Chef Matt Wick takes us to Italy with his recipe for fresh semolina cavatelli.
While we love showing you delicious food 24/7, we at CT Eats Out think it's important that you know who is behind the food you're eating. So, our "Twelve Days of Chef-mas" series will introduce you to a dozen noteworthy chefs from across the state. Check back each day for a new addition!
Making your own herb oil is easy. And it's a welcome addition to this comforting dish.
This recipe from Oyster Club Executive Chef James Wayman, is a perfectly light and satisfying appetizer for the summer months.
This Pennsylvania Dutch recipe is really all about two things: butter and texture.