The fifth season of The Mind of a Chef, the documentary series from FR parent company Zero Point Zero, features Los Angeles–based chef and provocateur Ludo Lefebvre. In this clip from the new season, which begins this weekend on most PBS stations (check for your station and listings here), the classically trained chef behind such L.A.…
Read MoreEnjoy this fresh homemade tofu recipe from master Minh Tsai, founder and CEO of Hodo Soy Beanery.
Read MoreWhile your Facebook and Instagram feeds may be clogged with photographs of friends basking in the fall sun under the graceful limbs of picked-over apple trees, these images disguise the devastating harvest most New York state apple farmers faced this year. Farmers across New York, the nation’s second largest apple producer after Washington state, suffered one of the most…
Read MoreHere at Food Republic, we get it. It’s dinnertime, so what are we going to do to/with/in spite of chicken to make a delicious meal everyone will enjoy? These eight recipes were handpicked for their fall rib-sticking goodness, general tastiness and whether or not they contain chicken. (They all do.)
Read MoreYou may be familiar with the pocket-sized Japanese rice balls called onigiri. If you know this delight, you've probably also enjoyed a Japanese-style sandwich with a fried pork cutlet, lettuce, a layer of Japanese mayonnaise and tonkatsu sauce between two slices of soft, spongy crustless white bread.Now imagine if onigiri had a long-term relationship with the sandwich and produced a…
Read MoreConfession: I don't have a go-to chicken breast recipe, just a sizable repertoire of stuffing, tying, breading and frying. A pounded-out chicken cutlet is just begging to be rolled up with something delicious (and cheese) and cooked just long enough to melt everything together. After doing that for long enough, a plain chicken breast just…
Read MoreIt might sound like a joke: A chef, a bodybuilder, a mariachi band and a Buddhist monk walk into a breakfast joint.... But the only punchline in director James Casey's new short film for The Nowness is that breakfast is different things to different people. Shot in L.A. at locations like Rae's in Santa Monica,…
Read More“There are several theories about the origin of eggplant parmigiana,” Antonino Montefusco tells me. I’ve just pushed back from a meal of epic proportions at Terrazza Bosquet — a Michelin-starred restaurant inside the Excelsior Vittoria hotel in Sorrento, Italy. The eggplant parmigiana is layers of melted mozzarella and thick eggplant. The bright sauce is made from…
Read MoreYou do need special skill sets to make the perfect light and crisp tempura, but you can make delicious homemade tempura in your own kitchen, too!
Read MoreLooking for steamed dumplings in Los Angeles? How about vegetable wontons? Perhaps some stewed pork knuckles? Sure, you could hit up any one of the several chain restaurants in town offering adequate Chinese grub. But for immigrant communities, adequate is simply not good enough. Many of these individuals take their food seriously and are willing…
Read MoreIt's not every day that a restaurant becomes so popular in New York that it sets its sights on the fertile ground out West. Babu Ji, a modern Indian bistro in Manhattan's Alphabet City, is not only our favorite Indian restaurant right now — it's one of our favorite restaurants, period, and it's hitting San…
Read MoreIf you're looking for another use for that avocado pit, other than trying to grow a tree or pulverizing it into flour, you're in luck! A food science professor at Pennsylvania State University has discovered that natural food coloring can be extracted from the pit, according to Centre Daily Times. Enzymes within the pit react to being exposed…
Read MoreAmerican diner food in Britain? Absolutely! (With all apologies to classic pub grub, that is.) Chef Tom Byng opened the first Byron in London, serving the kind of burgers that seemed absent from the city's dining scene. After partnering with chef Fred Smith, who was churning out superb patties for hungry crowds, a signature burger was born. Now…
Read More[embed=https://www.youtube.com/embed/8GzlLlAmKPY]Soft shell crab isn't the first thing you expect to find on a Mexican restaurant's menu, but Cosme is where tacos and guacamole clichés come to die. The New York City restaurant's young chef Daniela Soto-Innes was working at Enrique Olvera's famed Mexico City restaurant Pujol a few years back and was planning to move to New York…
Read MoreLast year S. Pellegrino launched a Young Chef competition open to professional chefs under the age of 30. The platform serves to promote creative expression and innovation within the contemporary culinary industry. S. Pellegrino received more than 3,000 applications, which it whittled down to 20 finalists invited to represent their countries at the final showdown in Milan. Each young chef was paired…
Read MoreIn what could be caused by paradox of choice, America's overflowing amount of chain restaurants are experiencing hard times. According to the Wall Street Journal, three restaurant companies, Rita Restaurant Corp. (Don Pablo), Garden Fresh Corp. (Sweet Tomatoes) and Così Inc., have recently filed for bankruptcy. Meanwhile, chains such as Ruby Tuesday and Bob Evans have closed over…
Read MoreWhen it comes to finger food, it’s hard to beat the slider. A tiny, perfect version of the sandwich you’d eat as a full meal is just about the best culinary blank canvas we can imagine, so naturally, we’re snacking our way through photographer and recipe developer Jonathan Melendez’s new cookbook. Grab The Slider Effect and a…
Read MoreIf pasta doesn't deserve a national food holiday, nothing does. In honor of this great staple of the kitchen, a favorite of professional chefs and culinary novices alike, we present eight of our favorite pasta recipes. From the verdant vegetarian to the completely carnivorous and everywhere in between, there's sure to be a pasta recipe…
Read MorePhiladelphia may be the land of the cheesesteak, but its vegetarian and vegan cuisine game is squarely on point. Philly chefs Rich Landau and Kate Jacoby have a new cookbook out that places the spotlight on produce-based snacks, main dishes, desserts and more. Inspired by the wide world of street food, it’s got at least…
Read MoreYou've read the statistics about food waste in America — something like 40 percent of edible food that is purchased is discarded due to spoilage or misinformation about expiration dates, amounting to 20 billion pounds every year. A third of produce never even makes it to grocery stores due to aesthetic imperfections. Enter: DC-based Misfit Juicery, a sustainability-forward…
Read MoreBritish cuisine is having its heyday — no longer does toast, hash, roast or mash conjure up the bland pub-style food of yesteryear. Join Duck & Waffle executive chef Dan Doherty as he jazzes up classics, creates new favorites and puts inventive spins on some of our favorite ethnic cuisines. Eggy bread is something my mum used to…
Read MoreWe indulged a little this week. We got down to the science of naturally lactose-free cheeses for the lactose intolerant (yes, whey!), geeked out over the Big Green Egg festival, found the world's first public wine fountain and went big in the Valley of the Sun. We also spoke to chefs about cooking with blood.…
Read MoreIf anyone knows there is more than one way to make a drink, it’s Dave Arnold. Through his blog, Cooking Issues, and his NYC bar, Booker and Dax (which ends service at its current location this Sunday but should come back soon elsewhere), Dave Arnold and his team have led innumerable scientific experimentations that reinvent how a cocktail can…
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