F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Mouthing Off

By the Editors of Food & Wine Magazine

RSS
Grace in the Kitchen

Senegalese Penicillin

© Stephanie Foley

The base for this West African Chicken Soup is a
deeply flavorful chicken broth.
© 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.

Straight-up chicken soup is supposed to be some sort of panacea that people swear by, but it doesn’t work on me. I might do better with ramen, minestrone or pho. Maybe those soups, with all of their complexities could temporarily distract me from feeling crummy. But I’d rather just listen to music. Nothing lifts my spirits like African dance music with great percussion and horn sections. Three of my favorites are Touré Kunda and Orchestra Baobab from Senegal, and Fela Kuti from Nigeria. Their names alone are uplifting. I do like chicken soup, but not for it’s curative promises. It’s a blank canvas onto which you can throw all sorts of interesting colors.

This version uses flavors of West Africa—ginger, curry, coconut milk and banana. Though I can’t dance while I'm eating the soup, I certainly can while I prepare it. And therein lies (my) cure. SEE RECIPE »

Related: More Chicken Soup Recipes
Delicious Warming Soups
Easy Chicken Recipes

Grace in the Kitchen

Brazilian Sausage and Beans

default-image
Campfire Feijoada / © Tina Rupp

F&W's Grace Parisi smartly substitutes dried jerky for traditional but harder-to-come-by carne seca in this Brazilian stew.

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.

Whenever I made feijoada, which was pretty often, having lived with a perpetually homesick Brazilian au pair for two years, I would rack my brain for a source of dried beef, or carne seca. After getting my husband a membership to the Jerky of the Month Club for Father's Day, it dawned on me that jerky was a perfectly acceptable alternative. This easy version is one I make when we're out camping, because everything is either dried or vacuum-sealed, needing no refrigeration. A perk: Using jerky that is highly seasoned requires even fewer ingredients. Between the andouille and beans, there's no need to add salt either. SEE RECIPE »

Related: More Hearty Stew Recipes
Recipes Using Black Beans
Beef Stew Recipes

advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
advertisement
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.