the country gathered for dinner. The meal took place at Shaya, but the chefs weren’t there just to taste Alon Shaya’s chic Israeli food. They were gearing up for a different kind of food crawl: a tour of…

    By Chantal Martineau Read More
  • Schwab's Pharmacy and Fountain 1945 -Fountain counter service - Sunset Blvd and Crescent Heights

    A Look Back: L.A.'s Schwab's Pharmacy Was More Than A Drugstore

    Glitz and glamour weren't the only things that fueled the guys and dolls of old Hollywood. From award-winning pastry chef George Geary comes a historical look at Los Angeles's most talked-about restaurants and dishes from the 1920s through the 1980s. Packed with vintage menus, photos, recipes and trivia about Marilyn Monroe and Bob Hope's eating habits, L.A.'s Legendary Restaurants will…

    By George Geary Read More
  • Screen Shot 2016-10-11 at 4.16.02 PM

    Tasting Collective And The Art Of The Dinner Club

    Nat Gelb’s reasons for starting Tasting Collective are surprisingly straightforward. Growing up in Chatham, New York, he rarely had the opportunity to dine out at restaurants. As a result, he developed a “strong connection” to the food he ate — he learned about all the ingredients that went into it; his classmates’ parents farmed it…

    By George Embiricos Read More
  • SPYC_mainimage

    U.S. Wins Top Prize At S. Pellegrino's Young Chef Competition

    Last year S. Pellegrino launched a Young Chef competition open to professional chefs under the age of 30. The platform serves to promote creative expression and innovation within the contemporary culinary industry. S. Pellegrino received more than 3,000 applications, which it whittled down to 20 finalists invited to represent their countries at the final showdown in Milan. Each young chef was paired…

    By Kaitlyn Thornton Read More
  • daniela

    Daniela Soto-Innes's Cosme Convergence: New Chefs Rising, Episode 11

    [embed=https://www.youtube.com/embed/8GzlLlAmKPY]Soft shell crab isn't the first thing you expect to find on a Mexican restaurant's menu, but Cosme is where tacos and guacamole clichés come to die. The New York City restaurant's young chef Daniela Soto-Innes was working at Enrique Olvera's famed Mexico City restaurant Pujol a few years back and was planning to move to New York…

    By Richard Martin Read More
  • 15812177332_7d21ec8cd7_k

    Study Finds Millennial Women Drink As Much As Men

    While the wage gap still haunts the halls of workplaces throughout the United States, a recent study found that another gap has closed: Young women now drink as much alcohol as men. According to The Atlantic, research teams from Columbia University and the University of New South Wales in Australia analyzed 4 million people between 1948 and 2014…

    By Tiffany Do Read More
  • image002 (1)

    A World-Famous Chef Talks About Running A Restaurant In Kazakhstan

    A native of France, Laurent Tourondel has cooked at several esteemed restaurants in his home country, as well as done stints at some of the finest establishments in London and Moscow. Today, the chef, restaurateur and author manages 15 restaurants worldwide. His most interesting project, however, may be his LT Bar & Grill, located in Almaty, Kazakhstan.…

    By Laurent Tourondel Read More
  • judyjoo

    Judy Joo's Hollywood-Ready Journey To Culinary Stardom

    "I must admit, it was a fun time in my life. My friends and I ripped around New York City, with a bit of cash in hand, single, working hard and playing even harder. But something was missing...." That's the set-up in the introduction to Judy Joo's new cookbook, Korean Food Made Simple, but it…

    By Richard Martin Read More
  • 7395456798_5cd265e289_k

    Your Next Meal At A Singaporean Food Court Will Likely Be Machine-Run

    Due to strict immigration laws and a population of young people with higher aspirations, Singapore is replacing human employees with machines in food courts to boost productivity. Bloomberg reports that the city-state has found great success at a food court in Changi Airport where customers can select their meal from a machine, pay with a…

    By Tiffany Do Read More
  • OP_Frankfurter Spread

    Meat People: The Best Of Our Charcuterie "All-Stars"

