The latest from Chewing the Fat...
Fresh Tortellini with Asparagus, Peas and Mint
Alright, I am aware that many readers have come to believe we simply do not eat any meal that does not feature asparagus. And to look at our most recent posts, you wouldn’t be that far off. We just love the vegetable at this…
Moo Goo Gai Pan
The other day, when I opened a post from Bee at www.rasamalaysia.com, along with Bee’s recipe for Moo Goo Gai Pan came a flood of memories. It instantly took me back to my childhood in Montreal. Not that I ever ate Moo Goo Gai…
Penne with Sage, Mushrooms, Sausage and Spinach
There are times when I crave a bowl of pasta. And in miserably rainy and surprisingly chilly New York, this may be one of them. But then I crave pasta no matter what the weather. Only a few days…
Stir-Fry of Asparagus, Sugar Snap Peas and Pork Tenderloin
Sugar Snaps have joined the Asparagus at The Farmer’s Market You may wonder how much more asparagus I can possibly eat this asparagus season. The answer is I’ll eat as much as I can. I love the fresh flavor and texture that asparagus brings…
Darina Allen’s Pork Chops with Sage, Ina Garten’s Roasted Asparagus with Parmesan and my own Smashed Potatoes
I am amazed at how many people ask me for menus with a maximum of five ingredients. I do understand: You look at a long recipe and think that’s too much work, or I’m missing one of the spices or…
Moroccan Lamb Meatballs in Tomato Sauce or "Kefta Mkaouara"
As much as I would love a true tagine, I’d have to store it in someone else’s NYC kitchen Not too long ago, I published a recipe for Moroccan Meatballs that was a huge hit. People wrote about how much they loved the…
Thomas Keller’s Chicken Schnitzel
Chef Thomas Keller I was somewhat surprised to come across this recipe in Food and Wine magazine. It comes from the renowned Chef Thomas Keller of Bouchon Bakery, Per Se, Ad Hoc and The French Laundry fame. He of the…
Bay Burger’s Wedge Salad with Blue Cheese Dressing, Tomatoes And Red Onion.
I frequently take part in surveys about where I eat and what I eat and when. It goes with the territory when you write about food. Inevitably, there’s a question about how long ago I’ve visited a fast food restaurant. I invariably answer “Never” because…
Gemelli with Peas, Onions and Guanciale from DiPalo’s in Little Italy
Di Palo’s is irresistible if you’re an Italian food lover I think I am on to the marketing secret of DiPalo’s, the venerable Italian Market in New York’s rapidly vanishing Little Italy. I’ll get to that but first a little about Little…
BRAISED CHICKEN WITH GARLIC SCAPE PURÉE
Garlic Scapes HERE’S HOW TO CREATE A WONDERFUL CHICKEN DINNER USING GARLIC SCAPE PURÉE My friend June, an avid reader of Chewing the Fat, sent me a message recently because she simply could not find an ingredient in one of our recipes. She went to…
Cinco de Mayo Enchiladas con Camarón y Carne de cangrejo… (To us Gringos, that’s Shrimp and Crabmeat Enchiladas)
Cinco de Mayo is upon us. It’s a once-a-year opportunity to salute Mexico with a purely American excuse to consume copious pitchers of Margaritas, mountains of tortilla chips and oceans of salsa. Last year, I posted a recipe for Enchiladas Suizas, a wonderful gooey, cheese-y…
Pork Cutlets with Pine Nuts and Prosciutto “Lombatine ‘Vestite’ ai Pinoli”
Here we have a simple pork cutlet or chop that is covered with juicy bits of golden raisin, salty, tangy capers, and rich Gran Padano cheese. This sweet and salty, cheese-y topping is held in place by crisp slices of prosciutto. For a pork…
Steak Pizzaiola
My friend Kate says that when she lived in Santa Fe NM, people used to refer to their local Whole Foods market as “Whole Paycheck”. The Whole Foods nearest me is certainly more expensive than most of the neighborhood groceries but then the produce is…
