Seamus Mullen’s name would give you no clue as to this particular chef’s specialty.   Chef Mullen is the chef/owner of two wildly popular and critically acclaimed restaurants specializing in modern Spanish cuisine.  The first, Tertulia in Greenwich Village (359 6th Avenue, NYC 10012 Tel:…

Sauteed Trout Photo Courtesy of Food and Wine Magazine Brook Trout I try to serve fish once a week.  Its health benefits are well known and even its fat content is healthy—it comes in the form of Omega-3 fatty acids which not only protect your…

         The bones for this recipe came from a famous English cook and television personality who shall remain nameless.  It’s not that I don’t devour the prose in the cookbooks the chef’s written.  It’s beautiful and seductive.  But when it comes to the recipes I’ve…

      Ms. Parisi                               Last weekend, I wanted to start to move away from summer favorites and start enjoying some of the pleasures of fall. For me this means a…

Sandra Lee with another plate of SemiHomemade food           My friend Barbara gets practically apoplectic when she hears the name “Sandra Lee”.   Whether this has anything to do with the “Semi Homemade” hostess’ debacle over something Ms. Lee called her “Kwanzaa Cake”, I am not…

           I was recently involved in a Television program.  Every time I used a phrase that was French, (as in the expression “A certain je ne sais quoi”), the director would stop me and ask me to translate whatever I was saying into English. …

Melissa Clark I love Melissa Clark and not only because she has the 5th most popular post on Chewing the Fat…see            https://chewingthefat.us.com/2011/05/melissa-clarks-mothers-recipe-for-thyme.html).  She consistently creates truly accessible recipes for readers of her  New York Times weekly column “In the Kitchen with…

Food and Wine’s Grace Parisi          We love a good curry at our house.  It’s warming and satisfying on all levels.  This particular recipe is the product of that master chef at Food and Wine magazine, Grace Parisi.  What Grace has achieved here is a…

         Duck a l’Orange lives in our memory as one of our first introductions to restaurant food.  In Montreal, where we lived, it was fairly ubiquitous on the city’s better menus.  We loved it for its sweetness and its crunch.  For the dark duck meat…

At the Mercado Central in Santiago, you can dine on all the fresh seafood from the market… even if you’re not entirely sure what it is.          I’ve had the good fortune to travel to South America several times.  But I have only touched down…

JAMIE OLIVER DOES IT AGAIN!  STEAK WITH HERBED SALSA AND A RECIPE FOR SWEET ENGLISH PEAS.          Food and Wine devoted their entire March 2011 issue to Healthy Recipes.   And I’m happy to say, they also included something called “A Week of Healthy Wines” in…

       They say that the mark of a good cook is whether they can deliver a perfect Roast Chicken.  Perfect…as  deeply juicy and tender meat covered with the crispest and crunchiest skin.  Frankly, I have never been satisfied with my Roast Chicken.  I’ve tried…

      Quite honestly, to me ground turkey is one of life’s bigger turnoffs. In order to achieve its undoubtedly low calorie profile, every possible bit of fat has been given the heave ho leaving the cook desperate for ways to make it palatable.  Have…

A perfect way to beat the heat… Today’s recipe requires no cooking at all, takes under 30 minutes to get on the table and the taste?  Lime makes this the most refreshing of dishes.  You can serve this tonight which is likely to be one…