The goal of our summer kitchen is speed.  Welcome to Stir Fry 101. Sichuan cooking is immediately associated with hot and spicy flavors. Not so here. This dish has a sweet, sour, and salty taste. But it’s not nearly as hot. That makes it a…

Summer and Salad Days are on the way…but in the meantime. Confession time:  We’d been looking at a lot of very beige posts on Chewing The Fat. So when this glorious-looking salad appeared in Food and Wine, we had to make it. It’s from a…

In a country mad for soup, Calo Verde will tell you why. And there’s a Bifana sandwich to go along with it. Here’s a soup and sandwich combination that’s easy and satisfying.  Soup in Portugal is a very big deal.  It plays a large part…

From Food & Wine’s ” Chef’s Easy Weeknight Dinners” Jonathan Waxman’s Soy and Ginger Pork Chops Andrew and I often get asked whether we use our hundreds of cookbooks. The truth is, we read cookbooks the way other people read novels. Cover to cover.  But…

Today we thought we’d take you along on a Wine Tour in Tuscany, bring Guanciale home and make the best Carbonara ever! Carbonara: “Hot pasta tossed with a creamy sauce of raw beaten eggs, accentuated with crisp bits of Guanciale and finished with a shower…

Here’s a Burger you can eat with or without a bun We’re always up for a great burger. So when we came across this recipe, we jumped.  It packs a terrific punch of flavor, in this case solidly planted in Southeast Asia. There’s lemongrass, ginger,…

I’VE JUST READ THE WEATHER FORECAST…IT’S STEW WEATHER AND HERE ARE OUR TOP TEN And it looks like it’s time to hunker down and stay put this weekend.  And while we’re at it, what’s better than stew?  Never mind the result is inevitably warming, comforting,…

A perfect “Pasta Night” recipe. Unlike Meatless Monday or Taco Tuesday, Pasta Night is our own creation.  It’s the night when nothing is more comforting than a bowl of pasta with a really terrific sauce.  Inspired by Premio Sausages 1 lb. packages that mix both…

Pasta once a week is a staple at our house.   We love the endless possibilities pasta presents.  With over 50 distinct types—even more when you add in the different sizes– that number goes even higher.  Today’s recipe is a riff on one in this…

This glorious dish is a cultural mash-up if we’ve ever cooked one. In our quest to find infinite numbers of ways to cook boneless skinless chicken breasts we came across this recipe.  It is a chicken cutlet that looks for all the world like any…

There are now over 42,000 Instagram Posts hashtagged #SheetPanDinner And after I publish this, there will be one more. It’s a riff on one of the 20 recipes the New York Times put together last month. Melissa Clark had roasted thick bone-in pork chops covered…

“Out of an African Kitchen: Recipes and Stories” I was sent this remarkable book. Its sender described it as ‘a quirky anthology of recipes, reminiscences, anecdotes, and stories from a bush kitchen set high up on the edge of the Great Rift valley overlooking Kenya’s…

Ina’s Recipe for this decadent potato, sausage and melted cheese dish is a must-make. Over the holidays, I was intrigued to see Raclette, the superb melting cheese from Switzerland, at Trader Joe’s. I thought about making Fondue but lost custody of my Fondue pot in…

What’s in a name?  Plenty! Drunken Pork Stew Proves it. I have to admit, it was its picture in Fine Cooking–and not its name– that made me want to cook this extraordinarily easy-to-make stew.  Tony Rosenfeld, who wrote “Savory Pork Stews”, says it’s “a quick…