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Two Worcester Men Arrested With Possession of a Stolen Gun—Two Worcester Men Arrested With Possession of a…

Rectrix Aviation to Launch Flights from Worcester to Cape Cod With Ribbon Cutting Ceremony—Rectrix Aviation to Launch Flights from Worcester to…

Horowitz: Trump Once Again Sends Wrong Message to American Muslim Community—Horowitz: Trump Once Again Sends Wrong Message to…

Worcester Railers Sign Forwards Almeida & Syner for 2017-18 Season—Worcester Railers Sign Forwards Almeida & Syner for…

South County Physical Therapy Hydrates Runners Westborough Spring Festival 5K—South County Physical Therapy Hydrates Runners Westborough Spring…

Organize + Energize: How Bad do You Want it?—Organize + Energize: How Bad do You Want…

Sale Strikes Out 9, Red Sox Beat Twins 4-1—Sale Strikes Out 9, Red Sox Beat Twins…

EcoTarium Awarded $600,000 Yawkey Foundations Grant to Support Wild Cat Station—EcoTarium Awarded $600,000 Yawkey Foundations Grant to Support…

Woman Stabbed Following Fight With Coworker at Wild Willy’s Restaurant—Woman Stabbed Following Fight With Coworker at Wild…

Weiss: Senate Health Bill Vote Expected This Week, Dems Call Bill “Meaner” Than House Version—Weiss: Senate Health Bill Vote Expected This Week,…

 
 
 

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...

slides: 15 Things You Must Eat or Drink in Central MA This Summer - No Excuses

Woobery Yogurt is a must

Summer in Central MA is unmatched, and the eating and the drinking make it all the better. We here at GoLocalWorcester.com have been on...

Chef Walter’s Flavors & Knowledge: Tuna & Potato Gratin

Tuna & Potato Gratin

A refreshingly Italian take on an American classic: the well-known tuna casserole. This dish is delicious served hot as a main course or thinly sliced...

Chef Walter’s Flavors + Knowledge: Frisee With Walnuts, Apples, Grapes, & Blue Cheese

Frisee is a type of chicory that has exploded onto gourmet plates. The exotic plant resembles a lettuce gone horribly awry, with a pale green...

Chef Walter’s Flavors + Knowledge: Sole & Salmon in Pastry Roll

Sole is very delicate and flaky when cooked, very mild in flavor and can be easily over powered. In this recipe I have included salmon...

Worcester Regional Food Hub Announces $500,075 Grant, New Refrigerated Box Truck

Food Hub awards $500,075

The Worcester Regional Food Hub announced the awarding of $500,075 grant from The Health Foundation of Central Massachusetts. 

Chef Walter’s Flavors + Knowledge: Swordfish Roll-Ups

Swordfish are summer and fall visitors to New England waters, entering the warming Atlantic coastal waters from far offshore in the Gulf Stream around June...

Chef Walter’s Flavors + Knowledge: Heirloom Tomatoes With Burrata

Heirloom Tomatoes With Burrata

Burrata, meaning "buttery" in Italian is a fresh cheese made from a mix of mozzarella and cream. The cheese originated in the Apulia region of...

Chef Walter’s Flavors + Knowledge: Eggplant Marinated in Olive Oil

Eggplant Salad

Marinated eggplant makes a great antipasto, alone or as part of a larger spread. It also works as an accompaniment to grilled meat and fish....

Chef Walter’s Flavors + Knowledge: Gelato With Cognac and Apples

Preheat oven to 350 degrees; with rack in middle. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment....

Chef Walter’s Flavors + Knowledge: Pan Seared Lamb Chops

Throughout the world the most popular Easter symbol is the lamb. The reference to lamb in Christianity goes back to the book of Genesis, When...

The Cellar: Portuguese Basics

This week our wine journey takes us to Portugal whose presence in the global wine trade dates back centuries. While the country is traditionally known...

Chef Walter’s Flavors + Knowledge: Sea Bass Risotto

Making a great risotto is not difficult but it involves clean techniques and patience. This is a recipe I learned while working in Venice a...

Chef Walter’s Flavors + Knowledge: Roasted Filet of Beef With Wine

Beef tenderloin is the classic choice for a special occasion and sometimes the centerpiece main spectacle dish, whether is selected for a fine dining experience...

Worcester Regional Food Hub Names Rogers Kitchen Operations Manager

Neil Rogers

The Worcester Regional Food Hub has named Worcester’s Neil Rogers as its new kitchen operations manager. 

Chef Walter’s Flavors + Knowledge: Focaccia With Burrata Cheese

Burrata, meaning "buttery" in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata...

Chef Walter’s Flavors & Knowledge: Risotto with White Truffles

As decadent as food gets, this risotto showcases the complex flavors of Parmigiano Reggiano cheese and incredible earthy white Alba truffles (some of the finest...

The Cellar: Spotlight - Sonoma’

Winemaking in Sonoma County goes back to the mid 1850s and besides from the ‘dark ages’ of Prohibition the bond between Sonoma and...

Chef Walter’s Flavors + Knowledge: Linzer Tart

Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German, and Tyrolean traditions, often eaten at Christmas but certainly great all year long....

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