Di Palo’s is irresistible if you’re an Italian food lover          I think I am on to the marketing secret of DiPalo’s, the venerable Italian Market in New York’s rapidly vanishing Little Italy.  I’ll get to that but first a little about Little…

Garlic Scapes  HERE’S HOW TO CREATE A WONDERFUL CHICKEN DINNER USING GARLIC SCAPE PURÉE My friend June, an avid reader of Chewing the Fat, sent me a message recently because she simply could not find an ingredient in one of our recipes. She went to…

Cinco de Mayo is upon us.  It’s a once-a-year opportunity to salute Mexico with a purely American excuse to consume copious pitchers of Margaritas, mountains of tortilla chips and oceans of salsa.  Last year, I posted a recipe for Enchiladas Suizas, a wonderful gooey, cheese-y…

         Here we have a simple pork cutlet or chop that is covered with juicy bits of golden raisin, salty, tangy capers, and rich Gran Padano cheese.   This sweet and salty, cheese-y topping is held in place by crisp slices of prosciutto.  For a pork…

My friend Kate says that when she lived in Santa Fe NM, people used to refer to their local Whole Foods market as “Whole Paycheck”. The Whole Foods nearest me is certainly more expensive than most of the neighborhood groceries but then the produce is…

            Right down the street from us at 1900 Broadway, Daniel Boulud has carved a little fiefdom for himself.  It consists of two restaurants—Bar Boulud, which leans heavily on charcuterie, and Boulud Sud, Chef Boulud’s salute to Mediterranean Cuisine.  And…

Bonito’s Version of Tiradito de Thon And mine… Unfortunately, mine didn’t come with this view from Bonito Rue Lubin Brin Gustavia, St. Barthelemy FWI (590)0590-279-696 www.ilovebonito.com          Silken fish coated in citrus and soy, the earthy nuttiness of sesame oil, the sweetness…

           I was recently involved in a Television program.  Every time I used a phrase that was French, (as in the expression “A certain je ne sais quoi”), the director would stop me and ask me to translate whatever I was saying into English. …

         My friend, Eric Lemonides, owns Almond Restaurant in Brideghampton and a second Almond on 22nd Street in the City.  Last Monday, when I went to his Bridgehampton address for dinner, he told me that one of the great off-season successes he’s had is his  “Meatless…

         If Spring has a food, I can think of two things that fit the season perfectly. The first is lamb, so associated with Easter in both liturgy and on the Easter Table.  The second is Asparagus, which is never better than when it is…

Chef Ripert with the Sting Rays the Caymans are famous for          I’ve mentioned my fondness for Eric Ripert on these pages before.  He’s one chef whose recipes really translate for the home cook.  His flavors are bright and inventive and nothing…

It’s been too long since we shared a terrific baking recipe with you. For that I apologize. But after our Christmas baking binge, our house baker has been taking a long rest.  In truth, all our baking is done out at the Beach.  And for…

           The weather on America’s East Coast has been nothing short of bizaare this whole winter.   When I boarded the plane to come home from St. Barth, the temperature there was 81 degrees.  When I arrived in Newark the temperature was 75 degrees.  We…

VILLA ACE, HOME SWEET HOME! C’EST LA VUE! SAME WONDERFUL MINI COOPER AGAIN THIS YEAR! MARCHE ‘U’ NOW FULL OF FRESH VEGETABLES We’re back!  We’ve just concluded our 18th visit to one of our favorite places on earth, St. Barthelemy. That little 8 ½ square mile…