Generated by All in One SEO v4.9.10, this is an llms.txt file, used by LLMs to index the site. # Edible Rhody ## Sitemaps - [XML Sitemap](https://ediblerhody.ediblecommunities.com/sitemap.xml): Contains all public & indexable URLs for this website. ## Posts - [Summer 2026 Farmers Markets](https://ediblerhody.ediblecommunities.com/shop/summer-2026-farmers-markets/) - (Browse by region, with markets arranged from Monday through Sunday.) North/ Northwestern RI Woonsocket | ✶ BB (WIC/SFMNP) Farm Fresh Woonsocket Farmers Market Near Thundermist Health Center John A. Cummings Way at Clinton St. Tu, 3–6 pm • July 7–Oct 27 Scituate | (WIC/SFMNP) Scituate Rotary Farmers Market North Scituate Village 46 Institute Ln. Sa, - [Sweet Patatas Bravas Tacos with Faux Aioli](https://ediblerhody.ediblecommunities.com/seasonal-recipes/sweet-patatas-bravas-tacos-with-faux-aioli/) - Sweet Patatas Bravas Tacos with Faux Aioli For this recipe, I generally leave the potatoes unpeeled, but if you are feeding peel-averse diners, peeling won’t affect the cooking time.Serves 2–3 as a main course. Potatoes:2 pounds sweet potatoes (about 2 large) (scrubbed and cut into 1½-inch chunks)¼ cup olive oil (divided)Kosher salt (such as Diamond - [A Cool Salad for a Summer Supper](https://ediblerhody.ediblecommunities.com/seasonal-recipes/ribboned-carrot-salad-with-seared-halloumi/) - It’s summer. It’s warm. The last item on anyone’s list of preferred midweek after-work activities is stand over a hot stove, but we’ve still gotta eat dinner. Steamy nights call for a cool dinner, and tonight we bust outside the iceberg-Romaine-arugula box with a showstopper salad of colorful carrot ribbons that will make it to - [Blueberry Graham Cookies](https://ediblerhody.ediblecommunities.com/seasonal-recipes/blueberry-graham-crackers/) - Blueberry Graham Cookies Pastry Chef Samantha Clark, The Cooked Goose, WesterlyThe perfect sweet treat for any summer gathering, these brown sugar cookies are rolled in cinnamon graham cracker crumbs and loaded with fresh blueberries. With gooey centers and crispy, caramelized edges, you get the flavors of blueberry pie with the ease of a cookie. Be - [Pan-Seared Sea Scallops with Creamy Corn, Cherry Tomatoes & Basil](https://ediblerhody.ediblecommunities.com/seasonal-recipes/pan-seared-sea-scallops-with-creamy-corn-cherry-tomatoes-basil/) - Pan-Seared Sea Scallops with Creamy Corn, Cherry Tomatoes & Basil  Chef/Co-owner Bacaro and OTRA, ProvidenceJuicy kernels of sweet corn, velvety caramelized scallops and jewel-like cherry tomatoes come together to create a dish that looks and tastes like sunshine on a plate. Use the best scallops, corn and tomatoes you can find. The result is - [Zucchini Chips](https://ediblerhody.ediblecommunities.com/seasonal-recipes/zucchini-chips/) - Chef Paula Agganis, Paula’s at Courtland Club, Providence I love zucchini chips when the abundance of summer squash arrives all at once. Thinly sliced and fried until crisp, they become something closer to a potato chip than a vegetable side dish. I like serving them simply with lemon and herbs, or alongside whipped feta or - [Clams, Chickpeas & Loukaniko](https://ediblerhody.ediblecommunities.com/seasonal-recipes/clams-chickpeas-loukaniko/) - Chef Paula Agganis, Paula’s at Courtland Club, Providence This dish brings together some of my favorite ingredients from both Rhode Island and my Greek-American upbringing. While many recipes pair clams with chorizo, I reach for Greek loukaniko instead. Growing up, the sausage came from Old Neighborhood Foods in Lynn, Massachusetts, where my mother worked for - [Summer Elixir](https://ediblerhody.ediblecommunities.com/drink/summer-elixir/) - There are drinks made to quench thirst, and then there are drinks