DAY ONE: PORK LOIN WITH FIGS. DAY TWO: PULLED PORK QUESADILLAS. BOTH FROM A SINGLE $6.00 PORK LOIN For Pork Loin Two Ways, we start with a boneless pork loin roast. This cut stands out as one of my top favorites to cook. This cut,…
Rome’s favorite and most famous pasta dish gets a major makeover. When I lived in Rome, I can’t count how often I would order this dish. At least once a week, I would sit down to a bowl of this pasta. Just four ingredients made…
Make these glorious Pork Chops and surprising salad once…and it won’t be the last time. Guaranteed. What a wonderful surprise this recipe is! Gorgeous, big, bone-in Pork Chops are butter-basted and emerge from a cast-iron skillet looking like Porterhouse steaks. They’re accompanied by a crisp…
Are you familiar with Andrew Zimmern? He’s hard to miss. For the past 15 seasons, starting in 2005, “Bizaare Foods with Andrew Zimmern” has aired on The Travel Channel. In over 100 episodes, Zimmern has been to 34 countries and 14 states in search of,…
Andrew’s sister Lauren and I like to share “Comments” made by cooks about other people’s recipes. Our particular favorites are when someone spends not one minute following the original recipe but instead enters their own little world and creates a dish that has absolutely nothing…
I love “Milanese”, which is basically what this recipe is. Veal Milanese is its much more expensive cousin. In Argentina, where it’s wildly popular, it’s called simply “Milanesa” and it’s made with Beef. In neighboring Chile it’s called Escalopa. In Mexico, it’s back to being…
I sometimes think I should have called Chewing The Fat “Chewing the Pasta”. I have such fondness for pasta that I make it on a weekly basis. I am well aware of how many people eschew its carbohydrates. Sorry, they’re missing one of life’s great…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
