Food & Drink

When I say this is a tenderloin, I mean that loin is gonna be tender. And because it’s such a beautiful cut of meat, it isn’t difficult to get the juiciest and most flavorful loin roasted right in the oven. Just remember to go low and slow. Trust me, if you serve this, your dinner guests are in for an amazing meal, and you’ll hear the compliments all night long. A 4-pound tenderloin will feed a good number of people with leftovers, but it can be pricey. If you’re looking for a smaller portion, just ask at the butcher counter, and they will cut the size you need and usually tie up the meat for you. Pair this with my simply perfect Mashed Potatoes and green beans and enjoy! The post Oven-Roasted Beef Tenderloin 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.

Oysters are the cleaning crew of the ocean. Each one can filter up to 50 gallons of water a day, removing pollutants. They’re also an aphrodisiac (not proven, but let’s pretend it’s true) and are surprisingly low in calories (if you’re interested in such a thing). And, of course, they are delicious. Which is why I’m a huge fan of serving them in as many preparations as possible, while also making sure to source them responsibly so that they can keep on working their underwater magic. The post Oysters, Three Ways appeared first on Connecticut Public.

Canned or refrigerated prepared beets make quick work of this robust salad. The sweet-and-sour dressing gets texture and richness from pumpkin seeds mixed with honey and vinegar. To keep the salad tasting bright and fresh, be generous with the honey and vinegar. Letting the shallots rest for a few minutes after dressing mellows their bite. The post Beet and Pumpkin Seed Salad appeared first on Connecticut Public.

When I was a child, my grandmother would send us care packages from Italy. They usually consisted of good espresso beans, a few kinds of hard cheese, some hard candy, and a large bar of chocolate. This bar wasn’t a candy bar—it was a heavy, loaf-size chocolate studded with hazelnuts. The chocolate was just soft enough to cut into slices and eat by the piece or spread onto a slice of bread. I loved this bar, as it came in dark chocolate, white chocolate, or sometimes a combination of the two. I have never been able to find anything like it here in the States, so using a silicone loaf pan that the chocolate will not stick to, I started making it at home. I love adding a bit of texture to one of the layers, so French feuilletine or crispy rice cereal is mixed in. While it is sold commercially all over Italy, this snacking bar is prepared by chocolatiers on All Souls’ Day (November 2) in Naples. The post Cioccolato da Taglio (Sliceable Chocolate Snacking Bar) appeared first on Connecticut Public.

Salmon is remarkably rich, comfortably handling the heat of a broiler for this no mess, one bowl, one sheet pan dinner. The post Sohla El-Waylly ‘s Crispy-Skinned Salmon with Radishes & Nuoc Cham appeared first on Connecticut Public.

Instead of making a tart shell, this crust is made like a graham cracker crust but with chocolate wafers. The filling is like chocolate mousse with chocolate ganache on top. The post Ina Garten’s Dark Chocolate Tart appeared first on Connecticut Public.

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. The post Vegetable Dumplings appeared first on Connecticut Public.

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. The post Chocolate-Cardamom Pot de Crème appeared first on Connecticut Public.

Because Injy Farat-Lew likes to make food that is easy and delicious for her ever-appearing guests, this flourless chocolate cake—a cake that has been around since Europeans started using chocolate and has wandered as much as Injy’s family—is a favorite dessert. The post Flourless Chocolate Cake appeared first on Connecticut Public.

This is one of the first dishes I was allowed to put on the menu as a young chef. It has changed over the years, but it is undeniable that scallops and bacon are a classic combination. We use tasso ham, but you get the idea. The post Pan-Seared Sea Scallops and Tasso Ham appeared first on Connecticut Public.

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. The multistep process to achieve this texture may look daunting, but rest assured, even if you make the dough slightly tougher or can’t fold in as much filling as you hoped, the result will still be a delicious pancake that’s full of flavor. The post Scallion Pancakes 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.