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There’s a massive bounty of green goodness hitting farmers markets as we speak! Get there first this weekend and pick out the best seasonal produce of the moment. We’ve got our eyes peeled for these special spring vegetables in season, destined for pizza, pasta, quiche, salads and lots of other delicious dishes (even cocktails!) Fiddleheads and white satin carrots, anyone?

How To Cook Baby Leeks

Unlike other tiny vegetables, baby leeks aren’t merely little versions of the bigger ones. Despite the name, these greens are actually more akin to spring garlic or green onions, all of which fall into the Amaryllidaceae family. Like the rest of the family, baby leeks are easy to cook and clean, simple to store and pack a lot of flavor. “They’re definitely strong, but not too harsh-tasting,” says chef Jared Rogers of Pawpaw Restaurant in Charleston, South Carolina. “I like using baby leeks in place of scallions or garlic.” Since Rogers’s new space serves Southern-inspired cuisine using local ingredients, baby leeks are perfect for the eatery’s spring debut and will work brilliantly on your own March table as well.

Fresh Ricotta, Artichokes, Asparagus


When you need a break from the food world taking itself a little too seriously, pick up The Gannet’s Gastronomic Miscellany and chuckle your way back to reality. This hilarious book of parody, satire and yes, many facts, is a stark contrast to croissant-doughnut hybrids and garnishes applied with tweezers. Enjoy these absurdist moments in food science that really happened, though it may be hard to believe. 

Reprinted with permission from The Gannet’s Gastronomic Miscellany

Absurdist Moments In Food Science

A parody of the Nobel prizes, the Ig Nobels were established in 1991 “to celebrate the unusual, honour the imaginative, and spur people’s interest in science, medicine, and technology,” according to co-sponsor Marc Abrahams. Their motto: “First make people laugh, and then make them think.” A few of the awards have implications for food and drink…


Callum Ormonde and Colin Raston, and Tom Yuan, Stephan Kudlacek, Sameeran Kunche, Joshua N. Smith, William A. Brown, Kaitlin Pugliese, Tivoli Olsen, Mariam Iftikhar and Gregory Weiss won the Chemistry prize for inventing a chemical recipe to partially un-boil an egg.


Jiangang Liu, Jun Li, Lu Feng, Ling Li, Shubham Bose, Jie Tian and Kang Lee won the Neuroscience prize for trying to understand what happens in the brains of people who see the face of Jesus in a piece of toast.


Brian Crandall and Peter Stahl won the Archaeology prize for parboiling a dead shrew, swallowing it without chewing, and then carefully examining everything excreted during subsequent days, so they could see which bones would and would not...

In 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. Ready to wine, dine and relax at Madrona Manor?

Picturesque and quiet is exactly how anyone would describe a wine country vacation, especially when staying at Madrona Manor. Lush gardens surround the sleepy hotel that’s located on top of a hill overlooking a vineyard. Find your way uphill to the property’s greenhouse, where produce is grown for the on-site Michelin-starred Restaurant at Madrona Manor. When you need a place to rest your head or a claw-footed tub to soak in after a long day of wine tasting, this gorgeous Victorian mansion is the place to stay.

The Rooms

In true bed-and-breakfast tradition, every room at the Manor is slightly different. Unique pieces like an elephant-shaped toilet make the hotel feel like a collector’s happy place. You’ll be lucky to score the room with a canopy bed that completes the fairytale vibes. Every room is equipped with a functioning fireplace...

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By now you’ve heard all the reasons to go plant-based or vegan. Or so you thought. On today’s podcast, Beyond Meat CEO Ethan Brown discusses his company’s rise as a producer of plant-based meat replacements, heat he’s facing from Big Beef and why even professional athletes are choosing Beyond burgers over the real thing. Host Richard Martin, who caught up with Brown at South By Southwest in Austin, also asks Brown what he’d say to Aaron Franklin about the future of BBQ. And there’s talk of Beyond’s new sausage line, which just became available at Whole Foods nationwide, and which Martin deems to be Beyond’s best product yet. We wrap up with more Bad Yelp Reviews of Good Restaurants. But first, the news:

Today’s News:

The Boston Globe reports that due to a combination of iced-over Canadian lobster fisheries, high demand and several nor’easters in March, a lobster shortage is upon us.