that are made to capture summer in a glass. The moment it hits 80° outside, it’s my tradition to make one of my favorite summer elixirs, a spin on cucumber lemonade. This recipe, at its core, is a simple lemonade tuned to whatever - [Hibana Tea Recipe](https://ediblerhody.ediblecommunities.com/drink/hibana-tea-recipe/) - I like to make this tea in the early morning before the summer heat and noise of the day start to blur together. It sits in the fridge like a pause I can return to, something steady and floral that softens the edges of whatever is happening outside the glass. Hibana Tea 4 cups water2 - [Hibana Tea](https://ediblerhody.ediblecommunities.com/seasonal-recipes/hibana-tea/) - Savoring the Afternoon Some drinks just slow the day down a little, whether you intend them to or not. This iced tea does that for me. The name Hibana combines ikebana, the minimalist Japanese art of floral arrangement, and hibiscus, a nod to the recipe’s delicate bouquet of botanicals. I use equal parts black tea - [A Dream Takes Root](https://ediblerhody.ediblecommunities.com/food-thought/a-dream-takes-root/) - After Years of Planning, Alby and Heather BrandonBuild a Farm Market, Bakery and Community-Centered Vision Alby Brandon first got interested in organic farming in high school, when he learned about and started creating his own compost. Before earning an environmental science degree at the University of Rhode Island he did several stints of WWOOF-ing in - [A Fresh Cup of Home](https://ediblerhody.ediblecommunities.com/drink/a-fresh-cup-of-home/) - Newly opened this spring, Saint’s Coffee is already buzzing in Providence. Located on the Rooms & Works campus in the city’s West End, Susan Saint-Hilaire and her husband, Oliver Abreu, set out to create a café that feels deeply personal and welcoming. Inspired by growing up in the Dominican Republic, she wanted the space to - [Cucumber Margarita](https://ediblerhody.ediblecommunities.com/drink/cucumber-margarita/) - Cucumber Margarita General Manager & SommelierGeorgia Felber Jones, Olympia Tea Room, Watch HillIt’s hard to choose between the cantaloupe martini and the cucumber margarita at Olympia Tea Room, but the margarita is great because it’s a simple 2:1:1 template you can make at home. Tajín rim*Cucumber for ribbon garnish2 ounces silver tequila1 ounce Wild Moon - [Reeling It In](https://ediblerhody.ediblecommunities.com/food-thought/reeling-it-in/) - An Amateur Fisherman Sets Out to Catch Dinner ILLUSTRATIONS BY SARAH GOFF COOPER I’m standing on the rocky shoreline of Beavertail State Park in Jamestown on a rainy afternoon in May. With a pair of shears in hand, I cut the legs off a green crab, slice it in half and thread a portion onto - [Mirofarming for the Future](https://ediblerhody.ediblecommunities.com/food-thought/mirofarming-for-the-future/) - As Rhode Island Farmers Face High Barriers to Land Access, Some Land Trusts Are Creating New Pathways for Growers If Frontier Farm founder Cassidy Whipple hadn’t fortuitously found land with Westerly Land Trust, she would not own a farm business. If Phillip and Vue Yang of Good Earth Farm in Hope hadn’t collaborated with Southside - [Horiatiki (Greek Summer Salad)](https://ediblerhody.ediblecommunities.com/seasonal-recipes/horiatiki-greek-summer-salad/) - Horiatiki (Greek Summer Salad) Chef Paula Agganis, Paula’s at Courtland Club, ProvidenceOver the years, I’ve come to see horiatiki less as a strict recipe and more as a framework for celebrating summer produce. While I keep the textbook foundation of tomatoes, cucumber, onion, pepper, olive oil and feta, I love experimenting with farmers market finds - [Triple Crown at Windie's](https://ediblerhody.ediblecommunities.com/things-do/triple-crown-at-windies/) - Many