If we can cook it, you can cook it And we'll travel the world to bring it back home to you.
If your ambitions for this week included baking great bread, this is for you. Breadmaking has become wildly popular. All over Instagram our friends are posting glorious photos of all kinds of sourdough boules, baguettes, Irish brown bread, and the inevitable pizza dough. To say…
After our ten-day trip through Portugal in July, it seemed a shame to be just an hour and a half by air from Barcelona and not go there—especially since Andrew had only been to Spain twice. We’d spent a magical day in Salamanca as part…
If necessity is the Mother of Invention, Chef Einat Mazor’s daughter’s celiac disease is responsible for a truly wonderful break-through in Gluten-Free baking. The aptly named Extra White Gold Flours were a result of the Georgia-based Mazor’s child’s suffering and her determination to bring the…
Going through some files as I settle in to our new apartment, I came across a picture that stopped me in my tracks. It’s the main illustration for this page courtesy of Epicurious. Here were these crispy halves of great French bread topped with a…
When you live in a food town like New York, you discover places all over the city that are worth a detour anytime you’re close to them. A recent doctor’s visit put me within two long blocks of the Sullivan Street Bakery. I am so…
I fell in love with this recipe in a heartbeat. It just looked so fresh, so complex and yet so simple to make. It’s the invention of Molly Baz who is a Senior Associate Food Editor at Bon Appetit. She took her farmer’s market finds…
“ This is one of my favorite Bon Appetit recipes of all-time. I make it every summer — the lamb fat seeps into the pita (in a GOOD way) so it gets extra tasty. Also, so easy. Love love love. Careypolis Brooklyn 10/31/17”. Thank you…
I love pasta in all its forms and I serve it at least once a week. Since I seem to be incapable of making two servings of sauce, inevitably we end up with a freezer full of single portions. I do not always label these.…
What I love about this recipe, which is from Bon Appetit Magazine, is that it’s the perfect escape from winter. The dish looks like it was made in high summer with its cherry tomatoes, pickled red onion and fistful of parsley leaves. Then there’s the…
If you’ve spent any time reading this blog, you know I am a huge fan of Trader Joe’s and not just because there happens to be one just three blocks from our place in the city. I will suffer the crowds for the convenience and…
There’s a 200th Birthday Party in Ireland Dec 4, 2017 | 12:02 pm By Monte Mathews Staff Writer And you’re invited to the 200th Anniversary of the First Pint of Guiness to reach American shores. What’s more Irish than the potato? How about a pint…
Crumb Topping Actual Size Those boys from Brooklyn, Renato Poliafito and Matt Lewis, are no strangers on Chewing the Fat. We just can’t get enough of their spectacular baking recipes from not one, but two great cookbooks: “Baked” (Stewart, Tabori and Chang 2008) and “Baked Explorations” (Stewart,…
We’ve had the most wonderful Christmas and now we are virtually housebound, there having been a significant snowfall on the East End of Long Island the day after Christmas. The snow has stopped but the wind is blowing and the eight or so inches of…
There’s something really gratifying about finding a new recipe for something you’ve just run out of ideas for. In this case, I’d caved in to Costco’s Premio Sausage packages. My son, Alex, tells me there are 12 step programs for Costco shoppers and I may be…
Our Report From Silversea: “An In-Depth Culinary Experience, S.A.L.T.” has just been published by Avid Cruiser.com
