- A Step-by-Step Guide to Making Pulled Pork
- 7 Ways to Use Ketchup
- Crispy Flounder and Sautéed Mushrooms with Cabernet Franc
- 5 Healthy Breakfast Upgrades
- A Spanish Christmas Menu by José Andrés
- F&W Joins Forces with Instagram on the First #FWCookbook
- #FWCookbook Tip: Toasty Grated Almonds
- How to Make Mulled Wine Jell-O (Shots)
- Tomatillo Chicken Stew with Sauvignon Blanc
- 8 Ways to Use Oranges
Chicken Dance spotlights a fantastic Food & Wine chicken recipe every day.
Biscuits might be as Southern as fried chicken, but The Charleston City Paper interviews Southern Biscuits co-author Cynthia Graubart today about the complex relationship many modern cooks have with the homemade version. Techniques like cutting in flour aren’t always self-explanatory. “Even if you said, ‘Take two knives,’ what do you do, tickle yourself under the chin with them? What do you do with those two knives, and how long is it going to take you?” Graubart told the City Paper. Fried chicken is another one of those iconic regional foods, but the preparation is a little more straightforward: season meat, dredge it and fry to crispy deliciousness. This month’s issue features a Classic Southern Fried Chicken recipe inspired by The Help, which opens today to incite a season of Southern-food cravings.
© Con Poulos