The latest from Chewing the Fat...
Dinner in Burma: Shrimp Curry and Smoky Napa Cabbage From Naomi Duguid’s "Burma: Rivers of Flavor"
I am insanely jealous of Naomi Duguid. This writer, photographer, cook and traveller has made a career out seeing of the world and bringing it home in cookbooks. What a dream job for a foodie with wanderlust! Duguid has written six…
Sheila Lukins’ Roast Beef and Vegetable Hash
Today is Chewing the Fat’s 5th Birthday! Five years ago this very day we published our very first post! We’ve been hard at it ever since. Now, 526 posts and over 900,000 (!) page views later, we are celebrating this milestone with a request: Will…
Bourbon Chicken
The other day I was on the lookout for something quick to cook, which Chinese food almost always is. I like cooking Chinese food at home. You can keep the notoriously high fat counts down and never worry for a moment whether…
Double Cut Pork Chops with Roasted Garlic Butter and a side of Stir Fried Asparagus and Mushrooms
Pork is the world’s most widely-eaten meat. It accounts for 38 percent of meat production worldwide. You’ll have trouble finding it in the Middle East and most of the Muslim world because both Jewish kosher and Islamic halal diets ban it outright. But almost everywhere…
Whole Grain Spaghetti with Brussels Sprouts and Mushrooms from Giada de Laurentiis
The stalks of Brussels Sprouts made their appearance at the farm stand a couple of weeks ago. Because the weather here has been unusually warm, Brussels Sprouts seemed a little out of season. But with the temperatures falling, it was…
Marmalade French Toast Casserole with Walnuts and Orange Flavored Syrup
Ina Garten’s French Toast — jumping off point for our casserole I’m always on the lookout for a great breakfast casserole for a crowd. This is because a couple of times a year I am called upon to help out at a Church breakfast. I am…
Salmon with Mustard Sauce and a Cannellini Bean Ragu
Salmon is a true workhorse in the world of seafood. It is on menus everywhere and seems to come from an endless number of places around the world. On my most recent visit to the market to pick up the fish to make this…
"Old Stoves", Saveur Magazine and Donatella Arpaia’s Mama’s Meatballs and Ragu
I’ve always been a huge fan of Saveur Magazine and not just because, over the years, they’ve published more of my food pieces than anyone else. To me, the magazine broke the mold. The relentless publication of Celebrity chef’s…
Vegetarian Lasagna adapted from Saveur’s “New Comfort Food”
A few years ago, I got a call from a guest who was about two hours away from coming to dinner. He’d called to tell me that he and his new wife had become vegetarian. Quite frankly, my initial impulse was to continue cooking the…
Tomato Jam and a trip down Memory Lane
Every autumn, some primal instinct arises and I feel compelled to ‘put up’ my farm stand finds so that, as they shutter for the season, I’ll have a winter pantry of homemade tomato sauces and chunky tomatoes to put into pasta sauces or, at their…
Butter Chicken adapted from Sam Sifton and Suvir Saran
Inspiration and Photo Courtesy of The New York Times and Sarah Ann Ward Suvir Saran The moment the thermometer drops below 60 degrees, I cannot wait to put some Indian food on the table. This makes very little sense since the…
Ina Garten’s Ode to Marcella Hazan: Sicillian Grilled Swordfish and Ina’s recipe for Confetti Corn
Victor and Marcella Hazan There is a sad anniversary this week. It’s been a year since the world lost Marcella Hazan, that wonderfully giving Italian food prophet with whom I struck up a friendship over the internet. Fortunately, when you are as good as Marcella,…
Three Great Additions to your Fall Cheese Boards: Sweet and Savory Bacon Jam, Fromage Fort and Toasted Walnuts and Raisins
Top Left: Sweet and Savory Bacon Jam. Center: Toasted Walnuts and Raisins Right: Fromage Fort Simplicity itself: Toasted Walnuts and Raisins Fromage Fort with Garlic and Pepper I am always on the look-out for ways to freshen the tried and true. …
