| Apr 11, 2013
| 7:40 AM
Found at: The Grist Mill (Avon)
What infusions are you making?
I'm in the process of changing things up now. A soon as my herbs come up I will be doing infusions with basil, cilantro and thyme. I plan on doing a thyme citrus vodka...
| Feb 6, 2013
The No. 1 trick to roasting chicken: Heat. For perfectly golden skin, turn on the convection setting on the oven, if you have one, or fully heat the oven to 400 degrees. For moistness, let the chicken swim first in a briny solution of water, sugar and...
| May 22, 2013
| 1:15 PM
When a group of friends got together for lunch recently in Greenwich, we grew silent as we looked at the menu. None of us wanted to spend a lot of money. What to order? My friends chose pizzas and salads. But when my mussels arrived, everyone let out an...
| May 21, 2013
| 1:48 PM
For the past 19 years, Thai Bros. has been serving locals and tourists mostly traditional Thai cuisine, save the occasional exception like fried wontons with cream cheese and avocado.
This little storefront restaurant is a pleasant and unpretentious...
| May 16, 2013
| 7:24 AM
Honestly, could it get any better than salad sometimes? Big, beautiful, colorful -- and so often simple -- salads are a perfect choice when you're planning dinner in a pinch. Tailor the components just so to please picky dinner guests, or fix one as a...
| May 7, 2013
| 11:01 AM
Adapted from the Mai-Kai Restaurant in Fort Lauderdale. Read dining critic Danny Sanchez's 2011 review of the Mai Kai.
Chinese black beans should not be confused with the dried or canned black beans used in Western cooking. They can be found in Asian...
| May 9, 2013
| 12:30 PM
Memorial Day weather can be unpredictable at best. While many of us think of this as the day we break out our outdoor barbecues for the season, I can attest to a few holidays when cooking indoors was preferable. Just to be on the safe side this year,...
| May 9, 2013
| 12:30 PM
This delicious guacamole recipe replaces half the amount of high-calorie avocado in a traditional guacamole recipe with a stealth low-calorie vegetable -- zucchini -- to cut 100 calories and 6 grams of fat so we can eat more guacamole with fewer calories....
| May 15, 2013
Well, look who's jumping on the bandwagon. That's what I thought when I heard that Martha Stewart had compiled a vegetarian cookbook. Yet the book, "Meatless: More Than 200 of the Very Best Vegetarian Recipes" (Clarkson Potter, $25), from the kitchens...
| May 1, 2013
Sweet! The kids are coming home for Mother's Day weekend. I'll do the grocery shopping, and they'll cook (well, one meal anyway). They plan on making Sunday brunch — our family's favorite. However, these young adults stay out late on Saturday...
| May 29, 2013
Is anybody else excited by the lettuce options out there these days? My local supermarket offers bagged and boxed salads in more than a dozen combinations. However, it's the clamshell boxes of miniature heads of artisanal lettuces (often with their...
| May 2, 2013
| 3:25 PM
This fresh, flavorful recipe is easy to make — if you are quick with a knife.
I suggest using a very sharp knife, not trying to use a food processor or chopper because you run the risk of creating watermelon soup. Simply take a large slice out of a...