Soon potato salad will grace every summer get together, and we thought we’d offer some of our favorite go-to recipes. Some time ago I shared my recipe for a BLT Potato Salad, combining chopped iceberg lettuce, crumbled crispy bacon, mayo and halved cherry tomatoes. That’s a made-up recipe, of course, combining texture and flavors that […]
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Potato Salad with Radishes & Crispy Bacon
Alex Province is an Ina Garten fan and likes to make a version of her potato salad. We think it’s a refreshing twist to use fresh radishes to give it that onion-like crunch. (It was also Alex’s imaginative idea to use a jar of Indian ghee (butter) for a potato salad, and to add curry […]
Chorizo Sausage Potato Salad
We love chorizo, especially Palacios brand, and so Chris Prosperi has created a potato salad using this dry cured chorizo, mixed with vinegar and capers. When he fries the chorizo, it releases its paprika oil and adds to the knock-out flavor combo.
Spicy Grilled Chicken Wings with Lemon and Garlic
What is the secret to grilling chicken wings so that they don’t burn or become too dry? Two simple steps will make you a “wing master.” First, make a few slashes across each wing, then combine the wings with a marinade. After two hours of marinating, you’re ready for secret step two…you simmer the wings […]
700 Party-Goers Pick the Top Martinis in Connecticut at Faith’s WNPR Food Schmooze Martini Competition
It was smokin’ at the beautiful Riverview in Simsbury Thursday night for Faith’s Food Schmooze Martini Competition to benefit WNPR and CPTV. Food Schmooze Gold Plan B’s Smokin’ with James Creators: Eric Williams and Jim Wishnoski Food Schmooze Silver Quench Cafe’s Night of Passion Creator: Rob Martini Food Schmooze Bronze Max Burger’s Blueberry Mo-Tini Creator: Jason Sowik Food Schmooze […]
Gluten-Free Now More Than a Fad
Top chefs nationwide, including those at New York’s most expensive Italian restaurants, are making gluten-free pasta and bread with great care, possibly setting new standards in the gluten-free industry. Check out the story in The New York Times Dining section.
