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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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Princessbrande1

Cooking Level: Expert

Home Town: Burlington, Connecticut, USA
Living In: Winsted, Connecticut, USA
About me:
 I have been married for 4 years and in that tme my husband has gained over 50 pd. which he says is all my fault! I must be doing something right, something goes wrong I go stright to the kitchen and start cooking for everyone as if I where in my 60'ies. I love to entertain and make people smile.

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saucymarcy

Cooking Level: Expert
Home Town: Detroit, Michigan, USA
Living In: Ridgefield, Connecticut, USA
About me: My mother taught me the basics of cooking. Since my father was a basic "meat and potatoes" kind of guy that's what my mother cooked and what I was taught....pot roast, mashed pota…
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Brad Traver

Cooking Level: Expert
Home Town: Southington, Connecticut, USA
Living In: Buxton, Maine, USA

KellyBettyCrocker

Cooking Level: Intermediate
Living In: Enfield, Connecticut, USA
About me: Im a full time working mom of 2 little boys ages, 4 and 1. Im engaged to the love of my life. Plan on getting married in 2010. Weve been holding off because we just bought a house…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.

Skillet Meatloaf

Reviewed on Sep. 4, 2008 by heidird
The first time I made this it burned so badly on the bottom when I followed the directions. Last night I made some slight changes---Put about a tablespoon of oil in bottom of the pan before adding meat. About a minute or two after adding the meat and searing the bottom I turned the heat down to med low. Worked great! Even my 1 year old couldn't get enough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.

Zucchini Corn Fritters

Reviewed on Sep. 3, 2008 by DEBBIE_BAILEY
Can someone give me some ideas on how best to serve these? They sound great! Should they be a main meal? or a side dish? or an appetizer? Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.

Creamy Au Gratin Potatoes

Reviewed on Sep. 3, 2008 by JOY
This was delicious! I added my onions to the butter, flour, milk mixture and microwaved my potato slices before putting them in the casserole dish...instead of cooking the augratin for an 1 1/2 hours I only cooked it for 35 minutes and it was done!
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