© Tina Rupp / Chicken in Vinegar
Trading in one legendary epicurean inspiration for another, the Culinary Institute of America in Hyde Park, NY will replace its Escoffier Restaurant with one named after French master chef Paul Bocuse. According to the Poughkeepsie Journal, the new restaurant will open next year. The old student-staffed project worked from August Escoffier’s authoritative resource Le Guide Culinaire, while the new will reflect Bocuse’s lighter cooking style. In keeping with his legacy, this fast Bocuse recipe for Chicken in Vinegar Sauce uses fresh tomatoes and mild vinegar for flavor in a traditionally ultra buttery French classic.
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Healthy French Recipes
Fast Chicken Dishes
© Tina Rupp / Fried Chicken
In preparation for Independence Day, The Awl presents every president's favorite comfort foods as gathered from historical accounts, birthday dinner menus and recipe cards written by first ladies. While the list certainly shows changes in American taste—George Washington was a fan of sliced tongue while Barack Obama favors nachos—there's one dish that persists through the years: fried chicken (though squirrel was also popular through the late 1800s). It's listed as a preference of 5th president James Monroe, 26th Theodore Roosevelt and 33rd Harry Truman. This Super-Crispy Fried Chicken is brined overnight for incredibly juicy meat that makes a comforting meal in any house, white or otherwise.
Related: Best Fried Chicken in the U.S.
Fried Chicken Recipes
Andrew Zimmern's Kitchen Adventures
I don’t know about you, but right now, I have way too many farmers’ market strawberries and rhubarb in my freezer and I need to make way for the fruits coming into season this week. Spring and summer came early in Minnesota this year, and the rhubarb was amazing—sweet and long, tart and red.
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Courtesy 'Charred & Scruffed' / Grill Master Adam Perry Lang
Blogger and self-proclaimed “Barbecue Whisperer” Meathead has a bone to pick with beer can chicken. In a detailed attack on the Huffington Post, Meathead assails the popular summertime grilling method—in which a whole chicken is perched on top of an opened can of beer—as “a gimmick and a waste of good beer.” While Meathead makes a good case, arguing that the beer adds neither moisture nor flavor to the chicken, cooking a chicken on a can does have its advantages. In F&W's recipe, grilling guru Adam Perry Lang admits that beer vapors do little to the meat, but explains that propping the bird up vertically allows juices to flow over the breast, keeping the meat super-succulent—plus there's no special equipment required. And while it may be a waste of beer, the less you drink, the safer it will be to pull the whole thing off. See Meathead for a list of impending dangers.
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Recipes from Grilling Experts
Tasty BBQ Recipes
© Quentin Bacon / Chicken Parmesan
Umami—a Japanese word that means "the essence of deliciousness," a.k.a the fifth taste, is now equated with glutamate, an amino acid found in some foods, but an Art of Eating essay published online yesterday delves deeper into the history of the once-elusive taste and its importance. According to writer Rowan Jacobsen, many cultures loved umami even before it was identified: The Chinese have soy sauce, Koreans devour kimchi, Australians use vegemite and Americans adore ketchup. By recognizing umami as a separate taste with its own identity, Jacobsen believes we open the doors to more delicious food combinations. “We can perceive it, think about it, play with it, and realize when it’s needed,” Jacobsen writes. “We can understand what anchovies and soy sauce have in common, and by understanding that, can appreciate their differences.” This Chicken Parmesan with Pepperoni features a triptych of umami-packed ingredients—Parmesan, tomato and pepperoni—in a quick weeknight dish.
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Chicken Breast Recipes
Gooey, Cheesy Recipes
© Wendell T. Webber / Chicken Wings
Today, the New York Times awarded Andy Ricker’s Pok Pok NY a commendable two stars. The Southeast Asian restaurant is the latest offering from the bicoastal chef who owns three restaurants in Portland, OR and two in New York. In addition to serving Northern Thai specialties like minced pork salad and frog-leg soup, Pok Pok NY also features his signature dish: Ike’s Vietnamese Fish Sauce Wings. Available at all of Ricker’s restaurants, they can also be made at home using the recipe Ricker shared with Food & Wine. The tangy, fish sauce-marinated wings get a double-dose of crunch from being fried until golden and then tossed with crispy fried garlic.
Related: More Tasty Chicken Wings
Great Southeast Asian Recipes
Amazing Fried Food
© Lucy Schaeffer / Chicken Saltimbocca
An artisanal meat company wants Americans to declare ham independence now. Iowa-based La Quercia asserts that domestic prosciutto rivals European products in terms of quality and will celebrate Ham Independence from June 28 to the Fourth of July. Quercia even wrote this, The Declaration of the disUnited Ham Eaters of the United States: “We hold these truths to be self-evident, that all men are endowed by their creator with certain un-alienable rights, that among these are Life, Liberty and the Prosciutto of Happiness.” Festivities kick of tomorrow with a ham-filled party at the Des Moines Playhouse featuring La Quericia’s Acorn Edition Prosciutto. Additionally, stores across the country are participating with prosciutto sales, tasting events and cured meat classes. Terrific on its own, prosciutto is also fantastic when cooked as in Lidia Bastianich’s Chicken Saltimbocca. The recipe features chicken breasts covered with thin slices of prosciutto di Parma seared until crisp, but an high-quality American product would also be delicious.
Related: Great Ham Recipes
Amazing Italian Recipes
© John Kernick / Chicken with Cashews
It may seem like Anthony Bourdain simply appeared one day in the kitchens of New York City with a cleaver in one hand and a beer in the other, but the bad-boy chef has a birthday just like the rest of us—and it’s today. In the July issue of Food & Wine, Bourdain and his nice-guy chef buddy Eric Ripert spoke to Kate Krader about today's food trends. Asked about fusion cooking, Bourdain responded: “As long as chefs are combining cuisines that are actually having sex with each other, I think the cross-cultural cooking trend is appropriate. Some chefs can pull it off; most can’t. The guys at Torrisi [in New York City] do it well.” Wish Bourdain a happy birthday with Chicken with Candied Cashews. The Italian-leaning Torrisi chefs Mario Carbone and Rich Torrisi transform Chinese cashew chicken into a fancy appetizer featuring the chicken "oyster," an extremely tasty piece of meat that's prized by French chefs.
Related: New York City Chef Recipes Made Easy
Fast Chinese Recipes
Delicious, Better Than Takeout Recipes
Andrew Zimmern's Kitchen Adventures
My buddy Karl Benson has cooked this recipe for 15 years, but it took me 10 years to even taste it. Once I did, I was sold. I hope you don’t wait as long as I did to found out how stubborn and how wrong you can be. I think he got this recipe from his Swedish family, or from cooking one night at home with his friend Marcus Samuelsson, the famous chef, and experimenting a little bit.