Let’s start with leftover brisket and Connecticut food columnist Linda Giuca’s very smart idea to turn it into brisket-potato-onion hash the next morning. Start by pan-frying cooked potatoes in about two tablespoons of olive oil and adding the chopped brisket and chopped onions, with a little of the fat from the brisket. Cook the mixture […]
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Bon Appetit’s Crazy Good Kung Pao Brussels Sprouts
From Faith: As my pal Roma Baran says, “The ingredients for this dish could be put on grass clippings and it would be good.” That about sums it up. This is the kind of Chinese inspired dish that would please even die-hard meat eaters because of its chew and flavor portfolio. We’re passing it on to […]
Where to Buy a Great Ham
If ham’s on your Easter menu, we have three suggestions for you if you’d like to move beyond the standard supermarket fare: Monte’s Ham of Bridgehampton New York… Nodine’s of Goshen, Connecticut… Footsteps Farm, North Stonington, Connecticut.
Another Five-Star Orange-Ginger Hot Toddy
From Faith: First, our resident bartender, Anthony DeSerio, will give you the history of the hot toddy — mixing a spirit with water and sugar — but he settles into amusement, in his good-natured way, knowing we want to taste his best toddy, a soothing little number involving a whiskey from France. Here’s the punchline; it’s […]
Dreamy, Warm Winter Gazpacho
Potatoes, not bread, thicken this innovative winter gazpacho inspired by Alex Province’s Spanish grandfather.
How to Doctor Canned Clam Sauce to Make Luscious Linguine
From Chris Prosperi: Most of us grew up having Progresso canned clam sauce on spaghetti; we dumped a can into a saucepan, heated it and mixed in the linguine. That was it, and we ate it happily. What would it taste like if we made it today? What does time do to memory? We decided to […]
