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This great rustic Italian recipe hails from Los Angeles If you’re looking for a great dinner party Chicken recipe, you can’t do much better than this. The combination of lemon, garlic and rosemary gives the dish great depth of flavor. The chicken is crispy on the outside and meltingly tender inside. The dish can be multiplied or divided depending on how many guests you’
Armani Ristorante hasn’t exactly barged its way into the New York culinary scene. Some wags have even suggested that Giorgio Armani opened the place solely to be able to enjoy pasta his way. He’d made no effort to conceal his displeasure with the heavily sauced pastas he’d been served in New York. The restaurant, on the third floor of the flagship Armani
Andrew and I watch a fair number of cooking shows on TV. In the baking category, we’re tuned into “Cupcake Wars” and “Unique Sweets”. For quite a while now, we’ve scoffed, more than saluted, the number of bakers who turn out Gluten-Free items. We simply could not imagine anything Gluten-Free matching up to the sheer decadence of Baked’s Brownies (http://
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Earlier this spring, Andrew and I set off on one of our city adventures. We headed to Red Hook, Brooklyn, known to be a hipster haven and now, sadly, likely better known for having been flooded out by Hurricane Sandy. The place took a terrible beating. It is only a few feet above sea level and 14 feet of water from Sandy’s storm surge inundated the neighborhood. F
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The Un-Official start of summer officially starts this Friday. Out our way, that generally means a lot of premature wearing of summer clothes because we’ll still have a couple of weeks before it gets warm. The cool nights won’t stop the grill fanatics. They’ll haul out their Webers or open up their monster gas grills even if the temperature dips into t
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I posted this recipe last week and the response was terrific, particularly on www.sbhonline.com which is website completely given over to our favorite island. When I did so, one of the most prolific contributors to the blog, AndyNap added something terrific to the recipe. While I talked about using bottled Creamy Dijon Vinaigrette, AndyNap went to the trouble of givi
If you don’t subscribe to Tasting Table (www.TastingTable.com), you’re missing out. The site is just over 4 years old but in that time, it’s gone from 50 readers a day to editions that cover New York, Los Angeles, San Francisco, Washington DC and Chicago and attract thousands of readers. Local editors are selected for their expertise in each city. They have ‘t
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The Mediterranean Diet is back in the news with some startling test results. If you switch to a diet rich in olive oil, nuts, beans, fish, fruits and vegetables and drink wine with meals, the diet will prevent about 30 percent of heart attacks, strokes and death from heart disease. The European doctors who conducted the study ended it earlier than expected. They thought
Confession time: I used to loathe Brussels Sprouts. When I was growing up, I even made up a story to explain the Brussels Sprout. It was, I told myself, a vegetable forced on wartime Europe. I reasoned this lowly member of the cabbage family was so undesirable, it escaped the ration book. What it was doing in post-World War II Canada was beyond all understanding.
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First Issue of Gourmet, January 1941 How we still miss Gourmet! Some of my earliest childhood memories are listening to my father reading aloud as he and my mother ate vicariously at Gourmet’s table. The magazine first appeared in 1941. The United States entered the war shortly thereafter. Subscribers were urged to keep their issues until the war ended. That w
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Judging from the popularity of James Beard’s recipe for Roast Beef Hash, which has had 3801 pageviews, and that of Ina Garten’s Chicken Hash at 682, Hash has a special place on the tables of our readers. It certainly is at our house. Unfortunately, one of the downsides of writing a blog like this is that I virtually never make the same dish twice. This doesn’t really
Today is another milestone in the life of Chewing the Fat. This is our first guest post! It's not, however, the first appearance of its authors, my dear "cousins", Sir John and Lady Martha Stracey. The bakers among you likely swooned over Lady Martha's Austrian cookie recipes: http://www.chewingthefat.us.com/2011/12/three-authentic-austrian-cookie-recipes.html w
Grits are about as southern as my Aunt Charlotte. She hailed from Huntsville, Alabama and yet never lost a syllable of her Southern accent despite living in Canada for decades. But for all her southernism, Aunt Charlotte never introduced us to grits. That happy event took place in the Hamptons and only quite recently. I am tempted to say grits were the glue of a New
Center this dish on your dining table and stand back. Chinese New Year is upon us. This Sunday, February 10th is the start of the Year of the Snake. Despite all the negative connotations of snakes and snake-like behavior, according to Chinese Horoscopes the year 2013 symbolizes action, energy, leadership and vitality. This year, the snake is obligated to do its best
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Sara Jenkins as photographed byNew York Magazine There’s almost no end to what people are putting on pasta these days. The most recent issue of Bon Appetit has 7 entirely new takes on pasta sauces and a couple of pastas that are new to me: Ditalini, a tubular pasta that translates to “little fingers” and Fiorentini, named for Florence, a spiral shaped paste as
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Julia Child with her "Coq" Cold winter nights are made for eating Coq au Vin. And on a cold winter afternoon, the aroma of this great French classic cooking fills the kitchen with comfort. A “Coq” is French for rooster and there lies the rub. In France, roosters were kept as long as they were good breeders. They lived for several years before they were slaug
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The Tastee Inn in Sioux City, Iowawhere you can get a Sloppy Joe orLoose Meat Sandwich for $2.00 The Sloppy Joe is hardly anyone’s idea of gourmet food. This may lie in the fact that making one requires virtually no culinary skills of any kind. The original Sloppy Joe recipe calls for ground beef and celery to be cooked up with a ketchup sauce and then served on
The book "Throwdown"has over 100 recipes--but only 33 of them are Bobby's Bobby Flay’s “Throwdown” has been around for 9 seasons on Food Network TV. In case you missed any of the over 100 episodes, they’re rerun on the Cooking Channel often enough to clog your DVR. The popularity of the show has as much to do with its affable host, as it has to do with his subject matter.
