| Jul 2, 2013
| 5:35 PM
XIAMEN, China — Forget everything you think you know about Chinese food when you travel to mainland China. Even if orange chicken is on the menu, it won't look or taste anything like the sweet, gooey, fried stuff you're used to picking up at your...
| Jul 8, 2013
| 9:27 AM
Jonah Johnson is the chef at GOAL, a “sports cafe” by the Beverly Center that likes to cover its french fries in fresh herbs and make everything on the menu from scratch. He is a published songwriter and personal chef to celebrities, including...
| Jun 19, 2013
| 9:35 AM
412 Main St., Middletown, (860) 788-6544, usrestaurantct.com
We appear to be having a fried-chicken moment. As culinary crazes go, we may have moved past all things bacon and pork (or some of us may have at least). Swine time is...
| May 22, 2013
| 6:44 AM
The feud between golfers Tiger Woods and Sergio Garcia took a turn for the worse Tuesday when Garcia, asked at a European Tour awards banquet whether he would invite Woods to dinner during next month's U.S. Open, said: "We will have him 'round every...
| May 22, 2013
| 2:36 PM
Congratulations Sergio Garcia.
You've managed to accomplish the unthinkable: Turn Tiger Woods into a sympathetic figure.
Nothing trumps ignorance and/or racism, and you're now on the podium, along with one of the all-time greats, Fuzzy Zoeller....
| May 17, 2013
| 7:00 AM
Soup. It's the perfect one-dish meal. A little of this, a little of that -- before you know it, dinner is served. It's simple. But perhaps the best thing? Soup always seems to taste best the next day, after the flavors have really had a chance to marry....
| May 7, 2013
| 11:41 AM
This is a favorite easy-to-make menu from the Orlando Sentinel test kitchen files. The Chicken With Prosciutto & Havarti Cheese makes a nice presentation when served with instant brown rice, a baby spinach salad, fresh fruit (we think watermelon pairs...
| May 9, 2013
When you think of fried chicken, try to resist imagining the Colonel and try focusing on New York. As in, NY Chicken & Biscuit.
After expanding in the mid 2000s, NYCB (as it is lovingly referred) sold off its restaurant on Park Street and the flagship...
| May 8, 2013
| 1:50 PM
Soon after opening Stout Irish Bar & Grill 13 months ago, the owners changed the name of their restaurant to Stout Sports Bar & Grill.
Owner Ed D'Ottavio and his three partners — all of them Irish — realized that customers were looking for...
| Apr 29, 2013
| 6:02 AM
Want to impress your company? Here's a way to do it without a lot of extra work. Our Fancy Fast Chicken will get you rave reviews and you won't even break a sweat. Now, that's impressive!
Cooking Time: 35 min
What You'll Need:
| May 2, 2013
In the last six months, three highly regarded restaurant chef/operators — Stephanie Izard of Girl & the Goat, Graham Elliot of his eponymous restaurant, and David Flom and Matt Moore of Chicago Cut Steakhouse — have opened sequel restaurants,...
| Apr 24, 2013
| 7:10 AM
266 College St., New Haven, (203) 891-7155, briqrestaurant.com
If you're out and about downtown, possibly on a fancy date, celebrating a milestone or catching a meal before a show at the Shubert, you should make Briq a part of your...