Tonnarelli cacio e pepe, a seemingly humble yet flavor-packed pasta creation, is “a true classic dish with a small twist,” says Jes Bengtson, executive chef at Amis Trattoria in Westport. “You taste every flavor and texture intended.” Eschewing traditional red sauce in favor of buttery-chees…
If you want to branch out from guacamole and avocado toast, here’s a dish that highlights the avocado’s enjoyable simplicity, courtesy of Attilio Marini, chef-owner of Cast Iron Chef Chophouse & Oyster Bar in New Haven.
“It will fill your kitchen with deep aromas of garlic, onion, prosciutto, tomatoes and basil," says Chef Alicia Cutchin. "Sometimes I eat it cold for breakfast — it’s that good.”
Even with a chill in the air, this recipe for Hatch green chile stew keeps the heat on.
Flowers and candy are the gifts du jour for Valentine’s Day. But indulging your loved one’s sweet tooth might be the best present of all.
“This is a straightforward recipe that uses fewer ingredients than most but allows each individual component to shine,” says chef Marc Avery.
“Nothing says holiday baking like ginger and cloves, and your entire house will smell amazing while it’s baking," says Jason Young, co-owner of Sweet William’s Coffee Shop & Bakery in Salisbury.
Fresh. Healthy. Real. That’s the tagline at Ajamo in Hartford. “We make fresh food prepared in a healthy, flavorful way so it plays well together. I enjoy using local, in-season offerings to create different taste combinations,” says Jennifer Miller, co-owner with her husband, Chris.
Michael McDowell, chef at The Social Bar + Kitchen in New London, shares his recipe for this savory, versatile dish that can be enjoyed year-round.
The recipe represents a mix of classic techniques with high-quality ingredients.
“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."
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.
This palate-pleasing and artistic summer peach and heirloom tomato salad "contains all the best flavors of summer in Connecticut."
Riccardo Mavuli's pasta gnocchi with broccoli rabe alla Sarda is fresh and flavorful, yet also light and healthy.
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.
For quite some time, Chris Vanasse has been on a quest to create a special veggie burger.
Chef Stefan Kappes' frozen Grand Marnier soufflé as a bit exotic with a blend of old school, but simple to make.
Gehami gets excited when she can recreate a flavor from her childhood. “Food is memory, and the more you remember, the better it tastes."
Most people have one special recipe handed down by a beloved family member. Tanya Clark is no exception.
For Bernard Bouissou, nothing says fall more than decadent pumpkin cheesecake with pumpkin seed brittle.
Taco Tuesday takes on new meaning in the hands of chef Ronald Dutes.
Steak and potatoes may seem like a rudimentary dish, but in the hands of chef Alex Hernandez it becomes the epitome of flavor and texture. “The secret to cooking the perfect filet mignon is to make sure you season it well with salt and pepper and combine pan-searing in a heavy skillet over h…
Chris Sheehan, Max Downtown, Hartford
It’s a pretty bold move to name your restaurant after the town it’s in, especially with the word “The” before it. By calling itself “The Essex,” Colt Taylor’s new venture in the Centerbrook section of its namesake town is making something of a statement about the authoritative quality of its…
December has arrived. Just a few of the most stubborn leaves remain on their branches. The winter clothes have long been unpacked. The sun is setting hours before we are ready to say goodnight. In other words, it’s high time to get cozy.
From our friends at CTbites: Coconut fans get ready to find a new favorite treat. Made from shredded and desiccated coconut, this is deeply flavorful and almost "healthy." Warning: This fudge is so deliciously decadent that you may not be able to stop eating it.
Come clean. Celeriac is downright intimidating. Just what is that knobby-looking thing and how does one cook with it? Fear not, celeriac is not the province of chef menus only. Armed with a few facts and a killer recipe, you’ll want to run, not walk, to the Westport Winter Farmers’ Market th…
6 Delicious Thanksgiving Recipes With a Native Twist
Ibiza in New Haven Closes; Enjoy Its Cream Cheese Mousse at Home
Great Corn Chowder From Stone House in Guilford For Soup Season (With Recipe)