Jeffrey Morgenthaler is Food Republic’s contributing cocktail editor and the author of the column Easy Drinking. He currently manages the bars Clyde Common and Pépé Le Moko in Portland, Oregon, and is the author of The Bar Book: Elements of Cocktail Technique. Back in 1993, Joe Langhan and an intrepid band of network executives had an idea for…
Read MoreYou've probably seen the word "fancy" on a bottle or packet of ketchup and had one of two reactions: nothing, or "Ooh, fancy ketchup — I hope it's just the regular stuff." What exactly is fancy ketchup? Is it Heinz's caramelized onion– and bacon-flavored ketchup, whose reviews describe its flavor as "chemical and burned" and "not…
Read MoreWant to get the best Food Republic stories as selected by our editors? Every Tuesday and Thursday, Food Republic sends 'em directly to you via email. Dig into our latest recipes, from succulent butter-poached ribcap steak to the deep-fried burrata you never knew you needed in your life. Peruse the best of this week's stories on world…
Read MoreBoston-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 brand-new 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…
Read MoreLinguiça sausage, a spicy Portuguese link of highly seasoned pig innards, is a staple of the menu at NYC chef George Mendes's popular restaurant, Lupulo. It's wood-grilled to a crisp and topped with cilantro, pickled carrot and onion, and chili-infused mayonnaise.Chef Mendes uses the sausage in many forms, including in a breakfast sandwich at Bica. Over Labor Day,…
Read MoreWhen the weather turns chilly and grilling season is all but a distant memory, turn to the cast-iron pan to keep things hot! We've gathered up eight of our favorite recipes for your treasured heirloom (or new kitchen addition) that will prove beyond doubt why this tool is one of the best in your culinary arsenal.
Read MoreWhen Portland, Maine, chef Andrew Taylor and his partners opened Eventide Oyster Co., they were already raising some eyebrows. Oysters in a lobster town? The concept was risky, but Taylor and his team expertly utilized Portland’s bountiful harbor to create a menu that highlights the best of Maine’s waters…with a twist. Their lobster roll eschews the traditional…
Read MoreA surprising number of food cultures feature a dish of seasoned raw beef that's beautifully plated and served with the barest of accompaniments. Which got us thinking: Time for another global food chart! From the familiar hand-chopped tartare and razor-thin carpaccio to the fiery hot, barely seared, cheddar-studded and scallion-bedazzled, there's a preparation to strike every carnivore's fancy. Feed your…
Read MoreA sturdy cast-iron skillet is the key to a world of delicious dishes. With the power to sear and crisp like no other tool in your kitchen, this pan is definitely worthy of a whole cookbook from the culinary pros at Better Homes and Gardens. Choose a firm, tart apple, such as Granny Smith or…
Read MoreIt's a beloved dish around the world, prepared in endless ways. It dresses up as easily as it dresses down. It's spaghetti, and it feeds everyone from the broke college student to the Italian culinary purist. For such a simple kitchen staple, spaghetti still has a few tricks up its sleeve. Here are three fun…
Read MoreFood blogger Daina Falk (daughter of renowned sports agent David Falk) just published a cookbook of her favorite tailgating dishes. From rookie recipes to legendary snacks, entrees and desserts, The Hungry Fan’s Game Day Cookbook has a winner for every sports fan out there. These recipes come from celebrity chef Michael Mina, who has won several awards from…
Read More“It’s something that people don’t know about, so it’s like a secret weapon,” says executive chef Charles Welch.Welch is referring to tepache, a peculiar ingredient amidst his cocktails at the new Honey’s in Chicago. A slightly boozy Mexican pineapple drink — a juicy soda with a kick — tepache might sound strange to you, but…
Read MoreEating local and shopping local are important, but why not invest local as well, Premal Shah asks.Shah is the president and cofounder of Kiva.org, a San Francisco–based nonprofit microlending organization that allows people to lend upwards of $25 to farmers and producers who otherwise would not be able to receive bank loans. The company has already…
Read MoreYou'd think James Beard Award–winning NYC chef Dan Kluger would be too busy opening his brand-new restaurant to loan a recipe to California roadside–style LES eatery Genuine Superette. When it comes to sharing sandwiches, however, there's always plenty of time. Other guest chefs who have inspired dishes at Genuine include Jamie Bissonnette, Michelle Bernstein and Paul Liebrandt. All you…
Read MoreIn Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.“People don’t take trips…
Read MoreHam and Sohla El Waylly are the 30-year-old chef-owners of Hail Mary, a New American–style diner in Greenpoint, Brooklyn. One look at their menu says it all (and yes, of course breakfast is served all day). The two chefs have a wealth of popular restaurants on their résumés and are putting their skills and creativity towardsreinterpreting…
Read More“Isn’t this just fabulous?” a tall, slender middle-aged woman dressed head-to-toe in white asks another woman of similar stature and dress before they faire la bise.Couples and friends alike admire the Statue of Liberty from afar with glasses of wine or champagne while nibbling on charcuterie and cheese. Some attendees are expertly crafting photographs and selfies before…
Read MoreThe biggest problem with doggy-bagging food is the series of undesirable changes that a meal will almost always undergo in the 12 to 24 hours that it’s stored. A night in the fridge is the shortest distance between your favorite dish and an unpleasant leftover situation. In that time, a succulent brisket-short rib burger can turn…
Read MoreWe went big this week. Think the size of the Earth big. That's right, we had all things global on our minds. We found incredible vegetarian-friendly meals in Guatemala, discovered a briny little secret in New Zealand, got to know some sweet treats from China and Portugal and got very familiar with the anatomy of Thai…
Read MoreAs early autumn chills the air, our palate for sweet flavors that cut through the summer's heat and humidity diminishes, leaving room for explorations into bitter. Though not relegated to any particular season, the herbs and roots of the darker amari are perfect for creating more complex, sturdier cocktails that tend to warm as well as…
Read MoreIf you have one super-simple baking recipe in your arsenal, make it banana bread. If you have two, make sure the second one is zucchini bread. While grating zucchini takes slightly longer than peeling overripe bananas, the resulting treat is well worth the effort. That's right, zucchini dresses sweet or savory, and if you've never had…
Read MoreIn Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.The artisans that flourish…
Read MoreMany people believe that espresso coffee must always be dark, highly caffeinated or labeled “espresso” on the bag. But these things are myths. In fact, espresso can be made from any kind of coffee bean at all (remember: Espresso is a brewing method, not a type of bean), though there are some that are better…
Read MoreWhile the plastic jar of Peter Pan is hardly going out of style, some consumers have left the ubiquitous jars of industrial peanut butter sitting on the shelf in favor of a new regimen of gourmet brands and exotic-sounding nut butters like hazelnut, almond and cashew. And as more purveyors come on the market, the…
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