• phogarnish
    By Andrea Nguyen

    Pho Tips: How To Garnish A Bowl Of Pho

    If you're ready to start eating pho like a pro, pick up a copy of Andrea Nguyen's "The Pho Cookbook." Kick it off by learning how to garnish a bowl of pho.

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  • meatballs
    By Samantha Seneviratne

    Lemongrass Pork Meatballs Recipe

    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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  • marrowdumplings
    By Marcus Samuelsson

    Marcus Samuelsson's Marrow Dumplings With Charred Broccolini

    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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  • massaman
    By Cat Lau

    Inside The Anatomy Of Your Favorite Thai Curries

    Red, yellow, green and Massaman may be all that you know about Thai curries. If you've come that far, however, let's break down these famous dishes and see exactly what's inside. Which ingredients go into each curry paste, and what are the aromas and colors that give each curry its unique qualities?There's some ingredient overlap — you'll…

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  • salmon
    By Andie Mitchell

    Brown Sugar– And Chili-Rubbed Salmon

    With all the diet-centric cookbooks out these days, can’t we all just have a little fat and carbs and leave it all behind? Yes, we can! Grab a copy of food writer and blogger Andie Mitchell’s Eating in the Middle and redefine what a balanced diet means. Besides, it’s not a really good recipe if…

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  • chilicrab
    By Da-Hae and Gareth West

    Spicy Shellfish: How To Make Korean Chili Crab

    Da Hae and Gareth West, co-owners of London’s bustling “Ameri-Korean” street food restaurant Busan BBQ, just released a new collection of their favorite recipes. Peruse their cookbook, K-Food, and get to know their distinct style, from classics to inventive fusion and everything in between.My family have been going to Jin Go Gae, a Korean restaurant in…

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  • pescadotacos
    By Julian Medina

    Tacuba Tonight: How To Make Pescado A La Talla Tacos

    Chef Julian Medina is one of NYC's most beloved Mexican chefs, with five restaurants under his belt and a cult following of taco fanatics. His newest outpost is a Hell's Kitchen location of his popular Tacuba restaurant, a Day of the Dead–themed food fiesta, complete with finely crafted cocktails, ceviche and everything else you could want from an…

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  • Pork-Shoulder-Tacos-03
    By George Embiricos

    How To Make 30-Minute Mole Sauce At Home

    Mole is a notoriously time-consuming sauce. Iterations of the legendary Mexican staple are endless, and even those recipes closely associated with a particular region — such as Puebla, birthplace of the chocolate-laced mole poblano — vary from household to household.Luckily for us, our friends at ChefSteps condensed the process down to 30 minutes by using a…

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  • grasshoppers
    By Shami Radia and Neal Whippey

    Bug Fries! Make These Spicy Beer Tempura Grasshoppers

    Insects are the trendy, sustainable way to get your protein. We’d say “new,” but we’re way behind on the bugs-for-protein trail, and it’s time to catch up! Hone your entomophagy skills with Shami Radia and Neil Whippey, cofounders of Grub — a company that sells high-quality bugs ready to be used in cooking or eaten alone — and…

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  • tagliatelle
    By Aliya Leekong

    Tagliatelle With Maitake Mushrooms And Pickled Chilies

    Chef, author, TV host and global culinary ambassador Aliya Leekong is a Food Republic favorite. Leekong sources techniques and ingredients from around the world, and whether you're making a recipe from her cookbook, Exotic Table, or just one off the top of her head (like this incredibly delicious tangy-spicy pasta), you're in for an excellent meal. Maitake mushrooms…

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  • beeftacos
    By Jonas Cramby

    No Beans About It: Beef Chili Tacos

    Frank X. Tolbert was a chili lover who dedicated his life to finding the perfect chili recipe. This is what he discovered: no tomato, no beans, and just a whole lot of chili. This chili is hot, of course, but it’s a kind of muffled, rumbling heat, almost like a caress.Reprinted with permission from Tex-Mex From…

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  • By Katie Chang

    Chile Reception: 6 Places To Eat Really Well In Santa Fe, New Mexico

    “Green or red?” “Spicy or mild?” “Are you going to eat it on something (like a burger or enchilada) or in something (like a stew)?” This is pretty much the kind of responses you get when you ask locals where to get good chile in Santa Fe. Because in this city, it’s not just a…

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  • By Linnea Covington

    Why You Should Be Cooking With Green Chilies

    Don’t get this capsicum confused with other green-colored chilies — there’s a reason the New Mexican variant has such a cult following. They’re spicy, meaty, bright and oh-so-flavorful, especially if you’re lucky enough to score them freshly roasted. The lushness of the pepper really showcases that this vitamin C-packed ingredient is indeed a fruit. However…

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  • By Food Republic

    Did This Iowa News Reporter Find The World's Hottest Burger?

    How's this for "stunt food"? A restaurateur in Iowa claims to have created the world's hottest burger and has reportedly petitioned Guinness World Records to create a whole new category to fit this insane inferno of a beef patty. It's called the "Hellfire Burger," and Xtreme Smokehouse and Grill owner Loren Gingrich requires you to…

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