5@5 - Ruth Reichl
May 20th, 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.

There are two types of people in this world: those who care what is in their refrigerator and those who don't.

To some, the refrigerator is a sacred place - a heavily curated affair of artisanal cheeses and greenmarket produce. To others, it's a wasteland of half-used bottles of condiments with Chinese take-out landmines thrown in between.

No matter your refrigerator style - whether crisper clutterer or bare bones - if you keep your fridge filled with the right ingredients, Ruth Reichl says there's always a last-minute meal on the horizon.

Reichl is the editorial advisor of the newly launched, Gilt Taste. Previously, she was editor-in-chief of the now folded and dearly departed Gourmet magazine and served as the restaurant critic for The New York Times.

Five Foods You Should Never Be Without: Ruth Reichl
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Filed under: 5@5 • Think


Box lunch
May 20th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.


  • Recipe search engines: friend or foe in the kitchen? - New York Times


  • Things Anthony Bourdain will never do again. - AOL News


  • What 20 chefs would eat before The Rapture. - Esquire


  • Two parents in Virginia are suing Four Loko for their son’s death. - Washington Post
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Filed under: Box Lunch • News


Give squirrel a whirl
May 20th, 2011
09:15 AM ET
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I have a squirrel guy. His name is Buddy and by trade he's a sound engineer, but in his heart of hearts, he's a hunter. Buddy doesn't hunt simply for sport; he, his girlfriend and his son cook only meat and fish that they have personally dispatched.

If Buddy's willing to share meat with me, I say, 'thank you' and take what he's offering. I know his kill was clean, quick and respectful, it'll be expertly cleaned and dressed, and no way am I going to find anything of its variety or caliber in my local butcher shop or supermarket.

That doesn't mean that when he offered me a brace of squirrels, I didn't initially have pause. I got over that pretty pretty quickly - and deliciously - and you should, too. Here's why.
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Filed under: Favorites • Hunting • Ingredients • Meat • Squirrel • Taboos


Breakfast Buffet
May 20th, 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.

Get on your boots and grab your favorite little basket - May 20 is National Pick Strawberries Day!

We're all about the berries today and the rest of May because this month is also dedicated to celebrating strawberries - even if strawberries aren't really berries at all because its seeds are on the outside.

But just like a puppy wearing bunny ears on Easter, we're happy to think of strawberries as whatever they want to be because they're so darn delicious.
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