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News Feed: February 3, 2012

by jbfauthor on February 03, 2012

group shotIn Denmark healthy foods are highlighted in ad for butter. [NPR] Telling the future with…asparagus. [BA] Nelson Mandela’s personal chef has a new cookbook that promises a peak at the leader’s favorite foods. [BBC] Peppercorns 101. [LAT] Joanne, the New York restaurant owned by Lady Gaga’s parents, opens with a critical review.

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News Feed: February 2, 2012

by jbfauthor on February 02, 2012

JenningsMark Bittman applauds the USDA’s new standards for school lunches. [NYT] Tips for make-it-yourself baby food. [BA] A beef industry study shows that meatier cattle are better for the environment. [NPR] In the meantime, expect beef prices to skyrocket. [HuffPo] Baking bread in Iraq

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Video: Peter Chang Cooks at the James Beard House

by JBF Editors on February 02, 2012

For years, in-the-know food lovers have been in hot pursuit of Peter Chang, the exceptionally talented Chinese chef who famously flits among restaurants. (Calvin Trillin reported on the elusive Chang for a New Yorker profile, which you can read here—subscription required.) At Monday night's Beard House dinner, lucky guests got to taste Chang's renowned Sichuan cuisine at a special celebration of the Chinese New Year. Below is a short video from the event:

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Super Bowl Recipe: Duck Wings with Asian Chili Sauce

by JBF Editors on February 01, 2012

duck wings

We may not all be rooting for the same team this Sunday, but everyone can unite behind wings and their indispensable role in any game-day spread. In this Asian-inspired recipe from JBF Award winner Keith Luce, the standard wing gets a serious upgrade: Luce swaps out quotidian chicken for succulent duck, which is cured in brown sugar and spices for three days. The wings then enjoy a long soak in warm fat, followed by quick dip in frying oil. Shellacked in a glaze of sweet chili sauce, rice wine vinegar, and sambal olek, these drumettes won't last long beyond the coin toss. Get the recipe here.

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News Feed: February 1, 2012

by jbfauthor on February 01, 2012

tuilesOne mother gets help in the kitchen from an unlikely source: her teenaged sons. [NYT] Bring on the bubbles with a recipe for mineral water. [GT] In the battle for best meat substitute, does wheat gluten edge out tofu? [Slate] Kombucha gets a new look for 2012. [Chow] An open letter to Paula Deen. [HuffPo]

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Recipes from the Best of the Best: Lidia's Bastianich's Swiss Chard and Potatoes

by JBF Editors on February 01, 2012

Swiss Chard and Potatoes

In this hearty side dish from Lidia Bastianich, who won our Outstanding Chef Award in 2002, sturdy baking potatoes and Swiss chard are boiled until tender, then sautéed with a quarter of a head of garlic and some good olive oil. It's delicious as an accessory to short ribs or other rich braises. Get the recipe here. -- In spring of 2012, JBF will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from

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