The latest from Chewing the Fat...
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…
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…
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…
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,…
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…
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…
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…
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…
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…
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…
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…
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,…
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…
