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 irony of New Year’s resolutions is that typically, they don’t actually begin on January 1. Eat healthy. Drink less. Exercise more. All these popular resolutions make sense until we remember that New Year’s Eve is one of the biggest party nights of the year.
One way to start the New Year off right is by hosting a fabulous brunch, and regardless of your social calendar the night of, you can get a bulk of the work done before slipping into your favorite party dress and heading out for the night. Chef Anne Burrell, host of Food Network’s "Worst Cooks in America" and "Secrets of a Restaurant Chef," is here to help in the preparation of said delicious New Year’s Day brunch, despite any level of hangover.
Five Tips for New Year's Day Brunch: Anne Burrell
Abigail Bassett is a Senior Producer with CNNMoney.com. She lives in New York with her husband and two very helpful dogs who clean up all her cooking messes. This is her second in a two-part series as Abigail reports back on her first joint family Christmas dinner. Read the first installment.
I wish I could say that Christmas dinner was a runaway success.
I wish I could say I handled it with grace and ease and wore heels and pearls à la a modern June Cleaver the whole way through.
I wish I could say my kitchen was none the worse for wear and that my husband and I have been enjoying copious leftovers oozing with homemade goodness.
I wish ... I could have found my meat thermometer.
Since I’d anticipated a long day, I woke up bright-eyed, bushy-tailed and ready to tackle the seemingly insurmountable task at hand.
Sink your teeth into today's top stories from around the globe.
Pastries, cakes, cookies, pies and other baked goods made by Rolf's Patisserie in Chicago are being recalled this Christmas Eve, over concerns that the sweets may contain Staphylococcus Aureus bacteria.
In a written statement released Friday, the U.S. Food and Drug Administration says the pastries have already sickened 100 people in Illinois and Wisconsin; and that any Rolf's product manufactured after November 1st may be contaminated as well.
Rolf's line of baked goods is sold online and distributed through national wholesale and retail chains, the FDA says, and may have been repackaged and sold under different brand names in supermarkets and through caterers and large institutions, such as nursing homes. The FDA recommends checking labels closely, and if you're unsure whether the products were made by Rolf's, calling the store where they were purchased.
Read the FULL STORY: "Baked goods recalled on Christmas Eve"
Strawberries and chocolate go all too well together in fondue, cakes, and any other dessert you can imagine. Now, scientists are learning more than ever about the genetic makeup of both of these foods, and that knowledge could lead to genetically modified versions that are more nutritious and easier to grow.
The journal Nature Genetics is publishing studies about the genomes of each of these foods. Each of the studies is led by a different international team of researchers, and has received a mixture of academic, U.S. government and industry funding (strawberry industry groups contributed to research on that fruit, and Hershey Corp. helped fund the cocoa study).
By sequencing the strawberry genome, scientists can learn about how the fruits could be bio-engineered to be bigger, better-tasting, and more resistant to disease, said Kevin Folta, University of Florida researcher who collaborated on the study of the woodland strawberry. Folta estimates that it will be another 5 to 10 years before strawberries genetically modified for these qualities hit the market.
Read the rest of "What's inside chocolate, strawberries" on CNN Health