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Mouthing Off

By the Editors of Food & Wine Magazine

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Grace in the Kitchen

Getting Saucey

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Sticky Grilled Drumsticks with Plum Sauce // © Cedric Angeles

Use hot red pepper jelly to make the glaze for these chicken wings spicier; sweet red pepper jelly provides a milder kick. / © Cedric Angeles

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

Who says eating with your hands has to be a messy affair? Uh, me…and my kids, who, at times, have abysmal table manners—napkins and (not so gentle) reminders notwithstanding. But these saucy drumsticks are totally worth the sticky fingers and the extra load of laundry-bound gunked-up pants. SEE RECIPE »

Related: More Tasty Chicken Drumsticks
Fantastic Wings Recipes
F&W's Favorite Chicken Recipes

Grace in the Kitchen

Chicken Satay on a Bun

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Chicken Burgers with Spicy Peanut Sauce // © David De Vleeschauwer

Chicken satay gets turned into a fast, weeknight meal-ready burger with spicy Thai peanut sauce. / © David De Vleeschauwer

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

Always on a quest to limit my family's consumption of red meat (and use chicken in sneaky ways), I created this burger with spicy Thai peanut sauce as a sort of sandwichy riff on chicken satay. It's superfun, superlean and superdelicious! When I want a lower-carb dinner, I form the meat mixture into smaller patties and skewer them onto sugar cane or lemongrass stalks, grill them like kebabs and serve them with lettuce leaves. SEE RECIPE »

Related: More 30-Minute Burgers
Fast and Easy Chicken Recipes
The Best Burgers in the U.S.

Grace in the Kitchen

Hot Tamales in a Hot Minute

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Quick Chicken-and-Cheese Tamales // © Tina Rupp

Make tamales superfast by using store-bought rotisserie chicken and wrapping them in plastic to shorten steaming time. // © Tina Rupp

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

It seems like a common thread is developing here that could be read as laziness. I like to think of it as efficiency and distillation. That and being able to get dinner on my table (and those of my working readers) at a reasonable hour. Tamales traditionally take a long time to prepare: The meat for the filling needs slow braising, the masa needs time to develop, the corn husks need time to soak, the tamales require time to assemble, and they take a surprisingly long time to steam.

Of course it's worth it, but not at 5:45 p.m. on a Tuesday evening after a full day at the office—or in my case, the kitchen. So, I've come up with a few shortcuts. First, I shred rotisserie chicken and fold it into the masa along with the rest of the filling ingredients. Then after forming the tamales, I wrap them in plastic to reduce steaming time to about 25 minutes (enough time to put together a salad and side vegetables). SEE RECIPE »

Related: More Southwestern/Tex-Mex Recipes
How to Make Tamales
Affordable Summer Recipes

Grace in the Kitchen

Elegant and Simple One-Pot Supper

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Vinegar-Braised Chicken with Leeks and Peas // © Jonny Valiant

This vinegar-braised chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner. / © Jonny Valiant

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

I love using contrasting flavors and textures in dishes. Sweet and tangy leeks and peas and soft and crispy chicken and skin are all so lovely together. One of my favorite things is to toast thick slabs of country bread and serve this on top, letting all the gorgeous juices soak into the bread. SEE RECIPE »

Related: More One-Pot Meals
Fast Weekday Meals
Amazing Chicken Recipes

 

Grace in the Kitchen

One Juicy Bird

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Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

Brining is—hands down—the best way to infuse poultry with loads of flavor. Especially something like Cornish hens, which can be pretty tasteless. I've given these bland little babies a huge boost with Asian flavors like ginger, star anise, kaffir lime leaves and dried chiles and left them to brine for 24 hours. So tender, so flavorful and so much fun to tear apart with your fingers and eat with sticky rice, lettuce leaves and sliced chiles. SEE RECIPE »

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Asian Recipes
Grace Parisi's Best Recipes

Grace in the Kitchen

Dress It Up

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Grilled Chicken, Tomato and Onion Sandwiches

