• samosas (1)
    By Ashok Bajaj

    Seasonal Snacking: Sweet Potato Samosa Purses

    Washington D.C. is home to a wealth of beloved restaurants, but Rasika stands out for its longevity and popularity. The modern Indian eatery takes classic preparations and modernizes them using local, seasonal produce. The ambiance, service and beverage program have all contributed to Rasika's long reign as one of the Capitol's favorites. These sweet potato…

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  • soybeef
    By Food Republic

    Comfort Food Classic: 8 Ways To Make Braised Beef

    There's nothing quite like a hearty beef dish that embodies the term "fork-tender." You won't even need a knife when you make braised beef with these eight recipes. They hail from all over the world — Italy, Taiwan, Korea, Britain and beyond — and are just waiting for a cozy spot in a Dutch oven. As…

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  • potstickercrepe
    By Abraham Conlon

    Fat Rice's Potstickers Royale With Crispy Crepe

    Join Chicago chefs Abraham Conlon and Adrienne Lo on a journey to discover the vibrant culinary culture of Macau. Their Chicago-based Macanese restaurant, Fat Rice, draws a crowd that craves this particular style of Portuguese-influenced Asian cuisine, and with their new cookbook, you can try it at home. Crunch into potstickers royale embedded in a crispy crepe…

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  • thanksgivingramen
    By Dale Talde

    We're Thankful For Dale Talde's Thanksgiving Ramen Recipe

    New York City chef Dale Talde is a former Top Chef star and co-owner of a growing mini-empire of Brooklyn restaurants with partners David Massoni and John Bush (the Three Kings, if you will). These include his namesake Talde, with additional locations in Jersey City and Miami, and the seasonal Thistle Hill Tavern.We’ve asked chef to slide us some of…

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  • marrowdumplings
    By Marcus Samuelsson

    Marcus Samuelsson's Marrow Dumplings With Charred Broccolini

    If 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…

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  • dumplings_main
    By Jess Kapadia

    Every Dumpling Recipe You Need For Dumpling Night

    It’s time to open up your mind — and one of those 200-packs of wonton skins you can buy at the supermarket. Whether you’re going for basic pot stickers, fried duck delights or foie gras–stuffed dim sum, we’ve got a dumpling recipe for you. We’ve also opened up the game to empanadas, gnudi, crab rangoon…

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  • dumplings_anchor
    By Jess Kapadia

    How To Make Dumplings Without A Steamer

    The day before the last Food Republic Test Kitchen, I saw the triple-tiered bamboo steamer in use at our studio. The next day, as I prepared to make dumplings, it was nowhere to be found. Thankfully, I also don't have a steamer at home. Well, it's not thankful I don't have a steamer; I need to get one of…

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  • beetgnocchi
    By Beatrice Peltre

    Pretty In Pink: How To Make Red Beet Gnocchi

    Author and blogger Béatrice Peltre has a new collection of recipes out that will have you craving French food like never before. One of the most appealing factors of French food is that it’s made at home for family — like this dish for her daughter. Though France’s fine-dining scene has garnered world renown, it’s eating at…

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  • dumplings_main
    By John Ash and James O. Fraoli

    Wrap It Up: How To Make Duck Dumplings

    Eating close to nature has never been more popular. Except, well, back when we ate close to nature because that’s where food came from. Shun the supermarket tonight and hit the land and sea for the freshest food known to mankind with the award-winning culinary team of John Ash and James Fraioli.These dumplings can be…

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  • empanadas
    By Jennifer Trainer Thompson

    Better Bar Food: How To Make Crab Empanadas

    James Beard–nominated cookbook author Jennifer Trainer Thompson's new book title says it all: a fearless guide to grilling, shucking, searing, poaching and roasting seafood. If you have a fish craving that can only be satisfied in your own kitchen, Thompson has a recipe, detailed instructions and plenty of information on why your hankering is awesome. I fell…

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  • dumplingsoup
    By Jean-Francois Mallet

    Soup With Glazed Pork, Noodles And Dumplings

    Name a major world city; it probably has a Chinatown, and the food there is likely excellent. Professional chef and photojournalist Jean-Francois Mallet has catalogued some of the world’s best Chinatowns (and 100 of their most beloved recipes) in his new cookbook. Some Chinatowns lean Vietnamese, others Thai. Some boast regional Chinese menu items you’ve never seen before,…

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  • Dale Talde, master of all things Asian fusion, crushes the dumpling game with brand-new shu mai.
    By Dale Talde

    Dale Talde's Shrimp Boil Shu Mai Recipe

    New York City chef Dale Talde is a former Top Chef star and co-owner of a growing mini-empire of Brooklyn restaurants with partners David Massoni and John Bush (the Three Kings, if you will). These include the namesake Talde, bourbon-and-bits bar Pork Slope and the seasonal Thistle Hill Tavern. Over the past few years we’ve stopped by the kitchen…

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  • Pan-Fried Mascarpone Gnocchi With Basil Pesto Recipe
    By Lorraine Pascale

    Pan-Fried Mascarpone Gnocchi With Basil Pesto Recipe

    We’re working our way through British chef and “lightening up” empress Lorraine Pascale’s new book, Everyday Easy. Just because it’s light and simple doesn’t mean it can’t be flavor-packed and beautiful. Just look at these stunning gnocchi! I first had gnocchi in an Italian restaurant near my house, and I had to find out all about it:…

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