Fresh Fish and More at F-I-S-H

KM- grilled halibut red coconut curry wilted spinach

My eyes swam through the menu, reeling with delight. Oh, what to choose?

The arugula & pear salad? Mini fish tacos? Risotto cake? Oh wait – the gluten free ravioli? Or the grilled cod?

F.I.S.H Restaurant & Bar located in the heart of downtown Stamford, CT, has an impressive selection of kosher-friendly fish and vegetarian options. They serve them in a chic and inviting atmosphere. The biggest challenge was choosing what to order, given the diverse and tantalizing temptations.

High hopes reigned supreme for this fresh fish restaurant considering that the owners have been at the helm of the long popular Quattro Pazzi and Osianna restaurants in Fairfield, CT.  Continue reading

Greek Style Japanese Eggplant

Greek Stuffed Japanese Eggplant

 

Recipe and Photo courtesy of Marcia Selden Catering

The eggplant can get a bad wrap.  Those shiny purple orbs can often seem intimidating, but fear not, our baked stuffed eggplant is perfectly delicious!  Continue reading

Blue Hill Yogurt Takes Savory Turn

 

photo: Ben Alsop

photo: Ben Alsop

contributed by Katy Morris

Have you heard about Blue Hill Yogurt yet?

This trailblazing stuff is brilliant! Made with milk from 100% grass-fed cows from family-owned farms in the Northeast and flavored with simple, fresh ingredients, all natural Blue Hill Yogurt is available in 6 VEGGIE based flavors, beet, carrot, sweet potato, butternut squash, tomato, and parsnip. And they’re all gluten-free. Continue reading

What’s the Skinny on Chestnuts?

chestnut risotto Marcia Selden Catering

Recipe courtesy of Marcia Selden Catering, Stamford, CT

Chestnuts roasting on an open fire… hard not to hum along, I know.  But what’s the skinny on chestnuts? And what about actually roasting them on an open fire?

Chef Robin Selden helped me out here with lots of interesting facts and useful tips in addition to the easy and fragrant recipe for Truffled Chestnut Risotto, below.

Let’s start with that oft referred to “roasting on an open fire”: Continue reading

Transforming Leftover Risotto Into Arancini di Riso

photo courtesy of Dinner in Venice blog

photo courtesy of Dinner in Venice blog

I wonder if you’re feeling latke’ed out yet?  With the holiday combo of Thanksgiving and Chanukah converging, I definitely had my fill of potatoes and latkes of all sorts. But that’s not to say that we’re finished celebrating yet, right? Continue reading

Corn Souffle Bids Farewell to Summer

Corn Souffle

Written and photographed by Melissa Roberts

September is a month with an identity crisis. What can we depend on weather wise? Each day is a new surprise. A crisp snap of autumn one moment, the next, temps climb into the 90s. And when a holiday comes around (Sukkot, so soon?), how do we plan accordingly? Luckily, mid September continues to bring late summer’s harvest of tomatoes, corn, and fresh herbs. Continue reading

MagNoodles: Organic Pasta for your Summer Pleasure

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Recently, a friend of E’s, a budding Broadway star at the ripe old age of 23, asked me if I would boil up some of his college pal’s Mom’s “cool” pasta and consider sharing my thoughts with my readers.

 Sure! But I have lists growing outa of the ears of my lists about places to eat, people to call, products to check out. So it’s been a little while since I first read the label on MagNoodles Smart Pasta and marveled.  Continue reading