Mouthing Off

Spanish chef José Andrés stops by F&W’s Facebook wall at 2 p.m. ET to chat live with fans for our January Iconversations series. Aside from his inspired cooking, TV spots and multiple restaurants—from Washington, DC’s Jaleo to China Poblano in Vegas—Andrés is also committed to charity and is one of 10 superstarsheadlining F&W’s Chefs Make Change coalition. His organization, World Central Kitchen, helps developing countries in crisis by building kitchens and feeding the hungry using ingredients bought from local purveyors. For F&W’s February issue, Andrés shared a homey dish of crisp roast chicken thighs with a pimentón-spiked lentil stew. "This is the sort of simple, humble food I have at home with my family on Friday night," says Andrés. Visit foodandwine.com/donate to donate to World Central Kitchen and to other brilliant chef-run organizations.

Related: More Recipes from José Andrés
Terrific Lentil Recipes
Great Recipes for Chicken Thighs

Today, we spotlight another member of F&W’s Chefs Make Change coalition. Chef Bill Telepan works with Wellness in the Schools to put healthier food in public schools. One exemplary program is Cook for Kids, which assigns culinary-school grads to cafeterias where they create cooked-from-scratch menus—meaning no more mystery-meat Mondays. There is one thing that hasn't changed: Kids still love chicken. Chicken day is one of the most successful days on the weekly calendar, Telepan admits in F&W’s February issue. To keep things interesting, he created a citrusy marinade for this fresh and colorful recipe, Latin-Spiced Chicken in Lettuce Cups. You can help chef Telepan’s cause, and other chef-run organizations, by visiting foodandwine.com/donate.

Related: More Latin American-Inspired Recipes
Chefs' Chicken Recipes Made Easy
School Lunch, Reinvented

Our coverage of the Chefs Make Change coalition continues today with a spotlight on Art Smith’s charity Common Threads, which teaches kids about nutrition and cultural diversity through after-school cooking programs. Smith shared a recipe in the February issue for Turkey-and-Pinto-Bean Chili, a favorite of Oprah’s that also appeals to his charity's target demographic. "It's got some spice, which I think kids love as much as adults do," he explains. Currently, Common Threads operates in Los Angeles, Chicago, Miami and Washington, DC, and Smith hopes to expand to New York soon. You can donate to Common Threads and other chef-run charities by visiting foodandwine.com/donate.

Related: More Hearty Chili Recipes
Healthy Kid-Friendly Dishes
Great Recipes for Beans

Chicken Dance remains in its coop today as we spotlight another ambitious member of F&W’s Chefs Make Change coalition. Alice Waters’s The Edible Schoolyard Project works to spread food education in public schools. “From day one, I knew I wanted Edible Education in all the public-school systems in the US, from kindergarten through high school,” Waters tells F&W in our February issue. “Somebody said to me, ‘You mean have EE, like PE?’ and I thought, Yes!” The programs give kids hands-on experience in school gardens, lunchrooms and kitchens. Befitting her cause, Waters's healthy recipe is delicious and fun to make: Hummus with Whole Wheat Flatbreads. You can help her mission, as well as other chef-run charities, by visiting foodandwine.com/donate.

Related: Cooking Like Alice Waters
More Kid-Friendly Recipes
Fantastic Chickpea Dishes

Today, we continue to break from Chicken Dance to spotlight the fantastic chefs of F&W’s Chefs Make Change coalition, and their new recipes in our February issue. Dan Barber’s Blue Hill at Stone Barns in Pocantico Hills, New York, was recently named one of the country's top 10 sustainable restaurants by Food Republic, and his cause is the Stone Barns Center for Food & Agriculture. Through programs offered to children and farmers alike, as well as agricultural research, the center hopes to improve the way America eats and farms. Inspired by the incredibly sweet and delicious carrots grown at Stone Barns, Barber created Braised Carrots with Lamb, which emphasizes the vegetable and uses the lamb for a rich, meaty sauce. You can support Stone Barns Center as well as other chef-run charities by visiting foodandwine.com/donate.

Related: More Amazing Carrot Recipes
Healthy Vegetable Dishes
Vegetable Dishes for Carnivores

 

Today, Food & Wine launched Chefs Make Change, a coalition of 10 superstar chefs who are helping to make the world a better place. One of these philanthropists is Michel Nischan, who happens to be guest editing on sustainability topics over at Food Republic all week. His foundation Wholesome Wave strives to make fresh, locally grown produce available in underserved communities. In our February issue, Nischan describes one of Wave’s latest initiatives, a fruit and veg “prescription” program: “Doctors in underserved communities can give an entire at-risk family a farmers’ market voucher that will allow them to increase their fresh-produce consumption by one to two servings a day.” In celebration of his cause, we’re taking a rest from the Chicken Dance this week to spotlight charities and the amazing recipes shared by these formidable chefs, including Nischan’s gorgeous Braised Pork with Cherry Gravy. In preparation for cooking it tonight, you can donate to Nischan’s cause and other chef-run charities by visiting foodandwine.com/donate.

Related: Learn More About Chefs Make Change
More Great Pork Recipes
Delicious Braised Dishes

Mario Batali's vacation house on Lake Michigan made a top 10 list of celebrity chef homes this month, but Batali doesn't have much time to relax these days. He's one of 10 chefs uniting for Food & Wine's new charitable campaign, Chefs Make Change, and he even vows to chop off his ginger ponytail if The Mario Batali Foundation can raise $500,000 by February 7. As if that's not enough of a reason to donate, his programs help feed, protect and educate children. Donate and "like" Chefs Make Change here.

Related: Mario Batali Recipes
Star Chefs' Dream Recipes