Summer Cooking doesn’t get much easier than this. When I saw Sirloin at our supermarket for $2.99 a lb., I couldn’t let it pass by. When we were on a limited budget, I gravitated towards this cut of beef for its down-to-earth price and great…
This One Pan wonder checks all the boxes… This is really a spectacular pairing. It’s a classic combination of lemon and garlic which the shrimp marinate in very briefly along with diced shallots and plenty of chives. Fresh local asparagus shares the plate with cherry…
We are huge fans of the Chicken Thigh No other part of the chicken can match the ease with which you can cook this most flavorful part of the bird. Here in this single skillet dinner, it truly shines. Perfect for two, it uses the…
Here’s a whole gallery of dishes just waiting for Spring’s fresh Asparagus. Enjoy one or enjoy them all…it’s Asparagus Season. There’s no end to the ways you can enjoy this wonderful vegetable. It’s fantastic whether in a starring role or takes a back seat as…
A great salad for a weekend lunch or a light supper one night next week. Asparagus is at its peak and radishes are almost gone from the farm stands here. So this week I was on the hunt for recipes that would make the most…
The time is right to make this terrific recipe right now. This is a fantastic tart. And it’s right of the moment because it works best with Spring’s earliest and thin-stalk Asparagus. We used both Green and Red Asparagus in ours. And then there’s the…
A Vegetarian Pasta kicks off Asparagus Season with a twist. The first asparagus of the season is something we can’t wait for. Asparagus has become a virtually year-round staple, imported off-season from South America. But nothing compares to the home-grown variety. We love asparagus so…
Beloved Italy is beset with a healthcare crisis like no other. You would have to be living in outer space not to be following the story of the Covid-19 Virus. And if you have an affinity for Italy, I am sure your heart, like mine,…
The Sheet Pan: A great way to cook because it can be used to roast, bake or broil. For Christmas, one of Andrew’s gifts to me was Molly Gilbert’s book (Workman Publishing 2014). The asterisk is because the book also puts Breakfasts, Desserts, and Snacks…
Asparagus season is coming and here’s a great way to celebrate its arrival. While a frittata sounds rather fancy, it’s a very easy dish to make. Far simpler than flipping an omelette, it’s wildly versatile too. For this version, I added shallots and cremini mushrooms…
In keeping with our vow to eat less meat and experiment with a more plant-based diet, I was delighted to have found the bones of this recipe in Food and Wine. It’s pure vegetarian, a wonderful balance of textures and flavors with just a shot…
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…
Lyon, one beautiful city Three years ago, my friend Kimberly moved to Europe from Montclair, New Jersey. Her husband had been assigned by his American company to run their European division which has its headquarters in the third largest city in France: Lyon. Kimberly, Peter…
A braise may not strike you as a Spring preparation at all. Aren’t braises hearty affairs that build flavor by the hours they spend in the oven? Aren’t they winter warmers and not something you’d expect to see any time after May 1st? Well…
My latest article for CruisingJournal has just been published…
