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Mouthing Off

By the Editors of Food & Wine Magazine

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Blogger Spotlight

Easy Meals from a Recipe Goddess

Over nearly 18 years in the F&W Test Kitchen, former senior editor Grace Parisi created more than 1400 recipes including reader favorites like grilled eggplant parmesan and her perfect herb-and-lemon roasted chicken. Grace's dishes have been widely adored because they're delicious, but also because they often incorporate just the right twist to make a simple recipe really great (like baking a whole stack of pancakes at once as one fluffy cake). It's no surprise that she's now doing the same thing on her blog, Tales of a Recipe Goddess, which she's writing while working on a new memoir-style cookbook. Her recent take on shakshuka is not to be missed.

 

Related: All of Grace Parisi's Recipes
Grace's Weeknight Dinner Party Menu
Grace's Easy Holiday Brunch

 

 

Grace in the Kitchen

Semifreddo: Low-Tech Ice Cream

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Lemon-Honey Semifreddo // © Hallie Burton

This restaurant-inspired frozen mousse is an easy-to-make alternative to ice cream. / © 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.

I remember thinking how fancy those soft, cakey lady fingers were. My mom would have them in the freezer waiting to be put to good use: Zuppa Inglese (English Trifle, Italian style), cheesecake edges, ice cream bombes…yum! I've put them inside a very light and lemony frozen dessert called semifreddo, which is easier and more elegant than ice cream because it's served in slices. You see the lovely cross-sections—like an inside-out ice cream cake. SEE RECIPE »

Related: More Frozen Desserts
Recipes with Honey
Italian-American Classics

Grace in the Kitchen

The Truth About Trout

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Grilled Trout with Lemon-Caper Mayonnaise / © Con Poulos

Spreading a little mayonnaise on a thin, white, flaky fish like trout before grilling keeps it moist and adds rich flavor. / © 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.

Generally, I'm not a fan of fresh water fish—I find the flavor a bit murky and muddy—unless they're agressively marinated and grilled. Catfish and tilapia especially need some kitchen TLC. Trout, not so much. It's pretty durned tasty when brushed with a little of this tangy lemon-caper mayo and grilled. SEE RECIPE »

Related: More Grilled Fish Recipes
Grill Once, Eat Twice
F&W's Ultimate Grilling Guide

Grace in the Kitchen

Healthy & Delicious From the Farmers' Market

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Braised Greens with Tomatoes // © James Baigrie

This fast dish combines antioxidant-packed dark, leafy greens and lypocene-rich grape tomatoes. / © James Baigrie

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.

Sometimes I could eat nothing for dinner but a mess of greens. Unfortunately, my family requires protein and a starch. But on the rare occasion when I'm alone (four weeks each summer when the kids are at camp and eating camp food—which is one step above hospital food—I can indulge in the opposite of indulgence. SEE RECIPE »

Related: More Greens Recipes
Vegetable Side Dishes
30-Minute Sides

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 »

Related: More Recipes with Tofu
Vegetarian Sandwiches
Healthy Sandwiches

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 »

Related: More Grilled Salmon Recipes
Indian Recipes
Even More Salmon 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

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 »

Related: More Fantastic Chicken Recipes
Asian Recipes
Grace Parisi's Best 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.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.