recaps

Frites Week has come and gone here at Food Republic, and we've slowly come to terms with the realization that we can no longer solely write about and snap photos of crispy, golden-brown fries. Damn, we really enjoyed that. When we weren't taking endless fry-porn shots, we actually managed to learn a thing — ten things, actually — about…

[caption id="attachment_75819" align="alignnone" width="700" ] Top: Authentic pla rad prik. Bottom left: Ramen at Momofuku Noodle Bar. Bottom right: Making a mean Collins.[/caption] With the Northeast facing massive snowfalls and the coldest winter in recent memory, chances are you're finding excuses to stay indoors. Why not crank the heat up — literally — and then…

[caption id="attachment_75623" align="alignnone" width="700" ] Clockwise from top left: Boston sandwiches, tonka beans, band-brewery collaborations, a fridge that brews coffee.[/caption] Let's start off with a bit of a mind-blowing fact: you can unboil an egg. It gets better: you can also have cheese on ALL your fries and not just the top layer. We invented…

[caption id="attachment_75573" align="alignnone" width="700" ] Clockwise from top left: Philip Tessier and Skylar Stover brought the silver medal home for the U.S. at Bocuse d'Or, NYC pop-up Goa Taco, shotgunning a beer per day, Ed Lee's gochujang chicken wings.[/caption] There are exactly two days left in January, which means you’ve been strictly adhering to all…

Last week Team Food Republic visited one of our favorite cities, Nashville, to help celebrate the launch of Skyline — a print publication we produced in partnership with Crescent Communities. The event was held at Peter Nappi, a luxury leather studio housed in the former Neuhoff Meat Packing plant in the city’s vibrant Germantown neighborhood.…

Rum! It's all that's been on our minds since this week's announcement about the U.S. restoring relations with Cuba. Do you find yourself in need of "restoring relations" at home with that special someone? Spring for one of our 10 recommended new kitchen products this holiday season, all surefire hits to please. On the topic…

The holiday season has officially arrived and the booze will certainly be flowing over the next few weeks. If you're not in Edinburgh checking out the awesome cocktail scene (and let's be honest — you probably are not), why not class up your home drinking with a wine decanter recommended by some of New York…

Did somebody say, "TURDUCKEN?" It's that time of year again, and we caught up with NYC chef Ed Cotton to discuss how he prepares the legendary ultimate Thanksgiving mash-up. Speaking of Thanksgiving, we spent one final week honing our culinary skills for the big day. Look no further for our appetizer, salad and potato dish…

Have you ever thought about which items you'd include on the menu if you ran a restaurant? Either way, chances are they're not nearly as imaginative as our illustrator Mike Houston's choices. Chances are also high that you've never seen donuts quite like the ones Philly mainstay Federal Donuts just rolled out in honor of…

With a number of beautiful goals, some red card drama and one incredible upset – did Spain really give up five? – already in the books, the opening week of the 2014 FIFA World Cup has certainly been quite a ride. Whether you’ve spent it watching at bars, on your couch, from your office desk…

It's been a crazy week here at Food Republic HQ, what with contributing editor Matt Rodbard off running amok in Australia (you can follow his exploits on our Instagram page), Super Bowl just around the corner, a slow cooker giveaway in full effect and that lady down the hall SCREAMING into her phone all the…

Last week on Food Republic, we talked elk cooking in the tundra, the difference between old and new cookbooks, the pizza battle of the sexes, and tailgate showdowns involving cheesesteaks. Joshua Slaughter, aka The Father of Haute-Alaskan Cooking, shared his passion for making exquisite meals waaay off the grid. Southern Hospitality earned Burger of the…

We're crazy for Bastille Day, regardless of how many of us know exactly what we're celebrating. Beyond the storming of the Bastille and pardoning of parking tickets, we're mainly concerned with making sure you know certain French essentials that will serve you well in all manners of life. Can you make a croque monsieur? Do…

"Nuts, grains, beans, twigs rocks, and sand that have been knocked out of the bottom of Birkenstock shoes does not a burger make. Remember that commercial: Where’s the beef? It’s like, Where’s the veg? You gotta make it great and use vegetables, not filler." — Sam Zien, riffing on the veggie burger, while also giving…

Those of us fortunate enough to live in a free country, whether it's in the United States or Canada or Europe or anywhere, owe a debt of gratitude to the men and women who have served in the armed forces to safeguard our basic human rights. Let's remember and honor those who have sacrificed as…

It's been a long, strange week in the land of Food Republic, as the busy springtime activities of the food and drink world led to long nights of schmoozing, boozing, and eating lots and lots of seasonal vegetables, meats, and what-not. During the weekend, FR's intrepid staff split forces and went a-drinkin' at the Manhattan…

“We’re highly aware that we have to do the right thing. I have a 20-year lease on my restaurant. I want to make sure that I have fish in it.”—Chef Michael White, talking about why sourcing for his Italian restaurant Marea is so important “If I'm recognized, typically the servers will trip all over themselves…

It's been an eventful week here at Food Republic, and it ended on a weird note as we were listening to Das Racist's "Rainbow in the Dark" and came across a rather bizarre rap about cheese: "We could eat the flyest cave-aged cheese fa sheez, man/We could eat gruyère, as if we care/We could eat…