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…

Call it a Flatbread but this is a Fig, Gorgonzola, and Arugula Pizza. And who doesn’t love pizza? Covered with a thin layer of fig jam, it was then sprinkled abundantly with Gorgonzola, the crumbly Italian Blue Cheese. Gorgonzola packs quite a punch of flavor,…

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,…

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…

A Meat Lover’s Dream recipe…Mushroom Bourguignon from Melissa Clark 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 also good for the planet. …

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…

We ate our first Beyond Burgers this month. Here’s our review: When you live near an all-American town like Sag Harbor, New York, you know you’re going to find a great burger.  I love the burgers at Dockside, a local institution that’s an improbable tenant…