Food & Wine USA - (02)February 2021

4 FEBRUARY 2021

The

Home Issue

When Luck Comes to Dinner

Celebrate the Lunar New Year with

Danielle Chang’s mouthwatering menu of

dumplings, shochu punch, and much

more. By Oset Babür

62

Ready, Set, Grow!

Julia Sullivan, a 2018 F&W Best New Chef,

shares what she learned from planting her

first vegetable garden at her Nashville

home. By Mary-Frances Heck

76

In Praise of Aunties

Teachers, mentors, confidantes—aunties

make the world go round. We salute five

remarkable aunties and their comforting

recipes. Produced by Khushbu Shah

88

FEATURES

FEBRUARY RECIPES

6 Korean fried chicken,

our go-to Caesar

salad, and more

EDITOR’S LETTER

10 Plant a seed; watch

it grow.

F&W PRO

14 The future of restau-

rant design

OBSESSIONS

17 So many trivets,

kitchen design

tips from Justin

Chapple, and more

HANDBOOK

29 Chef-inspired

breakfasts, and why

crumpets are our

brunch MVP

BOTTLE SERVICE

47 How long will that

open bottle last?

Plus, a lesson in

home bartending

TRAVEL

53 2019 F&W Best

New Chef Kwame

Onwuachi traces his

roots in Louisiana.

BACKSTORY

1 0 4 The secret life of

the Lodge skillet

Danielle Chang

with her Ba Bao

Fan, a favorite

Lunar New Year

dish (story on

p. 62)

CONTENTS

PHOTOGRAPHY: CHARISSA FAY; FOOD STYLING: DANI MCREYNOLDS

ON THE COVER photography by GREG DUPREE; food styling by RUTH BLACKBURN; prop styling by CHRISTINE KEELY