If we can cook it, you can cook it And we'll travel the world to bring it back home to you.
THE NATIONAL CHICKEN COUNCIL’S ANNUAL ‘WING REPORT’ EXPECTS AMERICANS TO EAT 1.4 BILLION CHICKEN WINGS THIS SUPER BOWL SUNDAY. When the Kansas City Chiefs take on the Tampa Bay Bucs in Tampa, Americans will eat enough wings to circle the earth three times. Now you…
We almost wish the weather turns cold enough for this great soup It’s irresistible. An incomparable heartwarming bowl of caramelized onions and rich beef stock topped with toasted French bread and melted Comté cheese makes you wish for cold weather. For all its goodness, it’s…
Call it a Flatbread if you want, but this is really a Pizza. And who doesn’t love pizza? There’s very little we like more than pizza. In this recipe, it’s called a Flatbread. I am not quite sure why because the dough in this recipe…
This meal is a sum of its parts: A sublime Fried Chicken, my take on Sicily’s Caponata and great Pesto topping a crispy toasted Baguette. When I was looking around for something special to serve as a supper for guests, I came across this extraordinary…
Melissa Clark’s latest book “Dinner in French” (Clarkson Potter 2020) is a winner. The latest in a long line of books created by The New York Times’ Melissa Clark, “Dinner in French” is surprisingly weeknight-friendly. Veteran Francophile Clark, who spent her childhood summers in France,…
Andrew’s sister Lauren and I have an ongoing contest to find people who comment on a recipe they’ve so radically altered it bears no resemblance to the original. Despite having tinkered with the ingredients, the quantities, the cooking time until the recipe is unrecognizable, you’d…
I’m not going to deny it. I love beef. But times, as they say, have changed. I try to go meatless more. But there’s this primal desire for Beef. I wondered how I could put a healthy spin on a Steak dinner and voilà, I…
Let’s be honest: Balsamic Vinegar has taken the place of red sauce Italian in terms of being found almost too often. It’s unfortunate too that America’s love affair with this ingredient is so completely antithetical to the way it’s used in Italy. There, it…
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
