© John Kernick / Coronation Chicken
Over the weekend, Queen Elizabeth II started celebrating 60 years as England's monarch. Festivities for the Diamond Jubilee began Saturday with the Derby at Epsom Racecourse and will continue through tomorrow, when the Queen will wave to her public from a balcony at Buckingham Palace. To honor Elizabeth, we suggest making a light dish served at a royal luncheon the day she was crowned on June 2, 1953. This curried Coronation Chicken Salad pays tribute to her lengthy rule, but is spiced up for the current generation with minced hot chiles and chunks of sweet mango.
Related: Terrific Chicken Salads
Classic British Dishes
© Lucas Allen / Chicken Flautas
There’s one thing that food lovers worldwide can get behind: crispiness. In The Chronicle Review yesterday, anthropologist John S. Allen wrote a thoughtful piece about why humans love crispy foods, even going so far as to say the deliciousness of a crispy crust, with its concentrated flavors, helped spread the practice of cooking. Additionally, Allen points out that crackling and crunchy sounds heard while chewing enhance the eating experience: “Obviously, when we eat, we use our senses of taste and smell, as well as the sense of touch as we assess the texture and "feel" of the food both in our hands and in our mouths. An under-appreciated component of the eating experience is sound.” Grace Parisi's Crispy Corn Tortillas with Chicken and Cheddar (flautas) have another sensory bonus: shredded cheese mixed into the easy filling gets hot and melty-gooey when the tortillas are fried.
Related: Crispy Fried Chicken
Delicious Fried Foods
Terrific Mexican Dishes
© John Kernick / Indian BBQ Chicken
It's time for a bit of Kitchen Trash for pop culture obsessives. On this week's Keeping Up with the Kardashians, reality star Kim Kardashian stirred up controversy amongst viewers when she called Indian food “disgusting.” According to the Los Angeles Times, Kim K. responded to yesterday's Twitter criticisms on her website, explaining that her comment was not intended to offend, but she just does not like Indian food...or anything that contains cilantro for that matter. For a subtle introduction to the amazing cuisine, we suggest that she try this Indian Barbecue Chicken, which combines healthy chicken breast and a tamarind-infused barbecue sauce that happens to be cilantro-free. The sweet-and-tangy flavors will appeal to naysayers and barbecue lovers looking for a delicious upgrade.
Related: Fantastic Indian Dishes
Terrific Grilled Chicken
Recipes for Chicken Breasts
© Lucy Schaeffer / Ginger Chicken
Today, Michelle Obama's American Grown: The Story of the White House Kitchen Garden and Gardens Across America hits shelves across the country–with proceeds going to the National Parks Foundation. The first lady's first book not only details the progress of her garden, but also includes advice on raising a healthy family. In an interview on NPR's Morning Edition, Obama discussed some of her family diet rules: infrequent desserts, lots of vegetables and no white rice–only brown. While a home garden inspired by Obama's work at the White House will take time to flourish, you can implement some of her tips tonight by making Ginger-Marinated Chicken with Onions and Peppers. Served over brown rice, the healthy chicken and vegetables get an added layer of flavor from a touch of honey.
Related: F&W's Garden Guide
Healthy Kid-Friendly Dishes
© Reed Davis / Grilled Chicken
Requiring just a bit of forethought and nil active time, marinades are an ideal way to prep grilled foods to become ultra flavorful and juicy. An overnight marinade is key to Mississippi chef John Currence’s Grilled Chicken with Sweet Mustard Barbecue Sauce. He covers quartered birds in a rich blend of molasses, olive oil, port wine, mustard, soy sauce, pepper, Worcestershire and minced shallot. Before grilling, Currence brushes the prepped chicken pieces with a barbecue sauce made with sweet, fragrant, hot and tangy ingredients like brown sugar, coffee, Tabasco sauce and that cookout staple, yellow mustard.
