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Mouthing Off

By the Editors of Food & Wine Magazine

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Grace in the Kitchen

Elegant and Simple One-Pot Supper

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Vinegar-Braised Chicken with Leeks and Peas // © Jonny Valiant

This vinegar-braised chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner. / © Jonny Valiant

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 love using contrasting flavors and textures in dishes. Sweet and tangy leeks and peas and soft and crispy chicken and skin are all so lovely together. One of my favorite things is to toast thick slabs of country bread and serve this on top, letting all the gorgeous juices soak into the bread. SEE RECIPE »

Related: More One-Pot Meals
Fast Weekday Meals
Amazing Chicken Recipes

 

Grace in the Kitchen

Brazilian Sausage and Beans

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Campfire Feijoada / © Tina Rupp

F&W's Grace Parisi smartly substitutes dried jerky for traditional but harder-to-come-by carne seca in this Brazilian stew.

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.

Whenever I made feijoada, which was pretty often, having lived with a perpetually homesick Brazilian au pair for two years, I would rack my brain for a source of dried beef, or carne seca. After getting my husband a membership to the Jerky of the Month Club for Father's Day, it dawned on me that jerky was a perfectly acceptable alternative. This easy version is one I make when we're out camping, because everything is either dried or vacuum-sealed, needing no refrigeration. A perk: Using jerky that is highly seasoned requires even fewer ingredients. Between the andouille and beans, there's no need to add salt either. SEE RECIPE »

Related: More Hearty Stew Recipes
Recipes Using Black Beans
Beef Stew Recipes

Grace in the Kitchen

Fireside Grilled Cheese and Ham

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Double-Grilled Antipasto Sandwiches

Grace Parisi's melty campfire sandwich: Double-Grilled Antipasto Sandwiches // © 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.

A short while ago, a friend and I were swapping campfire stories—mostly about what we cook over an open fire. He mentioned skewering a slab of bacon and a hunk of cheddar on the end of a long stick and slowly toasting them until they're sizzling and melted. He then slapped them between a hard roll and enjoyed a yummy sandwich. Thinking it sounded delicious, I tried it myself. Unfortunately, just as the cheese reached maximum melt-itude and I was reaching for my bread, the hunk oozed off the stick and onto the coals (thankfully, I had a backup of PB&J). Not one to give up, on the next camping trip, I brought prosciutto to wrap around the cheese, thus enveloping it in a crispy, meaty crust and keeping it on the stick! SEE RECIPE »

Related: More Hot, Melted Sandwiches
Brilliant Grilled Cheese Recipes
Best Sandwich Shops

Grace in the Kitchen

Common Denominator Brunch

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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 had six people coming for brunch on Sunday and thought maybe I'd give myself a break and put out bagels and lox. No such luck! One guest was a vegetarian, another was gluten-intolerant and a third didn't like lox. Who doesn't like lox?

Then I remembered an article I wrote in February for our Fast column called "Family Dinner Without the Drama." I refuse to cater to every individual taste bud in my house, so I must find common denominators. To satisfy all my brunch guests, I needed to find something gluten-free, vegetarian and lox-less. Then it hit me—baked huevos rancheros! Zesty tomato sauce, tortilla chips, and fried eggs come together in ramekins before being smothered in Jack cheese and baked in the oven to create a dish similar to Mexican shirred eggs. The result was a tasty, superfast meal enjoyed by all of my guests. SEE RECIPE »

Related: More Quick Mexican Recipes
More Breakfasts with Eggs
Healthy Mexican Recipes

Grace in the Kitchen

Dress It Up

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Grilled Chicken, Tomato and Onion Sandwiches

Grace Parisi's Grilled Chicken, Tomato and Onion Sandwiches / © 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.

The simple olive relish that accompanies this chicken sandwich has so much flavor for such few ingredients. It's the perfect condiment for plain grilled chicken breasts, juicy tomatoes and sweet grilled onions. I sometimes make a double batch and fold some into mayonnaise and canned tuna for a fantastic Italian tuna sandwich. SEE RECIPE »

Related: More Delicious Chicken Sandwiches
Healthy Sandwiches
Awesome Sandwich Sides

Grace in the Kitchen

Hot & Cold

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Caramelized-Pineapple Baked Alaskas by Grace Parisi

Grace Parisi's Caramelized-Pineapple Baked Alaskas / © 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.

Baked Alaska is so old-fashioned, but retro is supertrendy—especially if it means updating something comforting and homey. I've put these individual baked Alaskas into ramekins and topped them with caramelized fresh pineapple and golden, toasted meringue. What I love about these is that you can do all but the meringue way ahead and assemble (and torch) them at the last minute. Fresh pineapple is a must, and my ratcheting pineapple slicer from OXO makes peeling and cutting painless. SEE RECIPE »

Related: More Fast and Easy Desserts
Desserts with Meringue
Fruit Desserts

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