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.
We don't mean to sound forward but we think we've fallen for you, dearest autumn - what with your richly colored bounty, spicy disposition and warming nature. You've got every delicious thing a guy or gal could want in a season and more.
And it seems Laurence Edelman, the executive chef of The Left Bank Restaurant, is equally as smitten.
Fall for fall - Five Reasons Cooking in Autumn Rocks: Laurence Edelman
There’s a saying in Brooklyn, New York – Brooklyn bagels are the best because of the water. Connoisseurs of New York bagels will tell you it’s the local water that gives Brooklyn bagels their unique taste.
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“That is true,” said Ameen Hamin, a manager at Terrace Bagels, a Brooklyn bagel shop at the top of several lists of the best bagel stores in New York. “We have the best water here so everything is made with water. That’s what makes the bagel taste good and gives it that texture.”
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A colleague recently came to me with a burning food question.
It wasn’t the usual “where should I take my visiting vegan cousin for dinner?” or “what the heck do I do with a butternut squash anyhow?” Rather, the conversation veered toward an edgier topic: kitchen knives.
He was attending a wedding later in the month and wanted to give the future Mr. and Mrs. something more on the functional side; an item they’d actually use on a day-to-day basis instead of some highfalutin punch bowl only brought out once in a blue moon.
"No, no, no! Don't do that. It's bad luck,” piped up a neighboring editor.