F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine


Bulgogi-Style Chicken Inspired by “The Simpsons”


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

Bulgogi-Style Chicken

© Kana Okada
Bulgogi-Style Chicken

This past Sunday, The Simpsons took on foodies. From Julia Child to the Swedish Chef, few culinary icons were safe from animated parody. If you missed it, Eater has a recap that includes video of the show's food-centric rap written by comedians Tim & Eric Awesome Show, Great Job! Among the verse highlights: "Rolling into K-Town for beepin' boppin' bulgogi/The hotties I chill with are Sriracha and kimchi." We recommend that you roll with those aforementioned "hotties" tonight: This healthy recipe for Ginger-Marinated Bulgogi-Style Chicken goes great served with both.

Related: 15 Signs You Might Be A Foodie
Recipes from TV Chefs
Delicious Korean Recipes
Great Ways to Cook with Sriracha

Plus: F&W's Ultimate Thanksgiving Guide


Pickle-Brined Chicken for the Peck Slip Pickle Fest


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

Pickle-Brined Chicken

© Simon Watson
Pickle-Brined Chicken

This Sunday marks NYC’s first annual Peck Slip Pickle Festival. New Amsterdam Market will overflow with kimchi, sauerkraut, pickled eggs, traditional pickled cucumbers and any other briny offering you can imagine from more than 20 producers. While there is nothing quite like the fresh crunch of a salty, sour pickle, the leftover brine can be saved and used in versatile ways. Frankies Spuntino chefs Frank Castronovo and Frank Falcinelli use the liquid in a recipe for Pickle-Brined Chicken that yields ultramoist and flavorful results.

Related: Recipes for Pickled Vegetables
Roast Chicken Recipes
Another Use for Pickling Liquid


Chicken Fajitas Prove Kids Can Cook


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

Chicken Fajitas

© James Baigrie
Chicken Fajitas

Home economics classes may be a thing of the past, but a recent study from Colorado State University found that the benefits of teaching kids how to cook in school transcend the obvious value of understanding how to feed oneself. "Teachers and principals are seeing how the classroom cooking experience helps support critical thinking, collaboration and problem-solving skills," study author Leslie Cunningham-Sabo tells NPR's food blog, The Salt. Parents can test the findings at home. If an eight-year-old could come up with this recipe for Easy Chicken Fajitas, children can surely help make it.

Related: Kid-Friendly Recipes
Mexican Recipes
Quick Chicken Recipes

Plus: F&W's Ultimate Thanksgiving Guide


5 Easy Ways to Ruin the Thanksgiving Turkey


Soy-Sauce-and-Honey-Glazed Turkey

© © Con Poulos
Soy-Sauce-and-Honey-Glazed Turkey

You’ve reserved a beautiful bird, found a big enough pan (that fits in your oven!) and purchased an instant-read thermometer to roast your Thanksgiving turkey to a perfectly moist 160–165°F—but there's still room to go wrong. Here, F&W’s Senior Recipe Developer Grace Parisi reveals the biggest turkey mistakes made by home cooks.


What Not to Do:

1. Overstuff the cavity. By the time the stuffing reaches a safe temperature (165 °F) in an overstuffed bird, the white meat will be totally dried out. Parisi’s rule of thumb: Cook no more than five cups of stuffing in a 15-pound bird and bake the rest in a separate dish. She also stuffs the neck, which won't increase overall cooking time.

2. Crowd the oven. Like a teenager, a roasting turkey likes privacy and space. Baking casseroles and other foods with the bird disrupts oven temperature and alters your turkey’s expected cooking time. Also, if the bird is placed too close to the top of the oven, the breast will dry out and the skin will burn; you should remove some of the higher oven racks to make room.

3. Check the bird obsessively.
Opening the oven door cools down the oven so much that you’ll end up increasing the cooking time by a lot.

4. Carve the turkey immediately.
Turkey needs to rest for at least 30 minutes to keep the juices from flowing out of the bird and drying out your meat. Resist the urge to carve right away and go freshen up. If guests aren't already waiting for you, they'll certainly be there soon.

