As I was leafing through Food and Wine Magazine from October 2018, I stopped at an article focused on Richard Olney. In the words of Wikipedia, “Richard Olney (April 12, 1927 – August 3, 1999) was an American painter, cook, food writer, editor, and memoirist…

Cinco de Mayo came one day late this year. We celebrated Seis de Mayo with this wonderful soup. It’s one of those soups that makes a meal. Rich, satisfying, and truly filled with the goodness of vegetables and spices for a depth of flavor we…

As much as I love Chicken Pot Pie, I was looking to kick things up and bring some new flavors to this old family favorite.  And old is an appropriate word.  Pot Pies have a history going back to ancient Greece.  The Greeks cooked meats…

If you live in the East, you’re experiencing an arctic blast of obscenely low temperatures. We’re so bundled up against the cold, not even the runners are out these mornings.  There is a cure for the cold. And that of course, is a bowl of…

Melissa Clark has to be one of the most prolific food writers and cooks in all of history. There’s her constant presence in the Food Section of The New York Times, where week after she creates some of our most memorable meals.  Just type Melissa…

Not too long ago, Andrew had a birthday.  The minute I’d seen it advertised, I’d ordered Dorie Greenspan’s latest book “Everyday Dorie”(A Rux Martin Book Houghton Mifflin Harcourt 2018) as a gift. It turned out the book took 244 pages before landing at “Desserts”. So…

No American producer of Goat Cheese is more responsible for its ever- increasing popularity than California’s Laura Chenel’s.  Starting in the 1970s, Chenel’s became America’s first commercial producer of this extraordinarily healthful cheese. Everything from its calorie count – 30 to 40{7764cd352edcf19b608e75b52a560f8f0623df8defec59f0ed185161f2ba1413} lower than cow’s milk…

I’ve been writing about Budapest ever since I came back from there in August.  I was completely captivated by the place.  Of course, staying in the #1 Hotel in the World (Trip Advisor 2017) was a great deal of the reason why.  And it was…

Food & Wine Magazine’s September 2018 issue attempts a task that must have almost impossible.  It’s the magazine’s 40th Anniversary issue and its editors had to decide which recipe best represented every single year’s output—literally hundreds of recipes.  In Food & Wine, you can trace…

Pictured above… Northern Fried Chicken with a Watermelon and Arugula Salad There are times when I just don’t want to post a recipe because it’s just too good.  It’s not that I am trying to keep it from you.  It is just that once a…

I realize I am a bit late to this party.  For a while I thought Martha Stewart had given up cooking any other way than by using a sheet pan. She created 17 sheet pan suppers for Pork alone. She made everything from Pizza to…

I spend an inordinate amount of time seeking recipes for that workhorse of the weeknight meal, the boneless, skinless chicken breast. But let’s face it, we could all overdose on chicken breasts. In a writing class I took before launching Chewing The Fat, one of…

Food and Wine’s April 2018 edition was called “The Spring Wine Issue”.  One particular article by the author of “The Flavor Matrix”, James Briscione caught my eye.  Well, actually, what caught my eye was the wok filled with strips of chicken, green peppers and cilantro. …

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…