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    Food
    Tuesday, November 29, 2022
    Food
    Tuesday, November 29, 2022
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    I didn’t grow up on tomato pie. I had my first bite sometime as an adult and was immediately in love. No, I’m not talking about focaccia topped with tomato sauce, popular...

    Food

    Bridge 37 Main St., Westerly (401) 348-9700 Find their website at bridgeri.com and search their name to find them on social media. There are all kinds...
    For weeknight cooking, we love seared fish since it usually cooks in half the time as chicken or other proteins. But it’s a fine line between cooked and completely dried...
    Time to pull out your rolling pin and celebrate peaches with the free-form pastry known as a crostata. Unlike a pie, which requires some fancy finger work and precision r...
    I thought of a hilarious if very dark cartoon the other day by the brilliant Gahan Wilson, whose purview was the macabre. In it, two hunters are in a snowy meadow. Behind...

    Food

    Word from the roadside stands is that, even with this year’s drought, the sweet corn crop is good to excellent. As you say goodbye to summer and hello to fall at your La...
    The griddle, blackened and well-greased, burned hot as a smacked cheek; the air above it quivered. On a main street in Mexico City some years ago, I watched a taquero kee...
    We all love our snacks. They not only hold us over until our next big meal, but they also satisfy our need for crispy, crunchy, sweet and savory treats. Too much snacking...
    The town of Essex has quite a dramatic history. It gained fame as a shipbuilding community and port bolstered by a healthy fleet of privateers during the War of 1812 year...
    Italians may be most famous for gelato, but that creamy dessert has a Sicilian cousin with an equally loyal following, and unlike gelato, you can easily make it at home. ...

    Food

    Call me a fool but I did it anyway. Our garden is overloaded with summer squash and zucchini that we have prepared every imaginable way and we have given equally as much ...
    If, like me, you are guilty of buying too much fruit this time of year, it’s time to make sorbet. Not only is it a terrific way to embrace summer’s abundant produce — it’...
    Over the past 14 months, our “What to Cook” feature has brought you dozens of recipes from chefs and restaurants across the region — cartwheeling across the culinary land...
    Jenna Knauss, a 35-year-old mother of twin 9-year-old girls, says she came up with “every excuse in the book” when trying to reduce household waste. “I think I can speak...
    Summer is the laziest season in the kitchen for me. I don’t know if it’s the heat or my kid being out of school that makes me so unmotivated, but I have absolutely zero ...
    Let’s say for whatever reason – one of those Stephen King-y “Under the Dome,” all-encompassing and impenetrable barriers drops out of the sky cutting all contact with th...
    If you’ve ever tried to recreate authentic Asian or Indian food in your own kitchen, chances are you gave up rather quickly. This is not to slight your culinary skills, ...
    Is everything better with crisped, cured chorizo? Of course not, but sometimes it can seem that way. I've found that a bit of the spicy sausage tossed into savory dishes ...
    Chefs generally want to keep mold out of their kitchens, but they make an exception for koji. For around a decade, the fungus has been a secret weapon for trailblazing ch...
    There's a glass-half-empty/glass-half-full way of looking at tofu. The former is that it's too bland to be interesting. The latter is that it's a versatile backdrop for p...