In the Mood for Chowdah

By Lori Powell

I seem to be in a fish mood as of late. And sometimes, what is available to me as “fresh” is not looking all that great… or that fresh.

Not all fish keeps well frozen but some companies do get it right. One is Cozy Harbor of Maine’s frozen lobster meat, It’s the perfect dinnertime solution for making fish cakes, lobster salad or yes, lobster chowdah.

Also, since all of the work is done for you (cooking, shelling and cleaning), you have more time to actually enjoy this delicious concoction.

Click to read more ...

A Chef’s Makeover of Chef’s Salad

By Katie Barreira

Culinary historians have mused over the origins of chef’s salad, some tracing the dinner salad back to diet-conscious California, others to the kitchen of New York City’s Ritz-Carleton. But as noted in a 1999 issue of Gourmet, “Nobody has ever stepped forward to claim the title of the chef in 'chef's salad.'” No great surprise here, for truly, what self-respecting chef would put their name to the slapdash mélange of deli meat, cheese and chopped salad? Thus the sad irony of a dish, which was named for a chef but that no chef will own.

Click to read more ...

Game Night calls for Chicken Wings

By David Hu

I always look forward to game night. Sometimes it’s Scattergories, Taboo, poker or games on the Wii. While the games change, the one constant, besides fun, is food. Finger foods are the way to go – just make sure there are ample napkins.

One of my favorites for game night is Peanuts and Beer Chicken Wings. While people often think of using beer in batter-fried foods like fish and chips or onion rings, beer is a very versatile ingredient that can be used in stews, marinades and even dips.

After the wings are baked, the liquid will be thin so it’s important to reduce it by boiling to get a thicker, sauce-like consistency, making for deliciously sticky wings.

Click to read more ...

A Slice of Summer

By Andrew Hunter

Fruit’s a big deal in our house. Ben and Nick can eat an astounding amount of strawberries, grapes, mangoes, apples and oranges. But they know that none of it compares to eating a “gynormous” wedge of watermelon on a hot summer afternoon.

The boys have pretty simple expectations … it should be cold, juicy and refreshing. While watermelon is indeed perfect to quench their thirst with its sweet juice, it also has a more complex culinary side. Watermelon is perfect foil for sweet herbs, citrus and even salty cheese. So cut your kids and their friends a wedge as big as their heads and save the rest for a delicious summer salad for your more refined palates.

Click to read more ...

Happy Birthday Rhode Island! A celebration of Quahogs, Coffee Milk and Cabinets

By Katie Barreira

The holiday weekend was full of commemorative festivities. In addition to yesterday’s observance of Memorial Day, on Saturday, the smallest state in the union celebrated a big birthday, number 221.

It was May 29th 1790 when Little Rhody, the last remaining colony of the original 13, became a state. And how better to rejoice in Rhode Island’s coming of age than with a tribute to the region’s delightful culinary peculiarities?

Click to read more ...