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…
ATTENTION ALL SNACKERS!
HAVE WE GOT A CRACKER FOR YOU!
THEY’RE CALLED CRAIZE FOR A GOOD REASON.
These sweet corn crackers have a Latin soul. The brainchild of Leonardo Cotter of Miami, these roasted corn-crackers are based on Venezuelan Arepas! Wafer-thin, crunchy as all get out they check a lot of boxes: They’re Gluten-free, vegan, and kosher. But most of all they’re exceptionally tasty. The four-year-old company first created its authentic Latin flavors with varieties that included Sweet Corn, Seeded, Guava, Plantain, Coconut and Roasted Corn.
This year, in a burst of pandemic invention, Cotter hit on an entirely new flavor. He has created the “Everything”. Using the brand’s Sweet Corn as a base, Craize combined Everything Bagel seasoning to create a sweet yet savory cracker that’s a perfect upgrade of America’s passion for the Everything Bagel. As Leonardo Cotter says “Everything Craize is as traditional as it is ground-breaking. It’s the evolution of one of America’s classic foods, bagels, mixed with Latin authenticity.” He adds “It’s a healthy cracker that perfectly blends the sweetness of corn with the saltiness of “Everything” seasoning. It’s must more than a bagel alternative but it still pairs amazingly well with the bagel’s natural partners, cream cheese and lox”. At Chewing The Fat, we loved every Craize cracker we tried completely unadorned. Then experimenting with a variety of toppings including goat cheese, salsa, herbed cheese, guacamole – even chocolate topping the coconut variety– these superthin crackers delivered even more flavor. You’ll soon find Craize in supermarkets everywhere. But in the meantime, you can order direct from Craize at https://gocraize.com/ or on Amazon.com.
Our Report From Silversea: “An In-Depth Culinary Experience, S.A.L.T.” has just been published by Avid Cruiser.com
