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FOOD & WINE magazine features BIRD!

Food & Wine magazine’s January issue included an exciting feature article chock-full of must-try trends for the year and beyond. Alongside José Andrés’ delectable duck confit tacos, Gabrielle Hamilton’s intense foodie memoir, and buttery, warm gougères made with Vermont’s Jasper Hill Cabot Clothbound Cheddar…there it was: a gorgeous full-page photo of my recipe for Winter Chicken Salad with Citrus and Celery, and a great mention of A Bird in the Oven! Bird and I couldn’t be prouder. Two more Bird-inspired recipes, both developed exclusively for Food & Wine, were included in the issue. Find them here: Gumbo Z’herbes with Roasted Chicken and Andouille and Aleppo-Pepper-and-Mint Roasted Chicken