By Grace Parisi, Senior Recipe Developer, Food & Wine
Honey-Lime Strawberries with Whipped Cream Strawberries and cream make such a trite, hackneyed combination, but it's one I unapologetically will never grow tired of. It just needs a little help from some well-conceived ingredients. Here, I've made a quick syrup of mild honey, fresh lime juice and a hint of cardamom, brought it to a boil and poured it over sliced strawberries. Thirty minutes later, cooled and juicy, the compote is poured over tart lemon sorbet and topped with honey-spiked whipped cream. A little bit of lime zest makes this refreshing, quick dessert even brighter.
Slideshow: Juicy Strawberry Recipes
Honey-Lime Strawberries with Whipped Cream
2 pounds strawberries, hulled and thinly sliced
1/4 cup plus 3 tablespoons honey, preferably acacia or another mild-flavored honey
2 tablespoons freshly squeezed lime juice
1/2 teaspoon finely grated lime zest, plus more for garnish
Scant 1/4 teaspoon ground cardamom
1 cup heavy cream
2 pints lemon
Blog Posts by foodandwine.com
- foodandwine.com | Shine Food – Tue, Aug 28, 2012 11:00 AM EDT
By Grace Parisi, Senior Recipe Developer, Food & WineRead More »from Sweet Splurge: Honey-Lime Strawberries with Whipped Cream
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By Food & WineRead More »from Chicken of the Week: Crispy Corn Tortillas with Chicken and Cheddar
Crispy Corn Tortillas with Chicken and Cheddar For these flautas, Grace Parisi, F&W's Senior Recipe Developer, rolls tortillas around a savory filling and pan-fries them until crisp. More Fast Mexican Recipes
Crispy Corn Tortillas with Chicken and Cheddar
2 cups finely shredded roast chicken
4 ounces sharp cheddar cheese, shredded (1 cup)
1/2 teaspoon cumin seeds
Freshly ground pepper
12 corn tortillas
Vegetable oil, for frying
4 radishes, very thinly sliced
1/4 cup chopped cilantro
2 tablespoons finely chopped red onion
1 teaspoon fresh lime juice
1. Skewer the jalapeños on a metal skewer or fork and roast over a flame until blackened, 3 minutes. Wrap in foil and let cool slightly. Rub off the skins and remove the seeds, then finely chop. Transfer the jalapeños to a bowl and add the chicken, cheese and cumin. Season with salt and pepper; toss well.
2. Wrap half of the tortillas in a towel and microwave at high power for 1 minute, until pliable. Arrange the
- foodandwine.com | Shine Food – Tue, Aug 28, 2012 10:42 AM EDT
By Food & WineRead More »from Cocktail of the Week: Watermelon-Tequila Cocktails
Watermelon-Tequila Cocktails When watermelon is in abundance, this is a great way to use it. Chef Bobby Flay purees seedless watermelon chunks, then strains the juice through a sieve and mixes it with silver tequila, sugar syrup, blueberries, mint and fresh lime juice. More Watermelon Drinks
1/4 cup water
1/4 cup granulated sugar
8 cups diced seedless watermelon (1 pound)
1/4 cup fresh lime juice
1 3/4 cups blueberries
1 1/4 cups silver tequila
3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
1. In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.
2. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.
3. In a large pitcher, combine the sugar syrup with
By Food & WineRead More »from Ultimate 3-Ingredient Recipes for Summer
Food & Wine's Test Kitchen cooks created amazing recipes with only three key ingredients each, plus oil, salt and pepper. Their trick: exploiting the multitasking potential of everything from store-bought granola (ground in a food processor to make a kind of flour) to lemon juice (which both flavors and thickens a luscious pudding). Here, F&W presents the ultimate 3-ingredient recipes for summer.
Summer Berry TartsSummer Berry Tarts
Excellent-quality puff pastry (F&W likes the Dufour brand) makes all the difference to this minimalist fruit dessert. Berries simmered in a little sugar become a slightly gooey, fresh-tasting topping.
7 ounces frozen all-butter puff pastry from one 14-ounce package, thawed in the refrigerator
1/4 cup sugar
1/4 cup water
1 pound blackberries and raspberries (about 4 cups)
1. Preheat the oven to 375°. Line a baking sheet with parchment paper. Unfold the puff pastry on the baking sheet and cut it into two 5-by-6-inch rectangles. Cut
By Food & WineRead More »from Cocktail of the Week: Fresh Tomato Bloody Marys
Like a classic Bloody Mary, this fiery drink made with beautiful fresh tomatoes is a delicious brunch cocktail--with or without vodka. For savory flavor, add a few drops of Worcestershire sauce to each drink.
Fresh Tomato Bloody MarysFresh Tomato Bloody Marys
2 small celery ribs, minced
2 tablespoons minced onion
1 medium green heirloom tomato, such as a Green Zebra, minced
1/2 teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice
1 1/2 pounds chilled red tomatoes, coarsely chopped
1/2 cup chilled vodka
1 cup ice cubes
1 teaspoon tomato paste
1/2 small red chile, seeded and coarsely chopped
1/2 teaspoon celery salt
4 medium celery ribs and 4 thin green chiles (optional), for serving
1. In a bowl, toss the celery with the onion, tomato, lemon zest and juice and season with salt. Refrigerate while you make the drinks.
