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 five o'clock time slot is about to get a heck of a lot spicier.
Susan Feniger is the chef, cookbook author and 30-year restaurant industry veteran behind the Border Grill family of restaurants and more recently, her dearly successful street food venture appropriately named STREET in Los Angeles, California. You may also recognize her from Season 2 of Bravo's "Top Chef Masters," where she competed alongside the likes of Eatocracy mainstays Rick Moonen, Graham Elliot and Marcus Samuelsson.
Much of the positive buzz surrounding Chef Feniger's cuisine applauds her use of the unorthodox ingredients and exotic flavors of world street food. Let's just say her seasoning isn't your mama's average salt and pepper - and she's here to shake things up.
Five Favorite Spices: Susan Feniger
Y'all know by this point that we're a tad obsessive about reading your comments and poll results, right? Hence, it did not escape our notice that in reponse to our Thanksgiving cocktail recipes and poll about T-Day dinner disasters, many of you made reference to the potential stickiness of getting an over-served guest out of your home at the end of the festivities.
For some hosts, it's par for the course and the guest room is already made up and/or a local cab company on speed dial. For others, it's an incredibly awkward situation - they're cranky with the over-tippler, but at the same time are responsible for their safety. What's the most graceful way to for a host to handle someone who's soused at their house?
Sink your teeth into today's top stories from around the globe.
Food in the Field gives a sneak peek into what CNN's team is eating, and the food culture they encounter as they travel the globe. Today's contributor, photojournalist Jeremy Harlan is based in Washington D.C., but he travels. A lot.
It’s a simple math problem. You may want to grab a calculator. You will have to show your work.
If my United flight from Washington-Dulles into O’Hare arrives at Gate C6 at 2:15 PM CST and my connection to Des Moines departs Gate B4 at 3:10PM CST, how much time (if any) do I have to haul myself and my belongings all the way to Gate C22, where my all-time favorite airport food, a Chicago-style hot dog, awaits me?
And even if I make it to C22, is there enough time for the vendor to apply all of the necessary toppings? Or Will I have to make the difficult decision to forego the nuclear-green relish in favor of an extra shake of celery salt?
These are the dilemmas I face as a constant air traveler. Where can I find the best food at airports I'm lucky to spend an hour or two in, at most?
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