5@5 - The truth about Mexican food
August 24th, 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.

Many of us grew up eating out-of-the-can refried goop beans and microwaveable taquitos thinking that was just about it for the culinary traditions on the other side of the border.

With roots in Monterrey, Mexico, Chef Julieta Ballesteros of Crema and Los Feliz knows better than that.

Five Misconceptions about Mexican Cuisine: Julieta Ballesteros
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Filed under: 5@5 • Bite • Cuisines • Mexican • Think


Box lunch: Cold cut complications and 	malodorous midday meals
August 24th, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.



  • A&P's influence on the modern supermarket. - NPR


  • Does the 9/11 wine by Lieb Family Cellars leave a sour taste with you? - Salon


  • The food blogging community continues its support for Jennifer Perillo after the sudden loss of her husband. - Bloggers Without Borders
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Filed under: Box Lunch • News


Best Places to Live 2011 – clam cakes and chowder in Galilee, Rhode Island
August 24th, 2011
10:30 AM ET
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CNN Money is in search of the Best Places to Eat in America, and they're asking readers to share their favorite hometown dishes and explain why they're so loved.

iReporter Natalie Montanaro is a Rhode Island native, but she spends her time in rural Romania teaching English and introducing other projects. Between trips, she likes to come back and savor the flavors of her home state.

In her iReport "Clam Cakes and 'Chowda'", she extolled the culinary delights of the nation's smallest state, writing. "You can't beat the taste of Rhode Island when it comes to seafood, and as kids we all couldn't wait to dive into the clam cakes and chowder here after a day at the beach. Salty's Landing is new here at Galilee, but it's one of the best in the state for that crunchy/creamy combination I've loved since the old days."
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Filed under: Best Places to Live • iReport • New England


How to win over a mayo hater
August 24th, 2011
09:30 AM ET
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No one is agnostic when it comes to mayonnaise. Ketchup, mustard, relish - people may have their brand or recipe preferences, but rarely do those condiments elicit anything like the passionate partisanship or disgust that mayo does.

Go on - stroll up to a klatsch of co-workers or into the midst of a bar throng and say "mayonnaise." A few folks will just think you're being weird (and granted, you are), but take note of who physically recoils at the mention and who starts waxing rhapsodic about their favorite brand or recipe.
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Filed under: Condiment • Eggs • How To • Ingredients • Make • Mayonnaise • Staples • Techniques & Tips


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