Stephen Gallagher of the Trattoria in St. James shows News 12's Lily Stolzberg how to serve up a summery dish of juicy grilled peach and burrata salad with a tasty summer truffle vinaigrette.

Butterfly the chicken breast so it’s full in one piece. Pound the chicken breast until even in thickness. Marinate with salt, olive oil, garlic and lemon. After marinating for 4-6 hours, grill the ...

1. Prepare a grill for direct, medium heat. 2. To make the vinaigrette, in a medium bowl whisk together the lemon juice and cream. Slowly add the walnut oil and truffle oil a little at a time, ...

This recipe is simple and easy to produce. The vinaigrette is the deal-maker and it's so simple to throw together. There is a recipe here, but after making it a few times, you can personalize it to ...

As we here at Lincoln Land Community College are off for spring break next week, I am joining the winter snowbirds and flying somewhere warmer. While nice weather will be a wonderful change of pace ...

NEW HAVEN, Conn. (WTNH) – On the menu today is something healthy you can make for dinner as a side dish. Mix shredded Brussels sprouts, Parmesan cheese and sunflower seeds in a large bowl. In a small ...

A teeny sneak preview of the New Times restaurant review for next week. Beef “effilochée” was effing delicious. The cylindrical castle of shredded shank meat gets braised for seven hours and crowned ...

Stephen Gallagher of the Trattoria in St. James shows News 12's Lily Stolzberg how to serve up a summery dish of juicy grilled peach and burrata salad with a tasty summer truffle vinaigrette.