I’m pleased to welcome Melanie Grosjean to Chewing The Fat Today, I welcome one of my fellow Contributors to www.Travel-Wise.com, Melanie Grosjean. Our guest writer grew up in a small farming town in South Central Kentucky. At Grad School in Colorado, she met her husband…
I have to say this is one of the best recipes we’ve made all summer. What’s great about it is that it’s every bit as good hot off the grill or griddle as it is when the shrimp are cooled down or even chilled. Sitting…
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…
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…
Yotan Ottolenghi is arguably one of the most influential chefs in the world. His latest cookbook “Ottolenghi Simple” (Ten Speed Press 2108) was just released in this country last week. Chef Ottolenghi has been a frequent presence on these pages and links to his other…
Andrew’s sister Lauren is never one to run out and spend a fortune on food. So it came as a surprise to me when she extolled the virtues of a $9.00 tin of Curry Powder. Of course, it was not just any curry powder. It…
If you read my last post about my trip to Vietnam, you will remember my going to Cooking School in the town of Hoi An. The class began with a visit to the Central Market, a hurly burly of a place with vendors selling everything…
In the Northeast, it has been below the freezing mark since Christmas Day. Literally dozens of records have been broken on an almost daily basis. Any thought of Spring is about as far away as April. So I was taken aback when I saw a…
The genuine article as seen in Spain BRING THE TASTE OF SPAIN TO THE TABLE WITH THIS OVEN-ROASTED SHRIMP AND SAUSAGE PAELLA. Paella is, hands down, the dish most associated with Spain. Prior to the emergence of tapas on tables everywhere and Ferran Adria’s molecular…
Scott Conant, Chef and Pasta Tester After I’d made this dish, it came as no surprise to learn that Food and Wine had named it one of 10 Best Pasta dishes when it first appeared in 2010. Judging the 10…
This is a one-pan wonder that comes together completely in just 30 minutes. My experience with Spanish cuisine is limited to making an occasional Paella and even there, without a true Paella pan, I am not sure how authentic my version is. But I’ve wanted…
Cinco de Mayo is upon us. It’s a once-a-year opportunity to salute Mexico with a purely American excuse to consume copious pitchers of Margaritas, mountains of tortilla chips and oceans of salsa. Last year, I posted a recipe for Enchiladas Suizas, a wonderful gooey, cheese-y…
If ever a cookbook cover said it all, it’s this: Brilliant Simple Food to Make Anytime. That’s what Tyler Florence’s “Tyler’s Ultimate” (Clarkson Potter 2006) says and it couldn’t be more true. Take for instance this deliciously satisfying dinner salad. It would be…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
