Richard Landau is a chef in Philadelphia at a vegetarian restaurant called “Vedge”. He and his wife, Katie Jacoby, are also authors of a cookbook by the same name (The Experiment 2013). In the run up to the book’s publication, Rich contributed this…
Mark Bittman, “The Flexitarian” Mark Bittman calls himself “The Flexitarian”. He writes about his food philosophy in The New York Times Dining Out Section once a month. I am happy to report that from the start Bittman promised that, first and foremost, his new column…
On a recent “Chopped”, the Food Network TV show that pits four chefs against a basket full of incongruous ingredients, a very sad fact was served up to the audience. Americans throw away 40 percent of the food they buy! The dollar amount is staggering: …
A bowl of chilled soup can really start a summer meal off right. Make enough of it, and anytime you want, there’s a bowl of cool comfort waiting in the fridge. As to today’s side, it’s a terrific way to have vegetables on hand…
Long Island Mushroom company is the brainchild of two Rhode Island natives who grew up in the same town, became High School Sweethearts, parted ways and re-kindled their romance thirty-two years later. Jane Maguire and John Quigley are their names and…
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…
Balena 1633 N Halsted St Chicago, IL 60614 (312) 867-3888 As Sam Sifton recalls, when the waitress at Chicago’s Balena restaurant approached the table with a steak knife, everyone’s eyebrows went up. No one had ordered steak. The waitress explained the knife was for the mushrooms. …
Last week, I had the strongest craving for a Patty Melt. I confess that the Patty Melt is far and away my absolute favorite chopped meat sandwich. You must never call a Patty Melt a hamburger because to purists, the Patty Melt is emphatically not…
Alice Waters’ Spicy Cauliflower Soup Above Cousin Bar’s Pear and Parsnip Soup with Red Pepper Puree This morning I got an email from an old friend and devoted reader of Chewing the Fat. He lives in Weehawken, NJ, which is one of the areas…
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…
The Decor of Maison Boulud gets high marks too! Daniel Boulud is no stranger to these pages. His recipes are as reliable as his restaurants, the latest of which just opened in Montreal’s newly renovated Ritz Carlton Hotel ( 1228 Sherbrooke St. Ouest,…
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…
I realize that Meatless Monday was yesterday but yesterday Andrew and I were busy getting back into our house after a week’s absence for the Hampton Classic Horse Show. We had a wonderful week staying with dear friends who opened their…
Alright, I am aware that many readers have come to believe we simply do not eat any meal that does not feature asparagus. And to look at our most recent posts, you wouldn’t be that far off. We just love the vegetable at this…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
