Mouthing Off

© Fabrizio Ferri

The inaugural Austin Food & Wine Festival starts tomorrow and among the fantastic chefs who will be leading panels, demonstrations and events is Jonathan Waxman of Barbuto and Top Chef Masters fame. On Saturday, the man who brought California cuisine to NYC will share a few guilty pleasures at a demo called Junk Food Personified. At Barbuto, however, he focuses more on seasonally-driven Italian dishes like this Chicken al Forno with Salsa Verde. The simple roast chicken gets its flavor not from fat but from fresh lemons, frequent basting and a pungent garlicky salsa verde.

Related: Recipes from California Chefs
Healthy Italian Dishes
Delicious Roast Chicken

© David Malosh / Grilled Chicken Salad

The U.S. asparagus industry is finally bouncing back. The AP reports that after decades of decreased production due to competition from South American imports, American asparagus farmers are expecting much better business this year due in part to healthy eating trends and increasing demand for locally grown vegetables. Asparagus season typically lasts just through June, so help support the hopeful farmers today with a Grilled-Chicken-and-Asparagus Salad with Parsley Pesto. Garlic, lemon juice, oil and a lot of parsley are all it takes to make the flavorful dressing for this fast and easy early summer salad.

Related: More Chicken Salad Recipes
Great Asparagus Dishes
Delicious Grilled Chicken

© James Baigrie / Hoosier Chicken

Though the word picnic has French origins (pique-nique), Americans have embraced the outdoor practice more enthusiastically than baguettes and Bordeaux wine, and today is even National Picnic Day. This crispy fried Hoosier Chicken with Potato Chip Crust is an ideal main for a picnic since it’s delicious both hot and at room temperature. Serve tucked into some French bread or sliced over an easy-to-eat chopped salad.

Related: Great Picnic Recipes
Stylish Picnic Baskets
Picnic Pairings

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

Justin Chapple

This week in the F&W Test Kitchen, we were delighted to try this refreshing salad featuring two of spring's ultimate ingredients: fava beans and asparagus. Here, the tender fava beans are tossed with fruity olive oil and vibrant herbs like mint and parsley, then spooned over warm asparagus and fresh ricotta that's been generously seasoned with cracked black pepper and lemon zest. A good squeeze of lemon juice and Maldon sea salt (crunchy crystals with a remarkably subtle, briny flavor) finish the seasonally perfect first-course. This recipe isn't quite ready, but here's a super-simple salad to try now from Del Posto's Mark Ladner: Shaved Raw Asparagus with Parmesan Dressing.

Related: Asparagus Recipes
Fava Bean Recipes

© Con Poulos / Chicken Tacos

Today, tickets go on sale for San Francisco's eclectic music festival Outside Lands, which will take place in Golden Gate Park, August 10-12. The line-up includes rock gods Metallica, dubstep innovator Skrillex and the legendary Stevie Wonder. 2012 food vendors have yet to be announced, but if last year's options are any indication, mission-style Mexican food will definitely make an appearance. These San Francisco-inspired Grilled-Chicken Tacos are easy to make at home. After an overnight marinade, the chicken takes just 15 minutes to cook and you can even leave the assembly up to guests for a fast and fun DIY dinner party.

Related: Great Tacos
San Francisco Chef Recipes
Grilled Chicken Recipes

Courtesy Houghton Mifflin Harcourt

Though you can see him whenever you please in how-to videos on foodandwine.com, it's not every day that you get to meet Jacques Pépin. Today, San Franciscans had that opportunity at Ominvore Books, where the French master chef chatted about his new book, Essential Pepin. Those seeking digital instruction at home can try his inventive Chicken Bouillabaisse, inspired by the tomatoey-fennel flavors of the traditional seafood stew, but filled with chicken, kielbasa and potatoes.

Related: More Recipes from Jacques Pépin
French Main Courses
Dishes from the French Masters

© Lucy Schaeffer / Chicken Thighs

For the first time in its 14 years of existence, Mario Batali’s Babbo opened for lunch today. Dinnertime reservations are notoriously hard to secure at the New York restaurant, which, according the menu obtained by Eater, served Turkey Porchetta and Orecchiette with Stinging Nettles and Salami this afternoon, along with a $49 four-course prix fixe —$20 less than the cheapest tasting served in the evenings. While the new daytime hours will make it easier and more affordable to try Babbo, this recipe for crispy Chicken Thighs with Garlicky Crumbs and Snap Peas is the fastest and cheapest way to taste Batali's food. Anchovy fillets mixed into the bread crumbs adds a salty, complex flavor to the quick-cooking dish.

Related: More Great Dishes from Mario Batali
Great Grilled Chicken Recipes
Anchovy Recipes

© Kana Okada / Chicken Shawarma

Today's record heat in the Northeast made the Boston Marathon—held annually on Patriot's Day—especially grueling. While last year’s winner was the fastest in history, this year’s victor, Wesley Korir, finished the 26.2 miles with the second slowest time since 1985. Residents who have the day off, however, are surely enjoying the nice weather the area's great restaurants like Ana Sortun's Middle Eastern takeout spot Sofra in Cambridge. Her Chicken Shawarma with Green Beans and Zucchini would make a terrific healthy meal for anyone recovering from exercise or just a case of the hot Mondays.

Related: More Recipes from Boston Chefs
Middle Eastern Dishes
Healthy Sandwiches

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

Justin Chapple

Warmer days are fast approaching and F&W’s Test Kitchen is consumed by recipes that will be ideal for summer get-togethers—refreshing vegetable dishes, barbecued steaks and burgers. This week we grilled a healthy stand-in for the typical beef patty using freshly minced sushi-quality tuna that’s seasoned with Chinese hot mustard and garlic. The spicy tuna burgers were beautifully charred on the outside and rare in the center, then served with a savory-sweet glaze—made by reducing soy, mirin and sake—and an intensely spicy Sriracha mayonnaise with toasted sesame oil.

This recipe will be ready in time for July cook-outs, but in the meantime, practice with these offbeat Thai Tuna Burgers with Ginger-Lemon Mayonnaise from grilling master Steven Raichlen.

Related: 10 Favorite Burger Recipes
Tuna Recipes