5. Brine a kosher turkey.
Since a kosher turkey has already been treated with salt, brining it will yield an overly salty turkey.

Related: Thanksgiving Turkey Recipes (pictured)
100 Fast Thanksgiving Recipes
Thanksgiving Recipes
Thanksgiving Appetizers
Thanksgiving Side Dishes
Thanksgiving Desserts



Texas Barbecue Primer


Texas Monthly BBQ Festival

© Charlie Llewellin
Texas Monthly BBQ Festival

In Texas, quality barbecue is practically its own religion, somewhere between high school football and actual religion. At the annual Texas Monthly BBQ Festival in Austin last month, a veritable pantheon of pit masters—22 in all—gathered to feed meat to more than 3,000 enthusiasts. Thanks to careful pacing and a strict limit on potato salad, we managed to try most of the offerings. Here, we present a guide to five of the state’s best ’cue artists.


The Salt Lick, Driftwood, TX
This famous Hill Country spot still cooks meat over a pit, instead of in an industrial smoker. Salt Lick also sears brisket on an open flame before it’s smoked. “I don’t know of anybody else who does it,” says owner Scott Roberts. “Searing caramelizes the flavor, adheres the dry rub better, and holds in more moisture.” As for the signature tangy sauce, Roberts says a legend that the secret flavor was influenced by his mother’s Japanese heritage is “a myth.” “Our sauce came from South Carolina on the wagon train,” he adds. “The only thing that’s happened over time is it’s been Texified.”

Louie Mueller, Taylor, TX
This venerable institution, founded in 1949, took home two awards at the festival—one for beef ribs and one for sausage—but the sausage is the show-stealer: a juicy, jalapeño-infused recipe devised by late BBQ legend Bobby Mueller, whose sonWayne is the current pit master. “It’s a strict ratio of what we call bull meat”—the tough, lean pieces near the shoulder—“and beef tallow,” Wayne says. As for the spices? Nice try. “We’re pretty guarded about that,” Wayne says with a smile.

Stanley’s Famous Pit BBQ, Tyler, TX
In beef-mad Texas, barbecued pork is about as sought after a commodity as secondhand snowshoes. (Governor Rick Perry got into trouble in North Carolina recently when he unfavorably compared pulled pork to roadkill.) But the award-winning pork ribs from Stanley’s BBQ in Tyler—a town in East Texas that’s closer to Memphis than to Midland—makes a case for switching sides. Smoked over pecan wood instead of the more traditional post oak, the ribs get coated in an 11-spice rub that balances Tex-Mex-ish spices like paprika and chili powder with the sweetness of a Deep South blend. It’s a combination that, as owner Nick Pencis puts it, “comes right up and punches you in the face.”

Franklin BBQ, Austin, TX
If it’s true, as purists hold, that you can judge a pit master by his brisket, 33-year-old Aaron Franklin deserves his reputation as the best new barbecue whiz in town. Franklin smokes antibiotic- and hormone-free Meyer Ranch beef for up to 18 hours, resulting in a rich, buttery flavor that draws fans who line up for hours outside the restaurant. “We just cook it as long as it needs to be cooked. It’s done when it’s done,” reasons Aaron's wife and co-owner Stacy Franklin, in the Zen language common to many great barbecuers.

Snow’s BBQ, Lexington, TX
At the opposite end of the big Tex experience is tiny Snow’s, whose pit master, Miss Tootsie Tomanetz, is a septuagenarian middle-school custodian who’s been smoking meat for more than 45 years. According to partner Kerry Bexley, there’s no great secret to Tootsie's impossibly tender brisket: “All you need is a good cut of meat—we get ours from Sam Kane in Corpus Christi—and a little bit of salt and pepper. The real key to great barbecuing is attention and tenderness. If you mess it up, more than likely it’s human error.”

Related: Texas-Style Barbecue Recipes
Barbecued Ribs Recipes
Andrew Zimmern's Favorite Food Festivals

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
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.