a small business has been founded on an interest sparked by a hobby or a skill from a former job. So it was for Emma Sills, who formerly consulted on marketing, branding and event planning. A rich background for opening Windie’s, a store split between food products and carefully curated items for hosting, entertaining, - [Pick-Your-Own (PYO) Berries](https://ediblerhody.ediblecommunities.com/shop/shop-pick-your-own-pyo-berries/) - Rhode Island Pick-Your-Own (PYO) Berry Farms Strawberries, Blueberries, Raspberries, Blackberries Be sure to check ahead for hours and what's available for picking. Strawberries—mid-June to early July Blueberries—early July to mid-August Raspberries—mid-July to mid-August Blackberries—late July to mid-August Barden Family Orchard 56 Elmdale Rd. North Scituate 401.934.1413 • BardenFamilyOrchard.com Raspberries, blueberries, blackberries, apples - [A Savory Sister for Le Bec Sucre](https://ediblerhody.ediblecommunities.com/eat/a-savory-sister-for-le-bec-sucre/) - On the very successful heels of his Middletown bakery, Le Bec Sucré, Barnaby Quinn opened its savory sister, Le Bec Salé, just 50 feet away in March 2024. Now with two establishments, you could grab pastries at the former, then stop by neighboring Le Bec Salé to pick up sandwiches, quiche, soup or salad. Quinn - [The Cooked Goose Honks Again](https://ediblerhody.ediblecommunities.com/food-thought/the-cooked-goose-honks-again/) - After Last Year’s Devastating Fire, Owners Andrew Nathan and Jennifer Gibson Welcome Diners Back to Their Beloved Watch Hill Restaurant When summer rolls around, we South Countyites indulge more frequently in Sunday brunches, picnic lunches at the beach or even grab-and-go suppers. For 20 years, we did that at The Cooked Goose, until a restaurant-totaling - [Grilled Eggplant with Whipped Goat Cheese, Juicy Tomatoes and Toasted Pistachios](https://ediblerhody.ediblecommunities.com/seasonal-recipes/grilled-eggplant-with-whipped-goat-cheese-juicy-tomatoes-and-toasted-pistachios/) - Grilled Eggplant with Whipped Goat Cheese, Juicy Tomatoes and Toasted Pistachios Japanese eggplant becomes tender and smoky on the grill, then gets a bright finish from whipped goat cheese, tomatoes, pistachios and herbs. A quick vinegar-and-water soak helps eggplant skins retain their purple hue.Serves 2 as an entrée or 4 as a side dish. Goat - [Charred Snap Peas with Crispy Pork](https://ediblerhody.ediblecommunities.com/seasonal-recipes/charred-snap-peas-with-crispy-pork/) - Charred Snap Peas with Crispy Pork The goal: easy, tasty and endlessly riff-able. Let us know how you make this your own!Serves 2 as a main dish 3 tablespoons neutral oil (divided)½ pound ground pork½ teaspoon kosher salt½ teaspoon freshly ground black pepper1 teaspoon minced garlic1 teaspoon minced ginger3 scallions, trimmed and chopped (whites and - [Olympia Tea Room, Still Glowing](https://ediblerhody.ediblecommunities.com/drink/olympia-tea-room-still-glowing/) - At 110, the Watch Hill Institution Charms with Candy-Pink Walls and Colorful Cocktails My first visit to the Olympia Tea Room was nearly 20 years ago on my first real grown-up date, the kind where romance felt possible and ordering a martini felt impossibly sophisticated. The candy-pink walls struck me immediately, a hue somewhere between - [Riviera Vibes](https://ediblerhody.ediblecommunities.com/eat/riviera-vibes/) - Come to Newport’s Hotel Viking Robert Andreozzi and Jesse Hedberg’s Quartet of Striking New Restaurant Concepts Robert Andreozzi floats through the restaurant beneath a roséhued ceiling, surrounded by muraled walls evocative of John La Farge paintings, like a maestro quietly conducting the rhythm of the room. Marble-topped tables, mid-century green and gold