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.
Ian Knauer is spending most of his time these days developing recipes for his upcoming cookbook based on his family’s farm in Pennsylvania where he hunts, keeps a garden and a bee hive. (You can follow along on his blog, "Big City Country Boy.")
He honed his cooking and writing chops at 'Gourmet' magazine from 2001 to 2009, where he co-hosted the magazine’s award-winning television series, 'Diary of a Foodie,' and the most recent show, 'Adventures with Ruth.' He wrote extensively for 'Gourmet' and Gourmet.com until the close of the brand in late 2009.
If you’re eating at a table with Ian, there’s a strong chance he’ll serve you something as delicious as it is strange.
5 Unlikely Animal Parts You NEED To Learn How To Cook ... 'Cause They’re Awesome: Ian Knauer
A report in this week's issue of Nature magazine reveals that an international research team based in Ethiopia has uncovered evidence that Australopithecus afarensis - human ancestors circa the skeleton colloquially known as "Lucy" - butchered animals, presumably for nutritious meat and bone marrow. Tool marks made by sharp, heavy rocks were found on 3.4 million-year-old fossilized rib and thigh bones from animals, indicating that humans began eating meat 800,000 years earlier than was previously believed.
Team member Shannon McPherron, an archaeologist at the Max Planck Institute for Evolutionary Anthropology in Leipzig, Germany, wrote in a statement released by the institute, "Now, when we imagine Lucy walking around the east African landscape looking for food, we can for the first time imagine her with a stone tool in hand and looking for meat." He noted that the animal bones in question come from an impala-sized creature and one closer in size to a bear.
Our two ol' pals, Ben and Jerry, might be fudging the truth - our Chubby Hubby has had a little work done.
The Center for Science in the Public Interest (CSPI), a nonprofit watchdog group, says Ben & Jerry’s falsely labels some of its ice creams and frozen yogurts as “All Natural" - when in reality, at least 48 out of 53 flavors of the purported “All Natural” product line contain dextrose, alkalized cocoa, corn syrup, hydrogenated oils or other artificial flavors and chemically modified ingredients.
Today, the CSPI announced it will take these concerns to the dairy kings of the Food and Drug Administration and state attorneys general unless the Vermont-based scoop shop, now part of Unilever's brand portfolio, drops the au naturel claim.
We hear this 'Eat, Pray, Love' book and film are all the rage. Fessing up to not having gotten around to it, but we gather that our heroine jaunts to Italy to soothe her sadness with pasta and charcuterie. We can totally get behind that.
Schedule and money problems aside, where would you go for the feeding frenzy of a lifetime?
Sink your teeth into today's top stories from around the globe.
Sure, you can follow a recipe and whip up something elaborate when you want to show off. But you don’t do that every day. We don't do that every day. Nobody does that every day.
We all look at what in the stores on the way home, or check out the sagging vegetables in the crisper and improvise. That's what professional chefs do, too – when they don't order take-out. But professional chefs and other food-obsessed folk have some stuff in their pantries that you might not.
Here are 10 things that you can keep around the house to make those dinners you whip up on the fly seem more like restaurant dishes.
Mark Hill is Director of Photography for Turner Broadcasting System, Inc. He travels a LOT.
Nothing sets the tone for the day like my morning coffee. Dark and bitter, with a hint of creamy half-and-half, that first cup of coffee is my ritual of calm transition between sleep and activity. The smell wafting through the house is like a switch that turns on my brain; coaxing me gently - yet firmly - awake. This quiet time helps me mentally organize my day, prep my body for a shower and (hopefully) a healthy breakfast.
At times, I'm forced to substitute inferior, hot brown dishwater that is sold under the "hot coffee" moniker, usually in quick food establishments, airport concessions, or truck stops. These peddlers of cheap, weakly brewed "coffee" are oblivious of their negative impact on me. Rather than bold taste, I'm slapped by blandness and the realization that settling for less is just fine for many.