Fifteen years after creating this recipe, I rediscovered an unforgettable combination of tender bay scallops, bubbling butter, Parmesan and crisp country-bread croutons. After nearly fifteen years and hundreds of recipes on Chewing the Fat, you would think I might remember all the particularly good ones.…

You just can’t make a bad Cioppino. Cioppino is probably the most flexible fish stew on earth.  And it packs a wonderful punch of flavor in every bite.  It tastes of the sea itself.  And then there’s the richness of tomatoes, the anise flavor of…

                    The other day I saw the sign pictured on the left announcing the annual arrival of Nantucket Bay Scallops.  Like local asparagus, there are only a few weeks a year when these little sweet morsels make their way into our market.  It’s…

You might want to hide after what I turned up… read on… Here’s a food writer’s dilemma for you:  Say you discovered a great recipe so full of flavor and so easy to make, you literally jumped on your MacPro and started to extoll its…

   The American Hotel. A must stop in Sag Harbor whether for Bay Scallops or not          I can’t tell you how proud I am of this recipe.  It is really one time when I can genuinely claim the authorship of a dish. I’d tried…