Chef Eric Ripert I love it when Eric Ripert comes on television and performs his wizardry with fish. Here, delicious white flaky Striped Bass is the perfect partner for the leafy green cabbage and the crisp bacon and butter sauce. Around Thanksgiving, I think it’s…
A perfect “Pasta Night” recipe. Unlike Meatless Monday or Taco Tuesday, Pasta Night is our own creation. It’s the night when nothing is more comforting than a bowl of pasta with a really terrific sauce. Inspired by Premio Sausages 1 lb. packages that mix both…
A Manly Meal: Jamie Oliver’s Steak and Guinness Pie. In addition to the advertised Steak and Guinness, the filling includes lots of onions, carrots, and celery. But the unmentioned ingredients at the heart of this creation are a rich mélange of meat and mushrooms and…
As I tucked into my 4th Costco Chicken sandwich, I realized this $4.99 purchase was the only thing I’d eaten at home since October 6th. That is when friends hadn’t rescued me by inviting me out. But all four nights when they hadn’t, it was…
Apple Picking Season is officially on. New York State is the second-largest apple-growing state in the country. (Washington State is first.) On Long Island, NY families have a long-standing tradition: A visit to the truly great apple farms of the East End. Somehow our family…
This simple Lemon Lemon Loaf Pound Cake brings back memories of Sara Lee herself. The ‘crumb’ of this Lemon Lemon Loaf, a pound cake, gives it a richness and depth of flavor that’s unlike any other cake. Infused with lemon flavor and enriched with sour…
AN UNBEATABLE COMBINATION: ADD SOME GARLIC, ADD SOME PARMESAN These chicken wings really are phenomenal. You start with incredibly crispy wings. Once they’ve achieved the perfect shade of brown, you first toss the wings in grated Parmigiano-Reggiano or sprinkle it on generously until it melts.…
Thanks to Silversea’s S.A.L.T. (Sea And Land Taste) we discovered a new way to enjoy one of our favorite things: Lobster. Our recent forays into Greece, aboard Silversea Cruises’ magnificent Silver Moon, opened us to a whole new world of tastes. We made many culinary…
According to Christian David Reynoso, his version of Shrimp Toast started life as a Staff snack at Zuni Café in San Francisco. This great appetizer can also serve as a main dish which is how we served it. A lemony, garlic-y aioli is loaded with…
We came back from Greece with a new fondness for Phyllo Andrew and I were blown over by our time in Greece. We loved every minute of our ten-day voyage aboard Silversea’s magnificent Silver Moon. We were invited to sail on Silver Moon to participate…
The richness of a perfectly cooked duck breast paired with a medley of vegetables brings the joy of French cooking to your table in no time. As an alumnus of “L’Atelier des Chefs” Cooking School in Paris, I am sent recipes once a week. I…
This cake is such a winner, our reader Pam made it twice last week! Pam first commented: “So good! And really easy to make. I love that it’s not super sweet.” Then she was back saying: “So good I’m making another today. Yes, So good.” …
Don’t miss out on this year’s farm-fresh tomatoes. Make this now. I cannot get enough of this year’s tomato crop. I would eat them every day if they all tasted like our Long Island tomatoes this year. And when I made this recipe from Food…
As Regular Readers of Chewing The Fat know we just came back from Greece two weeks ago… It was a spectacular trip start to finish. Greece and its islands are among the most beautiful places we’ve ever visited. Sailing from Athens and the moon-lit Acropolis,…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
