Recipes
Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.
© John Kernick
Classic Chicken Stock
In a recent edition of the
Wall Street Journal’s "In My Kitchen" series, Louisiana-based chef John Besh asserted, "The most underrated ingredient is a good chicken stock. You give me a good stock, and there’s probably nothing I can’t make." We also exalt this gravy-making essential, which is why our
November issue features three chicken stock recipes. F&W's Marcia Kiesel created a fast
Pressure-Cooker Stock; David Chang shared his innovative
Freeze-Dried Chicken Stock recipe; and legendary French chef André Soltner provided an example of a perfect
Classic Chicken Stock that works in small batches.
Related: Thanksgiving Recipes
Recipes
Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.
© Melanie Acevedo
Spaghetti with Peanut Sauce
Conceived in 1995 in Rome,
World Pasta Day aims to foster appreciation for pasta on every continent. This
Spaghetti with Chicken and Thai Peanut Sauce, inspired by Thai satay sauce and tossed with bright scallions, makes an ultraflavorful case for global pasta fusion.
Related: Fast Weekday Pasta Recipes
Great Baked Pastas
Fresh Pasta Recipes
Recipes
Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.
© Cedric Angeles
Roast Brined Chicken
Thanksgiving is one month from today. Are you ready? While cooking an entire trial meal would be ridiculous, dusting off your roasting skills is not a bad idea. A practice run using Michael Chiarello’s juicy
Roast Brined Chicken with Raisin and Pine Nut Agrodolce will help sharpen two important turkey techniques—roasting and brining. Just like an ideal Thanksgiving turkey, this recipe’s leftovers are still delicious the next day, even at room temperature.
Related: F&W's Ultimate Thanksgiving Recipe Guide
Turkey Roasting Tips
Recipes
Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.
© Melanie Acevedo
Chicken Stew with Cider
This weekend marks the end of New York’s first
Cider Week. Restaurants throughout New York City and the Hudson Valley featured hard ciders on their menus and used the quintessential fall beverage in a variety of preparations and pairings. Even when the formal cider celebrations are over, you can experiment at home by making dishes like this
apple-cider-simmered chicken stew with autumn root vegetables.
Related:The Hard Cider Buzz
Great American Ciders
Recipes
Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.
© Lucy Schaeffer
Quick-Roasted Chicken
We can’t get enough of Jacques Pépin. Whether watching him on television, featuring his recipes in our
October issue, reading about his flawless technique in yesterday’s
New York Times or cooking through his new book,
Essential Pépin, we like seeing the charming French legend everywhere lately. For those who want to experience a bit of Pépin’s genius fast, we suggest his weeknight-friendly
Quick-Roasted Chicken with Mustard and Garlic. By splitting the bird, Pépin actually halves traditional cooking time.
Related: More Delicious Recipes from Jacques Pépin
Great Desserts from Jacques Pépin
Fantastic Dishes from the French Masters
Recipes
Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.
© Lucy Schaeffer
Chicken Quesadillas
Tonight at 8:05 p.m. ET, the St. Louis Cardinals will face off against the Texas Rangers in the first game of the 2011 World Series. While it should be exciting to watch the wildcard-winning Cardinals take on the dominating Rangers, our favorite part of any sports event is the comfort food. These
Chicken Quesadillas with Blue Cheese and Caramelized Onions make a fantastic and unexpected
game-day recipe.
Related: Fast Game Day Snacks
Delicious Mexican Recipes
Great Tailgating Recipes
Recipes
Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.
© Lucy Schaeffer
Cheese-Stuffed Chicken Cutlets
Lock up your Camembert and stash your Stilton:
Cheese is apparently the most stolen food item worldwide. The UK’s
Sky News reports that retailers should consider cheese a "high risk" food, according to a report by Britain’s Centre for Retail Research. While we don’t support dairy thievery, we certainly understand why it happens. Melted, gooey cheese can upgrade almost any dish, such as these
Cheese-Stuffed Chicken Cutlets, Marcia Kiesel’s lighter take on classic chicken cordon bleu.
Recipes
Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.
© Kate Mathis
General Tso's Chicken
Restaurants
Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.
© Quentin Bacon
Chicken Potpie
Though
Brits and Americans speak the same language, kitchen terms can easily get lost in translation. In a piece for
NPR, Alison Richards writes about a frustrating attempt to make star-shaped cookies when she first moved to Washington, DC, from England. After multiple batches of unyielding dough, she realized her mistake: Richards had been making
biscuit dough. In England,
biscuit means
cookie; but in America
biscuit means
biscuit. There's no mistaking the real, flaky biscuit that tops this
Chicken Potpie—a recipe that even a British cook could love.
Related: More Chicken Recipes
Bread and Biscuit Recipes
More Chicken Dance Posts
Recipes
Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.
© Antonis Achilleos
Provencal-Style Chicken Sausage
rounded up 12 must-try New York City sausages today. The tube steaks come dressed like banh mi at Epicerie Boulud, made from fresh seafood at
The Breslin and battered like acorn dog at
Peels. While the feature should inspire citywide sausage crawls, you can experience the joys of artisanal sausage in your own kitchen. These homemade
Provençal-Style Chicken Sausages from food writer Hank Shaw are easy to do with Shaw’s
sausage-making tips and shortcuts.
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