My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Recipes

NYC's Meatball Boom

default-image

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

Chicken Meatballs

© Frances Janisch
Chicken Meatballs

Following the booming success of The Meatball Shop chainlet, a number of meatball-centric spots are popping up in NYC. Eater reports that Polpette recently opened in Williamsburg, Brooklyn, while Zi Pep’s Italian Meatballs and the Meatball Factory are both coming soon to the East Village. It's surprising that the trend didn't catch on sooner: Meatballs are comforting and cheap, and they lend themselves to a wide range of interpretations, like Jennifer Joyce’s Vietnamese-inspired chicken meatballs.

Recipes

Bacony Chicken with Sauerkraut for Oktoberfest

default-image

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

Chicken with Sauerkraut

© Melanie Acevedo
Chicken with Sauerkraut

Starting tomorrow through October 3, more than five million revelers will visit Munich for Germany’s annual Oktoberfest, to down specially brewed beer with hearty, traditional fare. Many of the beer tents serve Hendl, a roasted or grilled chicken dish eaten with fresh soft pretzels or sauerkraut. To recreate the celebration at home, F&W offers budget-friendly braised chicken thighs with a quick sauerkraut combining vegetables, apple, juniper berries and delicious bacon. Plus, a perfect German pretzel recipe.

Related: More German Dishes
F&W's Dana Cowin Does the Chicken Dance on the Today Show for Oktoberfest

Ingredients

Dan Barber’s Responsible Chicken Soup

default-image

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

Chicken Soup with Matzo Balls

© Quentin Bacon
Chicken Soup with Matzo Balls.

This week, following a conference in Peru, international activist chefs including New York’s Dan Barber, Spain’s Ferran Adrià and France’s Michel Bras unveiled an Open Letter to the Chefs of Tomorrow on the topic of social responsibility. Much of that involves respecting the environment and food systems, which Barber practices in spades at his Blue Hill restaurants. His recipe for Chicken Soup with Rosemary Matzo Balls honors this model by using up nearly every part of the bird, including wings, back, neck and feet.

Recipes

Andrew Carmellini Is a Man Who Cooks

default-image

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

Le Grand Fooding starts in NYC this weekend, and today Food Republic interviewed the two Frenchwomen who organize its events about men who cook, men who eat and men who are so into food that they warrant the term “gastrosexual.” Launched in France, Le Fooding is like an oddball summit for young international chefs. New York's Andrew Carmellini is among the headlining men who can really cook, so if you miss the alt festivities, his make-ahead Chicken Posole can be enjoyed by anyone—gastrosexual or not.

Recipes

Mario Batali's All-Star Chicken Recipe

default-image

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

Stuffed Chicken Thighs

© Quentin Bacon
Stuffed Chicken Thighs.

The New York Times announced today that food critic Sam Sifton will leave his hallowed dining-section post to step up as National Editor. One of Sifton's major milestones during his two-year tenure: Awarding four stars to Del Posto, the first Italian restaurant to earn the paper's highest honor since 1974. With their fine-dining accomplishment, Mario Batali, Joe Bastianich, Lidia Bastianich and chef Mark Ladner secured a place in Times history for Italian food. To honor the all-stars, we present a Batali recipe that's worthy of our staff favorite hall of fame: Herb-and-Cheese-Filled Chicken Thighs.

Recipes

Wet Weather Inspires Chicken with Mushrooms

default-image

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

Chicken with Mushrooms

© John Kernick
Bouley's Chicken with Mushrooms.

This summer’s record-breaking rainfall may have its upside: mushrooms! NPR’s Talk of the Nation discussed the season’s fruitful conditions (wet, humid) for fungi on Friday. But, unless you're a specialist or have approval from a mycologist (a fungi botanist), you shouldn’t start foraging all the new specimens popping up in your yard. Instead, purchase wild mushrooms from a reputable vendor and use them in a fantastic recipe from our September issue: David Bouley's Pot-Roasted Chicken with Mushrooms.

Recipes

Persian Chicken and Rice with Sour Cherries

default-image

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

Persian Chicken

© Quentin Bacon
Persian Chicken.

New York's ABC Carpet & Home, which houses Jean-Georges Vongerichten's seasonal, eco-chic venture ABC Kitchen, launched a website this week called Reveal. One of the first features follows chef Dan Kluger to the Greenmarket as he shops for sour cherries to make sweet and savory dishes like pizza and sorbet at the restaurant. If you can’t find fresh ones, dried sour cherries are also delicious to cook with in dishes like F&W's Persian roasted chicken with fragrant rice.

Recipes

Introducing the Cup Noodle Museum

default-image

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

classic chicken noodle soup

© Stephanie Foley
classic chicken noodle soup

In 1971, Momofuku Ando invented a food that would change the course of student diets forever: Cup Noodles (a.k.a. Cup O' Noodles until 1993). The second museum dedicated to the Taiwanese-Japanese entrepreneur opens on Saturday, September 17, in Yokohama, Japan, according to the Huffington Post. In addition to showing CG movies about Ando, the Cup Noodle Museum will feature a make-your-own instant-noodle bar. Though we certainly appreciate the product’s just-add-water ease, the results could never compare to homemade chicken noodle soup, such as this classic version by F&W’s Grace Parisi.

Recipes

Eric Ripert Innovates Through Design and Chicken

default-image

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

Chicken and Okra Fricassee

© John Kernick
Chicken and Okra Fricassee.

On Friday in New York City, revered chef Eric Ripert and business partner Maguy Le Coze will debut a new interior for their epic French seafood flagship, Le Bernardin. Today, the New York Times presents a compelling slideshow of the restaurant's evolution over 25 years, with a preview of the overhauled space by architects Bentel & Bentel. In the quest for modernity, there will be fewer seats, more metal, and a new lounge — jackets not required. Ripert has always kept the NYC staple relevant by staying open to new ideas and flavors, like he did on a trip to Brazil with Food & Wine in 2006. There, Ripert came up with this Chicken and Okra Fricassee, based on a traditional recipe but lightened with lemongrass and ginger.

Recipes

Black Widow Tops Chicken Wing Eating Record

default-image

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

baked buffalo wings

© Melanie Acevedo
Baked Buffalo Wings

This past Sunday, Sonya “The Black Widow” Thomas broke her own world record in competitive wing eating at the 10th annual National Buffalo Wings Festival in Buffalo. According to the Huffington Post, the 100-pound power eater triumphed over hot dog-eating champion Joey “Jaws” Chestnut by consuming 183 chicken wings in 12 minutes. It takes much less chicken (and fewer calories) to make an awesome meal from our hot-and-spicy Baked Buffalo Wings, with classic blue cheese dressing and celery.

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
advertisement
Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.