I’m not going to lie to you: Philly Cheesesteaks are not Health Food. We all have them: foods that are somehow irresistible—even if their ingredients are sometimes questionable like the “Cheese” in Cheesesteaks or the quality of the beef that’s used for the steak portion…
This Toasted Veggie Sandwich makes a great Meatless Monday Meal The colors of this bountiful sandwich alone made it irresistible. Grilled Bell Peppers, Red Onions, Broccolini, Melted Cheese, and a slather of Chile Lime Mayo with Capers make this toasted baguette sandwich simply irresistible. But…
BEFORE WE GET TO THIS UNCONVENTIONAL GRILLED CHEESE SANDWICH WITH ITS MULTIPLE ONIONS AND THE BEST CHEDDAR CHEESE YOU CAN BUY, LET’S RE-VISIT RUTH REICHL Ruth Reichl is a Food writer’s food writer. For ten years, she presided over Gourmet Magazine, building it into 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…
Here to Help: The New York Times Recipe for the Best B.L.T. is this one from Clare de Boer. The perfect Bacon, Lettuce, and Tomato Sandwich is a flawless combination of salty crunch, creamy mayo, sweet and tangy tomato, and butter lettuce. And Clair de…
My fondness for tomatoes is a recurring theme this month. As we reluctantly end August, I will make the most of what has been a terrific tomato season here on Long Island. I love every kind of tomato from the largest of heirlooms to the…
The annual article about the $100. Lobster Salad here in the Hamptons has just hit the press. But since it’s been at that level since 2008, it no longer makes the “paper of record”, the Times. It’s now relegated to the tabloid New York Post. …
The Bánh Mì sandwich is likely the most famous of all Vietnamese exports and rightfully so. A pint-sized baguette is split lengthwise and filled with all kinds of savory ingredients. You can find banh mis with all kinds of meat fillings but common to almost…
I fell in love with this recipe in a heartbeat. It just looked so fresh, so complex and yet so simple to make. It’s the invention of Molly Baz who is a Senior Associate Food Editor at Bon Appetit. She took her farmer’s market finds…
If you’ve spent any time reading this blog, you know I am a huge fan of Trader Joe’s and not just because there happens to be one just three blocks from our place in the city. I will suffer the crowds for the convenience and…
If this post looks familiar to some of you, it’s because it was published last Tuesday, National Grilled Cheese Sandwich Day, at The Daily Meal.com. Since they edited it and didn’t include the recipes, I thought I’d send you the complete article, along with 3…
Consider the Tuna Melt, that diner staple that combines tuna salad, a slice of bread and a heated layer of cheddar cheese. I myself have consumed dozens and dozens of the open-faced sandwiches in a quest to find the…
Richard Landau is a chef in Philadelphia at a vegetarian restaurant called “Vedge”. He and his wife, Katie Jacoby, are also authors of a cookbook by the same name (The Experiment 2013). In the run up to the book’s publication, Rich contributed this…
We’ve brought you a post featuring the Banh Mi, the signature sandwich of Vietnam, once before. We’ve shown you how to make one with ground pork https://chewingthefat.us.com/2012/09/our-325th-post-melissa-clarks-quick.html. But just before we left New York for our annual stay in St. Epicerie Boulud’s Banh Mi Barthelemy…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
