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Connecticut

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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Em Baker

Cooking Level: Intermediate

Home Town: West Hartford, Connecticut, USA
Living In: Lake, Mississippi, USA
About me:
 I'm a musician and music teacher by trade. My husband of one year doesn't know how to cook (other than with a microwave!), so I do pretty much all the cooking in our house. I've had to learn and come up with a few of my own recipes--which have all been well-received.

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Makoto

Cooking Level: Beginning
Home Town: Wethersfield, Connecticut, USA
Living In: Louisville, Kentucky, USA
About me: I'm a young gay man in a long-term relationship (6 years on June 21st 2009!). Right now, I work as a Quality Assurance specialist in software development. My long-term goals, ho…
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fredtabor

Cooking Level: Intermediate
Home Town: Torrington, Connecticut, USA
Living In: Fairfield, California, USA
About me: Love to BBQ, rain or shine. Own one propane gas grill. 1 22 1/2" Weber grill, 1 Perfect Flame smoker, which I love, and a turkey deep fryer.

delibaker

Cooking Level: Professional
Home Town: Coventry, Connecticut, USA
Living In: Ashford, Connecticut, USA
About me: My name is Danielle and I am a stay at home mom/wife 5 days a week, the other two i spend cooking and waitressing at my familiy's restaraunt. I am a big advocate for the earth an…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.

Creamy Peanut Butter Pie

Reviewed on Dec. 4, 2008 by CHRISTINA241
This is so good! Exceeded my expectations, and it is so easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.

Chicken Quesadillas

Reviewed on Dec. 4, 2008 by JOY
Excellent! I made these and they tasted SO GOOD! I sauteed mushrooms, peppers, and onions then toppede the ready to bake quesos with jalapeno monterey jack cheese. I made chicken and spinach ones for my son as he doesn't like peppers. Topped them off with sour cream and fresh salsa! Gotta try em no sense ordering them at Mexican restaurants when you can make them at home....they taste so much better!!!! Great recipe THANKS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Photo by pam

Cranberry Orange Loaf

Reviewed on Dec. 4, 2008 by pam
This was so good! I didn't have pecans, so I used walnuts and I left out the orange peel becuase, well, I didn't have any fresh oranges. It was still great! I was surprised that it didn't call for any spices, but it doesn't need it. The tartness of the cranberry's were complimented nicely by the sweetness of the bread. Not too sweet though. :) I baked mine in my pampered chef mini loaf stoneware pan that has 4 loaves in one pan. It took about 40 min and I had to cover it w/ foil the last 10 to prevent over browning. YUMMM! Hubby tood one of the loaves for breakfast...that's right, thw whole mini loaf. :)
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