If necessity is the Mother of Invention, Chef Einat Mazor’s daughter’s celiac disease is responsible for a truly wonderful break-through in Gluten-Free baking. The aptly named Extra White Gold Flours were a result of the Georgia-based Mazor’s child’s suffering and her determination to bring the…
My friend Lorna said she thought I should focus some attention on seafood cookery. She’s convinced that most people don’t have a clue how to move beyond their one recipe for sword fish. Or tuna. Or flounder. That, when confronted with any other fish, they…
Cinco de Mayo came one day late this year. We celebrated Seis de Mayo with this wonderful soup. It’s one of those soups that makes a meal. Rich, satisfying, and truly filled with the goodness of vegetables and spices for a depth of flavor we…
The thrill of being invited to participate in a three-day adventure at the Culinary Institute of America, Napa Valley, California branch is about as good as it gets. Especially if you’re a self-taught home cook. And the experience exceeded every imaginable expectation I had. How…
It’s been quite a while since the baker in our house appeared on Chewing The Fat. Truth is, Andrew does almost all his baking in Bridgehampton. That’s where the stand mixer is and all those other baking necessities. But to make these scones didn’t require…
S.A.L.T. is the acronym for Silversea Cruise’s extraordinary new culinary program. It stands for “Sea And Land Taste.” And our latest sampling of what’s on offer assures us it will be a huge favorite of culinary-inclined cruisers. Food Wine and Travel Writer Monte Mathews reports…
You’ve got to hand it to Ina Garten. You might have thought that Tacos were out of her wheelhouse. But no. This recipe, from her TV series “Cook Like a Pro”, was served up on a recent program and labelled “Weeknight Dinners”. It’s that alright:…
Last month, I had one of the most rewarding culinary trips imaginable. I was aboard Silversea Cruises’ Silver Muse for a pilot voyage for its new Silversea S.A.L.T. program, an acronym for Sea And Land Taste. This new Culinary program was amazing start to finish.…
Asparagus season is coming and here’s a great way to celebrate its arrival. While a frittata sounds rather fancy, it’s a very easy dish to make. Far simpler than flipping an omelette, it’s wildly versatile too. For this version, I added shallots and cremini mushrooms…
Going through some files as I settle in to our new apartment, I came across a picture that stopped me in my tracks. It’s the main illustration for this page courtesy of Epicurious. Here were these crispy halves of great French bread topped with a…
For years, we’ve been renting our villas in St. Barth from WIMCO, without question the premiere Villa Rental Agency on our favorite island. This year, we had to skip St. Barth since we were off to Asia. Our friends at WIMCO missed our annual restaurant…
I confess. I am starting the trip reports completely backwards. Quite simply, my amazing voyage of culinary discovery, aboard Silversea’s exquisite flagship, Silver Muse, ended in Manila. And while I will take you to Bali and to Borneo and cannot wait to share with you…
As some of our regular readers and all of our Instagram Followers know (www.Instagram.com/montemathews), I have been on the road. I mean really on the road. In the coming weeks I have a lot to share with you. I first went to Bali where I…
My native province of Quebec has long been known for its gastronomy which was prized by Canadians if for no other reason than the food in the neighboring provinces was so… pedestrian, to put it kindly. Chock that up to having the French do the…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
