In Our Winter 2025 Issue

Welcome to the winter issue of Edible Rhody, where we’re celebrating the quiet beauty of the season and the resilience of our local food community. From hearty winter foods to the producers and growers who keep Rhode Island’s kitchens and markets thriving, this issue is a reminder that, even in the coldest months, there’s plenty to savor close to home in Li’l Rhody.

On our cover, a steaming bowl of ramen from Yagi Noodles captures everything we love about winter dining: comfort, deep flavor and the sense of place offered up by local, seasonal ingredients. This Newport favorite anchors our feature on the City by the Sea, where chefs, makers and merchants bring warmth and creativity to wintertime on our coastline. From great meals to scenic walks to holiday stops and tucked-away spots worth discovering, this story invites you to experience endless ways to enjoy winter in Newport.

This season, we’re excited to welcome Chef Kevin O’Donnell—James Beard Award nominee and chef/owner at Giusto and Mother Pizzeria in Newport and Track 15 in Providence—for our seasonal cooking class series with Gil’s Appliances. He’ll lead us through a menu of winter-inspired dishes for the home cook, inviting everyone to gather, taste and learn. (You can sign up by following the link at EdibleRhody.com.)

In this issue we’re shining a light on Rhode Island creatives—two women who bring skill and artistry to kitchen and table and whose works reveal the deep connection between craft and cuisine. You’ll meet a local knife maker whose hand-forged blades have become essential tools for local chefs and home cooks alike, and a ceramic artist whose plates and bowls bring quiet beauty to restaurant tables.

We’re also honored to celebrate Jacques Pépin’s 90th birthday in this issue—a true culinary legend whose influence reaches much further than the kitchen.

Inside, we highlight the inspiring work of the Jacques Pépin Foundation in Rhode Island and beyond, share a glimpse into his newest cookbook, The Art of Jacques Pépin: The Cookbook (Harvest at William Morrow, 2025), and raise a toast to him with his favorite classic cocktails (including a simple kir, of course). It’s our way of lifting a glass to a life devoted to good food and good teaching.