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Mouthing Off

By the Editors of Food & Wine Magazine

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Cookbooks

Cookbook We Can’t Wait to See: Jamie Kennedy’s Book

Canadian chef Jamie Kennedy

Chef Jamie Kennedy; courtesy of Joanna Dickins

I’m obsessed with Toronto, which is why I’m thrilled to hear about the upcoming cookbook that Ivy Knight, the editor of the terrific site Swallow, is working on with one of Canada’s very best chefs, Jamie Kennedy. READ MORE>

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Grace in the Kitchen

A Lesson in Comfort Food

Grace in the Kitchen: Comfort Food

Photo © John Kernick

Grace Parisi's recipes bring happiness to the homesick.

For the past 10 years, I’ve hosted au pairs from all over the world: Brazil, Croatia, the Ukraine and every state in Germany. In turn, the au pairs have introduced my family to their amazing cultural traditions. In Germany, for instance, Advent means eating a sweet every day of December until the 24th, and Saint Nicholas Day, December 6, involves leaving shoes outside the bedroom door to be filled with candy. (Boy, did those au pairs love their chocolate.) I’ve had to combat a lot of homesickness, too, and food has always been my method. For Jenno (Sicilian-German), there was hazelnut-chocolate spread, eaten by the spoonful; for Alona (Ukrainian), buttery, crunchy chicken Kiev; for Glauce (our mournful Brazilian), hearts of palm salad; and for Katja (our intrepid German), chicken with spring greens. Those au pairs may not remember me, but I think of them whenever I make one of these recipes.

RECIPES:

Hearts of Palm and Avocado Salad This tropical salad is fresh and tangy with a terrific creamy dressing.

Quick Chicken Kiev Putting herb butter into the chicken breasts makes them insanely moist and succulent.

Tarragon Chicken with Spring Greens This aromatic chicken cooked with arugula, watercress and romaine lettuce makes a great one-skillet meal.

Hazelnut-Chocolate Spread This quick and easy homemade version of Nutella is super-rich and nutty.

Related: Ultimate Comfort Food Recipes
Comfort Food Starters
Fast and Easy Ethnic Dishes

F&W Parties

Great GoogaMooga Returns to Brooklyn

Food tents at Great GoogaMooga Festival

The food scene at Great GoogaMooga; courtesy of C. Taylor Crothers

Great GoogaMooga, the epic food and music festival that took over Brooklyn's Prospect Park for a weekend last spring is back for 2013 and kicking off on Friday, May 17. READ MORE >

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Grace in the Kitchen

Fast Southern Italian: The 45-Minute Nonna

Grace Parisi in the Kitchen

Photo © John Kernick

F&W’s Grace Parisi reinvents her Calabrian grandmother’s favorite recipes so they’re lighter and speedier.

Creating recipes that hit all the high points of southern Italian cooking is a no-brainer for me—one set of my grandparents came to this country from Palermo, the other from Messina and a town in Calabria. My maternal grandfather was a baker, pizzaiolo and restaurateur, and my paternal grandmother (my namesake) was an amazing home cook who taught me that not every southern Italian dish comes with a red sauce. My recipes here are a tribute to her. Southern Italians love their raisins, pine nuts and capers, all of which I mix into meatballs simmered in a sweet-and-sour braising sauce: agrodolce. Our beloved raisins and capers appear again with stewed peppers in a luscious side dish, peperonata, that I serve with grilled baby lamb chops. Aside from the chops, which may have been a bit fancy for my grandma, I think everything here would have been quite at home on her table.

Recipes

Grilled Eggplant Parmesan This grilled-vegetable version of eggplant Parmesan, like the one Grace Parisi's Calabrian grandmother used to make, is much lighter than the fried kind.

Grilled Lamb Chops with Peperonata A hearty mix of stewed peppers, onions, raisins and anchovies makes this peperonata more of a side dish than a condiment.

Agrodolce Meatballs Even in southern Italy, not every meatball is drenched in tomato sauce. These are cooked in a sweet-and-tart mixture of balsamic vinegar and chicken broth.

Oil-Poached Tuna with Fennel and Orange In this clever one-pot dish, Grace Parisi poaches fennel, shallots and orange zest in extra-virgin olive oil. She then cooks a tuna steak in that oil, making the fish incredibly moist and flavorful.

Related: More Fast Recipes from Grace
Fast Italian Recipes
Italian-American Classics

Trendspotting

5 Food Fads That Faded

Food Fads That Faded: Floribbean Cuisine

Photo © Peter Arkle

F&W celebrates its 35th anniversary throughout March. For more fun clips from the archives (like legend Julia Child looking badass), follow us on Instagram #FW35th @foodandwinemag. Here, the trends that came and went.

“Floribbean” Cuisine
In the late ’80s, F&W proclaimed that Floribbean food and cocktails were here to stay.

Southwestern Food
“The Southwest is hot!” F&W exclaimed in 1987. This is still true; just not the food.

Creole & Cajun
Jambalaya and gumbo are classics, but they’re not “state of the art eating,” as F&W reported in 1989.

Sun-Dried Tomatoes
Along with Camembert and pasta salad, a talisman of the high life from the Reagan era.

Baby Veggies
Itty-bitty vegetables seem to reappear on menus (and in F&W) every five years or so. The last time was 2008.

Download the Full Story: 35 Years of Food Trends »

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Congratulations to Mei Lin, winner of Top Chef Season 12.

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