IN ITALIAN, THIS SUPERB ALMOND AND JAM CONFECTION IS CALLED A ‘FREGOLOTTA’.  ANDREW CALLS IT ONE OF THE EASIEST TARTS HE EVER BAKED. That’s today’s recipe. As long as you’ve got butter, sugar, and flour, you can toss whatever jams or nuts you have in…

WE LOVE FIGS! FIG SEASON IS SHORT! HERE ARE 5 WAYS TO SERVE FIGS Figs, as a fruit, are such a delight! They come from the Ficus tree, part of the mulberry family. They’re soft, sweet, and full of tiny, crunchy seeds that make them…

There’s a neighborhood stand-by that serves Pepperoni Pizza with a Spicy Kick It’s called “A Lot of Pepperoni Pizza” It’s also topped with Nduja Sausage.‘Nduja is a spicy cured Italian sausage that is spiked with Calabrian chilies to give it a red sheen. It’s soft…

Kentucky Butter Cake, so good, we’ve featured it 3 times! This incredible Kentucky Butter Cake is not just moist. It has a glaze that soaks into the cake to make it rich and practically oozing syrup. To get the syrup to penetrate the cake, the…

Pat LaFrieda, New York’s Butcher Quick!  Name a famous butcher!  Well, if you’re from New York, the first name you would likely come up with would be that of Pat LaFrieda, a third-generation butcher whose LaFrieda Meats supplies, among other places, the enormously popular Shake…

  When I walked into the Iacono Farm store, the phone was ringing off the hook.  It was a day in advance of the weekend and everyone on the East End of Long Island was bound and determined to serve Iacono Chicken (106 Long Lane,…

A far nicer photograph from Food and Wine @Kate Mathis Because we’re barely off the plane from Europe, I have gone archival today to bring a wonderful recipe that we published way back in 2012. It was such a hit with everyone who tried it…

IT’S THE HEIGHT OF TOMATO SEASON AND TOMATO BREAD PUDDING IS A MUST-COOK! We’re just back from a wonderful two weeks in Europe. The one thing that made us happy to be back was Tomatoes! Yes, Chewing The Fat’s already shared several ways to use…

THIS DUTCH BABY MAKES A PERFECT MEATLESS MEAL. To open the oven door and discover the very simple batter I’d put into a cast iron skillet 20 minutes before had emerged as this beautiful pastry ‘shell’ was a moment of both pride and awe.  Previous…

THE TWO MOST ANTICIPATED VEGETABLES OF THE SUMMER ARE HERE! Our sweet corn and the ripest, reddest tomatoes of the year!  It’s hard to know which is the most welcome but I found a very different way to enjoy them both in a wonderful appetizer. …

THE WEATHER IS PREDICTED TO BE BRUTAL THIS WEEK… It’s the perfect temperature to bring back this recipe. Watermelon Gazpacho can be made entirely without turning on the stove…with one caveat*.  Everything goes into the blender in easy steps that might take 10 minutes. Then…

Crispy Smashed Potatoes           WE’VE BEEN MAKING THESE RECIPES FOR PANZANELLA AND POTATOES FOR AGES. Sometimes I am astonished at what’s not on Chewing the Fat.  Just when I start to worry that I’ll never find a recipe that I haven’t already tried, I…

WE JUST CELEBRATED A GLORIOUS 4TH OF JULY WITH ONE SENSATIONAL BLUEBERRY UPSIDE-DOWN CAKE. Blueberries are in season here and Andrew created this all-blueberry version of Gail Simmons’s original recipe (see https://chewingthefat.us.com/2018/08/gail-simmons-bumbleberry-buttermilk-upside-down-cake.html)  In a blatant act of civil disobedience we didn’t want to see red…

NOW IS THE PERFECT TIME TO MAKE THIS WONDERFUL SIDE DISH Zaalouk is beloved in Morocco and once you’ve tried you’ll see why. It’s a cooked salad featuring eggplants and tomatoes, seasoned with paprika, cumin, garlic, and fresh herbs. For an extra layer of smoky…