IN THE REGION — Thanksgiving falls late this year, but turkey sales start early, and shops across southeast Connecticut are offering a variety of choices and price points for home cooks preparing for November 28. Walt’s Food Market in Old Saybrook is preparing for the holiday by making over 800 pounds of gravy, starting a… Keep Reading
I’m not exactly blazing new territory announcing that the bread baked by Niles Golovin at Bantam Bread in the town of Bantam, just southwest of Litchfield, Connecticut is seriously good… certainly as good as any bread I’ve had since I last stopped in to Meyers Bageri for the grandtoftegaar — a Nordic-revival country sourdough —… Keep Reading
The first bite, cooked to just medium rare, was straight-forward beefy, coarse-textured, with a notable (not unpleasing) chew. Second and third bites carved from the marbled “cap” portion of the steak were unctuous and brought just a hint of blue cheese funk that can dominate much longer-aged beef. The 21-day dry-aged rib steak was from… Keep Reading
There is enough conflict in the world without needlessly proclaiming any one place the very best pizza on the shoreline, but I suppose it says something that my two companions sparked to the idea on a Friday of a 20-mile trek on I-95 from Old Lyme to Guilford to sit outside on the patio for… Keep Reading
“It’s a Welsh miner’s cheese,” Cathy Bradley explained, offering me a taste of a very approachable, creamy white seasonal hard cheese, reminiscent of a clothbound cheddar. I am standing in the bustling tasting room of Cato Corner Farm, widely considered among very best American cheesemakers, off a small rural road just south of Colchester. There… Keep Reading
There are soups that I love in winter, pancakes for the perfect Sunday brunch, pasta offers endless possibility, but nothing is more reliable than a cookie. I began baking them before my head reached the counter and if ever I’m having a stressful week, even if it’s over 100 degrees, you can find me with… Keep Reading
IN THE REGION — The sheeter, or laminating machine, where Carla Gennuso creates doughs for croissants stood on its own in the center of her bakery, Loveridge Place, at 2 Prospect Street in Pawcatuck, as she talked with customers and staff Friday morning. “That can really crank out a lot of work,” said Gennuso, the… Keep Reading
OLD SAYBROOK — A little farther down Main Street, away from the town’s shopping hubbub, is an Italian cafe where one can find refreshment and respite, including homemade gelato and sorbet, pastries baked in-house, coffee, marble-topped tables, an outdoor seating area and wifi. Housed in the historic James Pharmacy at 323 Main St., Caffé Marche… Keep Reading
Two parts dry sparkling wine, one part red vermouth, served on ice, with an orange slice and green olive – when prepared with good quality Spanish or Italian vermouth is our best answer for what you should be drinking in place of the dodgy stuff calling itself rosé. Keep Reading
Three weeks ago we asked CT Examiner summer intern Oliver Falla to help locate the best strawberries from small farms across southeast Connecticut. Keep Reading
