My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Chicken Dance

Paul Bocuse’s Fast and Healthy Chicken

default-image
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

Chicken Dance

Presidential Fried Chicken

default-image
Fried Chicken

© Tina Rupp / Fried Chicken

In preparation for Independence Day, The Awl presents every president's favorite comfort foods as gathered from historical accounts, birthday dinner menus and recipe cards written by first ladies. While the list certainly shows changes in American taste—George Washington was a fan of sliced tongue while Barack Obama favors nachos—there's one dish that persists through the years: fried chicken (though squirrel was also popular through the late 1800s). It's listed as a preference of 5th president James Monroe, 26th Theodore Roosevelt and 33rd Harry Truman. This Super-Crispy Fried Chicken is brined overnight for incredibly juicy meat that makes a comforting meal in any house, white or otherwise.

Related: Best Fried Chicken in the U.S.
Presidential Indulgences
Fried Chicken Recipes

Chicken Dance

Fourth of July Warm-Up Wings

default-image
Apricot Wings

© Marcus Nilsson / Apricot Wings

Today, the Washington Post published history lesson on Independence Day, revealing that it wasn't originally scheduled for the Fourth of July. On July 2, 1776, the Second Continental Congress met in Philadelphia and approved a resolution for independence from Britain. The next day, John Adams wrote a letter to his wife Abigail telling her of the great accomplishment and forecasting future celebrations: “The Second of July, 1776, will be the most memorable Epocha, in the History if America. I am apt to believe it will be celebrated by succeeding Generations, as the great anniversary Festival.” It's safe to say that Adams jumped the gun, but that doesn't mean you can't start your Independence Day celebration today. Ready in just 40 minutes, these Spicy Apricot Wings from all-American pitmaster Chris Lilly are a fast and flavorful way to warm up your grill for the big event on Wednesday.

Related: More Chicken Wings
All-American Recipes
Fantastic Barbecue Recipes

Chicken Dance

Beer Can Chicken—For or Against?

default-image
Adam Perry Lang

Courtesy 'Charred & Scruffed' / Grill Master Adam Perry Lang

Blogger and self-proclaimed “Barbecue Whisperer” Meathead has a bone to pick with beer can chicken. In a detailed attack on the Huffington Post, Meathead assails the popular summertime grilling method—in which a whole chicken is perched on top of an opened can of beer—as “a gimmick and a waste of good beer.” While Meathead makes a good case, arguing that the beer adds neither moisture nor flavor to the chicken, cooking a chicken on a can does have its advantages. In F&W's recipe, grilling guru Adam Perry Lang admits that beer vapors do little to the meat, but explains that propping the bird up vertically allows juices to flow over the breast, keeping the meat super-succulent—plus there's no special equipment required. And while it may be a waste of beer, the less you drink, the safer it will be to pull the whole thing off. See Meathead for a list of impending dangers.

Related: Grilled Chicken Recipes
Recipes from Grilling Experts
Tasty BBQ Recipes

Chicken Dance

Umami-Packed Chicken Parmesan

default-image
Chicken Parmesan

© Quentin Bacon / Chicken Parmesan

Umami—a Japanese word that means "the essence of deliciousness," a.k.a the fifth taste, is now equated with glutamate, an amino acid found in some foods, but an Art of Eating essay published online yesterday delves deeper into the history of the once-elusive taste and its importance. According to writer Rowan Jacobsen, many cultures loved umami even before it was identified: The Chinese have soy sauce, Koreans devour kimchi, Australians use vegemite and Americans adore ketchup. By recognizing umami as a separate taste with its own identity, Jacobsen believes we open the doors to more delicious food combinations. “We can perceive it, think about it, play with it, and realize when it’s needed,” Jacobsen writes. “We can understand what anchovies and soy sauce have in common, and by understanding that, can appreciate their differences.” This Chicken Parmesan with Pepperoni features a triptych of umami-packed ingredients—Parmesan, tomato and pepperoni—in a quick weeknight dish.

Related: Italian-American Classics
Chicken Breast Recipes
Gooey, Cheesy Recipes

Chicken Dance

Crunchy, Tangy, Star-Worthy Chicken Wings

default-image
Ike's Chicken Wings

© Wendell T. Webber / Chicken Wings

Today, the New York Times awarded Andy Ricker’s Pok Pok NY a commendable two stars. The Southeast Asian restaurant is the latest offering from the bicoastal chef who owns three restaurants in Portland, OR and two in New York. In addition to serving Northern Thai specialties like minced pork salad and frog-leg soup, Pok Pok NY also features his signature dish: Ike’s Vietnamese Fish Sauce Wings. Available at all of Ricker’s restaurants, they can also be made at home using the recipe Ricker shared with Food & Wine. The tangy, fish sauce-marinated wings get a double-dose of crunch from being fried until golden and then tossed with crispy fried garlic.

