The latest from Chewing the Fat...
Dulce de Leche Brownies from David Lebovitz
Here’s to Confiture de lait, better known as Dulce de Leche. When David Lebovitz’s newsletter appeared in our inboxes last week, I immediately sent it to Andrew with a note that said “Pretty Please”. My email arrived at approximately the moment he’d started printing it.…
Silversea Launches Silver Moon: A Whole New Revolution in Culinary Travel Begins
Photos in this article are the work of Lucia Griggi for Silversea Armchair Travelers, this is for you! And for Culinary Inspiration, Listen to Adam Sachs Podcasts on the link below. For those fortunate few who have traveled on Silver Muse, a sister ship awaits.…
Skillet Dinners: Sausage Peppers and Ravioli
Sausage and Peppers, New York’s most famous Street Food, comes indoors. All Fall, New York City blocks are turned into bazaars selling everything from handicrafts to hot dogs. The most famous of these is in celebration of the Feast of San Gennaro, the Patron Saint…
Cheeseburger Chopped Steak with Tomatoes on the Side
A Favorite Restaurant inspires a Home Cook’s Dinner Quest As New Yorkers, we’re bereft at the months-long lockdown of the Broadway theaters. They’re a part of our landscape and no matter how many—or how few–times we see plays every year, they’re cultural treasures that are…
The Ultimate B.L.T for All Seasons
Here to Help: The New York Times Recipe for the Best B.L.T. is this one from Clare de Boer. The perfect Bacon, Lettuce, and Tomato Sandwich is a flawless combination of salty crunch, creamy mayo, sweet and tangy tomato, and butter lettuce. And Clair de…
Cazuelas de Atun y Farfalle from Grace Parisi
How’s your Spanish? You don’t need to speak a word to enjoy this fantastic tuna casserole. What’s in a name? Plenty. Today’s dish is an homage to Spain. But this dish has its roots firmly planted in the US of A. It was a mainstay…
Tyler Florence’s Peach-Almond Upside-Down Cake
Make the most of the Peach Harvest with this glorious cake. We can’t get enough of this season’s peaches that Andrew has been baking with. They’re incredibly juicy and their texture is heaven. And since there is virtually nothing we like better than great almond…
Strozzapreti with Lamb Ragu from Chef Michael Mina
This Lamb Ragu is a colorful and flavorful introduction to Fall. Chef Micheal Mina’s recipe for Lamb Ragu is a keeper. It starts with a bouquet garni of fennel and cumin seeds, Aleppo pepper, and whole black peppercorns. This gives the dish a hint of…
Fig, Gorgonzola and Arugula Flatbread
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,…
Life-Changing Garlic Butter Chicken Thighs with a Corn, Tomato and Basil Salad
A New Way to Cook a Favorite Ingredient and an end of Summer Salad to serve alongside. Andrew’s sister Lauren and I have a great time finding comments on recipes that are off the wall. These are from people who cooked an entirely different dish.…
Chocolate Peanut Butter Salted Caramel Mousse Pie
You don’t have to be a Peanut Butter Lover to love this pie…but if you are, you’ll be in heaven. You either love peanut butter or not. Our friend Michael is a devotee of the stuff in any form. Recently he prevailed upon Andrew to…
Recipe for Perfect Happiness…A Free Trip to St. Bart’s!
Come November you can experience St. Bart’s for Free! As many readers know, Andrew and I have spent 29 years heading to St. Barthelemy, F.W.I for our winter break. There’s nowhere on earth like it—this brilliant little jewel of an island is France dropped into…
Ina Garten’s Fresh Peach Cake
There’s nothing more luscious than a fresh summer peach. On Long Island, this year’s crop has been even more luscious than usual. Before we switch over to Fall’s Apples, bake this Fresh Peach Cake. It’s from Ina Garten so right off you know it’s going…
