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Mouthing Off

By the Editors of Food & Wine Magazine

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Recipes

Not-So-Scary Yakitori for Halloween

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Chicken Yakitori

© Con Poulos
Chicken Yakitori

The Travel Channel's Bizarre Foods host Andrew Zimmern is known for eating weird stuff, but Food & Wine's new Kitchen Adventures series with the chef emphasizes his knack for transforming discoveries into recipes for the home cook. (See this week's Montauk Scallop and Oyster Pan Roast.) Zimmern's Chicken Yakitori provides another example. Traditionally, yakitori skewers in Tokyo are made with chicken parts that sound pretty scary: cockscombs, hearts, gizzards. But these chicken thighs, basted with soy glaze and fresh ginger juice, will be a healthy precursor to candy binges later tonight.

Related: Andrew Zimmern: Real Recipes, Scary Foods
Devil Foods for Halloween
Halloween: Dress Like a Chef

Restaurants

Crazy Fried Chicken

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Super Crispy Fried Chicken

© Tina Rupp
Super-Crispy Fried Chicken

These days, it seems like it’s illegal to open up a restaurant and not put fried chicken on the menu. (Perhaps it’s a new stipulation in leases for dining establishments.) Some chefs take that mandate and serve straight-ahead, crispy fried chicken. But it’s the other cooks—the ones that decide they want to get a little bit wacky with their chicken—that we’ll focus on now.
 
Pine State Biscuits; Portland, OR. For some people, a piece of fried chicken is indulgent enough. Those people should not go to Pine State Biscuits and order the Wedgie: a biscuit filled with buttermilk fried chicken, a fried green tomato, iceberg lettuce and blue cheese dressing. And they definitely shouldn’t order the Reggie Deluxe, because that’s a biscuit topped with fried chicken, bacon, cheddar, gravy and an over-easy fried egg.
 
Hot Sauce and Panko; San Francisco. Is it a fried chicken spot? A Belgian waffle place? A hot sauce shop? Actually, it’s all three. At Hot Sauce and Panko, you can get 10-plus kinds of chicken wings, 92 types of hot sauces and five options for your waffles. The KFC (Korean Fried Chicken) is its best seller; you can try it with Big Papi en Fuego Grand Slam XXXtra Hot Sauce. If you want waffles on the side, you can have them naked or with “veggi” bacon.
 
Supper; Philadelphia.
Personally, I think pickles should be a required side for fried chicken. Chef Mitch Prensky of Supper agrees with me. His new Jewish Fried Chicken has a spear or two of garlic pickle alongside the chicken, which is cured with a pastrami-spiced brine, then coated with a mixture that includes more pastrami seasoning, then fried. (Guess what else Prensky serves on the side? Fried matzo balls.)
 
Blue Ribbon at Brooklyn Bowl; New York City. Don’t get me started on all the amazing places to eat fried chicken in New York City. But there is just one place where you can bowl, see Biz Markie perform (or Kanye West, if you have super-good connections), drink hyper-local beer and eat amazing Blue Ribbon fried chicken. Chefs Eric and Bruce Bromberg give you the option of fried chicken dinners with white meat, dark meat or a mix of both.
 
American Cupcake; San Francisco. Take two of the biggest food trends in recent years—fried chicken and the unstoppable cupcake wave—and you come up at the same place as the Bay Area’s American Cupcake. They soak chicken in red velvet cake batter and then, for good measure, coat it in red velvet cupcake bits before frying. It’s served with cream cheese-infused mashed potatoes that just might conjure up a vision of frosting.  
 
Husk; Charleston, SC. Forget the focus on super-secret batter recipes. Star chef Sean Brock is hard at work trying to answer the question, “Just how many fats can chicken be fried in?” Brock’s chicken, which is available by reservation only and requires 48 hours notice, is fried in butter, chicken fat, bacon fat and country ham fat. Wow.
 
Related: Best Fried Chicken in the U.S.
Best Fried Chicken and More Chicken Recipes
More Fried Chicken Recipes
Best Burgers in the U.S.

Recipes

(Dino) Chicken Legs with Red Wine Sauce

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Spiced Chicken Legs

© Tina Rupp
Spiced Chicken Legs

Paleontologist and Jurassic Park consultant Jack Horner tells Wired about his plans to reverse-engineer a dinosaur from a chicken in the magazine’s October issue. While there are many, many questions that surround Horner’s controversial work, one in particular has stuck in our minds: What wine would pair with dino meat? Luckily, he answered that in Wired’s "Storyboard" podcast. According to Horner, dinosaur meat would be dark meat. So, much like with chicken thighs or legs, a red wine would be appropriate. Though Horner does not foresee a world where the genetically engineered "chickensaurus" will walk among us, we can’t help but think that they’d taste lovely in this recipe for Spice-Braised Chicken Legs with Red Wine and Tomato. After all, we should eat them before they eat us, right?

