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By the Editors of Food & Wine Magazine

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Prep Thanksgiving Questions for Live Chat

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Moroccan Roasted Chicken Recipe

© Lucy Schaeffer
Moroccan Roasted Chicken

Food & Wine’s Senior Recipe Developer, Grace Parisi, returns for part two of her live Thanksgiving chat series tomorrow, Tuesday November 8, at 2 p.m. ET on Facebook. Taking over our fan page, Parisi will answer all holiday questions on topics ranging from fast appetizers and showstopping sides to what you should be making ahead of time, starting now. For a roasting warm-up tonight, Parisi's Moroccan Roasted Chicken, rubbed with paprika, coriander and cinnamon, among other spices, makes a fantastic fall meal.

Related: Thanksgiving Recipes
Thanksgiving Appetizers
Thanksgiving Side Dishes
Thanksgiving Desserts

Recipes

Carbo-Load with Chicken Pasta to Honor the NYC Marathon

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Pasta Shells with Chicken

© Melanie Acevedo
Pasta Shells with Chicken

This Sunday, thousands of ambitious athletes will participate in the NYC Marathon. The days before running what will be a chilly 26.2 miles, marathoners often prepare by carbo-loading with a hearty pasta meal that provides muscles with energy stores of glycogen. For endurance runners this weekend, this fast, one-dish recipe for Pasta Shells with Chicken and Brussels Sprouts offers carbs and protein, a combination that will also appeal to sympathy-hungry supporters.

Related: Joe Bastianich's Energizing Italian Recipes
F&W's Tips and Recipes for Pasta
More Fast and Tasty Pasta Recipes

Plus: F&W's Ultimate Thanksgiving Guide

Recipes

Fried Chicken Sandwiches for National Sandwich Day

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Fried Chicken Sandwich

© Frances Janisch
Fried Chicken Sandwich

The fourth Earl of Sandwich, John Montagu, accomplished many things during his tenure, including funding Captain Cook’s discovery of the Sandwich Islands (now known as Hawaii). But he is most credited with inventing the sandwich. A gambler, Montagu would supposedly miss formal meals while occupied at the card table, and order servants to fetch him a piece of salt beef between two slices of toasted bread. National Sandwich Day honors Montagu's birthday on November 3, 1718. Thankfully, we’ve come up with a lot more creative fillings since then, as in this panko-crusted fried chicken sandwich topped with artichoke tapenade.

Related: Best Fried Chicken in the U.S.
Best Grilled Cheese in the U.S.
More Delicious Sandwiches

Plus: F&W's Ultimate Thanksgiving Guide

Recipes

Mario Batali’s Chicken with Piquillos

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Chicken with Piquillos

© Quentin Bacon
Chicken with Piquillos

Today Mario Batali, America's fiery, red-headed master of Italian cooking, chatted with Food & Wine Facebook fans about his new cookbook Molto Batali: Simple Family Meals from My Home to Yours as part of our Kitchen Insider series. While Batali owns 19 restaurants, he's a huge supporter of cooking at home. Batali learned this recipe for Chicken with Piquillos from home cook Pilar Sanchez, who prepared the dish with chickens that were raised in her yard in Asturias, Spain. Birds from the market will also taste delicious in the peppery sauce.

Related: Fast Weekday Meals
Vegetarian and Pescatarian Mario Batali Recipes
Mario Batali's Recipes for the Grill

Cooking

Parisi's Foolproof Herb-and-Lemon Roasted Chicken

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Roasted Chicken Recipe

© Antonis Achilleos
Herb-Roasted Chicken

Food & Wine’s Senior Recipe Developer Grace Parisi kicked off a live Thanksgiving chat series on Facebook today. For three more Tuesdays in November from 2 to 3 p.m. ET, she will answer questions about prepping, cooking and preventing disasters on F&W’s fan page. A holiday-dinner expert, Parisi also excels at streamlining the classics like this luscious roast chicken rubbed with herb butter.

Related: More Grace Parisi Recipes
Great Roast Chicken Recipes
Thanksgiving Recipes

Recipes

Not-So-Scary Yakitori for Halloween

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Chicken Yakitori

© Con Poulos
Chicken Yakitori

The Travel Channel's Bizarre Foods host Andrew Zimmern is known for eating weird stuff, but Food & Wine's new Kitchen Adventures series with the chef emphasizes his knack for transforming discoveries into recipes for the home cook. (See this week's Montauk Scallop and Oyster Pan Roast.) Zimmern's Chicken Yakitori provides another example. Traditionally, yakitori skewers in Tokyo are made with chicken parts that sound pretty scary: cockscombs, hearts, gizzards. But these chicken thighs, basted with soy glaze and fresh ginger juice, will be a healthy precursor to candy binges later tonight.

