Posts Tagged ‘chef walter cooking school’
Ask Chef Walter: Eating in January – Chef Walter Pontenza
by Chef Walter Potenza, contributing writer, Chef Walter’s Cooking School EATING IN JANUARY January’s larder is a study in elegant resilience, offering ingredients that provide both comfort and a bright, cleansing start to the year. Friends: January comes quietly, bringing a sense of resolution and a real need for renewal. After the holidays, many of…
Read MoreAsk Chef Walter: Indian Pudding, Historical Classic from New England’s Historic Past
by Chef Walter Potenza, contributing writer Friends: In the 70s, Indian pudding could be found in many diners and restaurants in New England. The pudding slowly lost appeal with the introduction of newer and eclectic desserts. Possibly brought with the British occupation, who seemed to enjoy something similar called “hasty pudding,” a concoction of wheat…
Read MoreAsk Chef Walter: Mastering Asparagus – Chef Walter Potenza
cooking asparagus with chef walter potenza
Read MoreAsk Chef Walter: Selecting Salmon – Walter Potenza
by Executive Chef Walter Potenza Friends: The Ask Chef Walter feature is highly popular because it puts you, the reader, within walking distance of a professional Master Chef for all your questions. Last week, Jonathan W from Dumont, New Jersey, asked about a comprehensive guide to selecting the Best Salmon at the store. Here we…
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