tag:blogger.com,1999:blog-84373645308242674342011-11-30T16:03:59.985-05:00The Secret Ingredient offers cooking classes to food enthusiasts of all skill levels. Cooking instructor, Tracy Holleran, teaches classes on a wide variety of cuisines and cooking themes. Monthly classes are offered, in addition to classes and parties for private groups/girls' night out groups. Her food blog is updated weekly with postings on various seasonal topics. As a freelance food writer, she also publishes articles in magazines and newspapers.The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.comBlogger1121100tag:blogger.com,1999:blog-8437364530824267434.post-14955185160079968502011-11-16T21:05:00.002-05:002011-11-22T14:57:53.845-05:00

If you’ve driven down the Post Road in Fairfield Center lately, you may have noticed the bright yellow food truck parked outside the library.  Christophe’s Crepes began serving up crepes-on-the-go late this summer and has been going strong ever since.  Reminiscent of the street-side crepe carts I first experienced in Paris almost 20 years ago, Christophe, a Frenchman, whips up fresh crepes to

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-38109709091323928062011-09-20T06:00:00.001-04:002011-09-20T06:00:09.627-04:00

Whenever my parents visit from out of state, they always make the same comment.  "It doesn't look like there is a recession in Fairfield!"  Based on the fact that it seems like more new restaurants/food spots have been opening lately than have been closing, I'd have to agree.  Maybe we Fairfielders are just in a state of denial, or we just love a good meal out!  Now, right in the same

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-45457945507970213082011-08-22T12:29:00.002-04:002011-08-22T17:19:33.107-04:00

GrazeDelivered began in our area about a year ago, and delievers artisinal foods, prepared meals, and farm fresh meat throughout Fairfield County.  The idea came about when Westport mom, Christy Colasurdo, teamed up with Vermont-based friend Julianna Doherty Konczal, to bring quality foods being produced by small, family run farms to a wider market.  By keeping prices on par with WholeFoods,

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-56325926184943364022011-08-15T08:36:00.002-04:002011-08-15T08:37:18.026-04:00

The Secret Ingredient is what's cooking! You may have seen me on Channel 12 over the weekend demonstrating one of my very favorite side dishes, a Black Bean Salad with Cilantro.  As promised, here's the recipe!  Enjoy! Black Bean Salad with Cilantro Serves 6 as a side dish  2 cans black beans, drained and rinsed ½ cup diced carrot ½ cup diced red pepper 2 scallions (green parts only),

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-64203042786110889132011-07-26T09:30:00.001-04:002011-07-26T09:30:00.497-04:00

**My below review of Artisan originally appeared on SuzySaid.com on July 25, 2011. The highly anticipated Artisan Restaurant opened in the Delamar Southport Hotel on July 13 and has been going strong ever since.  Described as “New England inspired cuisine influenced by the rhythm of the season and the farmstead offerings,” Artisan hits the mark When we first arrived and glimpsed Artisan’s large,

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-78244466283077703492011-06-21T12:31:00.000-04:002011-06-21T12:31:02.808-04:00

I've blogged about Pinkberry before, but I needed to add a new post because I'm pretty certain the new summer flavors were created especially for me.  I don't know how they managed to get into my head, but they succeeded in choosing two of my very favorite flavors of all time: watermelon and salted caramel.  In addition to the standard flavors available (original vanilla, chocolate, pomegranate

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-20460739683976073232011-06-07T22:53:00.000-04:002011-06-07T22:53:20.145-04:00

Lots of exciting food news in Fairfield this summer! Perhaps the most highly anticipated opening is that of Shake Shack on the Fairfield/Westport border (across the street from Home Goods).  For those of you not familiar with Danny Meyer's "roadside burger stand", it's a whole lot more than just great shakes (my friend Anne over at SuzySaid promises the caramel shakes are the best on earth!). 

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-48100317973704438862011-02-27T22:14:00.001-05:002011-10-19T21:44:40.026-04:00

It seems I've been doing a lot of eating out lately, and have tried to check out some new/newer places instead of frequenting my old favorites.  Here are some places I've been recently....it's a huge mix of places that span the spectrum.  All good, depending on what kind of mood you're in... Nice night out: The Pine Social, New Canaan, CT I am usually suspect of restaurants in shopping plazas. 

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-34724669175303786532010-12-12T19:20:00.000-05:002010-12-12T19:21:26.005-05:00

I cannot explain why I hadn't been to Avellino's in years.  I remember being there with my extended family for some sort of special dinner.  I remember the food being good.  I remember not having any complaints.  What I do not remember is why it took me something like five years to go back.  I can only chalk it up to the fact that I love trying new restaurants, and lately it seems like something

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-31962676842451189622010-11-01T12:25:00.001-04:002011-02-12T15:27:07.589-05:00

BONDA Bonda is back…and this time it’s right in Fairfield! Bonda was previously located in Westport near the train station, and was better known as a take-out/catering establishment called Abbondanza. In fact, for ages I thought it was only for take-out, and did not realize that to the left of the catering store-front was a fabulous, sit-down restaurant. Luckily for me, we have Westport friends

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-47656813615488078452010-10-25T15:17:00.000-04:002010-10-25T15:18:50.427-04:00

Fairfield is now the home of not one, but two new 'ice cream' shops.  They amazingly opened practically the same week, and from the buzz I hear around town, have already developed cult-like followings.  Both are chains better known in other parts of the country, but particularly in New York City.  Tasti D Lite actually opened it's doors in NYC in 1987 and has been popular ever since.  Pinkberry,

