Former President Jimmy Carter said embattled celebrity chef Paula Deen should be forgiven, arguing that while there's no condoning the racial slurs she uttered, the well-known personality has been candid and apologetic.
"She was maybe excessively honest in saying that she had in the past, 30 years ago, used this terrible word," Carter told CNN's Suzanne Malveaux in an interview Friday. "I think she has been punished, perhaps overly severely, for her honesty in admitting it and for the use of the word in the distant past. She's apologized profusely."
Deen's troubles began about two weeks ago when a deposition in a discrimination lawsuit was released in which she admitted using the n-word in the past. Deen has insisted she does not tolerate prejudice, but her apologies have failed to suppress the controversy.
On the heels of news that Paula Deen's upcoming cookbook had become a best seller on Amazon.com, Deen's publisher - Ballantine Books - has announced it will not publish the book.
The book, titled "Paula Deen's New Testament: 250 Favorite Recipes, All Lightened Up," was set to release in October 2013.
Random House spokesperson Stuart Applebaum told CNN in a statement:
"After careful consideration, Ballantine Books has made the difficult decision to cancel the publication of ‘Paula Deen’s New Testament: 250 Favorite Recipes All Lightened Up.'"
While Pat LaFrieda Jr.'s notable sandwich has cheese, steak and onions on toasted bread, it's definitely not a cheese steak. It’s in a league of its own.
"This has nothing to do with Philly cheese steak," LaFrieda said, with an air of pumped-up regional pride.
The third-generation butcher conceived the sandwich as a hat tip to the Brooklyn sandwich shops he grew up visiting.
The sandwich features black Angus beef topped with Monterey Jack cheese and caramelized onions, and served au jus on a toasted baguette. It debuted at LaFrieda's concession stand in 2012 at the New York Mets' Citi Field, and hungry fans have formed a meaty, cheesy, greasy bond with it ever since.
While filet mignon (a very tender cut from the small end of the tenderloin) may seem extravagant, LaFrieda says it's a natural choice for the sandwich. If the beef is too tough, the whole piece of steak will pull out of the sandwich with one bite, so tenderness is key.
Here's how to make the heavy hitter at home.
(Via WAFB) Americans have been looking for healthier alternatives to red meat for years. Sometime, those alternatives become popular, like bison and ostrich.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Catch it if you can - June 28 is el Día Nacional del Cebiche, or National Ceviche Day!
Peru's iconic dish is made by marinating ultra-fresh, firm fish in citrus juice, and zesting that up with a kiss of aji or chiles. In the gallery above, CNN's Larry Lazo visits chef Eddy Acansi at Las Canteras in Washington D.C. to see firsthand what goes into making the perfect ceviche.
Editor's note: Keri Gans is a registered dietitian/nutritionist, media personality, author of "The Small Change Diet" and spokeswoman for the Aetna "What's Your Healthy" campaign.
Despite recent heightened awareness about its many negative effects on our health, whether it's to get through the mid-afternoon slump or paired with lunch or dinner as our beverage of choice, many of us still reach for soda daily for a jolt of caffeine and sugary satisfaction.
Perhaps because of a person's overall unhealthy food and beverage choices, studies have shown that even minimal soda consumption may lead to weight gain. Unfortunately, that weight gain can lead to the development of Type 2 diabetes and a heightened chance of stroke.
Candy bars, doughnuts and regular potato chips will become scarce in schools under new federal rules released Thursday, replaced by healthier options such as granola bars, trail mix and baked chips.
The U.S. Department of Agriculture's new "Smart Snacks in School" nutrition standards represent the first nutritional overhaul of school snacks in more than 30 years.
Have you ever waited so long at a restaurant for a waiter to bring the check that, even though you enjoyed the food, you swore never to eat there again?
Or how about that awkward moment after a meal with friends, when the check arrives and conversation stops because someone has to figure out how to split the bill fairly?
5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
We're positively slab-happy it's summer. There's something inherently appropriate about spending the longer, sunnier days at a picnic table, unabashedly attacking a rack of smoky, pink-tinged ribs with the exhilaration of 300 Spartans.
Perhaps no one shares that sentiment more than Myron Mixon, champion pitmaster, cookbook author and chef/owner of the Pride & Joy Bar B Que restaurants in Miami and New York City.
His pointers for remarkable ribs will stick with you long after you've finished reading. Pro tip: Don't forget the wet naps.
Five Tips and Tricks for Mouthwatering Ribs: Myron Mixon