Mark loved the soft-shell crab BLT at The Restaurant at Rowayton Seafood so much that he took a picture; that’s how we know he’s excited about a meal.
Restaurant Dishes
How to Make Dirt Chicken Wings at Home
You don't need a fancy fryolator to make J. Timothy's famous chicken wings at home. Jim Welch gives us some tips and the gang offers some interesting chicken wing flavor options beyond beloved Buffalo.
Arethusa Debuts Its Pistachio Ice Cream
What a job we have. When we asked Tony Yurgaitis, co-founder of Arethusa Farm & Dairy (in Bantam, and now in New Haven, CT!) to come on the show to help us celebrate ice cream, we had no idea we’d get to launch Arethusa’s latest, greatest flavor. If you’re nuts about rich, creamy, high-quality ice […]
Linguine with Littleneck Clams and Genoa Salami
From City Fish Market, Wethersfield, Connecticut This traditional New England Italian-American dish goes all out in terms of flavor with its fresh clams and strips of sliced Genoa salami blended into the pasta sauce. Get the scoop on a few of our favorite seafood markets in Connecticut, Rhode Island, and more, and hear local author […]
Grilled Block Island Swordfish with Grilled Corn on the Cob
Swordfish is one of the easiest, most forgiving types of fish fillets to grill, as it’s firm and holds together well while being cooked and turned. Although the name of this recipe, from Bud’s Fish Market in Branford, Connecticut, calls for Block Island swordfish, you can use any swordfish you find in your local market. […]
Sea Scallops a la Bud’s
From Bud’s Fish Market, Branford, Connecticut Get the scoop on a few of our favorite seafood markets in Connecticut, Rhode Island, and more, and hear local author Mike Urban describe more seafood recipes from his book in this recent episode of The Faith Middleton Food Schmooze®. Recipe excerpted from The New England Seafood Markets Cookbook […]