chairs, long banquettes, - [A Week at Paula's at Courtland Club](https://ediblerhody.ediblecommunities.com/eat/a-week-at-paulas-at-courtland-club/) - How Prep Lists, Dinner Service and Late-Night Creativity Shape a Food Residency I’m the chef behind Paula’s, a small Greek and Eastern Mediterranean food residency inside Courtland Club in Providence, but I didn’t arrive in professional cooking through a traditional route. Before Paula’s, I moved between lab work, restaurant kitchens, bakeries, soup kitchens, farms and - [The Case for Eggplant](https://ediblerhody.ediblecommunities.com/uncategorized/the-case-for-eggplant/) - Make the Most of Summer with a Classic Combo of Eggplant, Tomatoes and Cheese Eggplants have always intimidated me. Glossy and smooth on the outside, seedy and spongy on the inside, it seemed like the eggplant has something to hide. For instance, eggplant isn’t even a vegetable; it’s botanically classified as a berry. This fact - [For the Love of Handmade Hummus](https://ediblerhody.ediblecommunities.com/shop/for-the-love-of-handmade-hummus/) - In a world filled with 80 million displaced people, Beautiful Day is an oasis for paid on-the-job training for refugees who land in Rhode Island; its popular granola helps educate customers. One of its lesser-known products, Saad’s Hummus, is made by Syrian immigrant Saad Awad. This legendary hummus, as well as his baba ghanoush and - [Find a Copy](https://ediblerhody.ediblecommunities.com/about-us/find-copy/) - Edible Rhody is a free magazine and is available at retail outlets throughout Rhode Island. Looking for a copy? Visit one of the distribution locations in the map (at the bottom of this page) to find one near you. And though we always do our best to keep our distribution locations well-stocked, if you happen to - [Our Advertiser Directory](https://ediblerhody.ediblecommunities.com/about-us/advertisers-directory/) - ❧Pick up a copy of Edible Rhody at these locations. WINES & SPIRITS ❧Bottles Fine Wine—The East Side’s award-winning liquor store. Featuring thousands of wines, including over 800 under $15; over 1,000 beers and full line of spirits. Open M–Sa 9 am–10 pm, Su 10 am–6 pm. 141 Pitman St., Providence. 401.372.2030; BottlesFineWine.com - [Two Mai Tais, One Essential Ingredient](https://ediblerhody.ediblecommunities.com/drink/two-mai-tais-one-essential-ingredient/) - Orgeat, the Almond Syrup that Defines the Tropical Classic A Mai Tai often arrives dressed for spectacle, all flourish and crushed ice, the show sometimes eclipsing the flavor. I’ve found the best Mai Tais are modestly clad, relying on quality rums, homemade orgeat and a simple perky garnish to make a lasting impression. Dark rum - [Not a Mai Tai](https://ediblerhody.ediblecommunities.com/drink/not-a-mai-tai/) - Willa Van Nostrand, Little Bitte + World’s Fair Gallery, Providence I’m always looking for solid mocktail recipes that stand up to a cocktail. This one impresses with its tart, botanical complexity. Not a Mai Tai 1 ounce orgeat* 1 ounce fresh orange juice1 ounce fresh lemon juice2 dashes Lavender Leaf Tincture** ((or Angostura lavender bitters))GarnishFresh - [Chef de Cuisine Jasmine Watson of Audette in Newport](https://ediblerhody.ediblecommunities.com/eat/chef-de-cuisine-jasmine-watson-of-audette-in-newport/) - A Rising Talent Brings French-Inspired Technique to Seasonal Cooking It was a chilly Wednesday morning in January when Jas-mine Watson’s phone started “blowing up.” Her lock screen flashed one text message and notification after the next. Turns out, a lot of people knew she had just been nominated for a 2026 James Beard Foundation Award - [An Unlikely Seafood Story](https://ediblerhody.ediblecommunities.com/food-thought/an-unlikely-seafood-story/) - Taking