© Cedric Angeles / Roast Chicken
The James Beard Foundation Awards Ceremony and Gala at Lincoln Center this evening marks the finale of festivities that included Friday's media awards (where Food & Wine won for Susan Choi’s profile of “The Spice Wizardry of Lior Lev Sercarz.”) Tonight, the spotlight is turned to chefs and restaurants with regional nominees such as Top Chef winner Paul Qui in the Southwest, F&W contributor Andrew Zimmern in the Great Lakes and, in the Pacific, Michael Chiarello. Nominated for his work at Bottega in Yountville, Chiarello’s Italian-style wine country cooking is equally delicious outside of the restaurant. His Roast Brined Chicken with Raisin and Pine Nut Agrodolce can even be made-ahead and served at room temperature for a casual weeknight dinner party.
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Fantastic Roast Chicken
More Recipes from Michael Chiarello
© Wendell T. Webber / Mint Julep
Along with Cinco de Mayo, tomorrow also marks the 138th Kentucky Derby. The most exciting two minutes in sports is classically celebrated with big hats, big bets and many mint juleps. For quick sustenance, this crispy Kentucky Pan-Fried Chicken can be made in under 30 minutes. The chicken is dredged in a tangy buttermilk mixture and fried in lard for an indulgent crunch.
Related: Kentucky Derby Drinks
Delicious Fried Chicken
Southern Comfort Food
Cinco de Mayo celebrates Mexico's victory over France in the 1862 Battle of Puebla on the 5th of May, but Americans have adopted the date as an opportunity to toast the country's vast food culture with icy margaritas. While many authentic Mexican recipes take patience (though we have a Oaxacan chef's shortcut for mole negro), F&W's Grace Parisi came up with an ingenious tamale shortcut. Made with store-bought rotisserie chicken, these super-simple chicken-and-cheese tamales take 45 minutes to make, but can be prepped up to two days ahead for a Cinco de Mayo party on Saturday.
Related: Phil Ward's Tips for Making Perfect Margaritas
America's Best Margarita Bars
© Tina Rupp / Chicken Drumsticks
Once shunned by Americans for breasts, chicken legs and thighs are growing in popularity with consumers who, like chefs, love their depth of flavor, juiciness and affordability. But as demand for dark meat grows, so does the price. According to the Huffington Post, wholesale boneless thighs now cost as much as, or occasionally more than breasts. Drumsticks, on the other hand, remain a great budget option. Marinated in spicy yogurt, these skinless Grilled Tandoori-Style Chicken Drumsticks are much tastier than white meat–with only slightly more fat. They’re also much more fun to eat.
Related: Delicious Drumstick Recipes
Terrific Chicken Thigh Recipes
© Jonny Valiant / Braised Chicken
A recently-publicized study may distress compassionate plant-eaters. Several months ago, scientists from Israel's Blaustein Institute for Desert Research at Ben-Gurion University published evidence that pea plants in a drought can send warning signals through their roots to other pea plants via shared soil. The alerted plants then prepare for the environmental stress. This information inspired a New York Times Opinionator post this weekend about the ethics of eating intelligent plant life. Unsurprisingly, many commenters are not amused by the premise that we could one day empathize with certain plants like we do animals. Plus, what would even the most cautious diner eat? Until more research suggests otherwise, we'll continue to respect vegetables by preparing them in delicious ways. Lovable peas star in this simple vinegar-braised chicken recipe. Combining leeks, fresh herbs and luxurious crème fraîche, the dish is elegant but fast enough to make for a weeknight dinner.
Related: Delicious Recipes for Peas
Great Spring Recipes
Weeknight Wine Pairings
© Con Poulos / Chicken Thighs
While the first Austin Food & Wine Festival gets started today in Texas, The Sweetlife Food & Music Festival begins tomorrow in Columbia, Maryland. Billed as a sustainable celebration, the event will host both local and national artists and a “Food Forest” with a few of the best indie restaurants in the northeast making appearances including NYC’s Roberta’s and Momofuku Milk Bar. Representing DC: celebrated chef José Andrés, whose Pepe Truck will peddle Spanish-inspired sandwiches like the Pepito de Iberico with seared Iberico and Serrano ham, roasted green peppers, onions and aioli. For a dinner at home with Andrés’s deeply flavorful Spanish food, opt for his Roast Chicken Thighs with Lentil Stew and a really great playlist.
Related: More Recipes from José Andrés
Delicious Spanish Recipes
Great Food Trucks
The inaugural Austin Food & Wine Festival starts tomorrow and among the fantastic chefs who will be leading panels, demonstrations and events is Jonathan Waxman of Barbuto and Top Chef Masters fame. On Saturday, the man who brought California cuisine to NYC will share a few guilty pleasures at a demo called Junk Food Personified. At Barbuto, however, he focuses more on seasonally-driven Italian dishes like this Chicken al Forno with Salsa Verde. The simple roast chicken gets its flavor not from fat but from fresh lemons, frequent basting and a pungent garlicky salsa verde.
Related: Recipes from California Chefs
Healthy Italian Dishes
Delicious Roast Chicken
© David Malosh / Grilled Chicken Salad
The U.S. asparagus industry is finally bouncing back. The AP reports that after decades of decreased production due to competition from South American imports, American asparagus farmers are expecting much better business this year due in part to healthy eating trends and increasing demand for locally grown vegetables. Asparagus season typically lasts just through June, so help support the hopeful farmers today with a Grilled-Chicken-and-Asparagus Salad with Parsley Pesto. Garlic, lemon juice, oil and a lot of parsley are all it takes to make the flavorful dressing for this fast and easy early summer salad.
Related: More Chicken Salad Recipes
Great Asparagus Dishes
Delicious Grilled Chicken