This is a weeknight delight because it literally comes together in 30 minutes, it’s healthy and you get your Omega-3s in a delicious piece of salmon. And yes, there is all of ¼ cup of heavy cream  which last time I looked…

        I don’t know about you but sometimes I think if I have to look at another skinless, boneless breast of chicken, I’d like to give up the bird altogether.  And yet a woman in my Food Writer’s boot camp says that, almost…

I love a good braise almost as much as I love a good Pork Chop.  And in a November ‘09 column in the New York Times, Melissa Clark put the two together to create this dish.  If you follow Melissa at all, you know she…

 This weekend for the first time in what seems like months, we were finally able to walk anywhere without feeling that we were in a race against the cold.   So we jumped on the opportunity to visit the High Line. This is an only-in-New York…

        Even with the demise of “Gourmet”, our mailbox isn’t exactly empty of food magazines. I still subscribe to at least 6 of them.  And since I started a course called “Food Writer’s Boot Camp”, our house is practically a library for food…

          I have a confession to make.  I was having lunch with my dear friend Barbara at one of our favorite spots.  Aperitivo at 780 Third Avenue at 48th Street (212-758-9402) is sleek and reasonable. They make an amazing Pizza Bianca with figs, prosciutto and gorgonzola…

          Lately, we’ve been loving flank steak.  What’s not to love about the supremely beefy flavor of this chewy cut of meat—especially when it’s one of the great bargains at the meat counter?  It’s currently less than half the price of a New York strip—but…

There are plenty of people I’d love to spend time cooking with: My heroes like Tyler Florence, who seems to make everything I like. Ina Garten, who makes everything look so effortless.  Thomas Keller who makes everything look well, so, complicated.  But I’d have to…

            The first post on Chewing the Fat was about Jamie Oliver’s Beef and Guinness Pie so if you’ve been with us for the whole ride, you know I am a huge fan of the man. I was very pleased to see his latest book…

What’s wonderful about this delicious entrée is that it only improves with a day or two in the refrigerator. And you just reheat it, mash some potatoes, toss a salad and a truly special dinner is on the table in no time.              Osso Buco…

I’ve been asked for quick weeknight recipes and while this one involves a little chopping, I think it falls into that category. Salmon has to be the week night cook’s best friend.  It’s fast, it can undergo many disguises and it’s good for you. It’s important,…

           The reason I went all Italian on you was simply that I had seen this recipe in La Cucina Italiana, one of my favorite magazines, the copy of which I had left out at the beach. It appeared nowhere on their excellent website, www.lacucinaitaliana.com/…