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Mouthing Off

By the Editors of Food & Wine Magazine

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Recipes

Persian Chicken and Rice with Sour Cherries

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

Persian Chicken

© Quentin Bacon
Persian Chicken.

New York's ABC Carpet & Home, which houses Jean-Georges Vongerichten's seasonal, eco-chic venture ABC Kitchen, launched a website this week called Reveal. One of the first features follows chef Dan Kluger to the Greenmarket as he shops for sour cherries to make sweet and savory dishes like pizza and sorbet at the restaurant. If you can’t find fresh ones, dried sour cherries are also delicious to cook with in dishes like F&W's Persian roasted chicken with fragrant rice.

Recipes

Introducing the Cup Noodle Museum

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

classic chicken noodle soup

© Stephanie Foley
classic chicken noodle soup

In 1971, Momofuku Ando invented a food that would change the course of student diets forever: Cup Noodles (a.k.a. Cup O' Noodles until 1993). The second museum dedicated to the Taiwanese-Japanese entrepreneur opens on Saturday, September 17, in Yokohama, Japan, according to the Huffington Post. In addition to showing CG movies about Ando, the Cup Noodle Museum will feature a make-your-own instant-noodle bar. Though we certainly appreciate the product’s just-add-water ease, the results could never compare to homemade chicken noodle soup, such as this classic version by F&W’s Grace Parisi.

Recipes

Eric Ripert Innovates Through Design and Chicken

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

Chicken and Okra Fricassee

© John Kernick
Chicken and Okra Fricassee.

On Friday in New York City, revered chef Eric Ripert and business partner Maguy Le Coze will debut a new interior for their epic French seafood flagship, Le Bernardin. Today, the New York Times presents a compelling slideshow of the restaurant's evolution over 25 years, with a preview of the overhauled space by architects Bentel & Bentel. In the quest for modernity, there will be fewer seats, more metal, and a new lounge — jackets not required. Ripert has always kept the NYC staple relevant by staying open to new ideas and flavors, like he did on a trip to Brazil with Food & Wine in 2006. There, Ripert came up with this Chicken and Okra Fricassee, based on a traditional recipe but lightened with lemongrass and ginger.

Recipes

Black Widow Tops Chicken Wing Eating Record

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

baked buffalo wings

© Melanie Acevedo
Baked Buffalo Wings

This past Sunday, Sonya “The Black Widow” Thomas broke her own world record in competitive wing eating at the 10th annual National Buffalo Wings Festival in Buffalo. According to the Huffington Post, the 100-pound power eater triumphed over hot dog-eating champion Joey “Jaws” Chestnut by consuming 183 chicken wings in 12 minutes. It takes much less chicken (and fewer calories) to make an awesome meal from our hot-and-spicy Baked Buffalo Wings, with classic blue cheese dressing and celery.

Chicken Dance

Bacony Chicken Salad for International Bacon Day

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

Chicken Salad with Bacon

© John Kernick
Chicken Salad with Bacon

Tomorrow marks the very unofficial holiday known as International Bacon Day. Masterminded in 2005 by a bunch of UC Boulder graduate students who loved all sorts of bacon (the food and the actor), the occasion is celebrated by eating bacon, watching Kevin Bacon (or movies featuring pigs) and generally appreciating all things crispy, fatty and meaty. You can quietly salute their brilliance—without spending one of the last summer weekends indoors—by making fast baby brioches with chicken salad and applewood-smoked bacon for a delicious Labor Day party.

Recipes

Eat Your Colors: Green Chicken Masala

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

Green Chicken Masala

© Tina Rupp
Green Chicken Masala.

In this week’s "What Not to Do," Kristin Donnelly, editor of F&W’s Well-Being, reveals why variety and vegetables—not deprivation—are the keys to keeping up a healthy food regimen. It’s all about eating the nutrients in colorful foods, like this fragrant Green Chicken Masala, with cilantro, mint, jalapeño and garlic. The coconut milk adds fat, but Donnelly explains why that’s OK too.

Chicken Dance

Cover Chicken with Tomatoes for Spain's La Tomatina

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

Chicken Thighs

© David Tsay
Chicken Thighs with Tomato-Pepper Sauce

An estimated 40,000 people hurled tomatoes at each other in Buñol, Spain, earlier today for La Tomatina, a festival held annually on the last Wednesday in August. In one hour, the town’s plaza transformed into an ocean of red pulp with crowds of sticky, tomato-soaked revelers. Those who want to celebrate the occasion without getting splattered can smother chicken thighs in a spicy tomato-pepper sauce from Basque chef Gerald Hirigoyen—no shower required.

Related: World's Weirdest Food Festivals

Recipes

No Reservations Needed for Chicken Étouffée

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

Chicken-and-Andouille Etouffee

© Quentin Bacon
Chicken-and-Andouille Etouffee

On the season finale of No Reservations last night, Anthony Bourdain explored Louisiana’s Cajun Country, ate street-food noodles, and shot a pig. As is customary, Eater transcribed Bourdain’s one-liners, like his thoughts on “the origin of New Orleans' street noodle dish, yakkamein: ‘Maybe broke-ass and too lazy to go out, some early innovator tried to recreate the dim memory of Chinese noodles with what he had around.’” Filter out the sass, and there are always plenty of delicious bits to crave on the show. For Cajun inspiration, here’s a fast recipe for Chicken-and-Andouille Étouffée, a classic stew over rice.

Chicken Dance

Alice Waters on Budget-Friendly Chicken

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

fennel-garlic chicken

© Con Poulos
garlic-fennel chicken

Tomorrow marks the 40th anniversary of Chez Panisse, the influential Berkeley restaurant founded by seasonal-food advocate Alice Waters. A new book celebrating the restaurant called 40 Years of Chez Panisse: The Power of Gathering, featured in F&W’s August issue, profiles Waters’s path from a chef—so focused on freshness that her fruit plate was famous—to an activist. In an interview with Publishers Weekly, Waters noted that eating organic foods on a budget is possible if you "buy a chicken and have many meals come from it." These grilled fennel-garlic chicken legs can be cooked for dinner one night, and the leftovers can be reinvented the next day into a quick and tasty antipasto salad.

Recipes

Thomas Keller Loves Whole Chickens

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

Thomas Keller's Whole Grilled Chicken

© Quentin Bacon
Keller's Whole Grilled Chicken

"I don't care if you're sophisticated, with a boatload of money," chef Thomas Keller once explained to Food & Wine, "roasted chicken makes you feel wonderful." America’s beloved superchef described his simple approach to home-cooking for dinner parties in the Wall Street Journal today, and Keller's recipe for Whole Grilled Chicken with Wilted Arugula fits right in with his enduring appreciation for rustic meals.

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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.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.