Traditional recipes

Lee Brian Schrager’s Fried Chicken Road Trip: New Orleans

Lee Brian Schrager’s Fried Chicken Road Trip: New Orleans

Lee Schrager and Reconcile Cafe's Director of Development David E. Emond

As we announced last week, famed food and wine event planner Lee Brian Schrager has announced that his second cookbook, Chicken Delight, will be released in October 2014. To kick off this announcement, Schrager has been road-tripping throughout the South to visit his favorite fried chicken spots and chat with the people behind some of the region’s best food.

His first stop on this three-part tour is one of the South’s soul food capitals: New Orleans. Read below to read his interviews with the chefs, as well as learn about what makes these venues unique.

Café Reconcile
Why Schrager chose it: It’s one of the most important community programs in New Orleans today, training at-risk youth for a career in the hospitality industry. And it’s a serious soul food restaurant!

Conversation between Schrager and Chef Christopher Hayes:

Lee Schrager: What’s your secret to making sure that the skin sticks?
Christopher Hayes: Brine the chicken first, soaking it for four to five hours. Then, toss it in flour, allowing the chicken to absorb the flour. Then you flour again.

LBS: How do you keep the skin crispy?
CH: Make sure your oil is at 350 degrees and the chicken is completely submerged.

LBS: What do you believe to be special about your fried chicken?
CH: The double flour and caramel butter we serve with it.

McHardy’s Chicken
Why Schrager chose it: This continuously comes up as one of the top fried chicken establishments in New Orleans. You can’t seriously consider fried chicken in this city without a trip to McHardy’s.

Conversation with Alvi Anderson:

LBS: What’s your secret to making sure that the skin sticks?
Alvi Anderson: Chilling the meat and making sure that you don’t overcook it.

LBS: How do you keep the skin crispy?
AA: Don’t let the chicken just sit in the oil. Keep it moving.

LBS: What do you believe to be special about your fried chicken?
AA: We start with a great product, make sure that it’s clean (wash it) and we have good customer service. We really just enjoy what we do.

The Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America's Hottest Chefs

Once a year, the world’s finest and most beloved chefs (and the foodies who love them) converge on Miami’s South Beach for a long weekend of sand, sun, music, and truly extraordinary cuisine. Now, in celebration of the festival’s tenth year, the Food Network South Beach Wine & Food Festival Cookbook brings the glamour and the flavors of the festival to the home kitchen.

Festival founder and director Lee Brian Schrager takes readers on an unparalleled all-access tour of this event, with movers and shakers of the food world and an all-star cast of chefs, including Guy Fieri, Bobby Flay, Rachael Ray, Tom Colicchio, Thomas Keller, Alice Waters, and Paula Deen. Interviews and insider stories take readers into the tents, private parties, and the very best events—such as Rachael’s Burger Bash, the BubbleQ (champagne and barbecue!), and the Grand Tasting Village on the beach.

Of course, in the book as at the festival, it’s the amazing food that takes center stage. The tastes and smells of SoBe come alive in 100 tantalizing recipes for Drinks, Starters and Small Plates, Barbecue, Burgers, Comfort and Casual Food, Main Courses, and Desserts, including:

· Rachael Ray’s Cubano Burger with Mango–Black Bean Salsa
· Martha Stewart’s Lobster Roll
· Guy Fieri’s All-Star Sausage Steak Sandwich with Guid’s Pickled Hot Veggies
· Alice Waters’s Grapefruit and Avocado Salad
· Jamie Oliver’s Roasted Carrots and Beets with the Juiciest Pork Chops
· Paula Deen’s Double Chocolate Gooey Butter Cake
· Tom Colicchio’s Caramelized Tomato Tarts
· Rick Bayless’s Brava Steak with Lazy Salsa
· Spike Mendelsohn’s Toasted Marshmallow Shake
· Nigella Lawson’s Caramel Croissant Pudding

With a foreword by Anthony Bourdain and peppered with anecdotes and gorgeous photography of South Beach, the Food Network South Beach Wine & Food Festival Cookbook will transport readers to this exciting celebration Emeril has dubbed “Spring Break for chefs.”

Thursday, May 29, 2014



Bill Wathen and Dick Doré (also known as the “Foxen Boys”) have been making wine together since 1985, when they founded Foxen Winery & Vineyard at the historic Rancho Tinaquaic in northern Santa Barbara County. Since that time, their dedication has remained the same—the creation of very small production, sustainably-farmed, vineyard-focused wines using a "minimalist" approach to winemaking.

The winery was named in memory of William Benjamin Foxen, an English sea captain and Dick's great-great grandfather, who came to Santa Barbara in the early 1800's. In 1837, this Santa Barbara County pioneer purchased the Rancho Tinaquaic, a Mexican Land Grant that originally totaled nearly 9000 acres and comprised most of what is now known as Foxen Canyon. Captain Foxen adopted the distinctive "anchor" as his ranch cattle brand, which has become a trademark of the winery. It is very fitting that FOXEN has made its home on the 2000-acre Rancho Tinaquaic, which remains in family hands.

