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Mouthing Off

By the Editors of Food & Wine Magazine

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Uni Is the New Bacon

Uni Is the New Bacon

Everything's better with... uni? Chefs around the country are embracing the salty-sweet funk and irresistible creaminess of sea urchin.

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Star Chef Recipe

Jean-Georges Vongerichten's Iconic Seared Scallops

Jean-Georges Vongerichten's Iconic Seared Scallops

Most chefs are lucky to be known for one recipe. At his Manhattan restaurant Jean-Georges, Jean-Georges Vongerichten has an entire tasting menu of signature dishes, from garlic soup with sautéed frog legs to molten chocolate cake.

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Chefpocalypse

How to Survive on Oysters

Chef Daniel Humm of New York’s Eleven Madison Park would pack light in the event of a disaster. All he needs are oysters, a shucking knife and lemons.

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The Food & Wine Diet

Now Is the Time to Pair Spicy Clams with Rosé

Spicy Clams with Rosé

Maybe if you drink rosé in February, you can will spring to arrive? That was the theory Kristin Donnelly was operating under when she popped a bottle of pink wine and made these spicy clams.

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Expert Guide

A Scallop Crudo Lesson from Eric Ripert

A Scallop Crudo Lesson from Eric Ripert

Crudo makes the most of this tender, sweet seafood. Eric Ripert shares three fast flavorings.

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Andrew Zimmern's Kitchen Adventures

Billi-Bi

Andrew Zimmern's Billi-Bi

This soup is considered one of the world's classic dishes and its complex flavors and rich, luxurious texture back that reputation up. Unlike its famous siblings in the hall-of-fame food world, this soup is fast, easy and inexpensive, a real stunner at the dinner table too. Read more >

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Grace in the Kitchen

The South Meets Spain

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Smoky Shrimp and Grits // © Quentin Bacon

This healthier version of old-school Southern grits uses less cheese, no butter and adds iron-rich spinach. / © Quentin Bacon

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.

Shrimp and Grits is one of my favorite all-time dishes. If you're willing to forgo long-cooking grits in favor of quick (not instant) grits, the dish is not only rich, flavorful, creamy and delicious, it's also superfast. I developed this recipe as part of my column on New Southern Classics (Ham Steak with Red Eye Gravy, Biscuits and Sausage Gravy, Etouffee). This is one of those Southern comfort foods that can be ungodly rich, with tons of cream, butter and cheese. I lightened it up considerably by taking out the cream, paring back the butter and cheese (it's still pretty cheesy) and folding in baby spinach to add a nutitious punch. One of my favorite Spanish tapas dishes is gambas al ajillo (shrimp with garlic and oil). I sort of tweaked it a bit by adding smoked paprika, which stands in for smoky bacon, and spooned it over the grits. I'm not a huge calorie counter, though I do watch what I eat. This one never leaves me feeling anything but satisfied and guilt-free. SEE RECIPE »

Related: More Fantastic Shrimp Dishes
Comforting Grits Recipes
Delicious Southern Recipes

Grace in the Kitchen

Miso Shrimpy

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Grilled Miso Shrimp // © Con Poulos

Double the recipe for these grilled shrimp skewers for a fantastic shrimp salad the next day. / © 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.

Everyone loves food on a stick—it's superfun! From a cook's perspective, it's also extremely easy: perfect portion control (one or two skewers per person), plus you turn each skewer as opposed to each individual shrimp. I just bought this gorgeous tub of yellow miso and some shrimp from my local Asian market/fishmonger, so this recipe was a natural choice. I doubled the recipe to be able to make shrimp salad the next day, but we ate most of that batch, too. SEE RECIPE »

Related: More Delicious Shrimp Recipes
Grilled Seafood Recipes
Cocktails for Grilling

Grace in the Kitchen

The Truth About Trout

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Grilled Trout with Lemon-Caper Mayonnaise / © Con Poulos

Spreading a little mayonnaise on a thin, white, flaky fish like trout before grilling keeps it moist and adds rich 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.

Generally, I'm not a fan of fresh water fish—I find the flavor a bit murky and muddy—unless they're agressively marinated and grilled. Catfish and tilapia especially need some kitchen TLC. Trout, not so much. It's pretty durned tasty when brushed with a little of this tangy lemon-caper mayo and grilled. SEE RECIPE »

Related: More Grilled Fish Recipes
Grill Once, Eat Twice
F&W's Ultimate Grilling Guide

Grace in the Kitchen

Faster & Better Than Takeout

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Moo Shu Shrimp // © Tina Rupp

Difficult-to-find moo shu pancakes are replaced by flour tortillas in this quick one-dish meal. © 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.

It's inconceivable that living in New York, I can't get good or even passable Chinese food in my Brooklyn neighborhood. And though it's not terribly expensive, after you pick off all the breading and scrape off all the gloppy sauce, there's literally two ounces of protein, so it actually winds up being quite pricey. Something as lean and clean as moo-shu arrives at my door mushy and limp. It's just as easy to stir-fry some shrimp with shredded cabbage and mushrooms and serve it with fluffy steamed flour tortillas and hoisin sauce. I like Lee Kum Kee hoisin, because it's not too sweet and has a surprisingly short ingredient list. SEE RECIPE »

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.