Chewing the Fat
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Description: A New York food writer's musings about all things food-related -- with recipes, restaurant and cookbook reviews from this well-traveled and fun-to-read home cook.
HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY. Welcome to Monte Mathews' Food Blog Recently Mark Bittman used his Sunday NY Times Food pages to extoll the virtues and utter simplicity of making Pate a Choux. This dough is the basis for both Gougeres, bite sized cheese puffs that melt in your mouth and Chocolate Eclairs, my absolute favorite French pastry growing up.
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