If we can cook it, you can cook it And we'll travel the world to bring it back home to you.
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…
Come November you can experience St. Bart’s for Free! As many readers know, Andrew and I have spent 29 years heading to St. Barthelemy, F.W.I for our winter break. There’s nowhere on earth like it—this brilliant little jewel of an island is France dropped into…
There’s nothing more luscious than a fresh summer peach. On Long Island, this year’s crop has been even more luscious than usual. Before we switch over to Fall’s Apples, bake this Fresh Peach Cake. It’s from Ina Garten so right off you know it’s going…
Photo Credit for Featured Image: Bon Appetit Magazine Julia Child had a guilty pleasure: She loved Hot Dogs. But not just any hot dog. Like many of my generation, Julia Child was our introduction to cooking. She excelled at de-mystifying techniques. Her delightful presence on…
I am a sucker for “What to Cook This Week” from the New York Times. Here’s one reason why. Very often this email from the NYTimes is the work of Sam Sifton. Sifton is billed as the founding editor of NYT Cooking. And Sam is…
“Dinner in French”, Melissa Clark’s latest Cookbook is filled with great, easy recipes. Confession time. For some reason, I associate French food with cooler temperatures. Give me Oxtail Bourguignon in October, my first bowl of Onion Soup at first frost. But I’ve been raring to…
The joy of great Barbecued Chicken without a Grill or Barbecue—just an ordinary oven. Let’s face it: Not everyone can enjoy cooking in the great outdoors over Labor Day weekend. Apartment dwellers for instance. To be perfectly honest, there are even people who could grill…
If you love Coleslaw, this version from our local supermarket is well-worth making. What is summer without coleslaw? Who can imagine Fried Chicken without it? As Colonel Sanders himself said, “It’s always a tough decision between that, the Mac and Cheese, and the mashed potatoes,…
Because you can never serve too many tomatoes this time of year. I realize this recipe comes right on the heels of our wildly popular Heirloom Tomato Tart recipe, but we just cannot get enough of this year’s stellar crop of tomatoes. This tart first…
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…
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…
I’m not going to lie to you: This is not health food but oh my, is it good. 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…
