Take a trip to Singapore tonight with this spicy, flavor-full dish that’s a one dish meal. If you’ve never been to Singapore, you should put it near the top of your list. Before I went there last year, I am ashamed to say that only…
I am crazy about Asian food for so many reasons. There are so many flavors at work in Asian cuisine and so many ways of putting them together. Asian Food generally requires as much cooking time as it does prep time. It works best when…
As some of our readers know, we recently moved out of the apartment we’d lived in for 23 years and moved down one floor to an apartment where we plan to live the next 23 years. But all the Marie Kondo-ing in the world hasn’t…
I have to admit being completely charmed by my visit to Scandinavia. In the interests of full disclosure, I went to Denmark and Norway side-stepping Sweden, Finland and far distant Iceland on my 7 day Viking Homeland itinerary. But I felt completely immersed in Scandinavia…
Andrew’s sister Lauren and I have an ongoing contest to find people who comment on a recipe they’ve so radically altered it bears no resemblance to the original. Despite having tinkered with the ingredients, the quantities, the cooking time until the recipe is unrecognizable, you’d…
Andrew’s sister Lauren and I like to share “Comments” made by cooks about other people’s recipes. Our particular favorites are when someone spends not one minute following the original recipe but instead enters their own little world and creates a dish that has absolutely nothing…
I sometimes think I should have called Chewing The Fat “Chewing the Pasta”. I have such fondness for pasta that I make it on a weekly basis. I am well aware of how many people eschew its carbohydrates. Sorry, they’re missing one of life’s great…
Food and Wine’s Justin Chapple I’ve bought the Bok Choy Trader Joe’s sells quite a few times. I like the crisp crunch and slightly bitter flavor of the vegetable. But I have to admit, my Bok Choy hasn’t risen to any great culinary heights. Recently,…
Mark Bittman Flexitarian Mark Bittman is one of the most thoughtful of food writers. He calls himself a Flexitarian, which he defines as a “moderate, conscious eater” whose goals are “a diet that is higher in plants and lower in both animal products and hyper…
The Tastee Inn in Sioux City, Iowa where you can get a Sloppy Joe or Loose Meat Sandwich for $2.00 The Sloppy Joe is hardly anyone’s idea of gourmet food. This may lie in the fact that making one requires virtually no culinary skills of…
RIVERSIDE DEBUSSY EXPLORES ALL THINGS CULINARY