Grace Parisi's Grilled Chicken, Tomato and Onion Sandwiches / © Tina Rupp

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

The simple olive relish that accompanies this chicken sandwich has so much flavor for such few ingredients. It's the perfect condiment for plain grilled chicken breasts, juicy tomatoes and sweet grilled onions. I sometimes make a double batch and fold some into mayonnaise and canned tuna for a fantastic Italian tuna sandwich. SEE RECIPE »

Related: More Delicious Chicken Sandwiches
Healthy Sandwiches
Awesome Sandwich Sides

Chicken Dance

A Roadside Foraging Guide

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Chicken-and-Avocado Soup

© Susan Spungen / Chicken-and-Avocado Soup

Instead of packing snacks for a road trip, The Smithsonian’s blog suggests roadside foraging. For many drivers and bikers, the idea conjures distressful images of The Beverly Hillbillies, but the fun guide reveals that travelers in places like Europe and Southern California can find luscious figs and fallen avocados that are not on private property. Most of us have to forage at supermarkets for the buttery fruit, but no matter where you find them, make sure to snag a couple extra. Two pureed avocados add silky richness to this fast Chicken-and-Avocado Soup with Fried Tortillas.

Related: Avocado Recipes
Fast Soups
Chicken Soups

Chicken Dance

U.S. Olympic Athletes’ Favorite Soup

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Thai Chicken Soup

© Rick Poon / Thai Chicken Soup

London is full of amazing restaurants, but Olympic athletes can’t entrust their diets to just anyone. The U.S. team installed its own nutrition center and dining hall with staff who know exactly what an athlete needs—like a recovery shake for an underweight wrestler or a calorie-packed dinner for an exhausted swimmer. But it’s not just protein shakes and plain pasta. The center provides a wide selection of foods so that the athletes will actually enjoy refueling. “About seven years ago, we took nutrition science and merged it with culinary arts, and we now call it our performance-based menu,” says the U.S. Olympic Committee’s associate director of food and nutrition services to Outside Magazine. “We’re the only country in the world that is providing this level of food service.” While there are burgers, a full salad bar, a deli and more, the most popular dish in the dining hall is a Thai chicken noodle soup. F&W’s version of the tangy, spicy soup uses rice instead of noodles and creamy coconut milk for a filling dinner that's also superfast.

Related: Delicious Chicken Soups
Fast Thai Dishes
Healthy Asian Recipes

Chicken Dance

Bizarre Foods 100th Episode

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Shrimp-and-Chicken Skewers

© Stephanie Meyer / Chicken Skewers

Tonight, F&W contributing editor Andrew Zimmern will host the 100th episode of Bizarre Foods on the Travel Channel at 9/8 p.m. CST. The season six premiere will be preceded by an hour-long retrospective featuring highlights from Zimmern's quest to travel the globe and sample the world’s weirdest, tastiest and at times squirmiest foods (like giant coconut worms). In his Kitchen Adventures series for foodandwine.com, Zimmern likes to adapt some of his exotic finds into delicious, never-scary recipes for home cooks. He found inspiration for these Golden Coin Chicken-Shrimp Skewers with Peanut Sauce in Guangzhou, China, but likes to serve them Thai-style in lettuce wraps. They're the perfect finger food for a Bizarre viewing party.

Related: More Recipes from Andrew Zimmern
Street Food Adventures
Wild Seafood

Chicken Dance

Paul Bocuse’s Fast and Healthy Chicken

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Chicken in Vinegar Sauce

© Tina Rupp / Chicken in Vinegar

Trading in one legendary epicurean inspiration for another, the Culinary Institute of America in Hyde Park, NY will replace its Escoffier Restaurant with one named after French master chef Paul Bocuse. According to the Poughkeepsie Journal, the new restaurant will open next year. The old student-staffed project worked from August Escoffier’s authoritative resource Le Guide Culinaire, while the new will reflect Bocuse’s lighter cooking style. In keeping with his legacy, this fast Bocuse recipe for Chicken in Vinegar Sauce uses fresh tomatoes and mild vinegar for flavor in a traditionally ultra buttery French classic.

Related: Recipes from the French Masters
Healthy French Recipes
Fast Chicken Dishes

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