If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Category: Parmesan Cheese

Tortellini Soup with Spinach, Onions, Carrots and Fennel and how it ended up on our table.

Tortellini Soup with Spinach, Onions, Carrots and Fennel and how it ended up on our table.

When you live in a food town like New York, you discover places all over the city that are worth a detour anytime you’re close to them.  A recent doctor’s visit put me within two long blocks of the Sullivan Street Bakery.  I am so […]

Orecchiette with Buttermilk, Peas and Pistachios from Bon Appetit

Orecchiette with Buttermilk, Peas and Pistachios from Bon Appetit

When it comes to Buttermilk, I can come up with three recipes that require it: Waffles, Fried Chicken and Biscuits.  Buttermilk comes in quarts. The only recipe of the three that requires that much Buttermilk is perhaps the chicken marinade which is used to tenderize […]

Parmesan and Pancetta Toasts

Parmesan and Pancetta Toasts

I love pasta in all its forms and I serve it at least once a week. Since I seem to be incapable of making two servings of sauce, inevitably we end up with a freezer full of single portions.  I do not always label these. […]

Chicken Florentine

Chicken Florentine

I spend an inordinate amount of time seeking recipes for that workhorse of the weeknight meal, the boneless, skinless chicken breast. But let’s face it, we could all overdose on chicken breasts. In a writing class I took before launching Chewing The Fat, one of […]

Zucchini Corn and Parmesan Fritters

         I’ve always gotten a kick out of stories of massive Zucchini crops suddenly emerging in August and causing their growers to wonder what on earth to do with all of them.  When I was in Elementary School, I distinctly remember a classmate whose mother’s […]