With the completion of FOXEN’s new solar-powered winery and tasting room in 2009, the historic and beloved “tasting shack was renamed “foxen 7200”, where Bill and Dick now feature their Bordeaux and Cal-Ital-style wines, under a newly designed label. FOXEN Pinot Noirs, Chardonnays and Rhône-style wines are showcased in the new solar-powered tasting room at 7600 Foxen Canyon Road

Both tasting rooms are open daily, 11 to 4. Bill and Dick invite you to visit FOXEN to taste their wines and experience the bucolic setting of the Rancho Tinaquaic. And then you’ll understand why many say, “If you don’t know FOXEN, you don’t know DICK. or BILL!”


Breathtakingly beautiful actress, classically trained dancer and newest star of ABC Family’s groundbreaking hit show “The Fosters” Caitlin Carver, is taking the entertainment world by storm with her outgoing personality, relentless work ethic and sparkling smile that is certain to be a fan favorite this season! Executive produced by Jennifer Lopez, the series follows the lives of the Foster family, consisting of an interracial lesbian couple raising a blended family of biological, adopted and foster children and we would love to set up an interview with you and this talent on the rise in conjunction with the June 16th Season 2 premiere of “The Fosters” to share her story of transitioning from her dancing career to acting.

Born just outside Huntsville in Monrovia Alabama Caitlin had big aspirations to travel and learn about various cultures around the world while growing up dancing, acting and playing softball in her small suburban hometown. An early break on “Drop Dead Diva” followed by a summer in Los Angeles just after graduation inspired her to pursue her dance career as she was motivated by the energy and competitive industry in Hollywood. She quickly landed a role on Disney’s “So Random” followed by back up dancer performances with Beyonce, Pitbull and NeYo and many more. Making her way onto the silver screen she’s appeared on ‘Glee,” ‘Southland,” “Nashville,” and VH1’s hit dance docu-drama “Hit The Floor” as a regular cast member last season.

A Southern belle at heart, Caitlin enjoys experimenting with vegetarian versions of her family recipes for southern cooking while staying active in Los Angeles with swimming, hiking and hot yoga. She looks forward to giving back to her dance community by teaching classes for children and nurturing self-esteem in young girls just getting their start in Los Angeles. Her love of fashion and beauty techniques she learns on set and have made her quite the fashionista with her favorite quick tips and tricks for the active girl on-the-go!.

18 Best Fried Chicken Restaurants from Coast to Coast

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To take advantage of Chase Sapphire Preferred&rsquos lucrative 3x points on dining offer on the first Friday of the month, we&rsquore rounding up the best in dining. For November, comfort food is on the brain as we gear up for Thanksgiving and the holiday season. And what&rsquos more comforting than down home Southern comfort and fried chicken? Read on for our team&rsquos roundup of the best fried chicken joints across the country.

The tantalizing fried chicken at Mary Mac&rsquos Tea Room. Photo by Wally Gobetz/Flickr.

The Bird: Served a la carte and big enough to share, Mary Mac&rsquos buttermilk-dredged, deep-fried chicken entrée comes with a leg, wing, breast and thigh ($13.50). The bread basket here is complimentary and includes warm, house-baked yeast and cinnamon rolls, and each side dish (think mac-and-cheese and fried okra) is $3.25.
The Restaurant: The last of Midtown Atlanta&rsquos traditional tea rooms &ndash the genteel Southern colloquialism for women-owned restaurants &ndash this 1945 local standby features walls lined with photos of local personalities and a friendly in-house amabassador, Jo Carter, who wanders the dining room, offering smiles and backrubs to Mary Mac&rsquos patrons. You can either pencil in your order or recite it to a member of the waitstaff (several of whom have been employed here for multiple decades), and consider pairing your fried chicken with a tall glass of sweet tea and an order of a savory pork soup called pot likker, which is served with &ldquocracklin&rsquo bread&rdquo (butter-baked cornbread) and collard greens stewed in pork broth. &ndash Melanie Wynne

Perfectly crisped fried chicken at Gus&rsquos.

The Bird: Gus&rsquos Fried Chicken redefines the meaning of comfort food. This crispy on the outside, juicy on the inside fried chicken is seasoned to a T with just the right amount of spice (two-piece meal with beans, slaw and bread, $6-7).
The Restaurant: Gus&rsquos was originally founded in Mason, Tennesse in the 1950s, and the tradition carries on throughout Tennessee (the Memphis location is the stuff of local legends), Arkansas and Mississippi. Family-owned and passed down through generations, Gus&rsquos world famous fried chicken recipe is a family secret and no one is spilling the beans. The joint is a no-frills spot for hand-battered, home-cooked goodness, and its customers come to chow down on fried chicken, mac-and-cheese, and potato salad. &ndash Lori Zaino

Fried chicken, waffles and watermelon at Yardbird. Photo courtesy Yardbird.

