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Grace in the Kitchen

Hot Tamales in a Hot Minute

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Quick Chicken-and-Cheese Tamales // © Tina Rupp

Make tamales superfast by using store-bought rotisserie chicken and wrapping them in plastic to shorten steaming time. // © 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.

It seems like a common thread is developing here that could be read as laziness. I like to think of it as efficiency and distillation. That and being able to get dinner on my table (and those of my working readers) at a reasonable hour. Tamales traditionally take a long time to prepare: The meat for the filling needs slow braising, the masa needs time to develop, the corn husks need time to soak, the tamales require time to assemble, and they take a surprisingly long time to steam.

Of course it's worth it, but not at 5:45 p.m. on a Tuesday evening after a full day at the office—or in my case, the kitchen. So, I've come up with a few shortcuts. First, I shred rotisserie chicken and fold it into the masa along with the rest of the filling ingredients. Then after forming the tamales, I wrap them in plastic to reduce steaming time to about 25 minutes (enough time to put together a salad and side vegetables). SEE RECIPE »

Related: More Southwestern/Tex-Mex Recipes
How to Make Tamales
Affordable Summer Recipes

Grace in the Kitchen

Pesto: A Summer Bounty

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Mixed-Herb Pesto // © Petrina Tinslay

Add butter to this parsley, mint and basil pesto for a sweet richness. // © Petrina Tinslay

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 quick trip to the farmers' market yielded huge bunches of basil, parsley and mint, which got put to good use, thanks to my food processor. I love adding butter to my pesto—it gives it such a sweet richness, especially when served with warm pasta, steamed beans or grilled corn. This time, I grilled some thick, well-oiled slabs of peasant bread, spread a good layer of pesto and topped them with gorgeous heirloom tomato slices. Divine! SEE RECIPE »

Related: More Pesto Recipes
Fast Pastas
Recipes Using Basil

Grace in the Kitchen

A Wilderness Brunch

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Smoked-Salmon Scramble with Dill Griddle Biscuits // © Tina Rupp

Fill the dill griddle biscuits with the salmon-and-egg scramble for an excellent breakfast sandwich. / © 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.

Who says you can't have brunch and camp at the same time? Just because I have no electricity, running water or plumbing doesn't mean I'm not civilized. These dill-spiked griddle biscuits are delicious with smoked-salmon scrambled eggs. I'm not a huge fan of baking mixes, so I came up with my own version using self-rising flour, powdered milk and vegetable oil; it only needs water to bring it together. If you omit the dill and add more sugar and chocolate chunks, you can have sweet griddle scones, which make great s'mores. SEE RECIPE »

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Best Breakfast Sandwiches in the U.S.
Healthy Breakfasts

Grace in the Kitchen

Flex Your Mussels

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Mussels with Crème Fraîche, Jalapeños and Cilantro // © Stephanie Foley

This casual riff on classically French mussels with white wine uses cilantro, jalepeños and lime. / © 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.

It never ceases to amaze me just how quickly mussels can be transformed from hard little nothings to soft, delicate yummies. Sometimes, though, the "French" thing with white wine and herbs is just too effete, and I want something more un-French—like pickled jalapenos, lime juice and cilantro. Yeah, this does have crème fraïche, but sour cream is just as good. SEE RECIPE »

Related: More Brilliant Mussels Recipes
Seafood Recipes
Recipes Using Cilantro

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 »

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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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