From the “Betty Crocker Recipe Card Library” published in 1971 2 tablespoons shortening 2 pounds beef stew meat, cut into 1-inch cubes 2 large onions, sliced 1 cup water 2 large potatoes, pared and…
These Famous Connecticut Foods are popular all over the state and include hot lobster rolls, clam pizza pie, and steamed cheeseburgers.
These Connecticut Spice Cookies are soft, a little chewy,and have a rich flavor and a slight bite. Perfect for sharing on a sunny front porch.
Find out what food Connecticut is known for! Don't miss these iconic foods in Connecticut and dishes that you have to try when visiting.
These Connecticut Spice Cookies are soft, a little chewy,and have a rich flavor and a slight bite. Perfect for sharing on a sunny front porch.
Antonella Bonesse was raised going back and forth between Calabria, Italy and Connecticut. Her cookbook, Cucina Per Te, celebrates her favorite family recipes from Calabria–be they sauces, antipasti, primi or dolci. Below is Antonella’s family recipe for Fritelle di Zucchini… You can purchase Antonella’s cookbook, Cucina Per Te at Amazon and Blurb. Who taught you this recipe? Zucchini fritters … Continued
This 19th century recipe for Election Cake is made with homemade yeast using a sourdough starter, and it has raisins and currents and nutmeg for a traditional old-fashioned flavor.
A look at Election Day cake, a once-prominent recipe made specially for a "red-letter day" that colonial Connecticut citizens took very seriously.
You'll think you're on Cape Cod when you taste this thick, wholesome chowder made from a recipe I've treasured for many years. It's one of my husband's favorites. He likes it more and more because over the years I've "customized" the basic recipe by including ingredients he enjoys. —Linda Lazaroff, Hebron, Connecticut
Latkes (potato pancakes) are probably the best known Hanukkah food in the U.S.A. There are as many ways to make latkes as there are families that make them. My ultimate recipe includes both white and sweet potatoes.
When I lived in an orphanage more than 50 years ago, I helped out in the kitchen, often making this wonderful coffee cake and dutifully following the recipe the cooks used. Years later, seeing Kate Smith on television, I realized that I had been making one of the singer's own favorite recipes from her cookbook! —Ruth Nast, Waterford, Connecticut
Connecticut-style hot dogs, pizzas and lobster rolls await at iconic spots such as Abbott’s Lobster in the Rough and Frank Pepe Pizzeria Napoletana. Food Network shares the best places to find Connecticut's most-classic dishes.
You must try the iconic Connecticut food that makes up the state's cuisine. These delicacies are too delicious to miss!
Warm, buttery, lemony, and simply perfect, our Connecticut lobster roll recipe is a best-in-class take on a dreamy summer classic.
These Famous Connecticut Foods are popular all over the state and include hot lobster rolls, clam pizza pie, and steamed cheeseburgers.
Watch NBC Connecticut news livestreaming right on your computer.
Steamed cheeseburger? Yep. Ted's restaurant has been serving them since 1959, although some say Jack's Lunch in Middletown invented it. But at Ted's, special steam racks were made. While the burger steams, the fats drip out and the meat fills up with steam so it's still really moist. Then, at Ted's, the drop 2 full ounces of cheddar and steams it again. It's served up with all the condiments and some fresh cooked fries.
A classic and insanely easy little dish to whip up, this salad hits all of the right notes when it comes to the Mediterranean flavor profile.
These spicy, old-fashioned treats are sure to be a hit with your family and friends. For holiday gift giving, I put a batch of this cookie mix in an attractive basket along with the recipe and a festive tea towel. —Barbara Stewart, Portland, Connecticut
Check out these 50 soups that are representative of each state in the Union, based upon culture, commodities, and traditions.
These Famous Connecticut Foods are popular all over the state and include hot lobster rolls, clam pizza pie, and steamed cheeseburgers.
My husband’s great about trying new recipes. I had to experiment with this one before getting just right. —Wyn Jespersen, Suffield, Connecticut
A foraging family in southeastern Connecticut searching for wild edible food to identify, photograph, and create recipes. Healthy, organic, wild food.
