These days, the author and part-time Connecticut resident is all about the simple goodness of dishes that don’t require the expertise of a master chef and endless hours of preparation.
A hearty, soul-satisfying dish, these short ribs have a classic New England feel, says April Gibson, executive chef at The North House in Avon.
At this out-of-the-way New Haven barbecue joint, the signature Kansa-Lina barbecue sauce elevates the ribs and other products from good to gotta-have.
The tables and chairs were not designed with eating in mind and, through no fault of its own, Conspiracy is located more than an hour away from my house. Even so, I can’t wait to go back. The reason? One word: Ramen.
When Duong Morris learns I’m writing a story about her restaurant, Sprouts, she asks me to do something no other restaurant owner has ever requested of me: keep my praise of her business to a minimum. Sorry, Duong.
For quite some time, Chris Vanasse has been on a quest to create a special veggie burger.
Maybe you’re worried about the environmental impact of industrial beef production. Maybe you want to limit beef for health reasons. Or maybe you’re just looking to incorporate a new, tasty meat into your diet.
Craft beer needs more diversity. The realization hit New Haven’s Alisa Bowens-Mercado five years ago while she was at a beer festival. She didn’t mean diversity in terms of more women and minority ownership of breweries; not yet anyhow. Back then she was thinking about diversity of flavor.
Local chefs share recipes for a decadent French toast, a delicious blueberry topping and a brunch cocktail with a twist.
With menus equal parts savory and sweet and drinks to die for, these dozen restaurants are upping the game when it comes to brunch. Eat light on Saturday so you can feast on Sunday!
We’re firm believers that it’s never too early — or too late — for breakfast. Fortunately, like powdered sugar on French toast, great breakfast joints are sprinkled all over our state.
Ice cream first, then the meal. No, I’m not talking about a dinner party planned by an 8-year-old. I’m talking about the order in which Eliza Florian launched her two Granby eateries in the century-old building that used to be the town’s general store.
“There was no need for Caseus to close," says Craig Hutchinson, part owner of Olmo. Yet the owners were ready and willing to take a step back to bring their restaurant to a new level.
Stone’s Throw Restaurant, in Seymour, will be featured on an episode of “Gordon Ramsay’s 24 Hours to Hell and Back,” on Fox Wednesday, Jan. 30, at 8 p.m.
NEW HAVEN — A new brewery and restaurant that showcases local talent and a unique twist on Italian and American pub food quickly is building a clientele after a soft opening.
Chef Stefan Kappes' frozen Grand Marnier soufflé as a bit exotic with a blend of old school, but simple to make.
It is clear from the names of 109 Cheese & Wine in Ridgefield and its sister shop, 109 Cheese Market, that these are good places for cheese. But they are also great places to grab lunch and even dinner.
Colt Taylor, chef and owner of Los Charros Cantina in Essex, is taking taste buds on an educational tour of Mexico. And it’s a master class.
“Finely crafted fare” is the slogan of The Beamhouse, a new restaurant in Glastonbury. It is fitting, as the place seems determined to incorporate every element one might associate with the word “craft” and all it has come to mean in the last decade or so
The famed but enigmatic chef has finally settled down, and at his new namesake restaurant the food lives up to the myth.
“The journey of rum with me has been an evolution,” says Dominick Splendorio, owner of Zafra Cuban Restaurant & Rum Bar in New Haven. Today if you want to learn more about rum, Splendorio is the guy to ask.
When Mike Lincoln Jr., the owner and brewer at Noble Jay Brewing Co. in Niantic, was asked to make a beer in honor of U.S. airman John “Chappy” Chapman, the pressure was on.
Gehami gets excited when she can recreate a flavor from her childhood. “Food is memory, and the more you remember, the better it tastes."
In the late 2000s, Jeff Smart found himself stranded in a pizza wilderness.
As soon as you open your car door in the parking lot of The Cue, you can smell the aroma from the smoker — a sweet mix of burning wood and cooking meat that on this cold afternoon feels like all the good parts of winter.
It was opening night at Bistro on Main in Manchester and executive chef Ben Dubow had an unsettling thought. As he looked back at the stations of his kitchen — his line — he realized, “There wasn’t a single person who had worked a hot line before.”
In late summer, a new restaurant opened in downtown Hartford called The Press. It’s all about newspapers.
This postcard-worthy restaurant in the heart of Deep River is about as quintessential a neighborhood spot as they come.
Most people have one special recipe handed down by a beloved family member. Tanya Clark is no exception.
When I first covered Rob VanKeuren more than a year ago, I found him in the early morning hours baking countless loaves of bread and hundreds of croissants at Lombardi’s Trattoria in the Georgetown section of Wilton.
From my first taste of the paneer tikka at Himalaya Cafe in Old Saybrook, The dish is one of many highlights at this small but bursting-with-character gem of a restaurant.
The Champagne region is not the only place where sparkling wine is produced. We look at three options made here in Connecticut.
Some may say that E&D Pizza Company is situated about 50 miles north of where it belongs. But the people of Avon probably don’t mind.
“I would never pick this location if I had to do it all over again, but it just worked out,” says Jon Masella, who owns The Eatery in Wallingford along with his wife Leah.
Hot chocolate won’t remove the stresses from your life, but it will warm the belly and light up the kid within.
It’s no secret that Mohegan Sun has a number of great restaurants to choose from, but just one exit away is a truly authentic Chinese food experience.