If we can cook it, you can cook it And we'll travel the world to bring it back home to you.
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…
Ina Garten is one of those Food Mavens who can do no wrong. The Barefoot Contessa has by far the most popular posts on Chewing The Fat. Three of her recipes are in the Top Ten. And they’re never the same three—varying by the season. …
Cooking for One Yields Some Great New Discoveries for Two. Or More. I don’t know about you, but in our house, there are some forbidden ingredients. Olives of any kind. Cabbage when used outside of Cole Slaw. Pickles. Blue Cheese. Cauliflower. And most especially Kimchi,…
Hats off to Tyler Florence for the inspiration for this recipe. I can’t really claim that I followed Tyler’s recipe. But the basics are his. It can be made entirely without turning on the stove…with one caveat*. Everything goes into the blender in easy steps…
The time is right to make this terrific recipe right now. This is a fantastic tart. And it’s right of the moment because it works best with Spring’s earliest and thin-stalk Asparagus. We used both Green and Red Asparagus in ours. And then there’s the…
A Vegetarian Pasta kicks off Asparagus Season with a twist. The first asparagus of the season is something we can’t wait for. Asparagus has become a virtually year-round staple, imported off-season from South America. But nothing compares to the home-grown variety. We love asparagus so…
Chef Floyd Cardoz and one of his dishes . Homage to Chef Floyd Cardoz whose passing stunned the Culinary World As many of you know, the Culinary Arts lost one of its own this week. The Coronavirus took the life of Floyd Cardoz. New York…
All that pasta you just bought put to very good use indeed. In New York City where I live, the supermarkets have been stripped bare of many items. But I have to say the complete absence of pasta is quite stunning. That may well be…
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…
The New Year’s Vow to Eat Less Meat introduces a Meat Lover’s Dream recipe. As New Year’s resolutions go, the one about eating less meat in 2020 has a lot of traction. And for good reason. Not only is it good for you, but it’s…
One of the Greatest Trips of My Life yields a Recipe for a Soup I’ll never forget For someone who loves to travel and does so every chance I get, there are some trips that live on in memory long after I’ve come home. Onto…
Our Report From Silversea: “An In-Depth Culinary Experience, S.A.L.T.” has just been published by Avid Cruiser.com
