A 14 hour airport delay on Friday resulted in one upside - the new Food and Wine. I’ve made two recipes from it and both are great. The one I wanted to mention was from Richard Blais’s new Atlanta restaurant, The Spence (
http://www.thespenceatl.com/?landing). It’s an English-style place and the F and W feature is a chicken wing dish that starts with rice flour, standard flour, corn starch, seltzer, and malt liquor as batter. Then double fry the wings. Then toss in garlic, course black pepper (3 tablespoons no joke) lemon juice, and lemon curd sauce. Awesome.
