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Stress-Reducing Chicken Soup 1 tablespoon oil 1 cup small diced onion 1 cup small diced carrot 1 cup small diced celery 1 cup small diced raw chicken breast 1 teaspoon turmeric 1 teaspoon chopped garlic ½ cup white wine 2 cups low sodium chicken both 2 cups water 3 tablespoons corn starch mixed with 3 tablespoons cold water to form…

Christina Tosi is an award-winning pastry chef, television personality and the founder and CEO of Milk Bar. Her hit items at Milk Bar range from the Compost Cookies to Cereal Milk Soft Serve ice cream to birthday cakes with unfrosted sides. While Milk Bar may be open for shipping its baked treats nationwide, Christina has been helping her hundreds ...

Fire-Roasted Red Pepper and Artichoke Dip with Whole-grain Crostini Serves 12 Ingredients: 2 14-ounce cans artichoke hearts 1 cup jarred fire-roasted red peppers, minus 2 T. reserved for serving (see below) 3 anchovy fillets ¼ cup Parmigiano-Reggiano, grated Juice of ½ a lemon 1 head of garlic 1 t. + 3 T. extra-virgin olive oil, plus more for servi...

Mezcal Sandia Cocktail 1.5 oz watermelon tequila 1 oz Fidencio Mezcal 1 oz watermelon puckers 2 oz lime juice Add above ingredients to cocktail shaker and shake. Option to add muddled jalapeños to the mix to add spice to the cocktail. Pour over ice and serve with watermelon garnish and optional Chimayo rim. Smoky Garden Margarita 2.5 oz Del Maguey&...

Ropa Vieja de Pollo Serves 4 to 6 2 pounds chicken thighs, skin on Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 3 garlic cloves 1 onion, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon oregano ½ teaspoon Spanish paprika ¼ teaspoon freshly ground nutmeg...

Ingredients: 2 cups heavy cream 3/4 cup sugar Juice of 2 lemons Strawberries and mint for garnish Directions:Bring the cream and sugar to a boil in a medium heavy saucepan, stirring constantly. Reduce the heat to a simmer and stir vigorously for 2 to 3 minutes. Whisk in the lemon juice into small cups or glasses, cool slightly, cover with…...

Carbone’s Prime Cioppino 1 pound mussels 5 shrimp 5 little neck clams 3 oz calamari 3 anchovies 2 oz shaved fennel 1 qt tomato sauce 1 Spanish onion White wine 3 cloves of garlic, shaved 4 tablespoons butter 1 qt clam stock or vegetable stock 1 teaspoon chili flakes 2 tablespoons lemon juice 1 teaspoon saffron (if available) In a…...

Dr. Nathan Wood showed us how to make this healthy, filling, and delicious soup.

Cucumber LemonadeMakes 1 Drink This is the drink of my hopes. It fills my heart with joy of health, and makes me happy to feel healthy. 1 English cucumber, peeled and seeded 45 sprigs dill 2 tablespoons fresh lemon juice ½ cup coconut water In a juice extractor, press the juice of the cucumber and dill; You should have about…

Buffalo Chicken Dip 8 ounces cream cheese, softened to room temperature About 8 ounces crumbled blue cheese 1 (12.5-ounce) can canned chicken breast 1 teaspoon onion powder Hot pepper sauce to taste Combine all ingredients in a large bowl. Mix well until well blended. Turn mixture into an ovenproof dish and bake at 350 until it heated through and b...

GougèresRecipe from Dorie Greenspan ½ c. whole milk ½ c. water 8 T. unsalted butter, cut into 4 pieces ½ t. salt 1 c. unbleached all-purpose flour 5 large eggs, at room temperature 1½ c. (6 oz.) coarsely grated Gruyère or cheddar cheese Position the racks to divide the oven into thirds and preheat the oven to 425 degrees F….

Gluten-Free Brownies with Brazil NutsMakes 12 brownies For the Gluten-Free Flour: 2 cups white rice flour 1¾ cups corn starch 1 cup almond flour 2 teaspoons xantham gum For the Brownie: 8 tablespoons unsalted butter 3 tablespoons cocoa powder 3 teaspoons instant coffee powder 5 ounces semisweet chocolate (preferably 64%), chopped 4 eggs Pinch salt ...

Ocean House FondueServes 6 2 Cups Gruyere 2 Cups Vacherin Fribourgeois 1 Tablespoon Cornstarch 1-2 Cups White Wine 1 Shot Kirsch Salt and Pepper to taste In a bowl, mix the cornstarch with both the grated cheeses. In a medium saucepan, heat 1 cup of white wine until it just barely simmers. Use a wooden spoon to incorporate a little…

Diana Kuen showed us how to make low-calorie cocktails for Thanksgiving.

