SUMMER’S BEST SALADS: COLOR, FLAVOR, FRESHNESS FOR YOUR TABLE.  These are our picks for three of Summer’s Best Salads. We’re using as many seasonal vegetables and fruits as we can get our hands on this summer. We’ve been entertaining with salads.  Not just your garden…

STRAWBERRY RHUBARB: A 4th of JULY LOVE STORY ON A PLATE Nothing says summer like strawberries. And nothing says “soulmates” like strawberries and rhubarb. Honestly—has there ever been a more devoted culinary couple? They’re opposites that just click. Rhubarb struts in with all its sharp-tongued,…

COOK’S ILLUSTRATED INTRODUCED US TO A WHOLE SUITE OF PASTA SALADS. THIS ONE TICKS A LOT OF BOXES This isn’t your garden-variety pasta salad. In fact, it’s barely a pasta salad at all. Cook’s Illustrated’s Andrea Geary (https://www.americastestkitchen.com/authors/50-Andrea-Geary) got bold and swapped out a good…

A Steak Salad Fit for Sunday Lunch…or any weeknight you choose. In the grand British tradition of Sunday lunch, roast beef is the undisputed monarch of the table. Yorkshire puddings, roast potatoes, a bit of horseradish for the brave—it’s all a glorious ode to meat…

Gluten-free pancakes are now widely available, but we went to France to find the original Socca pancakes, made with chickpea flour, may have been the world’s first gluten-free pancakes. They have a toasty, nutty richness—an earthy depth, like roasted hazelnuts and warm summer soil (in…

  THIS BIG CARROT CAKE RATES AN ‘OUTSTANDING’. AND THAT WAS BEFORE ANDREW ADDED THE TOPPING Full of grated carrots, shredded coconut, walnuts, and raisins, this carrot cake has a lemon-y cream cheese filling separating its three layers.  This is not one of those spice…

IF WE CAN MAKE IT, YOU CAN MAKE IT…AND WE’LL TRAVEL THE WORLD TO BRING IT HOME TO YOU. That was the original tagline for Chewing The Fat. We shortened it on the advice of those well-meaning web police who believe shorter is better.  But…

Usher in Spring with this terrific Asparagus, Goat Cheese, and Tarragon Tart. This is a fantastic tart. And it’s right of the moment because it works best with Spring’s earliest and thin-stalk Asparagus. We used both Green and Red Asparagus in ours.  And then there’s…

HOMEMADE HOTHONEY AND CALABRIAN CHILIS MAKE FOR GLAZED PORK CHOP PERFECTION. From Food & Wine comes this recipe for thick, juicy, bone-in pork chops. They’re first seared in a skillet then lacquered with a homemade honey glaze.  Wbile hot honey is having a big moment,…

MARRY ME CHICKEN STARTED LIFE AS A  CREAMY CHICKEN DINNER Italian-inspired, Marry Me Chicken is a one-skillet dinner cooked entirely on the stovetop. The light, creamy sauce features bright tomato flavor from sundried tomatoes and paste. Add onion, garlic, chicken, cheese, pasta, and for color,…

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…