Oysters and Chablis, Lobster and Chardonnay, Steak and Cabernet — complementary pairings of good wine and well-prepared food add up to more than the sum …

Every year in January, Connecticut Magazine publishes their lists of restaurant favorites, one compiled from a reader survey and the other from an in-house panel …

This was Chablis: pale blond with an enticing aroma of citrus, limestone, and fresh peaches — not the jug variety from the old days in …

The best ingredients make the best chocolates according to Norwalk chocolatier Fritz Knipschildt, and if you’re going to give chocolates for Valentine’s (or any other …