As some of our readers know, we recently moved out of the apartment we’d lived in for 23 years and moved down one floor to an apartment where we plan to live the next 23 years.  But all the Marie Kondo-ing in the world hasn’t…

When you live in a food town like New York, you discover places all over the city that are worth a detour anytime you’re close to them.  A recent doctor’s visit put me within two long blocks of the Sullivan Street Bakery.  I am so…

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 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…

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…

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…

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…

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 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…

I got into a peck of trouble for pronouncing Pasta a cold-weather food.  And I have to admit, ‘they’ were right and I was wrong.  Pasta is one of the most adaptable of all foods.  Just think what you can marry it with! Fish, shellfish,…