Related: Make-Ahead Grilling
Adam Perry Lang's Grilling Tips
Delicious Grilled Chicken
© Tina Rupp / Mustard-Glazed Chicken
Today, Bravo announced the fourth season lineup for Top Chef Masters, premiering on July 25 at 10 p.m. ET. Twelve talented contestants will include nose-to-tail enthusiast Chris Cosentino of L.A.'s Incanto, NYC master of Mexican cuisine Sue Torres from Sueños, and Takashi Yagihashi, an F&W Best New Chef 2000 who owns Takashi and a new yakitori joint called Slurping Turtle in Chicago. A force to be reckoned with, Yagihashi often applies classic French techniques to Asian ingredients as in his Mustard-Glazed Chicken with Arugula and Bok Choy. While Yagihashi's original recipe called for cooking the bok choy in butter and generously dressing the salad, F&W’s healthier version cuts the amount of fat used for the bok choy and features a light and flavorful salad dressing combing oil, soy sauce and rice wine vinegar.
Related: Great Japanese Recipes
Top Chef Dishes
Healthy Chicken Recipes
© Reed Davis / Chicken Wings
Pounding on the end of a glass ketchup bottle in an attempt to score the last of the Heinz may soon be a thing of the past. A team of mechanical engineers at MIT developed a new substance called LiquiGlide that may pave the way to effortless ketchup application. PhD candidate Dave Smith explained the coating to Fast Company: “It’s rigid like a solid, but it’s lubricated like a liquid.” Fascinating. When bottles are coated with the slippery substance, thick sauces like ketchup slip out with ease, leaving absolutely nothing clinging to the bottle. If the technology is adopted by companies, consumers will need to know how to use up all that extra ketchup. We suggest Ray Lampe’s Chicken Wings with Sweet-and-Spicy Pantry Sauce made with ketchup, mustard, hot sauce, soy sauce and brown sugar.
Related: Delicious Chicken Wings
Great Condiment Recipes
© Melanie Acevedo / Chicken Souvlaki
There's a reason F&W created this daily recipe series dedicated to chicken: it's one of the world's favorite meals. In a wonderfully titled article called "How the Chicken Conquered the World," the June issue of The Smithsonian delves into the history of how this popular bird moved to the center of the global dinner plate. According to the piece, chickens may even take credit for the rise of the Western civilization. The legend states that en route to battle encroaching Persian forces in the fifth century B.C., Athenian general Themistocles gave his men a pep talk inspired by two roosters fighting by the side of the road; the birds' aggressive display motivated the Greeks to fight to win. Tonight's suggestion of easy Chicken Souvlaki honors those ancient Greek chickens.
Related: Fantastic Greek Recipes
Fast Chicken Recipes
Grilled Chicken Recipes
© David De Vleeschauwer / Chicken Burgers
These days, even Scottish nine-year-olds have blogs. At NeverSeconds, Martha Payne rates her school lunches using a "Food-o-meter" with categories that include the number of mouthfuls eaten, a health rating, price and pieces of hair found. Payne gave her most recent chicken grill (a.k.a chicken burger) a nine-out-of-ten with no hairs to report. We think Grace Parisi’s Chicken Burgers with Spicy Peanut Sauce can beat that. Ready in just 30 minutes, the burgers get an added kick from chile powder, onions and the Indian spice mix garam masala.
Related: Best Burgers in the U.S.
More 30-Minute Burgers
School Lunch, Reinvented
Actress Anna Kendrick plays a food truck cook in What to Expect When You’re Expecting, the parenting comedy that opens nationwide today. Off-screen, she’s a bona fide baking fanatic and, recently, a fried chicken fiend. “It’s hard to believe, but I recently tried fried chicken for the first time, at South City Kitchen in Atlanta. I didn’t eat it as a kid, and I just never thought to order it. I had no idea what I’d been missing!” Kendrick would likely love Grace Parisi's amazingly crispy buttermilk fried chicken.
Related: More Fried Chicken Recipes
Best Fried Chicken in the U.S.
The Hungry Crowd: Anna Kendrick