Walking into this restaurant is much like walking into a kitchen. If you visit the lower level, you can watch by windows through which you can see the pasta and bread being made. On the first floor, you are able to see the brick oven in which many of the dishes are baked. With the smell of garlic, tomatoes, and freshly baked bread, it smells like you're right at home.
I was able to speak with Tuscan Kitchen's owner, Joe Faro, and chef/partner, Jim Rogers, to learn more about this amazing restaurant.
TT: With all breads and pastas made fresh,
Blueberry Crisp
by TT July 27th, 2011 | Desserts, Recipes
Blueberry season is in full swing. My husband and I have made three trips to our local pick-your-own farm to stock our home for the next year, which means we've had a few busy days. We spent two Saturdays picking a dozen or so pounds and making blueberry jam and salsa, which means that we have almost twenty jars of jam and a few jars of salsa. We also have multiple quarts of frozen blueberries. Sure, it means we dedicate a good portion of the day to picking and cooking, but we like working in the kitchen, so for us
Bistro de la Gare, New York, NY
by TT July 25th, 2011 | Restaurant Reviews
When I am in Manhattan, whether it be for business or personal travel, I am certain that one of my dinners will be had in the Meatpacking District. The energetic vibe and vast quantity of excellent restaurants located here completely compensate for the difficulty had in walking the cobblestone streets and sidewalks in high heels. My latest visit, which included a fabulous dinner at Bistro de la Gare, met that same standard of a fabulous dining experience worthy of meticulously placed steps.
We arrived at the restaurant about 8:00 on a warm summer evening and were greeted warmly by one
We arrived at the restaurant about 8:00 on a warm summer evening and were greeted warmly by one
Zucchini Fries
by TT July 21st, 2011 | Appetizers, Recipes, Side Dishes
Zucchini is one of those vegetables that I wish was available locally all year long. Sadly, its stay is much shorter than that, and it is a vegetable that doesn't freeze well whole. So, while zucchini is available I like to cook with it frequently.
I have served zucchini in numerous forms: zucchini cakes (both as a savory appetizer and as a sweet dessert), grilled zucchini, mashed zucchini, and stuffed zucchini. That is just the beginning of the list. One item that I had not made previous to last week's Tapas Monday was Zucchini Fries. However, it seemed like the perfect
I have served zucchini in numerous forms: zucchini cakes (both as a savory appetizer and as a sweet dessert), grilled zucchini, mashed zucchini, and stuffed zucchini. That is just the beginning of the list. One item that I had not made previous to last week's Tapas Monday was Zucchini Fries. However, it seemed like the perfect
West Street Grill, Litchfield, CT
by TT July 19th, 2011 | Restaurant Reviews
Our Independence Day weekend was a huge tour of the Northeast. Our journey took us to Maine on Friday, Saint John on Saturday, Saint Andrews on Sunday (which ended with a quick stop at home to unpack and repack), and Litchfield, CT, on Monday. You might wonder how we chose Litchfield as the destination for the holiday, and the answer is quite simple. We needed to be in Manhattan for business on Tuesday, Litchfield was halfway, and Haight-Brown Vineyard had a Red White and Blues celebration that evening.
Our afternoon at Haight-Brown was enjoyable. This family-run vineyard had such
Our afternoon at Haight-Brown was enjoyable. This family-run vineyard had such