The latest from Chewing the Fat...
Steak Hache, an homage to Joe Allen’s Chopped Steak
Our favorite restaurants often share one thing in common. We go there without ever having to look at the menu. We know the moment we walk in the door what we are going to order. There’s the linguine with clam sauce at West Bank…
Meatless Monday Perfected: A Virgin Patty Melt
My Meaty Patty Melt, the recipe is linked here. From my very first taste of a Patty Melt, I was hooked. Cheese-y, Onion-y, Buttery and of course Meaty, the earthy odor of Rye bread rises from the crisp package of ingredients that seem meant…
Gemelli with Broccolini, Sriracha and Sweet Sausage
There are times when all I crave for dinner is a big bowl of pasta and the infinite possibilities it presents. First of all there are almost unlimited varieties of pasta spanning all shapes and sizes and textures. From tiny orzo all the way…
Thomas Keller’s Vinaigrette and Two Great Ways to use it: In Mixed Vegetable Salad and a Layered Chicken Salad in a Mason Jar.
Chef Keller in the Vegetable Garden For years I’ve relied on Julia Child’s “Screw Top Jar” method for making a basic vinaigrette which I’ve enhanced with Dijon mustard and a little Garlic. It’s a good salad dressing and I like to keep it on hand…
The Best Cookie Ever for the Classic: Andrew bakes Dorie Greenspan’s Beurre et Sel Jammers for the Hampton Classic
The Best Cookie Ever for the Classic The Best Table from #TheBridgehamptonFlorist no matter who won. As long-time readers know, the Hampton Classic Horse Show is unofficially the last blast of summer, a big party under huge tents that marks…
Quick Chicken Kiev from Grace Parisi
Grace Parisi in her Brooklyn NY kitchen The word “Quick” is a dog whistle when you write a blog like this. Knowing how time-pressured most people are, when I see it attached to any recipe, at the very least it requires a look. And when…
Justin Chapple’s Red Potato and Apple Galette
Galettes are a cookie in French Canada and a Buckwheat Crêpe Breakfast in France… One of my favorite posts on Facebook recently was the following: “You can’t expect everyone to love you. You are not pizza”. And neither is this fantastic concoction from Food…
Refrigerator Dill Pickles
Every Fall, I make a point of ‘putting up’ some farm stand produce. “Putting up” was a phrase used by our grandmothers to describe canning enough vegetables to get their families through the winter. This was long before we were able to import fresh vegetables…
Daniel Boulud’s Crab-and-Corn Custard and Corn Salad with Yellow-Tomato Vinaigrette
Chef Daniel Boulud Here’s to the ladies who lunch! Between sips of Rosé, they eat delicately practicing both self and portion control. Take this wonderful take on a late summer riff on farm-stand flavors: Sweet corn, ripe tomatoes and fresh basil are combined with fresh…
Salad Days. 3 Ways to Salute Summer this Weekend: Grilled Watermelon with Feta, Balsamic and Mint, Tomato, Peach and Burrata Salad, Ina Garten’s Italian Seafood Salad
I don’t know how we got to the last week of August so quickly. But it’s been a wonderful summer here and every chance we’ve gotten, we’ve enjoyed great salads all made, with few exceptions, with ingredients found within five miles of our house. …
David Lebovitz’ Summer Frangipane Fruit Tart
Picture your favorite summer stone fruit—cherries, peaches, plums, nectarines, fresh apricots, pluots*– sumptuously emerging from a rich almond cream, their colors a promise of their juicy interiors, a perfect summer pleasure in a perfect buttery crust and there you have it: A great dessert…
Thomas Keller’s Ratatouille
Chef Thomas Keller With the farm stands near us barely able to contain the bumper harvest from this glorious sunny summer in the Hamptons, it seems highly appropriate to bring you a great recipe for a vegetable feast. And what says summer more than…
The Daily Meal has just published my latest article and recipe….Enjoy this trip to the South of France!
Salade Niçoise is Not What You Might Think It Is Get your facts straight regarding salade niçoise, direct from the source Aug 9, 2016 | 10:01 am By Monte Mathews Staff Writer We have the scoop on how a Salade Niçoise should really be made.…