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15 Memorial Day Weekend Getaways in New England—15 Memorial Day Weekend Getaways in New England

Monfredo: We’re Over the 600K Mark on Book Donations - Time to Read—Monfredo: We’re Over the 600K Mark on Book…

Celtics Fall to Cleveland 109-99 in Game 6, Game 7 Set for Sunday in Boston—Celtics Fall to Cleveland 109-99 in Game 6,…

Fit For Life: Make Life Happen For You—Fit For Life: Make Life Happen For You

Leonard Moorehead, the Urban Gardener: Classic Geraniums—Leonard Moorehead, the Urban Gardener: Classic Geraniums

10 Great Things to do in Worcester This Weekend - May 25, 2018—10 Great Things to do in Worcester This…

Man Arrested After Being Caught Breaking Into Car in Worcester—Man Arrested After Being Caught Breaking Into Car…

Finneran: Memorial Day, 2018—Finneran: Memorial Day, 2018

NFL to Fine Teams if Players Kneel During National Anthem—NFL to Fine Teams if Players Kneel During…

Actor Morgan Freeman Accused of Sexual Harassment by 8 Women—Actor Morgan Freeman Accused of Sexual Harassment by…

 
 
 

Chef Walter’s Flavors + Knowledge: Farro & Bean Soup

Farro is a type of wheat that was among the first plants to be domesticated in the Middle East. It is low yielding and has...

Chef Walter’s Flavors + Knowledge: Fondue With Polenta Crostini

A fondue is a melted concoction, usually kept warm to preserve the melted texture. Fondues can be savory or sweet, and are meant to be...

Chef Walter’s Flavors & Knowledge: Sweet Pepper Puff Pastry

Use a young pecorino for this dish: a sharp, aged Pecorino will overshadow the subtle vegetable flavor of the filling. The peppers can be roasted...

Chef Walter’s Flavors + Knowledge: Fried Shrimp & Scallops

Make the batter: Combine the flour, salt, pepper, egg yolks, and wine in a bowl until smooth, beating with a whisk. Add the sage, and...

Chef Walter’s Flavors + Knowledge: Pasteis de Nata Custards

There is an old Portugese saying that goes, "A bride who eats a pastry will never take off her ring." I tried this delicate custard...

Chef Walter’s Flavors + Knowledge: Hunter’s Style Chicken With Saffron

Make the chicken: Season the chicken with salt and pepper; dust with flour. In a terracotta pot, heat 1 tablespoon of the olive oil with the...

Chef Walter’s Flavors + Knowledge: Spaghetti With Clams

I made this recipe for just one serving in case you don’t have too many guests. This dish is really good, be selfish...

Chef Walter’s Flavors + Knowledge: Grilled Lamb Chops

Preheat grill to medium-high. Brush grill grate with oil. Meanwhile combine mint, basil, oil, vinegar, lemon juice, sugar, and salt in food processor, until smooth....

Chef Walter’s Flavors + Knowledge: Moussaka

Moussaka is a layered oven casserole dish made with vegetables and meat. The most well-known version of moussaka is made with layers of eggplant slices,...

Chef Walter’s Flavors + Knowledge: Stuffed Rabbit With Peas

When rabbit meat is on the menu, expect controversy to follow. It is socially acceptable to use farm animals, such as cows and chickens, as...

Chef Walter’s Flavors + Knowledge: Seafood Antipasto

Use whatever shellfish is freshest at the market, and opt for as many varieties as possible. Of course, any other additional shellfish not listed here...

Worcester Restaurant Week 2018 - See the Participants

Willy's

Worcester Winter Restaurant Week 2018 is under way. 

Chef Walter’s Flavors + Knowledge: Veal Filet With Montepulciano Sauce

This great-looking recipe, include veal filet or roast. I have cut the loin in portions and cooked them individually, removing the bones used to make...

Chef Walter’s Flavors + Knowledge: Chunky Lobster Soup

Remove the lobster heads; without shelling the tails, cut the lobster lengthwise, butterfly them, and remove the black intestine. Chop the lobster heads but not...

Chef Walter’s Flavors + Knowledge: Layer Cake With Fresh Fruit

Make the sponge cake: Preheat the oven to 350F. Butter and flour and 8-inch springform cake pan. Beat the butter and eggs until pale and...

Chef Walter’s Flavors + Knowledge: Rack of Lamb Persille’

This dish gets its name from the addition of persillade, a mixture of butter-moistened bread crumbs, parsley and garlic. Patted onto the meat during the...

Chef Walter’s Flavors + Knowledge: Donatella Seafood Pasta

You can make the sauce the day before, then cook the pasta and seafood the next day to put it all together. This recipe includes...

Chef Walter’s Flavors + Knowledge: Lemon Torte

To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans...

Chef Walter’s Flavors + Knowledge: Pumpkin Soup with Pumpkin Seed Bread

In the United States, pumpkins go hand in hand with the fall holidays of Halloween and Thanksgiving, but I think they can be enjoyed in...

VegWorcester Set to Host Annual Vegan Mac & Cheese Cook-Off

VegWorcester is set to host their annual Mac Daddy: 2018 Vegan Mac & Cheese Cook-Off.

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