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've feasted your way through the markets of Kuala Lumpur, slurped down a hot bowl of pho in Hanoi or merely been meaning to try the Thai place down the road, Dale Talde wants you and his favorite flavors from Southeast Asia to become better acquainted.
Talde is the executive chef of the soon-to-open TALDE, former chef at Buddakan and contestant on "Top Chef: Chicago" and "Top Chef All-Stars."
Five Southeast Asian Dishes You Have to Know: Dale Talde
Sink your teeth into today's top stories from around the globe.
Molly Birnbaum is the author of "Season to Taste: How I Lost My Sense of Smell and Found My Way". She was awarded the Pulitzer Traveling Fellowship for Arts and Culture from the Columbia University Graduate School of Journalism in 2008 and blogs at My Madeleine.
I had never really tried to walk with crutches before, let alone cook while resting on them. But one morning in late October 2005, two months after the car accident that left me with a broken pelvis, fractured skull, and a busted knee, I entered the kitchen one wood-clipped step at a time.
I decided to bake because baking seemed to rely on measurement rather than improvisation, and butter cookies seemed a simple enough choice. I decided to add chocolate, to see if I could taste it. And a pinch of cayenne because at least that I knew I’d be able to feel. Before the accident, I had been training to be a chef and was only months away from my starting date at the Culinary Institute of America, but the kitchen felt strange and unfamiliar in that first crutch-bound day. I didn’t know how to operate without my sense of smell.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
You can take this snack on the run, baby - August 31 is National Trail Mix Day.
Even if you're not setting off on a grand adventure today, trail mix is still a great snack to munch on wherever you go - but it gets even better if you're plunging into a hike.
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Pittsfield, Vermont, population 427, reacted in its own special way to severe flooding from Hurricane Irene that has turned their community into an island.
They had a town barbecue.
"No one in this town was expecting the flooding to be what it was, and we've all gotta eat," said Jason Evans, the owner of the skiing enclave's popular Clear River Tavern.
"My house is high and dry, but there was water all around my restaurant," he said. "We just had everybody come to the park and we cooked up hamburgers and hotdogs.
"I would have lost everything anyway, so why not feed some folks?"
There's one fruit that everyone associates with New Zealand, and that's the kiwifruit - that green-meated, furry-skinned fruit that makes up half of the strawberry-kiwi dynamic duo.
Also known as the Chinese Gooseberry, they originally were grown in China but are now possibly New Zealand's best-known export, other than, say, Crowded House and Flight of the Conchords. It's named after the kiwi, the country's symbolic flightless bird.
iReporter Tab Hauser of Flower Hill, New York, was delighted that upon arriving in New Zealand in July 2010 for a visit with his family, he could find not only the standard green variety that we get in grocery stores, but also a golden yellow kiwifruit that was "a little juicier," as he described it.
More from KRDO
Emily Smith is a researcher at CNN. She grew up in Cape Town before moving to the United States and recently wrote a South Africa travel guide for CNN Travel.
I remember my first encounter with American food. It was Disney World, Florida, during the June and July school holiday of 1996. My younger sister Helen and I had been begging my dad to take us for years; he’d wanted to wait until we would remember the experience. Aside from the rides and the characters and the heat, the memory of the food we ate will always stick with me.
My dad comes from a conservative Afrikaans background, it’s similar to Dutch. We had red meat, a starch and a vegetable almost every night for dinner growing up. The only time we ate pasta was when he was out of town on business, and heaven forbid there was fish on the menu until a few years ago.