Posts Tagged ‘foodie’
Weeknight Ramen – Alison Mountford
By Alison Mountford, contributing chef to RINewsToday ACTIVE TIME – 10 minutes TOTAL TIME – 20 minutes If you’re into incredible ramen from restaurants be aware: this is not that. This is, “I love ramen’s comforting vibe and slurpy noodles, but I don’t have any seaweed on hand or time to cook a 15-hour dashi…
Read MoreSkillet Enchiladas with Chicken and Black Beans – Alison Mountford
By Chef Alison Mountford – for RINewsToday.com ACTIVE TIME – 15 TOTAL TIME – 30 Enchiladas taste incredible but they can be time consuming to roll up. This one-pot meal hits all of the notes but comes together effortlessly! You can assemble this ahead of time, too, and simply pop in the oven to heat…
Read MoreSausage and Broccoli Detroit Pizza – Alison Mountford
By Chef Alison Mountford for RINewsToday (See printable file, at bottom) ACTIVE TIME – 20 minutes TOTAL TIME – 1 hour (plus time for the dough to rest) If you haven’t had Detroit pizza yet, you’re in for a treat! The cheese melts to the sides and bakes into a deeply golden crust. You could…
Read MoreGrilled Cider Pork Chop + Zucchini Ribbon Salad – Alison Mountford
By Alison Mountford, contributing chef, RINewsToday ACTIVE TIME – 15 TOTAL TIME – 30 SERVES – 4 About – Raw zucchini ribbons are a fun and different way to serve the ubiquitous garden staple. Since you eat them raw, it also makes for a really speedy side dish. If you don’t eat pork, you can…
Read MoreFirecracker Eggplant – Alison Mountford
By Alison Mountford, contributing chef, RINewsToday ACTIVE TIME – 15 TOTAL TIME – 30 SERVES – 6 as a side dish Intro: Firecracker sauce toes the line between buffalo sauce and teriyaki. It thickens and glazes whatever you put it on while it cooks – and it is so simple to make. We love this…
Read MoreWe Cook! Grilled Spatchcock Chicken, Romesco Sauce – Alison Mountford
By Alison Mountford, contributing chef, for RINewsToday Updated May, 2024 Active Time – 15 Total Time – 60 Serves – 6 ABOUT – Romesco sauce is fun to make with fresh charred peppers or use a jar of roasted red peppers. You can ask the butcher to remove the backbone from the chicken or try…
Read MoreWilliams & Stuart Real Estate official sponsor of 2022 Taste of Rhode Island
by Nancy Thomas After a two-year pandemic hiatus, plans are underway for the 2022 Taste of Rhode Island, a unique celebration of local food, drink and entertainment, to be held Thursday, October 20, 2022 from 6:00-9:00pm at Crowne Plaza, Warwick, Rhode Island. The popular event brings together a dazzling selection of culinary delights from top area restaurants, food producers…
Read MorePretzel Crusted Zucchini Sticks Salad, Parmesan Dressing – Alison Mountford
By Alison Mountford, contributing chef, for RINewsToday ACTIVE TIME – 30 TOTAL TIME – 30 SERVES – 2-4 depending on side dish or entree salad ABOUT – Do you have an overflow of zucchini this summer? This breading process is quite simple and totally worth it. I like to use the ends of any chips,…
Read MoreBaby Back Ribs with Guava BBQ Sauce – Anthony Salemme
By Anthony Salemme, contributing chef Serves 6 Start these low and slow in the oven, then finish on the grill with this sticky Guava BBQ. 2 racks Baby Back Ribs Sprinkle salt, pepper, garlic powder, smoked paprika on both sides. Wrap each rack with heavy foil and bake at 300F for 1.5 hours. 8 ounces…
Read MoreSalmorejo – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 (See downloadable, printable recipe at bottom of page) A traditional chilled soup originating from Andalusia, southern Spain, made of tomato, bread, extra virgin olive oil and garlic. Great on a HOT Summer Day. 8 Medium Tomatoes – Heirloom, beefsteak or big boy tomatoes are best 1 Medium Baguette…
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