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Mouthing Off

By the Editors of Food & Wine Magazine

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Grace in the Kitchen

A Perfectly Italian Burger

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Caprese Burgers / © Ryan Liebe

In this play on a caprese salad, Grace Parisi kneads basil pesto into ground beef before grilling. / © 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.

Burgers are great, pesto is great, tomatoes are great, and mozzarella is great. So, it stands to reason that if you cram them all together, the result would also be great. And it is! My favorite light summer meal is a caprese salad—one thing both of my kids make really well. This version on a bun with meat and pesto is not as light, but it's super-summery and quite delicious! And a great way to use up lots of abundant basil. SEE RECIPE »

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Dishes with Pesto
Best Burgers in the U.S.

Grace in the Kitchen

Ice Cream Without the Guilt

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Nectarine-Buttermilk Pops / © Con Poulos

These refreshing nectarine-buttermilk pops are not only gorgeous, they're also refreshing and low in fat. // © 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.

When it's hot, it's just too easy to polish off a pint of ice cream. Several thousand calories later, it's no wonder why I'm spilling out of my bathing suit. Here are three reasons why these popsicles are better for you than Häagen-Dazs. One, immediate portion control—it's a single pop; two, they're only about 100 calories, way less than half a serving of ice cream; and three, since buttermilk is very low in fat, each pop has less than 1/2 gram of it. SEE RECIPE »

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Fruit Desserts
Best Popsicles in the U.S.

Grace in the Kitchen

Fearless Fish on the Grill

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Halibut and Corn Hobo Packs with Herbed Butter / © Ryan Liebe

To quickly add flavor while ensuring a perfectly cooked halibut, fold chives and tarragon into softened butter, wrap in foil, and grill until done. // © 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.

Grilling fish can be kind of tricky, especially without a grill basket, which is why I love hobo packs. Halibut, which is especially lean, definitely benefits from grill-roasting in a foil packet. I've set it on a bed of corn and shiitakes and topped it with a pat of yummy chive-tarragon butter, which melts into the veggies and keeps the fish wonderfully moist. Everybody gets to open their own packet at the table—like Christmas in the summer. SEE RECIPE »

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Great Grilled Seafood Recipes
Even More Amazing Grilled Seafood

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 »

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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 »

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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 »

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Seafood Recipes
Recipes Using Cilantro

Grace in the Kitchen

Dasvidaniya Vietnam

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Moscow Banh Mi // © Con Poulos

This riff on a classic Vietnamese sandwich uses classic borscht ingredients like chopped beets and horseradish mayonnaise. / © 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.

Honestly, what's better than a sandwich? It's the most efficient vehicle for total food-to-face delivery. It seems, though, that every storefront houses either a burger joint, cupcake café or Vietnamese sandwich shop. Though I will never get tired of traditional banh mi, I was looking for something different when I came up with this riff, which uses quick-pickled carrots, beets and horseradish—classic borscht ingredients—to make a clever and unusual Moscow Banh Mi. SEE RECIPE »

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Chicken Sandwiches
Vietnamese Recipes

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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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 »

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