Grace in the Kitchen
Chilaquiles is a baked Mexican dish that's often made with leftover shredded chicken, tortilla strips and cheese. This version bakes whole chicken legs with tomatoes, hominy, jalapeños and tortilla chips.
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
One-pot suppers are kind of amazing—especially if you don't dirty too many bowls in the prep. My favorites are ones where a bready/noodly/potatoey base soaks up all the delicious fat and juices from what's roasted above. Case in point is this muy delicioso Mexican-style casserole that combines tortilla chips with diced tomatoes, hominy, pickled jalapeños and spices and tops it with spicy chicken legs. Some of the chips get soggy, while others get supercrispy—but they get infused with all those flavorful chicken drippings. Which reminds me of Sunday suppers when I was a kid—my mom made the most delicious roasted lemon chicken legs. The juices were crazy delicious and rarely made it to the table because we were practically fighting each other off just to dip hunks of bread into the pan. "Bagna!" as my mom would say. SEE RECIPE »
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Grace in the Kitchen
Use hot red pepper jelly to make the glaze for these chicken wings spicier; sweet red pepper jelly provides a milder kick. / © Cedric Angeles
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Who says eating with your hands has to be a messy affair? Uh, me…and my kids, who, at times, have abysmal table manners—napkins and (not so gentle) reminders notwithstanding. But these saucy drumsticks are totally worth the sticky fingers and the extra load of laundry-bound gunked-up pants. SEE RECIPE »
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Grace in the Kitchen
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
Always on a quest to limit my family's consumption of red meat (and use chicken in sneaky ways), I created this burger with spicy Thai peanut sauce as a sort of sandwichy riff on chicken satay. It's superfun, superlean and superdelicious! When I want a lower-carb dinner, I form the meat mixture into smaller patties and skewer them onto sugar cane or lemongrass stalks, grill them like kebabs and serve them with lettuce leaves. SEE RECIPE »
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