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…
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…
Mark Bittman, “The Flexitarian” Mark Bittman calls himself “The Flexitarian”. He writes about his food philosophy in The New York Times Dining Out Section once a month. I am happy to report that from the start Bittman promised that, first and foremost, his new column…
Marcella and Victor Hazan, as loving and giving a couple as one could ever hope to know. If I’d never been introduced to Marcella Hazan, my cooking would have been so much poorer for it. Marcella died last week at her home in Naples, Florida…
Cutting down on carbs is likely the fastest way to lose weight. Candidly, cutting down on alcohol is likely even faster but since that is not going to happen, I’ll stick with cutting carbs. But anyone who has ever lived in Italy–never mind lived,…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
