What's Cooking: Our Favorite Chicken Recipes

 

Chicken, again? You heard us. Unparalleled in its versatility, chicken makes a terrific blank canvas for a myriad of enticing flavors, cuisines, and techniques. Take your pick from some of our favorite rut-busting chicken recipes—we promise you won't ruffle any feathers. 

 

Lemon Chicken

For this crowd-pleasing dish, JBF Award winner Michel Richard flavors chicken with roasted lemon pulp. You can roast the citrus a day before cooking the chicken, or you can multitask by roasting the lemons and marinating the chicken at the same time.

 

Chicken Wing Tacos with Salsa Macha

This dish from New York City taco guru and Beard Award semifinalist Alex Stupak riffs on traditional game-day chicken wings with a fiery, addictive salsa made with peanuts,... Read more >

Comments (0)

Video: James Beard's Recipe for Chicken with Tarragon

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Known as Poulet à l’Estragon in French, this simple, classic home-style dish was a favorite of James Beard, especially because it featured his favorite herb, tarragon. The French incorporate tarragon into a myriad of dishes and... Read more >

Comments (0)

Cozy Fall Brunch Recipes

 

Welcome the cooler weather with this rustic, autumn-inspired brunch menu:

 

Chicken and Bacon Hash

Top this flavorful hash from JBF Award winner Donald Link with fried, soft-scrambled, or poached eggs.

 

Kabocha Squash Frittelle

These pancake-like fritters can also be made with sugar pumpkin (the variety commonly used to make pumpkin pies). Just increase the roasting time to 40 to 50 minutes.

 

Apron String Biscuits and Red-Eye Gravy with Ham

A cup of strong coffee adds a jolt of flavor to red-eye gravy with crispy ham and tender buttermilk biscuits.    

 ... Read more >

Comments (0)

What We're Reading: September 9, 2015

 

Bone up on your chicken wing anatomy. [The Kitchn

 

A new report reveals the scope of food industry-funded scientific research. [NYT

 

Flout convention with this controversial method of storing greens. [Food52

 

A glass of warm banana–cocoa chia milk to help you count some sheep. [Food Network

 

The key to preventing peanut allergies? Give your kids peanuts. [... Read more >

Comments (0)

What We're Reading: July 22, 2015

 

For a dessert mash-up that’s truly “appeeling,” try the banana split pie. [The Kitchn

 

How to seed a hot pepper without endangering your hands or your eyes. [Food52

 

It’s not just for pancakes or biscuits: chefs dish on alternative uses for buttermilk. [Serious Eats

 

Scientists may have discovered the first society to raise chickens for their meat. [... Read more >

Comments (0)

Video: How to Make Ramp-Stuffed Roast Chicken

Photo: Anna Mowry

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Spring has finally sprung, and that means only one thing to food lovers across the country: ramp season is officially in full swing! JBF's director of house operations and events... Read more >

Comments (0)

What We're Reading: March 25, 2015

 

Experts divulge the secrets to the perfect homemade chicken biscuit sandwich. [FWF

 

Even cheese lovers are becoming nutritional yeast converts.[Food 52

 

Feel free to fry: the common belief that olive oil shouldn’t be used for high-heat cooking may be based on bad science. [Serious Eats

 

Pop culture has been obsessed with weight for years, but it was only in 2013 that obesity became an official disease. [... Read more >

Comments (0)

What We're Reading: March 03, 2015

 

Embrace your inner Pooh bear and discover the wide world of raw honey. [Serious Eats

 

The brave souls at Food 52 try unlikely peanut butter food combinations so you don’t have to. [Food 52

 

The simplest method for baking chicken. [The Kitchn

 

Baskin Robbins has debuted a new ice cream inspired by the SyFy Sharknado franchise. [Impulsive Buy] ... Read more >

Comments (0)

It's Valentine's Day and You Should Go For It


A home-cooked Valentine's Day dinner should be a little over the top. Roast chicken stuffed with foie gras? Bring it. Pasta carbonara topped with Dungeness crabmeat? Of course. Dark Valrhona chocolate baked into individual soufflé cups? It's a special occasion. Now's not the time to hold back. Give it your all with recipes like these:

 

Roasted Chicken for Two

Can chicken be sexy? This one is.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

You could eat this Lady and the Tramp–style, but chances are you're not going to want to share.

 

Blackberry-Glazed Lamb Chops

Perfectly cooked, bone-in lamb chops say, "I care enough to buy... Read more >

Comments (0)

Sustainability Matters: January 23, 2015

 

The FAO is calling for a "paradigm shift" toward sustainable food across the globe. [UN]

 

The development of nanopesticides could mean less overall pesticide use in the U.S. [Grist<]

 

A restaurant in Iran coated entirely with salt is cleaning the polluted air. [TreeHugger]

 

How wings, thighs, and ground chicken could be more contaminated than the whole bird. [NPR]

 

The impact of politics on the Gulf of Mexico Dead Zone and Louisiana farmers. [... Read more >

Comments (0)

Pages

JBF Kitchen Cam