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Mouthing Off

By the Editors of Food & Wine Magazine

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Grace in the Kitchen

Sardines, My Solitary Pleasure

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Open-Face Sardine Sandwiches with Tangy Aioli  // © Sally Gall

Pair these simple open-faced sandwiches with a fresh, lemony white like an Albariño. / © Sally Gall

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.

Oh, Costco, how do I love thee? Let me count the ways: Chinese sausages, chapati flour, Israeli quark, Lundberg rice (at a fraction of retail) AND eight packs of Season brand sardines packed in olive oil (yay!). My go-to quick meal often includes opening a tin of sardines, mixing them with some type of onion and mayo or mustard and slapping it on grainy crackers. These open-face sandwiches are definitely a more complex step up but still fast, easy and supernutritious. After my long Saturday morning runs, this so totally hits the spot. My kids aren't convinced (neither is my husband, but at least he doesn't wrinkle his nose), so I tend to enjoy them in relative solitude, which is all right by me, especially after a long run.

It doesn't hurt to wash it all down with a cold, crisp IPA or two—I especially like Lagunitas and Sierra Nevada—but then the whole solitude thing can seem a little depressing (by appearances only). I'm reminded of MFK Fisher (that goddess) and how she prepared herself elegant meals that she enjoyed with wine all by herself. SEE RECIPE »

Related: More Recipes Using Sardines
Cheap and Delicious Recipes
Affordable Recipes for a Crowd

Grace in the Kitchen

Ribs Under Pressure

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Blueberry-Glazed Ribs // © Petrina Tinslay

Blueberry glaze makes the edges on these ribs nice and sticky. / © Petrina Tinslay

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.

Way back in April, when blueberries were crazy cheap, I made a huge batch of this yummy syrup to keep on hand for all sorts of great applications (ice cream, yogurt, pound cake, etc.).  Last night, though, as I was rummaging through my fridge, I spotted the syrup and remembered these ribs I made a while ago. Easy enough to pick up at my supermarket, but it was already 6 p.m. and cooking ribs conventionally takes an awfully long time.

The pressure cooker, however, is kind of amazing at quickly braising tougher cuts of meats (also beans, stock, and grains, among other things). I sliced two racks into four-rib sections and nestled them into the pot, to which I added a spice blend of garlic, onion, black pepper, cumin, smoked salt and just enough water to fill about 1/3 of the cooker. Once covered and on high power for 20 minutes, the ribs were fork tender. Just enough time to get the blueberry glaze done. A quick pop on the grill, and 10 minutes later they were on the table. I know I sound like a broken record around the Test Kitchen, but pressure cookers are truly astonishing! SEE RECIPE »

Related: More Ribs Recipes
Pressure Cooker Tips
Recipes Using Blueberries

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

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