| Jul 10, 2013
Cucumbers just might be the most refreshing vegetable ever. I feel like I'm at a spa when I add a cucumber slice or two to chilled sparkling water. Slice into a cucumber and the whole kitchen smells fresh. Paired with fresh mint or lime, cucumbers...
| Jul 24, 2013
| 4:58 AM
Chef Scott Ryan might be the rare person who did not have a scarring experience with beets as a child.
The instructor at Baltimore's Stratford University culinary school was on his honeymoon in Paris when he and his wife packed a picnic that included...
| 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,...
| 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,...
| 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-...
| 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...
| May 27, 2013
| 2:02 PM
This rich ranch-style dressing takes no prisoners when it comes to garlic flavor. Paired with a colorful chopped salad, it makes for a flavorful meal that's simple to prepare.
Milton's special house chopped salad with creamy garlic dressing
| Apr 30, 2013
| 4:40 PM
Note: Talk about a simple recipe. Talk about fabulous taste. Times Food Editor Russ Parsons wrote in June about the easy trick of steaming salmon in the oven, a technique he learned years ago from Paula Wolfert. Spring's wild salmon, which has a...
| 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 12, 2013
| 11:49 AM
So moonshine is legal now, and the first legit stuff to be made in New England, Onyx Moonshine, comes from right here in Connecticut. Onyx Spirits Company has commissioned the mixologists from a handful of New Haven's popular watering holes to create a...