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Connecticut is known as the Provision State because it supplied much of the food and cannons to General Washington’s Continental Army during the American Revolution. It is also known as the Nutmeg State and “Land of Steady Habits,” a reference to its strict Protestant past. Perhaps not surprisingly, the cuisine that developed in Connecticut is characterized by hearty dishes that dare not over-stimulate the palate. Historically, the Long Island Sound and Connecticut River have supplied locals with plenty of fresh seafood, including clams, oysters, lobsters, shad, flounder, and striped bass. As with other parts of New England, fish chowder was an important dish in Connecticut. Before chowder became virtually synonymous with clams, it was typically a cod-based soup combined with salt pork and dry ships biscuits. The word chowder is an Americanization of the French word “chaudiere,” which refers to an enormous pot or caldron.
 

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simplicity

Cooking Level: Expert

Home Town: Griswold, Connecticut, USA
Living In: Jonesboro, Maine, USA
About me:
 Growing up cooking has given me a love of food and the experience to cook anything with confidence. My mother was a wonder at teaching me the basics and letting me learn my way without my even noticing it. Now I have an interest in cooking cheap healthy meals that are quick and can be made ahead or saved as leftovers and are/or can be adjusted to SCD restrictions.

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Chef Kayla

Cooking Level: Intermediate
Home Town: New Haven, Connecticut, USA
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Chef TG 12

Cooking Level: Professional
Living In: Wauregan, Connecticut, USA
About me: I cook to live, and live to cook ! I have been cooking since I was 13. And have loved it every day since. I love to have parties with my lovely wife. Our favorite party was a Pa…
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MLWHEELER87

Cooking Level: Expert
Home Town: Watertown, New York, USA
Living In: South Windsor, Connecticut, USA
About me: I am a real estate broker "on hiatus" for a year....lived in the same town for 23 years, although born & raised in NJ. Newly separated after 28 years of marriage, I find myself s…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.

Brandy Flamed Peppercorn Steak

Reviewed on Aug. 27, 2008 by Nuclear Rich
Awesome. Simply awesome. I cooked the steak as directed until they were as desired (medium), did the brandy trick, then removed steaks and continued from there, instead of removing later. The one gripe I have: all the comments about 3 foot high flames. What proof and how much extra brandy are you using?? There is no *poof* and maybe a 4 inch flame. I got my buddy to come check out what I was doing, only to sorely disappoint him with lame pyrotechnics. You guys sure you didn't mistakenly drink all your brandy and drunkenly add grain alcohol as a substitute???
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.

Buttermilk Syrup

Reviewed on Aug. 26, 2008 by cipher
Make it with brown sugar for a caramel-y taste that's to die for. I love this syrup and we hardly ever use "regular" syrup anymore, this is even better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.

Banana Pancakes I

Reviewed on Aug. 26, 2008 by cipher
These are absolutely amazing - we're having them for "breakfast for dinner" right now and I had to get up to rate this before I forgot. Try these now!!
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1 user found this review helpful

 
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