Grace Parisi

By Food & Wine
Updated May 24, 2017
Tina Rupp
The seasoned cookbook author (and former F&W Test Kitchen Editor) shares her signature dishes, from hummus deviled eggs to chicken in tarragon-mustard cream sauce.
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Herb-and-Lemon-Roasted Chicken

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This roast chicken is foolproof and fantastic. Plus, it's versatile enough for a weeknight dinner or weekend dinner party.

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Cheddar-Polenta Biscuits with Ham Salad

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If you don't have time to make both biscuits in this menu, the ham salad is terrific served on pita chips or crostini cut from a baguette.

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Greens with Chèvre Dressing

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The combination of goat cheese (chèvre) and walnut oil in this salad pays homage to the south of France. But the transformation into a creamy ranch-style dressing? Pure American.

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Hummus Deviled Eggs

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Hummus goes well with eggs—from egg salads to the deviled kind.

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Strawberry Shortcake Cupcakes

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The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month. The white buttercream frosting can be refrigerated in an airtight plastic container for up to 2 days. Return to room temperature before using.

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Chicken in Tarragon-Mustard Cream Sauce

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Grace Parisi steals the flavors from a classic French pan sauce (mustard, tarragon, white wine and cream) for this quick chicken sauté.

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White-Bean-and-Pancetta Pizza

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Pair with a crisp Chardonnay.

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Mini Black-Bottom Cheesecakes

Tina Rupp
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In these single-serving desserts from F&W's Grace Parisi, the rich and creamy cheesecakes are baked atop a chocolate-wafer base. You don't need any special equipment to make them—just a muffin tin and foil liners.

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