If we can cook it, you can cook it And we'll travel the world to bring it back home to you.
The luxury of a great Duck Breast in a dish that takes minutes to make. There’s something about Duck that is both exotic and luxurious. I associate it with childhood visits to the great restaurants in Montreal, where I grew up. So when I saw…
Today we introduce a new feature on Chewing The Fat “Product News You Can Use” When you scroll down our landing page, just under “About Us”, you’ll see it. A new column that will be a permanent feature. We’re calling it “Product News You Can…
An Instant Pot recipe that delivers a great stew in far less time than any other method we know. If there was one ubiquitous item on sale on Amazon’s Prime Day, it was the Instant Pot. We’ve had good meals using this Canadian invention. It’s…
Here’s to Confiture de lait, better known as Dulce de Leche. When David Lebovitz’s newsletter appeared in our inboxes last week, I immediately sent it to Andrew with a note that said “Pretty Please”. My email arrived at approximately the moment he’d started printing it.…
Photos in this article are the work of Lucia Griggi for Silversea Armchair Travelers, this is for you! And for Culinary Inspiration, Listen to Adam Sachs Podcasts on the link below. For those fortunate few who have traveled on Silver Muse, a sister ship awaits.…
Sausage and Peppers, New York’s most famous Street Food, comes indoors. All Fall, New York City blocks are turned into bazaars selling everything from handicrafts to hot dogs. The most famous of these is in celebration of the Feast of San Gennaro, the Patron Saint…
A Favorite Restaurant inspires a Home Cook’s Dinner Quest As New Yorkers, we’re bereft at the months-long lockdown of the Broadway theaters. They’re a part of our landscape and no matter how many—or how few–times we see plays every year, they’re cultural treasures that are…
Here to Help: The New York Times Recipe for the Best B.L.T. is this one from Clare de Boer. The perfect Bacon, Lettuce, and Tomato Sandwich is a flawless combination of salty crunch, creamy mayo, sweet and tangy tomato, and butter lettuce. And Clair de…
How’s your Spanish? You don’t need to speak a word to enjoy this fantastic casserole. What’s in a name? Plenty. Today’s dish is an homage to Spain. But this dish has its roots firmly planted in the US of A. It was a mainstay in…
Make the most of the Peach Harvest with this glorious cake. We can’t get enough of this season’s peaches that Andrew has been baking with. They’re incredibly juicy and their texture is heaven. And since there is virtually nothing we like better than great almond…
This Lamb Ragu is a colorful and flavorful introduction to Fall. Chef Micheal Mina’s recipe for Lamb Ragu is a keeper. It starts with a bouquet garni of fennel and cumin seeds, Aleppo pepper, and whole black peppercorns. This gives the dish a hint of…
Call it a Flatbread if you want, but this is really a Pizza. And who doesn’t love pizza? There’s very little we like more than pizza. In this recipe, it’s called a Flatbread. I am not quite sure why because the dough in this recipe…
A New Way to Cook a Favorite Ingredient and an end of Summer Salad to serve alongside. Andrew’s sister Lauren and I have a great time finding comments on recipes that are off the wall. These are from people who cooked an entirely different dish.…
You don’t have to be a Peanut Butter Lover to love this pie…but if you are, you’ll be in heaven. You either love peanut butter or not. Our friend Michael is a devotee of the stuff in any form. Recently he prevailed upon Andrew to…
Our Report From Silversea: “An In-Depth Culinary Experience, S.A.L.T.” has just been published by Avid Cruiser.com
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…
If you think a Pot Pie is more of a winter offering, think again. This one has Spring written all over it. It’s filled with fresh Spring vegetables and there’s no heavy cream sauce. The recipe relies on a simple Chicken Stock sauce that is…
Ina Garten, the Barefoot Contessa, is out with a new cookbook: “Cooking for Jeffrey” (A barefoot contessa cookbook, Clarkson Potter 2016). It is her tenth cookbook and it’s about as personal as any one she has ever written. After all, the “Jeffrey” in the title…
Here to Help: The New York Times Recipe for the Best B.L.T. is this one from Clare de Boer. The perfect Bacon, Lettuce, and Tomato Sandwich is a flawless combination of salty crunch, creamy mayo, sweet and tangy tomato, and butter lettuce. And Clair de…
How’s your Spanish? You don’t need to speak a word to enjoy this fantastic casserole. What’s in a name? Plenty. Today’s dish is an homage to Spain. But this dish has its roots firmly planted in the US of A. It was a mainstay in…
I don’t remember a single recipe on Chewing The Fat that’s faster to make than this: 10 minutes. That’s all it takes to enjoy two of the greatest gifts of summer. Sweet corn, peaking now and Cherry Tomatoes overwhelming our garden right now. We wait…
John Barricelli, owner, baker, and chef of Connecticut’s SoNo Baking Company & Cafe, is no stranger on Chewing The Fat. We love his recipes. The Connecticut baker has two locations there. In Norwalk, it’s at 101 Water Street. And in Darien, it’s at 49…
Although they may look like Spitzbuben to you… Despite all indications to the contrary, Dorie Greenspan’s cookie recipes are not all that Andrew bakes. But as we recently pointed out, as you’re going through “Dorie’s Cookies”(Houghton Mifflin Harcourt 2016) and you’ve only gotten to page…