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-20178297127106170362010-05-28T12:36:00.000-04:002010-05-28T13:49:50.859-04:00

Today marks the opening of the much anticipated Colony Grill on the Post Road in Fairfield (in the former Fairfield Stationers space). I, for one, cannot WAIT to go, as I'm still thinking about that delicious 'hot oil pie' I had in the original Stamford location a couple months ago. If you've never experienced the hot oil pie, do not let the name turn you away. The thin crust pizzas drizzled

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com2tag:blogger.com,1999:blog-8437364530824267434.post-6862996197215129242009-09-27T17:10:00.001-04:002009-09-27T17:45:49.897-04:00

Over the summer while I was window shopping at the Westport Tiffany's something off the beaten path caught my eye. Nestled behind Tiffany's and across the street from the Westport Public Library lies a (relatively) new confectionery mecca, Crumbs Bake Shop. Crumbs is a chain featuring gourmet cupcakes and has several locations in the Tri-State area, including the new spot in Westport, plus New

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-61663562120766929532009-08-31T14:58:00.001-04:002009-09-08T19:00:39.012-04:00

On a recent trip to visit my family in upstate New York, we decided to finally take a tour of the Brewery Ommegang in Cooperstown. Mind you, the brewery has been there for years, but I'm not sure what on earth took me so long to get there!Ommegang began brewing in Belgium in 1549. In 1997, it opened a US microbrewery on a former hops farm right outside of Cooperstown. Recently, Ommegang was "

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com2tag:blogger.com,1999:blog-8437364530824267434.post-7505951557785676992009-08-23T21:54:00.000-04:002009-08-24T08:43:41.638-04:00

South Norwalk is one of my favorite places in Fairfield County. It has the vibe of a fun New York neighborhood...but is much closer to home and you can actually park your car! All summer I've been sticking closer to Fairfield, but over the weekend we celebrated our anniversary with a great night out in SoNo.It had been a while since we ventured down the Turnpike, and I was surprised to see lots

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-43830267569977832772009-08-17T15:00:00.000-04:002009-08-17T18:28:18.527-04:00

I just took a walk down to the newly expanded Brick Walk Promenade, and am very excited about the food happenings in Fairfield! Lots of yummy openings on the horizon....Amore Bakery is set to open later this week and will feature cakes, cupcakes, biscotti, and a selection of baked goods from SoNo Bakery in South Norwalk. This well-located bakery will be a welcome addition to Fairfield Center!

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-84541991570958673972009-06-22T09:22:00.000-04:002009-06-22T12:55:16.633-04:00

Harborview Market, located in the Black Rock section of Bridgeport (adjacent to Saint Mary's by the Sea), has been around for years, but outside of its immediate neighborhood, is perhaps one of Fairfield County's best kept secrets.The bustling market selling all types of grocery provisions, and also does a brisk restaurant business at both breakfast and lunchtime. Mornings they offer house made

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-61549076262167552962009-06-19T11:45:00.000-04:002009-06-19T11:47:22.551-04:00

Coming (hopefully) soon to a theatre near you....watch this YouTube trailer for a new documentary on the food we eat and why it is making us sick....Food, Inc. trailer

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-31288916200781748092009-06-15T10:52:00.000-04:002009-06-16T22:53:00.073-04:00

Garden Catering, the well known establishment revered for its fried chicken and famous chicken nuggets, has opened an outpost on Black Rock Turnpike in Fairfield. It began in the late 70s in Greenwich, and later expanded to Old Greenwich, Stamford, and Westchester County. Now Fairfielders can see what all the buzz is about! One friend, who is originally from Old Greenwich, said "I grew up on

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-24809518959279756612009-06-11T14:16:00.001-04:002009-06-16T22:53:17.491-04:00

I've blogged about my favorite Bridgeport eateries before, and with so many new spots opening in downtown Bridgeport, I'm adding more to my list all the time! Downtown Bridgeport has really become a nighttime dinner destination, and now you'll want to head there for lunch as well!Today I went to check out Fraiche Burger (997 Main Street), only to find its chef/owner, Marc Lippman, outside with

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-9443823666513228002009-05-31T21:14:00.001-04:002011-02-12T15:28:07.447-05:00

You may have noticed that Caffe Quattro has a new name, "Cafe Madeline". Owner Madeline Migliorini has obtained a liquor license and has turned the cafe into a full-service restaurant. Fear not, the delicious panini, pizzas and gelato are all still on the menu, but are now joined by a larger selection of "small plates", salads, and entrees. I have always enjoyed lunch at the cafe, and often

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com3tag:blogger.com,1999:blog-8437364530824267434.post-11757424213076845852009-05-18T14:23:00.000-04:002009-05-19T22:15:46.239-04:00

The Fairfield Cheese Company opened its doors last week in the Post Road space formerly occupied by The Budding Gourmet (next door to Harry's Wine's and Liquors). It is the newest endeavor by local caterer Chris Palumbo and business partner, Laura Downey. The shop will carry anywhere from 35 to 40 varieties of artisinal and locally produced chesses at any given time, as well as a selection of

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-71670564195005902672009-04-28T22:39:00.003-04:002011-10-20T13:53:13.252-04:00

Burger connoisseurs, prepare yourselves! There is big burger news in Fairfield! Open right now:Fraiche Restaurant, which I blogged about previously, has reinvented itself as Fraiche Burger Joint (75 Hillside Road, Fairfield) and everything on the menu is under $22. According to today's press release, Fraiche Burger Joint will offer " 'the greatest burger on earth' (according to Connecticut

