Posts Tagged ‘Walter Potenza’
Ask Chef Walter: Churros in Madrid, Chef Walter Potenza
by Chef Walter Potenza, contributing writer Whether enjoyed plain, dusted with sugar, or thick chocolate, churros are more than just a snack—they are a cultural symbol of Spain’s rich culinary history, connecting the past with the present. Friends: My passion for soccer and food racing simultaneously took me to Madrid, Spain. While my reason for…
Read MoreFederal Hill Identity Crisis – Chef Walter Potenza
by Chef Walter Potenza, contributing writer The glorious second-oldest Italian immigration colony in North America struggles to reaffirm its dominance in the gastronomic palette of the state and nationally. Friends: In the mid-1980s, as I prepared to open my first restaurant in East Greenwich, Rhode Island, a seasoned Jewish rabbi imparted wisdom that has stayed…
Read MoreAsk Chef Walter: The local butcher shop – Chef Walter Potenza
by Chef Walter Potenza, contributing writer, Chef Walter’s Cooking School Photos provided: Chef Walter When you walk into a family butcher shop, you are not just buying meat; you are becoming a member of that community where quality outshines convenience. Friends: Well, living in small Rhode Island has some conveniences: the ocean nearby, beautiful greenery, great restaurants,…
Read MoreAsk Chef Walter: Paella Perfecta, with Chef Walter Potenza
Paella Perfecta. History, styles and the common mistakes to avoid, including some kitchen secrets and a recipe from Spain. Friends: Paella- the very sound of the word evokes a vision of the scorching coasts of Spain, the cacophony of street markets, and the aroma wafting of that savory, saffron-scented steam. This iconic creation from Valencia is perhaps…
Read MoreWe Cook! from Ask Chef Walter this week: January’s flavorful choices – Walter Potenza
by Chef Walter Potenza, contributing writer JANUARY FLAVORFUL CHOICES – Embracing January’s bounty of citrus fruits, root vegetables, winter greens, and more opens the door to meals both flavorful and nourishing. Friends: A new year, a fresh start, and just by chance,January is one of the best times to go full-on seasonal with your cooking.…
Read MoreAsk Chef Walter: The Myth of Epiphany (Befana). Pepper & Honey Biscuits – Walter Potenza
by Executive Chef Walter Potenza, contributing writer Photos: W. Potenza The last holiday of the Christmas season promises to deliver coal and mandarins to children and adults. The year 2024 will get most of the coal and no gifts. Buongiorno amici: As we get older, we return to childhood, and I still celebrate traditions and…
Read MoreAsk Chef Walter: Why Italians eat lentils on New Year’s Eve – Walter Potenza
by Chef Walter Potenza, contributing writer Photo: Chef Walter making cotechino in his kitchen Salve amici: For dinner, on New Year’s Eve try lentils with cotechino sausage. If you cannot find the cotechino in your local market, consider using good-quality sweet Italian sausage. Effortless to prepare, the combination will deliver superb taste and hopefully prosperity…
Read MoreAsk Chef Walter: It’s Hanukkah! Latkes and more – Walter Potenza
It’s all about fried food for Hanukkah. But it doesn’t have to be just latkes Friends: The celebration of Chanukah represents a special moment for the Jewish community. It encompasses the story of a miracle and the profound meaning of spiritual resilience. Although it is a holiday of Jewish origin, Chanukah is part of the…
Read MoreAsk Chef Walter: Bocconotto from Abruzzo – Walter Potenza
by Chef Walter Potenza, contributing writer BOCCONOTTO FROM ABRUZZO Almond, coffee, and chocolate in a pastry cup. Simply divine. Made during the Christmas season, it would be sinful not to have them throughout the year. Friends: My journey in search of the Christmas sweets of Italy’s regional traditions took me back to Abruzzo, where I…
Read MoreAsk Chef Walter: Pinoli Biscotti – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer Friends: One of the most popular cookies to make for the holidays is Biscotti ai Pinoli, or pignoli cookies. They originate from the deep-seated Southern Italian and Sicilian cuisines, more precisely from Sicily, Calabria, and Campania. These regions pride themselves on a long tradition of sweets made with…
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