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Grace in the Kitchen

Wine Braised Chicken with Parsnips

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© Lucy Schaeffer

In this easy one-pot braise, you get the best possible combination:
crisp-skinned chicken and a luscious wine sauce.
© Lucy Schaeffer

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.

One of the great perks of working at Food & Wine is that my kitchen is conveniently located about 15 feet from the wine tasting room. When Ray Isle and Megan Krigbaum, our wine gurus, have finished tasting a few wines, they often give us the nearly full bottles to cook with (uh, yeah, cook).

In true quid pro quo fashion, they eat what we produce and we drink what they discard (which is fine by me). Everybody’s happy! This quickly braised chicken dish calls for a bold, fruity white wine with a nice balance of sweetness and acidity, which is why a California Chardonnay, not too oaky, works extremely well. The acidity mellows the buttery richness of the chicken while toning down some of the sweetness of the parsnips. The recipe serves 4—in my case, my husband and I and our two kids, which works out nicely since it calls for an entire cup of wine, leaving just enough for my husband and I to enjoy with the meal. SEE RECIPE »

Related: More Braising Recipes
Chicken Thigh Recipes
Amazing Chicken Breast Dishes

Test Kitchen Tease

Crazy-Good Chicken-Fried Rabbit

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

Crazy-Good Chicken-Fried Rabbit

Justin Chapple


Despite cuteness concerns, rabbit is one of the most sustainable meats available today. It’s surprisingly healthy and leaner than chicken, but still exceptionally flavorful and just as versatile. If you're still thinking rabbit isn’t your thing, just imagine it fried. This week, F&W’s Test Kitchen made this crazy-good chicken-fried rabbit. Like traditional recipes, the rabbit pieces were tenderized in buttermilk, then coated with a combination of all-purpose flour, stone-ground cornmeal, sage, cayenne pepper and salt. The pieces cooked to a golden brown with an extremely crunchy crust in less than ten minutes. A sprinkle of salt and a dash of Tabasco made them even better. This recipe will be revealed in our January issue, but in the meantime, practice with this Crispy Buttermilk Fried Chicken from F&W’s Grace Parisi.

Related: Fried Chicken Recipes

Test Kitchen Tip

How to Make Ethiopia's Famous Flatbread

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Injera

Photo by John Kernick

To make the Ethiopian bread injera, you have to ferment the batter. But how do you know it has fermented long enough? Read about how I found out the hard way >

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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.

Read more >

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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

 

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.

Read more >

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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

Andrew Zimmern's Kitchen Adventures

The Queen of Sicilian Cuisine's Brilliant Rabbit

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Grilled Wine-Braised Rabbit with Chimichurri

© Stephanie Meyer

In Sicily in fall 2009, I had a chance to eat, hang out and get some private instruction from the queen of Sicilian cuisine, Eleonora Consoli. She is a force of nature and a champion of Sicilian melting pot cuisine. Her stunning villa in the shadow of Mount Etna is filled with lemon trees, herb pots, a collection of copper dessert molds, cassata forms (pans) and the types of photos in silver frames that are jaw dropping (El, is that you with Onassis and Jackie?). She is a feisty and strong-minded lady and things are done her way in her kitchen. Read more >

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Holiday Game Plan

A Sephardic-Ashkenazi Jewish New Year

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Sephardic Round Challah bread, a traditional food for Rosh Hashanah, the Jewish New Year.

© Zubin Schroff

Having an Ashkenazi father and a Sephardic mother means the best of both culinary worlds when celebrating Rosh Hashanah, the Jewish New Year. Read more >>

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Andrew Zimmern's Kitchen Adventures

Spaghettini with Arugula, Pancetta, Herbs and Eggs

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Spaghettini with Arugula, Pancetta, Herbs and Eggs

© Stephanie Meyer

There is no better midnight dinner than this one. Period. End of discussion.

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