| Jul 16, 2013
| 7:20 AM
Dinner doesn't get much easier than chilled summer fruit soups. Each of these soups comes together in 30 minutes or less, and with a little chilling time they are a rich and satisfying way to beat the summer heat.
Mild yet refreshing, this chilled...
| Jul 12, 2013
| 9:30 AM
An aged cheese sandwich may not be the first item that comes to mind when you think of a vegan restaurant, but at chef Tal Ronnen's new Crossroads Provisions, it's all about the cheese -- nut cheese of course. He's slated to open Crossroads Provisions,...
| Jul 4, 2013
Not many areas do happy hour quite like West Hartford. A majority of the restaurants in the Center and Blue Back Square offer some sort of enticing promotion: dollar raw bar, discounted drafts, complimentary buffets or even half-off the entire menu....
| Jul 3, 2013
| 11:42 AM
In the wake of the craft cocktail movement, could poptails be far behind?
"Poptails" (Octopus, $12.99) is the clever name for tipsy adult ice pops infused with a jigger of booze. The cookbook that recently crossed my desk is the brainchild of London-...
| Jun 29, 2013
| 9:14 PM
It's time for a good old-fashioned down-home hootenanny at the Storybook Land Castle, and everyone's invited.
Storybook Land Theatre will present “Cucumber Phil” at 10 a.m. Tuesday (July 2) and 7 p.m. Wednesday and Friday at 7 p.m., with an...
| Jul 2, 2013
| 8:48 AM
There's nothing cooler than a gin and tonic in the summer. Add a lime and you've got a simple, perfect little seasonal ade.
As far as clear spirits go, gin often gets a bad rap, a scrunched up ew-face, or an eye roll for assumed snobbery. But humor me...
| Mar 6, 2013
| 4:45 PM
Peanut Crusted Chicken with Carrot-Cucumber Salad (Recipe by Chef Justin Patrick Timineri) 4 medium skinless chicken breasts 4 large carrots, peeled and cut into matchsticks 2 large cucumbers, seeds removed and cut into thin strips 1/3 cup rice wine...
| Mar 13, 2013
| 4:44 PM
Spicy Lamb Sausage & Mint Flatbread with Feta and Tzatziki (corporate executive chef Karl Edlbauer’s Easter brunch favorite) Yield: two flatbreads; serves 4-6 2 ea 10 oz. pizza/flatbread dough ¼ cup extra virgin olive oil 1 ea small eggplant,...
| Feb 7, 2013
| 4:47 PM
It was a cold and overcast day – Punxsutawney Phil, groundhog, did not see his shadow – spring is around the corner. Well, it was not exactly that way in Florida and Florida Phyllis did see her shadow. But don’t worry we know...
| May 13, 2013
| 12:13 PM
Active Work Time: 20 minutes
Total Preparation Time: 1 1/2 hours, plus 1 hour chilling
4 ounces (about 4 slices) stale bread, crusts removed
2 cloves garlic
2 pounds tomatoes, seeded and coarsely chopped
1 (2-inch-square) piece green bell pepper,...
| May 13, 2013
| 10:42 AM
Who doesn't love a cucumber?
Picklers, slicers, green or yellow, smooth or bumpy, thin- or thick-skinned, chubby Kirbys, little cornichons, English, Japanese, Persian. Good thing then that with the impending heat comes cucumber season.
They peak with...