an Invasive Species from Pond to Plate as a Green Crab Harvester There aren’t many things I’d rather do than spend a day in the water of Point Judith Pond. It’s meditative, going out to get my traps while wading through the pond’s rhythmic ripples and soft mud. For the past few summers, my - [Green Crab Week 2026](https://ediblerhody.ediblecommunities.com/things-do/green-crab-week-2026/) - June 22–28 | Rhode Island & Nationwide This June, Rhode Islanders can eat their way into supporting healthier coastal ecosystems during Green Crab Week 2026. For one week, restaurants and seafood markets across the country will feature creative, crave-worthy dishes made with invasive green crabs—an abundant species whose spread threatens salt marshes, eelgrass beds and - [Toasters Collective](https://ediblerhody.ediblecommunities.com/eat/toasters-collective/) - From Sourdough Bagels to Mochi Donuts, Three Bakers Gain a Local Following by Mixing Tradition with Creativity By 9 am at Farm Fresh RI’s indoor farmers market, the Toasters Collective table holds a dizzying spread: sourdough batards, olive oil–pumpkin seed bagels, cinnamon-and-cardamom–coated mochi donuts. Behind it stand Toni Jonas-Silver, Jaeyon Jo and Anya Talatinian, the - [Winter Indoor Farmers Markets](https://ediblerhody.ediblecommunities.com/shop/winter-2025-26-indoor-farmers-markets/) - Aquidneck Growers Market | ✶ BBNewport and MiddletownCheck website for pop-up markets throughout the winter season.AquidneckCommunityTable.org Farm Fresh Providence Farmers Market | ❖✶ BB10 Sims Ave., ProvidenceSa 9 am–1 pmNov 1 to Apr 25 (No market Dec 27)FarmFreshRI.org/pvdmarket Mount Hope Farm Farmers Market | ❖✶ BB250 Metacom Ave., BristolOutside until Nov 23;no market Nov 30Sa - [Cooking Fresh Weeknight: Spring into a Tasty Weeknight Dinner in a Snap!](https://ediblerhody.ediblecommunities.com/seasonal-recipes/spring-into-a-tasty-weeknight-dinner-in-a-snap/) - Explore Sweet, Salty, Crispy and Crunchy in This One-Skillet Dish Here at Cooking Fresh Week-night, we pride ourselves on being Team Vegetable—vege-maniacs, even. This planet—and our bodies—benefit from a “rah-rah-vegetables” approach. However, have you noticed protein is having a moment right now? From body builders to the Goop gals, seemingly everyone has an increased interest - [Forest Moon of Endor](https://ediblerhody.ediblecommunities.com/drink/forest-moon-of-endor/) - Forest Moon of Endor Co-owners Brian Oakley + Morgan Snyder, Juniper Bar, ProvidenceThis herbaceous, unexpected tropical cocktail unfolds in lively layers evocative of spring. Gin and Génépy unfurl green notes, while orgeat and coconut bring toasty rays of sun. 1 ounce gin½ ounce Bonal Gentiane-Quina½ ounce Génépy1 ounce orgeat*1 ounce coconut cream**1 ounce fresh lime - [Bitte Mai Tai](https://ediblerhody.ediblecommunities.com/drink/bitte-mai-tai/) - Willa Van Nostrand, Little Bitte + World’s Fair Gallery, Providence Bitte Mai Tai Ingredients 1½ ounces dark rum ((I like Hamilton))¾ ounce white rum ¾ ounce orgeat* ½ ounce fresh lime juice¼ ounce dry curaçao ((or triple sec))4 dashes Lavender Leaf Tincture** ((or Angostura lavender bitters))GarnishFresh mint sprig for garnishPink peppercorns for garnishCandied pear with - [Password Protected Tiki-Adjacent at Juniper Bar](https://ediblerhody.ediblecommunities.com/drink/password-protected-tiki-adjacent-at-juniper-bar/) - A Speakeasy Hideaway Where Cocktails, Culture and Curiosity Collide I buzz the intercom outside 55 Cromwell Street in Providence, Juniper Bar’s password on the tip of my tongue: “It’s me! I’m Captain Cowboy!” I blurt. A deep, amused chuckle drifts from the intercom. “Bahaha … almost. The captain seems to think you’re some kind of - [Holding Ground in Rhode