This & That

UPDATE 9/22/20: Since this story was published, there have been some changes. Due to family obligations, Chef Mazie moved out of Connecticut. Instead of Stella's and Mazie's, the restaurant is now Stella’s African Eatery. For now the hours remain the same, although Chef Stella is looking int…

Eat & Drink

I fell in love with the pizza first. With its ultra-thin crust topped with perfect marinara sauce and melted mozzarella, the margherita pie at The Painted Lemon in Sherman has become one of my favorite pizzas in the state.

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…

UPDATE 9/22/20: Since this story was published, there have been some changes. Due to family obligations, Chef Mazie moved out of Connecticut. Instead of Stella's and Mazie's, the restaurant is now Stella’s African Eatery. For now the hours remain the same, although Chef Stella is looking int…

For many restaurants, it began out of necessity. There were supply-chain issues at grocery stores, but restaurants saw a rapid drop in business and were often overstocked. Some restaurants began operating as boutique markets and grocery stores. They offered then-hard-to-get essentials like t…

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…

While pursuing his doctorate in evolutionary biology at Yale in the early 2000s, Geffrey Stopper worked as assistant brewer at the beloved New Haven brewpub, BAR. “I seriously considered starting my own brewery,” he recalls, but his Ph.D. got in the way. “My science career just really took off.”

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…