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Mouthing Off

By the Editors of Food & Wine Magazine

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Recipes

Onions are a Surprise Superfood

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Sauteed Chicken Breasts

© Lucy Schaeffer
Sauteed Chicken Breasts

According to Chris Kilham, Fox News' “Medicine Hunter,” the onion is much more than a kitchen staple. The underappreciated superfood deserves to be ranked with powerhouse foods like pomegranates and green tea, as onions help boost immunity, protect against heart disease and even have anticarcinogenic properties. While eating a raw onion every day is the most efficient way to benefit from the vegetable's healthful properties, it’s not the most appealing. Instead, take a suggestion from Melissa Rubel Jacobson, who uses diced onions in this fast recipe for Chicken Breasts with Apricot-Onion Pan Sauce.

Related: Great Chicken Breast Recipes
Heart-Healthy Foods
More Recipes for Onions

Recipes

Joe Beef Wins Food52’s Cookbook Tournament

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Confit of Guinea Hen Legs

© Fredrika Stjärne
Confit of Guinea Hen Legs

The results are in: The Art of Living According to Joe Beef won Food52’s third annual Piglet Tournament of Cookbooks. In the site’s final round of bracket-style cookbook competition, guest judge Alice Waters chose Beef over Christina Tosi’s Momofuku Milk Bar cookbook. Despite her disappointment over the high fat content in many of the buzzy Montreal restaurant’s recipes, the produce-championing Waters loved the book’s idiosyncratic stories, unconventional layout and pervasive “deep love of Montreal.” Joe Beef chefs Frédéric Morin and David McMillan shared some of their fantastic French-Canadian recipes with F&W a few months ago, including this indulgent Confit of Guinea Hen Legs with Prunes and Honey. The recipe is enriched with rendered duck fat, and best served with an Alice Waters–friendly watercress salad.

Related: Recipes from Cookbook Legends
Cooking with Honey
French-Inspired Dishes

Recipes

“American” Chinese Food Lands in China

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Sesame Chicken

© Lucy Schaeffer
Sesame Chicken

Many of the most popular Chinese dishes in the US are Americanized—no bones, no feet, no serious spice. But as cities like Beijing become more international, take-out favorites like General Tso’s chicken, chop suey and fortune cookies are winning favor in the country that inspired them, Newsweek reports. One of our favorite Chinese-American dishes is sesame chicken. Ready in just 35 minutes, Marcia Kiesel’s version of the sweet-and-crispy chicken is coated with a spicy ginger-garlic sauce and mixed with a healthy serving of broccoli.

Related: Fast Chinese Recipes
Tasty Fried Chicken
Healthy Asian Recipes

Recipes

Nigel Slater's Blackberry Focaccia

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

Blackberry Focaccia

© Justin Chapple
Blackberry Focaccia

When it comes to focaccia, most people are familiar with savory versions like Pisaladiere, a version topped with anchovies, olives and caramelized onions. This week, the F&W Test Kitchen tested an unusual dessert variation—Blackberry Focaccia (left) from Nigel Slater’s forthcoming cookbook, Ripe: A Cook in the Orchard. This blackberry-studded, confectioners' sugar–dusted focaccia is substantial and just barely sweet. Slater recommends cutting it into thick wedges and eating it when warm, but we loved it just the same in smaller squares, which we served with steaming cups of tea. Slater's cookbook won't be out until April, but this savory focaccia from the F&W archives, topped with caramelized onions, pear and blue cheese, is a good variation to try for Super Bowl Sunday

 

 

Chefs

Wacky Food Trends for 2012

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© John Kernick

By Kate Krader, Restaurant Editor

Now that we’re a month into the New Year, it’s time to stop talking about a 2012 diet. That moment is gone. Instead of giving up foods, wouldn’t it be great to bring some new things into your life: squirrel, fish bones, black water. Here’s a few things you should start eating immediately to be on the cutting edge of the food world.

Chocolate-Covered Sprouts. Last year Frito-Lay began putting natural foods in their snacks. (Brief round of applause for them.) Now comes junk food that’s having even more of an identity crisis. Lulu Chocolate’s Smoked Sea Salt Almond raw Organic Chocolate Bar (that’s a mouthful) is made with sprouted almonds—sprouts being a supercool health foods these days. Is that better than Shiloh Farms Dark Chocolate Covered Sprouted Almonds? There’s only one way to find out.

Fish Spines. We’ve come a long way from the days when nose-to-tail was a novelty (back in the olden days, about 8 years ago). Even fried fish bones are now almost as ubiquitous as sliders on menus, at least in NYC where I live, at places like En Japanese Brasserie and Brooklyn’s Isa in Brooklyn. The new frontier is fried fish spines. At Blue Ribbon Bar & Grill in midtown Manhattan, they serve specials like fried wild eel spine—it’s the size of a pencil. They’re also eating the gills from wild king yellowtail: first they dehydrate them, then they fry them, and serve them “just for fun,” says Blue Ribbon Manager Rich Ho.

Unnaturally Black Foods. Black foods are nothing new. So it’s foods like squid ink pasta, blackout cake and black sesame seeds (what I like to think of as “naturally occurring black foods”) that have paved the way for this new breed of black foods. Specifically the jet black burger buns that anchor the “Darth Vader” burger which will debut this month at France’s fast food chain, Quick. And of blk., the black health water that’s the brainchild of Albie and Chris Manzo, who you know from the Real Housewives of New Jersey. Like the Manzo brothers, you might not understand exactly what makes the water black, but is that really the point of this water? No, it’s not.

Random Animals. Recently some high-profile people in the food world have offered opinions on what we can eat in the name of causes like saving the planet, and pushing boundaries. Rene Redzepi, chef of Noma in Copenhagen, aka the world’s best restaurant, recommended that people in the States start eating squirrel (he hashtagged them “rabbit of the sky” on Twitter). And Bizarre Foods hero Andrew Zimmern came back from a trip to Beijing energized by a 10-course donkey tasting. “Donkey should be on everyone’s plate in 2012,” he says.

More from Food & Wine:

50 Best Bars in America

Best Pizza in the U.S.

Best Fried Chicken in the U.S.

Andrew Zimmern's Kitchen Adventures

Super Bowl Recipes

(pictured: Black-Sesame Salmon Balls)

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