Posts Tagged ‘foodie’
Ask Chef Walter: Expected Food Trends for 2026 – Walter Potenza
by Walter Potenza, contributing writer Friends: In 2026, food is set to become a narrative of wellness, nostalgia, and creativity. As health, sustainability, and personal happiness take center stage, this year’s food trends blend new ideas with comfort, transforming everyday meals into thoughtful experiences. These changes are more than just culinary evolution; they offer businesses…
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: Avoiding common Christmas Cookie blunders – Chef Walter Potenza
by Master Chef Walter Potenza ‘Tis the season to be baking! As I stand in my kitchen, surrounded by the delightful aroma of cinnamon and vanilla, I can’t help but reminisce about the joyous times spent baking Christmas cookies. However, I’ve learned over the years that creating the perfect batch requires finesse and a keen…
Read MoreRed Stripe named to have Best Fries in Rhode Island, “Hands-Down” says Tasting Table
“We’re honored to be named “Best Fries in Rhode Island” by Tasting Table,” says the excited announcement at Red Stripe, an East Side Providence restaurant. Tasting Table has featured Red Stripe as having the best fries in Rhode Island in their roundup, “The Hands-Down Best French Fries in Every US State.” While they call them…
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! Chicken, Bacon, and Brown Butter Pearl Onion Pot Pie – Anthony Salemme
By Chef Anthony Salemme, contributing writer Chicken, Bacon, and Brown Butter Pearl Onion Pot Pie Serves 6 A rustic rich filling of diced chicken, thick-cut bacon and brown butter pearl onions will satisfy your comfort food craving. 6 boneless chicken thighs 8 ounces thick-cut bacon 2 small onions, sliced thin 8 ounces pearl onions, defrosted…
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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