In the kitchen: Fried chicken and fresh figs

There’s nothing like a steaming platter of crisp fried chicken: tender pieces of meat, dredged in seasoning and flour, then bathed in pool of hot oil to crunchy golden perfection. And while methods may vary, we appreciate the art to good fried chicken. We recently caught up with chef Kris Morningstar for his take on the classic comfort food.

SIGN UP for the free In the Kitchen newsletter >>

We’re also excited about all the fresh figs showing up in the markets, and have plenty of ideas for recipes next time you pick up a basket or two. Food editor Amy Scattergood also checks in with the Tehachapi Heritage Grain Project just north of Los Angeles that is now in its third year. Finally, wine writer Patrick Comisky has a rosé primer for everyone.

— Noelle Carter

TERRINE’S PICKLE-BRINED FRIED CHICKEN

At Terrine restaurant on Beverly Boulevard in Los Angeles, chef Kris Morningstar flavors his fried chicken in a brine steeped with pickling spice, garlic and fresh dill. It’s an incredibly flavorful brine with just the right acidity, a perfect contrast to the crisp golden crust of the chicken. And the tangy brine plays well served over a plate of maple syrup-drizzled grits. Now you can make Morningstar’s chicken at home.

Pickle-brined fried chicken from Terrine restaurant in Los Angeles.

(Kirk McKoy / Los Angeles Times )

WHAT TO DO WITH THE FRESH FIGS IN SEASON

Commonly divided into two general groups — green and black — there are a number of varieties of figs to be found at markets for the next several weeks. Whether mounds of beautiful black Mission figs have caught your eye, or you’ve snagged a bag of fresh Turkey or flavorful green Adriatic or Tiger figs, we’ve compiled some of our favorite recipes to make the most of this short season.

Fig tart with mascarpone cream.

(Glenn Koenig / Los Angeles Times )

THE TEHACHAPI HERITAGE GRAIN PROJECT

A few years ago, Glenn Roberts, founder of South Carolina-based Anson Millls, gave four tons of seeds to local farmers to start a Southern California grain hub. The Tehachapi Heritage Grain Project was started by farmer Alex Weiser and a small collective of local farmers and friends. We caught up with Weiser to see how the project has grown since it began three years ago.

Alex Weiser stands in a field of Abruzzi rye, growing at Weiser Family Farms in Tehachapi. Weiser is co-founder of the Tehachapi Heritage Grain Project.

(Mel Melcon / Los Angeles Times )

ROSÉ WINE 101

Whether you consider yourself a rosé wine expert, a helpless beginner, or your tastes run eclectic, we’ve consulted with a number of independent wine retailers to suggest a primer for each of these categories.

A rosé is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine.

(Kirk McKoy / Los Angeles Times )

27 GREAT ICE CREAM RECIPES

We all scream for ice cream, right? Particularly on a hot summer day, which we’ve had plenty of lately. We’ve combed our recipe database to gather some of our favorite ice cream recipes, 27 to be exact, to help you keep cool.

Love cooking as much as I do? Follow me @noellecarter

Check us out on Instagram @latimesfood

Counter Intelligence: Sign up for Jonathan Gold’s weekly newsletter

Check out the thousands of recipes in our Recipe Database.

Feedback? We’d love to hear from you. Email us at [email protected].