Whole hard-shell lobster prices have nearly doubled to $15 per pound. Last year, live lobster by the pound sold for as little as $8. As for pre-shucked meat restaurants purchase for lobster rolls, it’s selling for $8 more this year, bringing the price to $40 per pound.

Naturally, menu prices are reflecting the shift in price. The average lobster roll in Boston goes for $24; however, this year, some chefs have had to charge as high as $49 apiece. Some restaurants, like Island Creek Oyster Bar and Boston Chops, have gone so far as to take lobster off the menu entirely.

According to The Boston Globe, March and April are generally poor months for lobster fishing. The government also only allows a quarter of Maine’s lobstermen to work during this time to prevent overfishing. This limit has put more pressure on the Canadian supply, which has also experienced an extremely cold winter, making it difficult for fishing boats to stay out at sea for long periods of time.

With the weather warming up, it’s possible that operations will return to normal. But until then, expect to spend a little more for your lobster rolls. Or, make this very cost-effective, totally vegan version.

The post Would You Pay $49 For A Lobster Roll? Shortage Causes Prices To Soar. appeared first on Food Republic.

No matter your level of pizza fanaticism, you’re going to love Pizzapedia. Food illustrator Dan Bransfield’s new book is devoted to the ultimate universal favorite food, which has never fallen out of favor with its massive audience. An essential primer and master class all in one, this delightfully retro-themed tome is packed with information, charts, stories, recipes and more. But let’s talk about Pizzapedia’s endpapers — the inside covers of the books.

The moment you open the book, which is embossed with the scalloped edge of a paper plate you might see at your local pie joint, you’re greeted with intricate watercolor illustrations that display a range of essential pizza tools throughout the dish’s storied history. Get to know them personally, then crack open the book with one hand and prepare to absorb a ton of knowledge with a slice in the other hand.

The post We’re Obsessed With Pizzapedia’s Endpapers appeared first on Food Republic.

Makhana, or popped water lily seeds, have been eaten on the Indian subcontinent as a nutritious snack for thousands of years. Now, thanks to entrepreneur and crunch enthusiast Priyal Bhartia, co-founder and COO of Bohana, these little pearls of healthy, sustainable goodness have hit the market. And frankly, all we want is more.

A little background information: the water lily is an heirloom plant that sheds its seeds once a year. The small pea-sized kernels are collected for cultivation, and expand to the size of large blueberries when puffed under high pressure, revealing a snowy-white interior lightly speckled with its former seed coat. The result, as you can plainly see, is a look that screams “I’m very crunchy!”

The flavor and texture of the popped seeds themselves are reminiscent of extra-fluffy popcorn or puffed barley (“like savory Kix,” another editor suggested) with a subtle note of earthy white pepper. The crunch is satisfying, each 110-calorie serving provides three grams of protein and at no point are you subjected to artificial flavors, colors or additives. Popped lotus seeds could easily be the new, non-GMO, totally sustainable TV-binging snack you never knew you were missing. The Soulful Spice — red pepper, garlic and paprika — was the obvious winner among the three flavors for its delightful creeping heat, but both the Himalayan Salt and Wild White Cheddar varieties were immediately devoured as well.

From “taco omakase” bars to Lebanese rosés, we were all about exploring the atypical this week. Enrique Olvera of Pujol (Mexico City) and Cosme (NYC) spoke about his upcoming Tokyo pop-up on our podcast, while wine writer Bianca Bosker told us why she’s looking for wine from Lebanon. We also found the best song to make guacamole and avocado toast to and got a sneak preview of the menu of what may be served in the café at the new IKEA in central Paris. Expect plenty of princess cake! All that and more on this week’s Hot Topics.

  1. Several cases of salmonella led to a recall of over 200 million eggs.
  2. Chef Stephanie Izard came by our podcast studio to chat about her new book, sports and the Chicago dining scene.
  3. This crispy, succulent pork belly recipe is one to hold on to.
  4. We’ve never seen capers plated so cleverly and beautifully as these.
  5. We can’t get this catchy song about avocados out of our head.
  6. We headed down to Cosme in NYC to speak with chef Enrique Olvera about Mexican cuisine, how Japanese culture inspires him and more on Food Republic Today.
  7. Chick-Fil-A’s expansion in New York has one New Yorker writer feeling iffy.
  8. What happens to all the food once Epic Meal Time’s cameras are shut off?
  9. Paris is getting a new IKEA and the menu looks great.
  10. In Talkin’ Wine Trends, we chatted with Cork Dork author Bianca Bosker about rosé, natural...

