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.
Pied de cochon. Escargot. Boudin noir. Navigating a French menu for an unseasoned diner - or any menu in a foreign language for that matter– can be like trying to read a book upside-down with your eyes closed. And even after the translation, it's easy to navigate toward the familiar and cower away from the local fare or unfamiliar preparations.
Even in the United States, ingredients and dishes like scrapple or livermush that are considered strange and gross to some, are considered the norm and downright delicious to others. When such is the case, all executive chef Chris Leahy of New York City’s Lyon restaurant asks is that you give pieds a chance. If you like them, well, quelle surprise! If you don't, at least you can say you tried.
Five Common French Ingredients You Shouldn't Be Afraid Of: Chris Leahy
We went on a bit of a tear earlier this morning, exhorting the 94 percent of men and 96 percent of women who reportedly don't eat enough vegetables to belly on up to the greens bar and get cozy with some winter cucurbits.
People have a litany of excuses why they don't get their RDA of the dirt candy - veggies are too expensive or too hard to cook, they're intimidated by the food police, prep time takes too long, ad infinitum. But we said it then and we'll say it now - just try your best. Don't get all fussed about the food police or fret about messing 'em up. Just get some into your gullet and eventually you'll find the variety and cooking method that makes your whole body smile.
Vegetables. Eat them. Here's how.
Sink your teeth into today's top stories from around the globe.
Winter is not the season when most people yearn for ice cream. Sure, many ice cream makers create seasonally-themed flavors such as candy cane and gingerbread to entice sales, but the truth is that people prefer cakes and cookies during the coldest months of the year, not chilled treats.
So what is an independent ice cream shop owner to do during winter?