Did you know it was National Nutrition Month?  Neither did I.  But as I was putting together this recipe, which is my own invention borrowed from several sources, one of my fellow recipe writers informed me.  In a holdover from Michelle Obama’s time in the…

Andrew’s sister Lauren and I like to share “Comments” made by cooks about other people’s recipes.   Our particular favorites are when someone spends not one minute following the original recipe but instead enters their own little world and creates a dish that has absolutely nothing…

I’m not going to deny it.  I love beef. But times, as they say, have changed.  I try to go meatless more.  But there’s this primal desire for Beef.  I wondered how I could put a healthy spin on a Steak dinner and voilà, I…

I sometimes think I should have called Chewing The Fat “Chewing the Pasta”.  I have such fondness for pasta that I make it on a weekly basis.  I am well aware of how many people eschew its carbohydrates. Sorry, they’re missing one of life’s great…

Letizia Mattiaci of Alla Madonna del Piatto Lucky me!  I’ve been traveling most of the month of May.  I’ve done two almost back-to-back river cruises, one on the Rhine from Basel, Switzerland to Amsterdam, Netherlands with stops along the way in France and Germany.  A…

I don’t know if you are aware of a quirky food magazine called “Lucky Peach”.  It’s been in existence since 2011.  It was the brainchild of two long-time writers and the Chef, David Chang, of Momofuku fame.  It never toppled the juggernaut of food magazines…

Food and Wine’s Justin Chapple I’ve bought the Bok Choy Trader Joe’s sells quite a few times.  I like the crisp crunch and slightly bitter flavor of the vegetable.  But I have to admit, my Bok Choy hasn’t risen to any great culinary heights.  Recently,…

         Salmon is truly a lifesaver for harried weeknight cooks.  Now I suppose that means most of us, most of the week. But there’s another great plus to cooking salmon.  That is when you need something to start cooking only when the last family member…

     A classic Bolognese sauce takes hours on the stove where the sweetness of tomatoes, onions, celery, and carrots blend with beef, and pork to come together in one of Italy’s most treasured sauces.  In Italian American houses, it is called “Sunday Sauce” because the…

         The grill has long since been put away.  But the grill pan does an admirable job of crisping the skin and giving us, if not the real thing, a taste of summer.  In this easy dish that takes under 30 minutes to make, the…

Gyros, ubiquitous in NYC A Gyro is a Greek dish of meat that’s been roasted on a vertical spit, folded into pita bread and then served with tomato, onion and tzatsiki sauce.  Gyros, pronounced “Heros”, are everywhere in New York City.  The website Yelp has…

Last week, I went all the way back into the archives for Chewing the Fat.  I was astonished to see that an Orecchiette recipe that I posted very early on in the life of the blog has had precisely 40 visits. That is about 1/10th…

Melissa Clark Before you turn the page on this wonderful dish, let me assure that those dried-out and dreadful anchovies that someone left atop your last Caesar Salad are not at work here.  Instead, these flavor makers are worth a great deal more than their…

         To say that I’m a fan of our local Long Island asparagus is the definition of an understatement.  I really cannot get enough of the stuff.  It’s a fixture in our refrigerator for as long as it lasts.  The asparagus I am particularly attached…