Cooking

The only thing better than a video of famed Philly chef Michael Solomonov making one brussels sprouts recipe is him making two recipes.

Need a step-by-step guide to frying fish for fish and chips. This recipe, which features an easy-to-follow slide show, will show you how fry fish pub-style.

What makes a Hatch Chile different from other green peppers? A visit to New Mexico's Zia Green Chile helps clear matters up about this spicy, smoky treat.

If you're anything like the typical urbanite, your cooking capabilities are generally limited by the square footage of your home kitchen. For aficionados of true wood-smoked barbecue, this can be a problem. Hulking traditional smokers and big-city apartment dwellings simply don't mix. Even the smallest-sized Weber Smoky Mountain is too big for the average New York City apartment. You…

If you're always looking for new ways to enjoy traveling and eating (like we are), Cookly is right up your alley. It's a new website that compiles all the best cooking courses around the world in one convenient place. Simply pick a location, book a lesson at a local cooking school and learn to whip up an…

There are always a couple of certainties at the annual NFL Draft. Commissioner Roger Goodell will undoubtedly be harassed mercilessly throughout the evening. New York Jets fans will lustily boo all night long…regardless of the team’s picks. And apparently — new this year — eligible college players must be able to cook in order to maintain…

We're all about the anti-recipe, which is how you cook a dish that doesn't require an actual recipe. Chili con carne, for instance. All you need is knowledge of what the dish tastes like, along with the ingredients and a solid idea of how it's supposed to turn out and you've got dinner. Rather than create…

Peak halibut fishing season is late April through October, which means we're all about to experience some of the best whitefish of the year. The fish migrate thousands of miles to spawn, resulting in firm, muscular, extra-flavorful flesh that's perfect in a wide variety of recipes. We've included three of our favorite recipes for halibut below,…

The Denver cut: You know it? Probably not. To be fair — and depending on who you ask — it didn’t really exist until a handful of years ago. We found it at Foragers Market in Brooklyn’s Dumbo neighborhood, obscured between familiar cuts like the rib eye and the New York strip. But don’t count…

Crème brûlée: the perfectly rich, eggy custard we've all enjoyed for dessert while mispronouncing and misspelling its name. It's perhaps best known for its golden-brown layer of caramelized sugar that gives off a distinct burnt taste. But what is a custard, anyway? Did you know that it’s technically a liquid that has been thickened or set via the coagulation…

A recent New York Times story about the waning popularity of breakfast cereal made note of this staggering statistic: "Almost 40 percent of the millennials surveyed by Mintel for its 2015 report said cereal was an inconvenient breakfast choice because they had to clean up after eating it."That's right — rinsing a single bowl in the morning is too much to…

In 2015 we learned a lot about our carnal instincts, mostly that our carnal instincts didn’t have us craving barbecue as much as we thought. Sure, we’re all proud omnivores here on the Food Republic editorial staff — and are not likely to pass up a 30-day dry-aged rib eye or hefty piece of hot chicken. But…

Food Republic’s column Ask Your Butcher seeks to answer FAQs in the world of butchery. Ethically minded butcher Bryan Mayer has opened butcher shops and restaurants, and has trained butchers in the U.S. and abroad. He helped develop the renowned butcher-training program at Fleisher’s. Today, he consults with farmers, butchers, chefs and anyone else who will listen. In each column,…

Chefs Joseph Ogrodnek and Walker Stern create big flavors from the tiny open kitchen of their excellent Brooklyn restaurant Battersby. In their new cookbook, they show us how to make great food in our own humble abodes, like this bright and tasty broccoli dish.Broccoli seems an unlikely candidate for charring, but the intense contrast creates…

If you're the type of person who likes the idea of cooking but doesn't have the time or patience to shop for ingredients, modern society has a simple solution: cook-at-home meal delivery. In many cities, you'll find several reputable services that will set you up with all the fresh ingredients and easy instructions you need…

Pub Royale chef Jason Vaughan has had his hands in French cuisine since the beginning of his cooking career. After years spent in San Francisco working with the likes of Michael Mina and George Morrone and in Chicago with Laurent Gras, he realized he was ready for a departure from fine dining. That shift came with the…

For a butcher, Cara Nicoletti cleans up real nice. When we meet to discuss her new book, Voracious, Nicoletti shows up at Brooklyn’s Blind Barber looking incredibly poised in a bright red sleeveless jumpsuit, with hoop earrings framed by her dark brown waist-length hair. Not a speck of blood anywhere. First, she politely asks for an…

Martin Yan has been on TV, he says, “longer than anyone.” He’s not entirely right, but when he says it, it feels right, if that makes any sense. When Yan began his career as an on-air chef personality, broadcasting through a local Calgary TV station in 1978, there were few chefs in the cooking-show arena.…

This summer, sit back, relax and soak in the sun and low prices at ALDI. From a variety of USDA Choice meat cuts and fresh, colorful produce to award-winning wines and new craft beers, ALDI has everything you need to host the perfect backyard barbecue or road trip to your favorite picnic destination – all…