A very good second act: a golden steak and mushroom turnover with green salad A grey steak, a vocal smoke alarm and a sheet of puff pastry turn a disappointing dinner into golden steak and mushroom turnovers. A great steak—and a small problem One of…
This Tuesday, the tortillas are doing overtime. National Taco Day falls on Tuesday, October 6, this year. If you remember celebrating it on October 4, your memory is perfectly sound. In 2024, the celebration moved to the first Tuesday in October, bringing it into permanent…
The Following is a Sponsored Post paid for by Bazoom Publications Feeding a large group is easier when you choose dishes that are simple to prepare, easy to serve and full of familiar flavors. Thinking about what tastes delicious, is easy to prepare for larger…
If you love apples, you will not believe how much you will love this wonderful cake. Apple picking season is in full swing out here on the East End of Long Island. It’s astonishing what a draw it is. The traffic on weekends approaches that…
Fifteen years after creating this recipe, I rediscovered an unforgettable combination of tender bay scallops, bubbling butter, Parmesan and crisp country-bread croutons. After nearly fifteen years and hundreds of recipes on Chewing the Fat, you would think I might remember all the particularly good ones.…
It’s Sweater Weather! And along comes this 30-minute recipe for Pork Chops with Apples and Bacon The first cool evenings make me want apples in something other than dessert. These pork chops answer the call beautifully: thick-cut chops, smoky bacon, shallots and two kinds of…
A Chewing The Fat audit reveals when foil works beautifully—and when parchment, glass or a bare metal pan does the job better. A Chewing The Fat Audit of Our Own Recipes Aluminum foil may be the most unquestioned object in the American kitchen. We wrap…
Marian Burros’s famous plum torte became the most requested recipe in The New York Times. One look at the superb late-summer plums at Halsey Farm stand told us it was time to make it again. There are certain fruits that make you stop at a…
Ali Slagle’s main-dish Greek salad gave me the perfect reason to open a tin of sardines brought home from a very special wedding in Sintra. She had me at Greek salad. But when I opened a recent New York Times Cooking email and discovered that…
Make Pastéis de Nata, Portugal’s famous custard tarts, with crisp puff pastry and a creamy, caramelized filling inspired by Lisbon. By the time you read this, we will have completed our voyage aboard Viking Vesta and arrived in Portugal for Zoe and Justin’s wedding in…
Greek Lobster Spaghetti combines succulent lobster, tomatoes, fennel, thyme and brandy in an impressive dinner that takes only 30 minutes. By the time you read this, we will be aboard Viking Vesta, sailing from Athens through the Greek islands and along the Adriatic coast to…
Some foods require a beautifully set table. This classic tomato sandwich recipe requires a kitchen sink. Lee Bailey understood this better than anyone. “Roll up your sleeves, and commence to eat over the kitchen sink while the juice runs down your elbows.” Lee was a…
Three ingredients at their summer best, brought together with basil and a very simple balsamic dressing create this wonderful Tomato, Beet and Burrata Salad. The tomatoes that set all of this in motion came from our friends Amy and Richard and their daughter Camille, who…
Dorie Greenspan’s cheesecake is topped with glossy lemon curd and the first local blueberries of the season. This lemon curd cheesecake with fresh blueberries is Andrew’s spectacular way of welcoming the first local fruit of summer. Inspired by Dorie Greenspan, it combines a citrus-scented cheesecake,…
FERNET, FIRE, AND A PERFECT CHICKEN IN BUENOS AIRES
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…
Ina Garten, the Barefoot Contessa, married her husband Jeffrey when she was 20 years old. Jeffrey Garten was all of 22. A few years ago, Ina published a cookbook called “Cooking for Jeffrey (A barefoot contessa cookbook, Clarkson Potter 2016). It was her tenth and…
This Tuesday, the tortillas are doing overtime. National Taco Day falls on Tuesday, October 6, this year. If you remember celebrating it on October 4, your memory is perfectly sound. In 2024, the celebration moved to the first Tuesday in October, bringing it into permanent…
Fifteen years after creating this recipe, I rediscovered an unforgettable combination of tender bay scallops, bubbling butter, Parmesan and crisp country-bread croutons. After nearly fifteen years and hundreds of recipes on Chewing the Fat, you would think I might remember all the particularly good ones.…
Make Pastéis de Nata, Portugal’s famous custard tarts, with crisp puff pastry and a creamy, caramelized filling inspired by Lisbon. By the time you read this, we will have completed our voyage aboard Viking Vesta and arrived in Portugal for Zoe and Justin’s wedding in…
Dorie Greenspan’s cheesecake is topped with glossy lemon curd and the first local blueberries of the season. This lemon curd cheesecake with fresh blueberries is Andrew’s spectacular way of welcoming the first local fruit of summer. Inspired by Dorie Greenspan, it combines a citrus-scented cheesecake,…
Glorious party leftovers, Andrew’s excellent idea, and a Chewing The Fat original that turned into one of the richest, jammiest tomato sauces we have ever made. Sometimes dinner begins with abundance. In this case, it began with a beautiful bowl of grape tomatoes, the glorious…
