Grace in the Kitchen
Making stuffed peppers with sausage instead of
ground meat adds a great kick of flavor. // © Quentin Bacon
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 don’t think I’d have become a cook if it weren’t for my mom and all of the great food I was exposed to growing up with her. This recipe was part of a story about reinventing some classic Italian American dishes that my mom prepared throughout my childhood. For the story, I developed the recipes, then sent her copies and ingredients to try them out herself and report back on her findings. It was a huge success and loads of fun—she liked them all. You can read her comments online. It will be just more than a year since this recipe was published and nearly a year since my mom passed away, so it’s pretty sad to look at and remember. It’s silly to honor her memory with stuffed peppers, but she really did like them and she really was proud of being a part of the Food & Wine team and proud of me. Though I don’t know if I’ll be able to cook any of these recipes anytime soon, as delicious as they were. SEE RECIPE »
Andrew Zimmern's Kitchen Adventures
My childhood summers were spent on the South Fork of Long Island, New York, where we clammed in the bay, crabbed in the salt ponds with heads of snapper, blues and porgies, and foraged for ropes of mussels. My dad would hold on to my ankles and lower me between the rocks of the jetties on Georgica and Main beaches in East Hampton, and I would pull dozens of pounds from those rocks for our bonfire cookouts. We’d use small mussels for chowder or soup, and the larger ones for this dish the next night at home. This is a dish I have eaten all over coastal Chile and in Galicia in Spain—it’s simple but inspired and it will impress your guests. It seems like a fancy hors d’oeuvres but I use it as a cold seafood course at dinners, an easy do-ahead dinner or potluck contribution when I am sick of everyone’s lemon bars! SEE RECIPE »
See More of Andrew Zimmern’s Kitchen Adventures
F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.
I’m a sucker for popcorn and all other toasty, savory corn snacks, from chips to corn nuts, to Halfpops and those Spanish imports called Quicos. Recently, one of my favorite versions, which was called Glad Corn and sold in pocket-size bags, disappeared from my health food store, only to reappear in a larger format and renamed Pop’d Kerns.
It resembles classic popcorn without the fluff, and with the kernel portion fried (I assume) until exploded and super-crispy. I’ve only had the plain version—and I think I’ll stick to that. They’re awesome and addictive straight out of the bag, but they also make wicked-good, nut-free, sweet-and-salty bark or rochers if you fold them into melted dark, milk or even white chocolate.
Related: F&W Editors' Favorite Snacks