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Mouthing Off

By the Editors of Food & Wine Magazine

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Recipes

Updated Chicken Chow Mein for Chinese New Year

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Chicken Chow Mein

© Dana Gallagher
Chicken Chow Mein

Happy Chinese New Year! For the next 15 days, revelers will welcome the Year of the Dragon with parades, fireworks and, most importantly, family dinners full of lucky foods. In the Chinese tradition, long noodles symbolize good luck and a long life. Updated Chicken Chow Mein—made with quick-cooking chicken sausage, hot and spicy red chiles and an unexpected splash of orange juice—is a superfast way to ensure longevity.

Related: Terrific Chinese Dishes
Great Wine Pairings for Chinese Food
Hearty, Healthy Noodle Recipes

Plus: Donate to Chefs Make Change by visiting foodandwine.com/donate

Recipes

Mario Batali's Sweet-and-Sour Chicken

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Italian Sweet-and-Sour Chicken

© Con Poulos
Italian Sweet-and-Sour Chicken

Mario Batali, one of the 10 superstar chefs committed to F&W’s Chefs Make Change coalition, chatted with co-hosts on The Chew last week about his pledge to cut off his famous red ponytail if The Mario Batali Foundation can raise $500,000 by February 7. The new online clip also reveals what Batali won't give up, so donate to Chefs Make Change for a rare chance to see this chef change his ways. Batali's program helps feed, educate and inspire kids. One new program is the Community CookShop, which teaches families how to cook with ingredients found in food pantries. Inspired by food-bank staples, Batali created this tangy Italian take on sweet-and-sour chicken for a delicious home-cooked meal.

Related: More Recipes from Mario Batali
Healthy Italian Dishes
Pantry Ingredient Essentials

Recipes

Emeril Lagasse’s Bacony Sauteed Radishes

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Sauteed Radishes

© Con Poulos
Sauteed Radishes

Emeril Lagasse is a busy man. Along with his restaurant empire, his multitude of cookbooks and his TV spots—he’s a regular judge on this season’s Top Chef—the New Orleans–based chef runs his own charity for underprivileged kids. One recent success of the Emeril Lagasse Foundation is a culinary arts program for New Orleans high-school students. The foundation is also setting up a community farm in New Orleans. One possible crop: radishes. “Radishes grow just about anywhere,”Lagasse says in our February issue. “People think, ‘Oh it’s just a radish.’ But radishes are delicious, and people don’t think of cooking them.” For a quick and versatile side dish, Lagasse sautés radishes and their greens with tangy orange butter and crispy bacon. You can help the Emeril Lagasse Foundation and other inspiring chef-run organizations featured in Chefs Make Change by visiting foodandwine.com/donate.

Related: More Recipes from Emeril Lagasse
Delicious Radish Recipes
Quick and Tasty Side Dishes

Recipes

Jose Andres’s Homestyle Chicken Thighs

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Roast Chicken Thighs with Lentils

© Con Poulos
Roast Chicken Thighs with Lentils

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

Recipes

Bill Telepan’s Chicken in Lettuce Cups

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Latin-Spiced Chicken

© Constantine Poulos
Latin-Spiced Chicken

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

Recipes

Oprah Loves Art Smith’s Turkey Chili

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Turkey-and-Pinto-Bean Chili

© Constantine Poulos
Turkey-and-Pinto-Bean Chili

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

Recipes

Alice Waters’s Kid-Friendly Hummus

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Hummus with Flatbreads

© Constantine Poulos
Hummus with Flatbreads

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

Recipes

Dan Barber Makes You Rethink Carrots

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Braised Carrots with Lamb

© Constantine Poulos
Braised Carrots with Lamb

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

 

Recipes

Michel Nischan for Chefs Make Change

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Braised Pork with Cherry Gravy

© Constantine Poulos
Braised Pork with Cherry Gravy

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

Recipes

Cat Cora’s Healthy Quinoa and Grilled Chicken Salad

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Quinoa and Chicken Salad

© Constantine Poulos
Quinoa and Chicken Salad

Bravo just announced that Iron Chef Cat Cora and Top Chef Masters' Curtis Stone will host the network’s newest cooking competition: Around the World in 80 Plates, which will lead chef-contestants through 10 different countries. Cat Cora is no stranger to ambitious feats. In the February issue of Food & Wine, Cora joins F&W’s Chefs Make Change coalition, a group of 10 superstar chefs who have vowed to make the world a better place. Her hearty and nutritious Warm Quinoa Salad with Carrots and Grilled Chicken was inspired by her cause, Chefs for Humanity, which aims to provide nutrition education, hunger relief and aid around the world. Starting tomorrow, with the launch of F&W's campaign, you can donate to Cora's cause and other chef charities to help Chefs Make Change.

Related: Fantastic Farro, Couscous and Quinoa Recipes
Food Philanthropy: Feel-Good Restaurants
Amazing Warm Winter Salads

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.