My first introduction to the chef Deirdre Balao Rieutort-Louis was a scallop. Served in its shell set over a bed of ice and kelp, it was hard-seared to a mahogany brown. My spoon sliced through it as ...

These are some of the best toppings for a latte. Some are a bit out-of-the-park, but hopefully all coffee lovers will find a ...

Indulging in the best ice cream in CT is a timeless tradition that brings smiles to everyone’s face. Visiting a local ice cream shop is the perfect way to spend a summer evening or cap off a ...