Food & Drink

Taiwan is now famous for beef noodle soup, but many Taiwanese people two generations ago did not grow up eating it. My A-Má, for one, has never eaten beef in her life. As a girl, she was taught that cows and oxen were hardworking, sagacious beasts not meant for food consumption. In these earlier times, people’s livelihoods depended on cows not only for heavy-duty agricultural work but also for cargo and transportation. The animals played such an important role that many considered them family. Folklore deemed only the most ungrateful farmer would slay and consume their loyal companion. Doing so would simply invite karmic retribution, so the thought of eating beef hasn’t crossed her mind since. My mom, on the other hand, is part of the generation for whom eating beef became more socially acceptable. Cows and oxen on farms were gradually replaced by tractors, their iron counterparts. And postwar, in 1949, Chinese and Muslim soldiers brought over their beef-eating habits and affinity for wheat flour noodles. When my mom was in middle school, she tried beef for the first time: a friend’s mother, who was a Chinese immigrant, cooked a bowl of beef noodle soup for her. The post Beef Noodle Soup appeared first on Connecticut Public.

Brownies and chill, anyone? These chocolate and peanut butter brownies contain sugar-coated peanuts and are topped with salted pretzels. They are perfect for a date night on the sofa with yourself or with the one you love. Using soy sauce in place of salt balances the richness of the brownie and adds an extra layer of umami flavour. The post Date Night Brownies appeared first on Connecticut Public.

Note: Use a good brand of Thai curry paste for the best taste.KCALS per serving 300 FAT 16.5g SAT FAT 8.7g CARBS 11.7g SUGARS 4.6g FIBRE 2.8g PROTEIN 24.7g SALT […] The post Thai Green Pork Curry appeared first on Connecticut Public.

I grew up eating beignets as if they were the standard doughnut. I didn’t realize they are special to Louisiana, because they were such a constant in my life. These are my favorite doughnuts in the world, and I could eat ten of them. The smell of fried dough and powdered sugar all coming together gets me giddy thinking about it. The post Louisiana Beignets appeared first on Connecticut Public.

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. The post Pumpkin Turkey Chili appeared first on Connecticut Public.

This dish calls for a bit of chopped marjoram, an herb that doesn’t get used as much as I think it should. It is from the mint family and has a taste and aroma of oregano but is slightly sweeter. Depending on how many people you’re feeding, you could add more eggs to this— generally, you want 1 to 2 eggs per person. The bread here is a must because the sauce is great for dipping. The post Eggs Baked with Tomato Sauce appeared first on Connecticut Public.

Thukpa is essentially the chicken noodle soup of Tibet, offering the same comforting aspects of chicken soup that we know and love, but with a fiery twist. The recipe originated in eastern Tibet and was brought to northeastern India by Tibetan refugees who settled in this region of the country after the Chinese occupation of their nation. The post Thupka (Chicken Noodle Soup) appeared first on Connecticut Public.

Start to finish: 2 hours (1 hour active) Servings: 8 to 10 its flavor is quite mild, we use a trio of bold ingredients—mushrooms, rosemary and black pepper—to bring depth […] The post Porcini-Rubbed Beef Tenderloin with Roasted Portobello Mushrooms appeared first on Connecticut Public.

Start to finish: 1½ hours (30 minutes active), plus cooling Servings: 2 to 4 This recipe for scalloped potatoes is designed to be easily scaled up to serve as many […] The post Scalloped Potatoes appeared first on Connecticut Public.

This is a great recipe to make with the kids – you can melt the chocolate and spread it out, then have the various different topping and flavouring options ready for them to choose from and decorate the chocolate with. It makes great Christmas gifts too. The post Chocolate Bark appeared first on Connecticut Public.

The turkey crown is dry-brined and the legs are boned and filled with a chestnut, sage and orange stuffing – then roasted. Ideally, you should start to prepare the turkey two days before roasting. The post Bronze Turkey Crown and Legs with Gravy and Stuffing appeared first on Connecticut Public.

Connecticut Pie: With both a state cookie and a state dessert for inspiration, this pie basically made itself! The snickerdoodle is an old-fashioned sugar cookie rolled into a mixture of cinnamon and white sugar; it's characterized by its soft texture, cracked surface, and buttery sweet flavor. I tried to translate the soft butter texture of the cookie into a pie form with the addition of a little real nutmeg as a nod to the state's unofficial nickname, the Nutmeg State. The post Snickerdoodle Pie appeared first on Connecticut Public.

My maternal grandfather, Giovanni, loved frittatas, and this one was his favorite. We had chickens growing up, so eggs were always available, and braided onions were always hanging in the […] The post Prosciutto and Onion Frittata appeared first on Connecticut Public.

This was a favorite salad at my restaurant Felidia, that Chef Fortunato Nicotra would always make. It was one of our best-selling salads, and it became part of our family […] The post Kale Salad with Avocado and Pistachios appeared first on Connecticut Public.

I am often asked, “My family loves chicken; how can I make it differently tonight?” Well, this is a little more complex recipe for chicken, full of surprises and flavor. […] The post Chicken Rollatini with Provola and Artichokes appeared first on Connecticut Public.

Zeppole di San Giuseppe are usually made to honor St. Joseph on his feast day of March 19, which is when Father’s Day is celebrated in Italy. “Zeppole” can refer […] The post St. Joseph’s Zeppole appeared first on Connecticut Public.

My grandmother used the differing temperatures and textures of boiled potatoes, beans, and vegetables to bring salads to life. I loved her approach, and try to bring it to all […] The post Warm Escarole Salad with Cannellini Beans and Mackerel appeared first on Connecticut Public.

Beef rollatini was not a dish I often ate growing up. Beef was scarce, and this was not a style of cooking my grandma often used, but I learned to […] The post Beef Rollatini appeared first on Connecticut Public.