5@5 - Fish five ways
November 3rd, 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.

One fish, two fish, red fish, dinner.

Chef Brandon McGlamery of Luma on the Park and the soon-to-open Prato in Winter Park, Florida, has reeled in five enticing preparations for today's catch.

Five Fish Preparations: Brandon McGlamery
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Filed under: 5@5 • Fishing • Think


Chow 13 honorees - a sneak peek
November 3rd, 2011
03:45 PM ET
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We love it when sites we dig do extra-smart stuff, so we were thrilled when our pals at Chow.com offered us a sneak preview of the 2011 edition of The Chow 13, going live tonight.

Last year, the site honored sumptuously profane Twittervixen Ruth Bourdain, heirloom vegetable evangelist Chef Sean Brock, and bad-ass Brooklyn butcher Tom Mylan.

This year's list will post later today, but we're thrilled to announce that our friend Eddie Huang has made the cut this year. He's co-hosted one of our Secret Suppers and graced the pages of Eatocracy with musings on cultural identity, food writers, late-night meals, Four Loko, Tiger Moms and lessons learned from a zero-star New York Times review.

Here's why Chow digs Eddie Huang as a chef using social media smartly:

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Filed under: Celebrity Chefs • Eddie Huang • News • Websites


Box lunch: Squash carving and pimento cheese in moving pictures
November 3rd, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • How to tackle rock-hard winter squashes without losing any appendages and/or digits. - CHOW



  • The country's oldest bialy store gets saved by sweet, albeit unlikely, benefactors: two Muslim businessmen. - The Jewish Daily Forward


  • The world's smallest food truck is inside a Smart Car. - Austin 360


  • Need 15 minutes of unadulterated pimento cheese obsession? Watch the documentary, "Pimento cheese, please." - Southern Foodways Alliance
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Filed under: Box Lunch • News


Stocking up for the big day
November 3rd, 2011
09:05 AM ET
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With Thanksgiving approaching, you've still got a tad of time on your side. Use it to wrangle your guest list into place (leaving room for a few day-of tag-alongs), stock up, and keep from getting your feathers all ruffled in a last-second scramble for plates, drinks, turkey and places to sit.

The Bird

If you've got a rough idea of how many meat-eating guests will be on hand, go with around one pound per person - one and a half if you'd like to ensure a stash of leftovers. A huge bird can be comically unwieldy, so consider sacrificing the Big Platter Presentation for the sake of sanity and back strain. Opt for two (or three or more if you have the oven space) smaller birds - and just remember to make sure you've got enough roasting pans, foil and other poultry paraphernalia on hand.
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