My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Grace in the Kitchen

Coke, No Pepsi

© Yunhee Kim

Greeks make souvlaki by marinating chunks of meat in oil, lemon juice
and oregano, then skewering and grilling them. This version uses
pork shoulder because it's so tender and succulent. © Yunhee Kim

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.

It was sort of a revelation to me that you could quickly cook pork shoulder. I’d always assumed that it needed hours of slow braising or roasting to get the meat meltingly tender. But then I remembered (vaguely) a recipe for spareribs that were high-heat roasted for a relatively short time. They were a bit chewy, yeah, but still juicy and really meaty. The little bit of fat self-bastes and helps caramelize the meat. It occurred to me that I could use shoulder in a whole host of recipes that seemed destined for quicker-cooking pork loin or, even worse, tenderloin.

The key is (and this is probably totally obvious, but...) cutting the meat into small pieces. For this souvlaki, I cut the pork into 1/2-by-3-inch strips and let it marinate with onions, lemon, herbs, salt and pepper for about 10 minutes. Maybe the salt and acid help to tenderize the meat? I don’t know, but they do infuse a bit of flavor, which is important in something that cooks quickly. I heated a cast-iron griddle until smoking hot, and cooked the meat and onions until tender and charred in spots. (Think short-order cook at your favorite Greek place.) I’m kind of addicted to Fabulous Flats Tandoori Naan, which is really just a pocketless pita. It makes the best wrap for this souvlaki, but any brand will do. Do not forget the tzatziki—it keeps everything deliciously creamy and rich! SEE RECIPE »

Related: Fantastic Pork Recipes
Quick Pork Dishes
Easy Ethnic Recipes

Grace in the Kitchen

Egg Sammy Reinvented

© Stephanie Foley

This witty take on a breakfast staple stirs delicious
herbed croutons right into soft, creamy scrambled
eggs—eliminating the need for a side of toast.
© Stephanie Foley

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.

I managed to squeak in a 12-mile run this morning before work (yeah, I’m just about an hour late…oops!). I’m a few weeks away from a big race and I thought it would be fun to kill myself before I have to stand on my feet all day and cook. A consolation is that I have a gigantic pantry at work, which means there’s always something to make for breakfast (my favorite meal of the day!).

Nothing beats eggs and toast for an immediate dose of savory protein and carbs. This one is a particular favorite of mine, in that it’s all combined in one dish. I fried bread cubes with herbs and a garlic clove (the garlic gets discarded), then added them to very soft scrambled eggs and cooked everything together for about a minute. All of which I devoured while sitting down, thankfully. Divine! SEE RECIPE »

Related: Savory Bread Pudding Recipes
Egg Breakfast Recipes
Breakfast for a Crowd

Grace in the Kitchen

Baa Baa Green Sauce

default-image
Lamb Burgers with Green Harissa // © Lucy Schaeffer

Made with Anaheim and serrano chiles, this green gersion of Tunisian
and Moroccan harissa adds bright flavor to grilled lamb. // © Lucy Schaeffer

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.

The farmers’ market is overflowing with loads of fiery chiles. A favorite meal of mine is an overstuffed pita filled with grilled meats, tomatoes, feta and harissa. I am addicted to harissa—especially the one I developed for my book Get Saucy. It uses ancho chiles, caraway, cumin and sun-dried tomatoes, and is delicious on everything. But for a change, I wanted something fresh and green tasting. This green harissa uses fresh green chiles of varying heat. Serranos are pretty hot, but Anaheim and banana chiles are pretty mild. Together, along with some cilantro, scallions and garlic, they make the brightest, most refreshing (albeit spicy) sauce that is the perfect accompaniment to lamb, grilled bread and juicy tomatoes. SEE RECIPE »

Related: More Fantastic Burger Recipes
Delicious Lamb Recipes
Best Burgers in the U.S.

Grace in the Kitchen

One-Pot Wonder

default-image
Chilaquiles-Style Roasted Chicken Legs

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 »

Related: More Delicious Fast Chicken Recipes
Fantastic Roast Chicken Recipes
Best Fried Chicken in the U.S.

Grace in the Kitchen

More Than the Sum of Its Parts

default-image
Grilled Okra with Red Curry-Lime Dressing // © Con Poulos

Okra gets charred and tender on the grill; tossing it with lime and store-bought curry paste gives it great flavor. / © Con Poulos

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.

We've done a few really great okra recipes over the years. The ones I love the most have been grilled or pan roasted until lightly charred and tender. The recipe I developed for our September three-ingredient story uses grilled okra that gets glazed with a simple dressing of Thai red curry paste, lime juice and olive oil. It's so easy and quick, it almost doesn't feel right to call it a recipe, but sometimes the simplest things can have the most complex flavors. SEE RECIPE »

Related: More Great Okra Recipes
Grilled Vegetable Recipes
Three-Ingredient Recipes

Grace in the Kitchen

The South Meets Spain

default-image
Smoky Shrimp and Grits // © Quentin Bacon

This healthier version of old-school Southern grits uses less cheese, no butter and adds iron-rich spinach. / © Quentin Bacon

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.