A happy 4/20 and Earth Day to all! Whether you plan on celebrating on your couch or out in public at one of the many restaurants aiming to satisfying all manners of munchies, we have an event for you. For Earth Day celebrators, we have a line up that includes sushi, kombucha and cocktails. If neither holiday is your cup of tea, don’t fret; check out the other events you can partake in.

  • Doors Open, a benefit pop-up raising funds for businesses affected by the Union Street fire in San Francisco, started slinging dishes and cocktails yesterday. The pop-up will be open through June and will dedicate all profits to displaced employees of The Salzburg, Ferry Plaza Seafood, Rouge Ales Public House, Tuk Tuk Thai and Coit Liquors.
  • New Jersey’s Pizzeria Porta is supporting today’s National School Walkout Day with its Pizza Saves campaign by donating pies to those participating in the protest against gun violence. Porta has called on to other pizzerias and restaurants across the country to do the same. Porta will be donating proceeds from the day’s sales to Everytown for Gun Safety.
  • Artisanal ice cream makers Van Leeuwen is teaming up with The Alchemist’s Kitchen to scoop CBD-laced fudge sundaes for today only in New York City (172 Ludlow St.) and Los Angeles (5915 Franklin Ave.) from 2 p.m. to 11 p.m. local time. Comforter makers Buffy will also be there to supply you with the coziest,...

Everland is South Korea’s largest theme park, located just outside of Seoul. It’s home to exciting attractions like Global Fair, ZooTopia and of course, American Adventure. The park also hosts a tulip festival each spring, named for the flowers that signify you’ll only need your heavy coat for another month or so. Wait til you see the tulip food on offer around the park. You may have to forgo Magic Land, the hot springs and the panda musical entirely to sample it all — especially these beautiful corn dogs:

– 보기 좋은 핫도그가 먹기도 좋다! – #튤립핫도그 #핫도그 #튤립 #튤립축제 #꽃에빠지다 #꽃빠 #먹스타그램 #일상 #에버랜드 #환상의나라 #용인 #테마파크 #에버스타그램 #everland #themepark #everstagram #festival #flower #tulip #hotdog #food #love A post shared by 에버랜드 (@witheverland) on Apr 6, 2018...

The weather is slowly warming up and we’re anxious to start grilling! Our friends at ChefSteps wrote in this week with a light recipe that’s perfect for warm weather dining. This tuna tartare’s smoky flavors come from grilled vegetables, with a hint of brightness from homemade ponzu sauce. This recipe is so quick and simple that you’ll come back to it over again. Now, fire up the grill, throw those vegetables on there and get chopping!

Grilled Vegetable Tuna Tartare

Makes a light meal for 2; 30 minutes


  • 165 grams low sodium soy sauce
  • 165 grams mirin
  • 30 grams rice wine vinegar
  • 10 grams kombu
  • 50 grams brown sugar
  • 100 grams scallions, divided, thinly sliced
  • 10 grams fresh ginger, thinly sliced
  • 13 grams garlic, crushed
  • 150 grams fresh lemon juice
  • 150 grams fresh lime juice
  • 1 small zucchini
  • 5 cherry tomatoes
  • 1 cucumber
  • 1 scallion, kept whole for grilling
  • 1 bell pepper
  • 1 lemon, for garnish (optional)
  • 113 grams high grade ahi tuna
  • 2 nasturtium flowers, fresh, for garnish (optional)
  • Toasted sesame seeds, for garnish (optional)


  • Grill
  • Chef’s knife


  1. Make the ponzu. Combine soy sauce, mirin, rice wine vinegar, kombu, brown sugar, sliced scallions, ginger and garlic in a medium-sized pot. Bring the mixture to a boil over medium-high heat. Cool to room temperature, and then add lemon and lime juices.
  2. Prep your grill. All grills differ, so follow the instructions for your specific equipment.
  3. It’s much easier to grill vegetables whole—or in larger portions—than when they’re chopped into small pieces. Cut your zucchini into large, round coins; keep cherry tomatoes and scallion whole; cut the cucumber in half lengthwise; cut the bell peppers in half and deseed them; cut...

