Bun Lai's Menu Of Invasive Species: 4 Dishes Made In The Spirit Of Survival

The chef talks about eating to help the planet
Nov 21, 2014 10:00 am

If you can't beat them, eat them. At least, in the world of Bun Lai, that's the perfect solution to the problem of invasive species. The chef and food activist talks about his menu at Miya's Sushi in New Haven, Connecticut, which includes python, worm and locust — all consumed in the quest to help keep the earth's balance.

Here Are Tonight's Specials From 24 Restaurants Around The United States

Special dishes from NY, Chicago, Miami and more
Feb 19, 2014 5:00 pm

Every Wednesday, Food Republic’s column “Would You Like to Hear About Our Specials?” highlights the nightly special dishes offered at popular restaurants from around the country. This week, we take a look at tonight’s specials from some of New York City, Chicago, Miami and Seattle's hotspots, with stops in Denver, New Orleans, Philadelphia, St. Louis and Trumbull, Connecticut.

Proud Alum: Chris Molyneux Recounts Feeding The Entire Football Team At UConn

Husky alum also gives a Jack Daniel's steak recipe
Oct 9, 2013 2:00 pm

Chef Chris Molyneux of Parallel Post in Trumbull, Connecticut talks tailgating, feeding the UConn team and more in the latest edition of Proud Alum. Oh, and he shares a recipe for Jack Daniel's Steak!

You've Had Enough Pizza Napoletana. Time To Check Out Pizza Romana

The thick, doughy Roman answer to thin-crust pizza
Mar 6, 2013 11:31 am

Pizza Romana is made using a completely different technique, resulting in a very different-looking and tasting pie. For one, it's typically rectangular instead of round and is moister, thicker and heartier — all the better to support the myriad toppings Roman pizzaioli like to work with. But the differences start with the dough preparation.

Interview With A Grilled Cheese Expert

Jason Sobocinski is the Big Cheese for a reason
Oct 1, 2012 10:31 am

Jason Sobocinski is host of “The Big Cheese” on the Cooking Channel and owner of restaurant/cheese shop Caseus Fromagerie and Bistro in New Haven, CT. We reached out to find out all about grilled cheese because, with the crisp autumn weather fast approaching, we’re just going to come out and declare that it’s grilled cheese season. He tells us about experimental grilled cheese, tips for pairing with wine and answers a big question on our minds: France vs. Spain.

New Haven: It’s Grilled Cheese Nirvana At Caseus Fromagerie Bistro

Comté, Gruyére, parmesan, gouda. All in the cards.
Sep 24, 2012 1:01 pm

The bistro menu at Caseus includes all manner of cheese-centric dishes, but its grilled cheese is the stuff of legends. Made with a blend of whichever cheeses are in peak condition, the sandwich might feature the likes of Comté, gruyére, Parmesan, gouda and sharp cheddar, all perfectly melted on buttered sourdough and sprinkled with fresh sage.

Photo Gallery: Inside Dressing Room

Behind the scenes at Nischan's Westport bistro
Jan 12, 2012 11:01 am

As part of Michel Nischan Week, we asked photographer Sam Horine to head up to Westport, Connecticut to spend an afternoon with the staff on Nischan’s farm-to-table restaurant Dressing Room—A Homegrown Restaurant, a project he took on after he befriended the great actor/philanthropist Paul Newman

Roseland Apizza's Shrimp Florentine Pizza

Pizza through shrimp-colored glasses
Oct 14, 2011 12:01 pm
Photo: WordRidden on Flickr

We've already covered a couple famous Connecticut pizzas for Pizza of the Week — hot oil pizza from Colony Grill and the classic New Haven pizza from Sally's Apizza — and then we did some traveling to pizzas in Atlanta, Idaho, Maine and California.


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