Laura Grimmer, chef and owner at The Perfect Pear, showed us how to make this new take on party dip.

Warm up with this polenta recipe from Chef Chris Prosperi from Metro Bis.

The Hartford Wolf Pack are hosting their annual Teddy Bear Toss this Saturday evening. Donations will go to local children in need.

New Haven Restaurant Week runs through November 8th.

Leticia Moreinos Schwartz showed us how to make this healthy, vegetarian version of fajitas.

Paul Kelley, Bar Manager at Carbone’s Ristorante in Hartford, showed us how to make a Toasted Coconut Martini, and a Spiced Pumpkin Martini.

Chef Joe Mele showed us how to make this perfect recipe for fall.

Laura Grimmer, chef and owner of The Perfect Pear, showed us how to make this perfect treat for fall.

Learn how to make these treats and about a Halloween Dog Costume Contest on October 27 at Hartford Baking Company.

Leticia Moreinos Schwartz, author of “Latin Superfoods”, showed us how to make the healthy and delicious soup.

Ernie Richards and Amber White Yeager from Texas Roadhouse showed us how to make their ribs at home.

Chef Chris Prosperi showed us how to make this comfort food for the cooler weather.

The Hartford Yard Goats have been recognized by the Eastern League for two major awards and are the finalists for the awards across all of Minor League Baseball.

Laura Grimmer from The Perfect Pear showed us how to make this new take on the classic party appetizer.

Anthony Pellegrini, Executive Chef at Guilford Mooring, showed us how to make the seafood dish.

Chef Ian Vest from Back 40 Farm Group showed us how to make a recipe that will be featured at this year’s festival.

Chef Chris Prosperi, owner of Metro Bis, showed us how to make this recipe using seasonal ingredients.

Six Flags New England announced its newest ride set to debut in 2020, the Supergirl Sky Flyer. It will be part of the newly themed DC Universe section of the park.

Executive Chef Justin LaCapria showed us how to make this delicious comfort food.

Rob Martini, General Manager of Balos Estiatorio in West Hartford, showed us how to make this refreshing cocktail.

Grace Vallo from Tastefully Grace showed Jimmy how to make this dish using fresh summer tomatoes.

We learned how to make their famous sandwich.

Chef Plum showed us how to make the summer dish perfect to serve on the patio.

Tim Cabral, co-owner of Ordinary, showed us how to make the nostalgic drink.

Chef Chris Prosperi showed us how to make this healthy and delicious summer salad.

Hundreds of motorcycle riders will be hitting the road on July 14 to benefit a great cause. The 5th annual MDA Benefit Ride & Concert presented by Trantolo & Trantolo will take place at the Sun Valley Resort in Stafford Springs.

The Hartford Yard Goats are once again offering a unique opportunity to play golf in the ballpark. The second annual “Links at the Yard” four-day golf event will be held Sept. 26-29 at Dunkin’ Donuts Park in Hartford.

Blogger Charlotte Smith could win 10,000 for charity.

Chef Chris Prosperi showed us how to put all the fresh produce that’s about to be out to use.

Ayelet Connell from Simply Paleo showed us how to make this snack perfect for diabetics or pre-diabetics.

Chef Shawn Dickensheets from 21 Oak showed us how to make this pasta sauce packed with vegetables.

Chef and Owner of Metro Bis Chris Prosperi showed us how to make the spring salad.

Bud Light will be releasing special, limited-edition, rainbow-inspired bottles to celebrate World Pride, the beverage manufacturer announced Monday.

Arturo Franco-Camacho, Executive Chef of Geronimo Tequila Bar & Southwest Grill, showed us the recipe.

Milford’s The Corner Restaurant landed in the top 20 of Yelp’s list of “Top 100 Places for Brunch 2019.”

As a storyteller, meeting new people from all walks of life and having the honor of sharing their stories is one of the most rewarding parts of my job.

Ashley Tresoline from Bella Foodie showed us how to make a mayo-less egg salad.

MeKayla Roy, bartender at Zohara Mediterranean Kitchen, showed us how to make an alcoholic punch for the holiday weekend.

Chef Chris Prosperi, owner of Metro Bis, showed us how to make the hearty salad.

Hop to it and give your kids a chance to meet the Easter Bunny this weekend ahead of the holiday.

April 12 is National Grilled Cheese Sandwich Day! The origin of the day isn’t fully clear but it’s a Friday and Grilled Cheese Day so we’re in!

