© Rick Poon / Thai Chicken Soup
London is full of amazing restaurants, but Olympic athletes can’t entrust their diets to just anyone. The U.S. team installed its own nutrition center and dining hall with staff who know exactly what an athlete needs—like a recovery shake for an underweight wrestler or a calorie-packed dinner for an exhausted swimmer. But it’s not just protein shakes and plain pasta. The center provides a wide selection of foods so that the athletes will actually enjoy refueling. “About seven years ago, we took nutrition science and merged it with culinary arts, and we now call it our performance-based menu,” says the U.S. Olympic Committee’s associate director of food and nutrition services to Outside Magazine. “We’re the only country in the world that is providing this level of food service.” While there are burgers, a full salad bar, a deli and more, the most popular dish in the dining hall is a Thai chicken noodle soup. F&W’s version of the tangy, spicy soup uses rice instead of noodles and creamy coconut milk for a filling dinner that's also superfast.
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© Stephanie Meyer / Chicken Skewers
Tonight, F&W contributing editor Andrew Zimmern will host the 100th episode of Bizarre Foods on the Travel Channel at 9/8 p.m. CST. The season six premiere will be preceded by an hour-long retrospective featuring highlights from Zimmern's quest to travel the globe and sample the world’s weirdest, tastiest and at times squirmiest foods (like giant coconut worms). In his Kitchen Adventures series for foodandwine.com, Zimmern likes to adapt some of his exotic finds into delicious, never-scary recipes for home cooks. He found inspiration for these Golden Coin Chicken-Shrimp Skewers with Peanut Sauce in Guangzhou, China, but likes to serve them Thai-style in lettuce wraps. They're the perfect finger food for a Bizarre viewing party.
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Andrew Zimmern's Kitchen Adventures
As a young boy growing up in New York City, we would spend our summers on the South Fork of Long Island. My dad would take me down to the beach at low tide, we would walk a mile down to the jetties and he would lower me by my ankles into the crevices between the massive boulders to grab at huge ropes of mussels. We would crab on Georgica pond for fun, pull clams out of Gardiners Bay, fish for porgies and snappers and make up any deficits for our Saturday dinners at the local seafood store. I thought we were foraging, but now that I am a dad, I realize this was my pop’s way of staying sane on rainy days with a seven-year-old to look after. We would haul our treasure home and my mother would make a superb summer fish stew out of whatever we brought in the door. My mom was as brilliant a cook as my dad is. She passed away a few months ago, and I am recooking my way through her recipe bin. My mother went to college at Mills, in San Francisco, and she roomed with Trader Vic Bergeron’s daughter. Vic taught them to cook late at night in the kitchen of the original outpost of the international Polynesian restaurant concept that still bears his name. Vic loved to eat, according to my mom, and while pupu platters were more his thing when it came to selling food, he loved the cuisine of northern California and made sure my mom knew how to make a simple cioppino before she graduated.
This easy and simple tomato-and-wine-spiked seafood stew is a Bay Area staple. Cioppino was supposedly created in the late 19th century by Portuguese and Italian fishermen who settled in the region from Genoa, Italy. Like all these types of dishes, it was first made on the boats while the men were out at sea and then found its way into the Italian restaurants that exploded on the scene in San Francisco. The name comes from ciuppin, a Ligurian word meaning “to chop” or “chopped,” which described a fisherman’s chore of chopping up scraps and bits of the day’s catch that weren’t sellable.
This recipe has been in my family since the early ’50s in one way or another and I love it. Serve it with plenty of toasts made from sourdough boule and a large, bracing green salad.
Go to Recipe: Cioppino with Mussels
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© 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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© 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.
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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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© 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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© 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.
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