There are times when I crave a bowl of pasta. And in miserably rainy and surprisingly chilly New York, this may be one of them. But then I crave pasta no matter what the weather.         Only a few days…

Sugar Snaps have joined the Asparagus at The Farmer’s Market           You may wonder how much more asparagus I can possibly eat this asparagus season.  The answer is I’ll eat as much as I can.  I love the fresh flavor and texture that asparagus brings…

          I am amazed at how many people ask me for menus with a maximum of five ingredients.  I do understand:  You look at a long recipe and think that’s too much work, or I’m missing one of the spices or…

  As much as I would love a true tagine, I’d have to store it in someone else’s NYC kitchen          Not too long ago, I published a recipe for Moroccan Meatballs that was a huge hit.  People wrote about how much they loved the…

Chef Thomas Keller            I was somewhat surprised to come across this recipe in Food and Wine magazine. It comes from the renowned Chef Thomas Keller of Bouchon Bakery, Per Se, Ad Hoc and The French Laundry fame.  He of the…

         I frequently take part in surveys about where I eat and what I eat and when.  It goes with the territory when you write about food. Inevitably, there’s a question about how long ago I’ve visited a fast food restaurant.  I invariably answer “Never” because…

     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. …