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Mouthing Off

By the Editors of Food & Wine Magazine

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Grace in the Kitchen

Tantalizing Tandoori

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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.

Two smells I do not like lingering in my house (though I do like eating the food): curry and salmon. And now they are both in a single dish—tandoori salmon! But here's the beauty: It gets cooked outside on a grill. The neighbors poke their heads over their fences, intrigued and enticed by the aroma, but once I serve it, there's no trace left except what's wafted onto my clothes and hair. SEE RECIPE »

Related: More Grilled Salmon Recipes
Indian Recipes
Even More Salmon Recipes

Grace in the Kitchen

Fireside Grilled Cheese and Ham

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Double-Grilled Antipasto Sandwiches

Grace Parisi's melty campfire sandwich: Double-Grilled Antipasto Sandwiches // © Tina Rupp

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.

A short while ago, a friend and I were swapping campfire stories—mostly about what we cook over an open fire. He mentioned skewering a slab of bacon and a hunk of cheddar on the end of a long stick and slowly toasting them until they're sizzling and melted. He then slapped them between a hard roll and enjoyed a yummy sandwich. Thinking it sounded delicious, I tried it myself. Unfortunately, just as the cheese reached maximum melt-itude and I was reaching for my bread, the hunk oozed off the stick and onto the coals (thankfully, I had a backup of PB&J). Not one to give up, on the next camping trip, I brought prosciutto to wrap around the cheese, thus enveloping it in a crispy, meaty crust and keeping it on the stick! SEE RECIPE »

Related: More Hot, Melted Sandwiches
Brilliant Grilled Cheese Recipes
Best Sandwich Shops

Taste Test Tuesday

Best Coconut Water

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In the space of a few years, bottled coconut water went from surprising celebrity food product to supermarket staple, with new brands rushing to satisfy growing demand for the healthy refresher. F&W sampled the most familiar products, and while nothing replaces the pure flavor of a freshly tapped coconut, one brand comes close with a price to match. Here, the newcomer and other options to suit every buyer’s taste >

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Grace in the Kitchen

Common Denominator Brunch

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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 had six people coming for brunch on Sunday and thought maybe I'd give myself a break and put out bagels and lox. No such luck! One guest was a vegetarian, another was gluten-intolerant and a third didn't like lox. Who doesn't like lox?

Then I remembered an article I wrote in February for our Fast column called "Family Dinner Without the Drama." I refuse to cater to every individual taste bud in my house, so I must find common denominators. To satisfy all my brunch guests, I needed to find something gluten-free, vegetarian and lox-less. Then it hit me—baked huevos rancheros! Zesty tomato sauce, tortilla chips, and fried eggs come together in ramekins before being smothered in Jack cheese and baked in the oven to create a dish similar to Mexican shirred eggs. The result was a tasty, superfast meal enjoyed by all of my guests. SEE RECIPE »

Related: More Quick Mexican Recipes
More Breakfasts with Eggs
Healthy Mexican Recipes

Andrew Zimmern's Kitchen Adventures

Grilled Peanut-Lime Cornish Hens, Penang-Style

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Grilled Peanut-Lime Cornish Hens, Penang-Style

© Stephanie Meyer

In the early days of my travel life, I fell in love with Malay food and with the island of Penang. Pound for pound, this little island may have some of the best food in the world. On Kimberley Street or New Lane in the central city of Georgetown, the hawker stalls come alive at night and they serve some of the best chow in town.

Read more >

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