Food Reads: Power Veggies + New Chinese
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.