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…

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…

I am making a concerted effort to put some great vegetarian recipes together for all kinds of reasons—health, being eco-friendly and just giving us all more options for terrific meals.  And there’s another great reason to cook this right now.  It’s Lent!  Aside from its…

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…

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. …

What cook doesn’t love Shrimp?  They are such an obliging partner in the kitchen. They not only cook in all of three minutes but they turn pink and opaque to tell you they’re done.  They’re wildly popular—in fact, they’re by far the most popular of…

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…