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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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T.Davis

Cooking Level: Expert

Home Town: Putnam, Connecticut, USA
About me:
 I love to cook big meals! I also love to find shortcuts and ways to make simple meals exciting and new by experimenting with ingredients. My claim to fame is being able to make everyday meals new and exciting for the kids and hubby. I am in university full time, run a website, and help hubby run the family construction business. I have three great girls, ages 16, 3, and 4 - and two cats.

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Dish a la Darci

Cooking Level: Intermediate
Home Town: Thomson, Georgia, USA
Living In: Hartford, Connecticut, USA

jennaw6

Cooking Level: Intermediate
Home Town: Woodstock, Connecticut, USA
About me: I am a mother of six at the age of 28......YES! I have little time on my hands so when I can get a moment, I cook to relieve stress and tension. My kids are great helpers and love…
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Caitlin

Cooking Level: Beginning
Home Town: Buffalo, New York, USA
Living In: Vernon, Connecticut, USA
About me: I am a graduate student working towards my PhD in Behavioral Neuroscience at the University of Connecticut. I was born and raised in Buffalo, NY - I love it there and I miss it e…
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.

Chocolate Pretzel Rings

Reviewed on Aug. 19, 2008 by heidird
Super easy. So much room for variety. Delcious! Used mini pretzels (could't find rings) and did some kisses, some rolos and some peanut butter cups. YUM!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
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Amish White Bread

Reviewed on Aug. 18, 2008 by pam
What a wonderful recipe! I cut down the sugar by half becuase I wanted a less sweet bread for sandwiches. It's amazing. The texture is fabulous and still has a nice very slight sweetness in the background. Thanks to all who recommended this one!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.

Megan's Granola

Reviewed on Aug. 18, 2008 by Anne's daughter
This is my first attempt at making granola. I think it was awsome! The advice of others to watch it carefully is right on, I kept my timer on and watched it, and I still burned some of it, which is such a waste of time and ingredients. I've been having it in the morning with vanilla soy milk, excellent!!!
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