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Mouthing Off

By the Editors of Food & Wine Magazine

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Grace in the Kitchen

Super-Quick Turnovers

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Plum Puff Dumplings // © Hallie Burton

This elegant interpretation of fruit danish combines purple plums with sugar and cardamom before baking them into neat puff pastry pockets. / © Hallie Burton

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.

If you have puff pastry in your freezer and some ripe fruit, there's really no excuse NOT to have dessert. All it takes is 15 minutes to roll out and cut the dough, slice some fruit and tuck it into the pastry. Thirty minutes later, it's baked and bubbling and awesome with some vanilla bean ice cream and a glass of chilled, sparkling moscato. SEE RECIPE »

Related: The Ultimate Summer Fruit Desserts
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Grace in the Kitchen

Easy-Access Vietnamese

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Roast Beef Summer Rolls // © Petrina Tinslay

This twist on traditional Vietnamese summer rolls uses roast beef from the deli in place of shrimp. / © 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.

Rice paper wrappers are a fantastic, low calorie vehicle for all types of otherwise sandwich-appropriate foods. Pulled pork, chicken curry, tofu scramble, turkey club, etc., can all be wrapped in these lovely little papers that get softened in warm water. I happen to love mixing classic Vietnamese flavors (mint, fish sauce, cilantro) with easy access ingredients like deli roast beef and coleslaw mix. It's a substantial meal, but on the light side—perfect with a frosty cold Hitachino beer. SEE RECIPE »

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Grace in the Kitchen

Roasted Tomatoes: Better than Canned

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Oven-Dried Tomatoes // © Petrina Tinslay

Hours of cooking help these tomatoes develop concentrated, sun-dried flavor while retaining the juiciness of ones that are fresh-off-the-vine. / © 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.

I remember the first time I tested a recipe for oven-dried tomatoes—it was eye-opening and (I thought) completely original, until I learned that my little Italian grandmother had been doing it for decades. There's really no mystery. You apply gentle heat to ripe tomatoes to remove some of the moisture and concentrate the flavors and then preserve them in oil for use in the winter. Canned tomatoes don't hold a candle to these silky, plump and intensely flavored filetti di pomodoro. SEE RECIPE »

Grace in the Kitchen

A Relish to Savor

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Corn Relish with Roasted Peppers // © Petrina Tinslay

This fresh, jalapeño-spiked relish offers pure corn flavor without all the heavy seasonings found in jarred versions. / © 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.

Grabbing the end-of-the-season corn at the farmers' market can be more dangerous than opening day at the Barneys Warehouse sale. Thankfully, I'm an extremely early riser, so I miss all the hung-over hipsters and brunch-bound Park Slope parents and can leave with a sackful (yeah, yeah, a reusable grocery bag) to turn into this yummy relish that I can enjoy well past the last stragglers have been picked. SEE RECIPE »

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Grace in the Kitchen

Chow Time

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Sausages with Grilled-Onion Chowchow // © Tina Rupp

Studded with charred and crunchy onions, this chowchow has a smoky flavor that's delicious with grilled sausage. / © 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.

I am all about the condiment! It is the difference between a perpetually kid-friendly meal (boring) and something adults can relish (ha—pun!) too. Sure, everyone at my table likes sausages, but would my little one eat a spicy, mustardy sauce with them? Probably not. I'm totally willing to compromise at my dinner table, but not at the expense of my own taste buds. Simple protein plus complex condiment(s) equals stress-reduced mommy. SEE RECIPE »

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F&W's Favorite Grilling Recipes

Grace in the Kitchen

Cassata, My Sweet Revenge

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Mini Cassata Cakes // © Ryan Liebe

These pretty Italian cakes make a delicious (and gorgeous) brunch or dinner-party dessert. / © Ryan Liebe

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.

Cassata—a traditional Sicilian cake that uses sponge cake, sweetened ricotta, chocolate bits and candied fruit draped with a bright green marzipan fondant—was the very first dessert I made as a kid. The occasion was "International Day" at school, and I was so proud. The taste was rather "acquired" for my little class of eight-year-olds, accustomed to Carvel ice cream cakes and Entenmann's coffee cakes. So when the cake remained largely untouched, I was pretty crestfallen. Fast-forward to a recent trip to Boulud Sud, where pastry genius Ghaya Oliveira prepared her deconstructed version of cassata, and I felt utterly vindicated. Fast-forward again a few months, and I've created my own homestyle, pared-down version that incorporates all the familiar flavors—ricotta, dark chocolate, pound cake, almond liqueur and candied orange—but I've caramelized the cake to give it a crunchy exterior, like crème brûlée. SEE RECIPE »

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Grace in the Kitchen

Peach Madness

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Creamy Peach Tart with Smoky Almond Crust // © Tina Rupp

This simple tart's almost-instant crust is made with vanilla wafer cookies and smoked almonds. / © 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.

We're in the midst of stone-fruit season, and that means all sorts of delicious things, like this creamy tart. This divine tribute to juicy summer peaches is made with a thin layer of creamy cheesecake then topped with nearly unadulterated peach slices. Look for firm but ripe peaches and always buy more than you think you need—I know my bowl is nearly half empty before I can assemble my tart. SEE RECIPE »

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Grace in the Kitchen

A Burger Even My Nonna Would've Loved

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Italian-Sausage Burgers with Garlicky Spinach // © Stephanie Foley

Using sausage in burgers is a smart shortcut, because the meat is already seasoned. / © 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.

One of my favorite sandwiches was the pork and broccoli rabe hoagie from Tony Luke's in NYC, which sadly closed in 2007. It was cheesy, meaty and totally savory from the sautéed broccoli rabe. My cravings led me to create this almost-instant burgery riff, which uses hot and sweet Italian sausage patties (perfectly seasoned as-is) and sautéed baby spinach (not as bitter, but extremely delicious). Deli provolone—as plain as it is—is a wonder on burgers. It's gooey and appropriately mild enough to let the other flavors shine. Crusty ciabatta rolls are a must here, but make sure they're soft enough to bite through. No pierced palettes, please! (Unless that's some weird new fetish I don't know about.) SEE RECIPE »

Related: More Delicious Burger Recipes
30-Minute Burgers
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Grace in the Kitchen

Fruitcake - No Forks Necessary

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Mixed-Berry Spoon Cake // © Lucy Schaeffer

Bring out the flavors in berries (both in and out of season) by baking them into luscious desserts like this mixed-berry cake.

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 great trick to bring out all the flavor in berries (in and out of season) is to bake them into desserts. I like this  luscious berry-laden spoon cake because it's a bit lighter and less fussy than traditional cobblers that use a pastry crust. The cake is buttery and light yet holds up to all those yummy fruit juices. Sometimes I make a double batch of the batter and put half on the bottom and half on the top, but it's delicious (and easier on the waistline) as is. SEE RECIPE »

Related: More Brilliant Fruit Desserts
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Recipes Using Berries

Grace in the Kitchen

A Classic Italian Summer Pasta

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Fettuccine with Tomatoes and Crispy Capers // © Tina Rupp

Fried capers add a delectable salty crunch to this pasta tossed with fresh tomatoes and prosciutto.

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.

When tomatoes are fat and plentiful is the time to make this quintessential summer pasta dish. Crispy fried capers and salty, meaty prosciutto give the dish some depth of seasoning, but it's really all about the tomatoes. I like a mix of low acid yellow tomatoes and more robust red heirloom tomatoes. SEE RECIPE »

Related: More Fantastic Fettuccine Recipes
F&W's Favorite Pasta Recipes
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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.

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