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LOS ANGELES—Insisting that a new age of unwinding was upon the world if they only paid attention, Kanye West jumped onto a massage table at Deluca Bodywork Friday to deliver a highly charged speech about relaxation. “We’re at this point in history where humans can’t relax—they’re on edge, they’re high-strung, and we…
Each episode of Matthew Weiner’s compelling new anthology series looks at a different person who is — or at least claims to be — a descendant of the infamous Romanov clan.
(Image credit: Jan Thijs/Amazon Studios)
I have missed you my people! It’s has been a while. For some reason, I suffered an episode of writers block; then I wasn’t sleeping well and my brain got fried. The things something as small as sleep does for the human body is amazing. Then imagine waking up to crispy chicken after a long nap.
Before we get to the chicken let me tell you guys how much I have learnt about eating yogurt. When it comes to yogurt, I always ate the types which had fruit in them until I realized the amount of sugar I was eating. I did a switch to plain organic Greek yogurt and it was like I had found the holy grail to the epitome of yogurt deliciousness. Sometime ago, I saw a recipe from 9jafoodie in which she used some plain Greek yogurt as a marinade. I tried using some Greek yogurt several times and it worked great each time, it actually blew my mind. I never knew yogurt was so magical. Not only is it a great source of probiotics, it makes for a moist and great tasting chicken. A healthy bowl of plain Greek yogurt packs a healthy punch. It helps in weight loss and aids in healthy digestion. Apart from eating yogurt, it can be mixed with essential oils and turmeric for keeping healthy skin. My favorite way to enjoy yogurt is in kind of a parfait style with lemon, fruits, nuts and honey. If you want to learn more about why yogurt is the holy grail to a moist chicken, clean guts, and a healthy skin, just include it in your everyday diet and experience the magic 
I have a chicken suya recipe that will absolutely blow your mind, but there’s something about this recipe that I really love. This recipe is easily made in the oven if you don’t have a grill and if you don’t have an oven or a grill, you can pan fry the chicken in little pieces. This is a recipe for every body. My favorite part is the crispy skin you experience while you bite into the juicy insides. a recipe for everybody
Watch chef Grant Achatz explain how he pairs different flavors to create dishes at one of America’s best restaurants.LeBron James recently took his talents to the Los Angeles Lakers, and just a few months into his stint, he’s apparently already bought into the hot yoga, green juice and #healthgoals lifestyle that’s taken over the West Coast. According to the Los Angeles Times, the 33-year-old basketball star took a two-week hiatus from gluten, dairy, added and artificial sugars, and (gasp) wine, in hopes of boosting his health.
If you know LeBron, you know this undertaking was no slam-dunk. One of the most well-known enophiles in the NBA, he rarely goes long without drinking—and occasionally sharing a taste on social media—his beloved vino. So how did the herculean task go for him?
“It made me want wine more,” he said.
But huzzah, King James survived the task—and even took it a day into overtime: He celebrated the W and broke his dry spell with a bottle of 2007 Giuseppe Quintarelli Amarone della Valpolicella Classico Riserva.
And it’s possible he toasted this accomplishment with the people closest to him: his wife—and kids. At a Lakers practice on Tuesday, James told reporters that he lets his elder children, LeBron Jr., 14, and Bryce, 11, sip “whatever Dad and Mom’s having,” referring to wine.
“I got very mature 14- and 11-year-olds. My 14- and 11-year-olds drink wine. That’s how mature they are,” he told press. “Put it on me, though, don’t put it on Mom. Put it on Dad.” (Three-year-old daughter Zhuri apparently still has some growing up to do.)
Of course, while some might appreciate the four-time NBA MVP’s very European approach to child-rearing, not everyone was going to champion it. Mothers Against Drunk Driving (MADD) took to Twitter to respond to James’ comments, writing, “We still have a long way to go to educate parents about dangers of underage drinking.” In Ohio, the James’ home court until recently, it is legal for parents to allow their children to have alcohol under their supervision. But in his new home of California, laws aren’t so lenient.
