Too often, I get into trouble with a recipe that’s just too much food for two people. Try as I may, cutting back on volume isn’t always the easiest task. Things that say they are for four people are relatively simple to divide in half. …
I like Bobby Flay. For quite a few years, I worked above his ‘store’. That would be his late lamented Mesa Grill. At Mesa, his take on Southwestern cuisine virtually introduced New York to the flavors of that part of the country. Of course, along…
How’s this for a request: A reader who lives in North Dakota enjoyed our post about Thousand Island Dressing and its origins on the US/Canadian border (See https://chewingthefat.us.com/2013/10/the-saga-of-thousand-island-dressing.html). Anonymously, said reader commented that a restaurant in Mandan, North Dakota had closed, forever locking the secret…
Chef Keller in the Vegetable Garden For years I’ve relied on Julia Child’s “Screw Top Jar” method for making a basic vinaigrette which I’ve enhanced with Dijon mustard and a little Garlic. It’s a good salad dressing and I like to keep it on hand…
Last summer, we served a version of Watermelon and Tomato salad so often, we were convinced everyone we knew had tasted it. And this year, we’ve seen so many recipes for it, that we’re sure our readers have been inundated with variations on the dish. …
The man himself, Daniel Boulud Who doesn’t love Daniel Boulud? His restaurants are on everyone’s New York Top 10 list from Daniel to DBGB on the Bowery, of all places. I have a particular soft spot for his Bar Boulud, across from Lincoln Center and…
A funny thing happened on my way to making this great salad. Two funny things actually, both of them involving Kale. (But you’ll have to wait a few words to hear them.) The basis for this wonderfully lemon-y salad recipe came Anna Stockwell from…
Chile’s Chicken Valdostana “Milanese” is god’s gift to people who love fried food but are afraid to admit it. This easy-to-conquer technique coats meat with crunchy, crispy bread-crumbs. The meat is dipped in flour, then in egg and finally in breadcrumbs. Originally, I tasted it…
Month after month, Martha Stewart Living takes us into the spectacularly photogenic homes of equally photogenic families. They share Martha’s passion for the domestic arts in their wonderfully curated and art directed living spaces. And there is always a prominently featured menu item that is…
I could eat our local asparagus until it was coming out of my ears. Thanks to growers in Mexico and Peru, asparagus is now a 12 month a year vegetable in New York and almost everywhere else. However, nothing but nothing comes close…
Claire Saffitz The bones of this great recipe are from a Bon Appetit writer named Claire Saffitz. Ms Saffitz has an intriguing background. She is a graduate of both Harvard and McGill Universities. At both places she studied History but by the time she got…
David Santos and Melissa Clark While I’ve been familiar with heirloom tomatoes for several years now, this year was my introduction to heirloom carrots in, of all places, Trader Joe’s. It was there that I first saw a 2 lb. bag labeled Rainbow Carrots. …
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…
I just came back from the Thousand Islands, a natural wonder that occurs where the Great Lakes pour into the St. Lawrence River. These islands range in size from tiny outcroppings in the river to islands where there are farms and…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
