If we can cook it, you can cook it And we'll travel the world to bring it back home to you.
I’VE JUST READ THE WEATHER FORECAST… And it looks like it’s time to hunker down and stay put this weekend. And while we’re at it, what’s better than stew? Never mind the result is inevitably warming, comforting, and altogether satisfying. There are delightful aromas that…
Don’t miss out on this year’s farm-fresh tomatoes. Make this now. I cannot get enough of this year’s tomato crop. I would eat them every day if they all tasted like our Long Island tomatoes this year. And when I made this recipe from Food…
Cooking a complete Plant-based entrée has never been easier. Plant-based eating is a major goal for Andrew and me. We’re dedicated to trying to find ways to make our meals healthier for both ourselves and the planet. That doesn’t mean you won’t continue to find…
One look at this Martha Stewart recipe and I knew I had to make it. The colors of this bountiful sandwich made it irresistible. Grilled Bell Peppers, Red Onions and Broccolini, the hint of melted cheese and the toasty crust of a baguette added to…
Bon Appetit’s June/July 2021 is a keeper. Not just because its cover heralds “21 Speedy Summer Recipes”. I’ve already cooked my way through four of them. Earlier this week, it was the jumping off point for our Corn Snap Pea Sausage Rigatoni. Today it’s this…
Of all the beautiful places I’ve ever been to, Bali stands out. Today’s Lemon Rice recipe is as rich and flavorful as this magical island itself. It combines the crunch of peanuts, the heat of two chillis, a hint of curry, a dash of onion,…
A famous Vegetarian Chef shares a great recipe for Mushrooms as a main course. Yotam Ottolenghi’s posts on Chewing The Fat are some of its most popular recipes. The British-Israeli-Italian’s story has been told in great detail in some of them, the links to which…
I don’t think I ever cooked a stuffed shell until I saw this recipe. This wonderful vegetarian dish is made up of a host of ingredients. Boursin Cheese and Cannellini beans give the filling of these shells their creaminess. The subtle heat comes from Calabrian…
I would be hard-pressed to find a recipe any easier than this one. As easy as it is, it delivers a wonderfully creamy rich soup so packed with cheese tortellini and fresh spinach and carrots, I’d be tempted to call it a stew. The secret…
This bowl of cold-weather comfort revealed quite a secret. This hearty Tuscan bean soup is a perfect combination of smooth, silky soup topped with crispy, crunchy croutons. It also fulfills our promise to put more plant-based meals together this year. And we’re not alone. Americans…
If you love Coleslaw, this version from our local supermarket is well-worth making. What is summer without coleslaw? Who can imagine Fried Chicken without it? As Colonel Sanders himself said, “It’s always a tough decision between that, the Mac and Cheese, and the mashed potatoes,…
Because you can never serve too many tomatoes this time of year. I realize this recipe comes right on the heels of our wildly popular Heirloom Tomato Tart recipe, but we just cannot get enough of this year’s stellar crop of tomatoes. This tart first…
I don’t remember a single recipe on Chewing The Fat that’s faster to make than this: 10 minutes. That’s all it takes to enjoy two of the greatest gifts of summer. Sweet corn, peaking now and Cherry Tomatoes overwhelming our garden right now. We wait…
This meal is a sum of its parts: A sublime Fried Chicken, my take on Sicily’s Caponata and great Pesto topping a crispy toasted Baguette. When I was looking around for something special to serve as a supper for guests, I came across this extraordinary…
My latest article for CruisingJournal has just been published…