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-73024380580778642172009-04-16T20:06:00.001-04:002009-04-20T19:36:34.235-04:00

From time to time, companies send me products to taste-test. Obviously, their hope is that as a food blogger, I will then write something about them---hopefully something good. I've had a few things that I did not like, but decided to contact the company representative privately, rather than bad-mouth them all over the internet. I feel the same way about restaurant reviews/profiles; if I don't

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-16813617072163361972009-04-06T10:22:00.001-04:002009-05-18T14:54:06.278-04:00

At a time when many restaurants are struggling, Fairfield’s newest eatery seems impervious to the faltering economy. Martel, a casual French bistro opened by the owners of Pane Vino in Westport, has been bursting at the seams since it opened in February. It is located on the Post Road in the former space occupied by Rory’s, however you’d be hard-pressed to find any similarities (save for the same

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-4976799604971236562009-03-22T19:17:00.001-04:002009-03-31T10:20:36.705-04:00

Although I'm still not posting regularly on this blog, I wanted to post information I've collected on local (Fairfield, CT area) resources for where to BUY LOCAL!!! This is by no means a complete listing, but provides links and contact info for many area farms and farmers markets.Remember, eat locally, change globally!!!Websites of Interesthttp://www.localharvest.com/ Find farmers markets and

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-51373269034744589252009-01-14T11:01:00.001-05:002011-10-20T13:58:10.381-04:00

In 2008, I filled up my plate, with classes and projects I did instigate. I'm happy to say, I love what I do, but this time I bit off more than I can chew.Now in 2009, I'm strapped for time, so I'm taking a break from blogging at The Secret Ingredient Online! Please visit me at my other blog, Season to Taste, at www.twolia.com/blogs/season-to-taste I post original recipes, photos and tips

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-83928404921556913572009-01-02T10:43:00.000-05:002009-05-18T15:16:50.843-04:00

I follow several food blogs, and it seems as if everyone is putting together their "Best of 2008" lists this week. So, I decided to follow suit and create a list of my own favorite things from 2008. Think Oprah's "favorite things" show without all the fancy give-aways! Here it goes:Favorite local restaurant: Osianna in Fairfield. Blogged about it ages ago---still love it. Favorite lunchtime

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-85912228411234892942008-12-28T19:03:00.000-05:002008-12-28T19:57:45.060-05:00

I love all the wonderful food and confections that go along with the Christmas season, but round about now, the waistband of my jeans is begging for mercy. According to my somewhat schitzy scale, I gained 70 pounds in the last week. Clearly, my scale is malfunctioning, but I definitely overindulged this holiday season. Time to get back on the wagon, my friends!In the warmer weather, I love eating

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com2tag:blogger.com,1999:blog-8437364530824267434.post-50523358443062288912008-12-21T12:39:00.000-05:002009-05-18T14:54:32.117-04:00

Cafe Lola, a "Bohemian French restaurant", opened its doors on Veteran's Day, 2008, in the former location of the Cuban-fusion restaurant, Islas. The Islas owners had outfitted the space with an entire tiki-hut theme, but Cafe Lola's owners were able to see through the jungle. They transformed the space into something quite nice--- a palate of creams, burgundies, and browns, with a few other rich

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-19741729773236505602008-12-17T11:09:00.000-05:002008-12-17T11:33:32.252-05:00

If you need a simple, speedy, scrumptious side dish for your holiday table, I have the recipe for you! My Zucchini & Red Peppers with Pine Nuts goes perfectly with a wide variety of entrees, from beef, to chicken, to fish. My family does a traditional Italian-American all-fish-feast on Christmas Eve, and a few years ago I created this side dish to go along with the main course, which is, of

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-48304451473277671102008-12-15T11:13:00.000-05:002008-12-15T11:13:01.174-05:00

This week, a guest blogger shares some recipes for yummy cocktails, perfect for the holidays! This is one list Santa definitely will want to check twice!!Fun Holiday Drinks by Jamie Sward"The holiday season is just about here and you know what that means! Lots of yummy holiday foods. Scrumptious holiday cookies, delectable and tender cuts of meat all served up on your best Christmas dinnerware -

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-65538892943422094502008-12-08T18:44:00.000-05:002008-12-28T18:55:06.401-05:00

I'm on a dessert jag! Last week was short-cut chocolate mint brownies, this week, homemade creme filled chocolate cupcakes...also made easy. As a kid I adored Hostess chocolate cupcakes. You could keep the Twinkies, the Snowballs, and especially that awful vanilla version of the cupcakes. I was a chocolate nut even then...and those cupcakes were my favorite. One day I was watching John

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-49197690075865888102008-12-03T18:18:00.000-05:002008-12-03T18:43:33.283-05:00

I do like to bake, even though it really isn't my "thing". It is too precise, too unforgiving. Those of you who know me personally probably think I'd love the exacting, scientific nature of baking rather than the comparably free style of cooking. But those of you who truly know me also know I hate to fail---so the margin for error in baking is sometimes just too great for my fragile ego.For this

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-53366546896134693172008-11-23T13:39:00.000-05:002008-11-23T13:39:02.365-05:00

Ten years ago this week, I hosted my first Thanksgiving. I was newly married and was determined to cook a turkey and all the trimmings, despite my tiny New York City apartment kitchen. I went a little over-board on the menu.... with butternut squash risotto as a first course, all kinds of fancy additions to my mashed potatoes and other side dishes, and I made an almond- plum tart for dessert. As

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-18368792463862049542008-11-17T18:09:00.001-05:002011-10-20T13:40:48.812-04:00

