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.
Whether you're jetting off to Barcelona this weekend (because seriously, who isn't?) or planning your first or thirty-first visit, you're going to need your energy for strolling Las Ramblas or climbing the spiral staircase of the Sagrada Família. (Life! It's just so hard sometimes.)
Y'know a great way to get that energy? Eating - and eating well.
Marc Vidal is the executive chef of Boqueria Restaurant in New York City. Before working under the likes of Ferran Adrià, Alain Passard and Alain Ducasse, Vidal, a Barcelona native, learned to cook at his family's restaurant and earned two culinary degrees in the City of Counts. Let's just say he knows the city like the back of his spatula. (We'll be here all week, try the jamón.)
Five Off-the-Beaten Path Eateries in Barcelona: Marc Vidal
More Building Up America coverage
Previously - The shrimp are coming from inside the house
If you've been following tech news this week, you probably came across the term "Honeycomb," Google's unofficial name for its new Google Android operating system.
Honeycomb - technically Android version 3.0 - is significant because it's designed for tablet computers, not just smartphones.
But on a lighter note, what's up with that name?
As it turns out, all Android operating systems are named after desserts. And, just in case that wasn't nerdy enough for you, Google put these sugary names in alphabetical order.
Here's the edible Android timeline: Cupcake, Donut, Eclair, Froyo, Gingerbread and finally - at least for now - Honeycomb.
On this week's Tech Check podcast, our team of writers places bets on the next Android OS name. My guess: Icee.
I put my hand upon your hip
Aaaaand that's all of that song we can print without getting all NC-17 on you, but seriously - mmmmm, dip. Truth be told, we're more Puppy Bowl than Super Bowl 'round Eatocracy HQ, but we'll gladly get our gridiron on if it means getting to dive face-first into a vat full of dippy goodness.
Despite all the press releases we're fielding about new, revolutionary, ground-breaking, earth-shattering, life-changing, chef-crafted, fat-free, artisanalsustainableorganic dip recipes, we tend to stick with the classics. Kat gets her Knorr Spinach on, while Sarah takes a lap in the guacamole bowl.
How ya getting your dip on this Sunday?
Sink your teeth into today's top stories from around the globe.
The Vintage Cookbook Vault highlights recipes from my insane stash of books and pamphlets from the early 20th century onward. It's a semi-regular thing.
Good gravy, do I love vintage cookbooks. As much as I love getting my mitts on the newest, glossiest, most porn-glutted, celebrity chef-penned doorstoppers (Noma, you shall yet be mine...), poring over ingredient lists and making animalistic noises at pictures of clever terrines and various roasted things, I rarely use the recipes. They serve as inspiration, to be sure, but those pages will, with a few notable exceptions, remain pristine.
Most of the real war horses in my kitchen are spiral and comb-bound community cookbooks and old product pamphlets. As I've said before, at their best, they transcend time and space to provide a window into kitchens long ago and far away, and are generally guaranteed to work because they're either someone's show-off recipe or have been tested to heck and back in a commercial kitchen.
There are exceptions.
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.
You stuff your face. You stuff your animals. You even stuff your sorries in a sack. Why not stuff your veggies? February 4 is National Stuffed Mushroom Day – just in time for hors d'oeuvres Sunday. Er, we mean Super Bowl Sunday.
Try stuffing your mushrooms with a combination of bread crumbs, cheese, garlic and spices before stuffing them into your pie hole. Touchdown!
What's on TV?
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