Julia Child’s Supremes De Volaille Aux Champignons (Chicken Breasts with Mushroom Cream Sauce) Considering how many posts in ChewingTheFat mention Julia Child, it was quite a shock to discover how few are accompanied by a recipe. A friend just sent me news of an incredible…
I confess. I am not the greatest fan of the Grill. The primal urge to grill every piece of meat I come across in the summer isn’t my idea of perfection. To me, not everything tastes better when it’s emerged from a session with smoke…
This Valentine’s Day, we bring you Valentine’s advice of one Jonathon Reynolds. Mr. Reynolds, who wrote for talk shows helmed by David Frost and Dick Cavett, first brought this superb recipe to the New York Times in 2000. It was first cooked at a beloved…
In keeping with our vow to eat less meat and experiment with a more plant-based diet, I was delighted to have found the bones of this recipe in Food and Wine. It’s pure vegetarian, a wonderful balance of textures and flavors with just a shot…
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…
Tyler Florence Friday night has been Steak night at our house for a long time. New York Strip is right up there with our favorites. It’s easy to cook on the stove top and the chewier texture of the steak appeals to…
My latest article for CruisingJournal has just been published…
