Jersey Shore subs (hold the Snooki)
April 14th, 2011
06:15 PM ET
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Kimberly Segal is a CNN Supervising Producer

People associate the Jersey Shore with casinos, salt water taffy and now reality star Nicole "Snooki" Polizzi. What does not come to mind, but rightly should, is the South Jersey sub - a signature sandwich is similar to what people in other parts of the country call a hoagie, grinder or hero.

It is not just the medley of meats and cheese that make this sandwich so special. "Atlantic City bread is unlike any other bread that you get anywhere else in the world," says Aaron Marinari, who grew up in this shore town and now lives in California. Marinari has put this theory to the test.

He went to the best deli in his new hometown and bought all the ingredients to try to replicate the sub that he grew up eating. "I put the whole sandwich together but it's nothing compared to home," Marinari adds, "It did not come close to fulfilling my craving for a New Jersey sub."

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Filed under: 100 Places to Eat • America • Dishes • Hungry for Home • New Jersey • Regional Sandwiches • Sandwiches • Travel

5@5 - Chef Alfred Portale
April 14th, 2011
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.

If you think you'll go for a walk outside now, and the spring sun is in fact, calling your name - pick up some asparagus at the farmers market while you're at it.

For the last 25 years, Alfred Portale has been at the helm of the storied New York City restaurant Gotham Bar & Grill utilizing local purveyors for seasonal, of-the-moment dishes. Under his watch, the restaurant has won a James Beard Foundation Award for "Outstanding Restaurant" and earned one Michelin star. Chef Portale was also recognized as the James Beard Foundation's "Outstanding Chef" in 2006.

Five Reasons to Shop Local - Now: Alfred Portale

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Filed under: 5@5 • Earth Day • Feature • Food Politics • In Focus • Local Food • News • Think

Top Chef Masters: Of meatballs and Mad Men
April 14th, 2011
02:16 PM ET
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Kat Kinsman and Josh Ozerky's IM recaps will resume next week.

This new season of “Top Chef: Masters” may have stumbled out of the gate, but with last night’s episode it seemed to be finding its footing.

It also doesn’t hurt to have some celebrities along to boost the star power.

First things first, though. As the chefs enter the kitchen, we’re told that John Rivera Sedlar has had to withdraw from the competition because of an emergency. To fill the void, welcome back Hugh Acheson, who was eliminated last week.

I’m a firm believer that once you’re gone, you stay gone, but I suppose the producers were more concerned about adhering to the timeframe they had laid out for the season.

Read ‘Top Chef Masters’: Let’s try this again on the Marquee Blog

April 14th, 2011
12:30 PM ET
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Box lunch
April 14th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • A man selling fraudulent gluten-free bread has been sentenced to at least nine years in prison. - WSOC

  • The egg really is incredible and edible. - Guardian

  • Turns out the majority of wine drinkers can't tell if the bottle is two-buck Chuck or '61 Latour. - BBC

  • If you try to buy beer at a 7-Eleven wearing your birthday suit, you will be arrested. - 10 News

  • As the July closing date draws near, prepare for an onslaught of "I ate at elBulli" pieces. - Slate
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Filed under: Box Lunch • News

Is organic the most bang for your buck?
April 14th, 2011
11:00 AM ET
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(Mother Nature Network) - The phrase "organic farming" was coined in 1940 by Lord Northbourne, a British author and Olympic athlete who helped launch the organic movement.

Joined by fellow organic pioneers like J.I. Rodale, Lady Eve Balfour and Albert Howard, he championed farms as natural ecosystems, and railed against chemical fertilizers and pesticides.

"The farm itself must have a biological completeness," he wrote. "It must be a living entity ... which has within itself a balanced organic life."

Those words still resonate with many farmers and shoppers today, however, they were drowned out for decades by famine. Earth's human population grew 293 percent in the 20th century - compared with an average of 22 percent each of the previous nine centuries - and farmers couldn't keep up.

Read the FULL STORY - "Is organic food worth the cost?"

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Filed under: Environment • Food Politics • News • Organic

Gluten-free and well-fed: Baking outside the box
April 14th, 2011
09:30 AM ET
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Jennie Bragg is an Editorial Producer in CNN’s Money Unit. Previously - When did G-free get

Where I come from, baked goods only happen on birthdays and other such special occasions, and they come with a little help from Duncan Hines or Betty Crocker. Many critics would agree that my mom makes the best brownies in the world and if anyone is still wondering about her big secret, they come from a box. So, it was slightly out of character that I baked chocolate chip cookies this weekend - from scratch.

Why stray from tradition? Because gluten-free baking mixes taste like cardboard.

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Filed under: Dietary Restrictions • Gluten-free

Breakfast buffet
April 14th, 2011
09:00 AM ET
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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.

Pass the Spearmint: April is National Garlic Month.

Affectionately known as "the stinking rose," garlic has long been touted for its medicinal properties as well as its sharp flavor profile.

One of our favorite ways to eat the pungent bulb is after a quick jaunt in the oven: Cut the top of the bulb off to reveal the tip of the cloves. Drizzle the head with olive oil and season it with trusty ol' S&P before wrapping it in aluminum foil and baking it in a moderate oven, clove side up, until the insides are soft - about 45 minutes.

Schmear those golden orbs of garlicky goodness on some toasted bread and you've got yourself a party - not to mention, some serious vampire repellent.

What's on TV?

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Filed under: Breakfast Buffet • Food Holidays • News

Coffee klatsch
April 14th, 2011
05:00 AM ET
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Pssst! Got a sec to chat?

We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.

Consider the daily Coffee Klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.

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Filed under: Buzz • Coffee Klatsch

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