Stories / Guides and Tips

Food Reads: Power Veggies + New Chinese

Tara Condell

November 18, 2016


JBF Award winner David Chang gives insight on what constitutes a power vegetable. [Lucky Peach]

Hosting a last-minute Thanksgiving dinner? Use this handy step-by-step guide to ensure you’re all set at T-36 hours. [Bon Appétit]

If regular ol’ persimmons aren’t cutting it for you, try this dried (and pricier) version. [Saveur]

Chinese food in America is reinventing itself as chefs swap orange chicken for more traditional dishes. [NPR]

How will our current food policies change under the new President-elect? [NYT]

The good, the bad, and the ugly of America’s increased seafood consumption. [Modern Farmer]

Techniques for getting the perfect mashed potato for both creamy and chunky enthusiasts. [Food52]

Keep this hidden gem of an ingredient in your pantry for easier holiday prep. [Serious Eats]


Tara Condell, RDN is the media intern at the James Beard Foundation. Find her on Instagram and Twitter.