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Welcome to our expanded food coverage
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.
Seasoned Recipes
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.
Simple, delicious, fast. Maybe serve some toast on the side? I like to have a little crunch from the bread, just for contrast.
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.

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

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

All Things We're Cooking from NPR - Your family recipes and the stories behind them
Left: A family photo of Lily Liu and her father, Tai. Right: A plate full of scallion pancakes held by Lily's niece.
Lily Liu
Collage by NPR
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.

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


Have a burning cooking question? Ask Chef Plum!

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