Keep it simple. That’s what we say about July 4th desserts, though simplicity can be a ball. Contributor Linda Giuca, a Hartford Courant food columnist, likes to combine raspberries and blueberries with vanilla ice cream and possibly a drizzle of deep dark chocolate… listener Carol Baugh adds fresh berries to cake but decorates in red, […]
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No More Grill Flare-Ups with this Device
It’s called the GrillGrate, and if you, like us, have typical problems burning the food on your grill thanks to flare-ups, we suggest you have a look at this device. Made of aluminum, it looks like a square metal plate with raised rails that look like multiple railroad tracks. The plate is covered with holes […]
The Ultimate Toasted Marshmallows
Some traditions unite the generations, like toasting marshmallows over a bonfire or barbecue. Well, we wondered how we might riff on that time-honored tradition, and here’s what we came up with… after your marshmallow is toasted to golden perfection, dip it in a bowl of melted chocolate… or, and we think this is genius… our […]
Ina Garten’s Garlicky Yogurt Burger Sauce
From Faith: We asked Connecticut home cook Carol Baugh to give us her favorite burger recipe and it turns out she drizzles her beef with Ina’s great Greek sauce. (It’s great on everything, such as chicken, lamb, turkey and fish.) Really, after whipping up the sauce, it’s a display job, says Carol, who knows how to […]
Apricot’s, a Dreamy Spot By the Water
From Faith: We’re suggesting, as you might know, eating by the water every week throughout the summer. That’s what brought me to Apricot’s, located on a broad bank overlooking the Farmington River in Farmington. Tucking into a delicious, crisp Panko-coated chicken breast, I marveled at the view from our patio chairs. Even better, we snagged a […]
A Milk Frother to Improve Wine?
From Faith: Some experts insist that getting air into red wine, often from using an expensive aerator or decanter will make the wine taste better. I have some expensive tools that do just that and use them when I have a powerful red. That’s why I snapped to attention when I opened Cook’s Illustrated magazine and […]
