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Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

9 Ways to Use Portobello Mushrooms

9 Ways to Use Portobello Mushrooms

Portobello mushrooms can lend meaty texture and rich flavor all kinds of dishes, from a club sandwich to a meatless pâté. Here are 9 ways to cook with this vegetarian-favorite ingredient.

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Blogger Spotlight

Vegetarian Ventures on Making Dinner for Omnivores

Shelly West of Vegetarian Ventures.

Shelly West is a Midwestern vegetarian with a sweet tooth. Here, she shares her delicious meatless comfort-food dishes.

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Grace in the Kitchen

Egg Sammy Reinvented

© Stephanie Foley

This witty take on a breakfast staple stirs delicious
herbed croutons right into soft, creamy scrambled
eggs—eliminating the need for a side of toast.
© 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.

I managed to squeak in a 12-mile run this morning before work (yeah, I’m just about an hour late…oops!). I’m a few weeks away from a big race and I thought it would be fun to kill myself before I have to stand on my feet all day and cook. A consolation is that I have a gigantic pantry at work, which means there’s always something to make for breakfast (my favorite meal of the day!).

Nothing beats eggs and toast for an immediate dose of savory protein and carbs. This one is a particular favorite of mine, in that it’s all combined in one dish. I fried bread cubes with herbs and a garlic clove (the garlic gets discarded), then added them to very soft scrambled eggs and cooked everything together for about a minute. All of which I devoured while sitting down, thankfully. Divine! SEE RECIPE »

Related: Savory Bread Pudding Recipes
Egg Breakfast Recipes
Breakfast for a Crowd

Supermarket Sleuth

Okra: The Best Unsung Frozen Vegetable

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© John Kernick

Chef Marcus Samuelsson's Roasted Sweet Potato and Sautéed Okra Salad.
© John Kernick

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

I’m usually very pleased with certain frozen vegetables from the supermarket, like baby peas, edamame and whole leaf spinach. Frozen baby okra is at the top of my list right now. I know there are a lot of okra haters out there, but if you’ve never tried it or you’re willing to give it another chance, you just might be pleasantly surprised. Frozen baby okra, in a bag or a box, is actually as good a vegetable as I have ever bought from a farmer. The pods are small and firm and never seem waterlogged or freezer distressed like other frozen green vegetables, and you never have to deal with the prickly fuzz that covers superfresh pods.

Related: Fantastic Okra Recipes
Vegetable Dishes for Carnivores
Quick Vegetable Main Dishes

Grace in the Kitchen

Gnarly

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Spicy Cheddar Witch Fingers // © David Malosh

Come Halloween, shape cheesy crackers into creepy witch fingers,
pressing a sliced almond into each one to make the nail. // © David Malosh

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.

Practically any recipe can be adapted for Halloween with just a few changes. Of course, changing the name is purely conceptual unless you make physical changes to match the name. I turned my favorite cheese coin recipe into perfectly ghoulish Halloween tidbits by rolling the dough into long cylinders, putting an almond “fingernail” at one end and calling them Spicy Cheddar Witch Fingers. SEE RECIPE »


Related: Spooky Halloween Recipes
Ghoulish Halloween Cocktails
Frightening Halloween Desserts

Grace in the Kitchen

Spicy-Sweet Southwestern Summer Salad

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Chipotle-Corn Salad // © Kristen Strecker

The chipotle chiles for this spicy fresh-corn salad are available in the Latin section of big supermarkets around the country. / © Kristen Strecker

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 sometimes joke in the kitchen that a particular chef whom I adore, uses the same three ingredients (often in the same dish) over and over and over: honey, lime and chipotle. Yeah, it's a magical combination, and one I've used often enough, so I can't really get too snarky. In this  dish, though, I've allowed the grilled corn and vidalia onions to be the only source of sweetness. It's balanced by the tartness of the lime and the heat of the chipotles is smoothed out by the sour cream. I love it alongside a smoky charred rib eye or even grilled salmon. SEE RECIPE »

Related: More Corn Recipes
Southwestern and Tex-Mex Dishes
Grilled Corn Recipes

Grace in the Kitchen

Guitars & Pizza: Two Passions

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Perfect Pizza Margherita // © James Baigrie

Let the dough for this pizza rest overnight for a chewy, slightly tangy crust. / © 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.

There are three acceptable reasons to play hooky: gorgeous weather (wear sunscreen to avoid tan evidence), meeting your husband for "lunch" and mental burn-out. None of which applied to me today, but I ditched work anyway. I spent the afternoon at Matt Umanov's noodling around on guitars made by Bill Collings, from Austin (who happens to be the cousin of my sister-in-law), and falling in love with a piece of wood that far exceeded my annual dining-out budget (for my entire family, that is). Maybe that sister-in-law can put in a good word...

To console myself after walking out crestfallen and starving, I popped in to Keste pizzeria next door for just about the most delicious margherita pizza in the city. I think my version could be just as good, if only I had a wood-burning stove. Getting that crust just right was a true labor of love. I must have spent weeks perfecting the balance of ingredients, trying a multitude of flours, canned tomatoes and mozzarellas. The margherita is really just a jumping off point—a trip to the farmers' market can be a great inspiration for interesting toppings.

Purslane is awesome when it's available, as are baby kale, green garlic and nettles. It's a good thing I'm a better cook than I am a guitar player, because even if I tried REAL hard, I could never justify buying something so precious for myself. As it is, my husband bought me a gorgeous Breedlove guitar for Christmas, which (it turns out) exceeded my dining-out budget just a smidge. But I'm working it off by making pizza margherita for the family tomorrow night. SEE RECIPE »

Related: More Pizza Recipes
Best Pizza Places in the U.S.
Wine Pairings for Pizza Toppings

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.

 

Related: More Healthy Snacks
Healthy Asian Recipes
Fantastic Recipes Using Beans

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 »

Related: More Greens Recipes
Vegetable Side Dishes
30-Minute Sides

Grace in the Kitchen

Roasted Tomatoes: Better than Canned

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Oven-Dried Tomatoes // © Petrina Tinslay

Hours of cooking help these tomatoes develop concentrated, sun-dried flavor while retaining the juiciness of ones that are fresh-off-the-vine. / © 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.

I remember the first time I tested a recipe for oven-dried tomatoes—it was eye-opening and (I thought) completely original, until I learned that my little Italian grandmother had been doing it for decades. There's really no mystery. You apply gentle heat to ripe tomatoes to remove some of the moisture and concentrate the flavors and then preserve them in oil for use in the winter. Canned tomatoes don't hold a candle to these silky, plump and intensely flavored filetti di pomodoro. SEE RECIPE »

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