5@5 - You really should be drinking more sherry
November 21st, 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.

Sherry (sherry baby!) can come out any night of the week - if you stock your bar right.

"I think that part of the appeal of sherry to cocktail bartenders is that it kind of bridges the gap between wine and spirit," says Dan Greenbaum, the bar manager of The Beagle in New York.

"Since it’s fortified and often bold in flavor and aroma for a wine, it appeals to people who are more accustomed to drinking plain spirits."

Five Reasons that Sherry is a Must-Have at the Bar: Dan Greenbaum
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Filed under: 5@5 • Sip • Think


Philippe Cousteau's Thanksgiving ethical dilemma
November 21st, 2011
02:30 PM ET
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Thanksgiving is hands down my favorite holiday. It’s the one day of the year that’s off-limits on my calendar for anything other than family, dear friends and my complete and total domination of the kitchen. No work, no crazy international travel schedule; it’s all about bringing loved ones together to share an amazing traditional holiday meal complete with turkey, stuffing, potatoes, the works.

This year, however, work and my favorite holiday collided. My team and I at EarthEcho International, the environmental education nonprofit I co-founded with my mother and sister, had just taken the wraps off of a new tool for educators and students to help them explore the environmental and health impact of daily food choices called What’s On Your Fork?

In fact, the main element of this resource is a guide created in collaboration with the Meatless Monday campaign to help students start each week with options for healthy, environmentally friendly meat-free alternatives. You can see where I might be feeling a little conflicted about my poultry-centered food extravaganza.

Should the bird stay on the menu?
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Box lunch: Thanksgiving tidings and Hanksgiving
November 21st, 2011
12:00 PM ET
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Sink your teeth into today's top stories from around the globe.

  • Dear Thanksgiving hosts, "Don’t freak out, don’t forget the booze, and don’t be a hardcore foodie." - Gilt Taste


  • "Green Bean Mile," "Beetless in Seattle" and all the fixin's for Hanskgiving - a Tom Hanks-inspired Thanksgiving. - Serious Eats


  • A sobering fact during this week of being thankful: One million Zimbabweans need food. - VOA


  • Do the hot dog crime, do the frankfurter time. A man goes to prison - 80 years to be exact - for buying hot dogs at the movies with counterfeit money. - Gawker


  • Is your salt collection well-seasoned? - Guardian
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Filed under: Box Lunch • News


Thanksgiving is coming; refrain from freaking out
November 21st, 2011
10:30 AM ET
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We're sharing our time-tested Thanksgiving hosting tips and recipes, as well as plenty from chefs, hospitality experts, celebrities, hosts and home cooks we love. Our goal – sending you into Thanksgiving with a confident smile on your face, and seeing you emerge on the other side with your sanity intact.

It might seem like a world away but sooner than you think, you're likely going to sitting down to a dinner with loved ones (and a stranger or two), and feeling exceptionally lucky to be doing so.
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Filed under: Holiday • Holidays • Recipes • T Minus • Thanksgiving • Thanksgiving


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