When it comes to Buttermilk, I can come up with three recipes that require it: Waffles, Fried Chicken and Biscuits.  Buttermilk comes in quarts. The only recipe of the three that requires that much Buttermilk is perhaps the chicken marinade which is used to tenderize…

Pictured Above: All Italian from its San Marzano Tomato Sauce to it’s Mozzarella, Pizza Margherita at Simò The Meatpacking District’s New Pizzaria Is Just 90 Seconds from Napoli Jun 4, 2018 | 1:52 pm By Monte Mathews Staff Writer Highend Chef Simone Falco opens Simò…

I love pasta in all its forms and I serve it at least once a week. Since I seem to be incapable of making two servings of sauce, inevitably we end up with a freezer full of single portions.  I do not always label these.…

Boulud Sud’s Happy Pasta Hour Is About Both Food and Fun Apr 16, 2018 | 12:01 pm By Monte Mathews Staff Writer 5 pastas are served nightly for half price Photo by Georgina Salter One of five pastas on offer every night, Rigatoni alla Carbonara…

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…

As often as not, Andrew volunteers to bring dessert whenever we’re asked out to dinner.  On this particular occasion, he asked our friends Bill and Peter if they had any requests.   Peter asked for ‘something nutty’.  I seemed to remember an amazing tart Andrew had…

In the Northeast, it has been below the freezing mark since Christmas Day. Literally dozens of records have been broken on an almost daily basis. Any thought of Spring is about as far away as April.   So I was taken aback when I saw a…

I love “Milanese”, which is basically what this recipe is.  Veal Milanese is its much more expensive cousin.  In Argentina, where it’s wildly popular, it’s called simply “Milanesa” and it’s made with Beef.  In neighboring Chile it’s called Escalopa.  In Mexico, it’s back to being…

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…

The way it works in our house is that I leave the recipe for whatever I am making for dinner sitting conspicuously on the kitchen counter.  It’s the first thing Andrew sees when he gets home and walks into the kitchen.  The only advance warning…

Jaw-dropping luxury. Between Positano and Amalfi, perched on the edge of a cliff between sky and sea, sits the majestic Monastero Santa Rosa, a 17th century monastery transformed into one of Gulf of Salerno’s 21st century most exclusive hotels.   If you can tear yourself away…

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Amanda Hesser of Food 52 and The New York Times         This terrific recipe checks off at least 3 boxes on my list. First, nothing is more comforting on a winter night than a bowl of pasta with a really great sauce.  This fits that…

Last week, I went all the way back into the archives for Chewing the Fat.  I was astonished to see that an Orecchiette recipe that I posted very early on in the life of the blog has had precisely 40 visits. That is about 1/10th…

Paola’s Restaurant  1295 Madison Avenue at 92nd St. NYC Tel: (212) 794-1890 Reservations and Information: www.paolasrestaurant.com Paola’s Pici con Asparagi          Not too long ago, I was early for a lecture in Carnegie Hill, a family-friendly East Side Manhattan neighborhood known to tourists by…