The Bird: Whether you opt for Mama&rsquos Chicken Biscuits ($14), Llewellyn&rsquos &ldquo27-hour&rdquo Fine Fried Chicken ($26) or go all out for the fried chicken with chow-chow cheddar waffles and watermelon doused in honey hot sauce and bourbon maple syrup, you&rsquoll leave Yardbird with a renewed affinity for fried chicken.
The Restaurant: Springing onto South Beach&rsquos dining scene in 2012 with a slew of accolades including Bon Appetit Magazine&rsquos 50 Best New Restaurants list, Yardbird has been perennially packed from the start with no signs of slowing down. Serving up a gourmet spin on Southern comfort food in a shabby chic setting one block off Lincoln Road, be prepared for a delightfully indulgent meal anytime of day. With dishes meant to be shared, pick your bird and then pick its accompaniments. You can&rsquot go wrong with the fried green tomato &ldquoBLT&rdquo made with pork belly and pimento cheese and the pungent, crave-worthy mac & cheese made with Tochio pasta and a crispy herb crust. At brunch, the omelet of the day is consistently creative and cooked to perfection and the shrimp and stone ground grits with crispy Virginia ham are outrageously flavorful&ndashyou&rsquoll savor every bite. Wash it all down with one of their signature bourbon-based cocktails and call it a night. &ndash Shayne Benowitz

Fried chicken with all the fixins Mrs. Wilkes Boarding House.

The Bird: For the flat price of $18, opt into an all-you-can-eat experience with the star attraction: crunchy, taste bud-tingling pieces of fried chicken made with evaporated milk, vegetable oil, and seasoned lightly with salt and pepper.
The Restaurant: In 1965, Savannah cook and housewife Sema Wilkes bought a mid-19th century boarding house where she had been working in the kitchen, and set up shop as a restaurateur with a menu focused on local produce and traditional Southern recipes. Though Mrs. Wilkes died in 2002 at the age of 95, her Savannah Historic Foundation establishment remains a city fixture where you&rsquoll almost assuredly wait in a long line, sit at a well-worn communal table with perfect strangers, and enjoy some of the most delicious, authentic Low Country cooking you&rsquoll ever be lucky enough to eat. Aside from the fried chicken, standouts include the beef stew, fresh black-eyed peas, and flaky house-made biscuits. &ndash MW

The no frills facade of Willie Mae&rsquos in New Orleans&rsquo Seventh Ward.

The Bird: The mouthwatering, spicy, wet-battered fried chicken at Willie Mae&rsquos is especially known for its chicken breast, considered the most moist and succulent of them all (three-piece meal and a side, $10).
The Restaurant: Located in New Orleans&rsquo Seventh Ward, Willie Mae&rsquos is worth the short cab ride over from the more frequented French Quarter. Friendly staff offer a warm welcome in this homey atmosphere. In addition to fried chicken, you can also opt for pork chops, country veal and fried shrimp or catfish. Get there early, as this place is popular among tourists and locals, and be prepared to wait. The restaurant is still standing even after Hurricane Katrina flooding, and the family-owned eatery just opened a second location, Willie Mae&rsquos Grocery and Deli, in the uptown neighborhood on Saint Charles Avenue. The new spot serves all the original favorites, plus some new menu items like po&rsquo boys. &ndash LZ

The spread at Roscoe&rsquos in Hollywood.

The Bird: Well-seasoned and perfectly browned chicken, pillowy waffles, and all the fixins you could ask for. Order up a combo, add on some cornbread and greens, and get ready to eat your fill.
The Restaurant: This LA institution has seven restaurants in the metro area. The original in Hollywood is situated just off Sunset Boulevard and remains a hotspot for celebrity sightings. Hours vary between locations, sometimes closing as early as 8 p.m. on weekdays, so double check before you head there for a late meal. With a raucous atmosphere and Spartan décor, Roscoe&rsquos isn&rsquot the ideal venue for a romantic dinner, but the outlook is positive if your first date digs it. If not, well, at least you won&rsquot go hungry. &ndash Peter Rothbart

The Lady and Sons, Savannah, GA

Fried chicken wings galore at Paula Deen&rsquos landmark restaurant.

