The latest from Chewing the Fat...
Thick Cut Pork Chops with Mushrooms, Shallots and Spinach
On Chewing The Fat, the recipes really do come from everywhere. However in this case, it came from closer to home–our own kitchen. I had an intense desire for a Pork Chop and not one of those boneless half inch deals swathed in plastic wrap. …
Spiced Chickpea Stew with Coconut and Turmeric from Alison Roman in The New York Times
This recipe landed in my inbox in a collection of the 10 Most-Popular recipes in The New York Times. Turns out the Times runs posts of its Most Popular recipes so frequently, that I cannot tell you what time frame they’re referring to. However, the…
Melissa Clark’s Pizza Chicken with Pancetta, Mozzarella and Spicy Tomatoes
Melissa Clark has to be one of the most prolific food writers and cooks in all of history. There’s her constant presence in the Food Section of The New York Times, where week after she creates some of our most memorable meals. Just type Melissa…
Come with me on a Cheddar Odyssey! My latest article on Cheese Journey’s fabulous trip has just been published.
Cheese Connoisseur is a magazine devoted to Cheese and a must for anyone who loves what Merriam-Webster defines as “a food consisting of the coagulated, compressed, and usually ripened curd of milk separated from the whey.” But the dictionary can’t do justice to the glory…
Cheeseburger Soup
In all honesty, I don’t know what possessed me to make this. Let’s face it, it’s not exactly a Gourmet discovery. And even if its genesis was a recipe I saw in Food and Wine Magazine, it’s a long way from their usual offerings. Nevertheless,…
S’mores Bars with Marshmallow Meringue from Cheryl and Griffith Day of Back in the Day Bakery, Savannah, GA.
The allure of a childhood favorite is undeniable. Here two bakers from Georgia have captured the essence of one of life’s great pleasures—the S’more. While the treat may be best remembered as campfire cooking at is best, here’s a recipe that brings it indoors and…
Jeff Lobb’s Herbed Rack of Pork and Trine Hahnemann’s Red Cabbage
Our friend Jeff Lobb is a wonderful cook and entertains beautifully. Especially when his partner Don is in the kitchen with him. And if Jeff is famous for one dish above all others, it is his fondness for Rack of Pork that stands out. This…
Tortellini Soup with Spinach, Onions, Carrots and Fennel and how it ended up on our table.
When you live in a food town like New York, you discover places all over the city that are worth a detour anytime you’re close to them. A recent doctor’s visit put me within two long blocks of the Sullivan Street Bakery. I am so…
Salmon Filets with Cherry Tomatoes and Capers
In the pantheon of amazingly quick and easy things to cook, there is the salmon filet. This lovely rosy fish cooks in all of 6 minutes depending on how pink you like it. And 6 ounces is a gracious serving. We can have the discussion…
Sausage-and-Potato Pan Roast from Justin Chapple in Food and Wine Magazine
As promised, I am going to try to make everything posted in December easy ways to get dinner on the table with maximum flavor impact. Today’s dinner incorporated a Premio sausage combination I’d not seen before. Premio packages both Sweet and Hot Sausages in one. …
How to make Cheese a part of every Holiday Celebration
There are times when all the work I put into Chewing The Fat truly pays off. And certainly this holiday season got off to a great start with the arrival of a sensational group of cheeses from Marin French Cheese, the French-owned California Cheese Company…
What to Eat in Ireland and Where by Natasha Devine
My partnership with Travel-Wise is growing almost as fast as this fantastic travel resource is. When I publish at www.travel-wise.com, my Editor sends me an article for Chewing The Fat. Today’s post is from a writer named Natasha Devine. In it, Natasha not only gives…
Steak Banh Mi
The Bánh Mì sandwich is likely the most famous of all Vietnamese exports and rightfully so. A pint-sized baguette is split lengthwise and filled with all kinds of savory ingredients. You can find banh mis with all kinds of meat fillings but common to almost…
