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It’s a Pot Luck Sunday Political Brunch – February 25—It’s a Pot Luck Sunday Political Brunch –…

Fit For Life: We Have Enemies—Fit For Life: We Have Enemies

Holy Cross Falls to Colgate 59-53 in Regular Season Finale—Holy Cross Falls to Colgate 59-53 in Regular…

Worcester Fire Department to Hold Rapid Intervention Rescue Drills on Monday—Worcester Fire Department to Hold Rapid Intervention Rescue…

10 Great Things to do in Worcester This Weekend - February 23, 2018—10 Great Things to do in Worcester This…

12 Men Arrested During Undercover Prostitution Sting in Worcester—12 Men Arrested During Undercover Prostitution Sting in…

Finneran: When LeBron Speaks..—Finneran: When LeBron Speaks..

Worcester Center for Crafts to Host Pasta Dinner—Worcester Center for Crafts to Host Pasta Dinner

Worcester Sun to “Temporarily Cease Publication”—Worcester Sun to "Temporarily Cease Publication"

Man Shot in Thigh Outside of Accra Girls Restaurant in Worcester—Man Shot in Thigh Outside of Accra Girls…

 
 
 

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.

Chef Walter’s Flavors + Knowledge: Fettuccine With Prosciutto

Fresh pasta with eggs is really delicious and can be made with a variety of flavors. Fresh pasta, of course can be made without eggs,...

Chef Walter’s Flavors + Knowledge: Bacon Stuffed Mushrooms

Replace the bacon with minced ham or Canadian bacon and replace the bacon drippings with another tablespoon of butter, Saute the minced ham along with...

Chef Walter’s Flavors & Knowledge: Truffle Ravioli in Capon Broth

Let’s end the year with a delicate indulgence. Nothing is more appropriate than a great broth of capon perfumed with truffles and house-made...

Chef Walter’s Flavors + Knowledge: Veal Shoulder Stuffed With Fruit

This year for the Christmas dinner you may want to consider this wonderful recipe which goes back to my teen years in Italy. My mother...

Chef Walter’s Flavors + Knowledge: Chicken Vesuvio

Just like Philadelphia has Philly’s cheese steak, Rhode Island has snail salad, Chicago has its own adaptation of Italian-American dishes which marks personal...

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,...

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