Ever-Expanding Pita Pocket Stuffed
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| Mar 12, 2024 1:39 pm |Would all those fixings fit into that palm-plus-sized pocket of flexible flatbread?
“We’re gonna learn,” Eddie Eckhaus said, “right now.”
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| Mar 12, 2024 1:39 pm |Would all those fixings fit into that palm-plus-sized pocket of flexible flatbread?
“We’re gonna learn,” Eddie Eckhaus said, “right now.”
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| Feb 7, 2023 9:25 am |Clams. Shrimp. Escargot. Calamari.
All elements are crucial to Wilson Coronel’s seafood pasta marinara. But the secret to its exquisite flavor is in the sauce.
“You have to reduce it, so it’s not too much and the taste comes through,” Coronel said on a recent late afternoon in the pocket-sized kitchen of the Westville institution that is Manjares Cafe.
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| Oct 4, 2022 1:21 pm |Alexis Evans was ready for the start of flu season with a natural weapon. Four natural weapons.
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| Jun 29, 2022 9:29 am |After 21 years of running his own 7/11 franchise, Mahesh Pirthiani was in need of a new project. Luckily, his favorite restaurant was looking for a new owner.
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| Jan 18, 2022 4:10 pm |The flavors and aromas of Punjab filled the kitchen as Indar Patel got to working cooking up one of his trademark dishes.
Continue reading ‘Today's Special: Indar Patel's Tikka Masala’
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| Dec 3, 2021 12:07 pm |
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.”
Fresh ground beef. Grilled onions. Tomato. American cheese. Poppy seed bun.
No spices or seasoning or special sauce. No breadcrumbs. No meat thermometer needlessly complicating the process.
Continue reading ‘Today’s Special: Billy Contois’ Cheeseburger’
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| Aug 31, 2021 3:41 pm |You might call the 259 Orange a cheeseburger, a bacon burger, or an egg burger. Or maybe a short rib burger or an avocado burger.
The only thing certain is that the 259 Orange Burger nearly didn’t happen. Nor, for that matter, did Dangle’s Bar and Grill, which serves the 259 Burger, and which opened three weeks ago on 259 Orange just up the street from the New Haven County Courthouse.
Continue reading ‘Jey’s Burger Brings 259 Orange Back To Life’
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| Jun 25, 2021 10:25 am |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.
In August 1981, Danny Scarpellino sold his 1974 Cutlass Supreme for $800 to buy a new stove for the first Scarpellino’s Sub Shop on 140 Park St.
Continue reading ‘Today’s Special: Danny’s The Tony Soprano’
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| Apr 22, 2021 11:03 am |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.
Continue reading ‘Today’s Special: Jesse’s Chicken Cutlet Scarpariello’
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| Jul 16, 2020 1:30 pm |Smoke billowed out of the barbecue pit as Steve Streeter lifted one of the lids on his massive outdoor smoker.
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| Jan 17, 2020 1:10 pm |You can’t imagine how Matt Wick can pack so many flavors into one juicy meatless sandwich.
Until you watch him make it.
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| Dec 23, 2019 1:42 pm |It was Thursday, so the orders were coming in for the meatless, dairy-free “Philly Cheesesteak” inside New Haven’s newest — and first vegan — food truck.
Continue reading ‘Bloodless “Cheesesteak” Served, With Love’
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| Jan 22, 2019 3:31 pm |Long Wharf Properties Manager Brian Fagan was in the theater’s kitchen, turning watermelon into steak.
“The actors actually like it,” he said. “They keep talking about how good it is.”
But why turn watermelon into steak at all?
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| May 19, 2017 12:06 pm |Chef Joseph Williams scrutinized a bowl of ground beef, sprinkling it with dried parsley, chopped white onions and peppers, a secret red seasoning that turned the mixture light pink. He pressed and juggled the patty between both palms, spinning it like a thick round of pizza dough with a snap of his left wrist. Then he indented it with his thumb and placed it on a smoking grill.
Flames sprang up around the Cajun burger, and it broke a glistening sweat.
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| May 19, 2016 4:06 pm |Duc Nguyen had already broken down the lemongrass and shredded it. Now, it was time to add it and some diced onion to the oil that had been heating in the frying pan.
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| Apr 20, 2016 3:23 pm |Tiago Pavuna is very specific about his home country’s national cocktail: It requires one and a half limes, not one or two.
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| Feb 4, 2016 4:33 pm |As she unwrapped another block of butter bigger than her hand, Robin Shaffer declined to divulge how much butter she puts into the ginger spice cookies that have already become a sensation at the new Four Flours Baking Company.
“That’s a secret,” she said.
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| Jan 11, 2016 4:53 pm |John Brennan lightly browned parboiled perogies on each side in butter, giving them a firm, lightly crisp texture, and an almost nutty flavor.
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| Nov 16, 2015 6:34 pm |The Brussels sprouts popped with delight when executive chef Drew Osbon immersed them in hot oil.
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| Nov 3, 2015 8:44 am |Two expertly cut slices of house breaded chicken cutlet were submerged in the deep frier. A handful of bacon sizzled on the frying pan as Mario Minor, a veteran chef at Zoi’s, sliced through a hard roll with practiced ease.
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| Sep 7, 2015 9:52 am |Immunologist Frank Lobo opened City Point Kitchen to help increase microbial diversity in New Haveners’ stomachs.
The local kale and swiss chard chef Derek Armodio (pictured) threw into a rice and scallop dish should help with that.
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| Sep 3, 2015 3:33 pm |Miguel Xicohtencatl needed a hot seller to get his dream businesses going. He found it in a cold cup of mango.
Continue reading ‘Summer’s Surprise Hit: Miguel’s Mangonada’
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| Aug 18, 2015 10:24 am |Juan Diaz, a onetime radio and TV journalist in Santo Domingo, brought a sense of performance to the kitchen as he fried green plantain to make mofongo.