The foods I most remember — the ones that grip me tightly somewhere between my heart and stomach — are the ones I enjoyed in my great-aunt’s 19th-century duplex in New Haven, Conn. She shared the house with my grandfather Lou, and that was where our family gathered to celebrate special occasions and holidays, and to savor the meals I would forever associate with feelings of comfort, warmth and, later, longing. It was in her tiny kitchen with its yellow linoleum floor and temperamental oven that … [Read more...] about Blue crab sauce might as well run in my veins
KENNEBUNK, Maine — Chef Rebecca Charles walks me through the first floor of her new restaurant here, in the throes of renovation. Splotches of spackle adorn the walls, and the air is filled with the aroma of freshly cut birch from a just-delivered bar. Piles of lumber and gallons of paint are stacked in the corners, and a new fireplace facade leans up against the old. She leads me up a flight of stairs to what will be the main dining room, Pearl Kennebunk Beach, scheduled to debut in the spring … [Read more...] about On the Coast of Maine, Women Chefs Thrive
DERBY, Conn. — Like countless other stretches across the country, Route 34 here is populated with the usual retailers: Walmart, Verizon, McDonald’s, CVS. One store, however, stands out, not only because of the retro feel of the red sign proclaiming “Heav’nly Donuts,” but because its parking lot is filled with more than 100 classic cars, and the amplified sound of the Diamonds’ 1957 hit “Little Darlin’.” There, under a Persian blue awning, Anastasios (Ernie) and Efterpi (Effie) Badas gather a … [Read more...] about Doughnuts, spanakopita, and classic cars at Heav’nly Donuts
MADISON, Conn. — It’s May 18, 2015. I’m crawling on grass-stained, blistered knees in 80 degree weather at Bauer Park here, picking the last of spring’s inaugural dandelions. I’ve chosen this sprawling field because it is free of herbicides and pesticides and packed with the ubiquitous “weed.” My children collected hundreds of dandelions here the day before, but the flowers shriveled before I separated the yellow blossoms from the green bases, and I reluctantly threw most of them away. By the … [Read more...] about No one makes dandelion wine anymore. I want to bring the tradition back.
Maybe you are baffled when you hear friends use terms like lively, floral and full-bodied to describe their wine. Perhaps you’re curious about why—or how—Cabernet tastes different from Pinot Noir. Or maybe you simply enjoy having a nice glass of vino with your meal. No matter what, there is no better way to learn about wine than by a private tasting at a winery.Read Full Article … [Read more...] about 7 Luxurious Private Wine Tastings
Three ideas from one of Hawaii’s most influential chefs. Since Peter Merriman opened his eponymous restaurant on the Big Island in 1988, he’s been known as one of the most important and influential chefs in Hawaii. Merriman is a staunch supporter of local, sustainable agriculture and his restaurants only use macadamia nuts from small Hawaiian farms. He urges all consumers to do the same: Many of the “Hawaiian” macadamia nuts you encounter commercially are in fact Australian nuts that are … [Read more...] about 3 Clever Ways to Use Macadamia Nuts