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Seven Amazing Tom Brady Statistics—Seven Amazing Tom Brady Statistics

Pink Talking Fish to Play Worcester’s Palladium in January—Pink Talking Fish to Play Worcester's Palladium in…

Man Arrested for Illegal Gun Possession in Worcester—Man Arrested for Illegal Gun Possession in Worcester

Baker Awards $125K Grant to Blackstone Valley Education Hub—Baker Awards $125K Grant to Blackstone Valley Education…

Horowitz: Martin Luther King Challenged America to Live Up to its Ideals—Horowitz: Martin Luther King Challenged America to Live…

MA Gas Prices Drop 3 Cents From Last Week—MA Gas Prices Drop 3 Cents From Last…

10 Great Pets in Need of Loving Homes - January 22, 2019—10 Great Pets in Need of Loving Homes…

Worcester Residents Reminded to Clear & Treat Sidewalks—Worcester Residents Reminded to Clear & Treat Sidewalks

Weiss: Shutdown Hurts Furloughed Federal Employees, Seniors, Too—Weiss: Shutdown Hurts Furloughed Federal Employees, Seniors, Too

Smart Benefits: Offering Competitive Compensation? Find Out—Smart Benefits: Offering Competitive Compensation? Find Out

 
 
 

Chef Walter’s Flavors + Knowledge: Baked Almond French Toast

Baked French Toast

French toast is a food made by soaking bread in egg and milk and then frying it. There are many variations on this basic recipe,...

Chef Walter’s Flavors + Knowledge: Duck Confit

Once esteemed as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can...

Chef Walter’s Flavors + Knowledge: Kugelhopf

The Kugelhopf (pronounced "google-hoopf") is the Southern German version of the American Bundt Cake and the Italian Panettone. Traditionally, it is a cake, made with...

Chef Walter’s Flavors + Knowledge: Lamb Carre’ With Potato Crust

Carré of Lamb is a French-inspired term used to describe either “Best End of Neck” (with 8 bones) or “Rack of Lamb...

Chef Walter’s Flavors + Knowledge: Meat & Cheese Calzone

Very often I am asked about the difference between calzone and Stromboli, two dough related products that appear similar but in essence little different from...

Chef Walter’s Flavors + Knowledge: Slow Cooker Beef Brisket

Inspired by the flavors of Argentinean steak and a piquant sauce called Chimichurri, this slow-cooked brisket cooks until its falling apart tender to become the...

Chef Walter’s Flavors & Knowledge: Butternut Squash & Sausage Cannelloni

Butternut Squash & Sausage Cannelloni

Cannelloni are the close cousins of Manicotti, the stuffed something popular in Italian American kitchens. Not sure if you know the difference of the two,...

Chef Walter’s Flavors + Knowledge: Quick Thanksgiving Appetizers

Endive with Gorgonzola, Pear, and Walnuts

Colorful and savory, this appetizer is easy to make. Serve these tasty bites at a cocktail party or as a prelude to your Thanksgiving party....

Chef Walter’s Flavors + Knowledge: Salmon With Mushrooms

A Portuguese recipe in which salmon is paired with a rich cream and mushroom sauce, and its simplicity is suitable for a quick meal when...

Chef Walter’s Flavors & Knowledge: Risotto with Pears & Taleggio Cheese

Risotto is an Italian rice dish that can be time-consuming to prepare in the traditional way. When prepared well, it has a rich, creamy texture,...

Chef Walter’s Flavors + Knowledge: Grilled Skirt Steak With Spinach

Skirt steak is a term commonly used to describe two separate cuts of beef. One type is cut from the flank and the other from...

Chef Walter’s Flavors + Knowledge: Ravioli With Porcini & Radicchio

Ravioli with Porcini & Radicchio

Make the dough. Mound the flour on a large cutting board and make a wide well in the middle. Add the eggs and olive...

Chef Walter’s Flavors + Knowledge: Chicken & Chestnut Pie

Chestnuts are the only low-fat nuts, containing just 1 gram of fat and a little less than 70 calories per ounce of dried or roasted nuts. Additionally,...

Worcester Ranked Near Bottom for Best Foodie Cities in U.S.

When it comes to the best cities for food in the U.S., Worcester is ranked near the bottom.

Chef Walter’s Flavors + Knowledge: Stuffed Portobello Mushrooms

Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Using sharp knife, cut 1/4-inch slits, spaced 1/2 inch...

Chef Walter’s Flavors & Knowledge: Pear & Almond Tart

For pears: Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat...

Chef Walter’s Flavors + Knowledge: Mushroom & Potato Soup

Fall is a great time for hearty and substantial soups. This recipe combines mushrooms available now in many species and your favorite potato. In this...

Chef Walter’s Flavors + Knowledge: Swordfish Kabobs With Tomatoes

Swordfish Kabob

Swordfish is arguably one of our favorite varieties of fish. It’s meaty and satisfying.  It grills beautifully, without sticking. It can be...

Chef Walter’s Flavors + Knowledge: Roasted Lobster

Roasted Lobster

A lobster is a crustacean in the family Nephropidae. Because several other taxonomic families are referred to as “lobsters,” some people distinguish the...

Chef Walter’s Flavors + Knowledge: Raspberry – Meringue Tartlets

Raspberry – meringue tartlets

Elegant dessert, slightly time-consuming but worth the effort. Raspberries may be replaced with other favorite fruit of similar consistency.

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