5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Whether you go with pulled pork, brisket or ribs, every fall barbecue is going to need some complementary side dishes.
Christopher Kostow from the acclaimed The Restaurant at Meadowood in St. Helena, California, offers all the fixins' - with a little extra flair.
How to Elevate Barbecue Side Dishes: Christopher Kostow
Editor's note: upwave is Turner Broadcasting's new lifestyle brand designed to entertain the health into you! Visit upwave.com for more information and follow upwave on Twitter, Facebook, YouTube, Pinterest and Instagram @upwaveofficial.
I do likes me a cold one on a hot summer day, and a fall ball game just isn't the same without an ale in my hand. Fear of the great beer belly has kept suds out of the refrigerators and hands of beer enthusiasts all over the land, but is it possible that one of America's favorite beverages has gotten an undeserved bad rap?
After all, beer is created from just four basic ingredients: water, barley, hops and yeast. The result of these ingredients dancing together is alcohol and CO2. That's a combo that goes down easy, and there are so many ways to blend the brew that you're sure to find an ale, stout, lager or amber that is just right for you.
The dirty deets
Your doc may have told you that drinking alcohol in moderation is good for your health, but usually wine gets all the cred for the antioxidant benefits. Truth be told, beer and wine contain the same amount of antioxidants. There are some other things you should know:
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
The fact that September is Bourbon Heritage Month got me thinking about an elderly fellow I once knew, a friend of my father’s father and a veteran of World War I. He was 85 at the time, and blind as a bat - used to watch TV from the couch through a pair of binoculars perched on a stick, sipping what he referred to as “bourbon and branch.” That simply means bourbon and water (technically water from a small stream; it’s an old Southern term), as opposed to bourbon and soda, but it has an antique resonance to it that’s awfully appealing, I think.
Anyway, he’s gone now - has been for years - but there’s still plenty of good bourbon out there, and since it’s officially “a distinctive product of the United States” (by a 1964 Congressional resolution, no less), why not pour a glass? There’s still a day left in the month, after all.
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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.
Last week, we got to talk about restaurants that have banned kids from their dining rooms.
Here’s something else other than badly behaved kids that can be annoying to diners: overactive cell phone users. Recently, NYU professor Anna Akbar suggested to CNN the “phone stack” game: When you go out to eat, everyone must put their cells in the middle of the table. Whoever is first to give in to the urge to check their device has to pay for dinner.
Here are several places in sync with the phone stack game.
Back in the day, Bill Clinton was the highest-profile devotee of the highest-calorie items on the McDonald's menu.
What a difference a few years - and a quadruple-bypass surgery - can make.
The fast food giant and the former Big Mac fan-in-chief announced they were coming together Thursday to help fight the scourge of obesity.
Instead of just French fries to go with your value meal, McDonald's soon will offer you a choice of a side salad, fruit or vegetable as a substitute.
They also pledged to promote only water, milk and juice as the beverage that comes with a Happy Meal and to use Happy Meal packaging to "generate excitement" for fruits and vegetables.
Italian pasta maker Barilla is in hot water after making anti-gay remarks in an interview this week.
Guido Barilla, president of Barilla, said on an Italian radio program Wednesday that he wouldn't feature same-sex couples in his company's commercials because he prefers the "traditional" family.
Soon after, LGBT advocates began calling for a boycott of the company. Many flocked to Twitter using the hashtag #BoicottaBarilla.
"Sigh. I'd like my pasta without the side of homophobia, thanks," one Twitter user wrote.
Another directed a tweet at the company: "Dear @BarillaUS I will no longer be feeding my LGBT family your pasta. We are a @Bertolli family now!"
I grew up in New York City during the 1970s and 1980s, eating out and drinking regularly several nights a week. I vividly recall what it was like to be near smokers, whether it was my friends sucking down cloves at the bars (we were 14), weird old men immersed in a smoky haze at the local coffee shop, or grandpa Ed lighting up a cigar at the fancy seafood joint (he gave me the band to wear as a ring, so I was cool with it).
I never liked smoke or smoking, but the law didn’t forbid it back then and people just accepted it as a part of our culture, like being near a smelly person who doesn’t use deodorant. What are you going to do? Outlaw that? Part of the ritual of going out was coming home smelling like smoke - and hoping no one would light up at a good restaurant and impose cigarette smell on the rest of us.
World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits New Mexico in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, September 29, at 9 p.m. ET. Follow the show on Twitter and Facebook.
Red or green?
"That’s the, by the way, state question in New Mexico," says Dan Flores, a historian who specializes in studies of the American West.
He's talking about chiles, the bedrock of New Mexican cuisine and a disputed ingredient 'round these parts.
In this week's episode of "Parts Unknown," Anthony Bourdain travels to the Land of Enchantment to cruise Route 66 for tacos and delve into the state's gun culture.