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.
It's opening weekend for college football, and Texan chef Tim Love wants to make sure there's plenty of pigskin to go around - in more ways than one.
Love will be tailgating on ESPN’s College GameDay Saturday, but he's dropped by to offer a little pregame party strategy just in time for tomorrow's kickoff.
Hut, hut, bite!
Five Tips to Make Your Tailgate a Touchdown: Tim Love
You walk into a room and he’s the first one to immediately catch your eye. The man in the beautifully tailored suit has been waiting to meet you – and might have even Googled you.
“Whatever you need done, I’m definitely going to know – and I’m definitely going to know who you are before you walk in the door most of the time,” says Carl Fernandes. Fernandes is the maître d’ of the New Orleans landmark Commander’s Palace, a legendary restaurant that’s been serving the Big Easy since 1880.
The maître d’, more formally known as the maître d'hôtel, translates from French as “master of the hotel” or more loosely, “master of the house.” In the restaurant business, it refers to the position at the helm of the dining room staff.
While the term was first coined in 1538, the art of what maître d’s actually do still isn’t exactly layman knowledge. They’re the Van Goghs of the dining room: often misunderstood and the full potential and breadth of their work is realized posthumously, or in this case, post-dessert.
Three feet of water from Hurricane Irene flooded into my basement and destroyed decades worth of my husband's photographs, original music and other irreplaceable personal effects. I'd encountered the same sort of sentimental loss - photographs, artwork and every love letter I'd gotten before the advent of e-mail - in another flood a little over a year ago.
We are incredibly lucky people; we still have a basement.
While my small upstate New York village of Sharon Springs encountered some downed trees, and I half expected to see a school of mackerel swimming down Main Street, it was nothing compared to the waste laid upon the towns and counties around us.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Melt your blues away - September 2 is National Blueberry Popsicle Day!
The flavorful explosion of sweet blueberries at the end of summer has never tasted better. Include these in your next frozen treat experiment and you'll be a card-carrying member of the blue tongue society.
Get every new post delivered to your Inbox.
Join 8,159 other followers