There is one thing for certain, though: When the James offspring do get sips of vino—we know it’s good vino.
Nikolaus Werlé in Forst woke up after one nacht to find someone had harvested 3,500 pounds (worth $9,200) of prime Riesling grapes off his vines. Thief-harvesting, sadly, is not terribly uncommon, but the incident at Werlé’s vineyard appeared all the more brazen because his plots are located right next to a supermarket parking lot on the outskirts of the village of Deidesheim, where any number of people might have spotted a mechanical harvester at work.
“Quite a lot of our grapes got stolen and were missing for more then 10 days,” the vintner told Unfiltered. But this case of missing Riesling has been solved. “A farmer from our neighborhood recognized that his harvester driver picked the wrong vineyard, got in touch with us, and agreed to replace the grapes from one of his vineyards,” said Werlé. “So at the end it was just a mistake,” and everything got, well … sorted.
There are plenty of understandable excuses for why a wine shipment doesn’t make it to its destination. (Like, “vandals poured it all out onto the ground.”) But none might be as outrageous—or tragic, just in general—as the tale of the 69 cases of still wine, Champagne and spirits that sank with the Titanic in the early hours of April 15, 1912.
Berry Bros. & Rudd, a historic British wine and spirits merchant, recently found and resurfaced a letter of apology for lost wine cargo it received from the Titanic‘s parent company, White Star Line, the day after the ship’s sinking (the day after!), and posted the missive on its Instagram page.
“Dear Sirs,” the letter reads. “Referring to your shipment by this steamer it is with great regret that we have to inform you that the ‘Titanic’ foundered at 2:20 a.m. 15th instant, after colliding with an iceberg, and is a total loss.”
A copy of the letter has been displayed in Berry Bros. & Rudd’s flagship shop in London ever since the original was rediscovered 20 years ago, when a retiring employee found it while cleaning out his desk, according to Edward Rudd, third-generation family member and the company’s financial planning director. The original, usually stashed away in a safe, was given its 15 minutes of Instafame thanks to some archival work.
“One of the many wonderful things about being part of a 320-year-old business is the bountiful archives, detailing the heritage and history of Berry Bros. & Rudd,” Rudd told Unfiltered. Let’s hope there are some happier memories to toast in those archives as well.
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Dickens and Gerrard were successful solo folk musicians who also shared an eclectic approach to music. A new album of previously unreleased recordings feature the pair “unvarnished” and “unplugged.”
Justin Chang says a new film about the space race is one of the “noisiest, clunkiest, most inelegant movies about space travel ever made” — all of which helps convey the chaos of space travel.
“Roast chicken is a real emotional thing for people,” says chef Andy Little. “One of my favorite things to eat at home is whole roast chicken.”
Little’s accessible recipe for a classic whole chicken—oven-roasted to crispy, golden goodness—goes on the plate with smashed potatoes and a kale salad dressed in a grilled-scallion vinaigrette that’s quick to prepare but feels restaurant-worthy with its combination of herbaceous, smoky and creamy elements.
At his restaurant, the Wine Spectator Award of Excellence–winning Josephine, in Nashville, Tenn., Little’s deep-fried take on whole roast chicken has become a show-stopping signature menu item. It falls somewhere between the Amish farm chicken of Little’s youth in central Pennsylvania and the fried hot chicken that proliferates in Music City. He says that the dish resulted from his thinking, “Well, I wonder what would happen if I just dropped that whole thing in the deep fryer.”
Josephine’s mash-up of Southern and Pennsylvania Dutch culinary traditions is not as quirky as it may seem. “The cuisine of the American South, especially the noncoastal American South, and the cuisine of central Pennsylvania are very similar,” Little explains. “Both of them celebrate their agrarian roots, so you’re going to find food that has jumped off of the farm and onto restaurant menus using the whole animal.” The subsistence cultures of Amish country and Appalachia, he observes, are about “being very frugal with the abundance that you have.”
