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By the Editors of Food & Wine Magazine

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Recipes

Fast Indian: Chicken Masala

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Green Chicken Masala

© Tina Rupp
Green Chicken Masala.

By adopting the design-your-own model used by national chains like Subway and Chipotle, some Indian restaurant owners hope to turn curries and roti into popular fast food, reports the New York Times. “We realize that some of this food can be intimidating to non-Indian consumers,” explains Sanjay Kansagra, the owner of Chutney’s in Cambridge, MA, “so we put them in control of their meal.” For those who would rather learn about the cuisine by doing, cooking Indian food can also be quick and easy. This Green Chicken Masala recipe by Vikram Sunderam is a simplified version of a traditionally slow-cooked Indian classic that’s ready in just 45 minutes.

Related: Easy Indian Dishes
Light and Tasty Stews
Fast Chicken Recipes

Recipes

Ludacris’ Kung Pao Drumsticks

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Kung Pao Drumsticks

© John Kernick
Kung Pao Drumsticks

While we know you're consumed by our inaugural race to name the People's Best New Pastry Chef in America (vote here through February 14!), music aficionados will tune in to another competition this Sunday: the Grammy Awards. These party-friendly Kung Pao Chicken Drumsticks are Grammy Award–winning rapper Ludacris’s favorite dish from his Atlanta restaurant, Straits. Though his restaurant recently closed, the Szechuan-inspired dish is still a hot take-away. "The sauce is so well-spiced, and the meat just falls off the bone," Ludacris says.

Related: More Recipes for Chicken Drumsticks
Cocktail Party Dishes
Celebrity Food Products

Recipes

Onions are a Surprise Superfood

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Sauteed Chicken Breasts

© Lucy Schaeffer
Sauteed Chicken Breasts

According to Chris Kilham, Fox News' “Medicine Hunter,” the onion is much more than a kitchen staple. The underappreciated superfood deserves to be ranked with powerhouse foods like pomegranates and green tea, as onions help boost immunity, protect against heart disease and even have anticarcinogenic properties. While eating a raw onion every day is the most efficient way to benefit from the vegetable's healthful properties, it’s not the most appealing. Instead, take a suggestion from Melissa Rubel Jacobson, who uses diced onions in this fast recipe for Chicken Breasts with Apricot-Onion Pan Sauce.

Related: Great Chicken Breast Recipes
Heart-Healthy Foods
More Recipes for Onions

Recipes

Joe Beef Wins Food52’s Cookbook Tournament

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Confit of Guinea Hen Legs

© Fredrika Stjärne
Confit of Guinea Hen Legs

The results are in: The Art of Living According to Joe Beef won Food52’s third annual Piglet Tournament of Cookbooks. In the site’s final round of bracket-style cookbook competition, guest judge Alice Waters chose Beef over Christina Tosi’s Momofuku Milk Bar cookbook. Despite her disappointment over the high fat content in many of the buzzy Montreal restaurant’s recipes, the produce-championing Waters loved the book’s idiosyncratic stories, unconventional layout and pervasive “deep love of Montreal.” Joe Beef chefs Frédéric Morin and David McMillan shared some of their fantastic French-Canadian recipes with F&W a few months ago, including this indulgent Confit of Guinea Hen Legs with Prunes and Honey. The recipe is enriched with rendered duck fat, and best served with an Alice Waters–friendly watercress salad.

Related: Recipes from Cookbook Legends
Cooking with Honey
French-Inspired Dishes

Recipes

“American” Chinese Food Lands in China

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Sesame Chicken

© Lucy Schaeffer
Sesame Chicken

Many of the most popular Chinese dishes in the US are Americanized—no bones, no feet, no serious spice. But as cities like Beijing become more international, take-out favorites like General Tso’s chicken, chop suey and fortune cookies are winning favor in the country that inspired them, Newsweek reports. One of our favorite Chinese-American dishes is sesame chicken. Ready in just 35 minutes, Marcia Kiesel’s version of the sweet-and-crispy chicken is coated with a spicy ginger-garlic sauce and mixed with a healthy serving of broccoli.

