5@5 - Essential recipes for the home cook
October 19th, 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.

Editor's Note: James Oseland is the editor-in-chief of Saveur Magazine. The October issue is their 150th issue.

When we were putting together the list of 150 recipes that comprise our October issue, we were faced with a deceptively straightforward question: What is an essential recipe? What I've always said - and what was reaffirmed over and over again in the production of this issue - is that a classic recipe is one that that can completely withstand the test of time.

Classic recipes are also intensely representative of the place that they come from, something that these five recipes all particularly embody. But despite their strong sense of place, they're also versatile, dishes that would work on virtually any table. Plus, and this is perhaps the most important part, they're just friggin' delicious.
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Filed under: 5@5 • Magazines • Make • Recipes • Staples • Think


A hog day afternoon at Southern Foodways
October 19th, 2012
03:00 PM ET
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. We'll be sharing dispatches live from their 15th annual Symposium "Barbecue: An Exploration of Pitmaster, Places, Smoke, and Sauce" in Oxford, Mississippi, over the nest few days. Dig in.

We're off and running! We began this morning fueled by Texas brisket-and-egg breakfast tacos, a collaboration between Tim Byres of SMOKE Restaurant in Dallas and Lolo Garcia of the fabled Plantation Barbecue truck, which roams the Houston suburb of Richmond.

First, Nathalie Jordi led a panel on food politics with rancher Will Harris, restaurateur/pork aficionado Nick Pihakis and Greg Asbed of the Coalition of Immokalee Workers. To be honest, politics aren't always a huge part of our narrative here at the SFA, but if we're truly going to pay attention to the stories behind the food, we need to know the often-hidden stories about who raises our animals and who picks our produce. And we need to honor their work by compensating farm workers fairly and by treating animals with dignity. Nathalie, Greg, Nick and Will brought those issues to the table, and we're grateful that they did.
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The Southern Foodways Symposium kicks off
October 19th, 2012
10:30 AM ET
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. We'll be sharing dispatches live from their 15th annual Symposium "Barbecue: An Exploration of Pitmaster, Places, Smoke, and Sauce" in Oxford, Mississippi, over the nest few days. Dig in.

The 15th Southern Foodways Symposium officially kicks off Friday at noon. But we got things started a little early with a well-balanced combination of photography, fashion, cocktails, music, literature, film and hot dogs. You know, the usual SFA ingredients. Herewith, an instruction manual on how to spend a pre-symposium Thursday evening, in case you ever find yourself in this position.
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100 unique meals in 100 countries
October 19th, 2012
09:30 AM ET
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Business Traveller is a monthly show about making the most of doing business on the road. Follow CNN's resident business travel news correspondent Ayesha Durgahee on Twitter.

"If you want to experience the essence of a foreign destination on a short visit," says Elyse Pasquale, "then nothing beats sampling the local food."

She should know. The American journalist and food-blogger is speaking at the end of a journey that has seen her traverse Belgium, Holland, France and the UK in under 24 hours.

This whistle-stop European tour is part of Pasquale's Foodie-international mission to consume 100 unique meals in 100 countries.

So far she has eaten in a grand total of 62 different nations and visited all corners of the globe, from India to Ireland and Mozambique to Mexico.

Read the full story - "Duck head and fish sperm: 100 local delicacies"

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Filed under: Bite • Travel


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