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.
Your mother probably always told you, "Don't judge a book by its cover." She also told you to always eat your vegetables.
Kill two birds with one fungi by eating some of the gnarliest looking vegetables around - mushrooms - with the help of Chris DiMinno, executive chef at Clyde Common in Portland, Oregon.
My Five Most Important Mushrooms and How to Showcase Them: Chris DiMinno
Sink your teeth into today's top stories from around the globe.
The luscious, dark, tangy, sweet, and often intoxicating first bite of Christmas pudding is a special reminder of the holiday season for those of British origin. A bonus for those unfamiliar with the aged, steamed cake filled with fruit, liquor, and nuts is the opportunity to douse it with brandy butter and set it aflame.
It has been almost two years since I last laid eyes on a Christmas pudding, and in planning this year’s holiday festivities, I knew it had to be an integral part of our celebration. My husband, however - a Florida native with childhood memories of Jell-O brand products - couldn’t conceive of pudding as something special. Indeed, from an American perspective, tapioca and chocolate pudding is generally the domain of the cafeteria. I had to broaden his dessert horizons.
Previously - Lifting the lid on a family tradition
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