Main Meats

Jalapeño-Stuffed Roast Chicken With Skin Chips Recipe

With a killer sticky-sweet honey glaze
Mar 5, 2015 12:00 pm
Photo: Paul Harrison

There was a time in my life where I roasted a chicken basically every Sunday night, almost the same way every time: salt, pepper, butter, thyme (à la Thomas Keller). But let’s be honest, no matter how good something basic is, it’s possible to get tired of it. This time, I brined both the skin and the bird in an herbacious, fiery brine that permeates the meat (and skin). The results speak for themselves.

Lamb Chops With Cilantro Chimichurri And Quinoa Salad Recipe

Juicy grilled chops and savory quinoa for dinner
Mar 4, 2015 3:00 pm
Photo: Ed Anderson

When it comes to the very best of Kosher food and wine, look no further than renowned winemaker and cookbook author Jeff Morgan. Morgan's new book, The Covenant Kitchen, features recipes he's collected from travels to Italy, Provence, North Africa, Asia, California and Israel. This is definitely the book where you'll find your favorite new lamb chops. 

Way Better Beef: Chile-Stuffed Steak Recipe

Tender grilled steak packed with fresh green chile
Mar 3, 2015 4:00 pm
chile stuffed steak
Photo: Penny De Los Santos

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 olive oil recipe goldmine, Jenkins's guide to all things EVOO will revolutionize the way you make healthy substitutions. Forgo the butter in this steak recipe and watch the magic happen. 

Here's A Logical Reason Why Certain Cuts Of Meat Are Tougher Than Others

Keep it in mind next time you're shopping for meat
Feb 27, 2015 11:00 am

We all love ourselves a chunk of short rib falling right off the bone or a slice of fatty pork belly. But what exactly makes these cuts more tender than others? Our friends at ChefSteps break down the basic science in a short article, along with a video included here.

Valentine's Day Practice Round: 14 Sexy Steaks To Make It Happen

What's sexier than steak, right?
Feb 11, 2015 3:00 pm

V-Day! We're slapping a big piece of meat on the grill (or in the grill pan, since there's still about two feet of snow taking up our grilling turf). Show off that perfect medium-rare you've perfected over the years, or skip cooking altogether and impress with the best tartare your date's ever had. Don't worry, there's a cauliflower steak and a lobster steak in there, too. Now's not the time to leave anyone out of a good time. 

Travel To Argentina For Perfect Beef. But You Knew That Already.

Watch "Carni de Mi Carne," prepare to crave steak
Feb 10, 2015 3:30 pm

"What happens is that our cows walk around the fields and eat wheat and alfafa. They are never in a barn," says Francis Mallmann, Argentinian king of meat and fire. Kayhan Ozmen of London-based arts and culture channel NOWNESS captured Mallmann's passion — along with plenty of fat-marbling porn — in this tantalizing, sizzling short (but powerful) reel. Seriously, Argentina is a meat party and everyone's invited. 

The Blood Orange Duck Recipe That Will Win Christmas

Sweet and savory duck makes a juicy centerpiece
Dec 16, 2014 1:00 pm
blood orange duck recipe

We're fans of ace chef and Food Republic co-founder Marcus Samuelsson's new book, Marcus Off Duty. Filled with favorites from his Harlem and West Village restaurants, family favorites and contributions from his list of awesome friends, this cookbook has a little bit of everything. Ready to crush Christmas dinner? Think duck à l’orange without the usual suspects.

10 Things That Might Surprise You About The Wild World Of Heritage Pork

The 'other white meat' this certainly ain't
Dec 11, 2014 12:00 pm

First of all, to clear the air about what exactly heritage pork is, it's the meat from a distinct breed of pig — whose presence can be traced back to the time before industrial farming. Meaning, these pigs were the original "free range" back in the time when all animals were. Some heritage breeds have become rare and even close to extinction, so over the years there has been a push to bring them back. And as for the flavor, the most appetizing aspect of these animals? In a world where all pork products taste similar, heritage pigs rise above the rest. Here are some facts to know.

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