food | Connecticut Public Radio


Flickr Creative Commons, eviltomthai

It seems you can't win with fish.

DC Central Kitchen, Creative Commons

The Connecticut Health Investigative Team or C-HIT has uncovered that many school cafeterias in Connecticut are not getting regular inspections as required by law.  Some schools, who were cited for various health infractions, did not even get a follow-up inspection to ensure they had resolved their health issue.  We talked to C-HIT reporter and co-founder, Lisa Chedekel about the story.

Chion Wolf

Because we're live from Billings Forge in the Frog Hollow section of Hartford today, let's take the opportunity to talk about cities and why some of us love them.

Small towns are great, and suburbs have their purpose. But one of the ideas of a city is the notion that intelligence and creativity can collect in little pockets.

These rich, exotic recipes showcase the special heritage of the Persian community and introduce every cook to the spices and flavors unique to Persian cooking.

My Favorite Baked Salmon

tara hunt/flickr creative commons

Calling All Martini Lovers...
The Food Schmooze Wants YOUR Help! YOU be the judge!

You're invited to The Faith Middleton Food Schmooze Martini Competition.

Sample every type of martini imaginable, and vote for the best--which will be declared Connecticut's Official Martini!

Thursday, June 23rd at 6 p.m.
At the Marquee, 960 Main Street, Hartford, CT

Tickets: $75 per person
Call 860-275-7540 for tickets

Addicted to Food

Apr 25, 2011, creative commons

Cocaine v. Chocolate Milkshake? Could there be a similarity?  

One Yale researcher says that addictions to both food and drugs have similar reactions on the brain. Using an MRI, participants’ brains were scanned while looking at and eating a chocolate milkshake.

In a book that has become a classic for its unique combination of irresistible recipes and hilarious prose, Ann Hodgman throws down a gauntlet that no self-respecting cook can ignore: here are more than 100 recipes for popular dishes she guarantees to be better than anyone else's.

creative commons, Steve Snodgrass

Faith Middleton’s Indian Veggie Burgers

1 – 14 oz. can Chick Peas drained and chopped

1 – 14 oz. can Lentils drained and chopped

1/2 Cup Brown Rice cooked well and drained

1 small Red Pepper diced

1 small Green Pepper diced

6 Green Beans sliced thin

1 Cup Red Onion diced

1/2 Cup Mushrooms diced

1/2 Cup Corn frozen

1/2 Cup Carrots shredded

1/2 Cup Walnuts toasted and chopped

1 Tb Curry

1 Tb Kosher Salt

1/4 tsp. Black Pepper

2 tsp. Hot Sauce

creative commons, Minimalist Photography


From Farmhouse Kitchen FAVORITES

3 Tb Extra Virgin Olive Oil, plus more as needed

3 Lb organic boneless, skinless Chicken (white and dark meat), cut into 1 1/2-inch cubes

1/2 Cup Unbleached White Flour

2 tsp Salt

1/2 tsp Pepper

1/2 tsp dried Thyme

Zest of 1 medium Lemon

1 large Yellow Onion, chopped

3 cloves Garlic, minced

1 medium Fennel bulb, cored and chopped

2 Cups assorted Mushrooms, sliced

It's getting harder to find a place that has live jazz on a regular basis.  Even harder to find is a place that presents jazz and serves Chinese and Japanese cuisine.  But for the last decade or so West Hartford's Szechuan Tokyo has successfully managed this tri-fecta of music and food from two cultures.  But now, sadly the establishment closes its doors for good this weekend.  We talked to Paul Lewis, the owner of Szechuan Tokyo.

Xurble photo via Flickr Creative Commons

Buffalo Tempeh Wraps with Blue Cheese Dressing

The Hollywood Wrap by Nancy Kennedy                                   

2 tablespoons crumbled blue cheese

¼ cup 0% plain Greek yogurt

1 teaspoon extra-virgin olive oil

8 ounces tempeh, cut into 4 equal squares

1 ½ teaspoons hot sauce

1 tablespoon maple syrup

1 tablespoon fresh lemon juice

creative commons, kruder396

Peruvian Roast Chicken with Garlic and Lime

From Cook's Illustrated

Serves 4

Slow Cooked Corned Beef and Cabbage Courtesy of Chris Prosperi

3 pounds corned beef raw with spice packet cut into 2 inch pieces

2 cups onions 1 inch dice

½ pound carrots cut into large pieces

1 pound red potatoes – scrubbed clean

2 cups low sodium beef broth

1 head cabbage cut into 2 inch pieces

½ cup whole grain mustard

¼ cup sour cream

Blood. Guts. Pride. Wrath.

The ancient clash of armies outside the walls of Troy is a cornerstone of Western literature. In The Rage of Achilles, Terence Hawkins brilliantly reimagines that titanic encounter. His stunningly original telling captures the brutality of the battlefield, the glory and the gore, in language that never relents. 

creative commons, kthread

Grilled Cheese


  • Bread – country white, seeded rye, potato bread or whole wheat

  • Cheese – sharp, Extra Sharp or your favorite cheese

  • Toppings – Caramelized onions, sautéed crimini mushrooms, sliced tomato, sliced pickles, sliced prosciutto, crispy bacon, truffle oil, or any of your favorite toppings.

