What We're Reading: September 9, 2015


Bone up on your chicken wing anatomy. [The Kitchn


A new report reveals the scope of food industry-funded scientific research. [NYT


Flout convention with this controversial method of storing greens. [Food52


A glass of warm banana–cocoa chia milk to help you count some sheep. [Food Network


The key to preventing peanut allergies? Give your kids peanuts. [... Read more >

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What We're Reading: January 21, 2015


A Super Bowl Sunday showdown: baked or fried buffalo wings? [Chow]


JBF Award Winner Mark Bittman argues that an essential piece is missing from the State of the Union: food. [NYT]


Tour de Franks? A look at the emerging trend of food bikes. [NPR]


A new survey reveals that Generation Z is willing to pay more for healthy foods. [USA Today]


Chicken soup for the global soul. [... Read more >

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Recipe Roundup: Super Bowl Spread

Alex Stupak's recipe from guacamole with pistachios, adpated by the James Beard Foundation


Regardless of which Harbaugh brother you'll be rooting for this Sunday, everyone can agree that half the fun of watching the Super Bowl is pigging out on the snacks. This year we're upping our game with pumped-up versions of crowd-pleasing classics.


Honey-Habanero Chicken Wings

Potent habanero peppers add an undercurrent of heat to the sweet and buttery sauce that accompanies these wings.


Guacamole with Pistachios

Pistachios add striking crunch to this addictive guacamole from chef Alex Stupak of the Empellón restaurants.


Cornmeal-Crusted Oysters with Sriracha Rémoulade... Read more >

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Recipe: Wings with Habanero–Honey Sauce


Forget patriotism: we believe that a delicious Fourth of July spread is the best way to unite fellow countrymen. These sweet and spicy glazed wings from Texan chef David Cordúa will definitely show up on ours. Tossed in a sauce of brown butter, honey, and tongue-pricking habanero vinegar, these American beauties will be gone long before the first fireworks burst. Get the recipe here.

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Super Bowl Recipe: Duck Wings with Asian Chili Sauce

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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