Every so often, a recipe appears out of nowhere — the culinary equivalent of someone tapping you on the shoulder saying, “You really need to try this.” Not from a centuries-old cookbook or a grandmother in a tiled Istanbul kitchen (though wouldn’t that be lovely),…

You can craft Chef Antonia Lofaso’s delicate Spring Pea Ravioli in less time than you think. Jazzed up with a hint of Chili Oil, lemon zest, and parmesan, this Spring Ravioli is filled with a minty pea and ricotta filling. It’s surprisingly easy to make—especially…

The richest, creamiest, cheesiest Mac and Cheese is a snap to make. Mac and Cheese is the ultimate comfort food. With its velvety, luscious sauce and its irresistibly gooey, cheddar-cheesy texture, small wonder it’s been one of America’s favorite, easy-to-make dinners for at least 125…

Crispy, spicy, and deeply tomato-ey flavor from a whole new technique for cooking Spaghetti. Our lead visual may look like an ordinary bowl of spaghetti but it is most certainly not. This is spaghetti cooked in an entirely different way. In Italian, it’s called the…

We may be late for Meatless Monday but we’d make this any day of the week This is a wonderful dish.  Especially if you are looking for plant-based recipes that pack a lot of flavor. And this rendition of what is basically a warm lemony…

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…

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…

Stanley Tucci’s 6-part series for CNN is an Italophile’s dream. For one hour a week, its viewers are immersed in the food of a single region of Italy.  For lovers of the Italian language, there’s a surprising amount of it spoken here. Subtitles are provided…

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. …

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…

 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…

In keeping with our vow to eat less meat and experiment with a more plant-based diet, I was delighted to have found the bones of this recipe in Food and Wine. It’s pure vegetarian, a wonderful balance of textures and flavors with just a shot…

I won’t go into the dreary details of two nights spent in Frankfurt Airport where a freak storm stranded over 7000 passengers except to say that if a contest were held First Prize would be one night in Frankfurt Airport and Second Prize would be…