I’ll let you in on a little secret.  Of all Ina Garten’s cookbooks, “Barefoot in Paris” (Clarkson Potter 2004) was the least successful in terms of sales.  That came as a complete surprise to me because I find it one of the best “French”…

Victor and Marcella Hazan There is a sad anniversary this week.  It’s been a year since the world lost Marcella Hazan, that wonderfully giving Italian food prophet with whom I struck up a friendship over the internet.  Fortunately, when you are as good as Marcella,…

         I’ve always gotten a kick out of stories of massive Zucchini crops suddenly emerging in August and causing their growers to wonder what on earth to do with all of them.  When I was in Elementary School, I distinctly remember a classmate whose mother’s…

        The lovely and extremely talented Elizabeth Karmel The 4th of July is upon us and there’s never a better time to fire up the grill and celebrate the joy of being an American.  And there’s almost nothing more American than beef.  And…

         My friend Edward told me he’d recently had dinner in Manhattan and was served an unforgettable heirloom tomato salad.  Atop a stack of perfectly ripe tomatoes, a corn and cream dressing made the tomatoes even more irresistible.  Since both corn and tomatoes are still…

Our Farmers’ Markets are brimming with more and more produce every week.  The carrots and beans, tomatoes and radishes are in and the Red Bliss potatoes are still baby-sized and beautiful.  So you can imagine my delight at opening Joanne Chang’s latest cookbook, “flour,too” (Chronicle…

Asparagus season is here and we can’t get enough of the stuff. I’ve already served it in last year’s spicy stir-fry with chiles. https://chewingthefat.us.com/2011/05/spicy-pork-with-asparagus-and-chile.htmld. And then as a dinner salad that makes a meatless meal  https://chewingthefat.us.com/2011/05/spicy-pork-with-asparagus-and-chile.htmland then of course, there’s roasted asparagus which can be…

       I posted this recipe last week and the response was terrific, particularly on www.sbhonline.com which is website completely given over to our favorite island.  When I did so, one of the most prolific contributors to the blog, AndyNap added something terrific to…

            I love a little side of history when I am serving up a dish with roots as deep as Fried Green Tomatoes.  With the exception of grits and hominy, what’s more southern than this all-over crunchy firm tomato that’s been battered into a deep-fried…

One night it’s a glorious side dish… The next day it’s a delicious lunch!             With our local farm stands brimming with the most beautiful vegetables, it’s a fun challenge to find ways to eat them every chance we get.  Last week I turned to…

Neal Hartman. Summer 2010          Neal Hartman was an exceptional man.  He was truly and dearly loved and when he was taken from us a year and a half ago, his loss was felt all over his community of Sag Harbor.  Neal was a pillar…

When I was first learning my way around the kitchen, The New York Times Cookbook (Harper and Row, 1st published 1961) was my constant companion. Its editor was an immensely talented writer and cook named Craig Claiborne. So you can imagine my excitement when, quite…

  I’ve already waxed poetic over Joe Beef, that phenomenal Montreal restaurant where we craved everything we ate.  Almost everything we tried was truly over the top.  And Andrew and I were not the least bit surprised to see that “The World According to Joe…

          My friend Betty once told me a riotous story of being invited to a Thanksgiving dinner and being asked to “bring something”.  When she arrived on the big day, there were 12, count ’em, sweet potato casseroles.  Lesson learned: If…