Everyone has their go-to dishes and signature recipes that they prepare for family parties and big functions. These dishes vary vastly depending on where you live in the United States. In 2018, Google released statistics on the most searched-for recipes in every state over the past year. Recipe searches for gumbo in Louisiana or crab dip in Maryland don’t seem out of the ordinary, but you might be surprised that Nevadans are cooking chicken adobo and people in Idaho have a craving for crepes! Keep reading to see the most popular dishes in every state!
This Maine potato doughnuts recipe first ran in 1937, but we're pleased to say their delicious texture and flavor has stood the test of time.
Paul Newman, the late co-owner of Dressing Room, Michel Nischan's restaurant in Westport, Connecticut, loved a good chopped salad. To add a tangy burs...
When I moved to New England, I embraced the local cuisine. My cassoulet with baked beans pays tribute to a French classic and to New England in one hearty, heartwarming dish. —Devon Delaney, Westport, Connecticut
Upgrade your basic crescent roll recipe! Here's a recipe that just couldn't be much quicker or easier and is sure to add a nice touch to any dinner. The garlic and Parmesan flavors really come through. Enjoy! —Lori Abad, East Haven, Connecticut
This recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. —Rachel Simoneau, Danbury, Connecticut
Nothing goes better together than fresh strawberries and silky smooth cream. Pair this classic combo in pies, cakes and more.
From baked beans to blueberry pie, these classic New England recipes haven't only sustained the region for centuries, they've defined it.
Joe Froggers Molasses Cookies - an old fashioned recipe for oversized molasses cookies that dates back to the late 18th century. They're soft, chewy and flavored with spices - ginger, cloves nutmeg and allspice.
Joe Froggers, as the story goes, were made by a freed slave named Joe who lived at the edge of a frog pond in Marblehead in the 1800s.
Visit the zoo, the Housatonic Museum of Art, and the Discovery Museum and Planetarium in Bridgeport, Connecticut.
Roadfood is the best resource for affordable restaurant recommendations, recipes and guides to help you find where to eat.
Easter Pie is a specialty in many Italian homes, so mothers make sure their daughters master the recipe to ensure that the tradition continues. —Barbara Tierney, Farmington, Connecticut
I love simple recipes that are fancy enough for guests. To get a velvety texture in this tart, I use creme fraiche, but sour cream works too. —Veronica Callaghan, Glastonbury, Connecticut
Who doesn't love a cheesy seafood casserole that can be put together in 30 minutes, popped in the fridge overnight, and ready for its baked up debut the next day? —Joyce Conway, Westerville, Ohio
Black locust infused sugar Making syrups to mix into drinks and dilute with seltzer is a common Hungarian tradition. Ripe fruits or fragrant flowers become the flavor components for the sugar syrup, ascorbic acid is added as a preservative and tart flavor booster. We get powdered ascorbic acid (vitamin C) at GNC in an 8 oz bottle and it lasts for a long time. Here we used black locust flowers (Robinia pseudoacacia) as the flavoring agent, and mixed it with seltzer for a refreshing drink. Robert rims the glass with sugar infused with more black locust flowers for an even more fragrant flavor. The syrup is added to seltzer or water at a 1:7 ratio to make the final drink. Black Locust Flower Syrup makes about 4+ cups of syrup 2 1/4 c. water 3 c. sugar 2 c. packed black locust flowers 3 T ascorbic acid powder 1. Heat the water to boiling and add the sugar. Remove from the heat, and stir until the sugar dissolves. 2. Allow the sugar syrup to cool to 80°F, then add the black locust flowers. Let the flowers steep in the syrup for 24 hours. 3. Filter out the flowers and give them a squeeze to extract all the flavor. 4. Remove 1 cup of the syrup, and warm it up. Add the ascorbic acid, stirring to dissolve it. Pour the syrup back into the rest, mixing well. Store in airtight containers. Black Locust flower cluster
Paul Newman, the late co-owner of Dressing Room, Michel Nischan's restaurant in Westport, Connecticut, loved a good chopped salad. To add a tangy burs...
Antonella Bonesse was raised going back and forth between Calabria, Italy and Connecticut. Her cookbook, Cucina Per Te, celebrates her favorite family recipes from Calabria–be they sauces, antipasti, primi or dolci. Below is Antonella’s family recipe for Fritelle di Zucchini… You can purchase Antonella’s cookbook, Cucina Per Te at Amazon and Blurb. Who taught you this recipe? Zucchini fritters … Continued
