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Mouthing Off

By the Editors of Food & Wine Magazine

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Seattle's Foodie Roots

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Chicken with Olives and Lemons

© Richard Gerhard Jung / Chicken with Olives

Recently ranked number one in Travel + Leisure's list of the Best Cities for Hipsters, Seattle is also one of the best cities for food lovers (see: coffee culture, doughnuts, Best New Chefs). But it hasn't always been that way. Seattle Magazine traces the city's obsession with food back to the 1962 World's Fair. Not only did the fair give the city its iconic Space Needle, but it also introduced Seattle to global cuisine, showcased foods of the Pacific Northwest and paved the way for today's terrific Seattle chefs such as Lark's Jonathan Sundstrom, who created this terrific recipe for Mediterranean Chicken with Olives and Preserved Lemon.

Related: Mediterranean Dishes
Great Chicken Recipes
America's Healthiest Cities

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Better-than-Ballpark Chicken Sausage

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Chicken Sausage

© Antonis Achilleos / Chicken Sausage

Baseball season has officially begun with today's openers including the Phillies vs. the Florida Marlins at Philadelphia's Citizens Bank Park and the Colorado Rockies playing the San Francisco Giants on Coors Field in Denver. While ballpark food is improving (see Shake Shack at the Mets' Citi Field), one of the few benefits of watching a game at home is being able to eat whatever you want without stadium mark-ups. These Provençal-style chicken sausages are stuffed with pork fat, garlic and herbs for a superb take on the usual encased meat. They can even be made ahead to prep for Yankee Stadium's first game on Friday.

Related: More Delicious Sausage Recipes
Innovative-Game-Day-Snacks
Provençal Dishes

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Nicolas Sarkozy Prefers Poultry

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Chicken Fricassee

© Tina Rupp / Chicken Fricassee

In an interview with French presidential chef, Bernard Vaussion, the AFP got an inside scoop on the eating habits of Nicolas Sarkozy as well as previous heads of state. Former President Jacques Chirac “loved lamb in all its forms” and foie gras. While Sarkozy has not overturned the absurd rule leftover from Chirac's wife that no women get hired in the kitchens, the health-conscious president has done away with the tradition of serving cheese after meals and prefers "light, balanced meals and poultry to red meat." This Lemony Chicken Fricassee with Shallots and Morels is definitely Sarkozy-friendly. Instead of a rich white stew, F&W's version is simply crisped in butter and finished with lemon for a lighter, seasonal take on the classic dish.

Related: Healthy French Recipes
Delicious Light Stews
Fresh Spring Produce

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Fried Chicken Battle: David Chang vs. Questlove

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Buttermilk Fried Chicken

© Tina Rupp / Buttermilk Fried Chicken

In a fried chicken battle for the ages on April 12, Roots drummer and founder of the drumstick-slinging catering company Quest Loves Food, Ahmir “?uestlove” Thompson, will face off against Momofuku chef David Chang on Late Night with Jimmy Fallon. Eater reports that the stakes include a Quest Loves Chicken spread in Chang's artsy food mag Lucky Peach and a spot for his fried chicken on Momofuku’s menu if Questlove wins. If Chang wins for the highbrow fried chicken he serves to groups at Momofuku, ?uest will don a chicken suit during his late-night gig on Fallon. A recent inductee into F&W’s Hungry Crowd, ?uestlove happened to DJ the 2012 Best New Chef party on Tuesday night when we were able to sample his hefty, well-seasoned and fried drumsticks. Though not ones to take sides, let’s just say the supertalented pro Chang isn't necessarily a sure bet. Either way, F&W’s Grace Parisi could show Chang and ?uestlove a thing or two with her Crispy Buttermilk Fried Chicken, a classic Southern-style recipe that she has perfected.

Related: Delicious Fried Chicken Recipes
Best Fried Chicken in the U.S.
Great Chicken Drumstick Recipes

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Chicken Gumbo for the March Madness Champions

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Chicken-and-Sausage Gumbo

© Amanda Marsalis / Chicken Gumbo

Last night, March Madness over college basketball concluded with the University of Kentucky Wildcats triumphing over the University of Kansas Jayhawks in New Orleans. Since both teams arrived on Saturday, NCAA coaches and players have been enjoying NOLA’s amazing food—the coaches even got to hobnob with chef John Besh at a Taste of New Orleans event. Fans should consider celebrating with Chicken-and-Sausage Gumbo. The recipe comes from Kentucky chef Amber Huffman, but even Kansas supporters can appreciate the Creole flavors.

