The latest from Chewing the Fat...
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
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
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
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
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 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: 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
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,…
CELEBRATE NATIONAL MEATBALL DAY TONIGHT!
We Missed National Meatball Day! But These 12 Best Meatball Recipes Are Worth the Wait March 9th came and went, and with it, the gods of whoever invents National Fill-in-the-Blank Days crowned the humble yet mighty meatball! We may be a few days late to…
PORK AND WHITE BEAN STEW WITH CINNAMON IN THE INSTANT POT
STEW WEATHER HAS LASTED LONG ENOUGH. BUT WE’D MAKE THIS PORK AND WHITE BEAN STEW IN A HEATWAVE. This hearty stew brings together tender pork shoulder, creamy Great Northern beans, and a fragrant mix of leeks, onions, and celery. Simmered in chicken stock with thyme,…
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)
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…
OTTOLENGHI’S ‘COMFORT’: RIGATONI AL RAGÙ BIANCO
YOTAM OTTOLENGHI’S NEW COOKBOOK FOCUSES ON COMFORT FOOD. And where better to start than with a Northern Italian ‘Ragu” topping Rigatoni? Ottolenghi comes to Italian cooking with an advantage: the Israeli-born mega-chef is of Italian descent. Today’s recipe echoes one his Italian father made when…