Island](https://ediblerhody.ediblecommunities.com/food-thought/holding-ground-in-rhode-island/) - What Succession Means for the Next Generation of Farmers in the Nation’s Most Expensive Farmland Market While a new apple orchard roots in West Greenwich, a daughter expands the Charlestown compost farm founded by her dad and a fifth-generation dairy farm in North Smithfield navigates a pending retirement. These farms are in varying stages of - [Serving All Seasons on Block Island](https://ediblerhody.ediblecommunities.com/things-do/serving-all-seasons-on-block-island/) - Exploring the Island and the Restaurants That Keep It Fed Year-Round Server Kati Clark swoops over from the kitchen and sets down a steaming bowl of clam chowder followed by a bubbly crock of French onion soup on the table in front of us. It’s just before noon on a quiet Sunday in January at - [Subscribe to Our Magazine](https://ediblerhody.ediblecommunities.com/about-us/subscribe/) - SUBSCRIBE TO EDIBLE RHODY! If you would like to increase the amount of your order to $35, $50, $75 or $100 it will help Edible Rhody continue to tell the stories of our local food community—which is more important than ever! Thank you for your support! Please Select One: 4 issues (1 year) $28.00 USD - [Cooking Fresh, Spring](https://ediblerhody.ediblecommunities.com/seasonal-recipes/cooking-fresh-spring-2026/) - April, May, June Produce Arugula Asparagus Beets Bok choy Broccoli Broccoli rabe Carrots Chard Chinese broccoli Chives Cilantro Collards Dill Edible flowers Fava beans Fennel Garlic Kale Kohlrabi Lavender Leeks Lemon verbena Lettuce Marjoram Mint Mushrooms Onions Oregano Parsley Peas Radicchio Radishes Ramps Rhubarb Rosemary Sage Salad greens Scallions Sorrel Spinach Sprouts Strawberries String beans - [Grist For the Mill Spring 2026](https://ediblerhody.ediblecommunities.com/food-thought/grist-for-the-mill-spring-2026/) - Dear Reader, This winter lingered in more ways than one—in enormous snowbanks and frozen mornings, and in heartbreaking events here at home and across the country that gave us pause. As spring slowly unfolds, this issue of Edible Rhody feels especially welcome. While the days begin to lengthen and signs of renewal appear, I’m grateful, - [Spring 2025 Indoor/Outdoor Farmers Markets](https://ediblerhody.ediblecommunities.com/shop/spring-2025-indoor-outdoor-farmers-markets/) - Monday through Sunday; by region. aquidneck island Aquidneck Growers Market | ✶ BB (WIC/SFMNP)Memorial Blvd., Between Edgar Ct. and Chapel St., Newport Wednesdays, 2–6 pm • May 28 to Oct. 28AquidneckCommunityTable.org Aquidneck Growers Market (Indoor) | ✶ BBStoneacre Garden, 151 Swinburne Row, NewportSaturdays, 9 am–noon through Apr. 26 (No market March 15)AquidneckCommunityTable.org Aquidneck Growers Market (Outdoor) - [The West Bay Wine Trail](https://ediblerhody.ediblecommunities.com/things-do/the-west-bay-wine-trail/) - Dubbed the West Bay wine trail, these three welcoming wineries share one thing in common: gracefully curated experiences with a Rhode Island soul. - [Strawberry Rhubarb Crumble](https://ediblerhody.ediblecommunities.com/seasonal-recipes/strawberry-rhubarb-crumble/) - Strawberry Rhubarb Crumble Owner/Baker Jamey Maloof, Fresh Cup Café, WesterlySpring, particularly June in Rhode Island, means stalks of rhubarb showing up at farm stands followed by baskets of local strawberries. This simple crumble celebrates both with a jammy fruit filling and a buttery oat topping, designed to feel comforting, familiar and easy enough for any - [Michelle’s Candied Pear Glass with Edible Blossoms](https://ediblerhody.ediblecommunities.com/drink/michelles-candied-pear-glass-with-edible-blossoms/) - By Michelle Ahern Michelle’s Candied Pear Glass with