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.
Bill Smith has been the chef at Crook's Corner, a restaurant in Chapel Hill, North Carolina, for nearly two decades. In 2011, Crook's Corner was honored with The James Beard Foundation's America's Classic Award - a distinction for locally owned restaurants "beloved in their regions for quality food that reflects the character of their community," according to the Foundation.
In addition to his cookbook Seasoned in the South, Smith often writes on the topic of immigrants in the professional kitchen - including recipes inspired by staff and his own travel journals from Mexico.
"In a restaurant kitchen, chances are good that your dishwasher won’t speak English as a first language. There are lots of reasons for this," says Smith.
"For starts, you can wash dishes in any language so a lack of English needn’t be a hindrance to the new arrival. I’ve been a chef for over twenty years. Here are five things to be said in favor of continuing this custom, offered in a time when people are being very snippy about these very nice people."
It may not have been pretty, but it sure was delicious and four days after the fact, I'm still dreaming about this meal. We do an awful lot of asking people to finish the sentence, "It's not Thanksgiving without..." but I suppose I've never answered the question here myself.
That'd be the plate above, laden with turkey, my husband's squash casserole, and sweet potatoes, barbecue and collard greens made with skill, practice and a whole of love by my friend Eric. He's a talented cook to be sure, but I happen to believe he's got a certain amount of divine guidance on his side in the form of our friend Mama Diva, with whom we used to gather and eat this very meal each year.
Sink your teeth into today's top stories from around the globe.
Life just got a little sweeter thanks to a native West African fruit about the size of a cranberry.
The miracle fruit, “miracle berry,” or more formally Synsepalum dulcificum contains a glycoprotein – conveniently named miraculin - that temporarily fools taste buds into believing that sour and bitter things taste sweet.
Chef Homaro Cantu of Chicago's Moto and iNG restaurants is on a mission to work miracles of his own by using the berry in his restaurants – and beyond.
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