The Pollan Family Table is out now from CBS sister company Simon & Schuster. This excerpt shows their recipe for butternut squash soup with toasted pumpkin seeds.
Many Connecticut restaurants have gotten behind the whole organic, non-GMO, locally-sourced food movement, and have done so in a big way. Here are just five of the top restaurants with organic food in Connecticut.
Camille Ford and Tailgate Fan dig into some Beef Brisket at Dinosaur Barbeque in NYC.
Claire Thomas shares her recipe for Orecchiette Cacio E Pepe from her new cookbook from sister company Simon & Schuster, The Kitchy Kitchen.
Camille Ford and Tailgate Fan dig into a Porchetta Sandwich at Porsena in NYC.
As the head baker at the Blackberry River Baking Company in Canaan, Audrey Leary knows all about making cakes, cookies, cupcakes and other treats “spooky” or festive, traditional or creative.
Camille Ford and Tailgate Fan dig into some Fried Catfish at Virgil’s Barbeque in NYC.
Get creative in the kitchen this Halloween. These fun recipes are sure to be a hit at your next Halloween party or other spooky event.
Winter is coming and along with it scallop season. Try Ben Pollinger’s recipe for fried sea scallops.
Chefs, bakers and even bartenders in Connecticut make use of pumpkin in the fall to spice up their soups, appetizers, main courses, desserts and even cocktails. Here are just five places to find some of the top pumpkin dishes in Connecticut.
While turkey is the quintessential Thanksgiving dish, it’s the side dishes that can make or break the meal. From roasted asparagus to classic pumpkin pie, it’s time to get inspired.
Celebrate National Vegetarian Day with one of these delicious vegetable filled dishes. Not into salad? Try spinach lasagna, hummus or falafels.