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Mouthing Off

By the Editors of Food & Wine Magazine

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Grace in the Kitchen

Spicy-Sweet Southwestern Summer Salad

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Chipotle-Corn Salad // © Kristen Strecker

The chipotle chiles for this spicy fresh-corn salad are available in the Latin section of big supermarkets around the country. / © Kristen Strecker

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 sometimes joke in the kitchen that a particular chef whom I adore, uses the same three ingredients (often in the same dish) over and over and over: honey, lime and chipotle. Yeah, it's a magical combination, and one I've used often enough, so I can't really get too snarky. In this  dish, though, I've allowed the grilled corn and vidalia onions to be the only source of sweetness. It's balanced by the tartness of the lime and the heat of the chipotles is smoothed out by the sour cream. I love it alongside a smoky charred rib eye or even grilled salmon. SEE RECIPE »

Related: More Corn Recipes
Southwestern and Tex-Mex Dishes
Grilled Corn Recipes

Andrew Zimmern's Kitchen Adventures

Seared Sea Scallops with Fresh Green Curry

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Seared Sea Scallops with Fresh Green Curry and Spinach

© Stephanie Meyer

Scallops are so delicious this time of year and this Thai green curry is a superb way to do something a little special with them. This is Saturday night food in my house, not Tuesday night fare.

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Test Kitchen Tease

The Most Amazing Lemon Bundt Cake

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Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

The Most Amazing Lemon Bundt Cake

Justin Chapple


Citrus zest packs a big punch, so you usually only need a small amount to lend lots of flavor. We test hundreds of recipes for the magazine, books and our website, which has taught us that chefs, bakers and cooks often call for way too much of it in their recipes. That’s why we were a smidge skeptical when testing this lemon bundt cake from Matt Lewis and Renato Poliafito (co-founders of Baked in New York City). Their recipe called for the zest of ten lemons, which sounded absurd! But, because these boys haven’t led us down the wrong path before—their cookbooks are F&W staff favorites and they're part of our Masters Series—we elected to trust them. Ten lemons and one dulled Microplane later, this cake was exactly what we’d hoped: tender, moist and incredibly lemony. A good amount of sugar creates a lovely caramel-colored crust, and the cake is drizzled with a tangy lemon glaze before being sprinkled with toasted almonds. Look for the recipe in our December issue, but in the meantime, try this grapefruit-spiked Lemon-Glazed Citrus-Yogurt Pound Cake. For more recipes from Matt and Renato, click here or check out their latest cookbook: Baked Elements.  


Related: More Cake Recipes

F&W's Ultimate Guide to Dessert Recipes

Grace in the Kitchen

Guitars & Pizza: Two Passions

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Perfect Pizza Margherita // © James Baigrie

Let the dough for this pizza rest overnight for a chewy, slightly tangy crust. / © 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.

There are three acceptable reasons to play hooky: gorgeous weather (wear sunscreen to avoid tan evidence), meeting your husband for "lunch" and mental burn-out. None of which applied to me today, but I ditched work anyway. I spent the afternoon at Matt Umanov's noodling around on guitars made by Bill Collings, from Austin (who happens to be the cousin of my sister-in-law), and falling in love with a piece of wood that far exceeded my annual dining-out budget (for my entire family, that is). Maybe that sister-in-law can put in a good word...

To console myself after walking out crestfallen and starving, I popped in to Keste pizzeria next door for just about the most delicious margherita pizza in the city. I think my version could be just as good, if only I had a wood-burning stove. Getting that crust just right was a true labor of love. I must have spent weeks perfecting the balance of ingredients, trying a multitude of flours, canned tomatoes and mozzarellas. The margherita is really just a jumping off point—a trip to the farmers' market can be a great inspiration for interesting toppings.

Purslane is awesome when it's available, as are baby kale, green garlic and nettles. It's a good thing I'm a better cook than I am a guitar player, because even if I tried REAL hard, I could never justify buying something so precious for myself. As it is, my husband bought me a gorgeous Breedlove guitar for Christmas, which (it turns out) exceeded my dining-out budget just a smidge. But I'm working it off by making pizza margherita for the family tomorrow night. SEE RECIPE »

Related: More Pizza Recipes
Best Pizza Places in the U.S.
Wine Pairings for Pizza Toppings

Supermarket Sleuth

3 Tasty Ways to Flavor Edamame

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Indian-Spiced Edamame // © James Baigrie

Give healthy, protein-packed edamame a flavor
boost with different sauces and spices.
© James Baigrie

F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

A little light went off the first time I tried Daniel Orr’s olive-oil-and-spice–tossed edamame recipe, and I haven’t eaten a plain pod since. The genius lies in the fact that to get to the beans, you have to sort of bite them out of the pods anyway, so why not add flavor to suit your mood. Some of my favorite iterations include olive oil and curry powder, soy sauce and toasted sesame oil, and cumin, roasted pumpkin seed oil and lime.

 

Related: More Healthy Snacks
Healthy Asian Recipes
Fantastic Recipes Using Beans

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