Related: Great Cajun & Creole Recipes
Innovative Game Day Snacks
New Orleans Cocktails

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Paul Virant’s Olive-Brined Chicken

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Olive-Brined Chicken

© Cedric Angeles / Olive-Brined Chicken

In an interview with Eater, Chicago chef Paul Virant said that his upcoming guide to canning, Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux, is meant for both amateurs and professionals alike. “I think the hope is to encourage people who aren’t into it to get into it, and then to encourage them to maybe make pickles or canned tomatoes.” Virant’s love for brines extends beyond pickles. In his recipe for Olive-Brined Chicken with Grilled Onions and Paprika Oil, he marinates chicken overnight in a mix of olives, lemons and fresh bay leaves. The result: ultraflavorful and tender grilled chicken.

Related: F&W's Canning and Pickling Guide
Delicious Pickled Vegetables
More Terrific Chicken Recipes

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Grilled Chicken Upgrade

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Berber-Spiced Chicken Breasts

© James Baigrie / Grilled Chicken

With cookout season rapidly approaching, how is your grill looking? Cobwebby and uninspiring? To prep for summer, New York Times writer Bob Tedeschi asked grilling gurus how to clean and upgrade his grill. One panelist was Steven Raichlen, author of Planet Barbecue and an F&W contributor. Unlike many barbecue pros, Raichlen embraces chicken breasts. “They're the meat grill masters love to hate because they're so intrinsically bland,” Raichlen told F&W. To change that, he came up with this recipe for Berber-Spiced Chicken Breasts, rubbed with a blend of North African spices that forms a crispy, flavorful crust on the grill—a tasty warm-up for those eager to brush up on grilling skills.

Related: More Grilled Chicken Recipes
Recipes from Grill Gurus
Global Grilling Recipes

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A Quicker Way to Make Mole Negro

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Chicken Breasts with Mole Negro

© Maura McEvoy / Chicken with Mole Negro

According to The Atlantic, one of the foremost experts in traditional Oaxacan cuisine is 71 year-old Soledad Ramírez Heras, who conducts private cooking classes out of her hilltop home. Her specialty is mole negro, a deeply complex chile-chocolate sauce, which traditionally takes all day to prepare—Soledad’s mole classes start at 9 a.m. and last for seven hours. You may be several hours too late to make mole from scratch for tonight's dinner, but there's a no-shame short-cut that even Mexican cooks rely on. This recipe for Pan-Roasted Chicken Breasts with Mole Negro uses store-bought black mole paste, which, when whisked with stock, reduces to a deliciously smoky sauce in just 25 minutes.

Related: Quick Mexican Dishes
Recipes for Chicken Breasts
Fantastic Mexican Recipes

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Fiber-Rich Lentils and Chicken Sausage

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Lentils with Chicken Sausage

© Tina Rupp / Lentils with Chicken Sausage

All semester long, NYU professor and James Beard Award-winning nutritionist Marion Nestle is answering questions for the university's student-run paper, Washington Square News. Today she tackles fiber. According to Nestle, the benefits of fruits, vegetables and whole grains trump supplements and most Americans “get less than half the fiber you need.” This recipe for Lentils with Chicken Sausage is a healthy take on British bangers and mash, with legumes in place of mashed potatoes for a fast weeknight way to add nine grams of fiber to your daily intake.

Related: Fantastic Lentil Dishes
Great Sausage Recipes
Tasty British Dishes

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UCLA’s Science & Food Class

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Brown Butter Chicken Jus

© Michael Turek / Brown Butter Chicken Jus

Following the example set by Harvard University's Science & Cooking course, UCLA is now offering a class called Science & Food: The Physical and Molecular Origins of What We Eat. This semester, 50 lucky foodie co-eds will learn from Los Angeles chefs like Jon Shook and Vinny Dotolo of Animal (F&W Best New Chefs 2009) and Umami Burger’s Adam Fleischman, and tickets have already sold out for four public lectures with globally recognized guest speakers like Noma’s René Redzepi. For those who can't get up-close with the culinary stars, there's a hands-on lesson to be learned from Redzepi's recipe for Brown Butter Chicken Jus with Citrus and Greens. The innovative salad calls for a richly flavored chicken sauce, an example of how the chef creates satisfying dishes while using meat sparingly at his Copenhagen restaurant.

Related: More Fantastic Salads
Vegetable Dishes for Carnivores
F&W's Best New Chefs 2011

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