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Chef Walter’s Flavors + Knowledge: Fettuccine With Prosciutto

Fresh pasta with eggs is really delicious and can be made with a variety of flavors. Fresh pasta, of course can be made...

Chef Mark Tyszkowski: 18 to Watch in 2018

Chef Mark Tyszkowski

He's shaking up the food industry in Rhode Island, so don't be surprised if you see him at your next event. 

Chef Walter’s Flavors + Knowledge: Bacon Stuffed Mushrooms

Replace the bacon with minced ham or Canadian bacon and replace the bacon drippings with another tablespoon of butter, Saute the minced ham along with...

Troop: 18 to Watch for 2018

Troop PVD, photo via Facebook and treated

The buzz in Olneyville is growing, and Troop at 60 Valley Street -- with its hip-hop vibe and '90s aesthetic -- is playing a big part....

Bucktown: 17 Who Made a Difference in 2017

Bucktown's Chef Faulkner

Proving that rising to the top of Providence's food scene isn't all about haute cuisine to get national recognition, Chef Ashley Faulkner of...

Jeremy Duffy: 17 Who Made a Difference in 2017

Jeremy Duffy, Isle Brewery

It has been a dream for more than a decade. The goal has been to re-establish brewing in RI.

Chef Walter’s Flavors & Knowledge: Truffle Ravioli in Capon Broth

Let’s end the year with a delicate indulgence. Nothing is more appropriate than a great broth of capon perfumed with truffles and house-made...

Chef Walter’s Flavors + Knowledge: Veal Shoulder Stuffed With Fruit

This year for the Christmas dinner you may want to consider this wonderful recipe which goes back to my teen years in Italy. My mother...

Chef Walter’s Flavors + Knowledge: Chicken Vesuvio

Just like Philadelphia has Philly’s cheese steak, Rhode Island has snail salad, Chicago has its own adaptation of Italian-American dishes which marks personal...

Harbor Lights Announces Date for Big Little Party

Harbor Lights has announced the date, menu and entertainment for the 2017 Big Little Party. The party will take place on Friday, December 15...

Chef Walter’s Flavors & Knowledge: Tuna With Oregano & Tomato

Tuna steak is very versatile, and can be adopted in many applications. This dish of clear Mediterranean influence is relatively simple to prepare. As...

Pot au Feu Restaurant to Host Cooking Class

Pot au Feu Restaurant in Providence will host a one-day cooking class featuring professional instruction for Amateur Cooks.

Chef Walter’s Flavors + Knowledge: Braised Chicken With Juniper Berries

Dredge the chicken legs in the flour, shake off the excess, and brown them on all sides in ¼ cup of olive oil; remove from...

XO Cafe to Celebrate 20th Anniversary With 1997 Menu Prices

XO Cafe

XO Cafe in Providence is celebrating its 20th anniversary. The restaurant, which opened in 1997, will offer menu prices from1997 for a limited time beginning...

Newport Distilling Company Launches Sea Fog Whiskey

Sea Fog Whiskey

Newport Distilling Company has launched a brand new whiskey called “Sea Fog.” It is the first new whiskey that the company has...

Federal Hill’s Via Roma to Host Christmas Dinner Show

Franco Corso

Federal Hill’s Via Roma will host a dinner show titled “My Italian Christmas Live” featuring Franco Corso. The event...

Chef Walter’s Flavors + Knowledge: Turkey Chestnut Stuffing

Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight. Bring a medium saucepan of water to a boil....

Chef Walter’s Flavors + Knowledge: Grilled Veal Chops With Rosemary

Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish...

Chef Walter’s Flavors + Knowledge: Ricotta & Rum Pie

Many recipes are made with fresh ricotta cheese, and whether you choose sweets or savory the results are always satisfying because the cheese is very...

slides: Newport Restaurant Week 2017 - See the Participants

One of the best weeks of the fall season has arrived, Newport Restaurant Week. 

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