A fine-dining chef entering the fried chicken chat is nothing new. After all, consistency is a virtue extolled as much in fine dining as it is in fast food. Thomas Keller opened Ad Hoc in Napa in ...

When it comes to fried chicken, some would say no special occasion is required.

Finally, there's the preparation of the caviar, and here too, Gentile has a recommendation. "Serve it cold, right on top of the hot chicken, or with a little crème fraîche or Kewpie mayo if you ...

Chicago Dining Guide: Our updated list of the 25 best restaurants in Chicago includes three new entries. Eat Well This Summer: Turn your favorite dinner into a salad or beat the heat with a cool soup.

4 supreme of chicken, skin off; 8 cloves of garlic (approximately 30g) 4 fresh green chillis; 30 g fresh ginger; 2 Tbsp of Scratch Cook Social’s Handcrafted Tandoori Masala or if you don’t ...

Southern chefs share their best tips and tricks for showstopping chicken salad. From classic hacks like leftover rotisserie ...

Rather than make sausage, Moorman’s recipe involves processing brined chicken to finer, more consistent texture in a Robo Coupe, or industrial food processor.

While speaking with Food & Wine about his stainless steel collection with Sardel, chef Daniel Boulud shared his tips for ...

Instructions: Season both sides of the chicken with the Italian seasoning, salt and pepper. Heat 2 tablespoons of the oil in a large, non-reactive skillet over medium-high heat.

Pro tip: Don’t over-cook your chicken; use an instant-read meat thermometer and stop cooking the chicken when it reaches an internal temperature of 165 degrees F. Italian seasoning .

From Drive-Thru to Fine Dining: How Chefs Are Reinventing the Chicken Nugget. Across the country, chefs are turning a fast food icon into a luxurious, hand-crafted dish worthy of caviar service.