What I love about this recipe, which is from Bon Appetit Magazine, is that it’s the perfect escape from winter. The dish looks like it was made in high summer with its cherry tomatoes, pickled red onion and fistful of parsley leaves. Then there’s the…
Melissa Clark’s “Dinner. Changing the Game” (Clarkson Potter 2017) arrived just a little late. The Instant Pot epidemic was fully underway and so this book took a back seat to her “Dinner in an Instant.75 modern recipes for your Pressure Cooker, Multi Cooker Instant Pot”…
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…
Are you familiar with Andrew Zimmern? He’s hard to miss. For the past 15 seasons, starting in 2005, “Bizaare Foods with Andrew Zimmern” has aired on The Travel Channel. In over 100 episodes, Zimmern has been to 34 countries and 14 states in search of,…
Too often, I get into trouble with a recipe that’s just too much food for two people. Try as I may, cutting back on volume isn’t always the easiest task. Things that say they are for four people are relatively simple to divide in half. …
Chef Cosmo Goss “Hop Chef” Gail Collins, the columnist who calls the New York Times Opinion pages home, loves a good name. One of her all-time favorites is Butch Otter, the Governor of the great state of Idaho about whom Collins wrote: “ That…
This is one of Ina Garten’s most beloved recipes. It dates all the way back to 1999 when it appeared in Ina’s first cookbook “The Barefoot Contessa Cookbook” (Clarkson Potter 1999). Since I can’t think of a better time for luxury foods like…
The bones for this recipe came from a famous English cook and television personality who shall remain nameless. It’s not that I don’t devour the prose in the cookbooks the chef’s written. It’s beautiful and seductive. But when it comes to the recipes I’ve…
For the last few summers, one of our salads of choice has been the Watermelon and Tomato rendition first published here in July 2010: https://chewingthefat.us.com/2010/07/watermelon-and-tomato-salad.html. Nothing says ‘cool off’ like watermelon and this salad combines the sweetness of the fruit with the tang of ripe…
We were having a group to dinner over the President’s Day weekend. I saw it as a great opportunity to cook something substantial. I hit upon making a paella for a couple of reasons. I’d read an article in Saveur written by David Rosengarten. …
I have to admit, I don’t publish a recipe that doesn’t turn out right. My whole premise is that if I can cook it perfectly, you can cook it perfectly. So with all the 200 plus recipes on Chewing the Fat, if you can follow…
In the pantheon of one dish wonders, it’s hard to beat a great Jambalaya, another of Louisiana’s culinary gifts to the rest of the world. It is said that the first Jambalaya came out of the French Quarter. It was an attempt to cook Paella,…
You can’t sit down to write a recipe without wondering what constitutes out-and-out thievery. There is no possible way that you yourself could invent something so absolutely new and startling that you could proudly call it yours and yours alone. Everything has to have come…
There’s no one dish supper quite on the level of a great paella. It combines protein–sometimes several of them–with carbohydrates and then, for good measure, adds some vegetables. The one big drawback to paella is the interminable time a good one takes to make.…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
