Jennifer Waldera

6 days ago | foodrepublic.com | Jennifer Waldera

A drizzle of creamy caramel sauce can elevate nearly any dessert from cakes and cookies to simple three-ingredient ice cream, but making it can take time and precision. However, Odette D'Aniello, baking expert and Dragonfly Cakes CEO, suggested swapping out the typical butter, sugar, and heavy cream for sweetened condensed milk for a far easier version of the sauce.

1 week ago | insidenova.com | Jennifer Waldera

When Haymarket/Gainesville Lifestyle Magazine solicited suggestions for places to go for winter cocktails, the magazine received an overwhelming response from people recommending a new restaurant called Grain & Grog. Founded by two couples, Mikey and Jessie Love of Front Royal and Steven Chandler and Ali Mernin of Leesburg, the Gainesville restaurant is the result of years of planning and a shared vision for a place where locals can gather.

1 week ago | foodrepublic.com | Jennifer Waldera

If you find yourself reaching for bone-in pork chops, T-bone steaks, or other meats at the grocery store, you may want to think twice about when you are planning on enjoying it. This bony choice could be a mistake if you're not going to roast or grill the protein soon after purchasing.

2 weeks ago | foodrepublic.com | Jennifer Waldera

Chef Michael Symon certainly knows a thing or two about delicious side dishes. However, at his restaurant Mabel's BBQ, there's one that stands out in particular: the potato salad. So when Food Republic had the chance to chat with him at the Nassau Paradise Island Wine & Food Fest, we had to find out what makes it so good. "For one, it's not a mayonnaise-based potato salad. It's more of a vinaigrette-based potato salad," Symon said, adding that the dish featured a "kind of POP mustard.

2 weeks ago | foodrepublic.com | Jennifer Waldera

Whether you're making easy two-ingredient biscuits or a Southern-style version with leftover bacon grease, one thing is for sure: you want to make sure to get the perfect rise so that you wind up with the light and fluffy biscuit you're looking for. One component of achieving that biscuit bliss is cutting the dough correctly, and if you've been tempted to use a mason jar to shape your biscuits, you may want to think again.