Food | Connecticut Public

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Seasoned

Seasoned is a monthly podcast from Connecticut Public that explores our state’s seasonal ingredients and the passionate people who grow and cook our food.

Tyler Russell

Connecticut Public

CT restaurants that have stood the test of time, plus John Kanell’s ‘Preppy Kitchen’

Robyn Doyon-Aitken

Rosca de Reyes, a traditional sweet bread for Three Kings Day, is being sliced from a baking pan.

Mark Mirko

Connecticut Public

Michael Twitty’s ‘Koshersoul,’ Rosca de Reyes from Atticus Bakery, and natural wines to try

Robyn Doyon-Aitken

Seasoned Recipes

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Chocolate-Cardamom Pot de Crème

This classic French dessert is essentially the perfect adult chocolate pudding. These smooth-as-silk baked custards are rich and well balanced with a deep chocolate flavor that is complemented by earthy cardamom.

Seared Scallops with Parsley Salad

Simple, delicious, fast. Maybe serve some toast on the side? I like to have a little crunch from the bread, just for contrast.

Breakfast Nachos

One night when I was a kid at sleepaway camp, our counselor told us she couldn't wait to go to sleep so she could wake up and eat breakfast. This tiny moment has stuck with me for all these years and I always think of her when I'm anticipating a really fun breakfast.

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Vegetable Dumplings

The dumpling filling has a well-balanced texture with veggies, tofu, and rice vermicelli and is seasoned with plenty of aromatics, soy sauce, and just a dash of curry powder to enhance its richness.

Flourless Chocolate Cake

I know many good cooks but none who entertains as joyously and effortlessly as Injy Farat-Lew. More often than not, when Injy and her husband, Jason, invite friends for lunch or dinner at their sprawling home on Martha's Vineyard, she will serve this elegant flourless chocolate cake for dessert.

Scallion Pancakes

There are many approaches when it comes to making scallion pancakes. The ones that I ate growing up and love the most are the street-style pancakes with a thin, crispy crust and super-tender texture inside.

Red Velvet Cake with White Chocolate Frosting

A classic red velvet cake is soft and velvety in texture, faintly chocolaty in flavor, and typically paired with tangy cream cheese frosting.

Smoky Guacamole

This rustic guacamole, popular in Mexico City and throughout central Mexico, is made with mashed charred fresh chiles, garlic, and onion, adding a layer of rich smoky flavor to the avocado.

Bloodroot's Sourdough Chocolate Devastation Cake

The Sourdough Chocolate Devastation Cake from Bloodroot is an easy-to-make rich, delicious vegan cake. You will need good quality unsweetened cocoa and a sourdough starter.

Four-Onion Dip

You might argue that onion dip could appear almost anywhere in this book, but the scallions—their color and fresh bite—are what really bring this version to life.

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Air-Fried Chicken Wings with Honey Barbeque Sauce

There are few spots as idyllic to drink a beer than the expansive farm that is home to Stone Cow Brewery. It's an actual working dairy farm, and much of the food that is served from the on-site kitchen is locally sourced.

Cocoa-Orange Fish

Cocoa powder transforms both savory and sweet dishes. Its luxurious earthiness adds depth to proteins, like the fish in this recipe. Be sure to use unsweetened cocoa powder; swapping out the benne seeds with sesame seeds and maple sugar with light brown sugar is fine.

Avgolemono (Greek Chicken Soup)

Thanks to my dad's Greek heritage, my mom learned how to make a number of traditional Greek dishes. This one was what was offered whenever my brother and I got sick. And let me tell you, it blows regular chicken soup out of the water.

Sesame Noodles

My mom whips up sesame noodles on a hot summer night when she doesn't feel like standing in front of a hot stove. With its nutty, savory sauce that has hints of sweetness and spiciness, this dish is always a crowd-pleaser.

Rodney's Ribs with Baked Cowpeas

If you've been to Charleston, you've likely heard about Rodney Scott, the James Beard Award-winning chef and barbecue pitmaster. We were lucky enough to have Rodney cook with us in Harlem during the spring of 2018 for Harlem EatUp!

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Dutch Oven Chicken Pot Roast with Fingerling Potatoes, Shallots, and Olives

Few things are more comforting than the smell of a chicken roasting in the oven, promising a delicious dinner to come, especially on a crisp fall day.

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Costillas de Cerde con Salsa BBQ de Guayaba

These are fall-off-the-bone, finger-lickin' addictive ribs. I made them once for Tata, and I swear she ate half a rack alone, wiping BBQ sauce off her face with the back of her hand, as did my pseudo-vegetarian mother.

Wonton Meatballs

These bouncy flavor-packed meatballs remind me of my mom's pork and shrimp wonton filling. Even my picky son Ollie gave this recipe his enthusiastic seal of approval.