  1. Two slices of your favorite bread open faced.

  2. Cover each slice with your favorite cheese.

Frank Stitt is a star in Alabama for his take in his restaurant, on combining Italy and the south. The James Beard Awards named him the best chef of the southeast.

His cookbook, Frank Stitt's Bottega Favorita is filled with recipes for adventurous cooks with time on their hands, many beautiful recipes in all categories.

We talk about some of his most doable recipes in the book, from drinks to appetizers, salads, dressings, entrees and more

As a journalist and life-long deli obsessive, David Sax was understandably alarmed by the state of Jewish delicatessen. A cuisine that had once thrived as the very center of Jewish life had become endangered by assimilation, homogenization, and health food trends. He watched in dismay as one beloved deli after another—one institution after another—shuttered, only to be reopened as some bland chain-restaurant laying claim to the very culture it just paved over.

atomicjeep/Flickr creative commons

Chris Prosperi's Beef Barley Soup

1/2 lb. barley2 quarts water1 lb. diced beef (I used stew meat. It was cut in 1-inch cubes and I quartered it.)1 tablespoon oil2 cups diced onions1 cup diced carrot1 cup diced celery1 teaspoon paprika2 cups red wine1 quart canned beef stock1 quart water1 lb. frozen peas1/4 cup corn starch1/4 cup cold water1 teaspoon black peppersalt to taste if needed1/4 cup chopped parsley For the barley:In a 6-quart sauce pan combine water and barley and cook at a simmer about 1 hour or until soft.

flickr creative commons/KirrilyRobert

Download Faith Middleton's Couscous Recipe Kit 2010 as a PDF file by clicking here.

Faith Middleton's Couscous Recipe Kit 2010 features eight recipes, including:

Just in time for Yankee Magazine’s 75th anniversary.  A brand-new collection of more than 150 easy and delicious recipes from New England’s finest cooks, just for your kitchen!

creative commons, norwichnuts

Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a best-selling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food.

Whether they're served cold, pan-fried until crunchy, or simmered in soup, noodles are a major part of Asia's cuisine. Each country has its own signature dish, from China's Pork Lo Mein to Thailand's Pad Thai to Japan's Yaki-Soba, and the noodles themselves might be made from wheat, rice, or even mung beans. All these dishes have one thing in common, though: They're uniformly delicious. And now, thanks to noted Asian cooking expert Helen Chen, they're a snap to prepare at home. 

Bringing Farmers and Chefs to the Table

Feb 1, 2011
Nancy Eve Cohen

The Connecticut Department of Agriculture convened a meeting today to introduce farmers to chefs looking for local food. As WNPR’s Nancy Cohen reports the agency held a kind of “speed dating” exercise to bring people together.

“30 seconds left! 30 seconds left!”

A clang of a cow-bell moves the participants from table to table. About two thirds are from restaurants, hospitals and food distributors. One third are harvesters and farmers, like Alysson Angelini from Jones Family Farms.

This extraordinary collection of heavenly cake recipes from "Diva of Desserts" Rose Levy Beranbaum, the award-winning author of The Cake Bible, is an essential kitchen companion for anyone who loves to bake. Illustrated throughout with stunning full-color photography, the book's meticulously tested, easy-to-follow recipes are all you need to create spectacularly beautiful cakes in your home kitchen.

Winter Markets Help Northeast Farmers Survive

Jan 31, 2011
Nancy Eve Cohen

Farmers markets have seen huge growth in the past three decades. They give consumers access to local food, sometimes at a lower price. And farmers can sell without a middleman getting a cut.

Now, some markets now run through the entire winter. As part of a collaboration of Northeast stations WNPR’s Nancy Cohen reports the number of winter-long markets have doubled, tripled... even quadrupled in some states.

Knives At Dawn

Jan 31, 2011

An exciting chefs-as-athletes story following the 2009 U.S. team's attempt for the gold at the "Olympics of food"—-the Bocuse d'Or, the world's most prestigious cooking competition.

An inspiring collection of kosher recipes-from the simple to the sublime-all created with the slow cooker.

In Jewish Slow Cooker Recipes, the encore to her classic book, Jewish Cooking for All Seasons, Laura Frankel, a respected kosher chef and mother of three teenagers, shares more than 120 easy, delicious recipes for everyday and holiday meals-- all conveniently prepared in the slow cooker-a staple of Sabbath cooking which Frankel affectionately calls her "Shabbat miracle machine."

In this delicious collection, you'll find

Harriet Jones

This year, WNPR’s Small Business Project is taking apart what it means to be a small business owner. As part of our coverage we’re showcasing the huge diversity of the state’s small businesses and what they’re accomplishing. Most businesses start very, very small—even at the kitchen table. For the first of our small business profiles, WNPR’s Harriet Jones visits a tiny commercial kitchen in Griswold.

Jennifer Chominski is spending the morning pressing out piecrust for her baking business, Gracie Mae’s Kitchen.