5@5 - Spice up your sandwich
April 5th, 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.

If you can eat it, you can stack it between two pieces of bread.

Peanut butter and jelly and grilled cheese are layered masterpieces in their own right, but who are we to limit the infinite works of the esteemed sandwich artist?

Ratha Chaupoly and Ben Daitz of Num Pang Sandwich Shop want to brighten up your spectrum of sandwich possibilities.

Five Ways to Spice Up Your Sandwich:

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Filed under: 5@5 • Bite • Dishes • Sandwiches • Think

Easter candy overload!
April 5th, 2012
04:30 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

If you’re one of those people who rate holidays on the candy scale, Easter scores high. In fact, I’d rank it the second best candy holiday, right behind Halloween. (What, I wonder, is the worst candy holiday? I hate to think about it.) The numbers back me up.

– This year, Americans will spend $2.1 billion on Easter candy. That’s 120 million pounds of the stuff.

– There should be no shortage of key Easter confections: 16 billion jelly beans and 90 million chocolate Easter bunnies have been made for the holiday.

– In the category of good to know: seventy six percent of Americans think you should eat chocolate bunny ears first.

While you figure out how you’re making a dent in those excellent statistics, which come straight from statisticbrain.com, here are some other monumental Easter sweets.


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Filed under: Chocolate • Content Partner • Easter • Food and Wine • Holidays

April 5th, 2012
02:00 PM ET
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The traditional Easter table generally centers around one of two meats: you're either Team Lamb or Team Ham.

The lamb is a cross-cultural symbol for spring. The sacrificed lamb is a key element of the Passover Seder, and in Christianity, Jesus is referred to as the Lamb of God, slain then resurrected.

In Greek culture, lamb is the king of all animals when it comes to feasting. The standard preparation involves spit-roasting the whole animal, but in case you don't have 27 first cousins to invite over, Chef Michael Psilakis wants to give you a leg up.

For those feeling sheepish about cooking lamb, venture in with Psilakis's stuffed and roasted leg of lamb. He says the Mediterranean flavors of the stuffing help tone down the gamey nature of the meat.

"Americans were afraid of lamb for a long time because of the smell. When it’s roasting, it has this very gamey smell that a lot of people have an issue with that. They're offended by it," says Psilakis.

This recipe will have skeptics and fans alike flocking toward lamb.


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Filed under: Bite • Easter • Greek • Holidays • Make • Step-by-Step

National caramel day
April 5th, 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.

Dulce delicious! Set your palate for sweet because April 5 is National Caramel Day!

When you give sugar a tan, it rewards you with even more sweetness, and this may be the only time when nearly burning something makes it taste even better.

Slowly heating sugar to 340 degrees Fahrenheit will result in the yummy process that is known as caramelization. Exposing the sugar to this kind of heat breaks down the molecules and transforms them into a golden brown liquid state.

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