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Mouthing Off

By the Editors of Food & Wine Magazine

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Recipes

A Fried-Chicken Upgrade for John Travolta

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

Fried Chicken from Austin's Uchiko

The UK’s Daily Mail reports that actor John Travolta’s representative tried—without success—to reserve two seats at a West Sussex KFC. A spokesperson for the fried-chicken chain expressed regret: “In hindsight, of course we would have reserved a table for him. It’s not every day you get a Hollywood star eating in your restaurant.”

Johnny-boy should have called the F&W Test Kitchen. This week, we tested some killer fried chicken (left) from Austin’s Uchiko. The eclectic Japanese-American restaurant recommends marinating the chicken in buttermilk, Thai chiles and ginger, then dusting it with a mixture that includes Madras curry. The result: super-juicy, flavorful meat and deliciously crispy skin. The recipe will be featured in F&W’s Cocktails 2012 book, but in the meantime, try these incredible Fried-Chicken Recipes, including Grace Parisi’s Beer-Battered Buttermilk Fried Chicken.

Recipes

Chicken Stew for NY Cider Week

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

Chicken Stew with Cider

© Melanie Acevedo
Chicken Stew with Cider

This weekend marks the end of New York’s first Cider Week. Restaurants throughout New York City and the Hudson Valley featured hard ciders on their menus and used the quintessential fall beverage in a variety of preparations and pairings. Even when the formal cider celebrations are over, you can experiment at home by making dishes like this apple-cider-simmered chicken stew with autumn root vegetables.

Related:The Hard Cider Buzz
Great American Ciders

Recipes

Jacques Pepin’s Quick-Roasted Chicken

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

Quick-Roasted Chicken

© Lucy Schaeffer
Quick-Roasted Chicken

We can’t get enough of Jacques Pépin. Whether watching him on television, featuring his recipes in our October issue, reading about his flawless technique in yesterday’s New York Times or cooking through his new book, Essential Pépin, we like seeing the charming French legend everywhere lately. For those who want to experience a bit of Pépin’s genius fast, we suggest his weeknight-friendly Quick-Roasted Chicken with Mustard and Garlic. By splitting the bird, Pépin actually halves traditional cooking time.

Related: More Delicious Recipes from Jacques Pépin
Great Desserts from Jacques Pépin
Fantastic Dishes from the French Masters

Recipes

The Kids Are All Right

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Jimmy Bannos, Jr. and Sr.

© Lisa Predko - Purple Pig
Jimmy Bannos, Jr. and Sr.

F&W's November issue checks in on some of America's most revered food and wine families—not the matriarchs and patriarchs, but the children and grandchildren, who are chefs, winemakers and tastemakers doing incredible things in their own right.

A GREEK TRADITION

Jimmy Bannos, Jr. (left), learned to cook at his father's Cajun restaurant, Heaven on Seven, in Chicago. But at his pork-centric restaurant, The Purple Pig, he looks to the Mediterranean, serving mostly Italian- and Greek-inflected dishes, like this whipped feta that was inspired by his Greek grandmother.

Recipe: Whipped Feta with Cucumbers
The taste of the Mediterranean shines through in this airy feta spread that's served with olive oil–marinated cucumbers.

FATHER-SON LEGACY

Preston Clark of El Paseo in California's Mill Valley learned to cook while working side by side with his late father, the great chef Patrick Clark, at NYC's Tavern on the Green. Here, some Clark trademarks:

Tools: "My father appeared on the original Japanese Iron Chef. He brought me my first supersharp knives from Japan."

Technique: "My dad taught me that the best way to fix a pan sauce gone awry is to add a little water."

Recipe: Crisp Crab Cakes with Chipotle Mayonnaise
"Like my father, I bind crab cakes with white fish. It's more flavorful than bread crumbs."

TEA-BLENDING MASTER

Recipe: Darjeeling Unlimited
Third-generation tea blender Emeric Harney of Harney & Sons created this tea cocktail with drinks technologist Dave Arnold.

Related:
Driven to Cook: Maria and Alexandra Guarnaschelli
Next-Gen California Wines

Recipes

World-Series-Worthy Chicken Quesadillas

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

Chicken Quesadillas

© Lucy Schaeffer
Chicken Quesadillas

Tonight at 8:05 p.m. ET, the St. Louis Cardinals will face off against the Texas Rangers in the first game of the 2011 World Series. While it should be exciting to watch the wildcard-winning Cardinals take on the dominating Rangers, our favorite part of any sports event is the comfort food. These Chicken Quesadillas with Blue Cheese and Caramelized Onions make a fantastic and unexpected game-day recipe.

Related: Fast Game Day Snacks

Delicious Mexican Recipes

Great Tailgating Recipes

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