The Bánh Mì sandwich is likely the most famous of all Vietnamese exports and rightfully so.  A pint-sized baguette is split lengthwise and filled with all kinds of savory ingredients.  You can find banh mis with all kinds of meat fillings but common to almost…

Food & Wine Magazine’s September 2018 issue attempts a task that must have almost impossible.  It’s the magazine’s 40th Anniversary issue and its editors had to decide which recipe best represented every single year’s output—literally hundreds of recipes.  In Food & Wine, you can trace…

Singapore’s Signature Chili Crab Apr 23, 2018 | 3:26 pm By Monte Mathews Staff Writer From Australia’s Master Chef Season 2 Adam Liaw At No Signpost’s Geyland restaurant, Singapore’s most famous dish makes an impressive appearance. Swimming in Chili sauce, it’s a taste of Singapore…

Where to Find Singapore’s Signature Dish, Chili Crab Apr 23, 2018 | 4:03 pm By Monte Mathews Staff Writer It’s out of the way, but it’s so worth finding Singapore’s best version of this classic dish No Signboard’s Chili Crab is arguably the best version…

If you read my last post about my trip to Vietnam, you will remember my going to Cooking School in the town of Hoi An.  The class began with a visit to the Central Market, a hurly burly of a place with vendors selling everything…

Silversea Cruises Introduces Culinary Voyagers to Vietnamese Cuisine Apr 25, 2018 | 11:15 am By Monte Mathews Staff Writer Both aboard ship and ashore, this cruise line brings its passengers great Vietnamese food Vietnam is a perfect country for cruising.  It hugs a 1,600 mile…

Food and Wine’s April 2018 edition was called “The Spring Wine Issue”.  One particular article by the author of “The Flavor Matrix”, James Briscione caught my eye.  Well, actually, what caught my eye was the wok filled with strips of chicken, green peppers and cilantro. …

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 am insanely jealous of Naomi Duguid.  This writer, photographer, cook and traveller has made a career out seeing of the world and bringing it home in cookbooks.  What a dream job for a foodie with wanderlust!  Duguid has written six…

We’ve brought you a post featuring the Banh Mi, the signature sandwich of Vietnam, once before.  We’ve shown you how to make one with ground pork https://chewingthefat.us.com/2012/09/our-325th-post-melissa-clarks-quick.html.  But just before we left New York for our annual stay in St. Epicerie Boulud’s Banh Mi Barthelemy…

            I can’t get enough of Fatty Crab www.fattycrab.com  2170Broadway (76th-77th St.)212-496-2722 for reservations or https://www.opentable.com/), the spinoff of the original West Village restaurant (634 Hudson Street, between Horatio and Gansevoort Sts., 212 352-3592 (No reservations are taken).             Now that it’s made the trek north…