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How Some of the Richest Men in America Got Millions, Divided a State, & Ruined a Beloved Brand—How Some of the Richest Men in America…

Whitcomb: Border Wars; Ninth Inning for the PawSox? Kochs Derail Public Transit; Small Real Retail—Whitcomb: Border Wars; Ninth Inning for the PawSox?…

Worcester Man Arrested After Stabbing Another Man During Fight in Lincoln Square—Worcester Man Arrested After Stabbing Another Man During…

Worcester Technical High School Awarded $495K Skills Capital Grant—Worcester Technical High School Awarded $495K Skills Capital…

Worcester’s Sonoma Restaurant Teams With Sam Adams for Summer Festival—Worcester's Sonoma Restaurant Teams With Sam Adams for…

Team Dongfeng Wins 2017-18 Volvo Ocean Race—Team Dongfeng Wins 2017-18 Volvo Ocean Race

Worcester Public Library to Host Series Mindfulness Programs This Summer—Worcester Public Library to Host Series Mindfulness Programs…

The Perils of a Political Strategy Disconnect - Sunday Political Brunch June 24, 2018—The Perils of a Political Strategy Disconnect -…

Worcester Man Arrested for Arson—Worcester Man Arrested for Arson

Bruins Add 5 Players on Day 2 of NHL Draft—Bruins Add 5 Players on Day 2 of…

 
 
 

Chef Walter’s Flavors + Knowledge: Baccala’ With Cauliflower Casserole

Dried and salted cod, sometimes referred to simply as salt cod, is cod which has been preserved by drying after salting. Cod which has been...

Chef Walter’s Flavors + Knowledge: Broccoli Rabe With Veal Sausage

Broccoli Rabe With Veal Sausage

The classic combination of bitter greens and sweet sausage is as warming and comforting as the Italian grandmothers who have been making it for generations....

Chef Walter’s Flavors & Knowledge: Pineapple & Cantaloupe Salad

This colorful salad is a perfect opener for a light summer luncheon, and would also do beautifully as a buffet dish.

Price Rite Marketplace Donates $10,524 to Worcester County Food Bank

Price Rite Marketplace donates $10,524 to Worcester County Food Bank

Team members from Price Rite Marketplace presented a check for $10,524 to representatives from the Worcester County Food Bank. The money comes from funds raised during...

Chef Walter’s Flavors + Knowledge: Grilled Skewered Lamb

These succulent lamb kebabs are found in Israeli cafes as well as in Greece. Souvlakia are at their best served with cucumbers, olives and a...

Gobi Announces Passage of Two Food Policy Initiatives

Senator Anne Gobi passes two food policy initiatives

Senator Anne Gobi announced the passage of a pair of Senate budget initiatives targeted at increasing access to fresh, local foods. The two initiatives are...

Chef Walter’s Flavors + Knowledge: Frico With Asparagus, Shrimp, Quail Eggs

This simple recipe from Friuli Venezia Giulia is a delicious example of cucina povera, a humble cuisine that combines on-hand ingredients in genius...

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...

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