"My son loved pickles, but wouldn't eat cucumbers. I told him they were just pre-pickles and never had a problem getting him to eat them again." - Tina
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Along with being the executive chef at New York City's Butter restaurant, Alex Guarnaschelli may ring a bell as a recurring judge on the popular Food Network series "Chopped," and host of her own Food Network show, "Alex’s Day Off." Oh, and might we mention her four-year stint in Guy Savoy's three Michelin-starred kitchen in grand ol' Paree? Thought so.
Before all that, she was the young daughter of cookbook editor, Maria Guarnaschelli, feasting on the foods of whatever book her mother was editing at the time. In the spirit of her mother, Guarnaschelli shares her five favorite cookbooks that'll be sure to stir up culinary fervor in any aspiring cook.
The host of No Reservations takes care of unfinished business in Lebanon's capital and talks organic food and the best kibbeh he's ever had.
Nicole Dow: During your first visit to Beirut in 2006, the war between Hezbollah and Israel started. It’s now been four years. How did you find Beirut on this second trip?
Anthony Bourdain: Fantastic, we did the show that we hoped to do in 2006 - a happy show highlighting the aspects of Beirut that enchanted us the minute we arrived. I was dismayed to see that Hezbollah is more powerful than they were in 2006. If anything, they seem to be the beneficiaries of the conflict. Public opinion-wise, politically, far more influential now than when I was there in 2006.
The Beirut I hoped to find is still there, largely back to the way it was, to a large degree. The food was fantastic. We were treated well everywhere.
Every weekday, we're highlighting a blogger we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.