The Bird: You can add a single piece of The Lady&rsquos tender, crispy-fried Springer Mountain Farms chicken to any meal for $3 a pop, or spring for the $18 ($16 on Sundays) &ldquoAll You Care to Eat&rdquo Southern buffet. Named USA Today&rsquos International Meal of the Year in 2011, the extravaganza will always include unlimited fried chicken, access to the salad bar, and one house-baked dessert (warm peach cobbler), as well as an always-changing line-up of vegetable sides, like lima beans, cream corn, and yams.
The Restaurant: Before she was a Food Network star, cookbook author and lightning rod for controversy, chef Paula Deen was a single mom of two boys who turned a small catering business into an iconic, family-owned Savannah hotspot for comfort food that has the potential to warm and weaken your heart at the same time. Encompassing three renovated stories of the White Hardware Building (originally built circa 1830) on West Congress Street, The Lady & Sons features 15,000-square-feet of dining space and a full bar. Menu standouts include a plate of grilled grouper served with house-made peach BBQ sauce, cheddar cheese-grit cakes ($28) and creamy, lightly spicy crab stew (cup, $6, bowl, $8). &ndash MW

Red Rooster&rsquos fried yardbird in Harlem.

The Bird: Fried twice so it&rsquos extra crispy, Red Rooster&rsquos Fried Yardbird ($27) is also full of flavor thanks to chef&rsquos famous spice blend&mdasha fiery mix of Ethiopian berbere, cumin, paprika and other spices&mdashand is served with special hot sauce, pickles, white mace gravy, braised collards and creamy mashed potatoes.
The Restaurant: Ethiopian-born, Swedish-raised Chef Marcus Samuelsson combines both aspects of his heritage when creating the Southern-style comfort food at Red Rooster Harlem. Named after the Harlem speakeasy that once drew greats like Nat King Cole, the local eatery still embraces the community spirit, bringing in local musicians, offering neighborhood cooking classes and showcasing artwork on the walls by a range of photographers and artists. Open seven days a week with brunch on the weekend, the menu spans all of your Southern favorites with a twist, like the shrimp & grits with salsa verde, cilantro and smoked ham, or deviled eggs with chicken skin mayonnaise. &ndash Lane Nieset

Hot chicken doused in hot sauce and spices at Hattie B&rsquos in Nashville. Photo courtesy Hattie B&rsquos.

The Bird: Hot chicken is a distinctly Nashville phenomenon and at Hattie B&rsquos you can pick from five heat levels starting at Southern (no heat) to Shut the Cluck Up (burn notice). Enjoy your hot sauce-doused chicken in a range of sizes from from small and large plates of white or dark meat to wings and chicken tenders ($9-$12).
The Restaurant: With two Nashville locations, the screened porch setting is casual and familial. Order a hot chicken plate, served with toast and pickles along with two sides. These classically Southern selections include black eyed pea salad, pimento mac & cheese, southern greens and homemade cole slaw. Pair that with a sweet tea or a bottle of craft beer and find out how hot you can go. Save room for a seasonal cobbler or root beer float for dessert. &ndash SB

Grab your grub to go at Ezell&rsquos.

The Bird: Perfectly crispy on the outside and juicy on the inside, this chicken comes in regular and spicy, and you&rsquoll want to try them both. Don&rsquot miss the fried okra, sweet potato pie, and for the more adventurous, fresh-made livers and gizzards.
The Restaurant: Made famous when Oprah Winfrey declared it her favorite fried chicken, this chain has several locations around Puget Sound. The original is off the beaten path in Seattle&rsquos Central District and offers take-out only. Service is fast and fresh, but expect a line around lunchtime. Head to nearby Volunteer Park, Washington Park Arboretum, or down to Lake Washington for a scenic picnic, or on weekends, cross 23rd Avenue to Garfield High School and take in a beer league softball game while you chow down. &ndash PR

Aunt Pitty Patt&rsquos fried chicken.

The Bird: Tuck on into three pieces of perfectly crispy, yet tender fried chicken served with decadent mashed potatoes and rich gravy, as well as Pitty Pat&rsquos signature Southern Salad Sideboard of a dozen dishes (including a buttery sweet potato salad, vinegary beet salad, and zingy pickled watermelon salad).
The Restaurant: Named for Melanie Hamilton&rsquos high-strung, Atlanta-based aunt in Gone With Wind, this is one of the American South&rsquos original concept restaurants. Originally designed in 1967, the cozy, wood-paneled Pitty Pat&rsquos Porch is meant to evoke the spirit of an old plantation with a big verandah overlooking Andrew Young International Boulevard, as well as pewter serving-ware and menus styled like handheld church fans. Compliment your meal with a carb-fest of homemade muffins, drop biscuits and cornbread, and sides of black eyed peas and steamed collard greens. Consider starting your dinner with a mint julep in the downstairs Rocking Chair Lounge and indulge in Georgia specialties, like fried green tomatoes and Low Country shrimp and grits. &ndash MW

Pok Pok, Portland, OR

Pok Pok&rsquos Vietnamese-style chicken wings.

