Marcia Kiesel

Chocolate Frosting
Rating: Unrated
22
The inspiration for this frosting technique comes from dessert maven Maida Heatter's Book of Great Chocolate Desserts (Alfred A. Knopf). Use it to lavish a layer cake, envelop a sheet cake, or swirl atop cupcakes. Or, forgo the cake completely and slather it onto cookies, brownies, or whatever else you see fit.
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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.
F&W's opinionated Marcia Kiesel has had it with he-man grilling. With the 10 recipes here, she shows why a gentle fire is better than shooting flames and why the taste of fresh herbs is superior to the flavor of char.Get free recipes every week! Click here to sign up for The Dish—our weekly e-mail newsletter.
Fresh Shell Bean Stew
Rating: Unrated
New!
This poblano chile-inflected stew is perfect as a light lunch with plenty of crusty bread or served with grilled steak.Plus: More Soup Recipes and Tips
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This is a real old-fashioned American classic chocolate cake recipe. It's very moist, very chocolatey, a snap to make, and best baked the day before serving. Marcia Kiesel acquired the recipe from her friend Joyce Cole, who got it from her mother.In 2018, Food & Wine named this recipe one of our 40 best: Longtime F&W Test Kitchen Supervisor Marcia Kiesel was credited for this very moist, very chocolaty, easy-to-make layer cake, but the recipe originated with a waitress at the Beekman Arms in Rhinebeck, New York, who got it from her mother. The secret is unsweetened chocolate in the batter, which lends the cake a rich, deep chocolate flavor. The thick, creamy frosting hits just the right balance, but Kiesel says, “the original was served right out of the pan, no frosting at all, and that’s my favorite way to eat it.”
"You'd think salmon is so rich you wouldn't want a butter sauce with it," Marcia Kiesel says. "But beurre blanc is complex. It tastes shallot-y and wine-y. It really complements the flavor of the fish." Slideshow:  More Salmon Recipes 
Fresh Shell Bean Stew
Rating: Unrated
New!
This poblano chile-inflected stew is perfect as a light lunch with plenty of crusty bread or served with grilled steak.Plus: More Soup Recipes and Tips
This is a real old-fashioned American classic chocolate cake recipe. It's very moist, very chocolatey, a snap to make, and best baked the day before serving. Marcia Kiesel acquired the recipe from her friend Joyce Cole, who got it from her mother.In 2018, Food & Wine named this recipe one of our 40 best: Longtime F&W Test Kitchen Supervisor Marcia Kiesel was credited for this very moist, very chocolaty, easy-to-make layer cake, but the recipe originated with a waitress at the Beekman Arms in Rhinebeck, New York, who got it from her mother. The secret is unsweetened chocolate in the batter, which lends the cake a rich, deep chocolate flavor. The thick, creamy frosting hits just the right balance, but Kiesel says, “the original was served right out of the pan, no frosting at all, and that’s my favorite way to eat it.”
"You'd think salmon is so rich you wouldn't want a butter sauce with it," Marcia Kiesel says. "But beurre blanc is complex. It tastes shallot-y and wine-y. It really complements the flavor of the fish." Slideshow:  More Salmon Recipes 
After you shell the shrimp for this dish, simmer the shells in water to make a simple stock. If you wish, you can substitute large sea scallops for the shrimp. Slideshow:  Amazing Shrimp Dishes 
Four-Chile Chili
Rating: Unrated
1
Chili first made its appearance in the early 1800s as "chili con carne." It was billed as a favorite dish in Mexico, although it originated in the American Southwest and was reportedly loathed by Mexicans. Chili rose to great popularity in the 1930s, after World War I had made all-American foods stylish. Great Comfort Food Recipes
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Looking to match the earthiness and tropical fruits in an unoaked Chardonnay from New Zealand, Marcia Kiesel created this dish of fresh zucchini, balanced by soft, ripe Taleggio and roasted marcona almonds. More Salad Recipes
Warm sautéed zucchini slices lightly melt slivers of fresh mozzarella, while a sprinkling of chopped olives adds salty flavor in this simple, summery dish. Serve with crusty bread.Plus: More Vegetable Recipes and Tips
For a heartier version of this delicate soup, add warm cooked wild rice to the broth before serving.Plus: Ultimate Thanksgiving Guide More Warming Soup Recipes
The pungent marjoram in the creamy sauce for this crisp-skinned chicken might seem like it would overwhelm the aromas of melon and honeysuckle in a New Zealand Chardonnay. But lightly oaked Chardonnay can stand up to foods with strong flavors like fresh herbs as long as the dish has some richness. Plus:  More Chicken Recipes 
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The black beans need to soak overnight, so plan accordingly. More Delicious, Quick Side Dishes
There are lots of ways to use this rich, smoky and slightly sweet butter: soften it and spread it on slices of bread, then toast them in the oven, or dab the butter on sautéed chicken or duck breasts or pan-fried pork, lamb chops or steak. More Terrific Condiments
Large chunks of toasted pita stay delightfully crunchy in this bread salad, laced with white anchovies and topped with a garlicky sour cream dressing. More Salad Recipes
Quick-pickled cucumber slices give this delicate, fresh-tasting soup a little zing. More Fast Soup Recipes
Warm Mushroom Salad
Rating: Unrated
2555
Warm salads used to be common on restaurant menus, but their popularity has waned, for no good reason. This terrific salad is made with warm mushrooms that develop great meaty flavor when cooked with soy sauce. Terrific Green SaladsPlus: More Vegetable Recipes and Tips
The original version of this recipe from Dine with Your Friends, published in 1936 by the Women's Faculty Club of Northwestern University Medical School, called for a mixture of boiled ham and ground veal. We substituted bacon for the ham to add a nice touch of smokiness. Plus:  Great Comfort Food Recipes