Once you grill a hearty lettuce, like romaine, you’ll say, “Why haven’t I been grilling lettuce all along?” You could also grill other lettuces along with the romaine, like endive and radicchio. Once all the lettuces are charred: chop, chop, chop. Put the chopped lettuces in a wooden bowl that’s been rubbed with a garlic […]
American
Move Over Chicken—Sliced Duck Breast Is in Town
Duck breast done in a cast-iron skillet is more flavorful than chicken, and using my at-home method, it’s a snap to make. I serve this duck breast over salad greens with an Asian dressing I make up out of my head, throwing together a little soy sauce, rice wine vinegar, chopped scallions, a squeeze of […]
Herb-Crusted Grilled Beef Tenderloin
Beef tenderloin isn’t just for special occasions! This simple recipe is great for a casual gathering with friends. Sliced thinly and piled high with greens, onions, and brie, we used the beef tenderloin to make rustic, satisfying sandwiches.
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 […]
