Test Kitchen
FROM THE FEBRUARY, 2011 ISSUE
Valentine's Day: Pan-Roasted Rack of Lamb
A Valentine's Day strategy: Roast rack of lamb, then use the pan with the drippings to make a delectable sauce.
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September, 2010
Perfecting Cooked Greens
Collards boiled to mush are a Southern fixture, but F&W's Grace Parisi tells how to prepare all kinds of greens (recipes, right) so they're tasty and tender.
July, 2010
Perfecting Fried Chicken
Chefs have become obsessed—obsessed—with fried chicken. F&W's Grace Parisi makes a buttermilk-soaked kind that's great dredged in flour or dipped in a beer batter (recipes, right).
June, 2010
Fruit Dessert Hobo Packs
F&W's Grace Parisi wraps chunks of juicy fruit in foil with flavorings and tosses the packets on the grill. The ultimate result: warm and unbelievably easy desserts (at right).
May, 2010
A Lesson in Dumplings
With Korean, Vietnamese and Chinese flavors and an easy five-minute dough, F&W's Grace Parisi makes the perfect pot stickers (recipes at right).
May, 2010
Perfecting Hummus
Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs and soup (recipes at right).
April, 2010
The Flatbread Shortcut
Store-bought naan and pita can do more than scoop up dip. F&W's Grace Parisi uses them to make everything from pizza to burritos.
March, 2010
Amazing Grains
F&W's Grace Parisi shows how versatile whole grains can be with terrific recipes that work with everything from brown rice and barley to spelt and farro.
February, 2010
Perfecting Hot Wings
F&W's Grace Parisi makes the best classic buffalo wings (slightly crispy, a bit saucy and very spicy), then creates seven new versions with flavorings like Old Bay or Jamaican jerk.
December, 2009
Perfecting Caramel
F&W's Grace Parisi experiments with ever-versatile caramel, making chewy candies, crunchy toffee and a sticky sauce.
November, 2009
Perfecting Thanksgiving Dinner: Turkey
F&W’s Test Kitchen offers an amazing version of classic Thanksgiving turkey, plus two innovative variations.
November, 2009
Perfecting Thanksgiving Dinner: Vegetables
F&W’s Test Kitchen offers an amazing version of classic Thanksgiving vegetable side dishes, plus two innovative variations.
November, 2009
Perfecting Thanksgiving Dinner: Stuffing
F&W’s Test Kitchen offers an amazing version of classic Thanksgiving stuffing, plus two innovative variations.
November, 2009
Perfecting Thanksgiving Dinner: Soup
F&W’s Test Kitchen offers an amazing version of classic Thanksgiving soup, plus two innovative variations.
November, 2009
Perfecting Thanksgiving Dinner: Pumpkin Pie
F&W’s Test Kitchen offers an amazing version of classic Thanksgiving pumpkin pie, plus two innovative variations.
November, 2009
Perfecting Thanksgiving Dinner: Mashed Potatoes
F&W’s Test Kitchen offers an amazing version of classic Thanksgiving mashed potatoes, plus two innovative variations.
November, 2009
Perfecting Thanksgiving Dinner: Greens
F&W’s Test Kitchen offers an amazing version of classic Thanksgiving greens, plus two innovative variations.
November, 2009
Perfecting Thanksgiving Dinner: Cranberry Sauce
F&W’s Test Kitchen offers an amazing version of classic Thanksgiving cranberries, plus two innovative variations.
October, 2009
Perfecting Gnocchi
American chefs are busy riffing on this Italian classic. Here, F&W’s Grace Parisi shares one traditional recipe and three tasty variations.
September, 2009
Perfecting Fruit Jams
Small-batch jams are an easy way to join the DIY food revolution. F&W’s Grace Parisi shares five supereasy summer-fruit recipes.
August, 2009
Perfecting Quick Pickles
Following the example of pickle-obsessed chefs, F&W’s Grace Parisi creates three simple brines for everything from carrots to cauliflower.
June, 2009
Ultimate Sausage Guide
Inspired by the spate of new sausage restaurants, F&W’s Grace Parisi creates easy condiments for the four major kinds of links.
