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Weiss: In 2050, Where Have All the Family Caregivers Gone?—Weiss: In 2050, Where Have All the Family…

Construction in Worcester - Week of April 23—Construction in Worcester - Week of April 23

Smart Benefits: CMS Releases HHS Notice of Benefit & Payment Parameters for 2019—Smart Benefits: CMS Releases HHS Notice of Benefit…

Holy Cross to Host Ribbon Cutting Ceremony for New Athletic Center—Holy Cross to Host Ribbon Cutting Ceremony for…

Celtics Comeback Falls Short, Lose to Bucks 104-102 in Game 4—Celtics Comeback Falls Short, Lose to Bucks 104-102…

Our First Ladies are a National Treasure – Sunday Political Brunch—April 22, 2018—Our First Ladies are a National Treasure –…

Monfredo: Powerful Documentary - Generation Zapped - A Must See This Thursday—Monfredo: Powerful Documentary - Generation Zapped - A…

Fit For Life: Stay Strong, Focused on Being Better at Everything—Fit For Life: Stay Strong, Focused on Being…

Bruins Rally Falls Short, Lose 4-3 to Maple Leafs in Game 5—Bruins Rally Falls Short, Lose 4-3 to Maple…

Revolution, Columbus Crew Play to 2-2 Draw—Revolution, Columbus Crew Play to 2-2 Draw

 
 
 

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.

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...

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