    Idolize whichever sports icons and celebrities you want, but the real champs are the culinary folks in the kitchen, hacking apart meticulously sourced animals, seasoning and curing them and making charcuterie out of the best (and worst) bits. We've chewed the fat with some of the top masters of mousse, pros of pâté, champions of culatello and…

    By Food Republic Read More
  • Vignette_1

    Sonoma Chef Mark Hopper On Why Sourdough Pizza Rules

    “What many bakers don't realize is that good wheat can make bad bread. The magic of bread baking is in the manipulation and the fermentation. What has been lost...is this method."This quote by legendary French baker Lionel Poilane is one that Mark Hopper, chef and owner of Vignette Pizzeria in Sebastapol, California, refers to often.…

    By Katie Chang Read More
  • Image

    Chef Linton Hopkins's Five Commandments Of American Ham

    Linton Hopkins is a talker — that's for sure. Over the better part of an hour, the James Beard Award-winning chef muses about the emerging culinary scene in his hometown of Atlanta, discusses the continuous evolution of his 12-year-old restaurant Eugene, and dishes on his own latest restaurant openings and ambitious plans for the year ahead. He also…

    By George Embiricos Read More
  • marthasnoop

    Can Snoop Dogg And Martha Stewart Make Food Fun Again?

    I have shared weed with Snoop Dogg and waited on line for food at a glitzy Miami party next to Martha Stewart, so I feel more qualified than most people to hypothesize about what to expect from this unlikely duo's new show, which premieres tonight on VH1. Martha and Snoop's Potluck Dinner Party seems so bizarre…

    By Richard Martin Read More
  • Gramercy Tavern Exterior (Maura McEvoy)

    The Gramercy Tavern: A Love Letter

    The first time I pulled up a stool at the Gramercy Tavern, it was the spring of 2006 and an affable young chap named Jim Meehan — now of PDT fame — was manning the long mahogany bar. I had just arrived in New York, bright-eyed and looking, often in vain, for that illustrious bar…

    By Naren Young Read More

  • How Can Restaurants Fix The Kitchen Staffing Crisis?

    Next time you run into a chef, don’t ask how they're doing. Chances are, the answer will not be a smile and a “Fine, thanks, how are you?” More likely it will be some sort of frustration-fueled rant about staffing: “I can’t find line cooks, I don’t have a sous, I need a chef de…

    By Andrea Strong Read More
  • Ethan Pizza copy

    A Kinder, Gentler Ethan Stowell Reigns Over Seattle Dining

    In Seattle, anyone with the slightest interest in food has heard of Ethan Stowell. A self-taught chef with a knack for the business, he helms a growing empire of restaurants across the city. Stowell peddles a line of bronze-cut pasta, Lagana Foods, and has published a cookbook, Ethan Stowell’s New Italian Kitchen. As a food…

    By AnnaMaria Stephens Read More
  • JEREMIAH TOWER (2015)

    You Haven't Seen The Last Of Jeremiah Tower

    For a man who has just seen his life pass before him, Jeremiah Tower is handling things with complete composure and charm. It's hard to imagine him any other way. Wearing loafers and a houndstooth jacket along with a jaunty kerchief in his breast pocket, Tower leans far back in his chair, reflecting on yesterday’s…

    By Tom Roston Read More
  • GS3A9747-5

    Howlin' Ray's Hot Chicken Is Scorching Los Angeles

    Upon first glance, the chicken seemed pretty harmless. Chef Johnny Ray Zone of Chinatown's Nashville-style hot-chicken shop Howlin' Ray's told me it was medium heat, but medium heat to him turned out to be extremely hot for me. Standing in the backyard of his Los Angeles home while his two puppies ran around, I picked up the chicken and took…

    By Donny Tsang Read More
  • joule_main

    Tested: Can The New Joule Really Turn Home Cooks Into Sous Vide Pros?

