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.
It’s easier than ever to fake your way through a summertime cookout. You’ve heard about the test tube burger; you had to, it cost $33,000. Meanwhile, sales of alternative meat products, like faux hot dogs, continue to rise (to more than $550 million last year). The one cookout staple that doesn’t easily lend itself to veganism is ribs. So, before someone comes up with a test tube version, let’s shout out epic pork and beef ribs around the country.
When top toques like Daniel Boulud, José Andrés, John Besh and Michael Chiarello get, erm, late night cravings, they don't go scrambling for the pots, pans and sous vide machine.
Is it hot in here, or is it just the peppercorns? We asked José Andrés, Michel Nischan, Gail Simmons, Michael Chiarello, Sang Yoon, John Besh, Richard Blais and Andrew Zimmern to deliver some serious sweet talk to their favorite ingredients and kitchen tools in the video above.
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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.
Love will be tailgating on ESPN’s College GameDay Saturday, but he's dropped by to offer a little pregame party strategy just in time for tomorrow's kickoff.
Hut, hut, bite!
Five Tips to Make Your Tailgate a Touchdown: Tim Love