The latest from Chewing the Fat...
Smoked Trout Chowder adapted from April Bloomfield’s "A Girl and Her Pig"
A Girl and Her Pig…literally I am a huge fan of April Bloomfield and I’ll follow her anywhere—to The Breslin in the Ace Hotel, next door at the John Dory or down in the Village where she practically invented the Gastropub at “The Spotted Pig”. (…
Chicken with Shallots from Sam Sifton in the New York Times Sunday Magazine via Rishia Zimmern adapted from Martha Stewart
Sam Sifton As fond as I am of the current food crew at The New York Times, I still miss Sam Sifton. He was the Deputy Dining Editor in 2001 when he was almost instantly tapped to become the Dining Editor a position he held…
This Year’s Top 10 Things to make your St. Barth Vacation Better than ever in 2014
What is it about St. Barth that we made our 23rd trek there a couple of weeks ago? Were it not a very misguided decision to try Nevis about 5 years ago, we’d have an unbroken string of March vacations on the island dating back…
Direct from St Barth via Vietnam: The Banh Mi Sandwich
We’ve brought you a post featuring the Banh Mi, the signature sandwich of Vietnam, once before. We’ve shown you how to make one with ground pork https://chewingthefat.us.com/2012/09/our-325th-post-melissa-clarks-quick.html. But just before we left New York for our annual stay in St. Epicerie Boulud’s Banh Mi Barthelemy…
Meat Mushroom and Potato Skillet Gratin Adapted from Melissa Clark in The New York Times
At the risk of people believing I must be going steady with Melissa Clark, I am rushing this out in advance of the latest winter storm. Even though I just shared Melissa’s superb Pork Chop recipe the middle of last month, I could not…
Salute to Canada! Chuck Hughes’ Duck Breasts with Red Wine Sauce on a bed of Duck-Fat Fried Fingerlings and Mushrooms
As most of my readers know, I am Canadian by birth and mighty proud of it. I am also mighty proud that Canada racked up a total of 10 Gold Medals at the Sochi Olympics. This…
Ribollita, the "Flexitarian" Stew adapted from Mark Bittman in The New York Times
Mark Bittman, “The Flexitarian” Mark Bittman calls himself “The Flexitarian”. He writes about his food philosophy in The New York Times Dining Out Section once a month. I am happy to report that from the start Bittman promised that, first and foremost, his new column…
Attention Trader Joe’s Shoppers: The Top 15 Items You Should and Shouldn’t Buy at TJs.
Dinner by Trader Joe’sOrganic Brined Chicken in Many Cloves Garlic Sauce,Reduced Gilt Mac and Cheese, Asparagus with Garlic Salt My gorgeous daughter-in-law Kym introduced me to Trader Joe’s long before it ever came east. Kym was thrilled with TJ’s because it helped her out…
An Asian Spiced Barbecue in the dead of Winter
The craving for ribs doesn’t end the minute the grill gets garaged for the winter. Fortunately, Bobby Flay developed an oven/broiler combination that takes the place of the backyard barbecue and delivers, in no time at all, an excellent rack…
Cooking School: Melissa Clark and Alex Guarnaschelli’s Pork Chops with Shiitake Mushrooms
Melissa Clark Melissa Clark, one of our favorite New York Times Food columnists, has just started a new Wednesday feature. Called “The Restaurant Takeaway” it is ‘devoted to restaurant dishes you can make in your own kitchen, tested and tweaked for home cooks’. If the…
Poached Salmon with Minted Yogurt Sauce
Cooking is often the most Zen activity of my day. Especially when I come across a recipe that is elegant in its simplicity, beautiful to look at as I am preparing it and finally, a wonderful experience when it is eaten. This recipe, which came…
Part 2: The 12 Best Burgers in Manhattan…plus one.
As I pointed on Monday in “The 12 Best Burgers…Part 1”, New York Burgers fall into two distinct camps: The “Classic” Burgers which stick to the same pattern of beef patty, American Cheese, soft bun, ‘special sauce’, lettuce and tomato. From there we move…
Leftover Lessons: "Greek" Lamb with Orzo or Orecchiette
“Greek” Lamb with Orzo “Greek” Lamb with Oricchiette Amanda (l.) and Merrill (r.) Food 52 is a food ‘community’ headed by Amanda Hesser and Merrill Stubbs. Amanda is likely most famous from having edited the Essential New York Times Cookbook, the 2010 revision of…
