This recipe is a prize winner, time after time. Over the weekend, I was binge-watching “Beat Bobby Flay”. I’d recently bought Bobby Flay’s “Bobby At Home: Fearless Flavors from My Kitchen” (Clarkson Potter 2019). It is his latest in a library of 14 cookbooks he…

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…

In March, I took an amazing trip, some of which I have already shared on Chewing The Fat.  But before I boarded Silversea’s Silver Muse for my culinary odyssey in Bali, Borneo and the Philippines, I spent a magical five days in Bali itself.   It…

My friend Lorna said she thought I should focus some attention on seafood cookery. She’s convinced that most people don’t have a clue how to move beyond their one recipe for sword fish. Or tuna. Or flounder. That, when confronted with any other fish, they…

After I published this post, I shared it on Jonell Galloway’s Facebook page “Culinary Travel by Jonell Galloway, The Rambling Epicure”.  One of  Jonell’s readers got involved when I mentioned the multiple spellings of “biryani” and Jonell asked whether it was the English spelling of…

They line up down the block the Halal Guys Chicken and Rice Chicken and Rice in one form or another may be one the world’s most ubiquitous foods.  You can find it in many guises. Claypot Chicken Rice is popular from Southern China to Singapore…

            I can’t get enough of Fatty Crab www.fattycrab.com  2170Broadway (76th-77th St.)212-496-2722 for reservations or https://www.opentable.com/), the spinoff of the original West Village restaurant (634 Hudson Street, between Horatio and Gansevoort Sts., 212 352-3592 (No reservations are taken).             Now that it’s made the trek north…