Posts Tagged ‘chef’
Ask Chef Walter: The Ultimate Grilling Guide – Walter Potenza
by Chef Walter Potenza, contributing writer Friends: With the help of this friendly and comprehensive guide, you’ll be ready to host a fabulous 4th of July barbecue. Prepare to embark on an exhilarating journey of hosting the most unforgettable 4th of July barbecue with this ultimate summer barbecue guide! Whether you’re a seasoned grill master…
Read MoreWe Cook! Mill’s Tavern Vegan Stuffed Bell Peppers with Quinoa and Marinara Sauce
stuffed pepper recipe from mill’s tavern
Read More“Ask Chef Walter”: Potato and Prosciutto Souffle – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: This unique appetizer combines basic mashed potatoes with the unexpected addition of prosciutto, which adds a delightful saltiness. The surprise element is the creamy Gorgonzola cheese at the center, making this an exquisite starter. Potato + Prosciutto Souffle’ Recipe Ingredients for six servings (individual ramekins) Three tablespoons unsalted butter, softened…
Read MoreWe Cook! Mill’s Tavern Baked Brie with Roasted Garlic, Glazed Almonds, Spiced Honey & Crostini
Baked Brie with Roasted Garlic, Glazed Almonds, Spiced Honey & Crostini (Serves 4):This elegant yet simple to prepare appetizer combines creamy baked Brie with sweet and spicy flavors, perfect for any gathering! Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour and 15 minutes INGREDIENTS: For the Baked Brie: For the Glazed…
Read MoreAsk Chef Walter: Bone-in Pork Loin Milanese – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: Today, I am sharing a recipe made with pork loin with the bone left attached to the flesh. The photo offers sauteed greens and potatoes, but you can also pair the loin chop with a wonderful arugula salad. “Alla Milanese” is an Italian culinary term that refers…
Read MoreWe Cook! Mill’s Tavern’s Miso Glazed Salmon, Sesame Soy Veggy Medley, Lemon Butter Cream
by Edward Bolus, Executive Chef, Mill’s Tavern, Providence Miso Glazed Salmon with Sesame Soy Vegetable Medley and Lemon Butter Cream (Serves 4):This dish from Mill’s Tavern features miso-glazed salmon paired with a vibrant sesame soy vegetable medley and rich lemon butter cream. The combination of savory, sweet, and tangy flavors create a balanced and delicious…
Read MoreWe Cook! Mill’s Tavern Flatbread with roasted tomato, pepper, onion, mozzarella, basil pesto
flatbread recipe from Mill’s Tavern
Read MoreWe Cook: Mill’s Tavern’s Branzino with Strawberry Yuzu Beurre Blanc, Tarragon Pineapple Chutney
by Executive Chef Edward Bolus, Mill’s Tavern Branzino with Strawberry Yuzu Beurre Blanc and Tarragon Pineapple Chutney (Serves 4):Mill’s Tavern’s newest branzino dish features delicate fillets topped with a luscious strawberry yuzu beurre blanc paired with a sweet and tangy tarragon pineapple chutney. The combination of fresh, vibrant flavors creates a sophisticated and delightful meal…
Read MoreAsk Chef Walter: Mastering Asparagus – Chef Walter Potenza
cooking asparagus with chef walter potenza
Read MoreWe Cook! Point Judith Calamari, Chickpeas, Quinoa-Tabbouleh Salad, Red Pepper Hummus
calamari recipe
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