May, 2009
Perfecting Ramen
Inspired by chefs’ and food bloggers’ new passion for this Japanese classic, F&W’s Grace Parisi came up with an incredibly meaty broth for chewy, slippery noodles.
April, 2009
Perfecting Whole Fish
Looking a whole fish in the eye needn’t be intimidating: It’s easy to prepare and often much more delicious than fillets. F&W’s Grace Parisi shares three great rubs for red snapper and three simple cooking methods.
March, 2009
1 Roast Beef, 2 Great Meals
F&W’s Grace Parisi creates a delectable, healthy, and affordable roast beef, then transforms the leftovers into a second meal.
February, 2009
Perfecting Risotto
F&W’s Grace Parisi shares a simple, classic recipe for Milanese risotto, then offers three worldly variations.
December, 2008
Top Weekend Breakfasts
Whether you call them breakfast or brunch, these recipes from the F&W Test Kitchen are the ideal start to any Saturday or Sunday.
December, 2008
Perfecting Chicken Soup
From one deeply flavorful chicken broth, F&W’s Grace Parisi creates four exceptional soups.
November, 2008
Perfecting Apple Pie
Using a mix of Granny Smith, Pink Lady and Golden Delicious apples, F&W’s Grace Parisi transforms one iconic pie into a trio of desserts.
October, 2008
Perfecting Mussels
F&W’s Grace Parisi shares a classic recipe for mussels in white wine, then creates amazing alternatives with clam broth, sake and lager.
September, 2008
Oozy, Gooey Chocolate Cake
More decadent than molten chocolate cake: one filled with warm peanut butter, caramel, raspberry or marshmallow, reveals F&W’s Grace Parisi.
August, 2008
Perfecting Fruit Desserts
F&W’s Grace Parisi loves to bake big fruit desserts for summer parties. Here, she creates easy mix-and-match fillings and toppings.
June, 2008
Guacamole: The Remix
F&W’s Grace Parisi invents a smoky guacamole, then presents three ingenious ways to use it: in a soup, an hors d’oeuvre and a salad dressing.
June, 2008
Marcia Kiesel’s Top Grilling Tips
Four suggestions for no-fuss, delicious grilled dishes.
May, 2008
Perfecting the Cupcake
F&W’s Grace Parisi invites you to play with two sensational batters, three fabulous frostings and loads of toppings (from granola to crushed Oreos) to create your own irresistible mix-and-match cupcake variations.
March, 2008
Perfecting the Panini
F&W’s Grace Parisi reinvents the classic grilled cheese by experimenting with four fantastic hot-sandwich breads and fillings.
February, 2008
The Perfect Pot Roast
F&W’s Grace Parisi refines—and redefines—this quintessential wintry braise.
December, 2007
Perfecting the Cookie
F&W’s Grace Parisi opts for baking soda instead of baking powder to create delectable holiday sugar cookies that are especially crispy.
November, 2007
Perfecting Biscuits
For exquisitely flaky biscuits, F&W's Grace Parisi makes sure to do two things: Use lots of cold butter and chill the dough before baking it.
October, 2007
The Fluffiest Cheese Soufflé
Soufflés are quite simple, says F&W's Grace Parisi: The base can be refrigerated overnight and the cooked soufflés reheated in the oven.
September, 2007
The Perfect Tomato Sauce
The secret to excellent tomato sauce? According to F&W’s Grace Parisi, the trick is starting with superlative whole (not crushed) tomatoes and simmering them with whole (not chopped) garlic cloves. The result: A classic marinara that can quickly be spun into all sorts of variations.
June, 2007
Layer Cake Greatness
Combining moist, spongy cake and frosting that’s a perfect balance between sweet and buttery, this recipe is my ideal.
May, 2007
Perfect Salad Dressings
These three basic dressing recipes should be indispensable parts of any cook’s repertoire; you can add just an ingredient or two and transform them into dozens of variations. I’ve included my favorite riffs here, along with lots of mix-and-match salad options.
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