- Chork-Ready Chicken Stir-Fry
- Walnut-Arugula Pesto Chicken
- Coronation Chicken Salad for the Queen's Diamond Jubilee
- David Bouley’s Pot-Roasted Chicken
- Blog-Worthy Chicken Burgers
- Mexico Welcomes Rick Bayless into the Order of the Aztec Eagle
- Paul Bocuse’s Chicken in Vinegar Sauce
- Go Meat-Free for Paul McCartney's Birthday
- Fast and Flavorful Miso-Ginger Chicken
- Paul Bocuse’s Fast and Healthy Chicken
Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.
Tomorrow marks the 40th anniversary of Chez Panisse, the influential Berkeley restaurant founded by seasonal-food advocate Alice Waters. A new book celebrating the restaurant called 40 Years of Chez Panisse: The Power of Gathering, featured in F&W’s August issue, profiles Waters’s path from a chef—so focused on freshness that her fruit plate was famous—to an activist. In an interview with Publishers Weekly, Waters noted that eating organic foods on a budget is possible if you "buy a chicken and have many meals come from it." These grilled fennel-garlic chicken legs can be cooked for dinner one night, and the leftovers can be reinvented the next day into a quick and tasty antipasto salad.
© Con Poulos
© Con Poulos