A roundup of delicious food news from around the Web.
By Diana Marko
Drumroll please ... Food & Wine magazine presents the best new chefs of 2011! Didn't make the list? Don't despair -- you and your friends know you're a rock star in the kitchen.
Just as goat cheese has enjoyed a slow but steady rise to fame, goat meat is also stepping out of the shadows and into the spotlight. Before you say "baaaahh," check out the Washington Post's article on why goat meat is healthier, sustainable and stands up to even your most radical spices.
In the blogosphere, the Novice Chef is reinventing the deviled egg. We all remember these showing up at our family parties, particularly at this time of year, with that usual happy sprinkling of paprika. Hold onto your socks, though, because Bacon Balsamic Deviled Eggs are here to shake things up this Easter. This smart treat subs yogurt for mayo, bans the paprika and goes green with some parsley on top.
What's looks rich, is thick-headed and an arrogant spin-off? No it's not a chap on Wall Street -- it's the new Lukcy Basartd Ale. That's no typo, folks. The new ale celebrates 13 years of Arrogant Bastard Ale with a fresh blend that boasts an 8.5% alcohol content. Read all about your new favorite beer on the Brew Site.