This time of year, I always have pumpkin on my mind. As much as I love dishes made with fresh pumpkin (or their seeds--check out my recipe for "Parmesan Pepitas" which I posted on my other blog, Season to Taste), sometimes all that peeling, seeding, de-gooping, and chopping can be a bit of a drag. There are lots of fantastic recipes made with packed pumpkin (the kind in the can)...but through my

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-48427412781690123462008-11-08T16:02:00.000-05:002009-05-18T14:55:04.701-04:00

I have no idea why it took me so long to eat at Valencia Luncheria. A number of years ago, a co-worker who lived in Norwalk raved to me about this little "hole in the wall" Venezuelan restaurant that I just had to try. She ate there frequently and was certain I'd love it. I wrote the name and address on a piece of paper and stuck it on my bulletin board. "It's not in South Norwalk," my colleague

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com2tag:blogger.com,1999:blog-8437364530824267434.post-81214801479016678332008-11-03T11:12:00.000-05:002009-05-18T14:55:42.357-04:00

In 2004, Bobby Q's Barbeque opened in downtown Westport, in the space that was formerly occupied by Onion Alley. Since that time, owner Bob LaRose and his "pitmasters" have been serving up really excellent barbeque in a fun, casual atmosphere. The story behind the restaurant is something out of the movies. Bobby, who often visited family in Kansas City, became passionate about good barbeque, and

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-22676418082394666422008-10-26T19:45:00.000-04:002008-10-26T20:31:30.419-04:00

It is time for The 2nd Annual Secret Ingredient Charity Cookbook Sale! Back in the spring of 2007, I decided The Secret Ingredient Cooking School should hold a charity event. Being that I do not have a staff or army of volunteers, the charity balls, concerts, and auctions were out of the question. But then, while attending a lecture, I had a brainstorm. I'd collect used cookbooks from around town

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-5633724717751676402008-10-25T23:10:00.000-04:002008-10-26T23:16:37.290-04:00

I was recently interviewed by the folks over at Cooking with Trader Joe's, one of my favorite food blogs. I discussed what I love about TJ's and shared my recipe for Purple Coleslaw with Orange Supremes. Check out the interview here!

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-67722559703411342008-10-19T12:31:00.000-04:002009-05-18T14:56:30.434-04:00

55 Degrees, which refers to the ideal temperature at which to store wine, is Fairfield's newest hot spot. The restaurant and wine bar, which was formerly Mulino's Restaurant, is barely recognizable after an extensive renovation. The proprietors, who also own the acclaimed Cava Wine Bar in New Canaan, completely gutted and reorganized the space, creating a comfortable first floor bar, a bi-level

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-898504766919445052008-10-13T16:18:00.000-04:002008-10-13T21:02:43.767-04:00

Fall is apple-picking season, and it is one of my favorite yearly traditions. This year, we tried a new orchard, Beardsley's Cider Mill and Orchards, in Shelton, Connecticut. For years we picked apples at another orchard, closer to our home in Fairfield. At that particular farm, you are required to purchase a certain number of bags depending on the number of people in your party, and that was

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-12013632576476638632008-10-05T19:35:00.000-04:002008-10-05T20:17:27.401-04:00

For those of you who follow my other blog, Season To Taste, I recently wrote about one of my favorite, simple, meals: pulled pork. Well, tonight when I looked into my refrigerator and saw two giant chicken breasts and half of a package of whole wheat hamburger rolls staring back at me, I decided that some "pulled chicken" was in order! I also had a few bottles of barbeque sauce that I needed to

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-14806460489470140132008-09-28T12:38:00.000-04:002008-09-28T12:38:00.568-04:00

When I stumbled upon "Cooking with Trader Joe's", a website devoted to "all things Trader Joe's", naturally, I was hooked. Readers of this blog know of my affinity for TJ's, so I was thrilled to discover there are other foodies out there who are as crazy (or crazier) about it than I am.A number of weeks ago, they ran a contest for Best Brown Bag Lunch Recipe. The recipes were to be "healthy,

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-34357884074926884222008-09-24T20:54:00.001-04:002008-09-24T21:32:10.956-04:00

Back in April, I was contacted about becoming a Foodbuzz.com Featured Publisher. I honestly didn't really understand what Foodbuzz was all about (and I'm still learning), but I figured it was a good way to share my blog with more people. And that it has.The other day I came home to find a fluffy package jammed into my mailbox (gee, thanks, Mr. Mailman....I'm glad it wasn't fragile!). I opened it

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-10672210800186614652008-09-22T10:49:00.000-04:002008-09-22T10:55:10.293-04:00

I usually think of "corn season" as coming to a conclusion at the end of August. By September I remember my parents always commenting that it was "past prime"in upstate New York. Well, this year, here in Connecticut, I'm still getting lots of fantastic fresh corn from the farmers markets! Because my family loves corn so much, I make sure to get it every week. This week I've been using corn to

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-90653296512511227992008-09-14T11:56:00.000-04:002009-05-18T14:57:44.979-04:00

Summer is almost officially over.... but there is still plenty of time to indulge in some ice cream! I recently completed an exhaustive search for some of the best ice cream for Fairfield Magazine. It was a tough job, but someone had to do it! Here are some excerpts from that article, which appears in full in the current issue of the magazine (Summer 2008, p. 10).When it comes to homemade ice

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There is quite a bit of controversy about salmon. Some experts say eating salmon up to twice a week is a great idea. It is rich in protein and heart-healthy Omega-3 fatty acids. Others say to eat salmon, but make sure it is wild-caught, because the high levels of mercury, PCBs, and other toxins in farm-raised fish is extremely unhealthy.The vast amount of research on this topic is a lot to wade

