On Chewing The Fat, the recipes really do come from everywhere. However in this case, it came from closer to home–our own kitchen. I had an intense desire for a Pork Chop and not one of those boneless half inch deals swathed in plastic wrap. …
This recipe landed in my inbox in a collection of the 10 Most-Popular recipes in The New York Times. Turns out the Times runs posts of its Most Popular recipes so frequently, that I cannot tell you what time frame they’re referring to. However, the…
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…
As promised, I am going to try to make everything posted in December easy ways to get dinner on the table with maximum flavor impact. Today’s dinner incorporated a Premio sausage combination I’d not seen before. Premio packages both Sweet and Hot Sausages in one. …
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…
Meatless Mondays have been missing from our house. It was not intentional but I had trouble finding recipes that appealed to the palate and to the eyes. But on one of the daily e-mailings from Healthy-ish, Bon Appetit’s latest venture, I spied this recipe. It…
One of the first things I tasted aboard Viking Ocean’s Homeland cruise was an artfully arranged serving of Gravlax. It was beautifully served in The Restaurant aboard Viking Star as we sailed for Denmark. I liked it so much, it was the first of many…
Vegetable Biryani When I first served Biryani—that intoxicatingly spiced Indian rice dish—to a friend with Indian roots, I held my breath. You don’t mess with tradition lightly. To my delight, she didn’t just approve—she went back for seconds. That was all the encouragement I needed…
One of the best things to have in the refrigerator in summer is a large quantity of chicken salad. You can serve it on a bed of lettuce or make it into sandwiches. You make it once and you have it all week. And I…
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…
This weekend begins what is always called “The Unofficial Start of Summer”. Never mind the Equinox is over three weeks away and it’s been horridly cold and rainy this month. Nevertheless, this is the weekend that New Yorkers give up their weekends in the city…
If you follow me on Instagram, you know I’ve been in England these past two weeks on an incredible trip. I joined Cheese Journeys, a remarkable travel company that specializes in taking Cheese aficionados on in-depth Cheese Tours. We went from London to Wiltshire, Devon…
CULINARY CRUISING: RIVERSIDE RAVEL IN THE SOUTH OF FRANCE
