Posts Tagged ‘recipes’
We Cook! Mill’s Tavern Seared Scallops with Pomegranate Relish and Risotto – Edward Bolus
Mill’s Tavern Seared Scallops recipe
Read MoreWe Cook! Mill’s Tavern’s Coq au Vin Blanc (Onions, Mushrooms, Risotto) – Edward Bolus
by Executive Chef Edward Bolus, Mill’s Tavern Coq au Vin Blanc with Confit Pearl Onions, Wild Mushroom Conserva Confit over Herb-Truffled Risotto: This Mill’s Tavern recipe is a luxurious delight, pairing succulent Coq au Vin Blanc with creamy herb-truffled risotto. Topped with the sweet notes of confit pearl onions and the earthy richness of a wild…
Read MoreWe Cook! Mill’s Tavern’s Maple Creme Brulee – Edward Bolus
creme brulee recipe
Read MoreWe Cook! Mill’s Tavern Mediterranean Braised Octopus Salad – Edward Bolus
Mill’s Tavern Octopus Salad
Read MoreWe Cook! Mill’s Tavern Pomegranate-Roasted Beets with Goat Cheese – Edward Bolus
goat cheese recipe
Read MoreWe Cook! A Mill’s Tavern Thanksgiving they won’t forget – Executive Chef Edward Bolus
Thanksgiving dinner from Mill’s Tavern
Read MoreAsk Chef Walter: Your Thanksgiving day feast. Hold the mistakes. – Chef Walter Potenza
Chef Walter Potenza takes your cooking questions
Read MoreWe Cook! Mill’s Tavern Grilled Rack of Lamb, Moroccan Rice, Pickled Red Onion…
by Executive Chef Edward Bolus, Mill’s Tavern Grilled New Zealand Rack of Lamb with Moroccan Rice Pilaf, Pickled Red Onion, Sliced Almonds, and Mint Demi Savor the perfection of Grilled New Zealand Rack of Lamb, expertly seasoned and grilled, accompanied by fragrant Moroccan rice pilaf, tangy pickled red onion and a blend of toasted almonds…
Read MoreAsk Chef Walter: 10 mistakes to avoid when making pies – Chef Walter Potenza
by Master Chef Walter Potenza Greetings, esteemed RINT readers. Inquisitive mind Johnathan K. of Westerly, Rhode Island, recently sought guidance on the art of pie-making in anticipation of the upcoming baking season. Allow me to offer my refined suggestions, crafted to ensure the attainment of exceptional results in this culinary endeavor. When making sweet pies, here are…
Read MoreWe Cook! Mill’s Tavern Seared Long Island Duck Breast, Roasted Squash, Cherry Sauce
by Executive Chef Edward Bolus, Mill’s Tavern Seared Long Island Duck Breast with Roasted Ras el Hanout Squash and Cherry Sauce Indulge in a gourmet delight where succulent Long Island Duck Breasts are skillfully seared to crispy perfection and served alongside tender cubes of Roasted Ras el Hanout Squash that are infused with deep flavor…
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