CHEWING THE FAT

The richness of a perfectly cooked duck breast paired with a medley of vegetables brings the joy of French cooking to your table in no time. As an alumnus of “L’Atelier des Chefs” Cooking School in Paris, I am sent recipes once a week. I…

This cake is such a winner, our reader Pam made it twice last week! Pam first commented: “So good! And really easy to make. I love that it’s not super sweet.” Then she was back saying: “So good I’m making another today. Yes, So good.” …

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…

As Regular Readers of Chewing The Fat know we just came back from Greece two weeks ago… It was a spectacular trip start to finish.  Greece and its islands are among the most beautiful places we’ve ever visited. Sailing from Athens and the moon-lit Acropolis,…

This is one of the most delicious dinners I have put on our table this year. The wild-caught Norwegian salmon is out of this world. The avocado is perfect in its creaminess. The tomatoes give just the right tartness. The cucumber cools against the heat…

After “a Long, Long Norwegian Winter” Viking River is doing what it does best… And I wrote all about it for a wonderful publication, Avid Cruiser, whose RiverCruiseAdvisor is must-reading for all aficionados of River Cruising the world over.  I’ve written extensively about River Cruises…

Now is the time to hit the Farmer’s Market and make this wonderful dish. This recipe is a riff on Tyler Florence’s Ultimate Ratatouille that dates all the way back to his 2006 “Tyler’s Ultimate” (Clarkson Potter). It is still one of my recipe bibles.…

Cover Photo from “Ripe Figs” Credit: Matt Russell We’ve just returned from Greece with some great new recipes In case you don’t follow us on Instagram* or have wondered when our next post was coming, we’re back from one of the most wonderful trips we’ve…

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…

THE RAPIDLY GROWING RESTAURANT GROUP OPENS ITS THIRD MANHATTAN LOCATION Korean food has taken off big-time in New York City. And it’s expanded far beyond Korea Town, that stretch of West 32nd Street between Fifth and Sixth Avenues. Nicknamed Korea Way, it’s a major tourist…

I confess. I am not the greatest fan of the Grill. The primal urge to grill every piece of meat I come across in the summer isn’t my idea of perfection.  To me, not everything tastes better when it’s emerged from a session with smoke…

We are huge fans of the Chicken Thigh No other part of the chicken can match the ease with which you can cook this most flavorful part of the bird.  Here in this single skillet dinner, it truly shines.  Perfect for two, it uses the…

Runaway to sea with me! Silversea Cruises has just announced a whole new series of voyages aboard their ultra-luxurious ships. They’re in addition to their already announced Mediterranean and Galapagos itineraries. Those included the Maiden Voyages of both Silversea’s newest Flagship Silver Moon and the…

Have you tasted this year’s Strawberry crop? It’s strawberry season and they’re truly flawless this year.  Nothing could be more welcome than these beautiful, bountiful berries.   And nothing says the 4th of July quite like a Strawberry dessert.  We brought the brilliant red berries home…