The Bolognese Revelation from Stanley Tucci’s Searching for Italy – An Authentic Twist You Need to Know When it comes to Bolognese, we’ve all been in the habit of letting it simmer for hours, haven’t we? That slow-cooked, rich, meaty flavor developing bit by bit,…

These Coconut Cakes may look like a snowstorm but they’re the perfect way to usher in Spring. If these look familiar ChewingTheFat subscribers, it’s because we love them so much, we love to share them!  They’re from two world-class bakers, Ina Garten and John Barricelli,…

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…

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…

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…

Ah, the scone! Perfectly made it’s a thing of joy at tea time or coffee hour.   But the greater likelihood is that the scone most people encounter comes off as heavy as a hockey puck and just about as appetizing. No matter how much…

And there’s no greater authority on Omelets than Marc J. Sievers  Marc Sievers is a man on a mission. He seeks to “encourage home cooks to keep learning, celebrating and having an adventure in your kitchen”.  Marc has self-published a total of three cookbooks. He…

Turn Store-Bought Tortellini into a rich Creamy Soup in no time. As easy as it is, Creamy Tortellini Soup delivers a wonderfully creamy-rich soup packed with cheese tortellini and fresh spinach and carrots. I’d be tempted to call it a stew.  The secret to its…

Ina’s Recipe for this decadent potato, sausage and melted cheese dish is a must-make. Over the holidays, I was intrigued to see Raclette, the superb melting cheese from Switzerland, at Trader Joe’s. I thought about making Fondue but lost custody of my Fondue pot in…