5@5 - Old world ingredients you should know and use from the South
March 21st, 2012
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.

In their book, "The World in Skillet," authors Paul and Angela Knipple reveal that because America is a nation built by immigrants, traditions from Uganda, Liberia, Brazil and beyond can be traced to the food people think of as being "American" - or in this case, "Southern."

"We were inspired to write the book because of the diversity we see in the South, but looking back to everyone we talked to, we realize that essentially everybody's the same no matter where you go," says the husband-and-wife team.

Let's take a dip into America's melting pot without stepping north of the Mason-Dixon line.

Five Old World Ingredients You Should Know and Use from the South: Paul and Angela Knipple
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Filed under: 5@5 • Bite • Cuisines • Southern • Think


March 21st, 2012
04:00 PM ET
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If you think of hunters as men in camouflage, you better think again.

Eatocracy associate editor Sarah LeTrent and CNN's Suzanne Malveaux discuss how "The Hunger Games" bucks the conventional idea of people who hunt.

Watch Eatocracy on CNN Newsroom every Wednesday at 12:45 ET.



March 21st, 2012
03:00 PM ET
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March 21st, 2012
10:15 AM ET
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Move over, civet cat-excreted coffee - there's another dung-based beverage in town, but could you stomach it?

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Filed under: Hot Messes • Sip • Tea


National French bread day
March 21st, 2012
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Forget your morning bagel routine and start the day with a baguette; March 21 is National French Bread Day!

You'd know the signs of a good baguette anywhere: long, thin loaf, basic lean dough, soft heaven on the inside and a crisp, chewy crust on the outside. Gently crack it, and you'll know you've picked the right loaf by the sound it makes.

Although the shape of French baguettes are pretty standard and iconic, it's the dough that makes it so, especially according to French law. It sounds so simple: wheat flour, water, yeast and salt. But there are strict rules prohibiting preservatives, so the loaves must be baked every day.
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