Paul Harrison
Food Republic
New York, NY, United States
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Past articles by Paul:
So Many Different Types Of Salt, So Little Time, Here's An Easy Guide.
When it comes to salt, there's more than Morton's out there to try. Here's a guide to many of the different types of salt and how best to use it. → Read More
Homemade Sauerkraut Two Ways
The fermentation process is a beautiful thing, and we, as humans, have been fermenting things for a really long time. Don't believe me? Well, there's sourd → Read More
Meat Monster: How To Make The Ultimate Italian Hero
A symphony of flavors that is truly greater than the sum of its parts. → Read More
Flour vs. Corn Tortillas: Which Do You Use (And When)?
Certain kinds of dishes call for certain kinds of tortillas. Here's a guide. → Read More
Next Level Side Dish: Duck Fat Refried Beans
The best beans you've ever tasted. → Read More
Tortilla Time: How To Make An Easy Mexican Pizza
A party snack that won’t let anyone down. → Read More
A Guide To The Beans You Need To Know (And Cook)
As Bart Simpson once famously wrote on a school chalkboard, “Beans are neither fruit nor musical.” Don’t let these facts dissuade you, though — beans are still great, as well as a… → Read More
Masa Must: How To Make Sopes With Chorizo And Mushrooms
Make these savory corn tarts for your next party and watch the platter vanish. → Read More
Snack Attack: American-Style Dutch Bitterballen
I was recently in Amsterdam for the relaunch of an iconic hotel, and they threw this big fancy party that was, well, really fancy: open bar with specialty cocktails, food from three different Miche… → Read More
All About The Stroopwafel, The Netherlands’ Ultimate Confection
A masterpiece of flavor and texture. → Read More
Sleep Off That Stroopwafel At Amsterdam’s Grand Hotel Krasnapolsky
A historic hotel with luxurious modern amenities. → Read More
How To Make Waffle Fries And Chips
The first time I had a waffle fry, I knew that what I was holding in my hand was the Cadillac of fries. Large and in charge, these maximize crispy surface area while maintaining optimal potato fluf… → Read More
Which Oil Should I Use To Make Fries?
Got questions about how to make great fries? We've got the answers. → Read More
How To Make Chicken Fries At Home
These homemade chicken fries blow the fast food version right out of the game. → Read More
How To Make Great Cheese Fries Two Different Ways
Avoid the dreaded fry-cheese brick by following some simple guidelines. → Read More
A Handy Guide To The (Many) Different Kinds Of Salt
What is salt, exactly? When we talk about edible salt that we consume, we’re talking about sodium chloride, or mineral mixes that are mostly sodium chloride. It’s one of the oldest and … → Read More
What Is Sambal Oelek (And How Do I Use It?)
You’ve probably seen it before, and there’s a chance you weren’t sure what it was (or maybe you thought it was something else). Huy Fong Foods, the makers of such recognizable del… → Read More
A Guide To All The Different Kinds Of Mustard
There are so many varieties to try. → Read More
A Guide To All The Different Kinds Of Mustard
Mustard: You know it, you love it, you want some more of it. I know. I feel the same way. But if you're stuck on the yellow stuff, it's time to change thin → Read More
Why You Should Make Your Own Steak Sauce (And How To Do It)
When I think of steak sauce, I usually think of backyard barbecues with well-done chunks of meat slathered in A.1. to make up for dryness and lack of flavor. I mean, don’t get me wrong, I lik… → Read More