Food & Drink
Cookbook author Blanche Vaughan's turkey crown is dry-brined and the legs are boned and filled with a chestnut, sage and orange stuffing – then roasted.
America’s Potluck: The Recipes of New England
What better way to celebrate America’s 250th birthday than with an epic potluck? Gather your friends and neighbors and design a menu from these regional recipes. America's Test Kitchen relied on in-house expertise, extensive research and outreach to savvy locals to choose the recipes for each region, landing on a mix of state classics, iconic city staples and one-of-a-kind dishes. (Visit ATK's America’s Potluck guide to see their picks from other regions.)
Two-Hour Turkey
Start to finish: 3¼ hours (20 minutes active), plus resting Servings: 8 to 10 The trickiest part of roasting a turkey often is the pileup at the oven. Casseroles, dinner […] The post Two-Hour Turkey appeared first on Connecticut Public.
Blue Ribbon Deep Dish Apple Pie
When it comes to apple pie, the more fruit the merrier. Only, the more apples you pile into the dish, the more likely you are to end up with a big gap between the crust, which sets early in the baking, and the filling, which softens and shrinks by the time the pie is done. The answer, in a technique I adapted from Cook’s Illustrated magazine, is to pre-cook the apples just a bit to “set” their shape. The result is a pie that’s good enough for a bake-off: tall, beautifully domed, and filled to the very top with juicy apples. The post Blue Ribbon Deep Dish Apple Pie appeared first on Connecticut Public.
Warm Autumnal Reviver
The Autumnal Reviver is the perfect cocktail for fall. Jessica Cote of Birch Hill Tavern in Glastonbury shares a warm version of the recipe featuring apple cider and a local bourbon. The post Warm Autumnal Reviver appeared first on Connecticut Public.
Pumpkin Seed Rolls
These rolls are best served the day they are baked. For ease they can be made in the morning, then reheated in 350°F oven for 10 minutes just before serving. The seed-butter mixture can be prepared up to three days ahead and refrigerated. Just be sure to pull it out an hour before using to bring it to room temperature. The post Pumpkin Seed Rolls appeared first on Connecticut Public.
Tuscan Turkey Roulade
Why do we eat turkey only on Thanksgiving?? If it’s prepared properly, turkey can be delicious and easy for any dinner party. This turkey roulade is actually better if you assemble it in advance because the flavors—prosciutto, fennel seeds, garlic, fresh sage, and rosemary—all permeate the turkey. This is classic comfort food with the volume turned up. The post Tuscan Turkey Roulade appeared first on Connecticut Public.
Maple Pumpkin Pie
New Hampshire Pie: For this pumpkin-loving state, I had to make something truly special. My friend Heather runs Middle Branch Farm in New Boston, and once sent me the best maple syrup I have ever had, so I knew I had to infuse the pumpkin pie with a little bit of that maple flavor. The white birch, native to New Hampshire and the state tree, graces the wooded slopes along the borders of lakes and streams and is a staple of the postcard-perfect scenery in the state. I wanted to capture this tree's beauty in a pie crust with details painted in strong espresso. For the birch tree crust design template, click here. The post Maple Pumpkin Pie with Painted Birch Tree Crust appeared first on Connecticut Public.
Smoked Acorn Squash with Bourbon Maple Syrup & Brown Sugar
Tony shared his smoked squash recipe with us as part of our show on Thanksgiving side dishes, but if you’ve got a smoker or a grill, we suggest making this delicious side all fall long, not just for Thanksgiving. The post Smoked Acorn Squash with Bourbon Maple Syrup & Brown Sugar appeared first on Connecticut Public.
Classic Turkey in Pieces
The turkey is broken into its primal cuts, which allows the meat to cook more evenly—in half the time! The meat turns out perfectly cooked, classically flavored, golden brown, and delicious every time—with far less babysitting than a whole turkey. This method frees up the oven sooner, plus the carcass can be simmering into stock for the gravy ahead of time. The post Classic Turkey in Pieces appeared first on Connecticut Public.
Milk-Simmered Mashed Potatoes
Start to finish: 45 minutes Servings: 4 These simple mashed potatoes are silky-smooth and rich, no heavy cream required. To achieve this, we simmer the potatoes in milk, allowing them […] The post Milk-Simmered Mashed Potatoes appeared first on Connecticut Public.
Pumpkin Lasagna Rolls
Cheat Sheet: If you want to turn this dish into a make-ahead meal, prepare it in a freezer friendly tray and then stop after you’ve completely assembled the dish. To reheat, bake at 375°F, covered with foil, for 30 minutes, then remove the foil and bake for an additional 20 minutes. The post Pumpkin Lasagna Rolls appeared first on Connecticut Public.
Pumpkin Cheesecake
I make this recipe every year for my family for Thanksgiving dessert, and I hope you enjoy it just as much as we do. To me it symbolizes thankfulness and gratitude for the love, laughter, and beautiful moments from the past year. The post Pumpkin Cheesecake appeared first on Connecticut Public.
Easy-Bake Herbed Stuffing
Start to finish: 3 1/2 hours (30 minutes active) Servings: 8 Let’s face it, stuffing is basically a flavorful sponge to soak up gravy and any stray melting butter that […] The post Easy-Bake Herbed Stuffing appeared first on Connecticut Public.
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Lidia Celebrates America: Changemakers
Lidia Bastianich travels across America, meeting Changemakers who are working to reframe the way Americans think about food. Lidia encourages us to consider not only what we eat, but also the resources it takes to grow, transport, and package food.
Prosciutto and Onion Frittata
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.
Kale Salad with Avocado and Pistachios
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.
Chicken Rollatini with Provola and Artichokes
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.
St. Joseph’s Zeppole
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.
Warm Escarole Salad with Cannellini Beans and Mackerel
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
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.
Connecticut Public's Recipe Archive provides a straightforward collection of recipes, featuring a variety of dishes for different tastes and cooking styles. The archive serves as an easy-to-use resource for everyday meal inspiration.
From street food in Thailand to a bakery in a Syrian refugee camp to how one scientist uses state of the art pollen analysis to track the origins of honey (and also to solve cold murder cases), Christopher Kimball’s Milk Street Radio goes anywhere and everywhere to ask questions and get answers about cooking, food, culture, wine, farming, restaurants, literature, and the lives and cultures of the people who grow, produce, and create the food we eat.
The Splendid Table has always connected people through the common language of food and eating. Now with award-winning food journalist Francis Lam at the helm, we're bringing forward even more fresh voices and surprising conversations at the intersection of food, people and culture – covering everything from the global appeal of sesame to the impact of Instagram on everyday eating.
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860: Home Cooking with Kay Chun and Chef Katie Button -
837: The Universal Language of Bread with Tony Shalhoub and Maureen Abood -
859: Indian Street Food with Meherwan Irani & Recipes from a Restaurant Daughter with Ming-Na Wen -
836: Italian Two Ways with Chefs Joshua McFadden and Christian Petroni -
858: Mindful Cooking with Eric Ripert and The Two Saddest Kitchens with Roz Chast and Jason Adam Katzenstein -
835: Fall Cookbooks with Aleksandra Crapanzano, Anna Ansari, and Cassie Yeung
