Posts Tagged ‘chef’
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: Dietary Regulation a Historic Reset. What do you think? – Walter Potenza
by Chef Walter Potenza, contributing writer “Ask Chef Walter” Hey, friends: did you see the new federal nutrition guidelines that dropped this week? The 2025–2030 Dietary Guidelines just came out, and they seem like a big shift from what we’re used to. The release calls it a “historic reset” focused on “real food” to help…
Read MoreAsk Chef Walter: A Culinary Odyssey. Rhode Island’s Food Scene in 2025 – Walter Potenza
by Chef Walter Potenza, contributing writer Friends: As the aroma of freshly grilled seafood mingles with the salt-kissed air, transporting you instantly to a lively table set against the backdrop of Rhode Island’s coastline, the year 2025 unfolds as an adventurous culinary journey. When 2025 began, Rhode Island’s food scene felt both familiar and full…
Read MoreThe Feast of Christmas Eve – Ed Iannuccilli
by Ed Iannuccilli, contributing writer I loved the Christmas Eve feasts, especially in my early years at Grandma’s. It symbolized family, food love, joy, abundance, and spirituality. For weeks, we frenzied in anticipation of the Christmas season. It was the time for shopping, cooking, and pausing on Christmas Eve for La Vigilia, awaiting the Christ…
Read MoreWe Cook! A Contemporary Feast of the 7 Fishes App: Smoked Salmon Flatbread with Arugula – Alison Mountford
By Alison Mountford, contributing chef ACTIVE TIME – 15 TOTAL TIME – 30 QUICK TIPS – I’ve included a recipe for the flatbread dough (which obviously increases the total time here) because, as doughs go, pizza and flatbread dough is easy to make AND if you want to make this gluten free, making your own…
Read MoreAsk Chef Walter: My Christmas in Abruzzo from Afar – Walter Potenza
by Chef Walter Potenza, contributing writer The scent of roasted chestnuts fills the air, mingling with the crispness of winter and the laughter that echoes through the ancient streets of home. Friends: The faint aroma of baccalà simmering on the stove wraps around me as I dial into the video call. On screen, my sister…
Read MoreAsk Chef Walter: Guide to the Right Seafood for Your Feast of the Seven Fishes – Walter Potenza
by Chef Walter Potenza, contributing writer Bait-and-Switch: Seven Fishes, Zero Fakes: A Chef’s Guide to Choosing the Right Seafood for Your Feast of the Seven Fishes With Christmas Eve and the Feast of the Seven Fishes coming up, I think back to the busy kitchens of my family in the USA. The smell of fresh seafood…
Read MoreAsk Chef Walter! Hanukkah History, with Apple Fritter and Latke Recipes
by Chef Walter Potenza, contributing writer Friends: Chag Sameach! As the first candle of Hanukkah is lit this year on the evening of December 14, 2025, at Flavors + Knowledge, we’re delighted to share the joy of the Festival of Lights with you. In honor of the holiday, here is the story behind Hanukkah and…
Read MoreAsk Chef Walter: Torrone in Rhode Island for the Holidays – Walter Potenza
by Chef Walter Potenza, contributing writer In the heart of Federal Hill in Providence, the tradition of Torrone continues, with new flavors and diversity, for any palate and style. Let Tony’s daughter Adriana guide you through the journey. In addition, I detailed recipe for you to consider on how to make the soft torrone variety.…
Read MoreWe Cook! Pulled BBQ Thanksgiving Turkey Leftovers – Anthony Salemme
by Anthony Salemme, contributing chef Left over Thanksgiving food creations are one of my favorites. If you don’t have butternut squash, you can use leftover sweet potatoes. Serves 4 3 cups roasted dark turkey meat 2 cups your favorite BBQ sauce 1/2 cup cranberry sauce 1 jalapeño seeded and chopped, optional Polenta 1 cup cornmeal…
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