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Chewing the Fat
Weekly musings all about our favorite subject: Food. This New York City based food writer, cook, epicure and world traveller keeps his readers smiling with his great restaurant reviews, easy-to-follow recipes and observations about food in general. This one's catching on fast! www.chewingthefat.us.com
Chewing the Fat Chewing the Fat
06/17/2013 11:08 AM
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Pork and Portobello Burgers from Mark Bittman in the New York Times

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Chewing the Fat Chewing the Fat
06/13/2013 10:15 AM
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Lemon and Rosemary Chicken "Pollo Arrosto" adapted from a Saveur recipe by Evan Kleiman of Los Angeles' Angeli Caffe

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’

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Chewing the Fat Chewing the Fat
06/10/2013 10:14 AM
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Branzino with Arugula Sauce from Chef Sandro Romano of Armani Ristorante in New York

         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

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Chewing the Fat Chewing the Fat
06/06/2013 10:15 AM
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Fudgy Walnut Brownies that just happen to be Gluten-Free

         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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Chewing the Fat Chewing the Fat
06/03/2013 10:53 AM
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Adobo Chicken with Bacon and Bay Leaves from Chef Paul Qui. And an Asian-inflected Tomato and Burrata Salad

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Chewing the Fat Chewing the Fat
05/30/2013 10:17 AM
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Where to find the Best Lobster Roll in the whole country, the best Baked Goods in New York City and how to get there for Free!

         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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Chewing the Fat Chewing the Fat
05/28/2013 09:50 AM
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Marcella Hazan's Pasta with Abruzzi-Style Lamb Sauce

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Chewing the Fat Chewing the Fat
05/23/2013 09:46 AM
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Memorial Day Weekend! Time to bring out the Orange and Soy-Glazed Ribs and Coleslaw with Apple and Yogurt Dressing to go with them!

                  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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05/20/2013 10:32 AM
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Mu Shu in Moments from Gourmet Magazine

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05/16/2013 09:54 AM
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Stir-Fried Chili Scallops with Baby Bok Choy Adapted from Fine Cooking

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05/13/2013 10:32 AM
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Creamed Mushroom Bruschetta with Caramelized Onions From Chef Chris Pandel of Chicago's Balena via Sam Sifton in the New York Times Magazine

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05/10/2013 09:27 AM
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The Passion for Ramps and a recipe for Bucatini with Andouille Sausage, Pan Grattato and, of course, Ramps

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Chewing the Fat Chewing the Fat
05/09/2013 10:19 AM
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Herb-Butter Roasted Chicken with Tuscan-Style Bread Salad adapted from Chef Ryan Hardy in Food and Wine Magazine

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Chewing the Fat Chewing the Fat
05/06/2013 10:22 AM
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Nigella Lawson's Meatzza

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Chewing the Fat Chewing the Fat
05/02/2013 10:24 AM
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Pork Chops Scarpariello adapted from Gourmet Magazine

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Chewing the Fat Chewing the Fat
04/29/2013 10:06 AM
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Sauteed Trout with Lemon-Chile Butter adapted from Food and Wine Magazine

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Chewing the Fat Chewing the Fat
04/25/2013 10:42 AM
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Vietnamese Shrimp Sliders adapted from Melissa Clark in The New York Times

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Chewing the Fat Chewing the Fat
04/22/2013 10:04 AM
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Turkish Lamb Pita Pizzas adapted from Semsa Denizsel in Food and Wine Magazine

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Chewing the Fat Chewing the Fat
04/18/2013 10:43 AM
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White Chicken Pot Pie inspired by Melissa Clark in The New York Times

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Chewing the Fat Chewing the Fat
04/15/2013 11:45 AM
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The Perfect Patty Melt and it's most imperfect imitator, "The Midtown Melt"

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Chewing the Fat Chewing the Fat
04/11/2013 11:10 AM
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Peppermint Patty Flourless Chocolate Cake...And yes, it's Gluten-Free!

