The Doyenne of Baking adds Strawberries to this custardy confection but its flavor is Rhubarb-forward. Rhubarb, with its vibrant red stalks and uniquely tart flavor,  has been a staple in culinary traditions for centuries.  Botanically, Rhubarb is actually a vegetable.  But it’s used in desserts…

This rendition of a British Classic features a perfect buttery crust topped with Raspberry jam, an almond sponge cake, slivered almonds, and streusel. Today’s Dorie Greenspan recipe is from her latest cookbook: “Baking with Dorie: Sweet, Salty and Simple” (Houghton, Mifflin & Harcourt 2021).  It’s…

You don’t have to be a Peanut Butter Lover to love this pie…but if you are, you’ll be in heaven. You either love peanut butter or not.  Our friend Michael is a devotee of the stuff in any form. Recently he prevailed upon Andrew to…

Come ‘Out East’ for a recipe a famous Pastry Chef gave a special twist to. The East End of Long Island is extremely fortunate in the caliber of chefs that are either restaurant owners or lured here to work in what is a gorgeous place…

This weekend begins what is always called “The Unofficial Start of Summer”.  Never mind the Equinox is over three weeks away and it’s been horridly cold and rainy this month.  Nevertheless, this is the weekend that New Yorkers give up their weekends in the city…

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…

It’s been a long haul and wending our way through 765 posts has taken time to say the least. But at last we’ve arrived on Publication Day One of the new and improved Chewing the Fat. And it seems so appropriate that someone who gives…

In Spring, Quebec taps its sugar maples. As a lot of my readers know, I am from the province of Quebec in Canada.  Even though I have lived my entire adult life in the States, I still revere my Canadian roots and I am very…

      In August, we published Andrew’s take on one of Martha Stewart’s many versions of the regrettably named “Slab Pie”.  I felt strongly that the nomenclature of this pie didn’t do justice to the results: the season’s best stone fruits under a blanket of…

I must confess that I am more than a little put off by the name of this remarkable pie.  I mean really?  “Slab” as in cold, stone slab or “slab of meat” both of which are less than appetizing and have little or nothing to…

Photo Courtesy of Fine Cooking Magazine. All rights reserved. Once again, I am sharing one of Andrew’s great summer desserts.   Surely one of summer’s great pleasures are its fruits and berries, especially when they are local.   And what can compare to any fruit dessert coupled…

  Today, we pair two recipes. One is from that doyenne of desserts, Martha Stewart in her “Martha Stewart Pies and Tarts” (Clarkson Potter 2011) and the other is from David Lebovitz in his “The Perfect Scoop” (10 Speed Press 2007).  The Paris-based Lebovitz knows his way…

As you can see, this is one gorgeous dessert.  And it gave Andrew an opportunity to use a 13 ¼ inch rectangular tart pan.  But don’t put off it you lack one of this size and dimension.  John Barricelli’s original recipe gives the green light…

For such a relatively small corner of the world, the East End of Long Island is long on extremely talented chefs.  Proximity to New York has led many a city chef to, if not abandon the city, set up a second home out in the…