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.
Stuffed shells were a big treat when I was growing up. A little bit more labor intensive than baked ziti but not as complicated as lasagna, my mom would make shells for special occasions. Hers were straight ricotta-filled shells with a homemade (delicious) tomato sauce. Sometimes she’d put meat in the sauce or add spinach to the ricotta. Though I loved hers, I like a bit more texture and complexity to my stuffed shells. Sweet, caramelized fennel mixed with sautéed bitter radicchio, stinky (yummy) Fontina cheese, and creamy ricotta fill my shells. I originally developed this recipe to satisfy an editorial challenge: A jarred tomato sauce taste test. We tried dozens of jarred marinara sauces and some were phenomenally disgusting. I will not name names. The one favored by our staff was Rao’s—no surprise. It has a great consistency, rich flavor and spot-on seasoning, and is perfect for using straight out of the jar or in a recipe. For this dish, I combined the sauce with some cream to make it even richer and silkier. Though this recipe may seem complicated, using a good-quality jarred sauce, albeit a little doctored, makes it entirely doable. SEE RECIPE »
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Andrew Zimmern's Kitchen Adventures
Every cook wants to know how to make this superb soup, and the reason is its simplicity. As in all Italian food, simplicity trumps all. A mixture of greens is great in the recipe, but if you just use escarole, so be it. I first had soup like this in Cervinia in northern Italy, on a spring ski trip. Small huts dotted the lower slopes of the ski resort so you could schuss up, eat a bowl of soup and ski off quickly. This is farmhouse cooking at its best. I think the bread makes the soup what it is. You tell me, but I can assure you that this will become a staple of your repertoire right away. SEE RECIPE »
See More of Andrew Zimmern’s Kitchen Adventures
Courtesy Little Duck Organics
F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I'm one of those crazy moms that makes all of my ten-month-old daughter's food, except for the occasional treat. My favorite packaged baby snack out there are the Little Ducks Organics Tiny Fruits. Unlike some snacks, which contain a lot of different ingredients, these are just pencil-eraser-sized bits of freeze-dried organic fruit. They are actually so delicious, I can’t help snagging a few myself.
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Winemakers across Europe have worked to save indigenous grape varieties from extinction, often bringing them back from a few surviving vines. Here are four to try.
Illustration © Alex Nabaum
In the late 1970s, winemaker Vangelis Gerovassiliou of Greece helped rescue this silky variety from one remaining vine. Now, wineries around the country make wines with it. Bottle to Try: 2011 Zafeirakis Malagousia ($16)
Native to Italy’s Piedmont region, citrusy Nascetta was virtually gone when winemaker Valter Fissore of Elvio Cogno first started experimenting with it in the mid-1990s. Bottle to Try: 2011 Elvio Cogno Anas-Cëtta ($33)
Only a few hundred vines of this crisp, minerally white variety were left when Spanish vintners revived it; now there are more than 3,000 acres. Bottle to Try: 2011 Gaba do Xil Godello ($17)
A full-bodied white variety, Pecorino was thought to be extinct when a few final vines were found in the 1980s. Now it’s grown in much of central Italy. Bottle to Try: 2011 Velenosi Villa Angela ($15)
Related: More from F&W's May Issue: 5 Promising New Wine Regions
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