Shrimp and Grits is one of my favorite all-time dishes. If you're willing to forgo long-cooking grits in favor of quick (not instant) grits, the dish is not only rich, flavorful, creamy and delicious, it's also superfast. I developed this recipe as part of my column on New Southern Classics (Ham Steak with Red Eye Gravy, Biscuits and Sausage Gravy, Etouffee). This is one of those Southern comfort foods that can be ungodly rich, with tons of cream, butter and cheese. I lightened it up considerably by taking out the cream, paring back the butter and cheese (it's still pretty cheesy) and folding in baby spinach to add a nutitious punch. One of my favorite Spanish tapas dishes is gambas al ajillo (shrimp with garlic and oil). I sort of tweaked it a bit by adding smoked paprika, which stands in for smoky bacon, and spooned it over the grits. I'm not a huge calorie counter, though I do watch what I eat. This one never leaves me feeling anything but satisfied and guilt-free. SEE RECIPE »

Related: More Fantastic Shrimp Dishes
Comforting Grits Recipes
Delicious Southern Recipes

Grace in the Kitchen

Sardines, My Solitary Pleasure

default-image
Open-Face Sardine Sandwiches with Tangy Aioli  // © Sally Gall

Pair these simple open-faced sandwiches with a fresh, lemony white like an Albariño. / © Sally Gall

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.

Oh, Costco, how do I love thee? Let me count the ways: Chinese sausages, chapati flour, Israeli quark, Lundberg rice (at a fraction of retail) AND eight packs of Season brand sardines packed in olive oil (yay!). My go-to quick meal often includes opening a tin of sardines, mixing them with some type of onion and mayo or mustard and slapping it on grainy crackers. These open-face sandwiches are definitely a more complex step up but still fast, easy and supernutritious. After my long Saturday morning runs, this so totally hits the spot. My kids aren't convinced (neither is my husband, but at least he doesn't wrinkle his nose), so I tend to enjoy them in relative solitude, which is all right by me, especially after a long run.

It doesn't hurt to wash it all down with a cold, crisp IPA or two—I especially like Lagunitas and Sierra Nevada—but then the whole solitude thing can seem a little depressing (by appearances only). I'm reminded of MFK Fisher (that goddess) and how she prepared herself elegant meals that she enjoyed with wine all by herself. SEE RECIPE »

Related: More Recipes Using Sardines
Cheap and Delicious Recipes
Affordable Recipes for a Crowd

Grace in the Kitchen

Spicy-Sweet Southwestern Summer Salad

default-image
Chipotle-Corn Salad // © Kristen Strecker

The chipotle chiles for this spicy fresh-corn salad are available in the Latin section of big supermarkets around the country. / © Kristen Strecker

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.

We sometimes joke in the kitchen that a particular chef whom I adore, uses the same three ingredients (often in the same dish) over and over and over: honey, lime and chipotle. Yeah, it's a magical combination, and one I've used often enough, so I can't really get too snarky. In this  dish, though, I've allowed the grilled corn and vidalia onions to be the only source of sweetness. It's balanced by the tartness of the lime and the heat of the chipotles is smoothed out by the sour cream. I love it alongside a smoky charred rib eye or even grilled salmon. SEE RECIPE »

Related: More Corn Recipes
Southwestern and Tex-Mex Dishes
Grilled Corn Recipes

Supermarket Sleuth

3 Tasty Ways to Flavor Edamame

default-image
Indian-Spiced Edamame // © James Baigrie

Give healthy, protein-packed edamame a flavor
boost with different sauces and spices.
© James Baigrie

F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

A little light went off the first time I tried Daniel Orr’s olive-oil-and-spice–tossed edamame recipe, and I haven’t eaten a plain pod since. The genius lies in the fact that to get to the beans, you have to sort of bite them out of the pods anyway, so why not add flavor to suit your mood. Some of my favorite iterations include olive oil and curry powder, soy sauce and toasted sesame oil, and cumin, roasted pumpkin seed oil and lime.

 

Related: More Healthy Snacks
Healthy Asian Recipes
Fantastic Recipes Using Beans

Grace in the Kitchen

Miso Shrimpy

default-image
Grilled Miso Shrimp // © Con Poulos

Double the recipe for these grilled shrimp skewers for a fantastic shrimp salad the next day. / © Con Poulos

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.

Everyone loves food on a stick—it's superfun! From a cook's perspective, it's also extremely easy: perfect portion control (one or two skewers per person), plus you turn each skewer as opposed to each individual shrimp. I just bought this gorgeous tub of yellow miso and some shrimp from my local Asian market/fishmonger, so this recipe was a natural choice. I doubled the recipe to be able to make shrimp salad the next day, but we ate most of that batch, too. SEE RECIPE »

Related: More Delicious Shrimp Recipes
Grilled Seafood Recipes
Cocktails for Grilling

advertisement
You might also like
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.