If we can cook it, you can cook it And we'll travel the world to bring it back home to you.
Ah, the scone! Perfectly made it’s a thing of joy at tea time or coffee hour. But the greater likelihood is that the scone most people encounter comes off as heavy as a hockey puck and just about as appetizing. No matter how much…
Claire Saffritz’ new cookbook may be called “Dessert Person” but the first thing Andrew baked were these melt-in-your-mouth dinner rolls. The classic Parker House rolls inspired this recipe. In all honesty, they’re even better—more pillow-like and tender than the originals. Then there’s a subtle onion…
Some holiday discoveries are well worth making all year round. This is one of them. It’s from Melissa Clark in The New York Times. It’s one of four recipes created for New Year’s Eve 2020. In “A Finger Food Countdown to 2021”, Melissa created two…
If you are going to the trouble of making Christmas cookies, why not make the best Christmas cookies any one ever tasted? Since I live with one of the great Cookie Bakers of all time, it wasn’t exactly easy to come up with this list. …
What says the Holidays are here more than the Cranberry? Andrew went all out for our Thanksgiving, baking his extraordinary treats. Included in this year’s selection were these glorious Lemon=y cranberry bars. A generously salted vanilla cookie base is topped with the tangy sweetness of…
The Great British Baking Show Contestants could have used this recipe for Babke. Andrew and I are great devotées of this wildly popular British TV series, now in its 11th season. Judges and Co-Hosts have come and gone but we’ve never strayed. We have had…
The Cookie Jerry Seinfeld Made into a TV Star Jerry Seinfeld is almost as beloved in New York City as the Black and White. This cookie is found everywhere from the corner bodega to that most upscale of bakeries, William Greenberg. Seinfeld used it to…
Here’s to Confiture de lait, better known as Dulce de Leche. When David Lebovitz’s newsletter appeared in our inboxes last week, I immediately sent it to Andrew with a note that said “Pretty Please”. My email arrived at approximately the moment he’d started printing it.…
Make the most of the Peach Harvest with this glorious cake. We can’t get enough of this season’s peaches that Andrew has been baking with. They’re incredibly juicy and their texture is heaven. And since there is virtually nothing we like better than great almond…
There’s nothing more luscious than a fresh summer peach. On Long Island, this year’s crop has been even more luscious than usual. Before we switch over to Fall’s Apples, bake this Fresh Peach Cake. It’s from Ina Garten so right off you know it’s going…
Because you can never serve too many tomatoes this time of year. I realize this recipe comes right on the heels of our wildly popular Heirloom Tomato Tart recipe, but we just cannot get enough of this year’s stellar crop of tomatoes. This tart first…
John Barricelli, owner, baker, and chef of Connecticut’s SoNo Baking Company & Cafe, is no stranger on Chewing The Fat. We love his recipes. The Connecticut baker has two locations there. In Norwalk, it’s at 101 Water Street. And in Darien, it’s at 49…
A Tomato that looks flawed creates a Tart that is pure perfection. The heirloom tomato has arrived. Heirlooms, or “Heritage Tomatoes” if you’re British, are not always the most beautiful on the outside. But the first slice brings a flood of great tomato flavor. They’re…
2 Recipes that just can’t wait for the weekend. Normally, we post our Baking recipes later in the week. This is on the assumption that people have more time to bake on the weekend. We’re breaking the rules because everyone who has tasted one of…
SIMPLY ORGANIC. THERE’S AN AWFUL LOT TO LIKE ABOUT SIMPLY ORGANIC.
The 20-year-old purveyor of 100% Certified Organic spices and herbs has 113 items on its menu. Recently we were asked to try a whole new collection of Simply Organic’s Umami Blends. These three standouts worked brilliantly with every dish we used them in. They get their umami credentials from a mixture of shiitake and porcini mushrooms. That’s the basis for the Original Umami blend. Then Simply Organics adds bold herbal and garlic notes in its Roasted Garlic and Herb version. Sweet and Smoky adds smoky flavor from maples and smoked paprika.
Also included in our samples, were 5 Simply Organics Seasoning Mixes. Extremely well-priced at $1.49 to $1.69, there are 16 in total. They make seasoning everything from Shrimp to Sloppy Joe’s a snap
They’re rich and robust and leave nothing to chance. No more digging into the spice drawer and discovering a key element missing. It’s all there for you in whichever flavor you choose. You can even make Alfredo Sauce and Pesto. We loved all three we’ve tried so far. We used the Fajita mix on Chicken…
Our steak dinner got a lift from Simply Organic’s Savory Steak Marinade…
and Ground Round ruled the day in our Sloppy Joes. We shouldn’t have been surprised because Simply Organic is the real deal. But there’s more to love about this great company.
Every one of Simply Organics herbs and spices are sourced responsibly and delivered ethically The company works closely with its suppliers: Farmers they develop real relationships with and with whom they help grow the most aromatic, flavorful, and wholesome spices year after year. But Simply Organic’s commitment to communities in both the United States and Canada runs even deeper. Through their Simply Organic Giving Fund, they are tackling food insecurity by helping to nourish millions of people. Beyond that, the company has built training centers that teach organic farming methods, dug wells that bring fresh water to villages, supported schools, and meal programs in grower communities. Simply Organics supports Organic research and education, gives scholarships in sustainable agriculture, and helps organic-growing-based urban gardens and community food banks.
You can buy Simply Organic spices at many supermarkets. There’s a store locator found at https://www.simplyorganic.com/storelocator. Better yet, you can order on-line directly from Simply Organics at www.simplyorganic.com
Our Report From Silversea: “An In-Depth Culinary Experience, S.A.L.T.” has just been published by Avid Cruiser.com