The Bird: Inspired by Thai street food, Ike&rsquos Vietnamese Fish Sauce Wings are at once crispy, sticky, sweet and spicy. The six wings per order ($14.50) are marinated in fish sauce and sugar, deep-fried, tossed in an addictive coating of caramelized fish sauce and chopped garlic, then served with a slaw of pickled veggies &ndash and a stack of napkins.
The Restaurant: The original Pok Pok on Portland&rsquos SE Division is a casual, laid-back spot set in a Craftsman-style house with strings of lights and picnic tables on the porch, but its authentic Thai street food menu has earned chef Andy Ricker a James Beard Award and launched a mini-empire. You can now find outposts of Pok Pok spread across the Rose City to New York, and soon, to Los Angeles. The particular popularity of Ike&rsquos Vietnamese Fish Sauce Wings has really taken flight, prompting a separate Pok Pok Wings kiosk to open at Portland International Airport. &ndash MW

Beautifully fried chicken in a bucket at Lucy&rsquos.

The Bird: Based on a secret family recipe from Chef James Holmes&rsquo grandmother Lucy, the chicken is soaked in a buttermilk blend that includes soy sauce, seasoned flour, salt, cayenne and eventually hot sauce. Try the fried chicken in its full glory with the Bucket O&rsquo Chicken ($24.95) that feeds four.
The Restaurant: The love affair with Chef Holmes&rsquo fried chicken started during Sunday brunch at the much-loved sister restaurant Olivia, (named one of the Top 10 Best New Restaurants in America by Bon Appétit Magazine). Now, guests can get their hands on Holmes&rsquo proprietary fried chicken at Lucy&rsquos with two Austin locations serving up the bird in a variety of forms. Think, fried chicken gizzards and livers to fried chicken spaghetti and even fried chicken nachos. Named after his grandmother, and also the name of one of his three daughters, Lucy&rsquos is designed for &ldquofolks to feel at home,&rdquo Holmes says, and share food dishes with friends and family. &ndash LN

Sweet tea fried chicken sandwiches at SAW&rsquos in Birmingham complimented by fried pickles.

The Bird: The simple sweet tea-fried chicken sandwich is anything but, served between two buns with a special mayonnaise and vinegar-based white sauce, topped with pickles ($6.99).
The Restaurant: Following his first barbecue joint SAW&rsquos BBQ, founder Mike Wilson teamed up with Chef Brandon Cain to create a soul food restaurant in the developing Avondale neighborhood that definitely adds soul to the community. The small (and crowded) space is no frills&mdashfrom the chalkboard-cum-menu on the wall to the Styrofoam plates and paper towel rolls on the tables&mdashbut there&rsquos also picnic bench seating outside. If you happen to be at Avondale Brewing Co. next door, you can order from SAW&rsquos menu on the wall and have BBQ while you enjoy a local brew. &ndash LN

Read More: Check out our guide to the country&rsquos Best Craft Breweries & Brewpubs.

Momofuku Noodle Bar, New York City

The Southern and Korean-style fried chicken available with advance order at Momofuku.

The Bird: Actually it&rsquos two whole fried birds ($125). The first, a Southern chicken fried in a buttermilk and Old Bay batter, and the other a Korean-style, tripled-fried chicken in a spicy glaze, served with mu shu pancakes, baby carrots, radishes, lettuce, four sauces and an herb basket. Whether you want to savor the chicken&rsquos flavor and eat it solo or create wraps with the other ingredients, there will be more than enough food to go around since the family-style meal feeds four to eight people (reserve in advance online).
The Restaurant: The East Village eatery is the first in the Momofuku clan, serving up seasonal dishes and ramen, as well as Chef David Chang&rsquos famous pork buns&mdashsteamed buns stuffed with roasted pork belly, hoisin, pickled cucumbers and scallions. While the pork buns are a must-have and the fried chicken feast is definitely worth trying with a group, don&rsquot miss sampling other noodle bar items, like the Momofuku ramen with pork belly, pork shoulder and poached egg. For dessert, order one of the items from sister spot Momofuku Milk Bar, like the pretzel cake truffles or pb & strawberry sweet cracker soft serve. &ndash LN

Fried chicken goodness at white fence Farm.

The Bird: White Fence Farm&rsquos delectable fried chicken is pressure cooked and refrigerated in bulk before being individually flash-fried to order. Their low cholesterol soy bean oil is supposedly &ldquoless saturated than most,&rdquo and therefore they offer the healthiest fried chicken around (half farm chicken, $15).
The Restaurant: This spot is actually a farm and a restaurant. Before or after your meal, wander around the farm where kids can pet the animals, and adults can enjoy a leisurely stroll around the gazebo. In addition to the fried chicken, they also offer T-bones, shrimp and homemade desserts&ndashtheir most famous being their pumpkin pie. With locations in both Denver and the Chicago suburbs, these restaurants are geared towards family, home-style dining. The restaurant also hosts big events like weddings and private parties, and even concerts. &ndash LZ

Honey drenched fried chicken at Beasley&rsquos.

