Posts Tagged ‘foodie’
We Cook! Mill’s Tavern’s Braised Turmeric Celeriac Steaks, Carrot Puree, Peas, Red Sorrel
Braised Turmeric Celeriac with Carrot Purée, Peas in Olive Oil, Chive Oil, and Red Sorrel (Serves 4): Golden braised celeriac “steaks†are paired with smooth carrot purée, sweet peas, bright chive oil, and a pop of fresh sorrel for a colorful, vibrant vegetarian main! Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1…
Read MoreAsk Chef Walter: Sfogliatella, by the Glorious Nun’s Hands – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: The sfogliatella masterpiece created by Sister Clotilde, continues to captivate palates and charm gluttons after 400 or so years. Many of our readers asked about this traditional sweet from Naples, and here you have it! The Sfogliatella is an iconic pastry that has gained worldwide recognition and…
Read MoreAsk Chef Walter: Male vs. Female Eggplant – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Why do people still believe eggplants have genders—and the science that proves them wrong. It is a bizarre kitchen myth that won’t die. Friends: It’s fascinating how certain kitchen myths cling stubbornly to our collective consciousness, passed down through generations like treasured family recipes—even when they’re utterly baseless.…
Read MoreWe Cook! Mill’s Tavern Piliç Topkapı with Chicken Thighs, Demi–Cream–Brandy Sauce
Serves 4 A refined take on a classic Ottoman dish, this version features tender chicken thighs stuffed with fragrant spiced rice, roasted to perfection, and finished with a velvety demi–cream–brandy sauce. It’s both elegant and comforting, making it ideal for a dinner party or special occasion. Prep Time: 30 minutes (plus marinating) Cook Time: 45…
Read MoreAsk Chef Walter: Seco de Cabrito Lambayeque – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer Photo: Vatican News, provided by Chef Potenza POPE LEO XIV CULINARY PASSIONS – “In the simplicity of a meal,” he recently said in an audience, “there is the miracle of the encounter between peoples and cultures.” Friends: Between Peruvian flavors and a commitment to solidarity, Pope Leo XIV,…
Read MoreAsk Chef Walter: Lentil Bolognese – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Enter Lentil Bolognese, a vibrant, plant-based version that retains all the soul of the original while offering a fresh, nutritious perspective Friend: Bolognese sauce has long been the crown jewel of Italian comfort food—a slow-simmered masterpiece of meat, wine, and tomatoes. But what happens when we reimagine this…
Read MoreAsk Chef Walter: The resurgence of stale bread – Chef Walter Potenza
Photo: Pane Cotto, via Taste Atlas by Chef Walter Potenza, contributing writer Adopting a circular economy is more critical than ever in an era of widespread waste. This approach focuses on minimizing resource waste and maximizing the value of existing materials. Included some Tuscan recipes to try. Friends: In a world that often rushes to…
Read MoreWe Cook! Mill’s Tavern’s Octopus Carpaccio with Sea Bean Salad, Urfa Pepper and Focaccia
Octopus Carpaccio with Blanched Sea Bean Salad, Urfa Pepper & Focaccia (Serves 2): This elegant seafood dish layers paper-thin slices of tender octopus with a bright, briny sea bean and tomato salad. A sprinkle of smoky Urfa pepper and a side of toasted focaccia brings texture and warmth, making it an ideal appetizer or light…
Read MoreAsk Chef Walter: Dishes You Should Not Make At Home – Walter Potenza
Classic Beef Wellington, Courtesy You Le by Chef Walter Potenza, contributing writer, Executive Chef Friends: Many people enjoy cooking at home. However, some dishes are best left to the experts in restaurants. While experimenting and trying new recipes in the kitchen can be fun and educational, some specific recipes require a high skill level, specialized…
Read MoreOutdoors in RI: Aquatic Weeds – Invasive Pests – Whip-poor-wills – Dogapalooza – Twilight on the Blackstone
Novel discoveries about Eastern Whip-poor-will nesting and chick growth – from URI Known for their haunting, distinctive singing—a repetitive “whip-poor-will” call that echoes through summer nights—Eastern Whip-poor-wills have long inspired folklore, often seen as omens or symbols of mystery. Their elusive, nocturnal nature and expert camouflage make them far easier to hear than to see.…
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