    Full disclosure: As part of an ongoing partnership, Food Republic regularly publishes recipes from ChefSteps, the manufacturer of the device under review below. While that relationship may have helped to facilitate the procurement of this test model, it bears no significant influence on the results of our tryout. The reviewer was specifically tasked with rendering an unbiased opinion…

    By Kaitlyn Thornton Read More

  • Illustrated Guide: Whole Artichoke Gratin

    Spring has sprung, and all we want to do is sip rosé and eat artichokes, but how many artichokes can you steam before the novelty is gone? We're bumping things up a notch by making artichokes, French gratin-style. Simply fill with simple béchamel sauce, top with parmesan and slivered almonds, and broil. The best part is that the whole…

    By Laila Gohar and Nadia Gohar Read More

Recipes (45)

  • Chorizo And Manchego Nachos Recipe

    Chorizo And Manchego Nachos Recipe

    There's no better place for a nachos cookbook than the shelves of the Food Republic library, and no better way to snack than updating a beloved classic. That's something we learned after replacing jack cheese with manchego and ground beef with chorizo. Now we're ruined for life. My favorite discovery since Nachos NY began is my…

    By Lee Frank and Rachel Anderson Read More
  • Beer-Spiked

    Beer-Spiked "Nacho" Cheese Recipe

    If you're going to sit down and watch a lengthy baseball game, grab a snack that will transport you right to the park without ever having to worry about leaving early to beat the traffic. Whip up some real nachos and stay through the handshakes.I use a combination of American and cheddar cheeses, lightly coated…

    By Jess Kapadia Read More
  • breadbowl

    How To Make A Bread Bowl For Soup

    We love award-winning chef and author Richard Bertinet’s new collection of recipes, Dough. Learn to make a bread bowl for soup — no hollowing out required.

    By Richard Bertinet Read More
  • brownieholes (1)

    Party Food: Make These Glazed Brownie Bonbons

    Brownie batter is so much more than the sum of its parts. Join Brownie Brittle founder Sheila G. Mains in discovering the limitless potential of brownie creativity with her new cookbook, Butter & Chocolate. You just might find your favorite new must-bake dessert, like these glazed brownie bonbons.  Did you ever hear someone say: “I…

    By Sheila G. Mains Read More
  • negimaki

    How To Make Vegan Seitan Negimaki

    Pick up Isa Chandra Moskowitz's Superfun Times Vegan Holiday Cookbook. Everything is as colorful as it is delicious, like this vegan seitan negimaki.

    By Isa Chandra Moskowitz Read More
  • Waffled Hash Browns With Rosemary Recipe

    Waffled Hash Browns With Rosemary Recipe

    And now, a book that needs no introduction: Will It Waffle? Chefs, Food Republic editors, home cooks and general food enthusiasts are pretty much obsessed with the waffle. And rightly so. If you have a waffle maker, and you should, there are 53 recipes waiting to be made in that magical machine. Answer the age-old question —…

    By Daniel Shumski Read More
  • breadshots

    Cute Canapés! How To Make Bread Shots

    We love award-winning chef and cookbook author Richard Bertinet's new collection of recipes, Dough. Divided by chapters into white, olive, brown, rye, and sweetened breads, it's a baker's bible with more than a few fun twists — like this handy guide on how to make bread shots. These are tiny pieces of dough, which make unusual…

    By Richard Bertinet Read More
  • Add a teaspoon of orange zest to your French toast recipe for a bright citrus flavor.

    Brunch 101: Classic French Toast Recipe

    It's always useful to have a go-to French toast recipe in your brunch repertoire. This simple recipe is quick, easy and yields golden brown crunchy French toast every time. The orange zest gives it a bright citrus kick. Feel free to swap the white bread out for challah or whichever bread you prefer. Just be sure that it's soft…

    By Laila Gohar Read More
  • Grapefruit, fennel and buckthorn berry juice create a vibrant and refreshing drink.

    Grapefruit Fennel Juice Recipe

    Good juicing takes more than tossing a bunch of produce in an extractor and hoping the resulting liquid is palatable. Take charge of your glass with Julie Morris' Superfood Juices. Her tried-and-true blends are as delicious as they are packed with vitamins and antioxidants. Start off with a sweet, tangy grapefruit fennel juice. There’s a sophistication…

    By Julie Morris Read More
  • Spicy Green Juice Recipe

    Spicy Green Juice Recipe

    Good juicing takes more than tossing a bunch of produce in an extractor and hoping the resulting liquid is palatable. Take charge of your glass with Julie Morris' Superfood Juices. Her tried-and-true blends are as delicious as they are packed with vitamins and antioxidants. Start off with a spicy green juice.How much spice do you…

