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By the Editors of Food & Wine Magazine

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Grace in the Kitchen

More Than the Sum of Its Parts

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Grilled Okra with Red Curry-Lime Dressing // © Con Poulos

Okra gets charred and tender on the grill; tossing it with lime and store-bought curry paste gives it great 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.

We've done a few really great okra recipes over the years. The ones I love the most have been grilled or pan roasted until lightly charred and tender. The recipe I developed for our September three-ingredient story uses grilled okra that gets glazed with a simple dressing of Thai red curry paste, lime juice and olive oil. It's so easy and quick, it almost doesn't feel right to call it a recipe, but sometimes the simplest things can have the most complex flavors. SEE RECIPE »

Related: More Great Okra Recipes
Grilled Vegetable Recipes
Three-Ingredient Recipes

Andrew Zimmern's Kitchen Adventures

The Best Simple Fall Dessert: Tarte Tatin

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Seared Sea Scallops with Fresh Green Curry and Spinach

© Stephanie Meyer

I am happy to share my favorite simple dessert, a classic that every cook should learn to make. The process is simple: You essentially boil a broken caramel and it re-emulsifies, thanks to all of the juice that comes from the apples during cooking. The pectin in the fruit binds it all together, so by the time the pan is nearly dry, the apples are cooked through and the caramel has thickened.

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Test Kitchen Tease

Outstanding Triple-Decker Lemongrass Pork Burgers

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Lemongrass Pork Patties with Quick Cucumber Kimchi

Justin Chapple

Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.

There’s nothing better than testing a burger recipe to bring back a whisper of summer. This week, F&W’s Test Kitchen made these fantastic lemongrass pork patties with quick cucumber kimchi from Chicago chef Bill Kim of Urban Belly. The patties are super-thin, but powerfully flavored with minced fresh lemongrass, ginger, citrus and Thai sweet chile sauce, which added a bit of sweetness and helped produce a nicely charred crust while grilling. They cooked in only a few minutes and each sandwich was piled high with three patties. But the best part was topping them with the spicy kimchi, which came together in only two hours (traditional kimchi can take days or even weeks to prepare). After salting and rinsing the cucumbers, we simply marinated them with garlic, onion, ginger, sesame and gochugaru—coarse red pepper powder from Korea. These recipes will be available in a few months, but for now, try these panko-coated Crunchy Pork Kimchi Burgers from F&W’s Grace Parisi.

Related: Favorite Burger Recipes
Amazing Korean Recipes
Traditional Napa Cabbage Kimchi

 

Grace in the Kitchen

Carbo-Load

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Flatbread Lasagna // © Tina Rupp

This decadent lasagna is made with pocketless pita or naan bread instead of traditional lasagna noodles. / © 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.

My husband's been on a low carb diet kick for several months now (he looks great!), and you'd think that we all would be dropping pounds, since I cook nearly all of the dinners. I'm not making tons of pasta these days, and rice or bread is always now an accompaniment. But I've got to say, I've been craving a great big plate of gooey baked pasta.

This flatbread "lasagna" is probably the most carb-y casserole I've ever made, but it's delightfully evil and, I think, worth the splurge. I developed this recipe for an old column of mine—Tasting and Testing—this particular one about using flatbreads in somewhat unexpected ways. Though I'd never seen anything like this, I'd imagined (when I was hatching ideas) that it would be as if bread pudding and baked ziti got together and made a flatbread lasagna baby.

Aside from not boiling noodles, I tried to make the dish as simple as possible. It calls for jarred marinara sauce (I love Rao's—it's convenient and delicious, but kind of expensive). At home, I always have several quart containers of homemade sauce in the freezer. I've only ever used plain naan or pocketless pita, but now that there are so many flavors, it might be time to try it with onion,  garlic, olive or whole grain.  A futile nod to the health conscious? I think not. In any case, it will certainly test my husband's resolve. Never a saboteur, maybe I'll wait until he's reintroduced bread to his diet or maybe just until he's out for the night. SEE RECIPE »

Related: More Gooey Casseroles
Fantastic Baked Pasta Dishes
Terrific Lasagnas

Supermarket Sleuth

The Crunchiest Gluten-Free and Multi-Grain Crisps

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F&W Executive Food Editor Tina Ujlaki applies her incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

I was a work-study student at cooking school in France with Lesley Stowe way back when. I knew that she returned to Vancouver and started a very successful catering business. One day I was nibbling on these fantastic crackers, and found out that Leslie actually made them. Small world!

What makes Raincoast crisps so incredibly delicious is that they're not only as grainy and as light and crunchy as their name implies, but that they’re supertasty as well. I sometimes forget about the cheese or charcuterie altogether, they’re really that good on their own. My favorite flavors are the grainy Original, Cranberry Hazelnut and Rosemary Raisin Pecan, though there are three other varieties as well.

They also have a brand new gluten-free line coming out that we sampled today in the F&W Test Kitchen, and those also have the same satisfying crunch. The crisps are available at specialty food shops coast to coast. They're great with this pimento-goat cheese spread and creamy pistachio dip.

Related: More Fantastic Crackers
Tasty Snack Recipes
Delicious Party Dips

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