Posts Tagged ‘recipe’
Ask 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 MoreAsk Chef Walter: 7 Fishes Surprise. Lobster Fra Diavolo, A Bandit’s Legend – Walter Potenza
by Chef Walter Potenza, contributing writer Dear Friends, One of our readers recently wrote in, curious about the fiery dish that graces so many Italian-American menus: “What’s the real story behind Lobster Fra Diavolo? Is it actually from Italy, or another red-sauce myth?” The name itself whispers mischief: Fra Diavolo, Brother Devil. It has nothing…
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…
Read MoreAsk Chef Walter: A Nutty Journey to Gluttony – Walter Potenza
by Chef Walter Potenza, contributing writer The epic tale of Southern Pecan pie. Morris K. from Alkabo, North Dakota, inquired about the pecan pie. Here’s some to read, Morris: Enjoy it! Oh, have you tried the classic Southern Pecan Pie yet? Let me tell you, it’s a genuine treat for your taste buds—like dancing under…
Read MoreAsk Chef Walter: The Seasonal Table – Chef Walter Potenza
by Chef Walter Potenza, contributing writer Rediscovering the rhythm of real food. Friends: In a time of high energy and food costs, there is no more pertinent issue to address than the value of cooking in season. Imagine a tomato that tastes not like a vague, watery memory, but like sunshine and soil. This is…
Read MoreIn the News… quick recap of the week’s news locally and beyond – Nov. 15, 2025
A quick recap of a busy week of news in Rhode Island, regionally, nationally, and internationally – and passings of note. RHODE ISLAND A group of 400 sharks spotted off Block Island Gov. has reserved the RI State House rotunda for his state of the state address New stores coming in to Garden City Center:…
Read MoreWe Cook! Sausage and Broccoli Detroit Pizza – Alison Mountford
By Chef Alison Mountford for RINewsToday 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 make your own dough here,…
Read MoreYelp Ranks Celeste in Narragansett #2 Best New Restaurant in America for 2025
Yelp’s Best New Restaurants of 2025 highlights top dining destinations, cutting-edge menus, and creative experiences, as ranked by Yelp data and community reviews – Celeste only restaurant in New England on the list of 25. Celeste, located at 15 Kingstown Road in Narragansett, Rhode Island, is pleased to announce that it has earned the second…
Read MoreAsk Chef Walter: Indian Pudding, Historical Classic from New England’s Historic Past
by Chef Walter Potenza, contributing writer Friends: In the 70s, Indian pudding could be found in many diners and restaurants in New England. The pudding slowly lost appeal with the introduction of newer and eclectic desserts. Possibly brought with the British occupation, who seemed to enjoy something similar called “hasty pudding,†a concoction of wheat…
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