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Problems Piling Up at the Boston Globe — Layoffs, Falling Circulation, and Multiple Investigations—Problems Piling Up at the Boston Globe —…

MA Ranked Among Best States in U.S. for Military Retirees—MA Ranked Among Best States in U.S. for…

LeBoeuf Announces Campaign for State Rep of 17th Worcester District—LeBoeuf Announces Campaign for State Rep of 17th…

Opioid-Related Overdose Deaths Decline in MA, Says New Report—Opioid-Related Overdose Deaths Decline in MA, Says New…

Worcester Adds 4,000 Jobs in April—Worcester Adds 4,000 Jobs in April

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

Horowitz: One Year In, Mueller Probe Goes Full Steam Ahead—Horowitz: One Year In, Mueller Probe Goes Full…

Organize + Energize: 7 Tips for Organizing Your Linen Closet—Organize + Energize: 7 Tips for Organizing Your…

10 Great Pets in Need of Loving Homes - May 22, 2018—10 Great Pets in Need of Loving Homes…

Worcester Couple Arrested for Possession of Cocaine—Worcester Couple Arrested for Possession of Cocaine

 
 
 

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,...

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...

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