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Mouthing Off

By the Editors of Food & Wine Magazine

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cooking

Paul Bocuse’s Chicken in Vinegar Sauce

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Chicken in Vinegar Sauce

© Tina Rupp / Chicken in Vinegar

Yesterday, 20 talented young chefs gathered in Brussels to compete in the European leg of the Bocuse d’Or, often referred to as the Olympics of Cooking. Each chef was given five hours and 35 minutes to prepare two dishes: sole with shrimp and a poultry dish. Today, the judges will announce the 12 teams that will be advancing into the international competition, which will be held in Lyon, France, from January 29-30, 2013 (US finalist Richard Rosendale was chosen in January). The prestigious competition was named for and founded by master French chef Paul Bocuse, whose recipe for Chicken in Vinegar Sauce, a lighter version of the classically buttery French dish, is ready in just 40 minutes.

Pairing: Fast French Dishes
Recipes from the French Masters
Star Chefs' Recipes

cooking

Celebrate Spring with Spring Chickens

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Spice-Rubbed Poussins

© P-A Jorgensen / Spice-Rubbed Poussins

As of today, spring has officially sprung. There are, of course, amazing vegetables and fruits appearing in farmers' markets, but another seasonal specialty to look for is spring chicken, a.k.a. poussin. These small chickens are incredibly juicy and tender, especially when marinated in a savory mix of shallot, thyme, curry, ginger and other spices, as Fabienne Escoffier does in her recipe for Spice-Rubbed Poussins. Serve with a seasonal side dish from F&W’s spring produce guide.

Related: Delicious Spring Recipes
Tasty Spring Desserts
More Amazing Chicken Recipes

Well-Fed Vegetarian

Bill Telepan’s Hearty Fettuccine with Walnut-Parsley Pesto

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In Well-Fed Vegetarian, chefs spotlight recipes that are worth forgoing meat.

Chef Bill Telepan

Photo courtesy of Telepan.

One of the ways that chef Bill Telepan—a member of F&W’s Chefs Make Change coalition—helps to improve kids’ lunches through Wellness in the Schools is by teaching cafeteria staff how to cook differently. A new partnership with Save the Children will expand these classes outside of New York City, starting with areas in Appalachia. Revising school menus often begins with recipes that avoid the processed meats that schools have the option of ordering.

Although Telepan’s fantastic Fettuccine with Walnut-Parsley Pesto isn’t landing in public schools anytime soon, the 30-minute recipe makes a hearty weekday meal when skipping meat at home.

Telepan was inspired to combine the nutty and herby flavors by meals he ate in Italy. The walnuts add a richness to a classic pesto made with parsley, an ingredient that’s easy to find in any season. “If I go to my mom’s garden, I can somehow find parsley all year-round,” says Telepan.

To add a bit more substance, or even to dress up leftovers from the previous night, he suggests mixing in some cooked white beans and adding a dollop of creamy ricotta.

See Telepan's Fettuccine with Walnut-Parsley Pesto Recipe

cooking

Quick-Roasted Chicken for National Poultry Day

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Quick-Roasted Chicken

© Lucy Schaeffer / Quick-Roast Chicken

Today is National Poultry Day! Celebrate by learning how to perfectly prep a chicken. In a series of videos, master chef Jacques Pépin demonstrates the essential techniques for butterflying, chopping, trussing and carving. Another fantastic technique from Pépin: splitting the chicken and cutting between the leg andshoulder joints to cut cooking time in half. Try it tonight with his Quick-Roasted Chicken with Mustard and Garlic, ready in just one hour.

Related: Fantastic Roast Chickens
More Recipes from Jacques Pépin
Cooking Techniques to Perfect

Chefs Make Change

Why This Dish Makes a Difference

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Jenee Taylor

© David Gallent / Jeneée Taylor

As one of the extraordinary members of F&W’s Chefs Make Change coalition, New Orleans chef Emeril Lagasse helps at-risk young people through his Emeril Lagasse Foundation. One of Lagasse’s favorite partnerships is with the New Orleans Center for Creative Arts (NOCCA), where he recently challenged culinary students to create a recipe with regional flavors for his “Dish That Makes a Difference” contest. This year’s winner is Janeé Taylor, an 18-year-old NOCCA graduate currently enrolled as a freshman at Johnson & Wales University. Her “Louisiana Surf and Turf” made with grilled rib eye, seafood mashed potatoes and Cajun asparagus will be featured on the menu at Lagasse’s restaurants in New Orleans, Las Vegas and Orlando throughout the month. Raising awareness for the programs, $5 from every dish will be donated back to the Emeril Lagasse Foundation. Here, Taylor talks about inspiration and plans for the future >

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