5@5 - Chef Suvir Saran
October 29th, 2010
05:00 PM ET
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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.

The United States is often described as a "melting pot" because of our multicultural society - and the American melting pot extends to the kitchen too.

Tex-Mex, Pan-Asian, Cajun, Italian-American. Worlds collide at the table - just ask Suvir Saran.

New Delhi-born Saran is the executive chef of Dévi restaurant in New York City, where his authentic Indian flavors earned one Michelin star in 2007 and 2008, as well as two stars from The New York Times and three stars from New York Magazine.

He is also the author of Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes and American Masala: 125 New Classics From My Home Kitchen. Not embarking into a professional culinary career until he arrived in the United States, Saran's latter book focuses on combining the best of both Indian and American cooking. His fried chicken is spiced with garam masala, his coleslaw has a hint of toasted cumin and his meatloaf is tamarind-glazed. It's classic American fare, with a twist.

Five American Classics to Add an Indian Twist To: Suvir Saran

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Filed under: 5@5 • Bite • Business and Farming News • Cuisines • Indian • Make • Recipes • Suvir Saran • Think

The Angry Chef serves up a second helping
October 29th, 2010
03:00 PM ET
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Watch out! Hot behind you!

A few weeks ago, after the Eatocracy Editors discovered and subsequently guffawed over his “Angry Chef” Twitter feed, we courted Atlanta chef Ron Eyester into the magical land of 5@5 to share five six things a customer does to tick off a chef.

1,580 comments later, we knew the pot was a-stirring.

After reading every single comment, receiving a few hate e-mails (and one hate call) and numerous "huzzahs!" from industry folks, Eyester noticed that many of our readers' comments shared some very distinct themes - and we invited him back to serve up a response.

Ladies and gentleman, please welcome Chef Eyester back to the dance floor.

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Filed under: Buzz • Chefs • From the Comments

A sweet hierarchy for trick-or-treaters
October 29th, 2010
03:00 PM ET
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With a little advance planning, trick-or-treaters can score king-sized Kit Kats - and avoid boxes of raisins - in their candy buckets.

Real estate website Zillow.com ranked the 20 best cities to trick-or-treat in this Halloween - and then picked the best neighborhoods in each of those towns. (See the full list here.)

Seattle secured the top spot for treats the second year in a row, according to the site's Trick-or-Treat Housing Index. (If you live there, hit the Wallingford and Queen Anne nabes.)

CNNMoney has the FULL STORY

Lunchtime poll - Halloween candy
October 29th, 2010
12:15 PM ET
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According to the National Confectioner's Association, the leading trade group for the entire confection industry, 52 percent of Americans reported handing out chocolate last year on All Hallows Eve. Thirty percent said hard candy or lollipops, 19 percent said chewy or gummi candy, 16 percent said chewing or bubble gum, and 14 percent said caramel.

So we want to know:

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Filed under: Buzz • Candy • Dishes • Halloween • Holidays • Lunchtime Poll

Box lunch
October 29th, 2010
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • How to protect your donut. It's a lot more innocent than it sounds. - Gizmodo

  • A Brazilian McDonald's must pay a franchise manager $17,500 because he gained 65 pounds during his 12-year tenure.– USA Today

  • Celebrity chefs in zombie form. Welcome to Hell's Kitchen.  - Denver Westword

  • Has a trick-or-treater ever actually been given an arsenic-laced or razor blade-studded candy? - The Atlantic
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Filed under: Box Lunch • News

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