Up-Beet

Full body and robust tannins are what you get with this drink, which Angler's former beverage director, Brandyn Tepper, pairs with truffle-topped pasta or, in the summer, hanger steak with salsa verde.

Kicha Fit Fit (Torn Flatbreads With Spiced Butter and Yogurt)

Fit fit, broken pieces of flatbread cooked with fat and spices, is a typical dish throughout East Africa and is made with either Ethiopian-style injera (a flatbread made from fermented teff flour) or Eritrean kicha, like the one Ma Gehennet taught us how to make.

David Standridge's Tuna Bolognese

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Mofongo con Camarones

Mofongo is a Puerto Rican dish, with Angolan roots. And, as Irma says, like any true Dominican, she can never get enough plantains, plus she loves shrimp. According to Irma, this dish represents her like no other.

Paleo Pot Stickers

Homemade dumplings are the physical embodiment of the love Asian moms have for their kids. I still think fondly about wrapping dumplings with my mom and grandma at our kitchen table, and happily gobbling ‘em up (the dumplings, not my family) as soon as they left the frying pan.

Haitian Spiced Pineapple Upside-Down Cake

Mom often made pineapple upside-down cake, the most famous of Haitian desserts, augmenting a boxed mix with various spices and extracts brought from Haiti by visiting relatives and popping a can of pineapple (and some freakishly red maraschino cherries) for the topping.

Spaghetti alla Puttanesca

This dish, the story goes, was popularized in Naples, where the women of the night used its aroma to lure men into the brothel. Puttanesca by that name is fairly new—dating only to the mid-twentieth century, but the dish itself goes back much farther, likely at least to the nineteenth century.

Suya

Suya is the grandfather of American BBQ. In Nigeria, the spices draw out and ﬁre up the meats, often cooked over an open ﬂame. Here I do the same. But if you don't have a grill, use a well- oiled cast- iron skillet over high heat in a kitchen with open windows.

Jerk Chicken Ramen

Jamaican food will always connect me to my parents. This dish is a dream for me: it represents who I am as a chef and celebrates my mother and father's birthplace, Jamaica, as well as the history of my ancestors, the Maroons, the Taino, and the Arawak people.

Pumpkin Turkey Chili

Pumpkin adds texture and nutrition to this chili that is packed with flavor (and extra veggies)! My favorite way to eat it is with sliced avocado on top.

Healthy Alphabet Soup Copycat

Enjoy the nostalgic red can of alphabet soup that you grew up on (and that continues to be a kid favorite) with this delicious version made with real ingredients, zero preservatives, nourishing bone broth, and super fun pasta letters.

Cucumber-Miso-Kelp Dip

Whirl up some cottage cheese (or yogurt or sour cream) with a cube of fresh/frozen kelp (or pulverized dried seaweed), miso paste, and fresh dill and you have an instant dip for raw fennel, carrots, peppers, celery and/or chips or pita bread.

Cauliflower Cacio E Pepe

Cacio e pepe deliciously demonstrates how a few basic ingredients can combine to become so much more than the sum of their parts.

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Restaurant Road Trip

Who’s serving some of the best and most unique breakfasts, lunches and dinners in the state? Find out on Restaurant Road Trip!

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Connecticut Garden Journal

Connecticut Garden Journal is a weekly program hosted by horticulturalist Charlie Nardozzi.

Calamondin Orange tree growing mini oranges.

Catherine Falls Commercial

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Connecticut Garden Journal: Tips for growing citrus indoors

Charlie Nardozzi

Thomas Barwick

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Connecticut Garden Journal: Tips for storing root vegetable crops indoors

Charlie Nardozzi

Food in the News

All Things We're Cooking from NPR - Your family recipes and the stories behind them

Lily Liu

Collage by NPR

A scallion pancake recipe is layered with thoughts of family, China and a tiny secret

Wynne Davis

A daughter recalls her immigrant parents and her father standing by the stove making scallion pancakes on Sunday mornings. Her siblings now make the pancakes for their children.

Kaitlyn Hennacy

Collage by NPR

These bamboo buns came from China with Grandma. First we forage, then we cook

Wynne Davis

Maureen O'Reilly

Collage by NPR

It took clever thinking to write a recipe for this Irish soda bread, a family favorite

Wynne Davis

The Splendid Table

Hosted by award-winning food journalist Francis Lam, The Splendid Table is public radio's culinary, culture, and lifestyle program that celebrates food and its ability to touch the lives and feed the souls of everyone.

748: Dr. Jessica B. Harris Special

We spend the hour with the iconic, Dr. Jessica B. Harris, the groundbreaking scholar of African American food and author of High on the Hog.
773: Happy Lunar New Year!

This week, we’re celebrating Lunar New Year with Sarah & Kaitlin Leung from the Woks of Life, Vietnamese icon Andrea Nguyen, & Korean chef Hooni Kim

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