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Mouthing Off

By the Editors of Food & Wine Magazine

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Supermarket Sleuth

3 Tasty Ways to Flavor Edamame

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Indian-Spiced Edamame // © James Baigrie

Give healthy, protein-packed edamame a flavor
boost with different sauces and spices.
© James Baigrie

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

A little light went off the first time I tried Daniel Orr’s olive-oil-and-spice–tossed edamame recipe, and I haven’t eaten a plain pod since. The genius lies in the fact that to get to the beans, you have to sort of bite them out of the pods anyway, so why not add flavor to suit your mood. Some of my favorite iterations include olive oil and curry powder, soy sauce and toasted sesame oil, and cumin, roasted pumpkin seed oil and lime.

 

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Grace in the Kitchen

Healthy & Delicious From the Farmers' Market

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Braised Greens with Tomatoes // © James Baigrie

This fast dish combines antioxidant-packed dark, leafy greens and lypocene-rich grape tomatoes. / © James Baigrie

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.

Sometimes I could eat nothing for dinner but a mess of greens. Unfortunately, my family requires protein and a starch. But on the rare occasion when I'm alone (four weeks each summer when the kids are at camp and eating camp food—which is one step above hospital food—I can indulge in the opposite of indulgence. SEE RECIPE »

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Vegetable Side Dishes
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Grace in the Kitchen

Super-Quick Turnovers

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Plum Puff Dumplings // © Hallie Burton

This elegant interpretation of fruit danish combines purple plums with sugar and cardamom before baking them into neat puff pastry pockets. / © Hallie Burton

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.

If you have puff pastry in your freezer and some ripe fruit, there's really no excuse NOT to have dessert. All it takes is 15 minutes to roll out and cut the dough, slice some fruit and tuck it into the pastry. Thirty minutes later, it's baked and bubbling and awesome with some vanilla bean ice cream and a glass of chilled, sparkling moscato. SEE RECIPE »

Related: The Ultimate Summer Fruit Desserts
Fantastic Fruit Desserts
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Grace in the Kitchen

A Relish to Savor

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Corn Relish with Roasted Peppers // © Petrina Tinslay

This fresh, jalapeño-spiked relish offers pure corn flavor without all the heavy seasonings found in jarred versions. / © 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.

Grabbing the end-of-the-season corn at the farmers' market can be more dangerous than opening day at the Barneys Warehouse sale. Thankfully, I'm an extremely early riser, so I miss all the hung-over hipsters and brunch-bound Park Slope parents and can leave with a sackful (yeah, yeah, a reusable grocery bag) to turn into this yummy relish that I can enjoy well past the last stragglers have been picked. SEE RECIPE »

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Condiment Recipes
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Grace in the Kitchen

A Burger Even My Nonna Would've Loved

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Italian-Sausage Burgers with Garlicky Spinach // © Stephanie Foley

Using sausage in burgers is a smart shortcut, because the meat is already seasoned. / © Stephanie Foley

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 my favorite sandwiches was the pork and broccoli rabe hoagie from Tony Luke's in NYC, which sadly closed in 2007. It was cheesy, meaty and totally savory from the sautéed broccoli rabe. My cravings led me to create this almost-instant burgery riff, which uses hot and sweet Italian sausage patties (perfectly seasoned as-is) and sautéed baby spinach (not as bitter, but extremely delicious). Deli provolone—as plain as it is—is a wonder on burgers. It's gooey and appropriately mild enough to let the other flavors shine. Crusty ciabatta rolls are a must here, but make sure they're soft enough to bite through. No pierced palettes, please! (Unless that's some weird new fetish I don't know about.) SEE RECIPE »

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30-Minute Burgers
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Grace in the Kitchen

Fruitcake - No Forks Necessary

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Mixed-Berry Spoon Cake // © Lucy Schaeffer

Bring out the flavors in berries (both in and out of season) by baking them into luscious desserts like this mixed-berry cake.

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 great trick to bring out all the flavor in berries (in and out of season) is to bake them into desserts. I like this  luscious berry-laden spoon cake because it's a bit lighter and less fussy than traditional cobblers that use a pastry crust. The cake is buttery and light yet holds up to all those yummy fruit juices. Sometimes I make a double batch of the batter and put half on the bottom and half on the top, but it's delicious (and easier on the waistline) as is. SEE RECIPE »

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Grace in the Kitchen

Fruit and Crumble: Separate but Equal

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Peaches and Plums with Sesame Crumble // © Ryan Liebe

Prepare the crust and fruit portions of this delicious crumble before baking them together so the topping stays crispy.

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.

After years of struggling with soggy fruit crumbles, I stumbled upon a clever method while testing a chef's recipe (huh, imagine that?). Cook the filling and crumble separately, and then bake them together for a few minutes to marry the flavors. Ta-da! The fruit is tender and jammy, and the crumble is crisp and perky. It's completely equal to the sum of its delicious and perfectly cooked parts! SEE RECIPE »

Grace in the Kitchen

Foil Magic on the Grill

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Pork Tenderloin with Rhubarb-Shallot Compote // © Jim Franco

Make this juicy, flavorful pork tenderloin with minimal grill cleanup afterward by cooking the meat in a hobo pack.

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'm not one of those people who dismantle and scrub the grill after every use. In fact, I clean my grill at most two or three times a year. (Of course, I scrape and wipe the grates every time—I'm not a complete slug.) Hobo packs are such a great way to get smoky grilled flavor without making a huge mess. Plus, the meat and sauce are cooked together, eliminating the need for a saucepan. SEE RECIPE »

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Fast Pork Recipes
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Grace in the Kitchen

Ooey-Gooey Creamy and Crunchy Cake Sundae

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German Chocolate Cake Sundae / © Ryan Liebe

F&W's Grace Parisi reimagines the flavors of a German chocolate cake into this decadent sundae.

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.

How can anyone not love ice cream sundaes? And the same goes for German chocolate cake. It just "goggles the mind" as a friend of mine says. For those who fall into the above category, skip ahead to tomorrow's post about tofu and millet. But for those of you who do love cake and ice cream, I urge you to try this deconstructed German chocolate cake sundae. A good sundae has three crucial components: ice cream, a gooey sauce and a crunchy topping. This one has coconut ice cream, a pecan-coconut caramel sauce (like the classic cake filling) and crumbled chocolate wafers. Feel free to try different ice creams and nuts—it's a template waiting to be played with. SEE RECIPE »

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Chilled Chocolate Desserts
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Grace in the Kitchen

Ice Cream Without the Guilt

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Nectarine-Buttermilk Pops / © Con Poulos

These refreshing nectarine-buttermilk pops are not only gorgeous, they're also refreshing and low in fat. // © 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.

When it's hot, it's just too easy to polish off a pint of ice cream. Several thousand calories later, it's no wonder why I'm spilling out of my bathing suit. Here are three reasons why these popsicles are better for you than Häagen-Dazs. One, immediate portion control—it's a single pop; two, they're only about 100 calories, way less than half a serving of ice cream; and three, since buttermilk is very low in fat, each pop has less than 1/2 gram of it. SEE RECIPE »

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Fruit Desserts
Best Popsicles in the U.S.

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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.

Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.