Ingredients 1 lb. linguine 2 dozen littleneck clams, scrubbed 1lb chopped clams 5–6 cloves garlic, thinly sliced 5 tbsp extra-virgin olive oil ¾ cup dry white wine 1 bottle of clam juice ½ tsp red pepper flakes 3 tbsp fresh parsley, chopped 1 stick of butter ½–1 cup pasta water Salt and black pepper to
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Ingredients: Olive Oil -3 tbsp Hot and Sweet Sausage -3 hot, 3 sweet Peppers – 3 peppers, red, green and yellow cut up in squares Onions- 1 onion Garlic – 4-5 cloves Marinara Sauce – 1 can (24 oz) Parmesan – 2 tbsp Garlic Powder -1/4 tsp Onion Powder – ¼ tsp Bread Salt- to
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Serves: 4 Ingredients 1 pound pasta (penne, ziti, rigatoni or your favorite pasta) 2 pints cherry tomatoes, halved 6–8 garlic cloves, thinly sliced ¼ cup extra virgin olive oil ½ teaspoon red pepper flakes (optional) Salt and freshly ground black pepper, to taste ¼ cup fresh basil leaves, torn ½ cup grated Parmesan or Pecorino
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We visited Coqodaq in New York City on a Sunday for brunch. As a Michelin-recommended restaurant, our expectations were high. We were greeted by a friendly host and hostess and were seated immediately, making for a great first impression. The restaurant has a trendy, modern atmosphere with a bright interior and a chic vibe. One
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Nomade in Westport, Connecticut, delivered a wonderful dining experience from start to finish. We dined with two other couples, and everyone enjoyed their meal. Our waiter was friendly, attentive, and extremely knowledgeable about the menu. His recommendations were excellent and helped make the evening even more enjoyable. The atmosphere is warm, stylish, and inviting, creating
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Lenny’s in Branford is always a solid choice, especially if you’re craving fresh seafood in a casual, welcoming setting. It’s a very popular spot and gets quite busy—especially on weekends. We had about an hour wait before being seated, which wasn’t surprising given how packed it was. The service was very good. Our waitress was
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Ingredients Marinade 3 lbs goat meat, bone-in pieces preferred 3 tbsp (Jamaican) curry powder 5 tbsp Jamaican green seasoning 1 tsp allspice 1 tsp black pepper 1½ tsp salt 1 tsp garlic powder 5 cloves garlic, minced 1 medium onion, sliced 4 scallions (green onions), chopped 1 tsp Jamaican meat seasoning 1 Scotch bonnet pepper,
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Ingredients 2 cans escargot (7–8 oz total), drained and rinsed 4 tbsp unsalted butter, softened 2 cloves garlic, minced 1 tbsp parsley, chopped 1 tbsp shallot or onion, finely minced (optional) 1 tbsp white wine (optional, but adds flavor) ½ tsp lemon juice Salt, to taste Black pepper, to taste Pinch of paprika (optional) French
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The Whelk in Westport offers a beautiful waterfront dining experience with a very nice ambiance. The setting is warm and inviting, with ambient lighting and candlelit tables that create a cozy atmosphere. The restaurant was fairly crowded and a bit noisy, so it may not be the best choice if you’re looking for a very
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What is Jerk Chicken? Jamaican jerk chicken is a popular, flavorful dish known for its bold spice and smoky grilled taste. It is typically made with bone-in chicken pieces that are marinated overnight in a jerk seasoning blend, then grilled. The long marination helps the flavors deeply penetrate the meat, creating juicy and flavorful chicken.
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