Welcome! Login | Register
 

Sunday Political Brunch—October 22 - Could There be a “Trump Effect” in 2018?—Sunday Political Brunch -- October 22 - Could…

25 Ways to Get Into the Halloween Spirit in New England—25 Ways to Get Into the Halloween Spirit…

Fecteau: Disrespecting Our Fallen Heroes—Fecteau: Disrespecting Our Fallen Heroes

Fit For Life: You are Capable of More Than You Know…—Fit For Life: You are Capable of More…

Two Arrested for Drug Dealing in Worcester—Two Arrested for Drug Dealing in Worcester

Holy Cross Football Visits Colgate Looking to Snap 4-Game Losing Streak—Holy Cross Football Visits Colgate Looking to Snap…

10 Great Things to do in Worcester This Weekend - October 20, 2017—10 Great Things to do in Worcester This…

Woman Found Guilty of 2015 Murder in University Park—Woman Found Guilty of 2015 Murder in University…

Finneran: Grandparents’ Grief—Finneran: Grandparents’ Grief

Pride Radio Set to Launch in Worcester—Pride Radio Set to Launch in Worcester

 
 
 

Chef Walter’s Flavors + Knowledge: Lasagna With Butternut Squash

The time of autumn is particularly exciting especially if you live in New England. The season brings along the search for fresh mushrooms, and this...

Chef Walter’s Flavors + Knowledge: Tuscan Rabbit Stew

Before you get all weak in the knees and start humming a Disney tune, let’s examine the facts about eating rabbit meat. Rabbit...

Chef Walter’s Flavors + Knowledge: Endive Quiche

This is a different variation of the classic French quiche, using store-bought puff pastry instead of the typical pastry dough. The cheeses are interchangeable to...

Chef Walter’s Flavors + Knowledge: Artichokes in Crisp Shells

Challenging and time-consuming recipe, these artichoke appetizers can be offered as an elegant side. Artichokes may be out of season right now but if you...

Chef Walter’s Flavors + Knowledge: Vegetable Cheese Baskets

For this recipe you can use Parmigiano Reggiano or Montasio cheese instead of the Grana Padano. It’s inspired by the ...

Chef Walter’s Flavors + Knowledge: Spicy Ricotta Over Friselle

These hard-baked rusks are a staple in all alimentary repertoires in the Puglia region. Originally seen as a long-keeping bread to be softened by dipping...

Chef Walter’s Flavors + Knowledge: Sturgeon With Caponata

A sturgeon is a fish in the family Acipenseridae, which contains over 20 known species. The caviar is the most prized product of this fish, but...

Chef Walter’s Flavors + Knowledge: Duck Breast Salad

This is a very versatile summer salad with fruit, vegetables and protein. This elegant main-course includes grapefruit and parsley both rich in Vitamin C, with...

Chef Walter’s Flavors + Knowledge: Peppery Mussel Stew

A mussel is a type of bivalve mollusk that can be found in fresh water lakes, streams, and creeks, along with the salty intertidal zone...

Chef Walter’s Flavors + Knowledge: Grilled Peaches and Apricots

In the summer just about anything can be grilled. Of course the staples of burgers, hot dogs, fish and proteins in general. Here is a...

Chef Walter’s Flavors + Knowledge: Summer Salad With Speck

Speck is a lovely cured ham from Trentino-Alto Adige. Prosciutto di Parma or San Daniele makes acceptable substitutes, although they lack the Speck’s...

Chef Walter’s Flavors + Knowledge: Lobster & Roasted Pepper Salad

This is a perfect summer salad with peppers, corn, cherry tomatoes and fresh thyme. But we have stayed away from the mayo or aioli blending...

Chef Walter’s Flavors & Knowledge: Roast Beef & Eggplant Roll

This summer appetizer of sliced roast beef and grilled eggplant from your favorite market is served at room temperature. This versatile application may also be...

slides: Great Places to Get Ice Cream in Central MA

PHOTO: Jereme Ruckman/flickr

With National Ice Cream month winding down and the weather heating up, GoLocalWorcester has put together a list of some of the best places in...

Chef Walter’s Flavors + Knowledge: Turbot Fillet With Cannellini Beans

In this recipe you may use dry porcini mushroom, mainly because fresh porcini are now out of season. The advantage of the dried type is...

Chef Walter’s Flavors + Knowledge: Grilled Flank Steak

We are in the grilling season of the year and nothing is more suitable than a flank steak for the occasion. Flank steak, also known...

Chef Walter’s Flavors & Knowledge: Sturgeon and Shrimp Roll

This elegant main entrée uses sturgeon as a base but a typical Atlantic cod may be used as a substitute if not available....

Chef Walter’s Flavors + Knowledge: Lamb Chops Orange Marmalade

Stir marmalade in small skillet over medium heat until marmalade melts. Strain into small bowl, discarding solids. Return marmalade to skillet. Stir in remaining ingredients....

Chef Walter’s Flavors + Knowledge: Saffron Barley With Chicken & Shellfish

Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it...

Chef Walter’s Flavors + Knowledge: Baked Lamb Strudel

In this recipe, I am using Australian lamb cutlet as a personal preference. Lamb is a very subjective item. Many people feel that New Zealand...

Next Page

Delivered Free Every
Day to Your Inbox