A far nicer photograph from Food and Wine @Kate Mathis Because we’re barely off the plane from Europe, I have gone archival today to bring a wonderful recipe that we published way back in 2012. It was such a hit with everyone who tried it…

YOU’LL NEVER FORGET IT ONCE YOU TASTE CHASHUSHULI, A GEORGIAN BEEF STEW. Chashushuli is an extraordinary beef and tomato stew.  There’s a hearty richness from both chuck roast and short ribs. But it’s the broth that separates this recipe from any other beef stew we’ve…

This incredibly easy salad is the perfect hot weather kick-off. As the temperature rises, and we look for ways to make both cooking and eating a breeze, Crab Louis (or Louie) is high on our list. The most seasonal of vegetables and sweet crab meat…

Summer and Salad Days are on the way…but in the meantime. Confession time:  We’d been looking at a lot of very beige posts on Chewing The Fat. So when this glorious-looking salad appeared in Food and Wine, we had to make it. It’s from a…

From Food & Wine’s ” Chef’s Easy Weeknight Dinners” Jonathan Waxman’s Soy and Ginger Pork Chops Andrew and I often get asked whether we use our hundreds of cookbooks. The truth is, we read cookbooks the way other people read novels. Cover to cover.  But…

Wonderfully aromatic, this creamy chicken pasta dish gets a flavor boost from an Italian “Soffritto”. I put pasta on our table at least once a week. To me, very little is as satisfying as fresh or dried pasta coated with a great Italian ragu of…

Don’t miss out on this year’s farm-fresh tomatoes. Make this now. I cannot get enough of this year’s tomato crop.  I would eat them every day if they all tasted like our Long Island tomatoes this year.  And when I made this recipe from Food…

I don’t think I ever cooked a stuffed shell until I saw this recipe. This wonderful vegetarian dish is made up of a host of ingredients.  Boursin Cheese and Cannellini beans give the filling of these shells their creaminess. The subtle heat comes from Calabrian…

I was tempted to call this Maiale all Milanese Tonnato. Or Tonkatsu Tonnato. This creamy-rich tonnato sauce, flavored with premium tuna filets, creates a wonderful balance to its richness with fresh lemon and pickled caperberries. The luxurious sauce instantly elevates the dish with a perfect…

This Lamb Ragu is a colorful and flavorful introduction to Fall. Chef Micheal Mina’s recipe for Lamb Ragu is a keeper. It starts with a bouquet garni of fennel and cumin seeds, Aleppo pepper, and whole black peppercorns.  This gives the dish a hint of…

Because you can never serve too many tomatoes this time of year. I realize this recipe comes right on the heels of our wildly popular Heirloom Tomato Tart recipe, but we just cannot get enough of this year’s stellar crop of tomatoes. This tart first…

From a treasure trove of recipes, Food and Wine chose this as one of its best. In 2018, Food and Wine Magazine named this recipe one of its 40 best of all time in its 40-year history. When I saw it, I was immediately drawn…

Is there anything better than a bowl of Tomato Soup? Why yes! When you serve it with a great Grilled Cheese Sandwich.             I can never make soup without thinking of my Mother. She was simply incredulous that anyone would go to the trouble when,…

Is there any easier way to cook than on a Sheet Pan? Whoever invented Sheet Pan Recipes deserves a medal.  There is likely no more simple way of cooking than this.  All the ingredients cook at the same time in the same pan. And once…