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By the Editors of Food & Wine Magazine

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Roast Chicken a la Grant Achatz

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

Grant Achatz's Roast Chicken.

© John Kernick
Grant Achatz's Roast Chicken.

Chicago's 2012 Michelin Guide officially dropped today, leaving Alinea's Grant Achatz as the city's sole chef to hold a coveted three stars. While Achatz prepares mind-bogglingly creative tasting menus at his flagship, he is like his mentor Thomas Keller when it comes to comfort food. Achatz especially loves roast chicken, and Food & Wine has his recipe: In addition to rubbing a garlicky herb butter under the skin, he stuffs his roast chicken with more garlic, herbs and lemon.

Related: Roast Chicken Recipes
Thanksgiving Side Dishes

Cooking

Food & Wine’s First Virtual Thanksgiving

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Michael Symon's Thanksgiving Gratin

© Con Poulos
Michael Symon's Thanksgiving Gratin

We’re excited to bring one of our favorite new Thanksgiving recipes to a virtual potluck hosted by the Food Network today. In F&W’s November issue, Iron Chef Michael Symon created a heartland Thanksgiving menu that included this staff-favorite side: Michael Symon's Swiss Chard and Leek Gratin. The make-ahead dish combines both Gruyère and Parmigiano-Reggiano in a doubly cheesy topping that becomes crisp and beautifully browned in the oven. Food Network reached out to a range of fantastic food sites to share recipe links, and you can check out the full menu for The Communal Table: Thanksgiving Edition below.

The Communal Table: Thanksgiving Edition

Cocktails, Appetizers, Salads and Breads:

Liquor.com: Thanksgiving Cocktails
The Kitchn: Goat Cheese Panna Cotta Topped With Canned Cranberry Jelly Cut-Outs
Big Girls Small Kitchen: Braided Biscuits
Epicurious: Chestnut and Sherry Soup
Yahoo! Shine: Spicy Caramelized Onion Jam With Goat Cheese
YumSugar: Kale and Chard Salad with Pomegranates and Hazelnuts
Whole Foods Market: Mixed Green Salad With Pears, Hazelnuts, Blue Cheese and Homemade Croutons

Mains:

FN Dish: Alton Brown's Good Eats Roast Turkey
Eatocracy: Country Ham With Pickled Peaches
BlogHer Food: Root Vegetable Pot Pie With Cheddar Biscuit Crust

Sides:

Cooking Light: Fennel, Sausage, and Caramelized Apple Stuffing
Bon Appetit: Maxine Rapoport's Turkey Stuffing
EatingWell: Green Bean Casserole
Serious Eats: Ultra-Crispy Roasted Potatoes
Oprah.com: David Chang's Roasted Brussels Sprouts With Asian Vinaigrette
Food Republic: Cavatappi With Fontina and Fall Vegetables
Healthy Eats: Green Bean Casserole With Crispy Shallots
Saveur: Green Beans and Tomatoes
Diner's Journal: Fiery Sweet Potatoes
Real Simple: Brown Sugar-Glazed Carrots With Rosemary and Pecans
The Daily Meal: Bacon Brussels Sprouts
AP/ J.M. Hirsch: Ginger-Pear Cranberry Sauce
Food52: Mashed Potatoes with Caramelized Onions and Goat Cheese
Food.com: Make-Ahead Mashed Potatoes
Food & Wine: Michael Symon's Swiss Chard and Leek Gratin
All You: Sweet Potato Bake

Desserts:

The Blender/ Williams-Sonoma: Deep-Dish Apple Bourbon Streusel Pie
Southern Living: Pumpkin-Pecan Cheesecake
Cooking Channel: Apple Bread Pudding
Fox News: Ginger Molasses Sugar Cookies
Gourmet Live: Pumpkin Coconut Panna Cotta
Melissa Clark: Sweet Potato Ginger Custard Pie
MyRecipes.com: White Chocolate Cheesecake With Cranberry Currant Compote

Plus: Food & Wine's Thanksgiving Recipes

Restaurants

Pete Wells’s Top 10 Reasons That New York is the Place to Eat

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Illustration from a Pete Wells column.

© Einat Peled
Illustration from a Pete Wells column.

Congratulations to food writer Pete Wells, who will become Dining Critic for the New York Times effective in January. Wells became the Times Dining Editor in 2006, but before that he was a regular columnist for Food & Wine. Wells covered topics ranging from restaurant previews to “Raising a Baby with a Four-Star Palate,” but if you're trying to get to know his tastes, the most insightful piece might just be one of the oldest.

In 1999, Wells wrote a top 10 list about how New York had become the place to eat. At the time, reasons included a renovated Grand Central Terminal: “Before its eye-opening restoration, Grand Central was a bit like your grandmother: you knew she was a lovely lady, but she didn't exactly leave you weak in the knees,” he wrote. Wells’s first point also illustrates some serious foresight: “Remember when New York had hatcheck girls and double-decker buses? Neither do I. But dust off your grandfather's fedora, because those days are back.” After more than a decade, references to old New York still abound. Find more choice quotes from Wells's F&W articles below, including a comparison of Tom Colicchio to Lucille Ball.

