Posts Tagged ‘food’
A Greener View: E. Coli vs. Vegetables, and Your Garden – Jeff Rugg
by Jeff Rugg, contributing writer, A Greener View Q: I have seen so many headlines saying that vegetables are contaminated with E. coli bacteria. I grow a lot of my own vegetables, and I am wondering how this happens and how to prevent it. Why do commercial farms that have so many ways to protect…
Read MoreAsk Chef Walter: The Art and Science of Baking – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Image above, attribution via Farhad Ibrahimzade Master Culinary techniques in the baking department, while understanding the science. Friends: Today, we’re exploring one of the most delightful and rewarding kitchen skills: baking. Whether you’re here to master pastry or are just starting your cooking adventure, understanding the basics of baking…
Read MoreProvidence Delivers Summer Fun: Food, Water Play & Activities
Mayor Brett Smiley Announces Opening of Summer Meal Sites, Splashpads and Enrichment Opportunities for Summer 2025 Providence Waterparks, Splash Pads and Pools Reopen, Summer Meal Service Begins Mayor Brett P. Smiley today joined Deputy Commissioner Drew Echelson, President Pro Tempore Juan Pichardo, Providence Public Schools Superintendent Javier Montañez, Superintendent of Providence Parks Wendy Nilsson and…
Read MoreWe Cook! Mill’s Tavern Saffron Bouillabaisse with Tarhana Lobster Jus
by Edward Boulus, executive Chef, Mill’s Tavern, Providence Saffron Bouillabaisse with Tarhana Lobster Jus (Serves 4): This flavorful seafood stew is chock-full of traditional New England ingredients (mussels, clams, shrimp, scallops, lobster, and white fish) with the Middle Eastern twist of saffron-tomato broth enriched with tarhana and lobster jus. Serve with toasted rustic bread for…
Read MoreMAHA adopters prefer carrot to the stick: Kraft Heinz. General Mills. Walmart. Sam’s Club. Starbucks…
They’re rolling out – one by one – big ones, little ones – all seeking to be among the first to be MAHA compliant. Make America Healthy Again has, at its crux, the removal of dyes, colors and additives that are “unnatural”, and often only allowed in food in America – not in Europe. Just…
Read MoreAsk Chef Walter: Summer Feast for the Palate – Chef Walter Potenza
SUMMER FEAST FOR THE PALATE Let’s discover New England’s culinary soul and the unique palate. Included a test recipe for the classic Lobster roll by Executive Chef Walter Potenza, contributing writer Image, top: Attribution via Steve Wrzeszczynski Friends: Every summer, New England’s unique culinary charm invites travelers to explore its charming coastal villages, misty mountains,…
Read MoreWe Cook! Mill’s Tavern’s Mediterranean Seared Salmon, Olive Tapenade, Artichoke Hearts, Roasted Red Pepper Tahini
by Edward Bolus, Executive Chef, Mill’s Tavern Mediterranean Seared Salmon with Olive Tapenade, Sautéed Artichoke Hearts & Roasted Red Pepper Tahini (Serves 4): A vibrant, flavor-packed dish inspired by the Mediterranean coast. Crisp-seared salmon is paired with briny olive tapenade, sautéed artichoke hearts, and sweet roasted red peppers—all brought together with a creamy lemon-garlic tahini…
Read MoreAsk Chef Walter: Ultra processed foods – Chef Walter Potenza
by Chef Walter Potenza, contributing writer, executive chef ULTRA PROCESSED FOODS Photo: Image Attribution via Andrej Lisakov Americans are eating more processed foods than ever, and surveys show that most consumers don’t understand just how much this trend affects their health. Friends: In modern America, convenience often trumps health, and nowhere is this more evident…
Read MoreAsk Chef Walter: The problem with “The Best” – Chef Walter Potenza
The most meaningful meals aren’t those deemed “the best” by some external standard, but those that resonate with your personal history, your memories, your physiology. Friends: Igor K. from Clarksville, Tennessee, asked about the veracity of the word “best†when applied to culinary experiences. Here, we go, Igor! I hope it helps. Often, participants in my cooking school ask…
Read MoreTo Do in RI: Taste of Rhode Island. Food, libations, entertainment, auction for Matunuck Oyster Bar
If you’ve never been – it’s time to experience Taste of Rhode Island! Join hundreds of your friends, family and colleagues at the Crowne Plaza Outdoor Pavilion on June 11, 2025, as the stage is set for an evening filled with food, drinks, friends, and fun! GET YOUR TICKETS NOW – always a sell-out! Sample…
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