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.
Legend has it that if you stand in front of a mirror in the dark and say "Bloody Mary" three times, you can summon the evil spirit of Mary Worth.
While all that sounds fine and festive, we're more keen on the Bloody Marys at the brunch table than those that vengefully appear in mirrors. But that's just us.
And Paul Corsentino, executive chef of The National and mastermind behind their Bloody Mary cart, just happens to mix up a gruesomely good variation.
Five Ways to Make a Bloody Good Bloody Mary: Paul Corsentino
Disclaimer: There are some people who, around this time of year, get their knickers in a twist at the mention of sweet potatoes and marshmallows in the same sentence. If that relates to you, stop now to prevent aforementioned twisting.
Sometimes all it takes is a common element in two recipes to spark a Dr. Frankenstein-esque culinary creation.
In this instance, that ingredient is marshmallow, which abounds this time of year atop sweet potato casserole or set aflame for the campfire staple, the s'more.
Hence my wacky notion to combine the holy triumvirate of chocolate, marshmallow and graham cracker with the autumnal casserole classic. And there’s a treat with the trick - you get a vegetable serving by way of dessert.
Sink your teeth into today's top stories from around the globe.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Crown yourself 'Pumpkin King' and Queen of Halloween Town - October 26 is National Pumpkin Day!
You might traditionally look at October as pumpkin central already, but this fall squash deserves its own day outside of Halloween.
Although we're not entirely sure where pumpkins came from, it's almost certain they first appeared in North America. Pumpkins have long been a part of our culture, from folktales about shadowy ghouls with pumpkins for heads to Jack-o'-lanterns scaring off evil spirits, but they also became a part of early American cuisine as well.
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