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Take a Tour of the Providence Restaurant Week Participants

Chapel Grille is among the restaurants taking part.

Just over 70 restaurants across the state of Rhode Island are set to take part in Providence Restaurant Weeks. 

Chef Walter’s Flavors + Knowledge: Octopus Salad

Octopus Salad

Salads like this one are found all over Puglia, almost always with carrot, celery, and parsley (we suspect the locals like the combination as much...

Chef Walter’s Flavors + Knowledge: Parmigiano Ravioli With Asparagus

Parmigiano Ravioli With Asparagus

Making fresh pasta is always a rewarding task, especially because the freshness of the product releases the outmost flavor. In this recipe I have added...

Chef Walter’s Flavors + Knowledge: Baccala With Cauliflower Casserole

Dried and salted cod, sometimes referred to simply as salt cod, is cod which has been preserved by drying after salting. Cod which has been...

Chef Walter’s Flavors + Knowledge: Broccoli Rabe With Veal Sausage

Broccoli Rabe With Veal Sausage

The classic combination of bitter greens and sweet sausage is as warming and comforting as the Italian grandmothers who have been making it for generations....

Charlestown Seafood Festival Set to Return for 34th Year

The Charlestown Seafood Festival is set to return for its 34th year

Close to 50,000 people are expected to attend the 34th annual Charlestown Seafood Festival at Ninigret Park. The festival is set to take place from Friday,...

RI Senate Passes Bill Simplifying Food Truck Registration

RI Senate passes bill simplifying food truck registration

The Rhode Island Senate approved legislation to lighten the regulatory burden on drivers of food trucks.

RI Department of Health Announces Venda Meat Ravioli Recall

The Rhode Island Department of Health (RIDOH) has announced that Venda Ravioli recalled approximately 672 pounds of frozen meat ravioli products on Friday. The recall was...

Pot au Feu to Celebrate Bastille Day With Performance by Rose Weaver

Rose Weaver to perform at Pot au Feu's Bastille Day

Pot au Feu restaurant in Providence is set to celebrate Bastille Day with a performance by Rose Weaver’s La Vie...

Chef Walter’s Flavors & Knowledge: Pineapple & Cantaloupe Salad

Pineapple & Cantaloupe Salad

This colorful salad is a perfect opener for a light summer luncheon, and would also do beautifully as a buffet dish.

XO Café Closes - Another Top Providence Restaurant Shuts Down

XO closed Saturday night

The iconic and massively romantic XO Café closed Sunday. John Elkhay, the Providence restaurateur confirmed the closing and said that the space ...

Thayer Street’s Paragon Closed After 23 Years in Providence

Paragon on Thayer Street has closed.

Thayer Street restaurant Paragon has closed in Providence after 23 years.

General Assembly Approves Bill Forbidding the Advertising of Unhealthy Foods in Schools

Senator Sosnowski bill is approved

The General Assembly gave approval to legislation that would forbid the advertising of unhealthy foods to children in schools.

Chef Walter’s Flavors + Knowledge: Grilled Skewered Lamb

These succulent lamb kebabs are found in Israeli cafes as well as in Greece. Souvlakia are at their best served with cucumbers, olives...

Harbor Lights’ Restaurant Par + Tackle Opens for Season

Par + Tackle at Harbor Lights is open for the season.

Harbor Lights has announced that it has opened its restaurant Par + Tackle for the season.

Chef Walter’s Flavors + Knowledge: Frico With Asparagus, Shrimp, Quail Eggs

This simple recipe from Friuli Venezia Giulia is a delicious example of cucina povera, a humble cuisine that combines on-hand ingredients in genius...

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...

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