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.
Korean-born, American-raised Marja Vongerichten fell in love with the food of her birthplace all over again after spending a year traveling - and eating - through Korea.
Not only did she reconnect with the ancestry and culinary traditions she left behind, she also learned important life lessons like how to properly slurp noodles, pour drinks for your elders and fry chicken in true Korean style.
The Kimchi Chronicles: Korean Cooking for an American Kitchen - a companion to her Public Television Series of the same name - follows that journey, and is a delectable introduction to the cuisine of her homeland; an introduction she'd like you to make as well.
Five Commonly Asked Questions About Korean Food: Marja Vongerichten
We've long maintained that the very best thing about Thanksgiving is the side dishes, and smack dab in the middle of November, you can't do much better than vegetables. Nope - not just canned green beans en casserole (though that's seriously delicious and we'll delve into that soon), frozen creamed pearl onions (again...mmmm...) or corn pudding. We're talking fresh and in season, because that's the very best way to eat.
In addition to our in-depth guides on roasted broccoli, butternut squash, other varieties of fall squash and all the pumpkin you can shake a spatula at, here are a few quick, killer vegetable dishes you can feel excellent about heaping high on your plate.
Sink your teeth into today's top stories from around the globe.
Now's the time to heap your plate full of beets, broccoli, apples, chestnuts, kale, potatoes, pumpkin, winter squash, cabbage, citrus and artichokes while they're in peak season. Why? It's just more delicious that way.
Don't like broccoli? Give it a roast
How to roast butternut squash
Make the most of fall squash
Pumpkin beyond the pie
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