5@5 - Easy vegan staples to get you started
March 19th, 2014
05:00 PM ET
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5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Editor's note: Angela Liddon is the writer, photographer, and recipe developer for Oh She Glows, the web’s destination for healthy vegan recipes. Her first cookbook, The "Oh She Glows Cookbook" was released this month. She also has an M.S. in Social-Personality Psychology and enjoys helping others find happiness and health through a plant-based diet.

When I first shifted to a vegan diet, I bought all of those packaged and highly processed mock meat and dairy products that I thought I was supposed to buy. "Isn’t this what vegans do?" I thought as I stuffed my mock turkey slices into the cart.

The problem? My energy wasn’t as supercharged as I hoped it would be on a vegan diet. Surprise, surprise, once I rid my diet of all of these imitation products filled with a million unpronounceable ingredients the only other option was to embrace a whole foods diet and get busy in my kitchen. Yes, I had to suck it up and teach myself how to cook real food. Or bust.
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Filed under: 5@5 • Make • Recipes • Think • Vegan • Vegetarian


5@5 - More Southern dishes that deserve a comeback
November 13th, 2013
05:00 PM ET
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5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

A while back, chef John Currence stopped by Eatocracy to share his list of five Southern dishes that deserve a comeback. Thing is, when a cuisine's bench is that wide and that deep, there are plenty more options to be put into play.

Levon Wallace is the Executive Chef at Proof on Main in Louisville, Kentucky. While he was Born in East Los Angeles, as his Twitter bio declares, "My heart belongs to the South."

This devotion extends to the region's dishes.

"These recipes are classics: they're the people's recipes," Wallace says. "Southern food as a whole is the people's food, really basic, satisfying stuff. There is no reason why these recipes shouldn't be something we're doing all the time. They're not some big, crazy, complicated undertaking with hundreds of ingredients; they're classics, with little updates to really up the ante on your Southern food game."

Lay 'em on us, Levon.

Five more Southern dishes that deserve a comeback: Levon Wallace
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Filed under: 5@5 • Make • Recipes • Southern • Tailgating • Think


November 5th, 2013
05:00 PM ET
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5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Andy Ticer and Michael Hudman have been friends since childhood - that is after the two of them got past the habit of badmouthing each other every time their rival Catholic schools met on the playing field. Though the duo were born and raised in Memphis, both come from large, Italian-American families that ritualize meals and celebrate their culinary heritage.

The two 2013 Food & Wine Best New Chefs preserve and progress their dual Southern/Italian culture at their restaurants Andrew Michael Italian Kitchen and Hog & Hominy. Their recently-published cookbook, "Collards and Carbonara" shares many of the techniques and recipes, so their ever-growing fan base can explore this soulful, seasonal meld at home.

And you can't nail the Italian half of the equation without mastering fresh pasta. Here are five shapes that - with a little practice - may make you say "Ciao!" to the boxed stuff for good.

Five classic pasta shapes to make at home: Andy Ticer and Michael Hudman
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Filed under: 5@5 • Italian • Make • Pasta • Recipes • Staples • Think


5@5 - It's all (biscuits) and gravy, baby
October 23rd, 2013
05:00 PM ET
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5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. If  you need to get into the biscuit-making mood, head on over to our handy-dandy biscuit tutorial: The biscuit recipe that can't be beat.

Biscuits are a way to transport Southerners and non-Southerners alike back into a, if not their, memaw's kitchen. And, a good biscuit needs little more than some butter or jam.

That’s definitely the case at Tupelo Honey Cafe in Asheville, North Carolina, where executive chef Brian Sonoskus puts biscuits on every table - no matter the time of day.

Below, Chef Sonoskus smothers the home cook with bells and whistles for the flaky staple.
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Filed under: 5@5 • Biscuits • Dishes • Recipes • Think


5@5 - Barbecue sides get a boost
September 30th, 2013
05:00 PM ET
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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
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Filed under: 5@5 • Barbecue • Recipes • Think


5@5 - Low-alcohol bottles for your summer bar
July 30th, 2013
05:00 PM ET
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5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Editor's Note: Christophe Hille and Chris Ronis are the chief operating officer and managing partner, respectively, of Northern Spy Food Co. in New York City. Follow them on Twitter @nothernspyfood.

Borrowing from that old saw, "If life gives you lemons, make lemonade," we say, "When the community board denies you a full liquor license, make aperitif cocktails."

We discovered a whole world of crafty and delightful drinks that are stronger and weirder than wine, perfect for creating cocktails or enjoying alone. Most are variations on a theme: a base of wine, fortified with grape spirits or brandy to reach 15-20% alcohol by volume and flavored with an array of complex and highly-guarded herbs, spices, fruits and aging regimes.

Some, such as sherries, are their own category of wine, with long-established rules governing grape varieties, region of production and classification. To find these beverages, wander to where your local liquor store keeps the bottles that seem to belong in your grandma's booze cupboard. Below are a few of our favorites and cocktail recipes to go with them.
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July 25th, 2013
05:00 PM ET
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5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Editor's note: David George Gordon is the author of "The Eat-a-Bug Cookbook Revised." Follow him on Twitter @thebugchef.

A recent report from the United Nations-sponsored Food and Agriculture Organization (FAO) states that bug eating could be an effective way to defeat global hunger and combat climate change.

The report got a mixed reception from the press. For the most part, they, like many North Americans, regard insects as dirty, disease-ridden and gross. Although the report’s key findings made perfect sense, many reporters balked at the thought of making meals out of crickets, ants or grasshoppers. [Editor's note: Not us.]
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Filed under: 5@5 • Insects • Sustainability • Think


5@5 - Rack up on rib pointers
June 26th, 2013
05:00 PM ET
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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
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Filed under: 5@5 • Barbecue • Grilling • Grilling • Make • Smoking • Techniques & Tips • Think


5@5 - Make the most of the farmers market
June 20th, 2013
05:00 PM ET
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5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Say the name "Franny's" to any pizza-loving New Yorker, and they'll grow visibly excited. Francine Stephens and Andrew Feinberg, have developed a large and loyal following for their Brooklyn restaurant, due in large part to their commitment to using sustainable, in-season, locally-grown ingredients.

In their new book, "Franny’s Simple Seasonal Italian," the duo, along with food writer Melissa Clark, celebrate the fundamental pleasure of fresh food gotten straight from the men and women who grow, raise and craft it.

Creating those trusting relationships is an essential and enjoyable part of the process. It can also be a little intimidating for people who aren't used to coming face-to-face with the people who produce their food, or fruits and vegetables that don't come shrink-wrapped from the grocery store.

Feinberg and Stephens are here to help your confidence bloom.

Five Ways to Maximize Your Farmers Market Visit: Andrew Feinberg and Francine Stephens
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Filed under: 5@5 • Cocktail Recipes • Farmstands • Local Food • Make • Recipes • Sip • Spirits • Think • Vegetables


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