This Boston Baker knows her way around a Sugar Bun! Ask Bobby Flay! When we first published Joanne Chang’s Sticky Bun recipe, we heard from Bobby Flay himself.  Before there was ‘Beat Bobby Flay’ on the Food Network there was Bobby Flay’s “Throwdown”. Joanne had…

If there’s one bad thing about Food Blogging it’s this: You never get to eat the same thing twice. Once it’s out in the blogosphere, it’s cooked. Literally. Today’s recipe haunted us—it was so good! And it was in our old recipe format. What a…

BENGALS OR RAMS, NEXT SUNDAY’S WINNER IS THE CHICKEN WING! Of all food facts, the one that never ceases to amaze is this: On Super Bowl Sunday, 1.42 billion chicken wings will be consumed. That’s the National Chicken Council’s prediction and they ought to know.…

You just can’t make a bad Cioppino. Cioppino is probably the most flexible fish stew on earth.  And it packs a wonderful punch of flavor in every bite.  It tastes of the sea itself.  And then there’s the richness of tomatoes, the anise flavor of…

I’VE JUST READ THE WEATHER FORECAST… And it looks like it’s time to hunker down and stay put this weekend.  And while we’re at it, what’s better than stew?  Never mind the result is inevitably warming, comforting, and altogether satisfying.  There are delightful aromas that…

Now is the time to hit the Farmer’s Market and make this wonderful dish. This recipe is a riff on Tyler Florence’s Ultimate Ratatouille that dates all the way back to his 2006 “Tyler’s Ultimate” (Clarkson Potter). It is still one of my recipe bibles.…

  Ina’s take on this French classic: Scallops in a creamy sauce with a hint of curry under a crust of bread crumbs and cheese.  I am a huge fan of Ina Garten or as a friend of mine once said “What’s not to like?” …

Swordfish is wonderful cooked like this. In no time at all, you have something satisfying and truly special. It’s good enough for company and a terrific treat for everyone. We ate it all summer in Nantucket while I was growing up. It was simply grilled…

Two doyennes of home cooking’s recipes are combined in one spectacular dessert. Ina Garten gives great credit to her Easthampton neighbor, Martha Stewart for launching Ina’s publishing career.  They met when Ina was still running her food store, The Barefoot Contessa. It was Martha who…

The Bolognese Revelation from Stanley Tucci’s Searching for Italy – An Authentic Twist You Need to Know When it comes to Bolognese, we’ve all been in the habit of letting it simmer for hours, haven’t we? That slow-cooked, rich, meaty flavor developing bit by bit,…

Passover is coming up this weekend. It brought up memories of one of the most successful meals we’ve ever cooked. And quite honestly, one of the easiest dinners we ever made. If you have the slightest qualms about your skills in the kitchen, put them…

Today, March 9th, the gods of whoever invents National Fill-In-the-Blank Days has declared in favor of the Meatball.  Who could think of a better day for Chewing The Fat to present our most popular meatballs ever?  In the past ten years, meatballs have been a…

MonteRosola is an Award-Winning Winery in the middle of the Tuscan wine-growing regions of Chianti and Bolgheri. 50 km from the coastal wine region of Bolgheri and 20 km from Chianti in the Tuscan hills, sits MonteRosola.  This relatively new vineyard has established its organic…

Here to Help: The New York Times Recipe for the Best B.L.T. is this one from Clare de Boer. The perfect Bacon, Lettuce, and Tomato Sandwich is a flawless combination of salty crunch, creamy mayo, sweet and tangy tomato, and butter lettuce.  And Clair de…