In no time, a taste sensation from Simply Organic If you’re a regular reader, Chewing The Fat’s “Product News You Can Use” recently introduced Simply Organic’s expanding product line-up. The all-organic Spice purveyor is now up to 113 offerings. We focused on 7. When we…
We love Chowder and this is a great one. Chowder is very basic and cooked simply. Today’s recipe consists of the basic elements of potatoes and onions, pork, milk, and cream. It follows the recipe that has made New England famous for its chowders. But…
I am a sucker for anything that looks remotely like Pizza. This particular recipe ticks a lot of boxes. It puts together at least three New York favorites. Smoked Salmon and Cream Cheese and, according to its creator, was inspired by the bagel. The Cream…
Shrimp has many virtues. Among them is the lightning speed in which they cook. That is also their bugaboo. Overcooked shrimp are dried out and rubbery. In a recent Cook’s Illustrated, Andrew Janjigian pointed out the problem. Shrimp are best cooked at just 120…
A Trip to California and an unforgettable food discovery. The first time I had this soft tortilla shell stuffed with crispy, beer-battered cod topped with avocado salsa, pico de gallo, and slaw, I was hooked. The crispiness of the fish was irresistible. The soft flour…
How’s your Spanish? You don’t need to speak a word to enjoy this fantastic tuna casserole. What’s in a name? Plenty. Today’s dish is an homage to Spain. But this dish has its roots firmly planted in the US of A. It was a mainstay…
A No Recipe Recipe yields a Chowder so good, I had to share the recipe I made with it. Once a week, Sam Sifton of the New York Times publishes what he calls a “No Recipe Recipe”. There is no set of ingredients or steps…
Introducing the first Viking River Cruise ship to sail the Mississippi, Viking Mississippi. My latest article takes Armchair Cruisers on the grandest ship to ever sail America’s Mississippi River. Here’s a link to the article I just wrote for Connoisseur Magazine. And after that, in…
The Sheet Pan: A great way to cook because it can be used to roast, bake or broil. For Christmas, one of Andrew’s gifts to me was Molly Gilbert’s book (Workman Publishing 2014). The asterisk is because the book also puts Breakfasts, Desserts, and Snacks…
“Taco Tuesday” has never been easier…or faster for that matter I love Tacos and I am particularly fond of Shrimp Tacos since I ate my first one at our local Taqueria, El Mitote (208 Columbus Ave, New York, NY 10023 Phone: (212) 874-2929). There, the…
Bring a dish of Summer Sunshine to your Winter table in under 30 minutes flat. I nominate this dish for being a great big bowl of happy colors, great flavors, and almost instant gratification. It comes together in under 30 minutes. That alone qualifies it…
A year ago March, I had the good fortune to travel to Bali. I stayed at both Four Seasons Resorts Bali, one high in the mountains near Ubud and the other on the shores of the Indian Ocean at Jimbaran Bay. Recently a new Executive…
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. …
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…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
