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Mouthing Off

By the Editors of Food & Wine Magazine

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Andrew Zimmern's Kitchen Adventures

Luscious Strawberry-Rhubarb Crumble

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Early Summer Strawberry-Rhubarb Crumble

© Stephanie Meyer

I don’t know about you, but right now, I have way too many farmers’ market strawberries and rhubarb in my freezer and I need to make way for the fruits coming into season this week. Spring and summer came early in Minnesota this year, and the rhubarb was amazing—sweet and long, tart and red.

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Chicken Dance

Beer Can Chicken—For or Against?

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Adam Perry Lang

Courtesy 'Charred & Scruffed' / Grill Master Adam Perry Lang

Blogger and self-proclaimed “Barbecue Whisperer” Meathead has a bone to pick with beer can chicken. In a detailed attack on the Huffington Post, Meathead assails the popular summertime grilling method—in which a whole chicken is perched on top of an opened can of beer—as “a gimmick and a waste of good beer.” While Meathead makes a good case, arguing that the beer adds neither moisture nor flavor to the chicken, cooking a chicken on a can does have its advantages. In F&W's recipe, grilling guru Adam Perry Lang admits that beer vapors do little to the meat, but explains that propping the bird up vertically allows juices to flow over the breast, keeping the meat super-succulent—plus there's no special equipment required. And while it may be a waste of beer, the less you drink, the safer it will be to pull the whole thing off. See Meathead for a list of impending dangers.

Related: Grilled Chicken Recipes
Recipes from Grilling Experts
Tasty BBQ Recipes

The Week in Food

Technicolor PBR

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Pabst Blue Ribbon Beer. Courtesy of Pabst Brewing Company.

Courtesy of Pabst Brewing Company

The Week in Food looks at noteworthy food or food-related inventions, announcements and other "firsts" throughout history.

The introduction of an interstate highway system in the 1950s made cross-country delivery easier and more economical, allowing companies like breweries, which were mostly local or regional, to expand their consumer base for the first time. With greater sales potential on the horizon, Milwaukee’s Pabst Brewing Company chose to market to a national audience on June 25, 1951 via America's first color TV beer commercial.

"What'll You Have? Pabst Blue Ribbon!" >>>

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Kitchen Insider

Marcus Samuelsson on Writing and Partying for July 4th

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Marcus Samuelsson

© Paul Brissman

Superstar chef and emerging media mogul Marcus Samuelsson spent five years working on his new memoir Yes, Chef. “My journey inspired me,” says Samuelsson. “The people of my community, my past and where I want my future to go.” In an exclusive chat with Food & Wine Facebook fans this week, the owner of Harlem’s Red Rooster revealed insight into his new book and shared his blueprint for a stress-free July 4th party—with a great playlist.

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Chicken Dance

Umami-Packed Chicken Parmesan

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Chicken Parmesan

© Quentin Bacon / Chicken Parmesan

Umami—a Japanese word that means "the essence of deliciousness," a.k.a the fifth taste, is now equated with glutamate, an amino acid found in some foods, but an Art of Eating essay published online yesterday delves deeper into the history of the once-elusive taste and its importance. According to writer Rowan Jacobsen, many cultures loved umami even before it was identified: The Chinese have soy sauce, Koreans devour kimchi, Australians use vegemite and Americans adore ketchup. By recognizing umami as a separate taste with its own identity, Jacobsen believes we open the doors to more delicious food combinations. “We can perceive it, think about it, play with it, and realize when it’s needed,” Jacobsen writes. “We can understand what anchovies and soy sauce have in common, and by understanding that, can appreciate their differences.” This Chicken Parmesan with Pepperoni features a triptych of umami-packed ingredients—Parmesan, tomato and pepperoni—in a quick weeknight dish.

Related: Italian-American Classics
Chicken Breast Recipes
Gooey, Cheesy Recipes

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