"Alimentari" is Italian for "good food and camaraderie," so what better name for Melbourne, Australia's vibrant multicultural eatery? Join Alimentari founders Linda and Paul Jones on a story-packed discovery of Italian, Middle Eastern and modern European cuisine — and don't skip dessert. This chocolate fondant muffin recipe is a warm, gooey finish to the perfect meal. Basically a chocolate self-saucing…
Read MoreWelcome to the FResh List! Every Friday morning, the dedicated staffers in FR’s New York City office compile a list of all the random things on their minds about the world of food and drink and beyond, as well as some names to know. Here they are, rounded up in a somewhat organized fashion:1. Just Say No…
Read MoreIt's that spooky time of year, and there's one thing we can't wait to get our hands on: candy! Our friends at ChefSteps showed us a great and fun way to make soft, chewy Starburst-style treats at home. While it includes more science than your typical chocolate recipes, making these taffy-like sweets will surely give you…
Read MoreCharleston chef Craig Deihl is one of our charcuterie heroes. Since diners didn’t always order pork chops at his flagship restaurant, Cypress, in the exact same ratio as they consumed the salumi and sausages that Deihl was creating with the rest of the pig, the chef came up with the brilliant idea to start up Artisan…
Read MoreIf you've never dined at chef Marcus Samuelsson's flagship restaurant, the famed Red Rooster Harlem, add one more stop on your Manhattan "to eat" list. The Ethiopian-born, Swedish-raised New Yorker is one of the city's best-loved chefs and was a cofounder of Food Republic. Naturally, we're completely excited for his brand-new cookbook that brings the cuisine of…
Read MoreTantalizing news for burger watchers seeking plant-based restaurant options: Today, three prominent California chefs — two in San Francisco and one in Los Angeles — will begin serving the Impossible Foods burger in their flagship restaurants. Traci Des Jardins (of Jardiniere, Mijita, Public House, the Commissary and Arguello), Chris Cosentino (Cockscomb, the dearly departed Incanto, Boccalone) and…
Read MoreAs the holidays near and party planning begins, now is the perfect time to start considering how to up your wine game while entertaining at home. Wine service at home parties has evolved and morphed as the information and labels available have expanded. Globalization has made it possible for someone in Alabama to drink a…
Read MoreMuch like a public water fountain, the world's first wine fountain has made its home in central Italy, according to the Local. Dispensing locally produced red wine, the fountain is available around the clock to everyone, free of charge. Saluti! Located in Abruzzo, the fountain was installed along the Cammino di San Tammaso — a popular pilgrimage…
Read MoreThere are some things in life that just sound like they wouldn't work. One of those things is McDonald's Filet-O-Fish, a breaded, fried fish "square" topped with American cheese and tartar sauce on a standard squishy white bun. Doesn't sound great, does it? But that's where you're wrong! This little sammy is actually a delicious piece of nostalgia…
Read More"Professor of Food Safety" might first come across as a joke of a job title, but there it is, printed in black ink — right smack on the business card of Chris Elliott of Queens University in Belfast, Northern Ireland. And the fact of the matter is that his occupation is of the utmost necessity…
Read MoreLactase is not a superpower, but it does have one very important function: It breaks down lactose, the sugar found in dairy milk and therefore in cheese. Those suffering from lactose intolerance lack this vital enzyme, resulting not only in physical discomfort, but more significantly, the uniquely profound emotional distress that comes from never being able to…
Read MoreMallorca is the largest of the Spanish Balearic Islands and cultural melting pot, sitting in the Mediterranean around 250 miles from the coast of Valencia.
Read MorePoached salmon with dill sauce is one of the simplest, most delicious salmon recipes you can make. It's quick, easy, goes from pan to plate and can be served chilled or warm. Why poach instead of oven-bake? It depends on whether you plan to finish all of it at once. I've found that poached salmon stays succulent and…
Read MoreWe're huge fans of bread from around the world, especially when it's paired with cheese. That's why we were overjoyed when we found out that travel site Expedia came up with a near-complete bread alphabet. From all over the globe, there's a bread for every letter in the English alphabet (except X, of course, and if you…
Read MoreFor masterful Spanish cooking you can replicate at home, look to chef Katie Button’s new book, named for her Asheville restaurant. Cúrate is packed with 125 recipes from the classic to the modern, tapas and drinks to main courses and desserts, with plenty of surprises in between. Try this steak, green pepper and blue cheese…
Read MoreFrom steak nachos to wasabi dumplings, this New England native’s picks will help you discover some of Boston's most delicious dishes.
Read MoreNat Gelb’s reasons for starting Tasting Collective are surprisingly straightforward. Growing up in Chatham, New York, he rarely had the opportunity to dine out at restaurants. As a result, he developed a “strong connection” to the food he ate — he learned about all the ingredients that went into it; his classmates’ parents farmed it…
Read MoreWould you attempt to make blood sausage in your home kitchen? What about adding a splash of blood into a sauce? Would you bake with blood? Chefs around America are reaching for this life-force liquid, but why? And why does mere mention of blood as an ingredient make us so squeamish?“I think there’s definitely an issue,”…
Read MoreLeave it to a master of sustainability and style to author a vegetarian cookbook so chic we’re hiding our bacon. Danny Seo’s new recipe collection, Naturally Delicious, is an ode to all things from-scratch. They just happen to be really beautiful, too. Before you walk away from this braised grass-fed beef ragu with creamy polenta recipe…
Read MorePatagonia, the camping-gear brand that also sells salmon and made a documentary about how to grow sustainable foods, is now delving into the world of beer-making through its Patagonia Provisions line. The Long Root Ale is described as a "Northwest-style pale ale," Modern Farmer reports, and is brewed in partnership with Portland, Oregon–based Hopworks Urban Brewery.But it's not any…
Read MoreGood heavens, this CSA box is full of fall squash! And the farmers’ market is full of gourds of all shapes and sizes. We’re about ready to declare an official squash glut (tastier than it sounds), which means we have a moral and vegetable obligation to provide our eight greatest fall squash recipes. It was very difficult to…
Read MoreThis is a book about cheese like you've never consumed it before. Travel around the world for stories from some of the best cheesemakers in the game today, and try their time-tested (or brand-spankin'-new) recipes at home. Author Nick Haddow, founder of Tasmania's Bruny Island Cheese Company, knows the industry and its treats like no one…
Read MoreForget everything you thought you knew about Swiss cheese, especially if what you picture is a rubbery, white, hole-studded block wrapped in plastic found at your local supermarket. Real Swiss cheese, not just the mass-marketed version, offers a whole range of creamy, sharp and flavorful experiences. From the heights of the Swiss Alps to the…
Read MoreFrom James Beard Award–winning chefs to perfectly charred Neapolitan pizzas, it’s easy to see why the dining scene in Phoenix is worth paying attention to.
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