sriracha

These vegan sriracha meatballs pair with smoky grilled vegetables for a hearty bowl of noodles you won't forget any time soon.

Stoke your fire for modern Taiwanese food like you've never imagined. This grilled corn with sriracha butter is a hot reminder to grill your veggies.

Imagine your favorite food. Now imagine an ice-cold bottle of your favorite beer. What if there were a way to fuse the two together into one?

Kale. Cronuts. Sriracha. Coconut water. Ramen burgers. These foods and drinks have flown off shelves and inspired plenty of copycats and knockoffs. But are they technically food trends? Fads? Perhaps both? Forbes recently tackled the issue, clearly differentiating between the two.According to the biweekly business magazine, trends are identifiable and explainable. For example, it’s no…

Pitmaster Bill Gillespie's barbecue team was named Grand Champion of the prestigious American Royal Barbecue Invitational, so you can assume he knows a thing or two about smoked pork. Bacon, in particular, as it turns out, in The Smoking Bacon & Hog Cookbook. It's time to make the best onion rings on the planet. People are…

Boston-based burger blogger, chef, recipe developer and cookbook author Richard Chudy is one of our culinary heroes. His impressive mastery of all things fried, cheesy and dippable has expanded to his recent book, American Burger Revival: Brazen Recipes to Electrify a Timeless Classic. Cowritten with chef-author Samuel Monsour, winner of Boston Magazine’s “Best Burger” award, American Burger Revival…

Welcome to the afternoon roundup! If it happened in food today, it's news to us. Here are a few stories that have caught our attention. Food Mergers: Regulators in Washington are voting on the merger of Sysco, the number-one food distributor in the United States, and number two, US Foods. Festivals: Organizers for Harlem EatUp!,…

[caption id="attachment_75412" align="alignnone" width="700" ] Americans are likely to immediately associate Sriracha sauce with the Huy Fong Foods version.[/caption] Few food products have been met with such a frenzy — and have stood the test of time — quite like Sriracha. Since exploding onto the U.S. culinary scene just over a half decade ago, the…

We’ve all heard about how Sriracha, an iconic pepper sauce that is so fun to say, makes everything better. We have to say that there is something to the sauce’s sudden ubiquity. We’ve been keen observers for some time, be it sorting out the counterfeit schemes to reporting on the Sriracha electronic music festival that…

Need a Brooklyn restaurant recommendation? Put down the Yelp and grab a table at Martha, chef/owner Andres Valbuena's Fort Greene supper club-turned Chinese bistro. Valbuena's General Tso fried chicken has risen to the top of the heap as Martha's most popular dish, which led to a spin-off project named "Tso," you can enjoy all weekend…

Good news for Rooster Sauce aficionados: the legal battle between Sriracha maker Huy Fong Foods and the city of Irwindale, CA, where the ultra-popular hot sauce is produced, has come to a seemingly amicable end. RELATED: Sriracha: Condiment or Hot Sauce? Discuss. According to the Pasadena Star-News, Irwindale officials last night unanimously dismissed a lawsuit…

Give your tubesteak a little flair...or a ton, with food writer Russell van Kraayenburg's ultimate hot dog book, Haute Dogs. Wherever you hail from, there's a hot dog that speaks to you. Not literally, that would be terrible. But believe us, these franks have some serious soul. You may not be familiar with the Seattle Dog.…

I’ve kind of got a thing for Sriracha. The flavor, the heat, the backstory — I love it all. And when I got this crazy idea back in 2009 to write a cookbook about it, I had no idea where it would take me. In the years since, I’ve come across all kinds of interesting…

You might say that Randy Clemens wrote the book on Sriracha (see also: Randy Clemens Knows More About Sriracha Than, Well, Anybody). His new book, The Veggie Lover's Sriracha Cookbook (Ten Speed Press), captures the magic of the beloved "Rooster Sauce," with vegan and vegetarian recipes that pack just the right amount of heat. But…

When I made the switch to a plant-based diet, I thought tamales were out of my life forever, since they're traditionally made with lard. But I had a vegan tamale at Tamara's Tamales on the Westside of Los Angeles that rocked my world and sent me to my kitchen to create my own version. Dios…

Randy Clemens’s relationship with Sriracha began long ago, when he would eat at a Vietnamese friend’s house after nightly band practice. What began as mere enjoyment quickly turned into infatuation and Clemens has now penned two cookbooks – his most recent work is The Veggie-Lover’s Sriracha Cookbook for Ten Speed Press – based on the…

We’re on a mission to educate you about global cuisines here at Food Republic. We previously rounded up our best stories about Spanish food, covering everything from tapas to txakoli. We’re back at it again this week, looking to shine a light on the food and drink of Thailand, one of our all-time favorites. Here…

Welcome to this installation of What To Eat For Lunch: Eternal Questions edition. Nope, not what happens after you die. What to call sriracha while you're still living. I took a quick poll of colleagues, woke Gchat friends out of their idleness, texted those I knew to be in the throes of morning boredom and…

In this video from the good people at Food Curated we’re introduced to Jolene Collins, the woman behind Love Of Jojo’s Sriracha – an Etsy shop with some serious bite based in Brooklyn, NY. She’s a serious fan of sriracha, that ubiquitous red pepper sauce found in Thai and Vietnamese restaurants, as well as greasy…

This granita gets its heat from sriracha, a spicy Asian hot sauce, and freshly grated horseradish. For a milder version, cut down on the amounts, or omit them entirely. For a five-alarm treat, increase the sriracha to one teaspoon. (And don't say we didn't warn you.)

Burgers have become my new fetish — I’m sort of obsessed. For me, it’s all about the burger blend, which is why in my recipe I’ve increased the fat content by adding brisket to give the meat a special lusciousness. Then, as opposed to adding ketchup at the end, I brush the burgers with a…