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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 »

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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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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

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 »

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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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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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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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