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By the Editors of Food & Wine Magazine

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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 »

Grace in the Kitchen

A Fruit Salad for Adults

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Melon-and-Strawberry Salad with Spicy Lemongrass Syrup // © Hallie Burton

Chilies add subtle heat to this exceptional fruit salad. / © 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.

I dare you to bring this sophisticated fruit salad to a picnic! Not sure if the kids will go crazy for it, but the grown-ups certainly will. Especially if you bring icy cold bottles of white rum and seltzer to mix with the fruity juices left in the bottom of the bowl. SEE RECIPE »

Related: More Fantastic Fruit Salads
Healthy Summer Fruit Recipes
Fruit Desserts

Grace in the Kitchen

Double Fake-Em Cheeseburger — Hold the Cheese

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Spiced-Tofu Sandwiches

Even meat-loving Texans love Grace Parisi's Spiced-Tofu Sandwiches. // © Lucas Allen

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.

Our staff is pretty tough when it comes to recipe critiques—especially something as "fringe" as tofu. They hear "come to the kitchen to try a tofu blah blah blah…" and either come by reluctantly, or tune it out altogether. I had to tempt them back with a pork sandwich in the same message. In this dish, extra-firm tofu is marinated in a fragrant mix of coriander, fennel, black pepper, bay, paprika and garlic for 48 hours to soak up the spices' flavors. Then it's grilled and sandwiched with sweet pickles, lettuce, tomato and BBQ mayo in brioche buns. This "burger" ended up getting more kudos than the pork sitting on the adjacent platter. Texan and big meat guy Ray Isle was impressed—that's extraordinarily high praise! SEE RECIPE »

Related: More Recipes with Tofu
Vegetarian Sandwiches
Healthy Sandwiches

Grace in the Kitchen

Common Denominator Brunch

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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 had six people coming for brunch on Sunday and thought maybe I'd give myself a break and put out bagels and lox. No such luck! One guest was a vegetarian, another was gluten-intolerant and a third didn't like lox. Who doesn't like lox?

Then I remembered an article I wrote in February for our Fast column called "Family Dinner Without the Drama." I refuse to cater to every individual taste bud in my house, so I must find common denominators. To satisfy all my brunch guests, I needed to find something gluten-free, vegetarian and lox-less. Then it hit me—baked huevos rancheros! Zesty tomato sauce, tortilla chips, and fried eggs come together in ramekins before being smothered in Jack cheese and baked in the oven to create a dish similar to Mexican shirred eggs. The result was a tasty, superfast meal enjoyed by all of my guests. SEE RECIPE »

Related: More Quick Mexican Recipes
More Breakfasts with Eggs
Healthy Mexican Recipes

Grace in the Kitchen

Chia - Not Just for Pets Anymore

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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 wish I could wake up five times a day just so I could eat breakfast! It's truly my favorite meal of the day. This chia-seed (yes, chi-chi-chi-chia) pudding, aside from being packed with amazing nutrients, is cool, creamy and delicious. The seeds, when soaked in almond milk (or soy if you like), swell and get kind of gooey, like tapioca. Just make sure you check your teeth before you walk out the door! SEE RECIPE »

Related: Irresistable Pudding Recipes
Healthy Breakfasts
The Best Healthy Recipes Ever

Chefs

Christina Tosi Eats Her Vegetables for New Taste of Upper West Side

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Momofuku Milk Bar's Christina Tosi.

Gabriele Stabile

First of all, a round of applause for Christina Tosi, the Momofuku Milk Bar star and brand-new, James Beard Award–winning Rising Star.

Tosi is, of course, best known for getting New York City addicted to buttery Crack Pie (even my trainer can’t stay away from it). But next Wednesday, May 16, Tosi will be up to her pastry counter in vegetables. That night, the Vegetables at Dovetail dinner kicks off the fun-filled New Taste of the Upper West Side festival; the festival is co-hosted by F&W hero, Andrew Zimmern. The five-course vegetarian dinner will be prepared by some of the city’s great chefs: Dovetail’s John Fraser, Ed Brown, F&W Best New Chef Missy Robbins, Top Chef winner Harold Dieterle and, of course, Tosi.

If you want to confirm the high vegetable quotient of the dinner, here’s a sneak peak at the menu:

*Avocado salad with ramps, watercress and eggplant (Fraser)
*Quinoa-crusted white and shaved asparagus with morels and egg yolk emulsion (Brown)
*Barley risotto, nettles and formaggio fresco (Robbins)
*Raviolo with spring vegetable "pockets" and spring truffles (Dietrle)
*Coach Farm triple cream cheese with truffles and grapes (Fraser)
*Tristar sorbet, celery root ganache and lovage (Tosi)

Besides seeing all those terrific chefs in action, there’s this: Proceeds from the evening go to New York Sun Works, a program that improves students' understanding of environmental science in urban schools. Fraser is super involved with this great program, which brings greenhouse science labs to the schools and teaches students how to grow hydroponic vegetables.

Tickets are $195; they’re available at New Taste of the Upper West Side.

Related:  Chefs Make Change
Vegetarian
Healthy Vegetable Dishes

 

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