Anthony Salemme

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RINewsToday

Apr 30 2020

Your Recipe – Today: Classic Carrot Cake with Cabot Cream Cheese Frosting

By Anthony Salemme, contributing chef An old favorite of mine that satisfies everyone’s sweet tooth craving. 1 ½ cups grated ...
RINewsToday

Apr 23 2020

Recipe – Today: Salmon Pan Roast with Asparagus Risotto

by Anthony Salemme, contributing chef The risotto takes some time and patience but it’s totally worth it in the end. ...
RINewsToday

Apr 16 2020

Thursday is Recipe Day – Double Chocolate Banana Rum Crumb Cakes

by Anthony Salemme, contributing chef It seems that everyone cannot eat their bananas fast enough these days. So, why not ...
RINewsToday

Apr 9 2020

Your Recipe Today – Salisbury Steak

By Anthony Salemme, contributing chef Salisbury Steak This simple old school comfort food is so simple to prepare, you’ll wonder ...
RINewsToday

Apr 2 2020

Double Lemon Pound Cake

by Anthony Salemme, contributing chef 1 ½ cup flour 1 teaspoon baking powder ½ teaspoon salt 1 cup Cabot butter ...
RINewsToday

Mar 26 2020

Asparagus, Leek and 3-Cheese Rollatini

by Anthony Salemme, contributing chef For a light-ish Spring dinner this comes together somewhat quickly Pasta and filling 1 pound ...
RINewsToday

Mar 19 2020

Raspberry Cream Cheese Pull Apart Bread

by Anthony Salemme, contributing chef As the loaf bakes, the raspberry preserves caramelizes the outside edges while the cream cheese ...
RINewsToday

Mar 12 2020

Baked Egg Artichoke Gratin

Baked Egg Artichoke Gratin with Prosciutto, Pine Nuts and Melting Gorgonzola by Anthony Salemme, contributing chef     National Artichoke Day is ...
RINewsToday

Mar 5 2020

Recipe Today: Cod Loin Tamale Smoked Tomato Butter with Mofongo and Wilted Greens

by Anthony Salemme, contributing chef This Mexican Puerto Rican Tamale will wow your friends and family for your next dinner. ...
RINewsToday

Feb 27 2020

Recipe Today: Shrimp and Scallop Ceviche

By Anthony Salemme, contributing chef A light and flavorful appetizer or main course 8 ounces medium-small shrimp, peeled and deveined ...