© Antonis Achilleos / Chicken Sausage
Baseball season has officially begun with today's openers including the Phillies vs. the Florida Marlins at Philadelphia's Citizens Bank Park and the Colorado Rockies playing the San Francisco Giants on Coors Field in Denver. While ballpark food is improving (see Shake Shack at the Mets' Citi Field), one of the few benefits of watching a game at home is being able to eat whatever you want without stadium mark-ups. These Provençal-style chicken sausages are stuffed with pork fat, garlic and herbs for a superb take on the usual encased meat. They can even be made ahead to prep for Yankee Stadium's first game on Friday.
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© Tina Rupp / Chicken Fricassee
In an interview with French presidential chef, Bernard Vaussion, the AFP got an inside scoop on the eating habits of Nicolas Sarkozy as well as previous heads of state. Former President Jacques Chirac “loved lamb in all its forms” and foie gras. While Sarkozy has not overturned the absurd rule leftover from Chirac's wife that no women get hired in the kitchens, the health-conscious president has done away with the tradition of serving cheese after meals and prefers "light, balanced meals and poultry to red meat." This Lemony Chicken Fricassee with Shallots and Morels is definitely Sarkozy-friendly. Instead of a rich white stew, F&W's version is simply crisped in butter and finished with lemon for a lighter, seasonal take on the classic dish.
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© Tina Rupp / Buttermilk Fried Chicken
In a fried chicken battle for the ages on April 12, Roots drummer and founder of the drumstick-slinging catering company Quest Loves Food, Ahmir “?uestlove” Thompson, will face off against Momofuku chef David Chang on Late Night with Jimmy Fallon. Eater reports that the stakes include a Quest Loves Chicken spread in Chang's artsy food mag Lucky Peach and a spot for his fried chicken on Momofuku’s menu if Questlove wins. If Chang wins for the highbrow fried chicken he serves to groups at Momofuku, ?uest will don a chicken suit during his late-night gig on Fallon. A recent inductee into F&W’s Hungry Crowd, ?uestlove happened to DJ the 2012 Best New Chef party on Tuesday night when we were able to sample his hefty, well-seasoned and fried drumsticks. Though not ones to take sides, let’s just say the supertalented pro Chang isn't necessarily a sure bet. Either way, F&W’s Grace Parisi could show Chang and ?uestlove a thing or two with her Crispy Buttermilk Fried Chicken, a classic Southern-style recipe that she has perfected.
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"Most people serve lamb or ham at the Easter meal," says F&W's Tina Ujlaki. "Sure you can have both, but Easter is always on Sunday, and the next day is always a school day, so you don't want to have a very heavy meal that's going to send you straight to bed afterward."
Decisions, decisions. Here, Tina weighs the options so you can plan the perfect menu in F&W's Easter Smackdown: Ham vs. Lamb.
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© Amanda Marsalis / Chicken Gumbo
Last night, March Madness over college basketball concluded with the University of Kentucky Wildcats triumphing over the University of Kansas Jayhawks in New Orleans. Since both teams arrived on Saturday, NCAA coaches and players have been enjoying NOLA’s amazing food—the coaches even got to hobnob with chef John Besh at a Taste of New Orleans event. Fans should consider celebrating with Chicken-and-Sausage Gumbo. The recipe comes from Kentucky chef Amber Huffman, but even Kansas supporters can appreciate the Creole flavors.
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© Cedric Angeles / Olive-Brined Chicken
In an interview with Eater, Chicago chef Paul Virant said that his upcoming guide to canning, Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux, is meant for both amateurs and professionals alike. “I think the hope is to encourage people who aren’t into it to get into it, and then to encourage them to maybe make pickles or canned tomatoes.” Virant’s love for brines extends beyond pickles. In his recipe for Olive-Brined Chicken with Grilled Onions and Paprika Oil, he marinates chicken overnight in a mix of olives, lemons and fresh bay leaves. The result: ultraflavorful and tender grilled chicken.
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© James Baigrie / Grilled Chicken
With cookout season rapidly approaching, how is your grill looking? Cobwebby and uninspiring? To prep for summer, New York Times writer Bob Tedeschi asked grilling gurus how to clean and upgrade his grill. One panelist was Steven Raichlen, author of Planet Barbecue and an F&W contributor. Unlike many barbecue pros, Raichlen embraces chicken breasts. “They're the meat grill masters love to hate because they're so intrinsically bland,” Raichlen told F&W. To change that, he came up with this recipe for Berber-Spiced Chicken Breasts, rubbed with a blend of North African spices that forms a crispy, flavorful crust on the grill—a tasty warm-up for those eager to brush up on grilling skills.
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