Crispy Walnut Sweet & Sour Stir-Fry Recipe

These are the crunchiest walnuts you’ve ever eaten
May 19, 2015 12:00 pm
sweet and sour fried walnuts
Photo: Evan Sung, Stylist: Kaitlyn DuRoss

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 photographer friend Evan Sung. Check out this stir-fry recipe starring walnuts, deep-fried first for an earth-shattering crunch.

20 Super-Green Dishes To Celebrate Spring

Bright green recipes from a packed farmers’ market
May 15, 2015 2:00 pm

Seasonal cooking is all about going with the flow. Right now, that flow is green, which you will notice the moment you set foot in the farmers’ market this weekend. Grab bunches of whatever looks good and whip up any of these 20 dishes, starring ramps, peas, asparagus, fresh herbs, leeks, favas, spinach, scallions and other produce in its prime. 

Here Is The Easiest Way To Cook Vegetables

It’s quick, delicious and surprisingly nutritious
May 15, 2015 9:00 am

Soggy broccoli spears. Shriveled-up green beans. We’ve all been — and suffered — through plates full of them. There’s nothing less appealing than overcooked vegetables. So what’s the best way to cook these tricky veggies quickly, easily and effectively? Look no further than the trusty microwave!

25 Recipes With Spring Vegetables

Sprouts, shoots, asparagus for your dinner table
May 4, 2015 3:00 pm

We’d go so far to say as spring has popped its head out. Well, at least in the form of asparagus, but that means that a vast bounty of the best green vegetables of the year are on their way to the markets. Here’s a refresher course on the fresher course: 25 of our favorite springy, green, veggie-packed dishes for pasta fiends, salad fanatics, trigger-happy grill masters and anyone else who’s ever loved a fava bean.

Know Your Mushroom Varieties And How To Cook With Them Best

Know your honshimeiji from your hedgehog?
May 4, 2015 9:00 am

Why should you cook with maitake mushrooms over portobellos? To help solve these pressing questions, we chatted with chef Brad Farmerie. Not only does he already feature plenty of options on his menu, but he’s eager to pick up a few more to play with. He broke down the details on 11 essential shrooms.

Here’s A Video Of How To Roast And Peel Poblano Peppers

You’re going to need peppers and an open flame
Apr 22, 2015 11:00 am

This kitchen technique is both simple and fun. You’re going to scorch some peppers till they’re really charred and blistered and blackened, then slide the skins off to reveal the delicious, smoky, tender flesh beneath. It’s time to learn how to roast poblanos on the stove. Any stem flare-ups can be extinguished with a little dexterous tong action, as you’ll see in the video. You’re safe. Everything’s safe. Especially dinner. 


Spiralized: Lemon Garlic Broccoli With Bacon Recipe

Take a comforting combination for a fun spin!
Apr 17, 2015 12:00 pm
spiral broccoli with lemon recipe

The hottest kitchen gadget on the market? The spiral slicer, found online or at specialty cookware markets. Author Ali Maffucci’s new cookbook, Inspiralized, is a treasure trove of veggie noodles just waiting to make dinner healthier. Welcome to your favorite new way to use broccoli stems!

5 Places That Are Reinventing The Pickle Plate

These bites transcend the old sour spear
Apr 16, 2015 1:00 pm

Restaurants nationwide have taken a page from the old Jewish-deli playbook by offering plates of puckering pickles as starters. But these aren’t the same sour cucumber spears of yore. Writer Megan Giller uncovers some of the more interesting pickle plates being served across the U.S.


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