The latest from Chewing the Fat...
The 5 Most Popular Thanksgiving Recipes ever on Chewing the Fat
Thanksgiving is my favorite holiday bar none. Everybody in the country celebrates it from the Kashmiri Cab Driver to the Trinidadian Nurse to this Canadian immigrant. It’s the most American of all holidays, even if Canada has something called “Action de Grace” or Canadian…
The Bridgehampton Florist has just turned Thanksgiving Tablescapes into a White Wonderland…
We were bowled over when we saw what our friends at The Bridgehampton Florist have done for a sophisticated Thanksgiving. And in the East it was extremely timely–snow fell like crazy on the 15th of November…Central Park had 6 inches of the white stuff–setting an…
Spatchcocked Chicken adapted from Dorie Greenspan’s “Everyday Dorie”
Not too long ago, Andrew had a birthday. The minute I’d seen it advertised, I’d ordered Dorie Greenspan’s latest book “Everyday Dorie”(A Rux Martin Book Houghton Mifflin Harcourt 2018) as a gift. It turned out the book took 244 pages before landing at “Desserts”. So…
Yotan Ottolenghi’s Shrimp Bolognese
Yotan Ottolenghi is arguably one of the most influential chefs in the world. His latest cookbook “Ottolenghi Simple” (Ten Speed Press 2108) was just released in this country last week. Chef Ottolenghi has been a frequent presence on these pages and links to his other…
Pasta with Asparagus and Mushrooms
In keeping with our vow to eat less meat and experiment with a more plant-based diet, I was delighted to have found the bones of this recipe in Food and Wine. It’s pure vegetarian, a wonderful balance of textures and flavors with just a shot…
My latest Viking Ocean Cruise article has been published…come along for the ride.
Travel-Wise has just published my article about my September adventure in Scandinavia. My focus is on the way Viking Ocean brings local dishes to every menu no matter where they sail. Their Executive Chef, Anthony Mauboussin, is not just a globe-trotter himself, he is a…
15 Minute Skillet Pan Pizza
I consider Pizza a perfect food. In one slice, you combine dairy, vegetables, carbohydrates and protein. And you pick it up with one hand to eat it—no utensils necessary. All right, I use a fork which is contrary to New York pizza etiquette but not…
Prosciutto-wrapped Chicken Breasts stuffed with Black Truffle Goat Cheese, with Shiitake Mushrooms in a Marsala Sauce. Whew!
No American producer of Goat Cheese is more responsible for its ever- increasing popularity than California’s Laura Chenel’s. Starting in the 1970s, Chenel’s became America’s first commercial producer of this extraordinarily healthful cheese. Everything from its calorie count – 30 to 40{7764cd352edcf19b608e75b52a560f8f0623df8defec59f0ed185161f2ba1413} lower than cow’s milk…
Claire Saffitz’ Chicken Paprikash with Buttered Egg Noodles
I’ve been writing about Budapest ever since I came back from there in August. I was completely captivated by the place. Of course, staying in the #1 Hotel in the World (Trip Advisor 2017) was a great deal of the reason why. And it was…
Nate Appleman’s Lentil and Egg Stew
Meatless Mondays have been missing from our house. It was not intentional but I had trouble finding recipes that appealed to the palate and to the eyes. But on one of the daily e-mailings from Healthy-ish, Bon Appetit’s latest venture, I spied this recipe. It…
The Surprising Story of Fried Green Tomatoes and Martha Stewart’s Recipe for Non-Fried Tomatoes
The season is upon us in the East. The Fried Green Tomatoes are here. They’re one of the foods I eagerly look for in the market. And last weekend at the Farm Stand I found them. Firm, unripened and very green. Steady readers of this…
Harissa-Lamb Skillet Lasagna from Mad Genius, Justin Chapple, in Food and Wine Magazine
I am mad for Lasagna. Those layers and layers of pasta and cheese and luscious fillings with hints of rich tomato sauce are some of my favorite things to eat. That explains why there are no less than four recipes on the subject, links which…
Food and Wine’s Best Recipe of 2002: Pasta with Sausage Basil and Mustard from Nigel Slater
I am sucker for about three things that are going on in this particular recipe. I am a fan of Italian sausage, cream sauces and pasta. Throw a little basil on it for color and I found it irresistible. And for these early Fall nights…