Related: Chicken Recipes
Chicken Thigh Recipes

Recipes

Sesame Chicken Would Taste Great with Super Broccoli

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Sesame Coated Chicken

© Lucy Schaeffer
Sesame Coated Chicken

According to the Associated Press, British scientists spent 14 years developing "super broccoli," a crossbreed of traditional broccoli with a wild Sicilian variety that’s rich in the nutrient glucoraphanin. Already sold as Beneforte in California and Texas, the new (non–genetically modified) hybrid will hit stores across the US this fall. Glucoraphanin has been linked to heart-attack prevention, but even skeptics can appreciate the vegetable—both the regular and souped-up versions—tossed with this quick sesame chicken.

Related: Fast Chicken Recipes
Fast Asian Recipes

Recipes

The Most Underrated Ingredient: Homemade Chicken Stock

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Classic Chicken Stock

© John Kernick
Classic Chicken Stock

In a recent edition of the Wall Street Journal’s "In My Kitchen" series, Louisiana-based chef John Besh asserted, "The most underrated ingredient is a good chicken stock. You give me a good stock, and there’s probably nothing I can’t make." We also exalt this gravy-making essential, which is why our November issue features three chicken stock recipes. F&W's Marcia Kiesel created a fast Pressure-Cooker Stock; David Chang shared his innovative Freeze-Dried Chicken Stock recipe; and legendary French chef André Soltner provided an example of a perfect Classic Chicken Stock that works in small batches.

Related: Thanksgiving Recipes

Recipes

Spaghetti with Peanut Sauce for World Pasta Day

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Spaghetti with Peanut Sauce

© Melanie Acevedo
Spaghetti with Peanut Sauce

Conceived in 1995 in Rome, World Pasta Day aims to foster appreciation for pasta on every continent. This Spaghetti with Chicken and Thai Peanut Sauce, inspired by Thai satay sauce and tossed with bright scallions, makes an ultraflavorful case for global pasta fusion.

Related: Fast Weekday Pasta Recipes
Great Baked Pastas
Fresh Pasta Recipes

Recipes

Practice Poultry Roasting with Michael Chiarello’s Roast Brined Chicken

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Roast Brined Chicken

© Cedric Angeles
Roast Brined Chicken

Thanksgiving is one month from today. Are you ready? While cooking an entire trial meal would be ridiculous, dusting off your roasting skills is not a bad idea. A practice run using Michael Chiarello’s juicy Roast Brined Chicken with Raisin and Pine Nut Agrodolce will help sharpen two important turkey techniques—roasting and brining. Just like an ideal Thanksgiving turkey, this recipe’s leftovers are still delicious the next day, even at room temperature.

Related: F&W's Ultimate Thanksgiving Recipe Guide
Turkey Roasting Tips

Recipes

Chicken Stew for NY Cider Week

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Chicken Stew with Cider

© Melanie Acevedo
Chicken Stew with Cider

This weekend marks the end of New York’s first Cider Week. Restaurants throughout New York City and the Hudson Valley featured hard ciders on their menus and used the quintessential fall beverage in a variety of preparations and pairings. Even when the formal cider celebrations are over, you can experiment at home by making dishes like this apple-cider-simmered chicken stew with autumn root vegetables.

Related:The Hard Cider Buzz
Great American Ciders

Recipes

Jacques Pepin’s Quick-Roasted Chicken

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Quick-Roasted Chicken

© Lucy Schaeffer
Quick-Roasted Chicken

We can’t get enough of Jacques Pépin. Whether watching him on television, featuring his recipes in our October issue, reading about his flawless technique in yesterday’s New York Times or cooking through his new book, Essential Pépin, we like seeing the charming French legend everywhere lately. For those who want to experience a bit of Pépin’s genius fast, we suggest his weeknight-friendly Quick-Roasted Chicken with Mustard and Garlic. By splitting the bird, Pépin actually halves traditional cooking time.

Related: More Delicious Recipes from Jacques Pépin
Great Desserts from Jacques Pépin
Fantastic Dishes from the French Masters

Recipes

World-Series-Worthy Chicken Quesadillas

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Chicken Quesadillas

© Lucy Schaeffer
Chicken Quesadillas

Tonight at 8:05 p.m. ET, the St. Louis Cardinals will face off against the Texas Rangers in the first game of the 2011 World Series. While it should be exciting to watch the wildcard-winning Cardinals take on the dominating Rangers, our favorite part of any sports event is the comfort food. These Chicken Quesadillas with Blue Cheese and Caramelized Onions make a fantastic and unexpected game-day recipe.

Related: Fast Game Day Snacks

Delicious Mexican Recipes

Great Tailgating Recipes

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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.