The Bird: The fried chicken here is sweet (not spicy), and you can top it off with honey sauce and a side of waffles, if you so choose ($13).
The Restaurant: Chef/owner Ashley Christensen has made Beasley&rsquos a stylish, Southern-inspired spot and an &ldquoode to fried chicken&rdquo with a modern, upscale touch. Eat at the community table in a big group or if you&rsquore having one of those days, pick up your chicken and take it home with you. For more variety, give the chicken pot pie a try and wash down your meal with a glass of Lonerider Sweet Josie Brown Ale, one of the local craft beers on tap. &ndash LZ

Fried chicken is the main attraction at Fat Lyle&rsquos.

The Bird: Order the food truck&rsquos most popular dish&mdashfried chicken&mdashserved only on Sundays &ldquojust like grandma makes it&rdquo with plenty of salt and a homemade buttermilk biscuit ($7 for two pieces of $8 for three).
The Restaurant: Across from the El Cosmico hotel and campground lies FAT Lyle&rsquos food truck, named after husband-and-wife duo Mark and Kaki&rsquos dog. The simple white truck serves &ldquosandwiches, sandwiches, sandwiches all day long&rdquo with fillings like sardines and grilled sausage, but the buttermilk fried chicken is one of the hot commodities on the menu, which is full of items that incorporate local ingredients. Another popular choice? The Crispy Fried Brussels Sprout Haystack&mdashbrussels sprouts prepared with caramelized onions, blue cheese and a spicy aioli, topped with Sriracha and served on top of hand-cut French fries. &ndash LN

Don&rsquot forget to go out there today and use your Chase Sapphire Preferred card for 3x the points on dining.

Season 22

Season 22 - September 7, 2019

The hottest summer dishes and trendiest tricks are on tap in the Kitchen, starting with Sunny Anderson's Grilled Red Chili Flake London Broil and Portobello Mushrooms. Geoffrey Zakarian makes a sweet and smoky Grilled Sweet Potato Salad, and Jeff Mauro serves up an Asian-Style Veggie Burger with Portobello Bacon and Napa Slaw. The hosts test new kitchen gadgets and save room for dessert, when Katie Lee makes Grilled Strawberry Shortcake with A Very Brady Renovation's Eve Plumb. Finally, the hosts share trendy new mix-ins for summer lemonade.

Charles’ Country Pan Fried Chicken

Where: Harlem, NY
Website: N/A

Lee Schrager says: “You might not necessarily think that Harlem would be home to some of the most authentic Southern fried chicken around, but Charles’ Country Pan Fried Chicken makes it so. The son of sharecroppers from North Carolina, Charles Gabriel has been frying birds since he was nine or ten years old. When we visited him for my last cookbook, Fried & True: More Than 50 Recipes for America’s Best Fried Chicken & Sides, one of the main things we were astounded by is the enormity of the cast-iron skillet he uses. Covering four stovetop burners and capable of handling up to 25 pieces of chicken at a time, Charles’ bathtub for his birds is an impressive sight𠅊nd watching him work with it even more so. Dredged with a classically simple coating, every bite of his chicken has the perfect balance of crunch and juicy meat that only a well-greased master can create. His passion for his food runs deep—often spending a good chunk of time each day personally sourcing produce for the made-in-house sides, yielding a love you can taste. But the star of the show is certainly the fried chicken, which he pays his respects to by never taking his eyes away from that giant skillet when frying.” (Photo courtesy Evan Sung)

At Avery’s you’ll immediately feel like you’re part of a family. And it’s a family that enjoys the good things in life, like a Buffalo Shrimp po’ boy that’ll impress even the most die-hard purist. At this purveyor of the po' boy new school, unlikely, but delicious, combinations dominate the menu. Case in point: If you thought Gulf oysters and roast beef can’t go together, well, you’re wrong. They also throw on some bacon for good measure. And did we mention the six-dollar Bloody Marys?

A charming hole-in-the-wall where the food speaks for itself, Crabby Jack’s makes overstuffed po’ boys big enough for two people and daring enough to impress NOLA's discerning foodies. Don’t leave without trying the slow-roasted duck sandwich, where the gravy soaks perfectly into the French roll that’s just managing to hold it all together. If seafood is more your speed, try another of their signature po’ boys, featuring a shrimp remoulade that’s equal parts sophisticated and decadent.

Author updates

After settling into parenthood, falling in love with different flavours, and relearning the healing power of comfort food, Chrissy Tiegen has crafted a whole new collection of her favourite comfort recipes.

