Thanksgiving is a time for intentional reflection and gratitude, but equally as importantly: FOOD! Thanksgiving has spun out from a one-day feast with family to a multiday, multiparty food bonanza. Friendsgiving dinner parties, cocktail parties, Friday brunches — any excuse to gather with family and friends, eat great food, and celebrate a five-day weekend.That being said,…
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Hosting a holiday cocktail party can be overwhelming. You’re supposed to look perfect while serving as the perfect host — not to mention simultaneously presenting a delicious spread and fabulous drinks. It’s not easy, but it’s totally doable. Follow our simple holiday party road map for a stress-free approach to the season. Don’t go crazy with…
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Cooking fish in general is daunting for many, but the thought of roasting and serving a whole fish can seem beyond the realm of possibility for the average home cook. In reality, roasting up a whole fish couldn’t be easier and makes for quite an impressive dinner presentation. Roasting fish with the bones in keeps it…
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Grilling has long been regarded as a summer activity, and grilled hot dogs and hamburgers have become synonymous with backyard fun. Now that we’ve settled into fall and the air has grown crisper, grills across the country are sitting unused, gathering dust and, soon, snow.We’re here to change that. There are few things more enjoyable…
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This recipe for pasta with mussels in spicy tomato sauce is a perfect example of a dish that is greatly enhanced by the quality of the wine used to cook it. Fresh mussels are steamed open in a garlicky Prophecy Sauvignon Blanc–infused broth, which is used to build the spicy tomato sauce. The light citrus…
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Salty, briny oysters can be prepared any number of delicious ways — fried with aioli, steamed with just a squeeze of fresh lemon juice, in a seafood boil with clams and mussels. But of all the preparations of the versatile oyster, nothing beats a fresh oyster, straight out of the water, with a simple mignonette.Mignonette…
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New Zealand’s natural beauty causes the jaw to drop as if pulled by a puppet string. There’s no avoiding it, as the landscape unfurls into brilliant green pastures dotted by the errant flocks of sheep, underneath a blue sky. In the Marlborough Valley, it’s instantaneous the understanding of why one would want to put down…
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In Around The World In 80 Wine Varietals, contributor Chantal Martineau unearths how a particular grape drinks differently around the globe. What can you say about a wine commonly likened to cat pee? In the kinds of bars where you probably shouldn’t order wine to begin with, you’ll often be given the choice between a…
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Sliding into summer, we're all looking for something cold to quench our thirst. Sauvignon Blanc is always reliable, but if you're not quite ready to switch gears completely to kick-you-in the-teeth acidic whites, you may want to ease into white wine season with a Sancerre. A year-round Food Republic pick but especially in summer, this…
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A quarter of a century ago, New Zealand was mostly known for sheep, Maori, and the band Split Enz. Nowadays there are still 10 times as many sheep as people on the two islands that make up the tiny nation, but instead of new wave pop music, the country is now best known for exporting…
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