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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. 

PBS’ Roger Swain to Take Part in “Growers Seminar” at Hope & Main

Roger Swain

The Northeast Organic Farming Association of Rhode Island (NOFA/RI) has announced “A Growers Seminar With Roger Swain & Lee Reich.” ...

Chef Walter’s Flavors + Knowledge: Pizza Margherita

All of us have a special recipe and methods we enjoy for our favorite pizza. I propose this one below. Follow these steps carefully and...

Roma Announces New Deli & Café hours & Expansion of Events Space

Roma restaurant on Federal Hill has expanded its Deli and Cafe hours of operation and is converting its café dining room to be...

Cafe Dolce Vita Launches New York Style Pizza Menu

Romance in the Plaza pizza

Cafe Dolce Vita on Federal Hill has launched a New York style pizza menu for the first time in its history.

Chef Walter’s Flavors + Knowledge: Penne with Avocado & Arugula

This preparation is one of my technical preferred methods. Pureeing vegetables and blending them into pasta, risotto or grains is versatile, appealing to the eye...

Chef Walter’s Flavors + Knowledge: Balsamic Glazed Salmon

Straight forward recipe, usually done outdoors, but equally nice baked. Make the glaze by using a great quality balsamic as the starter point, pretty much...

Best Foodie Cities in the U.S. - See Where Providence Ranks

Best Foodie Cities in the U.S. - See Where Providence Ranks

Providence is ranked as one of the most expensive cities for foodies in the U.S., contributing to its middle of the pack ranking when...

Chef Walter’s Flavors + Knowledge: Lasagna With Butternut Squash

The time of autumn is particularly exciting especially if you live in New England. The season brings along the search for fresh mushrooms, and this...

NEW: CAV to Remain Open Under Moubayed Sons’ Ownership

Sylvia Moubayed

CAV restaurant in Providence has announced that it will remain open under the ownership of Sylvia Moubayed’s sons Shereen, John, and Peter...

Chef Walter’s Flavors + Knowledge: Tuscan Rabbit Stew

Before you get all weak in the knees and start humming a Disney tune, let’s examine the facts about eating rabbit meat. Rabbit...

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