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CTbites' Chef Demo Tent Sept 5 + 6th at The Blues & BBQ Festival in Westport. 8 local chefs. Ton's of great food for all! View lineup here. 

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Entries in Recipe (266)


Mini Rhubarb Hand Pie Recipe c/o Watson's Catering

Mini Rhubarb Hand Pies from Watson's Catering

Rhubarb is technically a vegetable, although we love to cook it in pies, purée it into sauces, and preserve it into jam as if it were a fruit. Watson's Catering shares their turnover-like take on this vegetable, a fun way to enjoy the sweetness of this tart vegetable. 

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Not Your Nona’s Panzanella Salad Recipes via Marcia Selden Catering

Panzanella is a great way to use up day-old bread and turn it into something tasty. You might remember your Grandmother making the traditional tomato/bread version--but if the thought of making the same ol’ seems uninspiring, check out these fun twists from our friends at Marcia Selden Catering. Enjoy these great recipes for Greek Panzanella and Tex Mex Panzanella.

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Strawberry Salad with Feta, Avocado and Toasted Almonds c/o Watson's Catering

Strawberry Salad with Feta, Avocado and Toasted AlmondsIt's strawberry season here in New England, which means a full-on strawberry frenzy in the kitchen for us here at CTbites. Watson's Catering and Events has created this easy and delicious summer salad. If you still have a quart of strawberries leftover from your strawberry-picking adventures, this is where you'll want to put them to work.

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“Pretty in Pink” Margarita Recipe: Grapefruit, Blood Orange & Hibiscus  

One of our favorite local foodies, Jen Spaide, is a mother, chef, writer and natural food & health advocate. She also does recipe development for Barcelona/ Bartaco and makes a darn fine cocktail. Tis that time of year, when all should be drinking margaritas. Fresh, bright and summery, with just a little bite, this "Pretty In Pink" Margarita recipe is a keeper. Enjoy!

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Summer Watermelon Recipes via Marcia Selden Catering

Three cheers for watermelon!   This sweet, crunchy fruit reaches its peak in the summer—making it perfect for a picnic or BBQ—it’s colorful, refreshing & packed with vitamin C!  It can be used in a variety of dishes (or simply sliced on a platter)!  The gang at Marcia Selden Catering shares three watermelon recipes that will dazzle and can easily be made ahead.  Pro tip: Tap on the shell of a seedless watermelon when shopping-if you hear a hollow sound it’s ripe and ready to eat! Enjoy these delicious recipes for: Watermelon Panzanella Salad, Tomato, Grilled Corn, Avocado & Watermelon Salad & Thai Watermelon Ceviche.

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Sugar & Olives' Ramp and Pistachio Pesto Recipe

Jenn Balin of Sugar & Olives will be the guest chef at the Westport Farmers' Market Thursday May 28th and she will be whipping up some of her incredibly delicious Ramp and Pistachio Pesto. I've had it over eggs. It's killer good. You can find the recipe below. 

If you'd like to taste some for yourself, head on over to The Westport Farmers' Market or visit ANY farmers market as ramps are in season, and pick up the ingedients to make this recipe at home. Enjoy!


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This Week @ Westport Farmers' Market: Chef Cecily Gans of Staples High School Culinary Arts Department

Cecily Gans is a culinary teacher at Staples High School. What makes her stand out is her commitment to teaching the kids the value of using local ingredients. Cecily spearheads our Gillespie Center monthly meal program where we, WFM, purchase food from our market for to kids prepare and serve the meal to our neighbors in need. She will be the guest chef at The Westport Farmers' Market on May 21st. You can find her recipe for Grilled Scallion, Herb & Goat Cheese Vinaigrette.

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Cinco de Mayo Tips c/o Aarón Sánchez & Serendipity Magazine

c/o Serendipty Magazine

Chef Aarón Sánchez, Executive Chef of Paloma in Stamford, and well-known TV personality with appearances on Chopped and Taco Trip, is the guest editor of Serendipity Magazine's recent issue. His  gourmet take on tacos and Cinco de Mayo party tips will leave you inspired to celebrate this Mexican holiday with his signature contemporary Latin approach.

On Party Prep

Try to have as many things done ahead of time as possible, and display food in cool bowls. I have dishes with different compartments where you can put little things like pickles in my line at Pre-make your drinks in pitchers so you just have to add ice. The key is being proactive with the prep. You don’t want to be working hard while your guests are there.

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Christian Petroni of Fortina Pizza Shares Mom's Easter Pie Recipe

When we asked Fortina's Christian Petroni  to share an Easter recipe, he turned to an Italian classic...his mother. Much of Petroni's culinary inspiration is derived from a richly food-centric childhood just outside of Naples, and this Easter recipe is no exception. Christian's mother's cooking can often be spotted on the menus of Fortina Pizza (Armonk, Ryebrook & Stamford coming soon), and now on CTbites. Thanks to Fiorella & Christian Petroni for sharing a little bit of their holiday with this ultimate comfort food Recipe for Easter Pie. What type of "pie" you ask. This recipe features: salami, sweet provolone, ricotta and eggs...enough said. 

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Passover Brisket w/ Beet & Bone Marrow Pureé Recipe c/o Chef Arik of Le Farm

When CTbites asked Chef Arik Bensimon of le Farm to create a Passover recipe for our readers, he truly embraced both the request and the holiday. Not only has Arik reinvented the classic Passover Brisket (sorry Nana), but has orchestrated a dish that uses almost all of the ingredients found on the traditional Passover Seder plate. The roasted bone, horseradish, bitter herbs...they're all in there. He has even found a culinary use for the oh-so-sweet Manischewitz wine. 

Whatever holiday you celebrate this spring, add this recipe for Brisket with Beet & Bone Marrow Pureé to your library. It's simply delicious. 

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