Do you have recipes that sit there tempting you but that look too winter-y when you discover them on the first warm day of Spring? That’s what happened to me with Rick Bayless’ flawless recipe for Pork Tinga. But the other day, I was going…
Pork is the world’s most widely-eaten meat. It accounts for 38 percent of meat production worldwide. You’ll have trouble finding it in the Middle East and most of the Muslim world because both Jewish kosher and Islamic halal diets ban it outright. But almost everywhere…
Maxim’s Palace Hong Kong as I’ve never seen it… empty! I love dim sum, the tapas of China. I will never forget Andrew and my visit to one of the world’s most famous dim sum palaces, the strangely named Maxim’s Palace in Hong Kong. …
The craving for ribs doesn’t end the minute the grill gets garaged for the winter. Fortunately, Bobby Flay developed an oven/broiler combination that takes the place of the backyard barbecue and delivers, in no time at all, an excellent rack…
Melissa Clark Melissa Clark, one of our favorite New York Times Food columnists, has just started a new Wednesday feature. Called “The Restaurant Takeaway” it is ‘devoted to restaurant dishes you can make in your own kitchen, tested and tweaked for home cooks’. If the…
“Meatball Mike” Chernow (left) and Chef Daniel Holzman Chef Daniel Holzman and his partner, Michael Chernow, AKA “Meatball Mike” are New York’s Kings of the Meatball. With the opening of their 5th location, on the Far East side of Manhattan, at 1462 Second Avenue, they are…
Chef Cosmo Goss “Hop Chef” Gail Collins, the columnist who calls the New York Times Opinion pages home, loves a good name. One of her all-time favorites is Butch Otter, the Governor of the great state of Idaho about whom Collins wrote: “ That…
Jason Weiner with an un-Monte’s Ham From the moment Almond Restaurant opened 12 years ago in an old roadhouse in Bridgehampton, it’s been a smash hit. (It’s also been featured here before https://chewingthefat.us.com/2011/06/roasted-asparagus-with-lardons-and.html). We quickly became regulars drawn by the consistently great food that comes…
The Un-Official start of summer officially starts this Friday. Out our way, that generally means a lot of premature wearing of summer clothes because we’ll still have a couple of weeks before it gets warm. The cool nights won’t stop…
Ready to be folded, Mu Shu in a Moment! Restaurant General Tso’s Chicken the good, the bad and the ugly. In our bid to eat healthy, Chinese food has taken quite a hit. We never order it for takeout. And our visits to…
Italian Immigrants bound for the US. Notice the preponderance of men. If you frequent good old Italian-American Red Sauce restaurants, you may be well acquainted with a close cousin of this dish: Chicken Scarpariello. Its origins, however, are not in Italy but in an Italian…
At the risk of sounding like a broken record, the stir-fry is the savior of every harried home cook. When you have to get dinner on the table in as short a time as possible, a stir-fry’s hard to beat. It’s all a matter…
It was quite a coincidence when Andrew came back from his trip to Dallas with not one but two dishes his sister Lauren served him while he was there. And that same day, my dear friend Kristi, sent along an original recipe of her…
Today marks another milestone on Chewing the Fat. It’s our 325th post and sometime in the very near future we will achieve our 300,000th page view. Not bad for a couple of self-taught cooks who just love to bake and cook and have never had…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
