Tomorrow, February 4th, is National Stuffed Mushroom Day, so plan ahead to enjoy a plateful.

While stuffed mushrooms have long been a popular hors d’oeuvre, typically stuffed with seasoned breadcrumbs, the availability of large portobello* mushrooms have turned stuffed mushrooms into a main course or an ample first course.

Portobello mushrooms can be stuffed with breadcrumbs, rice or other grains and vegetables, dried fruits, nuts and herbs for a vegetarian meal.

Or, as Giada di Laurentiis does in this video, a stuffing of turkey sausage and cheese makes for a hearty meal.

What’s your favorite mushroom stuffing?
*Variously spelled portabello, portobella and portabella.

How Many Types Of Mushrooms Have You Had?

Check out the different fabulous fungi in our Mushroom Glossary.

“Wings are one of those things that people just get excited about,” says Chef Johnny. They seem synonymous with sharing, partying and enjoying with friends. Any time I can remember eating wings, it was with others, digging in and getting messy.

“Best of all, wings can be very, very delicious. Everyone has his preference: teriyaki or buffalo, spicy or mild, from the spot down the block or the one across town. When wings are good, they’re really good, and even when they’re bad… they’re still really not that bad.

“More often than not, when people want to get down on some wings, they grab their phone to order them. But wings are way easy to make at home; and making them yourself allows you ultimate control. Even with a standard recipe, you can adjust sweetness and heat so that it’s just right for you.

COCOA-HABANERO CHICKEN WINGS

Ingredients

 
Preparation

1. Combine all ingredients except wings and butter; then add wings and toss in the sauce to thoroughly coat. This is best done with your hands so you can really work the sauce into the wings.

2. Place everything, including as much of the sauce as you can, into a sealable bag and refrigerate overnight (a few hours is fine, but longer marinating is better).

3. Lay the marinated wings on a greased cookie sheet, but reserve the excess sauce in the bag. Combine it with 2 tablespoons of melted butter by whisking the two together over low heat.

4. Bake the wings at 350°F for one hour, basting with the butter sauce every 15 minutes.
Once you taste these wings and see the reactions from others who do, they may very well become a regular request at future gatherings. Given the ease of the recipe and the deliciousness of its results, feel free to volunteer for “wing duty” when you’re invited to parties.

Even if your team disappoints, your wings will not.
  

Make Valentine gingerbread a family
tradition. Photo courtesy Sur La Table.

Today’s tip was inspired by an email we received from Sur La Table, which has a bounty of Valentine-inspired cookware and utensils: red or pink rolling pins, spatulas, measuring cups, heart-shaped cake pans and more.

The tip: Use your gingerbread man cookie cutter to make Valentine gingerbread.

Gingerbread is for far more than Christmas. In fact, a nifty recipe book, Dress Your Gingerbread, shows how to turn that gingerbread man into a bunny for Easter; a pumpkin and ghost for Halloween; Santa, elves and reindeer, and a bride and groom; as well as anytime favorites such as a bee, ladybug, pirate and favorite animals.

The biggest decision you need to make is what size gingerbread man/woman/child you want to make:

NEXT STEPS
1. Pick a gingerbread recipe (here’s one from Paula Deen, which includes a royal icing recipe to make faces).

2. Get some candy hearts or other Valentine-themed candy to decorate.

3. Invite friends or family to share the baking and decorating fun.

4. Make enough to share with friends and colleagues!
 
 
Find more of our favorite cookie recipes.

Impress your Valentine with this subtly sweet vanilla-scented martini recipe from Belvedere Vodka. Dressed up with edible silver leaf, it’s called a Silver Martini.

 
The silver leaf comes in packets of 25. You can use them for any special occasion, to garnish almost any cocktail.

You can vary the recipe by using vanilla-flavored vodka and omitting the fresh vanilla bean.

Preparation

1. Shake all ingredients with ice.

2. Strain into a chilled martini glass.

3. Garnish with a sheet of crumpled edible silver leaf.

[1] Spicy Thai chicken wings (photo © Spice Market Restaurants).

[2] Thai chiles (photo © Anna Nekrashevich | Pexels).

[3] Food art: Thai chiles raining down on chicken wings (photo © FinaMill).

Updated 2020: The National Chicken Council’s Annual Chicken Wing Report projects a record-breaking 1.4 billion chicken wings during Super Bowl LIV weekend.

That’s more than 100 million pounds of wings!

It’s the most eaten food during the Super Bowl each year [source].

If you haven’t decided on a wing recipe, here’s one from Jean-George Vongerichten’s Spice Market restaurant in Manhattan’s Meatpacking District.

Anyone who loves fried chicken and Thai flavors will love this dish. It’s a Thai-seasoned version of wings, coated with a sweet-and-sour sauce after being fried to a crisp.

The recipe below makes 4 servings. You can multiply the recipe to make a large batch for a party.

> National Chicken Wing Day is July 29th. International Chicken Wing Day is July 1st.

> The year’s 40 chicken holidays.

> The history of the chicken.

> The different parts of a chicken (how many can you identify)?

> The different types of chiles: a photo glossary.
 
 
THAI FRIED CHICKEN WINGS WITH HOT & SOUR SAUCE AND SALTED MANGO

Ingredients For The Hot & Sour Sauce

 
For The Wings

 
Preparation

1. MAKE the sauce: Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring, until they become a deep golden brown. Add the remaining ingredients and bring the mixture to a boil.

2. SIMMER, stirring, for 1 minute, then remove from the heat and transfer to a blender. Purée carefully until smooth, transfer to a large mixing bowl, and set aside until ready to use.

3. MAKE the wings: Put the soy sauce, lime juice, nam pla, garlic, chiles and sugar in a medium saucepan and bring to a boil, stirring occasionally. Cool completely, then pour over the mini drumsticks in a shallow baking dish and toss to coat well. Cover with plastic wrap and refrigerate for at least 1 hour. Meanwhile…

4. TOSS the mango cubes with the salt in a small bowl and let sit for 30 minutes. When ready to cook…

5. POUR the oil to a depth of 3 inches in a heavy, deep pot and heat to 375°F. Remove the drumsticks from the marinade and pat dry. Combine the cornstarch and rice flour on a shallow plate. Dredge the chicken in the mixture, then carefully put in the pot. Do not overcrowd; work in batches if necessary. Cook until crisp, brown, and cooked through, about 10 minutes. Adjust the heat as necessary to maintain the oil’s temperature.

6. DRAIN on paper towels and transfer to the bowl of hot-and-sour sauce. Toss well to coat and transfer to the serving plates. Arrange the salted mango in a little mound next to the chicken, garnish with the mint leaves, and serve.
 
 
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*Bird’s eye is a type of Thai chile, typically measuring between 50,000 and 100,000 Scoville Heat Units (SHU) on the Scoville scale. If you’re looking for a less heat, serranos typically range from 10,000 to 25,000 SHU. The green chiles are milder than the ripe red ones.
 
 

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