Related: Fast Chinese Recipes
Tasty Fried Chicken
Healthy Asian Recipes

Recipes

Wing Week: Andrew Zimmern’s One-Pot Chicken Wings

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One-Pot Sticky Wings

© Stephanie Meyer
One-Pot Sticky Wings

In a featured recipe from F&W’s weekly series Andrew Zimmern’s Kitchen Adventures, the TV chef describes a walk along Penang’s New Lane as the “single greatest street-food stroll in the world.” Some of his favorites stalls sell glazed chicken wings and quarters, which inspired Zimmern’s One-Pot Sticky Chicken Wings. The wings and sauce cook together so that fat from the chicken enriches its glaze. The end result: exotic, finger-licking-worthy chicken wings and only one pot to clean.

Related: Super Bowl Snacks
More Recipes from Andrew Zimmern
Fantastic One-Pot Meals

Recipes

Wing Week: Honey-Chile Chicken Wings

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Honey-Chile Wings

© Quentin Bacon
Honey-Chile Wings

At Carmel Valley Ranch, active guests partake in hilltop yoga, nature hikes and even beekeeping. The resort then uses honey from the ranch’s hives in spa treatments, cocktails and recipes like these Honey-Chile Chicken Wings. Prep doesn't require a bee-proof suit or a trip to California. The sweet-spicy Super Bowl snack will come together with just a few pantry ingredients, some good honey and an oven; chef Tim Wood crisps the skin using a broiler.

Related: Tasty Super Bowl Snacks
Cooking with Honey
More Amazing Chicken Wing Recipes

Recipes

Wing Week: Sriracha Hot Wings

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Sriracha Hot Wings

© Tina Rupp
Sriracha Hot Wings

This Sunday, the competition isn’t just between two football teams trying to win the Super Bowl. There’s also a battle of the hot sauces: the original fire-breathing chicken-wing glaze, Frank’s Red Hot, and Tabasco’s new Buffalo Style hot sauce. Each company recently launched a multi-million-dollar ad campaign in the hope of securing its place in hot-wing recipes across the country. There’s a more unique alternative. At The Good Fork in Brooklyn, husband-and-wife owners Ben Schneider and Sohui Kim use neither Tabasco nor Frank’s. Their Asian-inflected Hot Wings get lots of heat from the cult Thai condiment, Sriracha. To combat the spice, Kim and Schneider serve a cooling mix of rice vinegar–spiked sour cream alongside.

Related: Amazing Super Bowl Snacks
More Terrific Chicken Wings
Cooking with Sriracha

Recipes

Wing Week: Mango-Curry Hot Wings

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Mango-Curry Hot Wings

© Tina Rupp
Mango-Curry Hot Wings

Typically, fruit doesn’t play a big role in Super Bowl snacks—unless you count avocado in the guacamole or tomato salsa. For Mango-Curry Hot Wings, however, tropical chutney balances the heat from Madras curry powder and fiery Frank's Red Hot sauce. So maybe it's not a fruit cup, but the recipe does provide a sweet-sticky counterpoint to yesterday’s tangy Vietnamese-style wings. Chopped pistachios also add all-important crunchiness, without help from a deep-fryer; F&W’s Grace Parisi roasts the wings on a baking sheet.

Related: Great Super Bowl Snacks
Delicious Chicken Wing Recipes
Fantastic Mango Dishes

Recipes

Wing Week: Pok Pok’s Vietnamese Wings

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Vietnamese Fish Sauce Wings

© Wendell T. Webber
Vietnamese Fish Sauce Wings

The National Chicken Council expects Americans to eat 1.25 billion chicken wings during Super Bowl weekend. If that's really the case, fans are going to need a lot of recipes. That's why, this week, we'll spotlight some of the diverse wings in Food & Wine's repertoire every day. Today's timely recipe comes from Portland, Oregon, chef Andy Ricker, who recently opened an outpost of his beloved Southeast Asian joint, Pok Pok, on New York City's Lower East Side. The main focus: Ricker's addictive fish sauce–spiked wings. The recipe is inspired by a roadside stand Ricker discovered in Saigon, where he loved the fried wings so much that he immediately wrote down what he tasted on a paper napkin.

Related: Super Bowl Party Favorites
More Creative Chicken Wing Recipes
Fantastic Vietnamese Dishes

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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.

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.