CHEWING THE FAT

           Recently, I was in charge of a Church breakfast.  I chose to make this wonderful dish: a gloriously cheese-topped casserole with crisp oversized croutons over a creamy egg and tender ham filling. Well the result was spectacular and the requests…

From top to bottom: Husaren-Krapferln (Cavalry Puff-balls) Marillenringe  (Apricot Rings)   Vanillekipferln (Vanilla Crescents) Lady Martha is a hands-on cook As Christmas approaches, the bakers come out in force looking for cookie recipes.  By my count, Andrew has 6 new soft cover cookie cookbooks  and magazines stacked up and ready…

         Of all the restaurants in the Hamptons, none is more reliably celebrity-packed than Nick and Toni’s (136 North Main St. East Hampton, New York 11937 Phone: 631-324-3550).  But unlike so many haunts of the rich and famous, Nick and Toni’s has spectacular food.  So between…

There’s a new shop that just opened practically across the street from us.  Across town, on the East Side, it’s called “The Best Chocolate Cake in the World”.  Somehow, on the West Side, it’s morphed into “Choco Bolo” (2058 Broadway between 70th  and 71st  Streets). Perhaps the…

        There are stuffing people and there are dressing people, but no Thanksgiving Dinner is complete without one of the two. Not even one in California. ( By the way, the only difference between stuffing and dressing is whether you put the stuff…

Jill Clark and I have been cooking together since she was in Dr. Denton’s. We’ve had so many great holidays together that The Making of the Cranberry Sauce is an annual event. And it’s taken place all over the map—even in Hong Kong. Several years…

The Comfort Family’s Farm on Lumber Lane in Bridgehampton. A great place to get your pumpkin if you are lucky enough to live on the East End.              Beyond Roast Turkey and Stuffing, there’s nothing that says Thanksgiving more than pumpkin.…

Lillian posed for Blackgama Mink for which she was roundly criticized.  The late Wendy Wasserstein  Did she…or didn’t she ever make an Empanada ? Before you think I am fixated on Lillian Hellmann, Playwright, Author and Memoirist, I feel compelled to admit that you may…

          My friend Betty once told me a riotous story of being invited to a Thanksgiving dinner and being asked to “bring something”.  When she arrived on the big day, there were 12, count ’em, sweet potato casseroles.  Lesson learned: If…

            Andrew and I felt as if we already knew Chuck Hughes before we even arrived at his latest Montreal venue, “Le Bremner”  (361 Rue St. Paul East, Montreal H2Y 1H2 Tel: 514-544-0466 ) in the heart of Old Montreal.  We’d been following Chuck…

         Ground turkey is not my favorite protein, not by a long shot. But I know many people adore the stuff. For its low fat, high protein content, it’s hard to beat.  The difference between it and ground beef is startling.  A mix of dark…

With ingredients bordering on White Trash, this Pot Roast is absolutely delicious When I went to the market last weekend, there was a special on Chuck Roast with a big sticker on it saying “Easy Cooking Instructions for Pot Roast”.  I immediately thought “Lillian Hellmann’s…

Kerala, Land of Coconuts          Talk about a recipe that lives it to its name!  This glorious chicken dish perfumes the house with a wonderful aroma of spices—ginger, curry, cloves and cinnamon.  And then, when you bring it to the table and serve it over…

           The Food Network magazine came on the scene in 2008 and created quite a splash.  Its initial goal was to sell 300,000 copies.  In short order, it had over 1,000,000 readers a month.  Its celebrity chefs grace each cover like rock stars. …