CHEWING THE FAT

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: 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…

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,…

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…

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,…

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…

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…

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…

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…

Pull out the waffle iron and make Buttermilk Waffles! Come to think of it, I can’t think of a time when I don’t want to pull out the waffle iron…but sense and Andrew put the kibosh on that idea.  So waffles are a very special…

       HOLIDAY COCKTAIL HOUR DOESN’T HAVE TO BE HARD… This simple combination of a flawless egg salad topped with some beautiful Salmon Roe will be the hit of your holiday cocktail hour. All that’s required is perfectly hard-cooked eggs and a jar of…

If you are going to make Christmas cookies, why not make the best ones anyone ever tasted?  Since Andrew is one of the greatest Cookie Bakers of all time, it wasn’t easy to come up with this list.  So we went to the numbers and…

When Riverside Cruises took to the Danube, Rhine, Moselle, and Main Rivers, her owners wanted to provide the finest River Cruise experience afloat. And of course that included all things culinary. First, Riverside purchased 5 river cruise ships originally built for Crystal Cruises. The luxury…

Pie’s connection to Thanksgiving is rich and warm It’s much like a slice of spiced pumpkin pie! But if you’re looking for a Pumpkin Pie recipe, you won’t find one in this post. That’s because Pumpkin Pie is almost sacred. Fooling with a long-time family…