Posts Tagged ‘recipe’
Ask Chef Walter: Eating in January – Chef Walter Pontenza
by Chef Walter Potenza, contributing writer, Chef Walter’s Cooking School EATING IN JANUARY January’s larder is a study in elegant resilience, offering ingredients that provide both comfort and a bright, cleansing start to the year. Friends: January comes quietly, bringing a sense of resolution and a real need for renewal. After the holidays, many of…
Read MoreWe Cook! Oui! French Meat Pie – Anthony Salemme
by Chef Anthony Salemme Serves 6-8 Back to meat and potatoes is so comforting during the cold winter months. This tried and true recipe is very filling and all it needs is a green salad to go with it. Can be made the day before and reheated. Meat Pie 1 ½ pounds ground pork ¾…
Read MoreAsk Chef Walter: La Befana in Italy. Tradition, Faith, and the Magic – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: La Befana in Italy. Tradition, Faith, and the Magic On January 6, Italians celebrate the Epiphany, a holiday that brings together Christian faith, old folklore, and joyful family traditions. Called La Festa dell’ Epifania, it marks when Jesus was revealed to the world as the Magi visited…
Read MoreAsk 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 MoreWe Cook! Sweet Potato Latkes for Hanukkah (Dec. 14-22) – Anthony Salemme
by Anthony Salemme, contributing Chef Happy Hanukkah! 1 ½ pound sweet potatoes, peeled and shredded 1 medium yellow onion, chopped fine 3 tablespoons chives, chopped fine 3 eggs ½ cup flour 1 teaspoon baking powder 1 teaspoon salt – 2 teaspoons black pepper 1 cup vegetable oil for frying (Sour Cream – Apples – applesauce)…
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