Sometimes a drink can transport you to an exotic world and make you forget about today’s troubles.
Connecticut Magazine asked Litchfield Distillery to create a special celebratory cocktail to mark the occasion.
Once you try this "loaf of meat" sandwich, it might just make a meatloaf lover out of you.
This hearty, stew-like dish satisfies the hungriest appetites and warms up the coldest of winter days.
In the inspired hands of chef Billy Grant, chicken becomes a robust, flavor-filled feast. “There’s nothing better than a well-executed roasted chicken with perfect crispy skin, juicy meat, and tangy salsa verde served over creamy polenta,” says Grant, owner of Bricco Trattoria in Glastonbury…
These delightful dessert creations will entertain your sweet tooth for the holidays and all year long.
We assembled a team of Connecticut’s top chefs and mixed-drink masters to create a menu of appetizers, sides, entrées, desserts and cocktails, with a little something for everyone at your table.
This turkey recipe from Carlos Perez, executive chef of @ the Corner in Litchfield, "brings a bit of old-world tradition with new-world flair and inspiration from different ethnicities."
"We get to partake in the finer things in life when the holidays come around, like brown sugar bacon and white truffle honey" in this app from Zachary Shuman, chef-owner of Union Kitchen in West Hartford.
"Our holiday pie combines our favorite desserts — cheesecake and apple pie," says Cathy Kleros, owner of Southbury Baking Company in Oxford. "It’s unique and has all the warm flavors of the holidays."
This holiday cocktail from Chris Lazich, of McLadden’s Irish Publick House in Simsbury, "will transport your taste buds right into fall!"
Tess Arntsen, executive chef of Small Kitchen Big Taste in North Haven, offers this "warm and comforting vegetable-based dish, but with a Southern barbecue twist to keep things fresh."
This festive dip recipe from Emily Mingrone, chef/owner of Tavern on State in New Haven, is "simple, relatively quick to prepare, but visually striking and delicious!"
This vegetarian (and versatile) twist on Wellington from Jonathan Leff, executive chef of The Lake House Catering in Wolcott, "has many of the ingredients and aromas of the fall and winter seasons."
This side from Tom Kaldy, executive chef at The Charles in Wethersfield, is "simple, can be prepared with each family’s own twist, and can be served hot or room temperature."
This unique cocktail from Rachel Markoja, bartender at Little River Restoratives in Hartford, blends tequila and a smoky mezcal with the traditional flavors of a holiday meal.
This colorful cake from Gena Golas, baker at Heirloom Market in Wethersfield, "looks beautiful either whole or sliced, however you choose to serve it."
This sweet and spicy cocktail from Khalid Williams, bar manager at Taprock Beer Bar and Refuge in Unionville, is sure to get your party off on the right foot.
These molasses cookies hold a special place in Anna Llanos’ heart. Handed down from her great-grandmother, Alma Elliott, the cookies are a cherished family recipe. “Great-Grandma Elliott was very special to me. She baked these for us every time we visited her and Great-Grandpa on their homes…
Tasty, filling comfort food doesn’t have to be a gut-busting guilt trip. You won’t feel any guilt digging into this slow-roasted salmon with sun-dried tomato butter over Parmesan orzo from chef Jerry Cordero of The White Horse Country Pub & Restaurant in New Preston. With its large store…
Tyler May of Stone Row in Willimantic shares his recipe for this “mother dessert" that works great with other flavors.
The secret is in your hand. Even if the recipe is the same, it’s the hand of the one who makes it that matters in the end. These words play a pivotal role in Jim Casey’s cooking career. “I heard this from a chef once and it’s stayed with me for a long time,” says Casey, chef-owner of Bridges…
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.