The latest from Chewing the Fat...
Vinegar-Braised Chicken on a bed of Leeks and Peas adapted from Grace Parisi of Food and Wine Magazine with Heirloom Tomatoes and Burrata
Ms. Parisi Last weekend, I wanted to start to move away from summer favorites and start enjoying some of the pleasures of fall. For me this means a…
Daniel Boulud’s Corn and Heirloom Tomato Tart
The Decor of Maison Boulud gets high marks too! Daniel Boulud is no stranger to these pages. His recipes are as reliable as his restaurants, the latest of which just opened in Montreal’s newly renovated Ritz Carlton Hotel ( 1228 Sherbrooke St. Ouest,…
We took Joanne Chang, John Barricelli and Alice Medrich to the Hampton Classic. And Andrew’s take on their Fig Newtons, Pecan Squares, Brownie Bites and Salted Chocolate Chunk cookies were the hit of the party.
The Bridgehampton Florist outdid themselves at their own table at this year’s Hampton Classic Joy Marks, a Hampton Classic habituee, seemed to have our colors in mind this year. The Hampton Classic Horse Show is a bittersweet affair. It’s quite the party and attracts…
Asian Pork in Lettuce Wraps from Chef Ryan Lowder
Alright, I cheated little on this one. The actual recipe is for something called “Pork Larb” but, when I first said that I was going to make a dish by that name, Andrew made a face and suggested that, for appetite appeal alone, I…
Olivia’s 13th Birthday and The Pink Cake from Vintage Cakes’s Julie Richardson
Olivia and the Pink Cake Left to right: Uncle Monte, Olivia and Uncle Andrew Our god-daughter Olivia just turned 13 this month. That’s a milestone in any girl’s life. It’s also a pretty big one in ours too. Andrew and I went to see her…
Spaghettini with Shrimp, Tomatoes and Chile Crumbs From Chef Dan Kluger of ABC Kitchen
Dan Kluger and his boss, Jean-Georges Vongerichten in the ABC Kitchen In July, Food & Wine magazine announced its picks in its annual “Best New Chefs” issue. And it came as no surprise to us at all that the magazine had selected Chef Dan…
My new Molcajete and Diana Kennedy’s recipe for Guacamole con Tomate Verde (adapted)
My new Molcajete and my first Guacamole made in it. Bridgehampton Tomatillos Nothing says summer like Guacamole and although we’re thousands of miles from both Mexico and that capital of Guacamole, the state of California, we’re proud of what we’re able to make right…
Tian of Summer Vegetables served two ways
One night it’s a glorious side dish… The next day it’s a delicious lunch! With our local farm stands brimming with the most beautiful vegetables, it’s a fun challenge to find ways to eat them every chance we get. Last week I turned to…
Hot-and-Sticky Lemon-Pepper Chicken Wings adapted from Richard Blais in Food & Wine
A couple of years ago, I went on a Chicken Wing Diet. It was about the time that New York restaurants were obliged to print the calorie count of their dishes on their menus. In New York, with Mayor Bloomberg at the helm, we’ve…
Meryl Streep’s favorite Julia Child recipe: Poulet Poele a L’Estragon or Casserole-roasted Chicken with Tarragon
The Meryl Streep Version of the dish… And mine…talk about falling off the bone. Meryl as Julia Who doesn’t love Meryl Streep? With us, it’s degrees of loving Meryl Streep. Over the weekend we saw her once again in “It’s Complicated” with Alec Baldwin…
Chuck Hughes’ Tomato and Prosciutto Tart
As regular readers know, we’re big fans of the Canadian Chef Chuck Hughes, whose recipes we’ve shared here before and whose Le Bremner restaurant was one of the highlights of last fall’s culinary adventures in Montreal. His food is uncomplicated, fresh as can be and…
The Perfect Turkey Burger with a little help from Cook’s Illustrated
I am sure you’re aware of “Cook’s Illustrated” that quirky and incomparable publication presided over by a man named Christopher Kimball. Mr. Kimball is the quintessential Vermonter and his practicality is evident on every page of his strictly-no-advertising-that’s-why-it-costs-$30-a year magazine. Personally, its attention to…
Not My Mother’s Vichyssoise
Cold Soup is ideal to have on hand in summer heat. You can make this soup up, store it in the fridge and then take it out and finish it off for any occasion. When houseguests first arrive, they’re inevitably exhausted from their trip…
