If we can cook it, you can cook it And we'll travel the world to bring it back home to you.
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…
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…
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,…
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
