If we can cook it, you can cook it!

The latest from Chewing the Fat...

IN SEARCH OF SOCCA, THE WORLD’S FIRST GLUTEN-FREE PANCAKE

IN SEARCH OF SOCCA, THE WORLD’S FIRST GLUTEN-FREE PANCAKE

Gluten-free pancakes are now widely available, but we went to France to find the original Socca pancakes, made with chickpea flour, may have been the world’s first gluten-free pancakes. They have a toasty, nutty richness—an earthy depth, like roasted hazelnuts and warm summer soil (in…

BILL’S BIG CARROT CAKE WITH CANDIED CARROT TOPPING

BILL’S BIG CARROT CAKE WITH CANDIED CARROT TOPPING

  THIS BIG CARROT CAKE RATES AN ‘OUTSTANDING’. AND THAT WAS BEFORE ANDREW ADDED THE TOPPING Full of grated carrots, shredded coconut, walnuts, and raisins, this carrot cake has a lemon-y cream cheese filling separating its three layers.  This is not one of those spice…

CRUISE ALONG WITH ME, AS WE MAKE OUR WAY ACROSS ALL 5 GREAT LAKES

CRUISE ALONG WITH ME, AS WE MAKE OUR WAY ACROSS ALL 5 GREAT LAKES

IF WE CAN MAKE IT, YOU CAN MAKE IT…AND WE’LL TRAVEL THE WORLD TO BRING IT HOME TO YOU. That was the original tagline for Chewing The Fat. We shortened it on the advice of those well-meaning web police who believe shorter is better.  But…

MELISSA CLARK’S ASPARAGUS, GOAT CHEESE AND TARRAGON TART

MELISSA CLARK’S ASPARAGUS, GOAT CHEESE AND TARRAGON TART

Usher in Spring with this terrific Asparagus, Goat Cheese, and Tarragon Tart. This is a fantastic tart. And it’s right of the moment because it works best with Spring’s earliest and thin-stalk Asparagus. We used both Green and Red Asparagus in ours.  And then there’s…

HOTHONEY-GLAZED PORK CHOPS

HOTHONEY-GLAZED PORK CHOPS

HOMEMADE HOTHONEY AND CALABRIAN CHILIS MAKE FOR GLAZED PORK CHOP PERFECTION. From Food & Wine comes this recipe for thick, juicy, bone-in pork chops. They’re first seared in a skillet then lacquered with a homemade honey glaze.  Wbile hot honey is having a big moment,…

CHEATER’S MARRY ME CHICKEN SOUP

CHEATER’S MARRY ME CHICKEN SOUP

MARRY ME CHICKEN STARTED LIFE AS A  CREAMY CHICKEN DINNER Italian-inspired, Marry Me Chicken is a one-skillet dinner cooked entirely on the stovetop. The light, creamy sauce features bright tomato flavor from sundried tomatoes and paste. Add onion, garlic, chicken, cheese, pasta, and for color,…

SMOKED SALMON QUESADILLAS

SMOKED SALMON QUESADILLAS

SMOKED SALMON QUESADILLAS The Smoked Salmon Quesadilla may sound like a dish that took a detours through both Mexico and a Jewish deli before landing squarely on our dinner table here in New York City. It’s no more Mexican or Jewish than we are. It’s…

JAPANESE CURRY CHICKEN POT PIE

JAPANESE CURRY CHICKEN POT PIE

Japanese Curry Chicken Pot Pie: A Comfort Food Classic Gets an Umami Boost In this recipe from Food and Wine, the Chicken Pot Pie, one of the lynchpins of comfort food, gets a subtle makeover. The soul-soothing warmth of this classic recipe is paired with…

A RIFF ON YOTAM OTTOLENGHI’S  CONFIT OF CHICKPEAS

A RIFF ON YOTAM OTTOLENGHI’S CONFIT OF CHICKPEAS

YOTAM OTTOLENGHI IS MAD FOR CHICKPEAS. AND THIS RECIPE FOR CONFIT OF CHICKPEAS LETS YOU TASTE WHY. This recipe for Chickpea Confit is Yotam Ottolenghi’s masterclass in coaxing out deep, savory flavors from the humble chickpea. It’s slow-cooked in a luxurious bath of olive oil,…

SOUR CREAM DONUT CAKE

SOUR CREAM DONUT CAKE

YOU CAN HAVE THIS SOUR CREAM DONUT CAKE ON THE TABLE IN JUST OVER AN HOUR! What’s the secret to its success? Oat Flour!  It’s added to the batter to give this Sour Cream Donut Cake what donut lovers crave: the taste and texture of…

JACQUES PÉPIN’S POULET A  LA CRÈME (CHICKEN IN CREAM SAUCE)

JACQUES PÉPIN’S POULET A LA CRÈME (CHICKEN IN CREAM SAUCE)

THIS RECIPE FOR POULET A LA CREME IS THE EASIEST RECIPE I HAVE EVER COOKED It is astonishingly simple! It requires just three main ingredients–chicken, mushrooms, and cream–and the time it takes to make is 30 minutes–most of which is watching it bubble on the…


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JAMES BEARD’S ROAST BEEF HASH

JAMES BEARD’S ROAST BEEF HASH

James Beard’s Roast Beef Hash is anything but a leftover. You have just landed on one of the most popular posts on Chewing the Fat. And not just when readers have leftovers from their Christmas Roasts.  James Beard’s Roast Beef Hash recipe is so popular…

MAPLE PECAN STICKY BUNS MADE WITH ST. PIERRE BRIOCHE

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…

GUILTY PLEASURE: PHILLY CHEESESTEAKS

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…

FIGS FIVE WAYS…BUT BETTER HURRY!

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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