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-6307716954358423562008-09-01T09:06:00.000-04:002008-09-01T09:49:40.804-04:00

The rain was coming down in sheets on Saturday, the day I normally head to the farmers market to pick up my CSA farm share. The market is scheduled to run rain or shine, but since lightening and tents with metal poles are probably not a good combination, everything was on hold until the skies cleared. A few hours later, the rain had slowed to a drizzle, so I headed over to see what Lexi at Gazy

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During the summertime, tomatoes are everywhere and at the peak of freshness, so take advantage of the bounty! This week at the farmers market there were a few different varieties of tomatoes, including Beefsteak, Ugli (an heirloom variety), and cherry tomatoes-both red and yellow. Naturally, I had to get some of each. Not only do I love summer tomatoes, fresh off the vine, I especially love the

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-15649209156360810922008-08-17T09:31:00.000-04:002009-05-18T15:03:23.343-04:00

When I discover a new restaurant (or one new to me, at least), I usually end up profiling it here on my blog. It was once pointed out to me that I never write a bad review--- and that would be a correct observation. I made a conscious decision that if I were going to spend time writing about an eatery, it would be because I liked it! Therein lies the beauty of this blog---no one is paying me, so

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-28748167315859450072008-08-13T12:12:00.000-04:002009-02-13T12:19:31.056-05:00

As a kid, I hated eggplant. Okay, maybe that is a bit of an overstatement; I thought I hated eggplant. To start, I didn’t like the name. I wasn’t wild about the egg, and figured that anything bearing its name, much less a plant, couldn’t be much better. Besides, it was brown and mushy and there was no way I was eating it.I’m happy to report that things have changed. Eggplant is available year

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-44810637132159810742008-08-10T12:12:00.000-04:002008-11-13T17:44:04.398-05:00

In this week's CSA farm share I received some gorgeous, plump raspberries. I decided I'd better use them quickly, since they are delicate and don’t last very long. Raspberries usually will start to get moldy after only a day or so, but I've found you can extend their life a bit if you refrain from washing them right away and keep them refrigerated. However, be sure to thoroughly wash them just

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-73165084090052372102008-08-06T12:08:00.000-04:002009-02-13T12:12:14.942-05:00

I love farmers markets. I love how the fresh produce is haphazardly placed in bushels, on tables, and in crates….none of those perfect pyramids of peppers or gravity-defying walls of grapes so common at certain unnamed grocery stores. I love the colors, the smells, and the energy of the farmers market. In most cases, the produce was picked earlier that morning, the dirt still clinging to the

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-21669171318643627362008-08-03T12:30:00.000-04:002009-05-18T15:04:59.972-04:00

Living in Fairfield, we are right next door to Connecticut's largest city, Bridgeport. Luckily for us, it has some fantastic eating destinations. If you're looking to liven up your weekend, head for the border and check out one of these great Bridgeport eateries!In the past few years, several sections of Bridgeport have seen lots of positive development. The Black Rock Historic District has seen

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-24751624143525103102008-07-27T11:59:00.000-04:002008-11-13T17:44:04.699-05:00

Not only have I been getting great zucchini from the farm stand, but now my neighbor is giving them to me. People with gardens are always growing more than they can eat, and usually end up begging you to take their surplus. No one needs to ask me twice---because I'll take all of it and use it to stock my freezer with all sorts of goodies. This way, long after zucchini are out of season, I'll

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-70617066370404612162008-07-20T11:47:00.000-04:002008-11-13T17:44:05.041-05:00

After a few weeks of going to the Greenfield Hill Farmers Market to pick up my CSA share, I finally understand the drill. The Gazy Brothers Farm table is usually the most popular at the market, so asking lots of questions (as I'm prone to do) isn't always possible. For someone new to the whole CSA concept, it can be a little confusing. This week, a fellow CSA shareholder explained how to choose

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-13484855730397553052008-07-13T12:02:00.000-04:002008-11-13T17:44:05.739-05:00

Just like last week's summer strawberries, there is nothing like a fresh summer tomato right off the vine. In my CSA share this week, there were two types of tomatoes. Nice big juicy ones perfect for slicing, and smaller cherry tomatoes just right for a summer salad. The minute I laid my eyes on those large tomatoes, I conjured up an image of the great BLT panini I was going to make for lunch the

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-83308271319315597822008-07-06T11:08:00.000-04:002008-11-13T17:44:06.002-05:00

Last weekend I picked up my first official CSA farm share of the summer growing season from the folks at Gazy Brothers Farm. Although they are located in Oxford, Connecticut, they attend the Saturday Farmers Market here in Fairfield, so it is easy and convenient for me to pick up my share. (For those of you not familiar with CSAs, read my blog post describing how it works)I was given a large

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-84729157114985432192008-06-29T20:20:00.000-04:002009-05-18T15:06:34.001-04:00

Last weekend I had my annual reunion with a group of college girlfriends. This year's destination: Boston. Since we'd all already been on the Freedom Trail one too many times, we decided to make the focus of this visit shopping and, more importantly, eating!First order of business when we arrived was lunch. We ducked into Croma on Newbury Street and had some delicious panini----chicken and

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-45869938242785630182008-06-22T19:51:00.000-04:002008-11-13T17:44:06.146-05:00

Up until recently, I'd never given much thought to corn. Sure, in summertime I'll eat fresh corn on the cob any night of the week. But the sweet corn of which I speak seems to have fallen out of favor with big-time growers. Other than the small-scale farms, most corn-producers are growing a completely different variety of corn because it is what garners the most money for them. The corn they grow

