© 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.
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In Well-Fed Vegetarian, chefs spotlight recipes that are worth forgoing meat.
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
© 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
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Cooking Techniques to Perfect