    By Julie Morris Read More
  • Chicken Milanese Topped With Fennel Salad Recipe

    Chicken Milanese Topped With Fennel Salad Recipe

    Now here's a cookbook we're on board with. Keepers, penned by two accomplished home cooks and former food editors, is full of recipes that even the most kitchen-challenged can pull off any old night of the week. Sit down, get comfy and let the pros take you on a tour of tonight's super-easy dinner recipe.…

    By Kathy Brennan and Caroline Campion Read More
  • Lentil Noodle Soup With Greens Recipe

    Lentil Noodle Soup With Greens Recipe

    A strong contender for "Favorite Cookbook of the Season" is Brooklyn Chef Rawia Bishara's Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking. Her Bay Ridge restaurant, Tanoreen, has been recognized by critics and media alike as one of the best Middle Eastern restaurants in New York. Update your "must-visit" list and make this winter lentil…

    By Rawia Bishara Read More
  • Chicago-Style Pork Chop Sandwiches Recipe

    Chicago-Style Pork Chop Sandwiches Recipe

    Straight from "Dr. BBQ" himself, the awesome book Pork Chop by Ray Lampe deals with one often-overlooked main ingredient: the humble pork chop. Whether they're cut thick or thin, bone-in or out, this versatile and delicious cut of pig is something we're more than willing to read a whole book on. How about a sandwich?…

    By Ray Lampe Read More
  • Spicy Vegan Dragon Noodle Salad Recipe

    Spicy Vegan Dragon Noodle Salad Recipe

    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 spicy and savory Dragon Noodle Salad, one of our favorite dishes…

    By Isa Chandra Moskowitz Read More
  • hambroth

    Got Ham? Make Ham Hock Broth!

    The founders of the Bare Bones Broth Company not only know how to name a broth company like nobody’s business; they brew up a pot of hearty goodness that will cure what ails you and just launched a cookbook. This simple clear soup has never been trendier, and despite what you may have heard, it doesn’t…

    By Katherine and Ryan Harvey Read More
  • A Winter Cooler? Try The Magnolia Guard Cocktail Recipe

    A Winter Cooler? Try The Magnolia Guard Cocktail Recipe

    When it comes to wine coolers, who doesn't love to kick back with a tall, ice-filled glass of White Zinfandel, fresh fruit and soda, right? Wrong. So Wrong. Sure, those light and fruity flavors serve their purpose in the warmer months, but it's no excuse to drink like your parents circa 1988. Thankfully, this winter cooler…

    By Brian Quinn Read More
  • From The Grill Of Mark Bittman: Greek-Style Fish With Marinated Tomatoes Recipe

    From The Grill Of Mark Bittman: Greek-Style Fish With Marinated Tomatoes Recipe

    We love the New York Times food section, so we picked up a copy of The Essential New York Times Grilling Cookbook, with recipes from the past century (or so) of outdoor cooking. All your favorite authors contributed recipes, but we're crazy about this Greek-style fish recipe from Mark Bittman's The Minimalist.Reprinted with permission from The Essential New York…

    By Mark Bittman Read More
  • Hummus And Cauliflower Tartines Recipe

    Hummus And Cauliflower Tartines Recipe

    Who doesn't love lunch at LPQ, the affectionate abbreviation for Le Pain Quotidien? Their fresh sandwiches, soups and salads, whether take-out or eaten at the famous communal table, are delicious. We got our hands on the new LPQ cookbook. Next up, a hearty vegetarian open-faced sandwich perfect for Meatless Monday.Roasting cauliflower with spices brings out…

    By Alain Coumont & Jean-Pierre Gabriel Read More
  • Fried Tofu Bánh Mì Omelet Recipe

    Fried Tofu Bánh Mì Omelet Recipe

    Few things are as good as a meal cooked by either of the Sussmans, Max or Eli. Long story short, go to Brooklyn, eat at Mile End and tell 'em we sent you. We liked their first cookbook, This Is A Cookbook, a whole bunch. But their second book, released this past fall, the aptly named Best…

    By Max + Eli Sussman Read More

Travel (15)