I am crazy about Asian food for so many reasons.  There are so many flavors at work in Asian cuisine and so many ways of putting them together.  Asian Food generally requires as much cooking time as it does prep time. It works best when…

On Chewing The Fat, the recipes really do come from everywhere.  However in this case, it came from closer to home–our own kitchen. I had an intense desire for a Pork Chop and not one of those boneless half inch deals swathed in plastic wrap. …

Our friend Jeff Lobb is a wonderful cook and entertains beautifully. Especially when his partner Don is in the kitchen with him.  And if Jeff is famous for one dish above all others, it is his fondness for Rack of Pork that stands out.  This…

As promised, I am going to try to make everything posted in December easy ways to get dinner on the table with maximum flavor impact.  Today’s dinner incorporated a Premio sausage combination I’d not seen before.  Premio packages both Sweet and Hot Sausages in one. …

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 have to admit being completely charmed by my visit to Scandinavia.  In the interests of full disclosure, I went to Denmark and Norway side-stepping Sweden, Finland and far distant Iceland on my 7 day Viking Homeland itinerary.  But I felt completely immersed in Scandinavia…

If you follow me on Instagram (@montemathews) you know that I have been in Scandinavia all last week.  I boarded Viking Star in Germany and sailed to Denmark and Norway. As soon as I can cook them, I’ll be sharing some wonderful discoveries on my…

Did you know it was National Nutrition Month?  Neither did I.  But as I was putting together this recipe, which is my own invention borrowed from several sources, one of my fellow recipe writers informed me.  In a holdover from Michelle Obama’s time in the…

2 WAYS TO MAKE GARLICKY CUBAN PULLED PORK My mother never met a labor-saving device she didn’t love. And if there were any time-savings to be had, she would be first in line to buy it.  She was especially fond of anything that kept her…

Andrew’s sister Lauren and I like to share “Comments” made by cooks about other people’s recipes.   Our particular favorites are when someone spends not one minute following the original recipe but instead enters their own little world and creates a dish that has absolutely nothing…

I love “Milanese”, which is basically what this recipe is.  Veal Milanese is its much more expensive cousin.  In Argentina, where it’s wildly popular, it’s called simply “Milanesa” and it’s made with Beef.  In neighboring Chile it’s called Escalopa.  In Mexico, it’s back to being…

Bon Appetit’s Photo of its “Best Ever Ribs Recipe”. Would that the recipe was as good as their photo.          One of my very favorite things to eat are ribs. Pork ribs and to get even more specific, St. Louis cut Pork Ribs which I…