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A Topsy-Turvy Week of Political Hodge-Podge - Sunday Political Brunch - August 19, 2018—A Topsy-Turvy Week of Political Hodge-Podge - Sunday…

25 Reasons Why New England is the Best Part of the Country—25 Reasons Why New England is the Best…

Monfredo: Worcester Public Schools Helping to Make Our City a “Heart Safe Community”—Monfredo: Worcester Public Schools Helping to Make Our…

PawSox Sign Letter of Intent to Build a Triple-A Ballpark in Worcester—PawSox Sign Letter of Intent to Build a…

Patriots 1st Round Draft Pick Wynn Out for Season with Torn Achilles—Patriots 1st Round Draft Pick Wynn Out for…

Fit For Life: If You Fail to Plan, Then Plan to Fail—Fit For Life: If You Fail to Plan,…

Worcester Chamber Supports PawSox Move to Worcester—Worcester Chamber Supports PawSox Move to Worcester

LIVE VIDEO: Worcester’s PawSox Press Conference—LIVE VIDEO: Worcester's PawSox Press Conference

Finneran: 200 Words to Smile By—Finneran: 200 Words to Smile By

Patriots Cruise Past Eagles 37-20 in Preseason Game 2—Patriots Cruise Past Eagles 37-20 in Preseason Game…

 
 
 

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...

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...

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