Grace in the Kitchen
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 »
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Grace in the Kitchen
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
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
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
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 »
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Grace in the Kitchen
Prepare the crust and fruit portions of this delicious crumble before baking them together so the topping stays crispy.
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.
After years of struggling with soggy fruit crumbles, I stumbled upon a clever method while testing a chef's recipe (huh, imagine that?). Cook the filling and crumble separately, and then bake them together for a few minutes to marry the flavors. Ta-da! The fruit is tender and jammy, and the crumble is crisp and perky. It's completely equal to the sum of its delicious and perfectly cooked parts! SEE RECIPE »
Grace in the Kitchen
Chilies add subtle heat to this exceptional fruit salad. / © 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 dare you to bring this sophisticated fruit salad to a picnic! Not sure if the kids will go crazy for it, but the grown-ups certainly will. Especially if you bring icy cold bottles of white rum and seltzer to mix with the fruity juices left in the bottom of the bowl. SEE RECIPE »
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Grace in the Kitchen
This riff on a BLT uses fried cornmeal-dusted green tomatoes instead of the usual red tomatoes in this classic sandwich. // © Quentin Bacon
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's so hard to wait till the end of summer for all those green tomatoes straggling on the vines to make fried green tomatoes. It's easy enough to get a few at the farmers' market early in the season, if I ask one of the farmers to pick some for me. I've tried this tangy BLT with tomatillos, which work in a pinch, but there's something about green tomatoes that is just so comforting. SEE RECIPE »
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