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Chewing the Fat Chewing the Fat
04/08/2013 10:38 AM
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Cazuelas de Atun y Farfalle from Grace Parisi in Food and Wine Magazine

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Chewing the Fat Chewing the Fat
04/04/2013 11:39 AM
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A Revelation: A Roast Beef that's almost Filet-tender at about 1/5 the cost. And it cooks with almost no effort at all.

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Chewing the Fat Chewing the Fat
04/01/2013 10:15 AM
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Sichuan Stir-Fried Pork in Garlic Sauce from Cook's Illustrated Magazine

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Chewing the Fat Chewing the Fat
03/28/2013 10:30 AM
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A Top 10 Winner! Linguine with Creamy Tomatoes and Shrimp

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03/25/2013 11:36 AM
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St. Barth's Easiest Recipe Ever....Salade des Haricots Verts avec Echalotes

       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

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Chewing the Fat Chewing the Fat
03/21/2013 10:17 AM
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Irish Onion Soup from James Klucharit of ABV Restaurant, NYC, Courtesy of Tasting Table

         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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Chewing the Fat Chewing the Fat
03/18/2013 12:23 PM
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The St. Barth Diaries 2013 Edition: 11 Great Ideas about what to eat and where and what not to.

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03/14/2013 12:03 PM
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Indian-Spiced Chicken with Chickpeas and Spinach adapted from Bon Appetit

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03/11/2013 10:47 AM
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Where to find the best Egg Sandwich in New York City

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Chewing the Fat Chewing the Fat
03/07/2013 08:53 AM
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Mediterranean Diet 101: Chorizo and Cannellini Stew adapted from Bon Appetit

         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

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Chewing the Fat Chewing the Fat
03/04/2013 09:47 AM
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Brussels Sprouts and Steak Stir Fry from Bon Appetit

         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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Chewing the Fat Chewing the Fat
02/28/2013 10:00 AM
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Joanne Chang's Sugar and Spice Brioche Buns, Cousin of one of our most popular posts ever--the Doughnut Muffin

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02/26/2013 09:37 AM
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Where to find The Best Cuban Sandwich in New York? Not in any restaurant...it's yours to be had on the street.

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02/25/2013 10:33 AM
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Rigatoni with Hot Sausage and Fennel from Gourmet Magazine

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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02/21/2013 03:36 PM
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Ina Garten's Italian Wedding Soup and her recipe for Chicken Stock

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02/18/2013 09:59 AM
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Chicken and Mushroom Hash with Poached Eggs

         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

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02/14/2013 10:18 AM
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The Stracey Family Recipe for Seville Orange Marmalade

         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

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02/11/2013 10:33 AM
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Cajun Spiced Shrimp over Cheese Grits and Bacon

            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

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02/08/2013 09:39 AM
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What to serve for Chinese New Year? David Chang’s Bo Ssam, slow-roasted Pork with Ginger-Scallion Sauce, Ssam Sauce, Kimchi and Rice

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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02/07/2013 12:12 PM
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Flank Steak Diane and how I fell in love with New York

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02/04/2013 09:10 AM
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Pappardelle with Creamy Leeks and Bacon

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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01/31/2013 10:14 AM
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Veal Short Ribs alla Marsala adapted from Chef Michael Ponzio. And my first encounter with Fresh Direct

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01/28/2013 10:17 AM
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Haddock with Fennel-Tomato Sauce And 8 Reasons we should all eat more fish.

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01/24/2013 10:08 AM
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Burgundy Beef Stew adapted from Saveur's "New Comfort Food"

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01/21/2013 09:19 AM
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90 Minute Coq au Vin from Cook's Illustrated

   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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Chewing the Fat Chewing the Fat
01/18/2013 09:55 AM
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Where to Go in New York's Chinatown for Roast Duck to Go

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Chewing the Fat Chewing the Fat
01/17/2013 09:26 AM
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Meaty Mushroom Lasagna adapted from Giada di Laurentiis

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Chewing the Fat Chewing the Fat
01/14/2013 09:17 AM
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Asian Sloppy Joe Sliders, a recipe from Chef Ming Tsai

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

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Chewing the Fat Chewing the Fat
01/10/2013 10:37 AM
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Joanne Chang's Incomparable Sticky Buns from "Flour"

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.

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