Full of delicious and soul-soothing food, Cravings: Hungry for More is filled with recipes for quick-snap meals recipes for lighter, brighter healthier-ish living and recipes that, well, are gonna put you to bed, holding your belly.

· CHICKEN AND DUMPLINGS. The ultimate quick and easy comfort food. A creamy one-pot wonder: tender chicken breast and doughy delicious dumplings.

· GARLIC HONEY PRAWNS. A 15-minute meal that's worthy of any Chinese restaurant, made with soy sauce, honey and orange, served with fluffy white rice.

· BANANA BREAD. Yes. This is THE banana bread that launched a million tweets and a hundred thousand Instagram tags . . . Delicious.

Full of irresistible recipes written with the sense of humour that's made her a social media sensation, Cravings: Hungry for More is the perfect gift for anyone looking to bring some joy to their plate.

Whether you prefer it cold out of the fridge or hot and crispy on a buttery biscuit, you will find your new favorite fried chicken recipe in Fried & True, serving up more than 50 recipes for America’s most decadently delicious food.

Lee Schrager has left no stone unturned in his quest to find America’s best fried chicken. From four-star restaurants to roadside fry shacks, you’ll learn how to brine your bird, give it a buttermilk bath, batter or even double batter it, season with loads of spices, and fry it up to golden perfection. Recipes to savor include:

-Hattie B’s Hot Chicken
-Yotam Ottolenghi’s Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise
-Marcus Samuelsson’s Coconut Fried Chicken with Collards and Gravy
-Jacques-Imo’s Fried Chicken and Smothered Cabbage
-The Loveless Café’s Fried Chicken and Hash Brown Casserole
-Blackberry Farm’s Sweet Tea–Brined Fried Chicken
-Charles Phan’s Hard Water Fried Chicken
-Thomas Keller’s Buttermilk Fried Chicken
-Wylie Dufresne’s Popeyes-Style Chicken Tenders and Biscuits

Sink your teeth into Fried & True, the source of your next great fried chicken masterpiece and a tribute to America’s most beloved culinary treasure.


Starting with plain sparkling soda, a gazoz layers in fresh fruits and flowers, aromatic herbs and spices, ferments, syrups, and other artisanal ingredients, all to create a beautiful marriage of flavor and fizz. In Gazoz, discover recipes for stone fruit gazoz, citrus gazoz, even “milkshake” gazoz using nut butters. The possibilities are endless, the results amazing. It’s the best nonalcoholic drink you’ve ever tasted, and by far the most fun to make.

Rise and dine! If there’s one meal of the day to get passionate about—no matter where you’re from in this great land—it’s breakfast with all the fixings.

Featuring down-home diners, iconic establishments, and the newest local hot spots, America’s Best Breakfasts is a celebration of two of this nation’s honored traditions: hitting the open road and enjoying an endless variety of breakfasts. Even without a road trip, you can re-create favorites that will satisfy any time of day, including:

- Shrimp and Grits, Hominy Grill, Charleston
- Croque Monsieur Sandwiches, Tartine, San Francisco
- Kimchi Pancakes, Sunshine Tavern, Portland
- Filipino Steak with Garlic Fried Rice, Uncle Mike’s, Chicago
- Cannoli French Toast, Café Lift, Philadelphia
- Brioche Cinnamon Buns, Honey Bee, Oxford
- Morning Glory Muffins, Panther Coffee, Miami

Raw, cooked, and gluten-free meals from the founder of the national award-winning healthy-snack company Two Moms in the Raw

Within just a few days, Shari Leidich, a mother of three, went from working out daily and hiking in the nearby Rocky Mountains to being barely able to hold a pen. The diagnosis: MS. Gradually, thanks to a diet rich in raw foods, she returned to her former energetic self. For the long term, though, she knew she had to create meals that she would find satisfying and that her husband and three children would love as well. And they had to be quick and easy.

Many of the 130-plus dishes, like Brunchy Poached Eggs on Spinach with Roasted Red Pepper Sauce, or Plum and Tatsoi Salad, are riots of color. Most can be on the table before the kids can even complain they're hungry. Indulgent snacks like Creamy Olive and Artichoke Dip and Butternut-Lemongrass Soup satisfy cravings, and chicken and fish—Single-Skillet Chicken Puttanesca, Chard-Wrapped Mahi-Mahi—come bolstered with plenty of raw produce and grains. Desserts ditch processed sugar in favor of natural sweeteners and power nutrients.

The story of a quest for healing, Two Moms in the Raw is a keep-it-real guide to eating well for anyone who wants to get back on track, enjoy greater vitality, reduce stress, and achieve their best health.

Lee’s Fried Chicken and Donuts

‘I am not eating fried chicken and donuts for breakfast,’ I said to my wife as we got ready to hit the road out of Houston. Local friends had said we absolutely have to eat at Lee’s Fried Chicken and Donuts for breakfast before we leave town. ‘I’ll just have an omelette.’

