About the only thing I miss about my last job is the travel. I really enjoy getting out of New York, seeing something different, learning something new.  So I was pleased when a recent assignment took me to Baltimore, Maryland, a city I’ve been to many…

           I discovered this wonderfully different paté almost by accident as you will read in this story. But in casting about for our 12 days of Christmas recipes, I realized it’s just the kind of dish that has Holiday written all…

  Above: The ingredients of a great curry even look beautiful.              Indian curries are a favorite of mine.  While the Indians eat them to keep cool in their hot climate, I eat them to keep warm in ours—especially with this winter’s record-breaking low…

        This is emphatically not your 30 minute dinner.  It is one of the great treasures of Italian cuisine.  And despite the length of time it takes, this version is not entirely labor-intensive.  A great part of the time is the slow simmering…

       Restaurant Week in New York City is getting stranger and stranger.  First off, it lasted for 2 weeks before ending its run last Sunday.  When it started, the prix fixe made infinite good sense.  In the 1999, lunch cost $19.99. In 2007, it was…

There’s something really gratifying about finding a new recipe for something you’ve just run out of ideas for. In this case, I’d caved in to Costco’s Premio Sausage packages. My son, Alex, tells me there are 12 step programs for Costco shoppers and I may be…

        Even with the demise of “Gourmet”, our mailbox isn’t exactly empty of food magazines. I still subscribe to at least 6 of them.  And since I started a course called “Food Writer’s Boot Camp”, our house is practically a library for food…

          I have a confession to make.  I was having lunch with my dear friend Barbara at one of our favorite spots.  Aperitivo at 780 Third Avenue at 48th Street (212-758-9402) is sleek and reasonable. They make an amazing Pizza Bianca with figs, prosciutto and gorgonzola…

          Lately, we’ve been loving flank steak.  What’s not to love about the supremely beefy flavor of this chewy cut of meat—especially when it’s one of the great bargains at the meat counter?  It’s currently less than half the price of a New York strip—but…

           OVER THE HOLIDAYS I JUMPED AT THE OPPORTUNITY TO MAKE FRENCH ONION SOUP. Locked in the house on a streak of cold, rain-soaked days, I had plenty of time to make this French Classic. Caramelized onions cooked in a rich, beefy broth, topped with…

There are plenty of people I’d love to spend time cooking with: My heroes like Tyler Florence, who seems to make everything I like. Ina Garten, who makes everything look so effortless.  Thomas Keller who makes everything look well, so, complicated.  But I’d have to…

      I had a sizeable piece of Ingrid Hoffman’s delicious Cuban Pernil, which of course I had to cook in order to post. I also had, in abundance, the great-tasting Pigeon Peas and Rice I made as a side.  I could hardly get…

            The first post on Chewing the Fat was about Jamie Oliver’s Beef and Guinness Pie so if you’ve been with us for the whole ride, you know I am a huge fan of the man. I was very pleased to see his latest book…

           More frequently than I wish, something absolutely delicious that I want to share with you simply doesn’t photograph as appetizingly as I would hope. Sometimes, I have to make a judgment as to whether the photograph is just going make everyone want to turn…