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Connecticut

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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Spongebob7

Cooking Level: Expert

Home Town: Carmel, New York, USA
Living In: Danbury, Connecticut, USA
About me:
 I love to cook and try new recipes, but my passion is definitely baking. I love the feeling I get from trying a new, complex recipe and having it turn out delicious. I also enjoy making goodies that other people love. Friends and family know my passion and sometimes request I make the cake or dessert for special occasions. I have a cousin who makes amazing pizzas and he jokes that he and I should open up a Pizzeria/Italian bakery together. Someday...

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AmandaJean

Cooking Level: Intermediate
Home Town: Torrington, Connecticut, USA
Living In: Bremerton, Washington, USA
About me: I just recently moved to western Washington and it's beautiful! It's military life but it's a life none-the-less.
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Dawn

Cooking Level: Expert
Home Town: Groton, Connecticut, USA
Living In: Crystal River, Florida, USA
About me: I'm a single mother of two teen daughters, who are involved with the NJ ROTC program at the high school so I'm involved with then I also did a cook book to raise money for competi…
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Mallory

Cooking Level: Intermediate
Home Town: New London, Connecticut, USA
Living In: Sebastopol, California, USA
About me: I am rediscovering cooking again, learning to use the veggies that I grow, and saving money. Really interested in whole grains and natural foods, no Hydrogenation here
 

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Newest Reviews

The reviewer gave this recipe 3 stars. This recipe averages a 4.79 star rating.

Easy Morning Glory Muffins

Reviewed on Sep. 7, 2008 by RAISIN1
Although the flavor was nice on these I thought they were a lttle dry (although I must confess I used 1/2 oil and 1/2 applesauce). I will try again but I am going to add crushed pineapple and more shredded apple. I think this recipe can be perfected.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.

Homemade Black Bean Veggie Burgers

Reviewed on Sep. 6, 2008 by Carol
These were great. Use Kelli Moe's suggestions. I just chopped everything finely.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.

Dark Chocolate Cake I

Reviewed on Sep. 5, 2008 by RAISIN1
Don't change a thing! I made the recipe just as stated and it was perfect. The cake was moist, dense, and had a rich chocolate flavor. I frosted with chilled 'chocolate ganache' from this site.
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