The latest from Chewing the Fat...
Pork Stir Fry with Bok Choy, Red Peppers and Mushrooms
Did you know it was National Nutrition Month? Neither did I. But as I was putting together this recipe, which is my own invention borrowed from several sources, one of my fellow recipe writers informed me. In a holdover from Michelle Obama’s time in the…
Scallop Saltimbocca with Golden Delicious Apples
When I lived in Rome, Saltimbocca was an introduction to the cuisine of the city itself. “Saltimbocca alla Romana” featured veal, topped with Prosciutto and Sage in a Marsala and butter sauce. It was very good and, because of its ingredients, more expensive than most…
Pasta alla Puttanesca with (or without) Shrimp
I am making a concerted effort to put some great vegetarian recipes together for all kinds of reasons—health, being eco-friendly and just giving us all more options for terrific meals. And there’s another great reason to cook this right now. It’s Lent! Aside from its…
Crispy Chicken Cutlets with Cherry Tomato Panzanella
What I love about this recipe, which is from Bon Appetit Magazine, is that it’s the perfect escape from winter. The dish looks like it was made in high summer with its cherry tomatoes, pickled red onion and fistful of parsley leaves. Then there’s the…
Sam Sifton’s Great South Bay Duck Ragù inspired by Chef Dave Pasternack
Sam Sifton is the Food Editor at The New York Times. If you aren’t a subscriber, you’d be astonished at his weekly output. Sometimes it feels as if his emails come hourly. Daily he extolls the virtue of various recipes that have appeared in the…
GARLICKY CUBAN PULLED PORK IN THE INSTANT POT OR NOT.
2 WAYS TO MAKE GARLICKY CUBAN PULLED PORK My mother never met a labor-saving device she didn’t love. And if there were any time-savings to be had, she would be first in line to buy it. She was especially fond of anything that kept her…
Come and join me on a Culinary Adventure aboard Celebrity Cruises’ Equinox. My Daily Meal Article is up at last!
Culinary Travel: Dining Like a Celebrity Jan 17, 2018 | 11:53 am By Monte Mathews Staff Writer Celebrity cruise line’s reputation for great cuisine is on full display aboard Celebrity Equinox The Galley Tour on Celebrity Cruise’s Equinox was well-attended despite this being a picture-perfect…
Perfect For Super Bowl Sunday and “This Is Us”…Monte’s Bourbon Chili
If you are a fan of “This Is Us”, the television phenomenon, you may have seen the episode leading up to this week’s Finale after the Super Bowl. Last week, Jack and Rebecca were all prepared for Super Bowl Sunday. I don’t know how…
Roast Chicken on a Weeknight? Yes! Melissa Clark’s Smoky Paprika Chicken with Crispy Chickpeas, Roasted Lemon and Baby Spinach
Melissa Clark’s “Dinner. Changing the Game” (Clarkson Potter 2017) arrived just a little late. The Instant Pot epidemic was fully underway and so this book took a back seat to her “Dinner in an Instant.75 modern recipes for your Pressure Cooker, Multi Cooker Instant Pot”…
Attention Trader Joe’s Shoppers: Our top 6 favorite discoveries and one we thought was a dud.
If you’ve spent any time reading this blog, you know I am a huge fan of Trader Joe’s and not just because there happens to be one just three blocks from our place in the city. I will suffer the crowds for the convenience and…
D’Artagnan Adds Chicken Confit to Its Extraordinay Line-Up
Home cooks and Chefs alike will welcome this terrific new Chicken Confit Photos Courtesy of D’Artagnan Foods D’Artagnan’s new Chicken Confit comes in packages of 2 and 12. Ariane Daguin, founder of D’Artagnan, was up to her ears in Duck Fat. This will come as…
Honey Pine-Nut Tart from Gina De Palma’s “Dolce Italiano”
As often as not, Andrew volunteers to bring dessert whenever we’re asked out to dinner. On this particular occasion, he asked our friends Bill and Peter if they had any requests. Peter asked for ‘something nutty’. I seemed to remember an amazing tart Andrew had…
Christmas Cookbooks Continued: Christopher Kimball’s “Milk Street The New Home Cooking” and his recipe for No-Sear Lamb and Chickpea Stew
Two years ago, we covered Christopher Kimball’s scandalous leave-taking from Cook’s Illustrated, the precursor to which he founded in 1980. If you want to relive the whole sordid mess, there’s a link to that story beneath today’s recipe. The announced reason that he then started…
