Thanks to Melissa Clark of The New York Times, we know how to caramelize onions super fast; we freeze them in plastic baggies to use in sandwiches, on steaks, vegetables and pastas. Here’s how Melissa does it:
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Comfort: Connecticut Restaurants Serving Prime Rib
Prime rib seems to be the taco of New York City now. Earlier, the city was awash in tacquerias and you’d find them on just about every menu in all the boroughs. Now, it’s all about that retro slab of juicy meat and crispy skin — prime rib. Name chefs are racing to put it […]
Chef Bill Taibe Does Japanese at Westport’s Kawa Ni
From Faith: Chef Bill Taibe’s Le Farm is considered one of Connecticut’s treats, as restaurants go, very farm-to-table, the food very well prepared. But chefs get itchy, and Taibe has decided to scratch that itch with a twist on Japanese tavern food. His Kawa Ni, located on the Saugatuck River in Westport, Connecticut, features a wide […]
The Best Vegetable Broth to Buy
We like Swanson’s organic vegetable broth, and while shopping quickly, that’s the one we usually grab. It didn’t surprise us that it was among the top three vegetable broths chosen by our pals at Cooks Illustrated. What interested us was that they also gave top honors to two more — Orrington Farms Vegan Chicken Flavored […]
Haywire Burger Bar
It’s a local hangout, that’s what it is. Located on Rt. 1 in Westbrook, Ct., Haywire Burger Bar reminded us of a madhouse Cheers episode, specializing in burgers of all kinds. You can have your burger knife and fork style, on a gluten-free roll, or on a pretzel roll. There are about 16 beef burgers, […]
The Brown Butter Chocolate Bar (Gluten-Free)
From Faith: Attention, chocolate-lovers… there’s a bar you might like as much as I do. I like it enough to avert my eyes as I walk past the rack of bars in the market calling out to me. I like it enough to think how lovely it will be to get up the next morning because […]