Enter for your chance to win a trip for two to the Billboard Music Awards in Las Vegas! Prize includes airfare, two nights at the MGM Grand and a walk down the awards show’ red carpet!

Adam Young, owner of Sift Bake Shop, showed us how to make the delectable dessert.

Craig Hutchinson, chef and owner of Olmo, showed us how to make Pork Ragu and Lumache.

Ben Dubow and Mary Quinn from Bistro on Main showed us how to make the dish from their spring menu.

With the final season of HBO’s “Game of Thrones” just weeks away, fans of the show will have a chance to meet one of its most iconic characters in Boston next week. Kristian Nairn, who played the fan favorite Hodor for five seasons, will be in Boston on Tuesday, greeting fans at the AT&T Flagship Store at 699 Boylston St.,......

Resident Chef at Sur La Table Trace Alford showed us how to make this dish at home.

MeKayla Roy and Damian Cashman showed us how to make an Evie and an Irish Coffee.

Ernie Richards and Amber White-Yager from Texas Roadhouse showed us how to make bbq pulled pork.

Chef Chris Prosperi from Metro Bis showed us how to make the healthy and delicious salad.

James Varano, owner of Black Eyed Sally’s, showed us how to make the New Orleans cocktail.

James Varano, owner of Black Eyed’s Sally’s, showed us how to make a classic jambalaya.

Hockey fans are in for a special game in Hartford on Saturday, March 2.

Chef Chris Prosperi from Metro Bis showed us how to make a pasta dish out of the seafood classic.

Ayelet Connell from Simply Paleo showed us how to make this heart healthy and vegetarian salad.

Diana Kuen, Director of Mixology for Blue Ice Vodka, showed us how to make a low calorie cocktail and a more indulgent one.

Want to be among the first fans to see “How to Train Your Dragon: The Hidden World?” Enter here for your chance to win passes to a screening on Feb. 19 in Hartford.

Food writer and cook Kelly Vaughan showed us how to make this Valentine’s dessert.

Michelle and Amer Lebel from The Corner Restaurant showed us how to make this decadent brunch dish.

You have the chance to enter to win four tickets and four meet and greet passes for the Harlem Globetrotters World Tour at the XL Center.

Paul Finney from October Kitchen showed us how to make a hot soup on this frigid day.

Roy Riedl and John Bartlett from El Pollo Guapo showed us how to make the flavor packed soup.

Ayelet Connell from Simply Paleo showed us how to make this gluten-free and vegetarian meal.

Chef and Owner of Metro Bis Christopher Prosperi showed us how to make the healthy and satisfying salad.

Editor-in-Chief of Ollie Cristina Tudino showed us how to make healthy dog food to help your furry friend lose weight.

Disney on Ice World of Enchantment Giveaway Official Rules January 4, 2019—January 4, 2019 PRELIMINARY INFORMATION: NO PURCHASE NECESSARY. A PURCHASE WILL NOT IMPROVE YOUR CHANCES OF WINNING. Void outside the WVIT Terrestrial Geographic Viewing Area (described below) and where prohibited. The Call to Win Giveaway (“Sweepstakes”) will begin on Janua...

Chef Zach Schuman from Union Kitchen showed us how to make their whole prawns recipe.

Food writer and cook Kelly Vaughan showed us how to make Fig & Ricotta Palmiers, a quick and easy app.

Blue Ice Director of Mixology Diana Kuen showed us how to make 3 festive cocktails.

NBC Connecticut is Connecting You to Joy with a list of New Year’s Eve events across the state for Dec. 31, 2018 as you prepare to ring in 2019.

Chef Sabrina Cortes from Cafe 56 showed us how to make this breakfast dish.

MeKayla Roy, named Connecticut’s best bartender, showed us how to make the lamb fat washed bourbon cocktail.

Chef and Owner of Metro Bis Christopher Prosperi showed us how to make a savory take on waffles.

Chef Bill Collins showed us how to make a delicious dip perfect to bring to any holiday party.

Tim Scott and Scott Kluger from Hartford Baking Company showed us how to make stuffing from scratch.

Physician Assistant and Lifestyle Expert Jessica DeLuise shared ways to be healthier and avoid common allergens.

Kelley Geller, Culinary Instructor at Cook Shop Plus, showed us how to make two kinds of mashed potatoes.

Louise Albin and Sara McBride from Cafe Louise showed us how to make crumb and lattice crusts to top your Thanksgiving apple pie.

Food Writer and Cook Kelly Vaughan showed us how to make this Thanksgiving side option.

John Bencivengo Jr. and Peter Bencivengo from the U.S.S. Chowder Pot III showed us how to make the fresh seafood dish.