RECIPE
Roasted Banana Pudding with Brown Sugar Meringue
Roasting the bananas concentrates their flavor before they are layered with vanilla custard and crisp wafer cookies beneath a cloud of toasted brown sugar meringue.
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HUNGRY PLATE
Teff Gives Stamford a Communal Table for Eritrean and Ethiopian Cooking
A family-owned restaurant in downtown Stamford pairs traditional dishes with an unusually welcoming approach to dietary inclusivity.
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RECIPE
Bourbon-Pecan Bread Pudding with Warm Vanilla Sauce
Soft custard-soaked bread bakes beneath a toasted pecan topping, while a silky bourbon-vanilla sauce melts into every warm serving.
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HUNGRY PLATE
El Coquito Has Been Serving Bridgeport a Deeply Personal Version of Puerto Rican Comfort Food for More Than 30 Years
From mofongo with shrimp to jibaritos and pernil plates, this East Main Street family business remains a full-day stop for the flavors of Puerto Rican home cooking.
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Sazón Con Fuego Makes Meriden’s Chimi Burger a Gateway to Dominican Flavor
At this West Main Street restaurant, a popular chimichurri burger sits alongside mofongo, pernil, tostones and other warm, home-style Dominican staples.
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Fatto a Mano Turns Westport Into a Destination for Naturally Leavened Italian Baking
From sourdough and focaccia to panettone, pastries and custom orders, Pierluigi Mazzella’s micro-bakery brings an Ischia-born point of view to Connecticut.
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RECIPE
Brown Sugar Buttermilk Chess Pie with Toasted Pecans
A deeply golden Southern-style custard pie with brown sugar, tangy buttermilk, warm vanilla, and a crisp layer of toasted pecans scattered over the top.
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Mil Sabores Makes Black Rock a Destination for Birria, Venezuelan Flavor and a Big, Sunny Welcome
The family-owned Bridgeport restaurant pairs its signature birria quesitaco with Mexican and Venezuelan influences, hand-shaken cocktails and a lively patio atmosphere.
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RECIPE
Meriden-Style Hot Honey Chicken and Cornmeal Waffles
Crisp, cayenne-seasoned fried chicken meets savory cornmeal waffles in this Connecticut-friendly Southern comfort plate. A maple-hot-pepper drizzle and quick cider slaw add brightness without taking away from the crunchy, tender centerpiece.
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