There’s are a million perfect ways to celebrate the notable stoner holiday of April 20th, or 4/20, and we have many recommendations. Whether you’re eating or smoking it, in the traditional manners, drinking or dissolving it (newfangled ways) or simply rubbing this good green stuff right into your skin, one of our favorite weed stories will hit you just right.

How To Pair Beer And Marijuana: A Match Made In Hazy Heaven

When it comes to pairing beer and pot, we aren’t talking about those few tokes you chased with a can of Coors back in college. Melding our current cultural obsession over food and beverage with the recreational marijuana now legal in four states — Colorado, Washington, Alaska and Oregon — it’s no surprise that high-end weed is getting the gourmet treatment. And for some connoisseurs, finding the perfect beer to go with their preferred strain has become a normal weekend-night activity.

Michael Ruhlman Wants To Teach You The Proper Ratios For Cooking With Marijuana

Prolific cookbook author Michael Ruhlman, whose latest efforts have involved topics like schmaltz and eggs, has reportedly found a hot new ingredient to mess around with: marijuana. According to 

Surely you’ve noticed by now that we’re big fans of Instagram, so much in fact that we couldn’t stop photographing our food unless it was a life-threatening emergency. Despite groans from your dining companions when you forbid them from digging into their entrée before you snap it at just the perfect angle (sorry, we’ll get out of your lap in one sec), you persevere. If you tag your masterpiece with #FRavorites, we’re going to see it, ogle it, show it around the office and maybe, just maybe, post it to our feed. As you can clearly see above, smoked fish and caviar plates (like they serve on Icelandair flights) will get you everywhere, but we also accept towering ice cream cones, glistening sushi, loaded lobster rolls and other “soft currency.”

Keep it up, friends. You’re doing great.

The post Our Latest, Greatest Instagram #FRavorites appeared first on Food Republic.

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Enrique Olvera was already considered one of the world’s most respected chefs before making 2017’s World’s Best Restaurants List with his Mexico City restaurant Pujol. He’s since brought refined Mexican cuisine to New York City, with the help of chef Daniela Soto-Innes, in the forms of Cosme and Atla. The pair are now working on a Los Angeles debut, and Olvera has a lot more in the works. In this special interview recorded on location at Cosme in New York, he discusses his involvement in the Basque Culinary World Prize, an upcoming taco pop-up in Tokyo, and his plans to expand even further in Mexico. Tune in and find out more about Olvera, who is quickly becoming an important culinary thought leader in addition to running his successful business group.  We wrap up this episode with comedian Dan Lee talking about the time he tried his hand at cooking and failed. But first, the news:

Today’s News:

Further Reading/Watching:

Parisians’ love of IKEA proves beyond a shadow of doubt that the Swedish build-it-yourself furniture giant has true universal appeal. There are eight superstores in the Paris suburbs alone. France’s The Local reports that IKEA’s newest French location will be right smack in the center of the city, moving into a two-floor, 54,000-square foot space previously occupied by a shuttered clothing retailer, a stone’s throw from the legendary Jardin des Tuileries. So now, the important question: Is IKEA’s signature (and objectively delicious) Swedish meatball plate too gauche for the city that invented haute cuisine?

Owing to the smaller size of the upcoming store, it hasn’t been confirmed that there will be a café at all. But where, you ask, are the loudly arguing couples supposed to take respite and drown their misery in dollar hot dogs and elderflower juice boxes?

“We are starting from a blank page,” President of IKEA France Walter Kadnar told The Local. “It won’t just be a store that’s a quarter of the size of our other outlets but a whole new format.” Focused more on home furnishing and space-saving designs for small space-dwellers than...

Located in Los Angeles’ Silver Lake neighborhood, The Goods Mart is a convenience store for the anyone who’s ever wanted a healthier, better-for-you sandwich, bag of chips or slushy at affordable prices—right down to the $1.25 cup of craft-roasted coffee. And yes, there is a such thing as a slushy that is better for you.

