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…
Melissa Clark’s “Dinner. Changing the Game” (Clarkson Potter 2017) arrived just a little late. The Instant Pot epidemic was fully underway and so this book took a back seat to her “Dinner in an Instant.75 modern recipes for your Pressure Cooker, Multi Cooker Instant Pot”…
Home cooks and Chefs alike will welcome this terrific new Chicken Confit Photos Courtesy of D’Artagnan Foods D’Artagnan’s new Chicken Confit comes in packages of 2 and 12. Ariane Daguin, founder of D’Artagnan, was up to her ears in Duck Fat. This will come as…
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…
Let’s face it: this time of year begs for recipes that you can get on the table in no time. This wonderful soup takes all of 15 minutes to make and it’s a perfect warmer for a winter night. With a tossed green salad and…
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.
