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Guest MINDSETTER™ Matt Fecteau: Drones, a Necessary, Justifiable Evil —"We sleep safely in our beds because rough…

Huestis: May’s Planet Parade for the Astronomy Enthusiast—The significant snow cover that blanketed our local…

Stiffer Campaign Finance Laws, Addressing Guns and Domestic Violence: This Week at the Statehouse—Newport Grand, Twin River and Governor for a…

Frankie Valli at PPAC—On Sunday April 16, Frankie Valli performed to…

RI Beauty Expert: Spring Trendspotting – Five Surprising Musts—Early spring is all about shedding: the winter…

Leonard Moorehead, The Urban Gardener: Spring Busts Out!—For oft, when on my couch I lie

Fit For Life: Get a Better Bottom…Line—It’s springtime and people who are cooped up…

NEW: Kris Dunn to Return to PC—Kris Dunn to return to PC

NEW: URI’s Peckham Farm Welcomes “Surprise” Baby Donkey—The University of Rhode Island's Peckham Farm was…

5 Live Music Musts - April 24, 2015—Every now and then, a music venue in…

 
 
 

The Cellar: The Whites of Châteauneuf-du-Pape

At a recent tasting at the Providence Wine Academy participants learned about, and tasted through, the diverse and quality driven wines France’s Rhone...

Leather Storrs: The Undeniable Politics of Food

Concerns about water, weather, pollution and global strife come together in the increasingly political arena of food. In addition, there is a growing awareness about...

slides: How to Use Spearmint: An Aromatic, Medicinal Herb

Whether you are vegan or carnivorous, aromatic spearmint, which thrives in wet soil—yo! Portland—adds fresh, nourishing flavor and brightness to...

Chef Walter’s Flavors + Knowledge: The Culture of Tapas

Years ago, I opened the first tapas restaurant in the state with mixed reviews and expectations. Soon found out that perhaps our little Rhody was...

The Cellar: Try Something New – Try Lagrein

This week we will be featuring two wines made from a grape variety called Lagrein. While relatively new to our local wine markets, wines made...

Leather Storrs: James Beard Awards and the Changing Culinary Industry

A stretchy culinary paraphrase of Einstein’s seminal anti-war bumper sticker goes like this: You cannot simultaneously bitch about and benefit from chef adulation....

Chef Walter’s Flavors + Knowledge: Paella With Seafood

This dish originated in the fields of a region called Valencia on the eastern coast of Spain. Today paella is made in every region of...

Leather Storrs: How to Make the Best Grill Paste

“The Paste” is a gutsy, aggressively seasoned rub for grilling. I have been doing this goopy rub for years, it is infinitely malleable...

Chef Walter’s Flavors + Knowledge: Pastiera Napoletana

Easter is behind us, but this fabulous pastry can be delightful throughout the year at any events. Let’s walk through history for a...

The Cellar: Caro

In this installment of our ongoing series ‘The Making of a World Class Wine’ I am highlighting an interesting and very delicious red...

Chef Walter’s Flavors + Knowledge: Cod for Passover

This week we celebrate Passover and this dish symbolizes the diversity of culinary offerings. Today, chefs have expanded the horizons of creativity and ingredients applications,...

Leather Storrs: Blunder From Down Under

Humans have been protecting animals almost as long as they’ve been eating them, with varying degrees of success.

International String Trio Coming To Pot au Feu April 6

Slava Tolstoy, Ippei Ichimaru and Ben Powell of the International String Trio.

The International String Trio will perform at Pot au Feu Restaurant on April 6, 2015 starting at 6 p.m. with a performance which will be accompanied by...

The Cellar: Value in the Langue’ Part II

Last week I featured an outstanding red wine from France’s Languedoc region. This week I thought I would throw another regional wine into...

Leather Storrs: Why You Should Stop Buying Salad Dressing

Spring cleaning should include the fridge, even if it’s just for inventory. My suspicion is that, like me, you’ve got a...

Chef Walter’s Flavors + Knowledge: Baked Pasta Pasticcio

There are many different variations of this delicious dish. Ingredients vary wildly depending upon regional traditions and approaches. Popular not only in Italy but across...

The Cellar: Value in the Langue’

One of my absolute favorite regions for value red wines is a region called Languedoc located in southwestern France.

10 Places to Get Zeppoles for St. Joseph’s Day

Zeppoles from Zaccagnini’s Pastry Shoppe in Pawtucket

Every Rhode Islander knows that it's tradition to celebrate St. Joseph’s Day by indulging in some zeppole. 

Leather Storrs: Gourmet Dumpster Diving

“Farm to table” is one of those phrases that has been stretched and twisted to cliché. It must do well in focus...

Kraft Food Group Recalls 242,000 Cases of Mac & Cheese

Photo courtesy of Kiwikat88/flickr

Kraft foods group is recalling approximately 242,000 cases of select code dates and manufacturing codes of the original flavor of Kraft Macaroni & Cheese Dinner due...

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