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Mouthing Off

By the Editors of Food & Wine Magazine


Help Yourself to Some Fried Chicken and Biscuits


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

© Con Poulos

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.

Related: Getting Southern Food Right in The Help


If You Can't Stand the Heat, Read Four Kitchens!


© Grand Central Publishing


The countless hours I spent shaping vegetables, cleaning lettuce and picking parsley in New York City restaurants were an exhaustive blur, but after reading Four Kitchens by Lauren Shockey, my memories of hard-knock kitchen work have resurfaced and I’m excitedly cheering on and almost missing that world I left behind.
In Four Kitchens, Lauren recounts heartfelt, funny stories of the grueling but invaluable time she spent cooking at Wylie Dufresne’s WD-50 in NYC and at restaurants in Hanoi, Tel Aviv and Paris. She chats about learning everything (often the hard way), from kitchen hierarchy—like the type of beverage a cook was able to consume at the end of a shift—to the incredible importance of wearing non-skid shoes. And get this: Her book also includes recipes for “almost-Michelin-starred meals.” Lauren has gracefully adapted recipes from the famed Paris restaurant, Senderens, and I was more than thrilled to find a recipe for one of my all-time favorites—pickled mushrooms! I’m going to take a stab at her adaptation this weekend. Truth be told, while I’m cheering for the kitchens, I’m grateful there isn’t a power-hungry executive chef at home ready to critique my every slice.


Chicken Dance Goes Bare


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

blank canvas chicken

© John Kernick

Aspiring chefs have always had to decide whether to enroll in culinary school or start at the bottom in real restaurant kitchens, a less formal but much cheaper way to learn. Some recent students haven't been happy with the pricier route, according to the L.A. Times: "For-profit schools across the country are facing a flurry of lawsuits claiming fraud; they're accused of misleading students about tuition costs, job placement rates and how much they'll earn after graduating." Opinions may be divided, but both camps emphasize practicing the basics—a great lesson for professional and home cooks. For the September issue's Blank Canvas Chicken, Philadelphia chef Marcie Turney shows you how to upgrade chicken in three easy ways: with Yucatán spice, Indian barbecue sauce, or artichoke and olives.


Cooking Channel Wants to Cast YOUR Grandma in Their New Show


No one can touch my Ma-Maw’s corn bread. Or biscuits. Or fried pork tenderloin. And I bet no one can touch your Nonna’s red sauce, right? Or Grosspapi’s (really, it’s Swiss, look it up) walnut torte? Your Grosspapi also has a taste for fame, you say? Well, Grosspapi, it’s your time to shine, because the Cooking Channel is looking for kitchen-savvy grandparents in the New York Tri-State area with killer recipes and big personalities to shoot a pilot with food(ography) host, Mo Rocca. Mo, an untrained but enthusiastic cook, hungers to learn your family’s best heirloom recipes, and if you’ve any quirky hobbies, habits or words of wisdom, he'll take those, too. Want to apply (or nominate your Nonna)? Check out the posting from Real People Casting for the all the details.


Chicken Dance: A Bargain to Stave Off Debt


© Martin Morrell

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

Responding to the U.S. credit downgrade and diving stocks, President Obama kept a positive outlook this afternoon by insisting that America’s economic problems are "imminently solvable" and the country can reduce its debt over the long-term. In line with the government’s belt-tightening, today’s chicken dish requires just a handful of ingredients for an inexpensive meal. Combining skewered pieces of chicken breast and a simple herb marinade, the recipe is also healthy and perfect for summer grilling: Tomato-and-Cilantro-Marinated Chicken Shashlik.

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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.