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.
Kim Severson is a four-time James Beard award-winning food writer, and former staff writer for The New York Times. Her memoir, “Spoon Fed: How Eight Cooks Saved My Life,” was published in April 2010.
This past July, Severson announced that she is leaving her food writing position at The Times and moving to Atlanta to assume the role as the paper's bureau chief there. Of the move, she writes:
A third generation winemaker, Gina Gallo, shares her tricks of the trade for making it in the wine business.
“It does sound like a wonderful fantasy. 'I want to go make wine! I want to go to Wine Country!" - but it can be a very hard business because it’s agriculture," said Gallo.
Among the keys to success: passion, love, desire and a great mentor.
CNNMoney has the FULL VIDEO
Yesterday evening at a Polynesian bar a few blocks off Las Vegas Boulevard, I hoisted a tiki mug (or two) with a dear old friend. A couple of hours in, I excused myself to the ladies room and as I was fussing over my lipstick in the mirror, a woman lurched in and beelined for a stall behind me. Signs pointed to her...not being well.
Can't say she hadn't been warned. Each drink's potency level is demarcated on the menu; two cartoon skulls means a gentle buzz and five - hold onto your kula shaker. My grand total for the evening was a five, and judging from the distress I overheard - and the bucket I noted the bartender toting over to the dark dais where her party had been whooping it up - she netted out at a 10+.
One red-eye flight and a bumpy cab ride back to Brooklyn, I'm fresh as a daisy. I cannot imagine this day is being similarly kind to to our wounded Wahine.
Sink your teeth into today's top stories from around the globe.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.
Something's fishy! It must be October 19 - National Seafood Bisque Day.
Though there are countless variations, seafood bisque is typically made by combining some sort of sautéed fish or crustacean with a heavy form of dairy - whole milk, cream or butter. Add spices and vegetables to taste and you’ll be casting off any other dinner obligations.
What's on TV?
Shawna Shepherd is a producer at CNN.
There’s got to be a better way. That’s what I thought when I was standing in the supermarket aisle staring at pricey bottles of vanilla extract. This was around the holidays, when I typically bake a lot, and I was going through it quickly. I wanted quality vanilla at a reasonable price and since I couldn’t get that at the store, I decided to take matters into my own hands.
Vanilla extract, a staple ingredient in most cookie and baking recipes, can be made inexpensively from home with just two ingredients.
Anyone who has a busy job or a family might scoff at the notion of making something from scratch because who has the time? As a young professional who travels a lot, I won’t take on anything that requires a lot of upkeep. But trust me, making vanilla extract requires very little time and maintenance. You will impress both baking novices and do-it-yourself enthusiasts.