At home, the humble roast chicken can sometimes prove finicky. Either the skin is well-burnished and crispy but the interior is unpleasantly dry, or the meat is tender but the skin offputtingly wiggly. Little suggests cutting yourself some slack and taking the long view. “If I make something once and it doesn’t really turn out the way I wanted it to, I’m going to try it again, and I’ll probably try it three or four, maybe five times,” he says. “Continue to get in the kitchen and cook, and if you’re dead set on, ‘I’m going to make this great roast chicken recipe,’ then persevere a little bit.”
After all, you gotta eat. “Thankfully, we’re supposed to eat three times a day,” Little says, “so that’s three opportunities—if you’re into chicken for breakfast.”
For example, if the meat isn’t done to your liking when cooked to the called-for 175 F, try following visual cues instead, cooking only until the juices run clear when a leg joint is pierced with a small knife. You might pursue an even crispier skin, rubbing the inside of the skin with butter or taking your blow-dryer to the outside. Maybe you’ll discover you’re a fan of trussing the bird with twine for even cooking, or maybe that’s not your thing.
If you want to get a little more ambitious, slice a couple lemons, heads of garlic and onions in half crosswise, then stuff a few into the chicken’s cavity and place the rest cut-side down in the roasting pan. Throw in a carrot or two if you like. The resulting pan juices will be even more richly nuanced, plus you’ll have additional veggies to serve alongside.
“Hopefully, I’m able to provide a great jumping-off point,” Little says. Ultimately, though, it’s all about finding your own perfect chicken.
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Visit our YouTube channel to watch a version of this Perfect Match video with closed captions.
For more tips on how to approach pairing this dish with wine, recommended bottlings and notes on chef Andy Little’s inspiration, read the companion article, “A Perfect Match: Roast Chicken With Beaujolais,” in the Nov. 30, 2018, issue, via our online archives or by ordering a digital edition (Zinio or Google Play) or a back issue of the print magazine. For even more wine pairing options, WineSpectator.com members can find other recently rated Beaujolais in our Wine Ratings Search.
1. Heat a grill pan or cast-iron skillet on medium-high. In a large bowl, toss scallions with a bit of olive oil, salt and pepper. Cook scallions, using tongs to turn, until soft and well-charred, about 5 minutes. Transfer to paper towels. Once cool enough to handle, chop roughly.
2. Preheat the oven to 425 F. Dry the chicken with paper towels. Coat the skin with olive oil and season liberally inside and out with salt and pepper. Tie the legs together tightly with kitchen twine. Place the chicken breast-side up in a roasting pan or oven-safe skillet and insert a probe thermometer between the leg and thigh joint. Transfer to the oven and roast until the thermometer reads 175 F, about 1 hour. Transfer chicken to a meat board. Tent loosely with foil. Let rest for about 15 minutes.
3. While the chicken is roasting, combine the mustard, egg yolk, vinegar and grilled scallions in a blender and blend on high until well-combined. Slowly stream in 2 cups olive oil, and season to taste with salt and pepper.
4. Dry the kale thoroughly and dress with the grilled-scallion vinaigrette (you will have some left over). Season to taste with salt and pepper.
5. Place the potatoes in a pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are just cooked through, about 10 minutes. Drain and submerge in an ice-water bath to stop the cooking. Once the potatoes have cooled, smash them flat with the side of a chef’s knife.
6. Coat a large saucepan with olive oil and heat over medium-high. Add the potatoes and cook, turning once, until browned on both sides. Remove from heat and season to taste with salt and pepper.
7. When ready to serve, remove the twine from the chicken. Remove the legs, and separate each thigh from each drumstick. Cut along the inside of the breastbone on either side to remove the breast meat, and slice. Remove the wings. Serve with the kale salad and potatoes alongside. Serves 2 to 4.
