Latest from Ask Chef Walter

Ask Chef Walter: Torta Pasqualina – Taste of the Liguria Region for your Easter Table – Walter Potenza

By Walter Potenza | Mar 29, 2026

Read More →

Ask Chef Walter: The Golden Delight: A Tale of Pastéis de Nata – Walter Potenza

By Walter Potenza | Mar 22, 2026

Read More →

Ask Chef Walter: Saint Joseph’s Day Zeppole – Walter Potenza

By Walter Potenza | Mar 17, 2026

Read More →
boiled dinner

Ask Chef Walter: How Irish Cuisine Shaped Rhode Island’s Classic Flavors – Walter Potenza

By Walter Potenza | Mar 15, 2026

Read More →

Ask Chef Walter: The Historical Role of Women in the Kitchen – Walter Potenza

By Walter Potenza | Mar 8, 2026

Read More →

From Chef Walter for International Women’s Day, March 8 – “Dedicated to Women Everywhere”

By Walter Potenza | Mar 7, 2026

Read More →
A bowl of golden brown gnocchi with sage leaves.

We Cook! Pumpkin + Ricotta Gnocchi – Walter Potenza

By Walter Potenza | Mar 5, 2026

Read More →
Wooden cutting board with striped design on a kitchen counter.

Ask Chef Walter: The Hidden Danger Lurking on Your Kitchen Cutting Board – Walter Potenza

By Walter Potenza | Mar 1, 2026

Read More →
Sugary fried doughnuts piled on a white plate.

Ask Chef Walter: Rice Fritters for Carnevale – Walter Potenza

By Walter Potenza | Feb 22, 2026

Read More →
Bowl of lentil soup garnished with herbs and a lemon slice.

The Timeless Tradition of Lent: A Journey through Faith, Culture and Feast – Chef Walter Potenza

By Walter Potenza | Feb 19, 2026

Read More →