The previous night we’d eaten a fabulous meal at Radio Milano, the restaurant at our hotel in Houston’s CityCentre district, the Hotel Sorella. The chef, Jose Hernandez, is a Houston culinary genius, so we went for his tasting menu. One of the starters was, surprisingly, a Black Forest Gateau which, when you bit into it, revealed a totally unexpected center of squishy foie gras. So the thought of either fried chicken or donuts didn’t exactly appeal. Little did I know that half an hour later I’d be eating fried chicken in a donut… and calling for more.

The queue at Lee’s on a Sunday morning was out the door, but luckily most people were taking away so we settled into a booth. Omelettes were not on the menu. There was fried chicken. There were donuts. There were fried chicken donuts. There was even ice cream donuts. There was a bacon praline donut. There was an apple fritter donut, and a Mexican chocolate donut with cinnamon. My resistance to donuts was disappearing fast, faced with so many tasty-sounding choices.

We asked the waitress for help, which she was able to give as we discovered that she also happened to be the owner.

‘Everything was made fresh this morning,’ she said. ‘Everything is made fresh every day. The chef gets in real early and starts making whatever she feels like making, whatever she’s in the mood for. The only thing we don’t make on the premises is the ketchup. Say, y’all want me to bring you a mixed plate so you can try some different things?’

That seemed a good idea and she returned a few minutes later with a tray filled with colourful donuts, some with equally colourful names.

‘That there’s a Bart Simpson, that’s a Cookie Monster donut. I brought you a cafe au lait to have with your coffee, and an apple fritter and a blueberry donut. The chef says that’s her dad’s favourite so y’all gotta try that one. And I brought you our specialty, the fried chicken in a donut. We also make a bacon jam to go with the fried chicken donut.’

Bacon jam? What the hell is bacon jam? We immediately forgot which donut was which, apart from the fried chicken which bulged its way out of the donut surrounding it as if trying to dip itself in the bacon jam. It was their special, it was huge, so I started with that one in case there wasn’t room later. If I got through half of my half of the donuts it would be a miracle.

I dipped it into the bacon jam and took a wary bite of the fried chicken donut. The chicken actually tasted of chicken, and the batter was equally light, as was the donut, and the savoury bacon jam tasted like… well, like a marmalade with a hint of bacon. In a strange way it was like the gourmet dish the night before where biting into what looked like a Black Forest Gateau produced a taste sensation. What seemed to be a fatty heart attack fast food snack turned out to be a combination of flavours that your palate thanked you for and then asked for more.

So we gave it more, and as we wiped the last smudge of chocolate strawberry donut from our lips, the waitress reappeared with another tray.

‘Why don’t you try some of our ice-cream donuts? We make all our own ice-cream too. Today we got chocolate ice-cream and strawberry cheesecake ice-cream, made with real strawberries.’

By now our stomachs were begging us to stop, but when faced with good food, and generous hospitality from people who love what they’re doing, how can you refuse? The ice-creams in a donut sounded every bit as bad but tasted every bit as good as fried chicken in a donut.

The chef, Alissa Dole, came out to say hello, just like a chef in a fine dining restaurant might do. She was surprisingly young and surprisingly trim. If I cooked food like this every day I’d have a belly like Buddha.

‘I just like to play around with flavours and combinations,’ she says. ‘And we listen to customer feedback and if they like it, we’ll keep it, and do things on rotation. We like to have some that are traditional, and then some that have a little more flair. At the moment we’re doing one, which is my favourite, that has mango and sardines in it, so you’ve got that sweet and salty taste in there. I love that combination of sweet and salty.’

Mango and sardines in a donut sounded even more bizarre than fried chicken in a donut. I’d been told that Houston has more than 10,000 restaurants, and that Houstonians dine out more times per week than residents of any other city in the USA. I’m not surprised. With places like Radio Milano for a gourmet dinner and humble diners like Lee’s Fried Chicken and Donuts serving the fast food equivalent of fine dining, if I lived there I’d never eat at home. And if you’ve never had fried chicken stuffed in a donut and dipped in bacon jam then, believe me, you haven’t lived.

All photos (c) Donna Dailey

I did have the fried chicken from Top Notch once and it was under-fried and soggy so I was underwhelmed. I do need to go back and give them another chance.

This guide is part of the Austin Food Bloggers Alliance 2015 City Guide. For more info about the Best Eats in Austin, check out our complete list of guides to delicious food in ATX!



Jane Ko is the Austin blogger behind A Taste of Koko, Austin's top food and travel blog featuring the hottest restaurants and weekend getaways. Jane has been a speaker at South by Southwest (SXSW), Texas Conference for Women, BlogHer, and more on entrepreneurship and social media. She lives in Austin Texas with her dog and cat.

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