© 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.
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Cooking with Honey
© Lucy Schaeffer
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.
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Tasty Fried Chicken
Healthy Asian Recipes
© 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.
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More Recipes from Andrew Zimmern
Fantastic One-Pot Meals
© Quentin Bacon
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.
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Cooking with Honey
More Amazing Chicken Wing Recipes
© 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
© 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.
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Delicious Chicken Wing Recipes
Fantastic Mango Dishes
© 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.
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More Creative Chicken Wing Recipes
Fantastic Vietnamese Dishes
© Melanie Acevedo
According to the Village Voice, waves of New York restaurants are falling for chilaquiles. Bobby Flay’s Mesa Grill, JoeDoe and Empellón Taqueria now feature the tortilla chip–based comfort food designed to use up leftovers. Though typically served at breakfast or brunch, F&W’s Chicken Chilaquiles—made with sliced chicken breast and tangy feta cheese—also makes a fast and satisfying dinner for those wanting to sample the trend at home.
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Hearty Comfort Food
Healthy Mexican Recipes
© Cedric Angeles
This morning, Eater announced two new additions to its food blog network: Eater Las Vegas, where coverage goes beyond the city’s famous Strip to include a tour of the lesser-known Vegas Chinatown, and Eater Philadelphia, which features an interview with a buzzy new restaurateur known only as “Lêe.” With the addition of Philly, we expect to see a lot more updates on the fantastic chef Jose Garces, whose impressive local empire includes modern tapas spot Amada and the locavore J.G. Domestic (and will also soon include restaurants in Palm Springs. Of the many recipes Garces has shared with Food & Wine, his fast Chicken and Potatoes with Fried Eggs makes a surprising, homey weeknight meal.
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Recipes from Star Philadelphia Chefs
Satisfying Egg Dishes
© Stephanie Meyer
Sweet and Sour Chicken
Austin is getting its very own Food & Wine Festival this spring, April 27–29, and tickets go on sale today. The all-star line up includes the Travel Channel’s Bizarre Foods host Andrew Zimmern, whose seminar on Global Street Food will spotlight some of his favorite markets around the world. Zimmern has a knack for adapting exotic meals into approachable recipes, as he does every week in his Kitchen Adventures series here on foodandwine.com. He also shares a story behind each dish, like Sweet and Sour Bangkok-Style Chicken with Chiles, which Zimmern first tried at a small Thai café in Penang, Malaysia. The super-flavorful stir-fry features a very familiar ingredient: Heinz ketchup. "The stuff is awesome and very traditional in many parts of southern Asia, where tomato-vinegar-sugar sauces have been used for centuries. The heat-sweet factor here is phenomenal, and I think this recipe is the one my friends clamor for the loudest when we plan dinner parties," says Zimmern.
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Terrific Stir-Fry Recipes