If we can cook it, you can cook it And we'll travel the world to bring it back home to you.
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…
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…
I was tempted to call this Maiale all Milanese Tonnato. Or Tonkatsu Tonnato. This creamy-rich tonnato sauce, flavored with premium tuna filets, creates a wonderful balance to its richness with fresh lemon and pickled caperberries. The luxurious sauce instantly elevates the dish with a perfect…
Shrimp has many virtues. Among them is the lightning speed in which they cook. That is also their bugaboo. Overcooked shrimp are dried out and rubbery. In a recent Cook’s Illustrated, Andrew Janjigian pointed out the problem. Shrimp are best cooked at just 120…
Silversea is set to sail on the most unique itinerary in World Cruise History I had the distinct pleasure of sailing on Silver Shadow 3 years ago. Now the ship has been chosen to bring back Silversea’s World Cruise Program for 2023. Since I sailed…
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…
There are now over 42,000 Instagram Posts hashtagged #SheetPanDinner And after I publish this, there will be one more. It’s a riff on one of the 20 recipes the New York Times put together last month. Melissa Clark had roasted thick bone-in pork chops covered…
Stanley Tucci’s 6-part series for CNN is an Italophile’s dream. For one hour a week, its viewers are immersed in the food of a single region of Italy. For lovers of the Italian language, there’s a surprising amount of it spoken here. Subtitles are provided…
“Out of an African Kitchen: Recipes and Stories” I was sent this remarkable book. Its sender described it as ‘a quirky anthology of recipes, reminiscences, anecdotes, and stories from a bush kitchen set high up on the edge of the Great Rift valley overlooking Kenya’s…
How to Give Anyone a LIFT anytime you choose
Who doesn’t love being given chocolates whatever the occasion? For something truly special, look at what LIFT Chocolates has to offer. These hand-crafted beauties are stunning to look at. And after you’ve feasted your eyes on their artistry, their innovative flavors will capture your taste buds.
There’s an amazing story of how LIFT got its name. It’s a nod to it’s combat veteran chocolatier Brandon Busch. He served as a Lieutenant Colonel in the United States Marine Corps. Brandon was a Heavy-Lift Helicopter pilot who spent 10 years and two combat tours in Iraq and Afghanistan. To this day, he serves as a Forward Air Controller in the Marine Corps Reserve. Now that LIFT has taken off, his fellow Marines nicknamed him “The Candy Man”.
Brandon Busch takes pride in making the highest quality gourmet chocolates you can buy. Almost every one is all-natural and there are even Dairy-Free chocolates in the mix. Everything is made by hand from their chocolate to their caramels. LIFT Chocolates believes that chocolate is the most special food in the entire world and they’ve set out to showcase it in delicious, delightful, and innovative ways.
Take their Chocolate Flowers, pictured above. These multi-colored Solid Chocolates are perfect party favors. They come in 5 handmade flavors combining milk, dark and white chocolate. They’re all natural and pretty as a picture. Or choose a box set of Chocolate Truffles. The enclosed flavor guide lets you decide whether to start with “Death by Chocolate” Truffle or “Pina Colada” Truffle or “Strawberry Cordial”. You really have to see all that’s on offer and that’s as easy as going to www.liftchocolates.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…
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…
THE NATIONAL CHICKEN COUNCIL’S ANNUAL ‘WING REPORT’ EXPECTS AMERICANS TO EAT 1.4 BILLION CHICKEN WINGS THIS SUPER BOWL SUNDAY. When the Kansas City Chiefs take on the Tampa Bay Bucs in Tampa, Americans will eat enough wings to circle the earth three times. Now you…
