Posts Tagged ‘foodie’
We Cook! Mill’s Tavern’s Calamari with Shishito Pepper Salsa, Cilantro Lime Dressing
calamari recipe
Read MoreAsk Chef Walter: Preserving tomatoes in the summer. How to do it. – Walter Potenza
preserving tomatoes
Read MoreWe Cook! Mill’s Tavern’s Statler Chicken Breast, Grapefruit Avocado Salad, Aioli, Roasted Veggies
Buttermilk-Brined Bell & Evans Statler Chicken Breast with Grapefruit Avocado Salad, Green Goddess Aioli, and Roasted Summer Vegetables (Serves 4): This summer-inspired dish from Mill’s Tavern features tender buttermilk-brined chicken, paired with a refreshing grapefruit avocado salad, creamy Green Goddess aioli, and roasted summer vegetables for a vibrant and flavorful meal. Prep Time: 20 minutes…
Read MoreAsk Chef Walter: Ready for Heirlooms? The Tuscan Panzanella Salad – Walter Potenza
ask chef walter tuscan panzanella salad
Read MoreWe Cook! Mill’s Tavern’s Market Fish with Spicy Tomato Ezme and Quinoa Tabouleh
by Edward Boulus, contributing writer, Executive Chef, Mill’s Tavern Market Fish with Spicy Tomato Ezme and Quinoa Tabouleh (Serves 4): This fresh, seasonal dish from Mill’s Tavern features a choice of fish fillets baked to perfection with a zesty lemon touch and served with a spicy tomato ezme and refreshing quinoa tabouleh, making it an…
Read MoreAsk Chef Walter: Know the wheat differences – Walter Potenza
chef walter potenza and bread recipe
Read MoreAsk Chef Walter: Pizza, increasingly popular! – Chef Walter Potenza
by Walter Potenza, Executive Chef, contributing writer Friends: Pizza has transformed remarkably from a humble Italian dish to a culinary favorite worldwide. Its broad appeal knows no bounds, resonating with individuals of all ages and spanning diverse cultural backgrounds. Americans eat approximately 100 acres of pizza daily, or 350 slices per second. There are approximately…
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 MoreTo Do in RI: Aquidneck Community Table Summer Bounty Bash – TONIGHT
Photo: ACT Aquidneck Community Table (ACT), in Newport County will host its annual Summer Bounty Bash TODAY, Tuesday, June 18th from 6 to 9pm. The event will be held at Stoneacre Garden, 151 Swimburne Row in Newport. The event celebrates Aquidneck Island’s unique foodie culture and includes complimentary tastings from local makers and growers, along…
Read More