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Mouthing Off

By the Editors of Food & Wine Magazine

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Grace in the Kitchen

Double Fake-Em Cheeseburger — Hold the Cheese

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Spiced-Tofu Sandwiches

Even meat-loving Texans love Grace Parisi's Spiced-Tofu Sandwiches. // © Lucas Allen

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.

Our staff is pretty tough when it comes to recipe critiques—especially something as "fringe" as tofu. They hear "come to the kitchen to try a tofu blah blah blah…" and either come by reluctantly, or tune it out altogether. I had to tempt them back with a pork sandwich in the same message. In this dish, extra-firm tofu is marinated in a fragrant mix of coriander, fennel, black pepper, bay, paprika and garlic for 48 hours to soak up the spices' flavors. Then it's grilled and sandwiched with sweet pickles, lettuce, tomato and BBQ mayo in brioche buns. This "burger" ended up getting more kudos than the pork sitting on the adjacent platter. Texan and big meat guy Ray Isle was impressed—that's extraordinarily high praise! SEE RECIPE »

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Grace in the Kitchen

Tantalizing Tandoori

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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.

Two smells I do not like lingering in my house (though I do like eating the food): curry and salmon. And now they are both in a single dish—tandoori salmon! But here's the beauty: It gets cooked outside on a grill. The neighbors poke their heads over their fences, intrigued and enticed by the aroma, but once I serve it, there's no trace left except what's wafted onto my clothes and hair. SEE RECIPE »

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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 »

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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 »

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Grace in the Kitchen

One Juicy Bird

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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.

Brining is—hands down—the best way to infuse poultry with loads of flavor. Especially something like Cornish hens, which can be pretty tasteless. I've given these bland little babies a huge boost with Asian flavors like ginger, star anise, kaffir lime leaves and dried chiles and left them to brine for 24 hours. So tender, so flavorful and so much fun to tear apart with your fingers and eat with sticky rice, lettuce leaves and sliced chiles. SEE RECIPE »

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Grace in the Kitchen

Chia - Not Just for Pets Anymore

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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 wish I could wake up five times a day just so I could eat breakfast! It's truly my favorite meal of the day. This chia-seed (yes, chi-chi-chi-chia) pudding, aside from being packed with amazing nutrients, is cool, creamy and delicious. The seeds, when soaked in almond milk (or soy if you like), swell and get kind of gooey, like tapioca. Just make sure you check your teeth before you walk out the door! SEE RECIPE »

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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 »

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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 »

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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.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.