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10 Great Things to do in Worcester This Weekend - December 15, 2017—10 Great Things to do in Worcester This…

Worcester Woman Robbed Outside of Grafton Street Stop & Shop—Worcester Woman Robbed Outside of Grafton Street Stop…

Finneran: Baker’s Wise Words—Finneran: Baker's Wise Words

Lenders Inc. Ranked 4th Best Independent Dealer in Boston Area—Lenders Inc. Ranked 4th Best Independent Dealer in…

See Where Worcester Ranks Among Neediest Cities in U.S.—See Where Worcester Ranks Among Neediest Cities in…

Warren Urges FCC to Abandon Plan to Kill Net Neutrality—Warren Urges FCC to Abandon Plan to Kill…

DUI Checkpoint in Worcester County This Weekend, December 16 & 17—DUI Checkpoint in Worcester County This Weekend, December…

Where Will You WOO - Week of December 14, 2017—Where Will You WOO - Week of December…

MA Ranks Poorly in U.S. for Protecting Kids From Tobacco—MA Ranked 35th in U.S. for Protecting Kids…

Human Remains Found in Burning Car in Hope Cemetery—Human Remains Found in Burning Car in Hope…

 
 
 

Chef Walter’s Flavors & Knowledge: Tuna With Oregano & Tomato

Tuna steak is very versatile, and can be adopted in many applications. This dish of clear Mediterranean influence is relatively simple to prepare. As...

Chef Walter’s Flavors + Knowledge: Braised Chicken With Juniper Berries

Dredge the chicken legs in the flour, shake off the excess, and brown them on all sides in ¼ cup of olive oil; remove from...

Briarwood Community to Celebrate Release of Cookbook With Tasting

The Briarwood Community is celebrating the production of their cookbook titled “Together We Blossom/Sip & stir” by hosting a tasting event.

Chef Walter’s Flavors + Knowledge: Turkey Chestnut Stuffing

Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight. Bring a medium saucepan of water to a boil....

Chef Walter’s Flavors + Knowledge: Grilled Veal Chops With Rosemary

Whisk oil, wine, rosemary, garlic, salt and pepper to blend in 13 x 9 x 2-inch glass baking dish. Add veal chops to dish and turn to...

Chef Walter’s Flavors + Knowledge: Ricotta & Rum Pie

Many recipes are made with fresh ricotta cheese, and whether you choose sweets or savory the results are always satisfying because the cheese is very...

Chef Walter’s Flavors + Knowledge: Pizza Margherita

All of us have a special recipe and methods we enjoy for our favorite pizza. I propose this one below. Follow these steps carefully and...

Chef Walter’s Flavors + Knowledge: Penne with Avocado & Arugula

This preparation is one of my technical preferred methods. Pureeing vegetables and blending them into pasta, risotto or grains is versatile, appealing to the eye...

Chef Walter’s Flavors + Knowledge: Balsamic Glazed Salmon

Straight forward recipe, usually done outdoors, but equally nice baked. Make the glaze by using a great quality balsamic as the starter point,...

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...

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