2. In a blender, puree the tomatoes, vodka, ice, tomato paste, chile and celery salt; pour into glasses.
- foodandwine.com | Shine Food – Tue, Aug 21, 2012 2:29 PM EDT
By Food & WineRead More »from Chicken of the Week: Vinegar-Braised Chicken with Leeks and Peas
Vinegar-Braised Chicken with Leeks and PeasThis outstanding chicken dish by Grace Parisi, F&W's Senior Recipe Developer, is easy enough for a simple weeknight dinner and elegant enough for a dinner party.
Vinegar-Braised Chicken with Leeks and Peas
8 whole chicken legs
Freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
3 large leeks, halved lengthwise and cut into 1-inch pieces
1 cup low-sodium chicken broth
1/4 cup white balsamic vinegar
One 10-ounce package frozen baby peas, thawed
2 tablespoons chopped tarragon
2 tablespoons chopped parsley
1/2 cup crème fraîche
1. Preheat the oven to 425° and position a rack in the upper third. Turn the chicken legs skin side down on a work surface and cut halfway through the joint. Season the chicken generously with salt and pepper.
2. In each of 2 large nonstick skillets, heat half of the butter and oil. Add the chicken, skin
By Food & WineRead More »from Sweet Splurge: German Chocolate Cake Sundae
German Chocolate Cake SundaeGerman Chocolate Cake Sundae
Grace Parisi, Food & Wine's Senior Recipe Developer, loves to take classic dessert recipes, break them down into their components and reconfigure. In this irresistible recipe, Parisi transforms a traditional recipe for German chocolate cake into an elegant and incredibly delicious ice cream sundae.
1 cup unsweetened wide-flake coconut chips (2 ounces)
3/4 cup pecan halves (2 ounces)
1 cup granulated sugar
2 tablespoons light corn syrup
3/4 cup heavy cream
1 teaspoon pure vanilla extract
Pinch of sea salt
2 pints coconut ice cream
1 cup coarsely crumbled chocolate wafer cookies
1. Preheat the oven to 350°. Spread the coconut and pecans in 2 separate pie plates. Toast the coconut for 5 minutes and the pecans for 10 minutes, until the edges of the coconut start to brown and the pecans are fragrant. Let the coconut and pecans cool, then coarsely chop the pecans.
2. Meanwhile, in a large saucepan, combine the
By Grace Parisi, Senior Recipe Developer, Food & WineRead More »from Chicken Burgers with Spicy Peanut Sauce
Chicken Burgers with Spicy Peanut SauceChicken Burgers with Spicy Peanut Sauce
Always on a quest to limit my family's consumption of red meat (and use chicken in sneaky ways), I created this burger with spicy Thai peanut sauce as a sort of sandwichy riff on chicken satay. It's superfun, superlean and superdelicious! When I want a lower-carb dinner, I form the meat mixture into smaller patties and skewer them onto sugar cane or lemongrass stalks, grill them like kebabs and serve them with lettuce leaves.
1 1/4 pounds ground chicken
1/4 cup plus 2 tablespoons very finely chopped red onion
2 tablespoons vegetable oil, plus more for brushing
2 teaspoons chile powder
1 teaspoon garam masala
1/4 cup unsweetened coconut milk
2 tablespoons creamy peanut butter
2 tablespoons hot water
2 tablespoons chopped salted peanuts
4 round ciabatta rolls, split and toasted
Lettuce, for serving
1. In a medium bowl, combine the ground chicken with 1/4
By Food & WineRead More »from Cocktail of the Week: Mango-Peach Sangria
John Besh of Restaurant August in New Orleans serves this lightly sweet, fruity white-wine sangria over plenty of ice cubes. "Use Viognier--it has a nice balance of fruit and acidity," he says.
1/4 cup mint
1 cup Grand Marnier
2 peaches, cut into thin wedges
1 bottle Viognier
1/3 cup water
1 mango, chopped
1/3 cup sugar
1. In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.
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By Food & WineRead More »from Sweet Splurge: Nutella Mousse
Gianduja MousseNutella Mousse
As if the chocolate-hazelnut spread Nutella isn't delicious enough straight off the spoon, Grace Parisi, Food & Wine's Senior Recipe Developer, folds in whipped cream and crème fraîche to create a truly decadent (and ridiculously easy) mousse.
1/2 cup chocolate-hazelnut paste, such as Nutella
1/4 cup crème fraîche
1 1/2 teaspoons brandy or hazelnut liqueur
1/2 cup heavy cream
Chocolate wafer cookies, for serving
1. In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche and brandy at low speed until smooth. In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain. Spoon the mousse into small bowls and refrigerate for 20 minutes. Serve with the chocolate wafer cookies.
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