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-73829370079698051082008-06-15T13:05:00.000-04:002009-04-21T10:29:29.441-04:00

UPDATE: Unfortunately, as of April 21, 2009, Zest will be closing due to the economic downturn. It will be greatly missed, but many of the signature dishes will now be available at its sister restaurant, DaPietro's, also in Westport. Zest Cafe & Restaurant opened its doors in 2006 in the vault of the former Westport Bank and Trust on Church Lane. Owners Pietro and Janine Scotti, who also own Da

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-52908282738180462672008-06-09T18:08:00.000-04:002008-11-13T17:44:06.667-05:00

No, I am not on the payroll at Trader Joe's. Nor am I getting any kickbacks or free groceries from them. I just love Trader Joe's for a million reasons, and I'll give you a few of them here. In my cooking school, when someone asks where to find a certain ingredient we're using during class, the answer is more often than not "at Trader Joe's!" Although the store here in Fairfield, Connecticut is

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com2tag:blogger.com,1999:blog-8437364530824267434.post-10213647788957637242008-06-01T13:00:00.000-04:002008-11-13T17:44:09.340-05:00

Long before I ever believed that I could get paid for developing recipes, I would peer into my refrigerator and attempt to create a dish from whatever random foods I found on the shelves. I enjoyed the challenge of making something delicious from unlikely pairings of ingredients. Tonight was one of those nights, when come dinner time, I didn't have a plan. I had a handful of grape tomatoes that

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-71471776534979797482008-05-27T09:00:00.000-04:002008-11-13T17:44:09.557-05:00

We've all had those days where we think "what on earth am I going to cook tonight?" Instead of reaching for the phone to order Chinese food, try Googling the contents of your fridge. Yes, you read correctly---Google them! Before I became comfortable creating my own recipes out of leftovers, pantry items, and whatever else I could find in the house, I would type in the names of a few ingredients

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-36861012557314465782008-05-20T08:30:00.000-04:002009-05-18T15:07:46.145-04:00

I love pizza, but I'm a bit of a purist when it comes to the perfect pie. Spare me the Hawaiian Pizza, the BBQ Chicken Pizza, and the Cheeseburger Pizza, please. I prefer a good ol' plain cheese pie. Every now and then I'll take a walk on the wild side and get sausage (crumbled, not sliced), but by and large, I like to keep it simple. This works for my kids too, who don't care for "stuff" on

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com2tag:blogger.com,1999:blog-8437364530824267434.post-51246683447322369852008-05-11T11:55:00.000-04:002008-11-13T17:44:10.648-05:00

Ask any kid about his or her favorite snack food and you'll inevitably hear about some sort of junk food. Ice cream, cookies, chips and candy have forever been associated with the between-meal munchies. In an effort to encourage children to make smarter snack choices, the Junior League launched "Kids in the Kitchen", a nationwide event connecting inner-city kids with nutritionists and chefs in

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com2tag:blogger.com,1999:blog-8437364530824267434.post-55750661530747958822008-05-04T23:24:00.001-04:002011-06-24T22:34:13.341-04:00

***Please note that Sarabande is now closed. Sarabande, a modern American bistro in Fairfield Center, is a restaurant I recently rediscovered. The menu, which changes seasonally and features appetizers, gourmet pizzas, entrees, and main course salads, has something for everyone. That is not to say it lacks focus; it features fresh, high quality ingredients artfully prepared to please a wide

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-39846996723181582082008-04-28T12:00:00.000-04:002008-11-13T17:44:11.287-05:00

Tea. We drink it hot. We drink it iced. We drink it black, with lemon, or with milk and sugar. However we like our tea...we rarely think beyond the mug. I was no different, until last fall, when I received an interesting phonecall from the Bigelow Tea company."We are looking for someone to develop recipes using tea as an ingredient," they said. "Are you interested?" Up for a new challenge, I

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-48898783215146800732008-04-20T18:43:00.000-04:002008-11-13T17:44:11.374-05:00

A panini press is something I'd avoided buying for years. Why? I have no idea. Perhaps because it was just one more gadget to store in my cabinets. Or, perhaps because I figured it would go the way of the other small appliances I use only once or twice a year--relegated to the basement.I'd written articles on indoor grilling and always included a section on contact grills (the less fancy name

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-75759191583804819852008-04-14T11:37:00.000-04:002008-11-13T17:44:11.556-05:00

Lexi was back again this week with a half share of this week's harvest from the Gazy Brothers Farm. It included a big bunch of crunchy bok choy (which I plan to use in tonight's stir fry), more green garlic, and some absolutely gorgeous radishes. Pretty as they are, radishes were never one of my favorite things. My husband, on the other hand, loves them. His family always had a garden, and

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-23085559122541992762008-04-07T13:00:00.000-04:002008-11-13T17:44:11.837-05:00

The phone rang, and it was Lexi Gazy "from the farm", as she said. That would be Gazy Brothers Farm in Oxford, CT, where I recently joined the CSA (Community Supported Agriculture). For those of you who aren't familiar with CSAs, they are programs where you agree to purchase a “share” of the farm, and in return, you receive weekly harvests of whatever is in season at the time. For creative cooks

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-39050320907026975592008-03-30T21:34:00.001-04:002011-06-24T22:34:53.723-04:00

