Grace Parisi

Grace Parisi's Feijoada
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My old Brazilian nanny, feeling displaced and perpetually homesick (Brazilians call it saudade), would only crack a smile when I made Brazil's national dish feijoada, which, for the sake of my family's happiness, turned out to be a weekly occurrence. It's a hearty stew made with black beans, pork shoulder, carne seca (dried beef like beef jerky), linguiça calabresa (a pork sausage like kielbasa) and hunks of slab bacon. It's quite a project—one that I reserve for the weekend. But saudade doesn't differentiate between weekday and weekend, so I found myself making a fast version. I like to use canned beans, serrano ham, prosciutto or bresaola (Italian air-dried beef) because it most closely approximates carne seca's slightly-gamey, meaty flavor.
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F&W’s Grace Parisi rethinks dips and skewers, creates mini versions of comfort-food classics and prepares other irresistible hors d’oeuvres.
The health benefits of almonds are myriad and well documented. Here, ingenious ways to use almond milk in recipes.
Be the star of a cookie swap with these gorgeous sandwich cookies. If you're feeling lazy, opt for Maury's Cookie Dough, available at supermarkets or by calling 877-328-3687. More Cookie Recipes
This decadent pear-and-caramel trifle is perfect for a party because it can be made a day ahead and it serves a crowd. Slideshow: Great Make-Ahead Desserts 
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Researchers believe one secret to a balanced diet is eating a rainbow of colors. Inspired, the F&W Test Kitchen created 22 delicious recipes that would do Pantone proud, from translucent summer rolls to salmon encrusted with black sesame seeds.
Food & Wine offers the best lessons on how to cook turkey for Thanksgiving. Here are spectacular spice rubs, brines, glazes and marinades; plus tips on how to deep-fry your bird.
Researchers believe one secret to a balanced diet is eating a rainbow of colors. Inspired, the F&W Test Kitchen created 22 delicious recipes that would do Pantone proud, from translucent summer rolls to salmon encrusted with black sesame seeds.
Food & Wine offers the best lessons on how to cook turkey for Thanksgiving. Here are spectacular spice rubs, brines, glazes and marinades; plus tips on how to deep-fry your bird.
F&W's Grace Parisi opts for baking soda instead of baking powder to create delectable holiday sugar cookies that are especially crispy.
Following the example of pickle-obsessed chefs, F&W's Grace Parisi creates three simple brines for everything from carrots to cauliflower.
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A little cocoa in the icing gives these spiderweb sugar cookies a little chocolate flavor.More Halloween Recipes
These crisp and colorful pumpkin sugar cookies are perfect with a glass of milk. More Halloween Recipes
Vegetable-and-Ravioli Lasagna
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Fresh spinach ravioli are a clever shortcut for making lasagna: Each ravioli is already a mini layer of pasta, cheese and vegetable. This recipe is especially fast to make using preroasted or grilled vegetables from the deli counter. More Pasta Recipes
Wild Mushroom Lasagna
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In this decadent lasagna, store-bought fresh pasta sheets are layered with wild mushrooms in a creamy wine sauce. More Vegetarian Pasta Recipes
Grandma's Lasagna
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Although we tested three different Bolognese-style lasagnas with creamy béchamel sauce, we decided that the definitive lasagna had to have tomato sauce, chunks of meat, shredded mozzarella and creamy ricotta cheese. Great Comfort Food Recipes
Fried Green Tomato BLTs
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This is a brilliant marriage of two classics: cornmeal-dusted green tomatoes and a bacon, lettuce and tomato sandwich. Danny Meyer: Wine Pairings for Sandwiches More Tasty Sandwiches
Adding Guinness, or any dark beer, to the brine gives the turkey a toasty flavor and helps give the skin a dark brown color. Slideshow: Cooking with Beer 
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Gingery Chicken Noodle Soup
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Grilled Miso Shrimp
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When grilling shrimp or scallops, use sticks of lemongrass or sprigs of rosemary as an alternative to metal or bamboo skewers. Plus:  Summer Grilling 
Creamy chicken stew and biscuits baked together is the ideal meal in a pot. F&W’s Grace Parisi’s version is unforgettable: The gravy is boldly spiced, and the biscuits are unbelievably moist and tender thanks to chicken stock and sour cream in the batter. Slideshow: Great One-Pot Meals