If we can cook it, you can cook it And we'll travel the world to bring it back home to you.
In no time, a taste sensation from Simply Organic If you’re a regular reader, Chewing The Fat’s “Product News You Can Use” recently introduced Simply Organic’s expanding product line-up. The all-organic Spice purveyor is now up to 113 offerings. We focused on 7. When we…
Make anything you want on Tuesday. But make it Mexican! It’s Cinco de Mayo 2020! Tuesday is May 5th, the annual American celebration of its neighbor to the south and the wonderful food the country is famous for. As you may know Cinco de Mayo…
Two doyennes of home cooking’s recipes are combined in one spectacular dessert. Ina Garten gives great credit to her Easthampton neighbor, Martha Stewart for launching Ina’s publishing career. They met when Ina was still running her food store, The Barefoot Contessa. It was Martha who…
This wonderful dish is simple to prepare and an absolute show-stopper. It’s been a while since we cooked a Quiche. In the 70s we remember making one once a week. Watching “Nadiya Bakes”, Nadiya Hussain’s latest series on Netflix, we were drawn to this crispy-crusted…
Packing plenty of heat, Truff Hot Sauce makes one terrific bowl of wings. When we received three Truff Hot Sauces for Christmas, we were impressed. The gift of our friends Monique and Curtis, we knew it would be special. Especially since what separates Truff from…
We love Chowder and this is a great one. Chowder is very basic and cooked simply. Today’s recipe consists of the basic elements of potatoes and onions, pork, milk, and cream. It follows the recipe that has made New England famous for its chowders. But…
This wonderful pasta dish is a great weeknight find. A hack makes it even better. I like to make pasta at least once a week. It is our go-to comfort food. This week, I…
A famous Vegetarian Chef shares a great recipe for Mushrooms as a main course. Yotam Ottolenghi’s posts on Chewing The Fat are some of its most popular recipes. The British-Israeli-Italian’s story has been told in great detail in some of them, the links to which…
This glorious dish is a cultural mash-up if we’ve ever cooked one. In our quest to find infinite numbers of ways to cook boneless skinless chicken breasts we came across this recipe. It is a chicken cutlet that looks for all the world like any…
An eye-opening discovery in Tucci’s “Searching for Italy” We’ve always cooked Bolognese, arguably the most famous of all pasta sauces, for several hours. Its rich meaty flavor developed slowly. And before an ounce of beef was added to the sauce, the holy trinity of Onions,…
Hope springs eternal that April will usher in warmer weather in the Northeast. And it’s about time! This winter was a beast. Now Easter is upon us and what a great time to make one of two tried and true Coconut desserts that Andrew decked…
My latest article for CruisingJournal.com has just been published. If you have any doubts about pent-up demand for travel, you’ll be very surprised when you read this… Click on this link for the surprise of your life… https://www.cruisingjournal.com/en/cruise-topics/cruise-events/silversea-cruises-success-for-the-world-cruise-2023
I am a sucker for anything that looks remotely like Pizza. This particular recipe ticks a lot of boxes. It puts together at least three New York favorites. Smoked Salmon and Cream Cheese and, according to its creator, was inspired by the bagel. The Cream…
I don’t think I ever cooked a stuffed shell until I saw this recipe. This wonderful vegetarian dish is made up of a host of ingredients. Boursin Cheese and Cannellini beans give the filling of these shells their creaminess. The subtle heat comes from Calabrian…
SIMPLY ORGANIC. THERE’S AN AWFUL LOT TO LIKE ABOUT SIMPLY ORGANIC.
The 20-year-old purveyor of 100% Certified Organic spices and herbs has 113 items on its menu. Recently we were asked to try a whole new collection of Simply Organic’s Umami Blends. These three standouts worked brilliantly with every dish we used them in. They get their umami credentials from a mixture of shiitake and porcini mushrooms. That’s the basis for the Original Umami blend. Then Simply Organics adds bold herbal and garlic notes in its Roasted Garlic and Herb version. Sweet and Smoky adds smoky flavor from maples and smoked paprika.
Also included in our samples, were 5 Simply Organics Seasoning Mixes. Extremely well-priced at $1.49 to $1.69, there are 16 in total. They make seasoning everything from Shrimp to Sloppy Joe’s a snap
They’re rich and robust and leave nothing to chance. No more digging into the spice drawer and discovering a key element missing. It’s all there for you in whichever flavor you choose. You can even make Alfredo Sauce and Pesto. We loved all three we’ve tried so far. We used the Fajita mix on Chicken…
Our steak dinner got a lift from Simply Organic’s Savory Steak Marinade…
and Ground Round ruled the day in our Sloppy Joes. We shouldn’t have been surprised because Simply Organic is the real deal. But there’s more to love about this great company.
Every one of Simply Organics herbs and spices are sourced responsibly and delivered ethically The company works closely with its suppliers: Farmers they develop real relationships with and with whom they help grow the most aromatic, flavorful, and wholesome spices year after year. But Simply Organic’s commitment to communities in both the United States and Canada runs even deeper. Through their Simply Organic Giving Fund, they are tackling food insecurity by helping to nourish millions of people. Beyond that, the company has built training centers that teach organic farming methods, dug wells that bring fresh water to villages, supported schools, and meal programs in grower communities. Simply Organics supports Organic research and education, gives scholarships in sustainable agriculture, and helps organic-growing-based urban gardens and community food banks.
You can buy Simply Organic spices at many supermarkets. There’s a store locator found at https://www.simplyorganic.com/storelocator. Better yet, you can order on-line directly from Simply Organics at www.simplyorganic.com
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…
Two doyennes of home cooking’s recipes are combined in one spectacular dessert. Ina Garten gives great credit to her Easthampton neighbor, Martha Stewart for launching Ina’s publishing career. They met when Ina was still running her food store, The Barefoot Contessa. It was Martha who…
An eye-opening discovery in Tucci’s “Searching for Italy” We’ve always cooked Bolognese, arguably the most famous of all pasta sauces, for several hours. Its rich meaty flavor developed slowly. And before an ounce of beef was added to the sauce, the holy trinity of Onions,…
Passover is coming up this weekend. It brought up memories of one of the most successful meals we’ve ever cooked. And quite honestly, one of the easiest dinners we ever made. If you have the slightest qualms about your skills in the kitchen, put them…
Today, March 9th, the gods of whoever invents National Fill-In-the-Blank Days has declared in favor of the Meatball. Who could think of a better day for Chewing The Fat to present our most popular meatballs ever? In the past ten years, meatballs have been a…
We’d be hard-pressed to find anything easier to cook than Salmon… At the risk of becoming like one Trent Pheifer, we present yet another Ina Garten masterpiece. Trent Pheifer is a 35-year-old man who took it upon himself to cook every single one of Ina’s…
