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STROZZAPRETI WITH LAMB RAGU

Hearty Italian Lamb Ragu with Strozzapreti: A Recipe for Rich, Earthy Flavors This hearty ground lamb ragu from Chef Michael Mina is the perfect pairing for Strozzapreti pasta, offering rich, deep, and earthy aromas that make it a must-try for lovers of bold flavors. While…

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by Monte Mathews

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MAPLE PECAN STICKY BUNS MADE WITH ST. PIERRE BRIOCHE

Your Fall Baking Must-Try… A FLASH FOOD! If you’ve got a craving for something sweet and sticky, let us introduce you to a delightfully easy treat. It’s one of our FLASH FOODS where we pair store-bought and pantry staples together to bring you lightning-fast recipes…

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by Monte Mathews

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A TAGINE FOR ALL SEASONS: TUNISIAN SHRIMP SHAKSHUKA RECIPE

Looking for a dish that’s bursting with flavor and versatility? Let us introduce you to Tunisian Shrimp Shakshuka, a Mediterranean twist on a classic favorite. Even better? We’re cooking it in a hand-crafted, beautiful tagine from Tunisia! What is Shakshuka? Shakshuka – the name might…

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by Monte Mathews

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PORK CHOPS WITH APPLES AND BACON

It’s Sweater Weather! And along comes this 30-minute recipe for Pork Chops with Apples and Bacon This cozy, 30-minute one-pan recipe is the kind of dinner that’ll make you feel like you’ve mastered the art of seasonal comfort cooking with almost no effort (because honestly,…

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by Monte Mathews

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ASIAN NOODLE SOUP WITH SAN-J’S CITRUS TAMARI SPLASH

San-J’s Citrus Tamari Splash is a secret weapon in making this incredibly quick and easy soup. I was recently sent San-J’s Citrus Tamari Splash. I was delighted because I’d wanted to work with Asian Noodles I’d seen at Trader Joe’s. (If there are no TJs…

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by Monte Mathews

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GUILTY PLEASURE: PHILLY CHEESESTEAKS

I’m not going to lie to you: Philly Cheesesteaks are not Health Food. We all have them: foods that are somehow irresistible—even if their ingredients are sometimes questionable like the “Cheese” in Cheesesteaks or the quality of the beef that’s used for the steak portion…

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by Monte Mathews

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FOOD 52’S ITALIAN JAM SHORTBREAD TART

IN ITALIAN, THIS SUPERB ALMOND AND JAM CONFECTION IS CALLED A ‘FREGOLOTTA’. ANDREW CALLS IT ONE OF THE EASIEST TARTS HE EVER BAKED. That’s today’s recipe. As long as you’ve got butter, sugar, and flour, you can toss whatever jams or nuts you have in…

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by Monte Mathews

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FIGS FIVE WAYS…BUT BETTER HURRY!

WE LOVE FIGS! FIG SEASON IS SHORT! HERE ARE 5 WAYS TO SERVE FIGS Figs, as a fruit, are such a delight! They come from the Ficus tree, part of the mulberry family. They’re soft, sweet, and full of tiny, crunchy seeds that make them…

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by Monte Mathews

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LOTS OF PEPPERONI PIZZA WITH SPICY HONEY SAUCE

There’s a neighborhood stand-by that serves Pepperoni Pizza with a Spicy Kick It’s called “A Lot of Pepperoni Pizza” It’s also topped with Nduja Sausage.‘Nduja is a spicy cured Italian sausage that is spiked with Calabrian chilies to give it a red sheen. It’s soft…

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by Monte Mathews

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KENTUCKY BUTTER CAKE GETS A EUROPEAN MAKEOVER

Kentucky Butter Cake, so good, we’ve featured it 3 times! This incredible Kentucky Butter Cake is not just moist. It has a glaze that soaks into the cake to make it rich and practically oozing syrup. To get the syrup to penetrate the cake, the…

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by Monte Mathews

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SUMMER STEAK AND GRILLED VEGETABLE SALAD FROM PAT LAFRIEDA

Pat LaFrieda, New York’s Butcher Quick! Name a famous butcher! Well, if you’re from New York, the first name you would likely come up with would be that of Pat LaFrieda, a third-generation butcher whose LaFrieda Meats supplies, among other places, the enormously popular Shake…

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by Monte Mathews

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BARBECUED CHICKEN WITH SANTA BARBARA BARBECUE SAUCE

When I walked into the Iacono Farm store, the phone was ringing off the hook. It was a day in advance of the weekend and everyone on the East End of Long Island was bound and determined to serve Iacono Chicken (106 Long Lane,…

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by Monte Mathews

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BUTTERY CRAB PUDDING FROM THE RIVER COTTAGE FISH BOOK

A far nicer photograph from Food and Wine @Kate Mathis Because we’re barely off the plane from Europe, I have gone archival today to bring a wonderful recipe that we published way back in 2012. It was such a hit with everyone who tried it…

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by Monte Mathews

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TOMATO BREAD PUDDING

IT’S THE HEIGHT OF TOMATO SEASON AND TOMATO BREAD PUDDING IS A MUST-COOK! We’re just back from a wonderful two weeks in Europe. The one thing that made us happy to be back was Tomatoes! Yes, Chewing The Fat’s already shared several ways to use…

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by Monte Mathews

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My name is Monte Mathews (at right). My partner, Andrew Phillips (at left) and I started this blog because we both share a lifelong interest in food and travel. We decided to put everything together in a blog called “Chewing the Fat”. To ‘chew the fat’ is a phrase that means ‘to talk or discuss informally, to talk at length about a variety of subjects.’ There’s some debate over what ‘fat’ was being chewed but here we use it to mean food and travel talk that delves a little deeper into what we eat, where it came from and to tell the stories that surround almost every recipe we share. You’ll find everything here from appetizers through to dessert...lots of desserts because Andrew is now a world-class home baker when he's not selling residential Real Estate in the city we love, New York. Andrew can be reached at [email protected]

Never before have they enlisted Paris and her Media Company, 11:11, to dream up this glitzy addition to their breakfast tables. Paris Hilton is thrilled with the outcome calling the waffles “totally iconic” and “so me”. But Paris didn’t stop there. Paris has a decadent recipe for Chocolate-Covered Sparkling Strawberry Waffles. These require fresh strawberries, chocolate sauce, chocolate chips, whipped cream (optional but highly encouraged), and of course, a sprinkling of edible glitter. The recipe fits right into Paris’’ word “sliving” which stands for “slaying and living your best life”

In a small bowl, combine stock and Croton Trading Apple Jam, stirring with a whisk. Set aside. Add remaining 1 tablespoon oil to pan with drippings, swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half. Plate each chop individually. Top with chopped parsley as a garnish. Serve with plenty of Croton Trading Apple Jam on the side.

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Direct from Lyon: White Asparagus with Sauce Gribiche — Asperges Blancs avec Sauce Gribiche

Lyon, one beautiful city Three years ago, my friend Kimberly moved to Europe from Montclair, New Jersey. Her husband had been assigned by his American company to run their European division which has its headquarters in the third largest city in France: Lyon. Kimberly, Peter…

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Ina Garten’s Smoked Salmon Pizzas from "Cooking for Jeffrey"

Ina Garten, the Barefoot Contessa, married her husband Jeffrey when she was 20 years old. Jeffrey Garten was all of 22. A few years ago, Ina published a cookbook called “Cooking for Jeffrey (A barefoot contessa cookbook, Clarkson Potter 2016). It was her tenth and…

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