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Entries in Recipe (287)


Grilled Pizza with Pea Pesto, Caramelized Onions, Herbed Ricotta & Meatballs

With warmer weather on its way, it's time to clean up that grill and bring on the 2016 grilling season. And really...doesn't everything taste just a little bit better on the grill? Even pizza....

If you've never made grilled pizza, you'll be amazed by how simple it is. We've gone with pea pesto, caramelized onions, herbed ricotta and meatballs for our toppings, but feel free to dream up any accompaniment you wish. Marcia Selden Catering has more great summer recipes coming soon. 

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Crabby-Cado + Plantain Chips Recipes

Chips + guacamole go together like lime and tequila! We’ve kicked our guac up with fresh crabmeat. It’s guaranteed to be a hit at your Cinco de Mayo party. Make sure to taste it because you won’t have leftovers for this recipe. Check out the full recipes for Crabby-Cado and Plaintain Chips below. 



3 ripe avocados

3 t fresh lime juice

½ C chopped cilantro leaves

1 T minced jalapeno

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Tuscan Kale Caesar Slaw Recipe via Marcia Selden Catering

Tuscan Kale Caesar Slaw with Garlic Bread Croutons & Parmesan Frico

Eating clean, healthy and minimally processed foods are better for you and for our environment.  You’ll eat fewer chemicals and there will be less fuel used to transport packaged foods. This yummy slaw makes it easy (and delicious) to eat your greens for Earth Day and every day! 

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Spring Saketini Cocktail Recipe from Kawa Ni

It is rumored that the saketini came into being when chef Matsuda San, arriving in Queens for the World's Fair in 1964, unveiled a primitive version of the cocktail. Craig Ventrice, mixologist for Kawa Ni in Westport uses fresh spring sugar snap peas and a hint of lemon in his recipe, giving a vibrant (and slightly addictive) twist to this classic drink. Can't make it to Westport? Craig has been kind enough to share his recipe below

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Healthy Food Substitutions From The Granola Bar

The foundation of eating ‘right’ is preparing food that will not only satisfy the parameters of a healthy diet but will also leave one feeling satisfied. A healthy diet is only as effective as the impetus to remain on said diet and the more satisfying the meal, the more likely one would be to continue the trend. So, how do we make satisfying food more ‘healthy’? The simple answer is building flavors.  When you take away the reliance on sugars and fats to add richness and depth of flavor to a dish, it is important to pull flavors from more non-traditional roots. The Granola Bar in Westport (Greenwich coming soon) has some great tips for food substitutions that will enhance both the taste and health benefits of any dish. 

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Vespa Pastry Chef Susanne Berne's Recipe for Fudgy Brownies

CTbites was introduced to Pastry Chef Susanne Berne at the Community Plates fundraising event in Stamford several months ago and were incredibly impressed with her delectable desserts. After a visit to Vespa Restaurant in Westport where she oversees the dessert menu, and we indulged in more of her creative and outstanding deliciousness, we reached out and asked if she would share a recipe with our readers. She was more than happy to deliver several to our in-box. One immediately caught our eye...Fudgy Brownies. Who doesn’t like brownies, and who would not want to have an entire pan filled with them cooling in the kitchen waiting for that first bite. After tasting a batch that Chef Berne made for us, we all agreed...these are outstanding.

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Behind The Bar: "Healthy" Cocktail Recipes from Mixologist Adam Patrick

Alcohol is a poison. Well, that escalated quickly. But, let’s face it, it’s delicious, we like drinking it, and as long as we are responsible, in its consumption, there’s nothing wrong with a little fun. But, in this new era of gluten-free, non-GMO, organic, fair trade, free-range, everything, trends are making their way into the alcoholic beverage world, as well. And, as the makers of all things cocktail, we need to embrace the fresh and healthy, as well as the indulgent. 

I take the same approach to cocktail design that I take to cooking a meal. Always source, and use, the best ingredients you can. Remember, “garbage in, garbage out.” While pasteurized, from-concentrate, juices are easy to obtain, squeezing, or juicing fresh, is always preferable. But the effort doesn’t stop there. Freshly picked strawberries, grown locally, should be chosen over store-bought. Citrus can be easily found in the supermarket, but a local market, or small distributor, will always have fresher, more vibrant products. A good rule of thumb is to think small, and work your way larger. Using fruits and foods in season, will always lend a better product, than not. Seasonal cocktail menus (as well as food menus,) at restaurants and bars, change seasonally for this reason. A strawberry margarita looks out of place on January’s drink list, but lands right at home in July.

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The Spread's Chef Carlos Baez’s Chicken Mole Recipe from "Beat Bobby Flay"

On Thursday February 11, local chef Carlos Baez of The Spread threw down against celebrity chef Bobby Flay.  After besting another Long Island chef in the first round, he and Flay went head-to-head to create the best chicken mole.  Flay ultimately won the challenge, but it was close!  The judges declared Baez’s mole supreme.  Flay, however, adorned his with a tomatillo salsa that impressed the judges.

I didn't win this challenge but I feel really happy with the results,” says Baez.  “I know my chicken mole was well balance and traditional.”

Baez used his grandmother’s recipe for mole in the challenge.

  “My mom was so happy when I told her that I was going to make my grandmother’s recipe,” he reveals.  “Mole-it's something that I'm really proud I know how to make.”

Chef Carlos Baez’s Chicken Mole Recipe


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Lemon Miso Soup Recipe from Green & Tonic

As the weather cools down, soup season heats up. Winter is also a great time to nurture your body with nutrient rich healthy ingredients that will keep your immune system in fighting form. The chefs from Green & Tonic in Greenwich have build their brand creating recipes with a strong plant based foundation and this recipe for Lemon Miso Soup is no exception. This soup is simple to make and satisfying to eat. 

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Stuffed Ricotta and Spinach Agnolotti Recipe via Basso Cafe

Let's be real people. When the cold weather rolls in, it's time to dig into some serious comfort food. For us, this generally means braised meat and carbs, preferably pasta. Chef Renato Donzelli of Basso Cafe in Norwalk makes beautiful housemade pasta for his guests, and now you can make it in your own house. Enjoy his recipe for Stuffed Ricotta and Spinach Agnolotti.

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