From The Hour: Chowda Time
Chowder is as old as New England, nourishing us with coastal bounty since the first settlers. With regional variations, personal preferences, and creative innovations, no …
Chowder is as old as New England, nourishing us with coastal bounty since the first settlers. With regional variations, personal preferences, and creative innovations, no …
There’s a new attraction in Norwalk. The Norwalk Historical Society Museum has set up shop in the Lockwood House at the City Hall complex. Here, …
“There’s a new place in Westport that makes schnitzel, just like it’s made in Austria. Let’s meet there for dinner,” said our friend Robert, whose …
I call it the Milkshake Renaissance. No, they never really went away. Milkshakes were always there – at diners, soft-serve stands, and ice cream parlors …
The old gas grill lay by the side of the road: used up, worn out, done in by years of backyard cooking. The grill had …
At the end of our August visit to Nova Scotia, we took the fast CAT ferry from Yarmouth to Portland, Maine – a smooth 5 …
I like to travel to food destinations. Sometimes, like in the Napa Valley, there’s sophisticated food, wine, and restaurants. Sometimes there is the pleasure of …
Two glasses of white wine stood shoulder to shoulder on the table: one pale the other golden, one with a rich buttery caramel accented character, …
There is no higher calling for a vine-ripened tomato than as part of a classic bacon, lettuce and tomato sandwich. The time for this American …
Food Processor Mayonnaise Adapted from Mark Bittman The New York Times Makes 1 ¼ cups 1 Egg yolk 2 tsp Dijon Mustard ¾ cup Canola …