“Fine Cooking” is at it again.  In their current “Make it Tonight” section of ‘just 30 minutes to dinner, start to finish’ recipes, more than one of them caught my eye.  So it became a game of deciding which to make first.  And after I’d…

It never occurred to me to serve a stew in the summer.  But here’s how it happened.  I am getting ready to go out to the beach for some good long stretches this summer.  As the departure date approaches, I’ve been trying to pare down…

        This is an amazingly long recipe title for something that’s relatively easy to make.  And even in the heat, it’s a perfect dinner for this time of year. It takes advantage of the last of the local asparagus.  And what a way to end…

        It’s not often that I share with you a recipe with such an interesting background as Country Captain, a dish steeped in the lore of the Low Country of South Carolina and Georgia.   It’s found in every Southeastern Junior League cookbook but its origins…

        For one of the easiest dishes on this entire website, this one certainly has the longest name.  It is simplicity itself and I go to this dish every time I’m really pressed for time.  It’s amazingly flexible. If you’re not a fan of capers,…

        This recipe will add to your Chicken repertoire with an easy weeknight preparation that packs a lot of flavor into any BLSL* chicken breast you come across. It’s from the most recent issue of Bon Appetit (May 2010).  But the really wonderful discovery for…

When I was doing some research for this post, I discovered that this method of cooking chicken is pictured in Etruscan frescoes.  Given that the Etruscan era ended roughly around 500 B.C., this is unquestionably the oldest recipe I’ve ever shared with you.  And it’s…

        There’s no one dish supper quite on the level of a great paella.  It combines protein–sometimes several of them–with carbohydrates and then, for good measure, adds some vegetables. The one big drawback to paella is the interminable time a good one takes to make.…

        I don’t know about you but sometimes I think if I have to look at another skinless, boneless breast of chicken, I’d like to give up the bird altogether.  And yet a woman in my Food Writer’s boot camp says that, almost…

I thought about throwing my Chicken Wing recipe into the mix in time for Super Bowl Sunday.  But then I was inundated with Wings recipes: 10 in an email from RecipeZaar, another 8 developed by my heroine, Grace Parisi, in this month’s Food and Wine. …

 This weekend for the first time in what seems like months, we were finally able to walk anywhere without feeling that we were in a race against the cold.   So we jumped on the opportunity to visit the High Line. This is an only-in-New York…

        Even with the demise of “Gourmet”, our mailbox isn’t exactly empty of food magazines. I still subscribe to at least 6 of them.  And since I started a course called “Food Writer’s Boot Camp”, our house is practically a library for food…

           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…