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Mouthing Off

By the Editors of Food & Wine Magazine

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Grace in the Kitchen

Semifreddo: Low-Tech Ice Cream

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Lemon-Honey Semifreddo // © Hallie Burton

This restaurant-inspired frozen mousse is an easy-to-make alternative to ice cream. / © 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 remember thinking how fancy those soft, cakey lady fingers were. My mom would have them in the freezer waiting to be put to good use: Zuppa Inglese (English Trifle, Italian style), cheesecake edges, ice cream bombes…yum! I've put them inside a very light and lemony frozen dessert called semifreddo, which is easier and more elegant than ice cream because it's served in slices. You see the lovely cross-sections—like an inside-out ice cream cake. SEE RECIPE »

Related: More Frozen Desserts
Recipes with Honey
Italian-American Classics

Wine Wednesday

Sauvignon Blanc Cheat Sheet

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Courtesy of Franciscan Estate Napa Valley

Courtesy of Franciscan Estate Napa Valley

Ah, Sauvignon Blanc. It’s zesty, it’s crisp, it’s loaded with citrusy zing, it whets the appetite and it tastes great served cold on a hot day. And, once in a while, it smells like a green pepper exploded in your glass. More on why Sauvignon Blancs sometimes have a cat-pee aroma and great bottles of it under $20. »

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Grace in the Kitchen

Chicken Satay on a Bun

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Chicken Burgers with Spicy Peanut Sauce // © David De Vleeschauwer

Chicken satay gets turned into a fast, weeknight meal-ready burger with spicy Thai peanut sauce. / © David De Vleeschauwer

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.

Always on a quest to limit my family's consumption of red meat (and use chicken in sneaky ways), I created this burger with spicy Thai peanut sauce as a sort of sandwichy riff on chicken satay. It's superfun, superlean and superdelicious! When I want a lower-carb dinner, I form the meat mixture into smaller patties and skewer them onto sugar cane or lemongrass stalks, grill them like kebabs and serve them with lettuce leaves. SEE RECIPE »

Related: More 30-Minute Burgers
Fast and Easy Chicken Recipes
The Best Burgers in the U.S.

Taste Test Tuesday

Taste Test: Best Bacon

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Bacon taste test

Bacon tast test / © Maggie Mariolis

Depending on its smokiness, saltiness, fattiness and flavor, bacon can range from basic breakfast staple to pure porcine perfection. Food & Wine editors sampled both nationally available and mail-order artisanal brands to find out which bacon is truly the best. Read more >

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Grace in the Kitchen

The Truth About Trout

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Grilled Trout with Lemon-Caper Mayonnaise / © Con Poulos

Spreading a little mayonnaise on a thin, white, flaky fish like trout before grilling keeps it moist and adds rich flavor. / © 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.

Generally, I'm not a fan of fresh water fish—I find the flavor a bit murky and muddy—unless they're agressively marinated and grilled. Catfish and tilapia especially need some kitchen TLC. Trout, not so much. It's pretty durned tasty when brushed with a little of this tangy lemon-caper mayo and grilled. SEE RECIPE »

Related: More Grilled Fish Recipes
Grill Once, Eat Twice
F&W's Ultimate Grilling Guide

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