Related: More Tasty Chicken Wings
Great Southeast Asian Recipes
Amazing Fried Food

Chicken Dance

The Declaration of Ham Independence

default-image
Chicken Saltimbocca

© Lucy Schaeffer / Chicken Saltimbocca

An artisanal meat company wants Americans to declare ham independence now. Iowa-based La Quercia asserts that domestic prosciutto rivals European products in terms of quality and will celebrate Ham Independence from June 28 to the Fourth of July. Quercia even wrote this, The Declaration of the disUnited Ham Eaters of the United States: “We hold these truths to be self-evident, that all men are endowed by their creator with certain un-alienable rights, that among these are Life, Liberty and the Prosciutto of Happiness.” Festivities kick of tomorrow with a ham-filled party at the Des Moines Playhouse featuring La Quericia’s Acorn Edition Prosciutto. Additionally, stores across the country are participating with prosciutto sales, tasting events and cured meat classes. Terrific on its own, prosciutto is also fantastic when cooked as in Lidia Bastianich’s Chicken Saltimbocca. The recipe features chicken breasts covered with thin slices of prosciutto di Parma seared until crisp, but an high-quality American product would also be delicious.

Related: Great Ham Recipes
Amazing Italian Recipes
All-American Dishes

Chicken Dance

Cross-Cultural Chicken for Anthony Bourdain

default-image
Chicken with Cashews

© John Kernick / Chicken with Cashews

It may seem like Anthony Bourdain simply appeared one day in the kitchens of New York City with a cleaver in one hand and a beer in the other, but the bad-boy chef has a birthday just like the rest of us—and it’s today. In the July issue of Food & Wine, Bourdain and his nice-guy chef buddy Eric Ripert spoke to Kate Krader about today's food trends. Asked about fusion cooking, Bourdain responded: “As long as chefs are combining cuisines that are actually having sex with each other, I think the cross-cultural cooking trend is appropriate. Some chefs can pull it off; most can’t. The guys at Torrisi [in New York City] do it well.” Wish Bourdain a happy birthday with Chicken with Candied Cashews. The Italian-leaning Torrisi chefs Mario Carbone and Rich Torrisi transform Chinese cashew chicken into a fancy appetizer featuring the chicken "oyster," an extremely tasty piece of meat that's prized by French chefs.

Related: New York City Chef Recipes Made Easy
Fast Chinese Recipes
Delicious, Better Than Takeout Recipes

Chicken Dance

NYC’s First Bacon Bash

default-image
Chicken Salad

© John Kernick / Chicken Salad

Tomorrow, New York City will experience its first annual Bacon Bash. The event will unite restaurants and bars like microbrew specialist Little Town NYC to serve bacony bites like pork meatball sliders with pancetta, while confectionaries will emphasize the sweeter side of America's meat obsession via bacon chocolates and boozy bacon cupcakes covered in candied bacon. Proving that bacon love endures at its most insane levels, the $50 event at the Arena Event Space in Times Square is sold out except for a final 6:30 p.m. session. For a lower-key bash at home, we suggest these Baby Brioches with Chicken Salad and Bacon. The two-bite snacks come together in just 25 minutes.

Related: Great Bacon Dishes
Healthy Bacon Recipes
Sweet and Savory Bacon Recipes

Chicken Dance

The Science of Food Pairings

default-image
Grilled Chicken Sandwich

© Quentin Bacon / Grilled Chicken Sandwich

Ever tried eating almonds, bananas and chocolate with ketchup ice cream? According Sense of Taste, a Belgium-based culinary consulting firm, it should taste great. The company bases its research on a theory first developed by chef Heston Blumenthal of London's The Fat Duck and flavor chemist François Benzi. The duo argues that the key to a perfect pairing rests with matching volatile flavor compounds. For example, white chocolate and caviar have amines in common, so they should inherently taste good together. Not everyone agrees with such science. “That whole flavor-pairing crap is just a gimmick by a chef who is practicing biology without a license,” says University of Florida horticultural science professor Harry J. Klee in a recent interview with Chemical & Engineering News. Most great food pairings admittedly don't need complex research, like the long-admired combination of tomato and basil. These Grilled Chicken Sandwiches with Mozzarella, Tomato and Basil turn the tried-and-true Caprese salad into a delicious summer sandwich.

Related: More Great Sandwiches
Delicious Grilled Chicken
Terrific Basil Dishes

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
advertisement
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.