F&W's superstar senior recipe developer Grace Parisi takes a look back at a year in delicious recipes, and names her favorites.
Food & Wine
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Baked Camembert with Pears
It’s amazing how wonderfully six little ingredients can come together in this warm first course. I like this one especially because it’s so simple, yet presents itself so elegantly—perfect for a dinner party.
Creamy Piquillo Pepper and Chickpea Soup with Chicken
The challenge to develop this recipe was that it had to be done in 7 minutes. I'm pretty fast at prep, so it might take someone else 10 minutes. The taste is complex and layered, which is astounding for something that takes so little time to prepare.
Lamb shoulder is a favorite of mine, but it’s not easily prepared in 30 minutes unless you cut it into little cubes. Thinly cut shoulder chops are great because you can cook them whole and they quickly become very tender. Here, they braise with dried cherries and apricots, which become chutney-like.
I like this dish as much in theory as I do in practice. Four simple ingredients come together so brilliantly: red curry paste, olive oil, lime juice and okra. It’s great with broccoli, cauliflower, asparagus, green beans…anything, really.
I love pork katsu (Japanese schnitzel) and kimchi, so combining the two made perfect sense to me, especially if you mashed it all together to make a patty. The silky sautéed spinach and sesame mayo are the perfect accompaniments.
Chicken legs can be boring, not to mention too homey to serve at a dinner party. But these, braised with leeks and peas in vinegar, are at once elegant and appealing. It’s a dish I made often this past spring.
The soccer fields in Red Hook, Brooklyn, were home to many amazing Latin American food trucks, one of which served the best arepas I’d ever had. It was the inspiration for these arepas, which I make pretty frequently, not just during soccer season.