***Please note that Entrees Made Easy is now closed. A couple years back, someone said to me, "you should open one of those places where you assemble meals to keep in your freezer!" The suggestion wasn't particularly far fetched, given my love of cooking. I thought that this concept was an excellent idea for someone else to pursue---someone who didn't love teaching cooking as much as I do. "

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com2tag:blogger.com,1999:blog-8437364530824267434.post-78761118357865960602008-03-24T18:41:00.000-04:002008-11-13T17:44:12.242-05:00

March 19th is Saint Joseph's Day, and my Italian-American family always celebrated with a special dish. It is a holiday most often celebrated in southern Italy, and in many villages, altars made of bread were constructed to honor St. Joseph, who was a carpenter by trade. Also typical of the day are Sfingi (sweet ricotta filled pastries) and special meatless dishes (since the day typically falls

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-51633112271222976492008-03-24T12:48:00.000-04:002008-11-13T17:44:12.391-05:00

I recently took a career education course at the Institute for Culinary Education in New York City entitled "Recipe Testing and Development". Taught by Food Network recipe developer and blogger, Sarah Copeland, the course delved into the way recipes are conceived, created, written, and tested.To drive home the importance of testing, retesting, and testing a recipe again, we did an exercise using

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-6412508736251111812008-03-16T23:37:00.000-04:002008-11-13T17:44:12.546-05:00

There are lots of reasons to look forward to Easter. For Christians, it is the most sacred of religious holidays. For children, it marks the coming of the Easter bunny. For the non-religious, it signals the unofficial start of spring. I celebrate it for all of these reasons, and more---like for the food! Most people do not consider Easter a big "food holiday" like say, Thanksgiving or Christmas,

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com2tag:blogger.com,1999:blog-8437364530824267434.post-27597865969782922502008-03-09T20:53:00.000-04:002008-11-13T17:44:12.936-05:00

Growing up, I remember waiting each summer for the fresh corn to arrive at the local farm stand. My father was insistent that corn from the grocery store was sub-par, and he only bought from one particular farm stand which he felt had the best corn. "Butter and Sugar" was the variety we favored----and the farms in Schoharie County did it best. The season was limited, so we literally ate corn with

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-34277696420264723672008-03-03T00:56:00.000-05:002008-11-13T17:44:13.255-05:00

Necessity is the mother of invention. I'm guessing that is how the concept for banana bread came about. Let's face it, no one goes to the store to buy bananas with the intention of using them for a quick-bread or muffin. Most people who bake at all, bake banana bread only when they don't know what to do with a few overripe bananas which have been sitting on their counter for several days.In my

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-67839970795435384802008-02-17T17:26:00.001-05:002011-06-24T22:35:57.209-04:00

UPDATE: Please note that as of April 2009, Fraiche Restaurant is closed. The Fairfield restaurant scene has always been reliably good, if not always exciting. However, in recent years, several newer restaurants have received quite a bit of attention. Many of these buzz-worthy eateries were almost destined to succeed. Hotspots like Pepe’s Pizza, Barcelona, and The Beach Café already cracked the

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com3tag:blogger.com,1999:blog-8437364530824267434.post-72134128748797076962008-02-10T20:26:00.000-05:002008-11-13T17:44:14.522-05:00

When my husband and I first got married, we lived in what I thought was a gem of a one-bedroom New York City apartment. Why was it so special? It had a fully-operational kitchen! It was was a small, galley style arrangement, but had all the requisite appliances, and even a dishwasher. Perhaps "requisite" is not an accurate description; one apartment we went to see had nothing more than a

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-1148861901301812812008-02-04T13:40:00.000-05:002008-11-13T17:44:14.677-05:00

Nothing is better on a cold winter day than a nice bowl of hot soup. Whether it is from a can (I love Progresso Lentil), a box (Trader Joe's Roasted Red Pepper and Tomato is terrific), or from a packet (okay, maybe skip that one), soup makes the perfect lunch, a great starter at dinnertime, or even a nourishing snack. However, what a lot of people don't realize is just how simple it is to make

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-16217855687355368272008-01-31T14:12:00.000-05:002008-11-13T17:44:15.094-05:00

I am not a football fan. If I didn't live in Connecticut, midway between the homes of the New York Giants and New England Patriots, I may not even know who was playing in this Sunday's Superbowl. However, liking football is certainly not a prerequisite for hosting or attending a Superbowl party. I'm game for any kind of party that involves food...so flip that coin and count me in!While normally

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-30960545070916698252008-01-29T23:52:00.001-05:002011-06-24T22:36:37.749-04:00

***Please note that Coppia is now closed. After driving by it for ages, I finally decided to try Coppia Ristorante, located at 937 Post Road in Fairfield. I'd read a good review and was intrigued, but had never actually met anyone who'd been there. Then, about a month ago when my daughter's play group decided we all needed a "grown-up girls' night out", I suggested we try Coppia, and everyone

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-38470444603533445182008-01-21T13:31:00.000-05:002009-05-18T15:10:07.507-04:00

It seems as though I'd been watching the renovation at 1612 Post Road in Fairfield forever. The tired building that once housed a chocolate store, an insurance agency, a short-lived tea shop, and an aging "townie" bar, slowly began the process of modernization well over a year ago. The space was gutted and redivided, and the facade got a complete face lift. When a cosmetics store and a trendy

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com1tag:blogger.com,1999:blog-8437364530824267434.post-71138613223416993102008-01-14T17:38:00.000-05:002008-11-13T17:44:15.992-05:00

The first time I saw a public school lunch menu was this past September when my oldest child started kindergarten. To say I was shocked, is putting it mildly. Considering that the percentage of kids who are overweight has doubled since the time I was a kid in the 1970s, the fact that school lunches are loaded with so much fat and sugar is unconscionable.Some recent entree selections from the "hot