From the mind of Rachel Krupa, founder of boutique food and wellness PR firm Krupa Consulting, The Goods Mart opened yesterday, with the idea of making healthier food more accessible, and frankly, convenient. The 300 products carried at The Goods Mart include sandwiches from local purveyors Banh Oui, flowers from Sosia Flora, La Colombe drip coffee that can be purchased for as low as $1.25 and more. But the good stuff doesn’t end there, the store will also stock responsibly produced items like “ugly” produce, flowers, toilet paper and shampoo. All products stocked at The Goods Mart must meet the following standards:

  • No artificial colors
  • No artificial flavors
  • No artificial sweeteners
  • No growth hormones or hormone disruptors
  • Only humanely-raised animal proteins that are nitrate-, antibotic- and...

In today’s edition of “Liberal Elite Gets Roasted On The Internet,” The New Yorker published a story critiquing fast food chicken sandwich joint Chick-Fil-A’s Christian values. Fans of the chicken-based chain fiercely tweeted back.

Brooklyn-based Dan Piepenbring penned “Chick-Fil-A’s Creepy Infiltration of New York City” in response to the chain’s speedy expansion in NYC, which he argues doesn’t align with the City’s “fuggedaboutit,” subway-enduring attitude. If Chick-Fil-A isn’t going to let me complain about my rent and tiny apartment before going to my goat yoga class, then I want none of it!

The article feels like a standup bit, the type that pokes fun squarely at the ridiculous reality of Chick-Fil-A’s Christian undertones. But it also makes you stop and think, “Wait a second, he might have a point,” or “The idea of cows trying to save their skin by getting humans to eat chickens is a little weird.” Whether or not Piepenbring meant for his piece to lean towards the comical, quick-typing thumbs barked right back.

Every bagel authenticity nut knows the exact formula to perfect bagel heaven, and it doesn’t involve strawberry cream cheese. It doesn’t involve any berries at all, ahem, purple bagel over there. No, the tried and true equation is simply as follows: plain cream cheese and lox (or smoked salmon — yes, there’s a difference) served alongside sliced cucumber, tomato, red onion, lemon slices, a sprig or two of fresh dill and of course, capers. Sound like a whole song and dance? Hey, there’s a reason bagel authenticity nuts exist, and it’s thanks to places like San Francisco house of sandwiches Deli Board that the original method of bagel consumption continues to live on in purity.

Now capers — it must be said — are not the easiest accoutrement to plate. They’re nubby green-gray pebble-looking things that are damn near impossible to gussy up. In fact, when cooked, they turn a particularly muddy shade of brown. Deli Board sidesteps this fact when it comes to presenting their Supreme Lox Bagel, placing these essential parcels of sharp, briny goodness in their own little vessels. No rolling about, no scattering and no thinking for even a moment that there are in fact muddy pebbles on your plate. Up top, you’ll see capers nesting comfortably in the well of a masterfully sliced avocado. Below, piled endearingly in half a hard-boiled egg.

There has never been a better time to drink wine than right now. There is more readily accessible knowledge out there than ever before in the form of books, apps, websites, seminars—you name it. There are like 10 wine documentaries available on Netflix at any given time. Restaurants and wine shops now specialize in regions, and sommeliers and clerks offer the type of specialized advice that music nerds used to find at places like Other Music (sadly RIP, though its oenophile analogue, Astor Wines, is still thriving mere steps away). But with this torrent of information comes a rush of trends and even divisiveness—check out Jon Bonne’s recent appraisal on Punch of the naturalist wine divide (after you read this, of course). Snobbery in wine? It can happen.

All of which is to say that I, co-founder of the erstwhile plebeian effort, the Wine Dads™, wish to decode the trends. To level the playing field. To arm you with knowledge so that...

Finally, a song we can all truly relate to — a song that may just unite the world, and it is catchy AF. That’s right, California-based musician and producer Alton Eugene wrote a song about making avocado toast and eggs for breakfast. There are extra-smooth avocado-slicing and guac-stirring dances you can do to really enhance the whole experience. And frankly, we’ve been singing it (and stirring it) around Food Republic HQ all morning. Watch the video below and let’s blow this thing up!



The post Cut It Up With Alton Eugene’s “The Avocado Song” appeared first on Food Republic.