Posts Tagged ‘recipes’
Ask Chef Walter: Pumpkin, what to do! – Walter Potenza
by Executive Chef Walter Potenza, contributing writer PUMPKIN WHAT TO DO! Other than the fun-cutting Halloween faces, there are a few suggestions that make sense. Pumpkin cheesecake Italian style recipe included. Friends: Q: Allison C. from Lincoln Wood, Illinois, asked about pumpkins. Here we go, Allison! Fall is the perfect time to get creative with…
Read MoreAsk Chef Walter: Embracing the solo diner – Walter Potenza
by Chef Walter Potenza, contributing writer How restaurants are adapting to the growing trend of guests dining alone. Friends: Solo dining has become a popular trend lately, showing how society is changing. What used to feel strange or uncomfortable is now normal and encouraged everywhere. This shift didn’t happen overnight; it’s been influenced by various societal…
Read MoreAsk Chef Walter: November in the kitchen – Walter Potenza
Reflections on One morning perusing a Rhode Island country stand. Friends: Ah, November. The air gets crisp, your breath puffs out as tiny clouds, and everyone forgets what daylight looks like after 4 p.m. But let me tell you, November is one sneaky little gem in the fruits and veggies world. It is nature’s last…
Read MoreAsk Chef Walter: The Tuscan Cibreo – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer The Tuscan crostini, a delicacy from the heart of Florence. Friends: Tuscany is known for its rich culinary traditions that capture the simplicity and earthy flavors of the region. Among the many delectable dishes of Florence, cibreo stands out as a unique and historical preparation, often served on crostini. This…
Read MoreWe Cook! Mill’s Tavern’s Oven-seared Cauliflower Steak with Green Tahini, Harissa Cream
Oven-Seared Cauliflower Steak with Green Tahini and Harissa Cream (Serves 4): This week, Mill’s Tavern presents a recipe that is perfect for Meatless Monday! Golden, oven-seared cauliflower steaks are paired with a vibrant green tahini sauce and a spicy harissa cream, making for a hearty side dish or vegetarian main course. Prep Time: 15 minutes…
Read MoreBurn with Kearns: What is a rotating taxonomy diet – Kevin Kearns
by Kevin Kearns, contributing writer on fitness, exercise and self defense What is a rotating taxonomy diet? – A Modern Approach to Nutrition and Fitness for the 40+ Crowd Kevin Kearns’ Updated Insights on Nutrition and Fitness I’m stepping outside the strength and conditioning box to talk about something equally crucial: nutrition. My diet has…
Read MoreAsk Chef Walter: Know the wheat differences – Walter Potenza
chef walter potenza and bread recipe
Read MoreAsk Chef Walter: Mastering Asparagus – Chef Walter Potenza
cooking asparagus with chef walter potenza
Read MoreWe Cook! Mill’s Tavern’s Cajun North Atlantic Swordfish, Mango Salsa, Cilantro Citrus Aioli
Cajun North Atlantic Swordfish with Mango Salsa and Cilantro Citrus Aioli (Serves 4): This Mill’s Tavern dish elevates hearty swordfish with the bold spices of Cajun seasoning, freshness of mango, and the creamy tang of a zesty aioli for a delightful seafood experience. It’s perfect for any spring or summer dinner! Prep Time: 30 minutes.…
Read MoreWe Cook! Mill’s Tavern Short Rib Sage Polenta
by Chef Edward Bolus, contributing writer, Mill’s Tavern Short Rib Sage Polenta (Serves 4): This Mill’s Tavern recipe features succulent, slow-cooked beef short ribs in a rich red wine sauce, served over a bed of creamy sage polenta. The robust, comforting dish is the ideal meal for a cozy family dinner at home during these…
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