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Chef Walter’s Flavors + Knowledge: Farro & Bean Soup

Farro is a type of wheat that was among the first plants to be domesticated in the Middle East. It is low yielding and has...

It is Pizza Craving Day on Wednesday on GoLocal LIVE’s The Taste

Pizza is featured on Wednesday on The Taste

Rick Simone hosts owners and chefs for some of the top pizzerias and restaurants that feature pizza on Wednesday at 3 PM on GoLocal LIVE&rsquo...

Chef Walter’s Flavors + Knowledge: Fondue With Polenta Crostini

A fondue is a melted concoction, usually kept warm to preserve the melted texture. Fondues can be savory or sweet, and are meant...

Chef Walter’s Flavors & Knowledge: Sweet Pepper Puff Pastry

Use a young pecorino for this dish: a sharp, aged Pecorino will overshadow the subtle vegetable flavor of the filling. The peppers can be roasted...

Granny Squibb Company Announces New Partnership & Expansion

Granny Squibb Company founder Robin Squibb has announced a new partnership with Nick Carr and Kelley McShane to help the company expand.

Chef Walter’s Flavors + Knowledge: Fried Shrimp & Scallops

Make the batter: Combine the flour, salt, pepper, egg yolks, and wine in a bowl until smooth, beating with a whisk. Add the sage, and...

Harbor Lights Announces Mother’s Day Brunch Celebration

}Harbor Lights has announced plans for its Mother’s Day brunch celebration.

Chef Walter’s Flavors + Knowledge: Pasteis de Nata Custards

There is an old Portugese saying that goes, "A bride who eats a pastry will never take off her ring." I tried this...

Chef Walter’s Flavors + Knowledge: Hunter’s Style Chicken With Saffron

Make the chicken: Season the chicken with salt and pepper; dust with flour. In a terracotta pot, heat 1 tablespoon of the olive oil with the...

Chef Walter’s Flavors + Knowledge: Spaghetti With Clams

I made this recipe for just one serving in case you don’t have too many guests. This dish is really good, be selfish...

Chef Walter’s Flavors + Knowledge: Grilled Lamb Chops

Preheat grill to medium-high. Brush grill grate with oil. Meanwhile combine mint, basil, oil, vinegar, lemon juice, sugar, and salt in food processor, until smooth....

Chef Walter’s Flavors + Knowledge: Moussaka

Moussaka is a layered oven casserole dish made with vegetables and meat. The most well-known version of moussaka is made with layers of eggplant slices,...

Prov’s Schasteâ Announces Addition of Beer, Wine, & Cocktails to Menu

Schasteâ

Schasteâ, a minimalist style teahouse and creperie in Providence, announced that they have added beer, wine, and cocktails to its menu.

Chef Walter’s Flavors + Knowledge: Stuffed Rabbit With Peas

When rabbit meat is on the menu, expect controversy to follow. It is socially acceptable to use farm animals, such as cows and chickens, as...

Chef Walter’s Flavors + Knowledge: Seafood Antipasto

Use whatever shellfish is freshest at the market, and opt for as many varieties as possible. Of course, any other additional shellfish not listed here...

Newport Vineyards Raises Over $8K for Puerto Rico Recovery Efforts

Newport Vineyards raised more than $8,000 for Puerto Rico recovery efforts through their Una Noche Para Puerto Rico event. The event, put on by the...

Newport Restaurant Week 2018 - See the Participants

One of the best weeks of the spring season has arrived, Newport Restaurant Week.  Newport Restaurant Week began on Friday, March 2 and runs through...

Chef Walter’s Flavors + Knowledge: Veal Filet With Montepulciano Sauce

This great-looking recipe, include veal filet or roast. I have cut the loin in portions and cooked them individually, removing the bones used...

5 RI Restaurants Receive Four Diamond Rating From AAA

Spiced Pear

Five Rhode Island restaurants have received a four-diamond rating from AAA. 

Chef Walter’s Flavors + Knowledge: Chunky Lobster Soup

Remove the lobster heads; without shelling the tails, cut the lobster lengthwise, butterfly them, and remove the black intestine. Chop the lobster heads but not...

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