Grab your kettle and let these flavorful soups warm you up

Turkish Kebab House (West Haven) Red Lentil Soup: Over the past decade, many readers have requested this recipe.

Check out my column about soup…..

To see my food and travel column archives, please visit

Creamless Creamy Tomato Soup: Slices of crustless white bread torn into pieces and blended into the soup help give the soup luxurious body without adding cream. (Recipe in column) Recipe and photo courtesy of America’s Test Kitchen

“Worth Tasting, ”A New York City Culinary Experience, just in time to enjoy “The Big Apple” in Holiday Style”

After dozens of  requests for a NYC food tour, from guests who participated in the ”Worth Tasting” Culinary walking tour of downtown New Haven, it’s here.  What’s better than getting ready for the holidays? How about finding yourself immersed in NYC’s festive, glittering holiday lights, and delicious seasonal bevs and bites….!

Join Stephen Fries, food columnist for the New Haven Register and Chris Bartlett, who host “Worth Tasting,” the New Haven culinary walking tour for their FIRST-EVER NYC  tour on Monday December 16, 2019! 

It’s going to a fun-filled, foodie adventure that includes an exclusive lunch gathering with Jose Meirelles, owner/founder of Le Marais, for a meal you will always remember. Then, a stop at Bookmarks Lounge on the rooftop of the Library Hotel.  Afterward, we’re going to make our way to Brooklyn, where we’ll experience one of the season’s most unique and exciting (not to mention satiating!) culinary experiences at the Brooklyn Museum – the annual Latke (potato pancake) Festival, the ultimate celebration of a holiday favorite benefiting The Sylvia Center! The beloved Latke Festival  - in its 11th year - raises funds for The Sylvia Center, a non-profit that teaches nutrition and healthy cooking to young people and their families in underserved neighborhoods throughout New York City to help assure happier, healthier and more productive lives.

Great Performances - a name you have tasted, whether at a corporate or social event, a restaurant, café or a concession in several of the city’s most prestigious cultural institutions, produces the event. The 11th Annual Latke Festival, as part of the sustainability oriented catering and events company’s ongoing support of The Sylvia Center,

The tour details: • Travel to NYC on your own • We will meet at the information kiosk in the center of the main floor of Grand Central Terminal (GCT)  @1:00pm• Includes full lunch with one beverage at Le Marais, with chef/owner Jose Meirelles (1:30pm) • Stop at Bookmarks Lounge on the rooftop of the Library Hotel  for one beverage, before we head toward Brooklyn (4pm) • Includes roundtrip MetroCards for subway between GCT and the Brooklyn Museum and back to GCT.  The museum, one of the world’s finest and NYC’s third largest, it has it’s own subway stop! • VIP entry to the renown NYC Latke Festival in the sizzling lobby of the Brooklyn Museum, where we will eat our way through countless latke variations plus other holiday treats and open bar.  With the group’s VIP status you will have access to the exclusive VIP:Lounge, with  another open bar, a buffet of latke complementary comestibles and another open bar!  (6:30pm - 8:30pm) • We will travel back to GCT with you and get you to your train for your return to New Haven

 Tour cost: $275.00 per person (limited to 10 people) For more information and to make reservations and payment please call 203-415-3519 (Stephen)   203-494-4806 (Chris)

The Tastes of Scottsdale

Dining at Lon’s at The Hermosa Inn on the idyllic patio canopied by the century-old Lysiloma tree is an experience you won’t forget.

Check out my culinary travel column in the New Haven Register

To see my food and travel column archives, please visit

At Lon’s, at the Hermosa Inn, seared ahi tuna with yuzu-soy sauce, togarashi cracker, cilantro, and pickled onion is intriguing, with the fish is presented on a salt block atop a cast iron skillet.

Chef du jour — Rosso Vino Wine Bar & Bistro

Rosso Vino Wine Bar + Bistro owner Joe Flores, center, is photographed with chefs Joe Dusa, left, holding Capesante Picatta and Chris Rydell holding Cozze Fra Diavolo.Photo: Arnold Gold / Hearst Connecticut Media

Check out my column in the New Haven Register

To see my food and travel column archives, please visit

From Hidden Valley to household name, ranch a versatile favorite

Elotes with Ranch Cotija (recipe in column); Elote is a classic Mexican street food and an unparalleled way to serve corn on the cob — grilled to perfection and slathered with sauce.

Check out my latest food column

To see my food and travel column archives, please visit

Photo: Recipes and images courtesy of “Ranch” by Abby Reisner, published by W&P