Ismail Azizi adds the finishing touches to Ali Baba's kati rolls.
As flaky paratha bread toasted on the stove, chef Ismail Azizi sautéed spiced cauliflower and paneer fillings for kati rolls in the North Haven outpost of Ali Baba’s Kitchen — a growing, family-owned restaurant that fuses Indian, Pakistani, and Middle Eastern cuisines, and that began as a food truck in New Haven.
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Maya McFadden |
Aug 16, 2022 1:55 pm
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Ma's House owner Cherisa Lloyd at new restaurant at former Lena's spot.
Ma's Favorite.
When Cherisa Lloyd enjoys the “Margie Special” at her new Westville soul food restaurant, she’s reminded of the love, strength, strong family values, and passion for cooking of her late mother, and best friend.
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Lisa Reisman |
Jul 4, 2022 9:23 am
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Tisha Hudson mixing her cream cheese frosting.
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Behold the Edible Couture strawberry shortcake cheesecake cupcake.
The strawberry crumble festive with summer. The frolicking dollop of cream cheese frosting. The luscious strawberry slice on top. It’s positively gleeful.
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Maya McFadden |
May 30, 2022 2:28 pm
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Book Trader Blue Hawaiian (coconut/vanilla) & Lilikoi (passion fruit) shave ice.
A chilled sweet taste of Hawaii has hit Chapel Street just in time for the summer heat — and to help a local business survive the pandemic with a new passion (fruit) lure.
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Kimberly Wipfler |
Mar 29, 2022 1:03 pm
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Arturo Morales adds the meat fresh off the stove to make the Buffalo chicken burrito, a special on Tomatillo's menu.
I bit into a Buffalo chicken burrito, cooled it off with a sip of mango-coolada smoothie — and my taste buds were reminded, amid a cold late-March afternoon, about what to expect from the summer flavors up ahead.
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Lisa Reisman |
Dec 3, 2021 12:07 pm
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Executive chef Stephen Ross putting the finishing touches on his Jamaican jerk chicken at Jazzy’s Cabaret, a new Ninth Square nightspot which has its official kickoff this weekend.
To attain jerk status, the chicken sizzling on the grill at Jazzy’s Cabaret had spent the last 48 hours marinating in a blend of scallions, onions, and scotch bonnet peppers, with a rub of cinnamon, nutmeg, and allspice working their way into the meat.
“That’s for maximum flavor,” said executive chef Stephen Ross, as he turned the chicken over with a pair of tongs, a smoky aroma wafting through the brightly lit kitchen.
“And that flavor is why we make 40 of these on a given night.”
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Natalie Kainz |
Jun 25, 2021 10:25 am
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Ramen noodles bathed in a clear chicken and dashi broth, topped with a gooey, soft-boiled ajitama egg, shiitake mushrooms, and torched char siu combined into a riot of flavor at Menya Gumi, a self-described “hole-in-the-wall” ramen restaurant on Orange Street.
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Lisa Reisman |
May 19, 2021 11:34 am
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Xiaona Lu picks up lunch from Healthy Way’s Melissa Chang.
It was a few minutes past 11 on a recent Wednesday on Cedar Street, and Christopher Chialastri was digging into an aluminum container of spicy fried shrimp.
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Maya McFadden |
May 13, 2021 12:11 pm
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The Pervises’ new location at 554 Whalley Avenue.
Darryl Pervis.
Contributed Photo
Chicken wings, candied yams, and mac and cheese.
Darryl Pervis is back home on Whalley Avenue — and, starting Thursday, once again filling customers’ cravings for juicy BBQ chicken wings, sweet and sticky yams, and Mac and cheese.
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Lisa Reisman |
Apr 22, 2021 11:03 am
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Brazi’s head chef Jesse Melgar in the kitchen.
Over the last 28 years, Brazi’s Italian Restaurant, just down the walkway from Long Wharf Theatre, has played the role of host to such luminaries as Arthur Miller, Robert Redford, and Al Pacino, as well as Brian Dennehy and Amy Irving.
So it’s perhaps no wonder that, on a recent morning, head chef Jesse Melgar was at the industrial stove, adding a touch of Chardonnay to a skillet popping with chicken cutlets, red bliss potatoes, and cherry peppers, before theatrically tossing its contents as a flame gushed upward.
Robert Harris: I can’t make just a little collard greens.
It was 30 years ago when Robert Harris finally got his mother’s collard greens recipe exactly right.
Now he doesn’t even have to taste the cooked greens to know that they are ready for the customers of his Whalley Avenue restaurant, Mama Mary’s Soul Food.
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Lisa Reisman |
Mar 24, 2021 3:06 pm
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Chef and manager Kenia Calderon at the grill.
Kenia Calderon slathered Italian bread with mayonnaise and layered on lettuce and tomatoes. She slung sliced ribeye steak, onions, and cheese onto a grill. She gently transferred the sizzling ingredients onto the sub.
Calderon then wrapped up one of New Haven’s best-kept secrets: B&M Deli’s grilled steak and cheese sub
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Lisa Reisman |
Feb 16, 2021 12:57 pm
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Devil’s Diet beet salad with goat cheese panna cotta.
Leave it to Alba Estenoz, widely known in these parts as the celebrated pastry chef at Zinc, to feature a beet salad with goat cheese panna cotta as a way of introducing The Devil’s Diet, the new dessert bar on the Howe Street side of The Novella apartment complex at the corner of Chapel.
The oil sizzled as soon the salmon fillet hit the pan.
That noise was the hint that the fish would turn out crispy but not overcooked, explained Sandra Pittman, chef and co-owner of Sandra’s Next Generation.
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Maya McFadden |
Feb 12, 2021 1:40 pm
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Charred Chicken bowl.
You can watch Gabi Merayo make one of B‑Natural Kitchen’s signature healthful dishes in the above video. You can actually pick up the dish — and stay healthy — through a contact-free system the restaurant is pioneering in town.
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Brian Slattery |
Feb 8, 2021 1:21 pm
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Nicole Ellis, owner of Around The Clock Restaurant and Bar on Dixwell Avenue in Hamden, said new customers looking for Jamaican food often have two questions.
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Brian Slattery |
Jan 29, 2021 4:16 pm
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Khalid: Never gave up on his vision.
To make the lemon chicken at Ali Baba’s Kitchen, Jamshed Khalid started by cutting boneless chicken breasts into strips. He then marinated it, for at least 12 hours, in a blend of special spices.
I wondered what was in the blend.
“Should I tell you?” Khalid responded with a laugh. “No.”