The World’s Best Chocolate (2006): “Amedei sits just outside Pontedera, where they build those stylish Vespa scooters that make even old Italians look young.”

Four-Star Baby Food (2005): “When I tell people my wife and I make all the food we give to our eight-month-old son, they look at me like I've just said we personally tan the leather for our shoes.”

Pork Futures (2004): “Pork kept America well fed when we were still a country of farmers, and suffered as we became a nation of supermarket shoppers. But all signs point toward a major renaissance.”

Restaurant Preview (2000): “Tom Colicchio, a 1991 F&W Best New Chef, has long wanted his own restaurant, but his partner, Danny Meyer, didn't want to let him go. So they struck a compromise: Colicchio will keep cooking at Gramercy Tavern, but he'll also oversee the kitchen at his new place, Craft. It's conveniently located back to back with Gramercy, so that he can run out the kitchen door of one place, across an alley and in through the door of the other. Insiders are betting Colicchio is serious enough about his food to keep this routine from turning into an I Love Lucy episode."

Restaurant News (2000): “There are a lot of pretty, young restaurants out there looking to catch the eye of the fickle diner. So, like a rich man's wife who's hoping not to become a rich man's first wife, establishments of a certain age are splurging on face-lifts and new wardrobes.”

Related: More from Pete Wells's Always Hungry Column
Recipes from Pete Wells

Recipes

Keep “Aliens” Out of Your Fridge by Making Antipasto Chicken Salad

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

Antipasto Chicken Salad

© Con Poulos
Antipasto Chicken Salad

A woman in Russia has been keeping what she believes to be a small, deceased alien in her refrigerator for the past two years, according to the Daily Mail. Though no one seems to have tested the bizarre formation, Gizmodo hypothesizes that the "alien" is probably just an old, rotting vegetable. To protect your own kitchen from unidentified refrigerated objects, take a moment to honor National Clean Out Your Fridge Day today. Any leftover chicken, vegetables, salami and cheese can be thrown together to make this supersimple and delicious Antipasto Chicken Salad.

Related: Fantastic Chicken Salads
Antipasti Recipes
Amazing Italian Salads

Plus: F&W's Ultimate Thanksgiving Guide

Entertaining

How to Set Up a Thanksgiving Pie Bar

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Tiffany MacIsaac's Holiday Pie Bar

© Neighborhood Restaurant Group
Tiffany MacIsaac's Holiday Pie Bar

Showstopping desserts can outshine buttery mashed potatoes and perfect stuffing on Thanksgiving. That's the opinion of Tiffany MacIsaac, who oversees the pastry program for the Neighborhood Restaurant Group, which operates Birch & Barley and Tallua in the Washington, DC, area. MacIsaac likes to put holiday sweets—in particular, pie—on mouthwatering display from the start so guests can admire dessert from the moment they arrive.

At Buzz Bakery in Alexandria, VA, she's now offering a DIY Pie Bar package that comes with two pies (like Chocolate-Bourbon Pecan and Classic Pumpkin), house-made ice cream, cinnamon whipped cream, caramel sauce and candied cranberries. Since Buzz doesn't ship its baked goods, MacIsaac shared these tips on how to set up a DIY Pie Bar at home.

1. Make it a group project. Guests usually ask the host how they can contribute to the holiday meal. You can plan a cohesive, pie-centric menu for Thanksgiving and delegate specific components to invitees. If one guest brings pumpkin pie, others can take on gingersnap cookie crumbs and caramel sauce, and non-cooks can be in charge of bringing beautiful cake stands. The display will grow into something fantastically unexpected as the guests arrive.

2. Don't pay for props. MacIsaac repurposes items from around the house for the display. A stack of books works as a pedestal; fallen leaves make an easy accent to scatter around the table; an old frame refines the look of a printed menu. Lighting is especially important. Everyone looks good by candlelight and the same goes for food.

3. Incorporate traditional fall flavors. During the holidays, people look for familiar foods. If you experiment with something new like salted-caramel cream pie, you can also offer a super-old-fashioned option like double-crust apple pie or upgrade a classic, as in a meringue-topped sweet potato pie.

4. Consider textures. You don’t want all mush or all crunch when it comes to a pie or the toppings you set out for guests. With the pie bar, everyone gets whipped cream, nuts, cookie crumbs, sauce.

5. Master the pie crust. Besides the logistics of setting up a dessert display, the most basic rule of a great pie bar is to make delicious pies, and that starts with good crust. MacIsaac likes a nice amount of salt in the dough to balance the sweetness of fillings. And she says you might want to add vodka, not to your glass, but to the water as you mix the dough. It evaporates more quickly, so you’re left with less moisture, which makes for a more tender, flaky crust. In a dough recipe calling for water, MacIsaac subs vodka for about 1/6 to 1/4 of the water.

 

Related: Thanksgiving Desserts
Thanksgiving Pies
5 Easy Ways to Ruin the Thanksgiving Turkey

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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.