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Mouthing Off

By the Editors of Food & Wine Magazine

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Recipes

Mario Batali’s Chicken with Piquillos

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

Chicken with Piquillos

© Quentin Bacon
Chicken with Piquillos

Today Mario Batali, America's fiery, red-headed master of Italian cooking, chatted with Food & Wine Facebook fans about his new cookbook Molto Batali: Simple Family Meals from My Home to Yours as part of our Kitchen Insider series. While Batali owns 19 restaurants, he's a huge supporter of cooking at home. Batali learned this recipe for Chicken with Piquillos from home cook Pilar Sanchez, who prepared the dish with chickens that were raised in her yard in Asturias, Spain. Birds from the market will also taste delicious in the peppery sauce.

Related: Fast Weekday Meals
Vegetarian and Pescatarian Mario Batali Recipes
Mario Batali's Recipes for the Grill

Wine

Napa's First Film Festival

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F&W's November issue spotlights this great event, kicking off next week.

Napa Valley Film Festival

© Courtesy of Napa Valley Film Festival
Napa Valley Film Festival


This month's Napa Valley Film Festival runs November 9 through 13 and will screen 75 entries, some in winery cellars. A few even have a food or wine theme; for instance, Jiro Dreams of Sushi documents an 85-year-old Tokyo chef. A party at Robert Mondavi kicks things off. napavalleyfilmfest.org.

Related:
Where to Stay in Wine Country
California Wine Guide: Napa

Cooking

Parisi's Foolproof Herb-and-Lemon Roasted Chicken

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

Roasted Chicken Recipe

© Antonis Achilleos
Herb-Roasted Chicken

Food & Wine’s Senior Recipe Developer Grace Parisi kicked off a live Thanksgiving chat series on Facebook today. For three more Tuesdays in November from 2 to 3 p.m. ET, she will answer questions about prepping, cooking and preventing disasters on F&W’s fan page. A holiday-dinner expert, Parisi also excels at streamlining the classics like this luscious roast chicken rubbed with herb butter.

Related: More Grace Parisi Recipes
Great Roast Chicken Recipes
Thanksgiving Recipes

Menus

Big Bad Burgers

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Bacon Burger on Brioche Bun

© John Kernick
Bacon Burger on Brioche Bun

There’s something about a big burger blow out in the fall, when you feel the need to grill as many burger patties as possible before it's freezing outside. Maybe, though, you’ve already hung up your grilling spatula for the season—maybe you feel like eating dressed up burgers without doing any work. These places are for you.

Le Burger Brasserie, Las Vegas. The marquee dish here is the 777 burger; that name alludes to its $777 price tag. It's a burger made with beef (kobe) that's topped with lobster (from Maine), balsamic vinegar (100–year aged) and brie (imported). But the thing that really rachets up the price tag is the bottle of Rosé Dom Perignon that’s served alongside; apparently the burger is just $60 without the Dom. We hear it’s very popular with people who literally just hit the jackpot.  

Flip Burger Boutique, Atlanta. Among the less conventional toppings that Top Chef winner Richard Blais puts on the burgers at his Flip chain in Atlanta and Birmingham: Swiss cheese foam; seared foie gras; Coca-Cola ketchup. (Not all on the same patty.) Then there’s the steak tartare burger, a mix of hand-chopped filet mignon with garlic, chilis, pickled shallot, smoked mayonnaise and a 6-minute egg.  If and when we turn our attention to dressed-up hot dogs, we’ll surely be looking at Blais’s upcoming Atlanta HD-1 Haute Doggery.

Hubcap Burgers, Houston. Recently I heard rumors of a waffle burger here, specifically a burger patty on a waffle with syrup. Turned out, that was just a special. Not to worry, Hubcap has any number of nifty full-time options, like the sticky burger, with bacon, cheese and peanut butter. The sticky monkey burger, adds grilled bananas to the mix.

M. Wells, Long Island City, NY. This hip diner garnered a fair amount of attention during its year-plus life. M.Wells shut its doors at the end of August but that doesn’t mean we can’t memorialize their 24-ounce, $42 burger. The burger was a blend of beef and lamb, generously dressed with cheese, caramelized onions and aioli, served on a correspondingly giant toasted roll. The final touch is genius: onion rings stacked on the large steak knife that stabs the middle of the burger.

Related: Best Burger Recipes Ever
Best Burgers in the U.S.
Best Pizza Places in the U.S.
(Pictured: Tyler Florence's Bacon Burger on Brioche Bun)

Recipes

Not-So-Scary Yakitori for Halloween

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

Chicken Yakitori

© Con Poulos
Chicken Yakitori

The Travel Channel's Bizarre Foods host Andrew Zimmern is known for eating weird stuff, but Food & Wine's new Kitchen Adventures series with the chef emphasizes his knack for transforming discoveries into recipes for the home cook. (See this week's Montauk Scallop and Oyster Pan Roast.) Zimmern's Chicken Yakitori provides another example. Traditionally, yakitori skewers in Tokyo are made with chicken parts that sound pretty scary: cockscombs, hearts, gizzards. But these chicken thighs, basted with soy glaze and fresh ginger juice, will be a healthy precursor to candy binges later tonight.

Related: Andrew Zimmern: Real Recipes, Scary Foods
Devil Foods for Halloween
Halloween: Dress Like a Chef

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