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By the Editors of Food & Wine Magazine

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Grace in the Kitchen

The South Meets Spain

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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

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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
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Affordable Recipes for a Crowd

Grace in the Kitchen

Spicy-Sweet Southwestern Summer Salad

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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

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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
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Grace in the Kitchen

Miso Shrimpy

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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

Grace in the Kitchen

Getting Saucey

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Sticky Grilled Drumsticks with Plum Sauce // © Cedric Angeles

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 »

Related: More Tasty Chicken Drumsticks
Fantastic Wings Recipes
F&W's Favorite Chicken Recipes

Grace in the Kitchen

Peach of a Relish

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Vietnamese Peach Relish // © Tina Rupp

Make sure to use peaches that are firm enough to hold their shape once diced for this flavorful fruit relish. / © Tina Rupp

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.

This relish is sort of a cross between a Thai green papaya salad and fresh mango chutney, but it uses peaches and is loosely Vietnamese in demeanor…if that makes any sense. SEE RECIPE »

Related: More Peach Recipes
Vietnamese Recipes
Healthy Summer Recipes

Grace in the Kitchen

Chicken Satay on a Bun

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Chicken Burgers with Spicy Peanut Sauce // © David De Vleeschauwer

Chicken satay gets turned into a fast, weeknight meal-ready burger with spicy Thai peanut sauce. / © David De Vleeschauwer

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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Grace in the Kitchen

The Truth About Trout

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Grilled Trout with Lemon-Caper Mayonnaise / © Con Poulos

Spreading a little mayonnaise on a thin, white, flaky fish like trout before grilling keeps it moist and adds rich 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.

Generally, I'm not a fan of fresh water fish—I find the flavor a bit murky and muddy—unless they're agressively marinated and grilled. Catfish and tilapia especially need some kitchen TLC. Trout, not so much. It's pretty durned tasty when brushed with a little of this tangy lemon-caper mayo and grilled. SEE RECIPE »

Related: More Grilled Fish Recipes
Grill Once, Eat Twice
F&W's Ultimate Grilling Guide

Grace in the Kitchen

Healthy & Delicious From the Farmers' Market

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Braised Greens with Tomatoes // © James Baigrie

This fast dish combines antioxidant-packed dark, leafy greens and lypocene-rich grape tomatoes. / © James Baigrie

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.

Sometimes I could eat nothing for dinner but a mess of greens. Unfortunately, my family requires protein and a starch. But on the rare occasion when I'm alone (four weeks each summer when the kids are at camp and eating camp food—which is one step above hospital food—I can indulge in the opposite of indulgence. SEE RECIPE »

Related: More Greens Recipes
Vegetable Side Dishes
30-Minute Sides

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.