The recipe represents a mix of classic techniques with high-quality ingredients.
The cleverly named Whey Station(ary) is a cheese-lover’s melty dream.
“I wanted something other than olive oil or butter on the table with bread,” says Stephen Costanzo, chef-owner of Olio in Stamford. “It’s hummus with an Italian flair."
When it was announced last fall that Holbrook Farm in Bethel would close, many locals were dismayed. But now a team of local chefs have embraced the challenge of reviving the area gem.
When Chris Pacheco started Seacoast Mushrooms in Mystic four years ago, he found there was hardly any demand for the gourmet fungi he was growing at his new farm.
When Joe Gouveia decided to open a vineyard in Wallingford, people thought he was crazy.
The word “authentic” gets thrown around quite a bit in the culinary world.
To step through the doorway is to take a step back in time to old New England.
Greg Caucci and his business partner Bruce Staebler did not initially envision opening a brewery with a large taproom. But when they saw the sprawling factory space in the Milldale section of Southington, everything changed.
Foulkes’ English-style pub delivers on the food with a fresh-ingredient-driven menu of classic pub fare.
Most chefs don’t want to see their customers grimace when tasting their food. But Pamela Paydos, the chef-owner of Popover Bistro & Bakery in Simsbury, wants to see just that when people try her lemon bars.
Noodles are the new sushi, says Kim Pak Chai, chef and co-owner of Mama Chow.
What Pepe Burby and Carly Tyrrell felt their neighborhood needed was a farm-to-table option that would bring more healthy food into the community.
This palate-pleasing and artistic summer peach and heirloom tomato salad "contains all the best flavors of summer in Connecticut."
Spicy Green Bean in Glastonbury has a new location, this time with a full bar, and a new seasonal menu from the quirky, creative minds of aunt-and-niece team Kasha Denisiewicz and Juliette Denis.
The portions are a little too big. That’s the only complaint I can manage after three trips to TexiKo Tequila Bar in Hamden. If I really try, maybe I can scrounge up another. How about this? I want to order something I haven’t tried, but what I’ve had is so good I want to eat it again.
This Black Rock bar and restaurant is a friendly neighborhood spot where you can go for good food and drink at great prices, where regulars hang out, where there is frequently live music and the bar is often full of conversation.
The food is big-portioned, bold-flavored, in-your-face classic Italian cuisine, with Greek and American influences. The kind of food I grew up eating. The kind for which I have a near-constant craving.
You can't judge a restaurant by its cover, and food site The Daily Meal knows that. To celebrate the country's many local haunts and dives, the site put together its list of the 75 best "hole-in-the-wall" restaurants in the United States.
Drivers often speed straight through Prospect without ever stopping, laments Pizzeria Napoletana owner Jim Kollcinaku. They are speeding by some excellent pizza.
Area Two might be the most impressive brewing space in the state. Going inside feels like entering a craft beer cathedral.
There’s a postitive vibe at BeanZ & Co. Cafe in Avon. For anyone who’s ever waited in a long line at Starbucks or Dunkin’ when you’re already late, it’s the opposite of that feeling.
Panificio Navona is a cafe and bakery that occupies a sleek space in Newtown with an open and eye-catching design.
Riccardo Mavuli's pasta gnocchi with broccoli rabe alla Sarda is fresh and flavorful, yet also light and healthy.
Chapter One needed a rewrite. A June 2018 opening was greeted by eager locals and large crowds, but the restaurant on the Guilford Green wasn’t up to the challenge. It was up to new executive chef Jeremy Haile and general manager Britney Evarts to turn things around.
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.