The latest from Chewing the Fat...
Lobster Cobb Salad with Buttermilk Basil Dressing
My first Cobb Salad was the first of many I ate on the terrace of the Polo Lounge in the Beverly Hills Hotel. It was irresistible with its mosaic of ingredients that arrived at the table beautifully arranged on the plate. The…
Two Salads adapted from Ina Garten: Roasted Shrimp and Orzo and Beets with Orange Vinaigrette
Recipes that other cooks invent should be treated with great respect. I’ve mentioned before that few things put me off more than someone commenting on a dish—very often negatively—that they have ‘doctored’ beyond recognition. Still, if you do delve into the comments, you can…
Double Crunch Sour Cream Coffee Cake
At one point or another, savory cooks have to conclude their cooking is far less complicated than the exact science baking requires. A savory cook can pretty much play it by ear, adding or subtracting ingredients, substituting one thing for another and still end…
Whole Roasted Striped Bass with Lemon and Mint Chimichurri. An Adventure in Fish Cookery!
ROASTING A WHOLE STRIPED BASS IS A LOT EASIER THAN YOU’D THINK Long Island is surrounded by water and the East End, where we live, is particularly blessed. Not two miles from our house is Peconic Bay, which feeds into the Long Island Sound…
Blueberry Crumb Cake from John Barricelli’s "The Seasonal Baker"
John Barricelli, Chef and author of “The Seasonal Baker” It’s blueberry season but I’ll take any excuse for making this combination of a vanilla cake with fresh blueberries and a chunky brown sugar crumb topping. And since it can be eaten straight from the oven…
A summer starter and a side: My Chilled Cucumber Soup and Marinated Summer Vegetables adapted from Bon Appetit
A bowl of chilled soup can really start a summer meal off right. Make enough of it, and anytime you want, there’s a bowl of cool comfort waiting in the fridge. As to today’s side, it’s a terrific way to have vegetables on hand…
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Mushroom and Pepper Jack Tart with Long Island Mushrooms
Long Island Mushroom company is the brainchild of two Rhode Island natives who grew up in the same town, became High School Sweethearts, parted ways and re-kindled their romance thirty-two years later. Jane Maguire and John Quigley are their names and…
Honey-Chile Chicken Wings from Chef Tim Wood of Carmel Valley Ranch, CA
Chef Tim Wood of Carmel Valley Ranch Sometimes, there’s nothing better than a big dish of wings plunked down in the center of the dinner table for everyone to pick up and pick at. That’s what we did the other night. Along with a big…
French Lemon Tart from John Barricelli’s "The Seasonal Baker"
John Barricelli’s cookbooks are among the most reliable you can keep in your kitchen. Time after time, the pastry chef’s recipes turn out pies and pastries, cakes and cookies that are the essence of great baking. We’ve now featured 5 of Chef Barricelli’s recipes…
Farmers’ Market Salad with Buttermilk-Chive Dressing from "flour, too" by Joanne Chang
Our Farmers’ Markets are brimming with more and more produce every week. The carrots and beans, tomatoes and radishes are in and the Red Bliss potatoes are still baby-sized and beautiful. So you can imagine my delight at opening Joanne Chang’s latest cookbook, “flour,too” (Chronicle…
The perfect sandwich for summer: Patricia Wells’ Pan Bagnat
“When my husband and I acquired our farmhouse in Provence…, our visits were generally limited to weekend getaways from Paris. For the train ride back to the city, a snack was essential, and pan bagnat, or “bathed bread,” the Provençal sandwich found at every bakery and…
Orechiette with Sausage and Spicy Tomato Broccolini Sauce
Cutting down on carbs is likely the fastest way to lose weight. Candidly, cutting down on alcohol is likely even faster but since that is not going to happen, I’ll stick with cutting carbs. But anyone who has ever lived in Italy–never mind lived,…
