The latest from Chewing the Fat...
Wicked Good Boston Cream Pie from Cook’s Illustrated
One of the World’s Favorite Desserts is this Crowd Pleaser from Boston. Cook’s Illustrated is located right in Boston so you’d think they’d know about how to bake the best Boston Cream Pie. And they do. This recipe is phenomenally good. The cake is light…
Cranberry Crumb Cake with Almonds and Oats from Saveur Magazine
Fresh Cranberries–or virtually any fruit you choose–make this Crumb Cake perfect for Holiday Baking. We have a lot of affection for Saveur Magazine. It was, after all, the first publication my food writing appeared in. It’s also our kind of food magazine where there’s a…
Sheet-Pan Secrets and a recipe for Sheet Pan Chicken with Potatoes, Scallions and Capers from Kay Chun
Is there any easier way to cook than on a Sheet Pan? Whoever invented Sheet Pan Recipes deserves a medal. There is likely no more simple way of cooking than this. All the ingredients cook at the same time in the same pan. And once…
Shrimp Linguine with Herbs, Corn and Arugula
Bring a dish of Summer Sunshine to your Winter table in under 30 minutes flat. I nominate this dish for being a great big bowl of happy colors, great flavors, and almost instant gratification. It comes together in under 30 minutes. That alone qualifies it…
French Butter: It’s hard to beat for the Holidays
When Julia Child spoke…America listened and laughed. Julia Child famously said “With enough butter, anything is good”. And she lived by her word. Butter was an essential part of practically everything she cooked. This took quite a lot of bravery on Julia’s part. At the…
Dorie Greenspan’s Lisbon Chocolate Cake
A Visit to Portugal leads to a craving for Lisbon Chocolate Cake This cake is all about chocolate. The cake is brownie-like. There’s a layer of chocolate cream. And finally, a shower of cocoa adds even more chocolate flavor. But first, a tale of how…
Pork San Choi Bow
A Passion for Asian Flavors takes us to…Australia! Ever since I went to Vietnam two years ago, through Singapore and Hong Kong, I’ve been on the lookout for Asian recipes. I love the combination of flavors, the ease of a stir-fry and the speed with…
Ropa Vieja, Cuba’s National Dish
A great stew is served up with a wonderful story about its origins. This is one of my favorite kinds of recipes. There’s a story attached to it that’s as interesting as the stew itself. Cuba’s national dish translates to “Old Clothes”– about as unappetizing…
Claudia Fleming’s Chocolate Caramel Tart
Come ‘Out East’ for a recipe a famous Pastry Chef gave a special twist to. The East End of Long Island is extremely fortunate in the caliber of chefs that are either restaurant owners or lured here to work in what is a gorgeous place…
Pork Chops in Lemon-Caper Sauce from Toni Tipton-Martin
A new cookbook celebrates the contribution of African-American Chefs to America’s Culinary heritage. Toni Tipton-Martin has collected almost 400 cookbooks with a singular focus. Every one of them was written by or for African-American cooks. When she had collected over 150 of these cookbooks, she…
American Chili Con Carne and Skillet Cornbread
Get ready for the cold with a Big Pot of Chili and a wedge of terrific Cornbread. We’re bracing for an Arctic blast here this weekend. And nothing says “Let’s make a big pot of Chili” like an overnight drop below freezing. Now there are…
Xi’an Famous’ Spicy Cumin Lamb Noodles
New York’s most recent addition to Chinese Food is a solid hit. The last time I wrote about Xi’an Famous Foods there were just 8 branches of this wildly popular chain of Chinese restaurants scattered around New York. Now there are 15. There’s no stopping…
Baked Ziti with (or without) Sausage
A new take on Baked Ziti, an Italian Classic from Recipe Developer Extraordinaire Alison Roman If you’ve ever cooked a recipe from Alison Roman, you’ll be mightily impressed by the spin she puts on Classics. And this dish is a classic. Ziti al forno, which…