Related: Andrew Zimmern: Real Recipes, Scary Foods
Devil Foods for Halloween
Halloween: Dress Like a Chef

Restaurants

Crazy Fried Chicken

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Super Crispy Fried Chicken

© Tina Rupp
Super-Crispy Fried Chicken

These days, it seems like it’s illegal to open up a restaurant and not put fried chicken on the menu. (Perhaps it’s a new stipulation in leases for dining establishments.) Some chefs take that mandate and serve straight-ahead, crispy fried chicken. But it’s the other cooks—the ones that decide they want to get a little bit wacky with their chicken—that we’ll focus on now.
 
Pine State Biscuits; Portland, OR. For some people, a piece of fried chicken is indulgent enough. Those people should not go to Pine State Biscuits and order the Wedgie: a biscuit filled with buttermilk fried chicken, a fried green tomato, iceberg lettuce and blue cheese dressing. And they definitely shouldn’t order the Reggie Deluxe, because that’s a biscuit topped with fried chicken, bacon, cheddar, gravy and an over-easy fried egg.
 
Hot Sauce and Panko; San Francisco. Is it a fried chicken spot? A Belgian waffle place? A hot sauce shop? Actually, it’s all three. At Hot Sauce and Panko, you can get 10-plus kinds of chicken wings, 92 types of hot sauces and five options for your waffles. The KFC (Korean Fried Chicken) is its best seller; you can try it with Big Papi en Fuego Grand Slam XXXtra Hot Sauce. If you want waffles on the side, you can have them naked or with “veggi” bacon.
 
Supper; Philadelphia.
Personally, I think pickles should be a required side for fried chicken. Chef Mitch Prensky of Supper agrees with me. His new Jewish Fried Chicken has a spear or two of garlic pickle alongside the chicken, which is cured with a pastrami-spiced brine, then coated with a mixture that includes more pastrami seasoning, then fried. (Guess what else Prensky serves on the side? Fried matzo balls.)
 
Blue Ribbon at Brooklyn Bowl; New York City. Don’t get me started on all the amazing places to eat fried chicken in New York City. But there is just one place where you can bowl, see Biz Markie perform (or Kanye West, if you have super-good connections), drink hyper-local beer and eat amazing Blue Ribbon fried chicken. Chefs Eric and Bruce Bromberg give you the option of fried chicken dinners with white meat, dark meat or a mix of both.
 
American Cupcake; San Francisco. Take two of the biggest food trends in recent years—fried chicken and the unstoppable cupcake wave—and you come up at the same place as the Bay Area’s American Cupcake. They soak chicken in red velvet cake batter and then, for good measure, coat it in red velvet cupcake bits before frying. It’s served with cream cheese-infused mashed potatoes that just might conjure up a vision of frosting.  
 
Husk; Charleston, SC. Forget the focus on super-secret batter recipes. Star chef Sean Brock is hard at work trying to answer the question, “Just how many fats can chicken be fried in?” Brock’s chicken, which is available by reservation only and requires 48 hours notice, is fried in butter, chicken fat, bacon fat and country ham fat. Wow.
 
Related: Best Fried Chicken in the U.S.
Best Fried Chicken and More Chicken Recipes
More Fried Chicken Recipes
Best Burgers in the U.S.

Recipes

(Dino) Chicken Legs with Red Wine Sauce

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Spiced Chicken Legs

© Tina Rupp
Spiced Chicken Legs

Paleontologist and Jurassic Park consultant Jack Horner tells Wired about his plans to reverse-engineer a dinosaur from a chicken in the magazine’s October issue. While there are many, many questions that surround Horner’s controversial work, one in particular has stuck in our minds: What wine would pair with dino meat? Luckily, he answered that in Wired’s "Storyboard" podcast. According to Horner, dinosaur meat would be dark meat. So, much like with chicken thighs or legs, a red wine would be appropriate. Though Horner does not foresee a world where the genetically engineered "chickensaurus" will walk among us, we can’t help but think that they’d taste lovely in this recipe for Spice-Braised Chicken Legs with Red Wine and Tomato. After all, we should eat them before they eat us, right?

Related: Chicken Recipes
Chicken Thigh Recipes

Recipes

Sesame Chicken Would Taste Great with Super Broccoli

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Sesame Coated Chicken

© Lucy Schaeffer
Sesame Coated Chicken

According to the Associated Press, British scientists spent 14 years developing "super broccoli," a crossbreed of traditional broccoli with a wild Sicilian variety that’s rich in the nutrient glucoraphanin. Already sold as Beneforte in California and Texas, the new (non–genetically modified) hybrid will hit stores across the US this fall. Glucoraphanin has been linked to heart-attack prevention, but even skeptics can appreciate the vegetable—both the regular and souped-up versions—tossed with this quick sesame chicken.

Related: Fast Chicken Recipes
Fast Asian Recipes

Recipes

The Most Underrated Ingredient: Homemade Chicken Stock

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Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.

Classic Chicken Stock

© 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

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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.