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For my family, Sunday dinner was always special. My mother's Italian-American family always celebrated Sunday with pasta and "gravy", the homemade tomato sauce simmered with meatballs, sausage, and pork ribs. First we'd eat the pasta and gravy, then my grandmother would serve the meat cooked in the sauce as a second course. This was followed by another entire meal consisting of some type of roast

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In many cultures, eating lentils on New Year’s Day is considered to be good luck. Italians believe that the lentils represent coins, and eating them will bring prosperity in the new year. Every January 1st, Hungarians and Brazilians eat lentil soup hoping it will bring riches, and even in the American South, families are served "Hoppin' John", a lentil, black-eyed pea, and greens stew, which is

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One of my most cherished Christmas memories dates back to Brooklyn, New York, circa 1978. One evening, while visiting my grandparents for the holidays, my mother decided to visit an old high school friend. For a reason I still can not fathom, I pitched a childish fit and refused to go. In an uncharacteristic move, my parents actually gave in to me, and allowed me to stay behind with my

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Osianna opened its doors during the summer of 2007, in a space that seemed to have a somewhat unlucky track record. In the past several years it was a French restaurant (Voila), then an unmemorable seafood restaurant, and later a New England-themed eatery(Sherman's Reef). Finally, the owners of the wildly popular Quattro Pazzi and Cafe 4 Quattro restaurants claimed the space and turned it into

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Deceptively Delicious, a cookbook recently released by Jessica Seinfeld (yes, that Seinfeld), has stirred up quite a bit of controversy. I first learned about the book when Oprah featured it on her show in early October. As we all know, what Oprah touches turns to gold. Just think Dr. Phil, Dr. Oz, Rachael Ray, and every Oprah Book Club selection since its inception. The cookbook's concept is

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While browsing around The Pantry, one of my favorite local gourmet markets, I came across a package of farro. I had eaten farro a number of times, but had never cooked it myself. Farro, also known as "emmer wheat" is a hulled wheat common in Italy. What I discovered, was that it was similar to barley in texture, but nuttier and more delicious.The day after I purchased the farro, I received an

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 If you are like me, I make an extra big turkey on Thanksgiving because I enjoy the leftovers more than the actual meal. The next day, instead of fighting the crowds at the mall trying to get a head start on Christmas shopping, I prefer to relax at home ... with my leftovers. I admit having a weakness for cold stuffing and turkey sandwiches slathered with mayo, but I also enjoy coming up with

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Normally, I would never buy a book called Skinny Bitch ( by Rory Freedman & Kim Barnouin, Running Press, 2005). The title alone gets me riled up for a variety of reasons, which I won't go into right now. However, when my friend JH recommended this book, I decided to give it a read. JH is wholly committed to healthy living, organic food, and holistic healing. She described it as a book to help get

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In 1995, I decided to combine my passion for food and cooking with my love of teaching, and began teaching cooking classes. I started by teaching through the local Continuting Educaton Program. After less than a year, I built up a bit of a following and decided to go into business for myself. However, despite my busy schedule running a small business and teaching classes at my house each week, I

The Secret Ingredienthttp://www.blogger.com/profile/07598771086025566475noreply@blogger.com0tag:blogger.com,1999:blog-8437364530824267434.post-33937204544872203312007-10-28T23:02:00.002-04:002011-10-20T13:43:51.600-04:00

Lately, it seems as if the blog-gods have been willing me to write about pumpkins...and since it is almost Halloween, why not? Everywhere I turn I see pumpkin-flavored foods----my neighborhood ice cream parlor has pumpkin ice cream on special, Starbuck's reportedly has pumpkin scones (although I've only heard about them!), my mother sent me a recipe for pumpkin soup, and then, last Sunday, one

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Simply put, I love my salt pig. I bought it many years ago from a cooking catalog, which probably no longer exists. At the time, I wasn't even sure I would like it, and I'd never seen one in person, but the concept seemed like a good one. Up until that point, I kept my salt in a small ramekin on my counter top. It was perfectly serviceable, however, I often wondered if I was seasoning my food

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Bloodroot, on the water in Bridgeport, Connecticut, describes itself as a "feminist, vegetarian restaurant". That alone was enough to make me curious. I consider myself a feminist, and I definitely like vegetarian food, so when a friend suggested we plan a visit, I was game (naturally, as two full-time moms and part-time professionals, it took us literally six months to find a date, but we

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Figs. What’s not to love about figs? They may not look so special on the outside, but slice them in half and you’re in for a treat. The ruby-red center is soft, sweeter than sugar, and nothing short of pure bliss. Indigenous to Asia and the Mediterranean, figs have been grown in the United States since the mid-1700s when Spanish missionaries brought them to California. Today, figs are grown all

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Mary Cannon (l) and Angela Salvo (r), both of Fairfield, browsing through cookbooks.On Saturday, September 22, 2007, I held The First Annual "Cookbooks for a Cause"---a cookbook sale for charity. As a cooking instructor and owner of The Secret Ingredient Cooking School, it was important to me to give back to the community which has been so supportive of my business. Thanks to MANY people and

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Beer in a can reminds me of college. I think of the frat boys chugging it, then smashing the cans on their foreheads, or making huge pyramids of the empties. "Shotgunning" is another frat boy activity that comes to mind when I think of beer cans. For those of you not "in the know" about such hi jinks, this involves making a hole in the side of an unopened can (usually done oh-so-safely with a

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