One of New York’s great Celebrity Chefs cuts cooking time on an Italian Classic Chef Bobby Flay has been one of my favorite New York chefs ever since I worked above his store. That is to say when my office was above Mesa Grill, his…
Yotan Ottolenghi is arguably one of the most influential chefs in the world. His latest cookbook “Ottolenghi Simple” (Ten Speed Press 2108) was just released in this country last week. Chef Ottolenghi has been a frequent presence on these pages and links to his other…
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…
I am mad for Lasagna. Those layers and layers of pasta and cheese and luscious fillings with hints of rich tomato sauce are some of my favorite things to eat. That explains why there are no less than four recipes on the subject, links which…
I am sucker for about three things that are going on in this particular recipe. I am a fan of Italian sausage, cream sauces and pasta. Throw a little basil on it for color and I found it irresistible. And for these early Fall nights…
I won’t go into the dreary details of two nights spent in Frankfurt Airport where a freak storm stranded over 7000 passengers except to say that if a contest were held First Prize would be one night in Frankfurt Airport and Second Prize would be…
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…
Sam Sifton is the Food Editor at The New York Times. If you aren’t a subscriber, you’d be astonished at his weekly output. Sometimes it feels as if his emails come hourly. Daily he extolls the virtue of various recipes that have appeared in the…
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…
Julia Moskin of the Times When I was growing up, my WASP mother often made a dish called “Spaghetti Meat Sauce”. I loved it. The recipe came from a neighbor in our WASPiest of WASP enclaves. It later turned out that its author was a…
Marcella Hazan just celebrated her 89th Birthday. As a salute to this great lady, a Facebook friend of mine who has taken the time to answer many Italian food questions for me, I wanted to celebrate too. Fortunately, March 2013’s…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
