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


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