If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Category: Comfort Food

Thick Cut Pork Chops with Mushrooms, Shallots and Spinach

Thick Cut Pork Chops with Mushrooms, Shallots and Spinach

On Chewing The Fat, the recipes really do come from everywhere.  However in this case, it came from closer to home–our own kitchen. I had an intense desire for a Pork Chop and not one of those boneless half inch deals swathed in plastic wrap.  […]

Jeff Lobb’s Herbed Rack of Pork and Trine Hahnemann’s Red Cabbage

Jeff Lobb’s Herbed Rack of Pork and Trine Hahnemann’s Red Cabbage

Our friend Jeff Lobb is a wonderful cook and entertains beautifully. Especially when his partner Don is in the kitchen with him.  And if Jeff is famous for one dish above all others, it is his fondness for Rack of Pork that stands out.  This […]

15 Minute Skillet Pan Pizza

15 Minute Skillet Pan Pizza

I consider Pizza a perfect food.  In one slice, you combine dairy, vegetables, carbohydrates and protein.  And you pick it up with one hand to eat it—no utensils necessary. All right, I use a fork which is contrary to New York pizza etiquette but not […]

Jacques Pépin’s Superb recipe for Spinach and Gruyère Stuffed Pork Chops

Jacques Pépin’s Superb recipe for Spinach and Gruyère Stuffed Pork Chops

If you follow me on Instagram (@montemathews) you know that I have been in Scandinavia all last week.  I boarded Viking Star in Germany and sailed to Denmark and Norway. As soon as I can cook them, I’ll be sharing some wonderful discoveries on my […]

Weeknight Spaghetti and Meatballs: Beef and Pork Meatballs in Tomato Fennel Sauce

Weeknight Spaghetti and Meatballs: Beef and Pork Meatballs in Tomato Fennel Sauce

Andrew’s sister Lauren and I have an ongoing contest to find people who comment on a recipe they’ve so radically altered it bears no resemblance to the original. Despite having tinkered with the ingredients, the quantities, the cooking time until the recipe is unrecognizable, you’d […]

Bangers, Mash and Red Onion Gravy..no better way to celebrate St. Patrick’s Day

Bangers, Mash and Red Onion Gravy..no better way to celebrate St. Patrick’s Day

The Germans make 1200 kinds of sausages from bratwurst to weisswurst. But in New York, you’d swear that there are only two kinds of pork sausages: Hot Italian and Sweet Italian.  The only other pork sausages you can reliably find are breakfast sausages and even […]

Perfect For Super Bowl Sunday and “This Is Us”…Monte’s Bourbon Chili

Perfect For Super Bowl Sunday and “This Is Us”…Monte’s Bourbon Chili

If you are a fan of “This Is Us”, the television phenomenon, you may have seen the episode leading up to this week’s Finale after the Super Bowl.  Last week, Jack and Rebecca were all prepared for Super Bowl Sunday.   I don’t know how […]

Upstate Scalloped Potatoes

Upstate Scalloped Potatoes

The New York Times started a Page 3 that I start every day in New York with. It’s a treasure trove of factoids from articles in that day’s paper, a summary of what news mattered most the day before, a tiny little brainteaser of a […]

Chicken Pot Pie in a Puff Pastry Crust

Chicken Pot Pie in a Puff Pastry Crust

Starting this blog off with an entirely new design involved a lot of trips down Memory Lane.  It was a very long and complex project just to get the old posts transferred over.  Each and every one of them had to be reviewed and the […]

Orecchiette with Sausage and Green Vegetables

Orecchiette with Sausage and Green Vegetables

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 […]

Yankee Pot Roast

As we head into winter, what could be better than a Yankee Pot Roast for dinner one of these weekends.  Slow-cooked over a period of hours, the relatively inexpensive cut of meat used in the dish becomes meltingly tender. The sauce created lends itself to […]

Short Rib Pot Pie adapted from Bon Appetit

         Who doesn’t love a great pot pie?  Meat and vegetables and gravy under a blanket of pastry, these pies are American Classics.  But they go back in culinary history considerably longer. In the Roman Empire, the pastry was banquet fare.  Sometimes the crust revealed […]

Peposo, Tuscan Beef Stew

            Basilica de Santa Maria del Fiore The story behind Peposo, a rich stew that owes its flavor to just two key ingredients –Chianti and Black Pepper—is as fascinating as the finished dish.   I read it in Cook’s Illustrated, which, in its usual fashion, went […]