As the big game approaches this weekend, Patriots and Giants fans are making final preparations for their Super Bowl parties. Beyond menus to plan and guests to invite, there are wagers to be made. A group of northeast chefs just revealed the terms of their “Super Bowl Restaurant Smackdown” to Food & Wine, pitting New England vs. New York. Representing the Patriots are Jamie Bissonnette from Boston’s Toro and Coppa, Tiffani Faison from Sweet Cheeks, Matt Jennings from Providence’s La Laiterie and Farmstead and Gabriel Frasca of Straight Wharf and Provisions. They’re facing off against New York chefs and Giants’ fans Harold Dieterle of Perilla and Kin Shop, Lee Anne Wong of Vynl and Michael Ferraro of Delicatessen. This wager is not about money, it’s about maximum humiliation. Here are the terms:
For seven consecutive days, the representatives of the LOSING TEAM must:
-Wear the opposing team’s jersey in their restaurant .The jersey cannot be removed during work hours for any reason.
-Wear a Statue of Liberty hat (Boston) or a lobster hat (NYC) in their restaurant. The hat cannot be removed during work hours for any reason.
-Feature pastrami on rye (Boston) or New England clam chowder (NYC) prominently on their menu with the following wording:
“In honor of the greatest football team on earth the Patriots/Giants, [Restaurant name(s)] is proudly featuring [name of dish]."
-Tweet a picture of themselves in their hats & jerseys eating the featured dish in their restaurant all seven days.
The WINNING TEAM will hand deliver the jerseys and hats to the losing teams and taste the featured menu item.
As a Patriots’ fan who now lives in New York City, I’m looking forward to sampling some great clam chowder without the four-hour train ride.
For those of you hosting at home check out some of my favorite game-day recipes from F&W.
Spicy Chicken Wings
Double Pork Burgers
More Super Bowl Snacks
Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.
© Justin Chapple
Asian Spiced Duck Burgers
Every now and then the Test Kitchen comes across a recipe that sounds so good it’s like we’re obligated to try it. This week, we discovered Asian Spiced Duck Burgers (left) from Napa’s Robert Sinskey Vineyards. Duck breast and pork shoulder are freshly ground into a rich-tasting, juicy blend of meat that pairs perfectly with flavors like Chinese five-spice, garlic and shallots. Served on tender brioche buns, the grilled burgers are topped with a tangy Asian-style slaw, which gets its kick from fish sauce, lime juice and sambal oelek—a super spicy chili garlic sauce. The recipe can be found here, but for something just as interesting and equally delicious, try Steven Raichlen’s Thai Tuna Burgers with Ginger-Lemon Mayonnaise.
Related: Burger Recipes
© Melanie Acevedo
According to the Village Voice, waves of New York restaurants are falling for chilaquiles. Bobby Flay’s Mesa Grill, JoeDoe and Empellón Taqueria now feature the tortilla chip–based comfort food designed to use up leftovers. Though typically served at breakfast or brunch, F&W’s Chicken Chilaquiles—made with sliced chicken breast and tangy feta cheese—also makes a fast and satisfying dinner for those wanting to sample the trend at home.
Related: Fantastic Mexican Recipes
Hearty Comfort Food
Healthy Mexican Recipes
© Cedric Angeles
This morning, Eater announced two new additions to its food blog network: Eater Las Vegas, where coverage goes beyond the city’s famous Strip to include a tour of the lesser-known Vegas Chinatown, and Eater Philadelphia, which features an interview with a buzzy new restaurateur known only as “Lêe.” With the addition of Philly, we expect to see a lot more updates on the fantastic chef Jose Garces, whose impressive local empire includes modern tapas spot Amada and the locavore J.G. Domestic (and will also soon include restaurants in Palm Springs. Of the many recipes Garces has shared with Food & Wine, his fast Chicken and Potatoes with Fried Eggs makes a surprising, homey weeknight meal.
Related: More Recipes from Jose Garces
Recipes from Star Philadelphia Chefs
Satisfying Egg Dishes
© Stephanie Meyer
Sweet and Sour Chicken
Austin is getting its very own Food & Wine Festival this spring, April 27–29, and tickets go on sale today. The all-star line up includes the Travel Channel’s Bizarre Foods host Andrew Zimmern, whose seminar on Global Street Food will spotlight some of his favorite markets around the world. Zimmern has a knack for adapting exotic meals into approachable recipes, as he does every week in his Kitchen Adventures series here on foodandwine.com. He also shares a story behind each dish, like Sweet and Sour Bangkok-Style Chicken with Chiles, which Zimmern first tried at a small Thai café in Penang, Malaysia. The super-flavorful stir-fry features a very familiar ingredient: Heinz ketchup. "The stuff is awesome and very traditional in many parts of southern Asia, where tomato-vinegar-sugar sauces have been used for centuries. The heat-sweet factor here is phenomenal, and I think this recipe is the one my friends clamor for the loudest when we plan dinner parties," says Zimmern.
Related: More Recipes from Andrew Zimmern
Terrific Stir-Fry Recipes
© 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
© 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
© Con Poulos
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
© 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
© Constantine Poulos
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