Grace in the Kitchen
This is a stellar combination of juicy roast beef with bitter broccoli
rabe and melty provolone cheese. © Christina Holmes
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.
Never have nine ingredients come together to make my mouth water as much as the ones in this crazy-good, Italian grilled-cheese sandwich. Olive oil-sautéed bitter broccoli rabe, anchovies, garlic, crushed red pepper, roast beef, sweet-spicy Peppadew peppers, provolone and crusty bread are all pressed together to make a gooey, crunchy mess. For me, it honestly doesn’t get better. If I’m rushed, I don’t even blanch the broccoli rabe before sautéing it. All good, since I love bitter flavors. I can feel my salivary glands getting a bit active! SEE RECIPE »
Related: Hot, Melted Sandwiches
America's Best Breakfast Sandwiches
Best Sandwiches in the U.S.
Andrew Zimmern's Kitchen Adventures
This dish has all the complex flavors of traditional North African cuisine, yet it’s surprisingly simple. If sardines aren’t available, try using any fresh fish. I prefer small fish: anything from 5 ounces to 2 pounds is perfect. I also make this recipe once a year with a whole wild salmon—I just triple the rub/sauce elements and cut deep slashes in the fish for holding the seasonings and to help it cook evenly. Look, the world would be a better place if we all ate small fish with the heads on once a month, so go buy some mackerel, sardines, mullet, rouget, small pompano, porgies, skate, you name it... and get your fish groove on. Last thought, this makes a great fish dish for Passover. From my lips to God’s ears. SEE RECIPE »
See More of Andrew Zimmern’s Kitchen Adventures
In F&W's April issue, guest editor Mario Batali teaches Jimmy Fallon how to make pasta, braise meat and stuff calzones. Here, the superchef recommends what wines to drink when the cooking is done.
2009 Contadi Castaldi
Pair with: Mini Calzones, Crab Salad with Mint Oil
“I love not-too-pricey sparkling wines, especially in spring.”
2010 St. Michael-Eppan Lagrein
Pair with: Fettuccine with Spicy Sausage
“A juicy red for spicy pasta.”
2008 Au Bon Climat Nuits-Blanches au Bouge Chardonnay
Pair with: Osso Buco with Horseradish Gremolata (photo)
“I’m breaking all the rules here, pairing meat with white wine.”
2012 Giacomo Bologna Braida Brachetto D’Acqui
Pair with: Balsamic Strawberries
“A strawberry dessert makes me think berry-colored wine.”
Related: Mario Batali's Full Cooking Lesson
Behind-the-Scenes at Mario Batali Bootcamp with Jimmy Fallon
Mario Batali Recipes
F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I’m always looking for quicker ways to cook whole grains. Executive food editor Tina Ujlaki has extolled the awesome Village Harvest frozen grains. I also love Pedon’s bags of dried grains that magically cook in a pot of water (just like pasta) in 10 minutes. I particularly love the blend of five different grains, which I recently sautéed with shallots and mushrooms to serve as a superfast side dish. But Pedon’s products are great in any recipe that calls for farro, barley or wheat berries.
Related: How to Cook with Grains and Legumes
More Delicious Farro Recipes