baked eggplant instead of fried

The Route 66 Fried Chicken Burger
The Route 66 Fried Chicken Burger

The Route 66 Fried Chicken Burger, Wings and Things by David Turofsky and Ben Ford. Photography by Dan Jones.

Wings and Things

From the award-winning and fried-chicken obsessed duo behind Wingmans, chef Ben Ford and David Turofsky, comes Wings and Things, a book that celebrates the glorious bird with some of the most mouth-watering, saucy, internationally-inspired variations on classic wings.

Recipes to savour include moreish favourites such as their multi-award-winning Buffalo Hot Sauce, Sweet and Smokey BBQ Wings, Korean Hot Sauce Wings with Fermented Black Bean, Pineapple and Black Sesame, Jamaican-Me-CrazyWings made firey with Scotch bonnet chillies, and Salt and Pepper Wings coated in five-spice and Szechuan salt.

Other chapters offer ways to make use of the other parts of a chicken so as to avoid waste—you’ll find 24-hour tea-brined whole chicken, Route 66 Fried Chicken Burger, and other recipes using the thighs and breast fillets.

Ben and David also show how easy it is to use wingtips and other bones to make the best possible chicken stock, and chicken skin to make unbelievably moreish ‘Crack Crumb’—a salty, irresistible topping made from crisped-up skin.

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My Mom’s Sweet-and-Sour Baked Eggplant
My Mom's Sweet-and-Sour Baked Eggplant, Excerpted from Shuk by Einat Admony & Janna Gur (Artisan Books). Copyright © 2019. Photographs by Quentin Bacon. Used with permission from the publisher.

My Mom’s Sweet-and-Sour Baked Eggplant, Excerpted from Shuk by Einat Admony & Janna Gur (Artisan Books). Copyright © 2019. Photographs by Quentin Bacon. Used with permission from the publisher.

Salad for breakfast. Vegetables every which way. Earthy hummus and the primal delight of mopping it up with a torn pita. Soul-satisfying stews and soups. The light-as-a-cloud texture of real couscous. A profound love for chicken. Pilafs, shakshukas, grilled meats, and fish from the glittering sea. The vibrant, utterly delicious (and healthy!) pleasures of eating food alive with spice, bright with lemon and olive oil, and showered with fresh herbs.

These are just some of the reasons why Israeli food is so of the moment—because this is how we want to eat today. And all of it—from the simplest chopped salad to nutty, soft, crumbly Tahini Shortbread Cookies—is found in SHUK: From Market to Table, the Heart of Israeli Home Cooking.

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