Are you familiar with Andrew Zimmern? He’s hard to miss. For the past 15 seasons, starting in 2005, “Bizaare Foods with Andrew Zimmern” has aired on The Travel Channel. In over 100 episodes, Zimmern has been to 34 countries and 14 states in search of,…
Starting this blog off with an entirely new design involved a lot of trips down Memory Lane. It was a very long and complex project just to get the old posts transferred over. Each and every one of them had to be reviewed and the…
I’ve wanted to cook in a tagine for ages and I mentioned this my friends Bill and Peter. Now they are both the soul of generosity and recently when we were at their house for dinner, Bill presented me with 3 Tagines…
Judging from the popularity of James Beard’s recipe for Roast Beef Hash, which has had 3801 pageviews, and that of Ina Garten’s Chicken Hash at 682, Hash has a special place on the tables of our readers. It certainly is at our house. Unfortunately, one of…
The other day, when I opened a post from Bee at www.rasamalaysia.com, along with Bee’s recipe for Moo Goo Gai Pan came a flood of memories. It instantly took me back to my childhood in Montreal. Not that I ever ate Moo Goo Gai…
Chef Thomas Keller I was somewhat surprised to come across this recipe in Food and Wine magazine. It comes from the renowned Chef Thomas Keller of Bouchon Bakery, Per Se, Ad Hoc and The French Laundry fame. He of the…
When you can vividly remember a lunch you had ten years ago, I would have to say that’s the power of great cooking. I distinctly remember a visit to Washington Park on lower Fifth Avenue. The restaurant marked the triumphant return to New York…
It’s easy to see why it is called Rainbow Chard I have significant lapses in my culinary adventures. Before I made this perfect weeknight dinner with its amazing range of delicious tastes and textures, I had never cooked Chard. I will not go so far…
Kerala, Land of Coconuts Talk about a recipe that lives it to its name! This glorious chicken dish perfumes the house with a wonderful aroma of spices—ginger, curry, cloves and cinnamon. And then, when you bring it to the table and serve it over…
Who can resist tomatoes that look like this? After I made these golden-seared chicken breasts with their moist center of plump ripe tomatoes, melted cheese and pungent garlic sauce, I wondered if I could call this an original recipe. But when, exactly, is a recipe…
I have some good friends whose families are Filipino. And although for some time, my friend Ethel has threatened to kidnap me and take me to Queens for some Filipino restaurant food, we haven’t made it yet. Come to think of it,…
Truman Capote and his ‘date’ Katherine Graham An entire book was written about Truman’s Black and White Ball In 1966, Truman Capote was flush with success. His ‘non-fiction novel’, the term he used to describe “In Cold Blood”, was a hit. He decided to throw himself a…
Today, I want to share an original recipe that I put together to launch Chewing The Fat. I hope to make this blog a place you’ll come back to again and again when you’re looking for great things to eat, great places to go…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