Edible Blossoms 2 large or 3 small pears, thinly sliced2 cups sugar1 cup water20–25 dried flattened edible blossoms* In a medium saucepan, add sugar and water, bring to a simmer, stirring until the sugar dissolves. Add pear slices to the syrup and gently simmer over very low - [Braised Chicken Legs with Parsnips, Ramps and Curry Broth](https://ediblerhody.ediblecommunities.com/seasonal-recipes/braised-chicken-legs-with-parsnips-ramps-and-curry-broth/) - Braised Chicken Legs with Parsnips, Ramps and Curry Broth Chef/owner Richard Allaire, Metacom Kitchen, WarrenThis spring-inspired dish is one we revisit every year—a delicious pairing of spring ramps, parsnips and warming curry spices. The recipe works very well with rabbit, which is what we typically lean to, but here we use chicken, which is easier - [Asparagus & Crab Fusilli Pasta with Pistachio Ramp Pesto](https://ediblerhody.ediblecommunities.com/seasonal-recipes/asparagus-crab-fusilli-pasta-with-pistachio-ramp-pesto/) - Asparagus & Crab Fusilli Pasta with Pistachio Ramp Pesto I love spring cooking because everything feels new again. The asparagus and ramps in this dish are my way of celebrating those first fresh flavors of the season—and delicious in this pasta with the bright lemony flavor and sweet local Jonah crabmeat.Serves 4 2 tablespoons olive - [Warming Curries for Winter's Chill](https://ediblerhody.ediblecommunities.com/shop/warming-curries-for-winters-chill/) - Warming Curries for Winter’s Chill After settling in the U.S. from India after her student days, Kalpana (Kay) Kethineedi built a career in the corporate world. After one busy workday, missing the comfort foods of home, she was struck with the idea of creating easy, shelf-stable meal kits inspired by her mother’s and grandmother’s recipes. - [Chocolate to Savor with a Smile](https://ediblerhody.ediblecommunities.com/shop/chocolate-to-savor-with-a-smile/) - Generational business partnerships have long shaped entrepreneurship, and father-and-daughter teams—like Ella and Steven Schneider of Gansett Craft Chocolate—continue to carry that tradition forward. Ella, a business student graduating from URI in May, was still in high school when the two of them started experimenting with making bean-to-bar chocolate, using beans from one small farm in - [Inspired Family Recipes](https://ediblerhody.ediblecommunities.com/shop/inspired-family-recipes/) - Most of us have a favorite family recipe, don’t we? For Cassandra Birocco, it was her Great Aunt Louise’s bagna cauda, an oil-based dip infused with anchovies, garlic and lemon juice, that launched Great Aunt Louise’s Family Inspired Foods. What followed were more memorable recipes from Cassandra’s Piedmontese relatives. She particularly wanted to introduce people - [Last Bite, Composting](https://ediblerhody.ediblecommunities.com/food-thought/last-bite-composting/) - a beginner’s guide toCOMPOSTING There’s no better way to fortify your garden while reducing your contribution to landfills, but starting a compost pile can feel a little daunting. Just remember to follow this simple equation: CARBON + NITROGEN+ OXYGEN +WATER+TIME Nitrogen-rich items make up the “greens” part of your pile. GREENS INCLUDE: • fruit peels, - [Newport's Season of Reclamation](https://ediblerhody.ediblecommunities.com/eat/newports-season-of-reclamation/) - As Winter Settles In, This Coastal Enclave Eases the Sails and Locals Come Out to Play In October, Gov. Dan McKee announced that Rhode Island welcomed a record-breaking 29.4 million visitors in 2024. If you ask any Newporter, they’ll likely tell you every one of them spent their time in the City by the Sea. - [Ice Cakes Not People](https://ediblerhody.ediblecommunities.com/food-thought/ice-cakes-not-people/) - Don’t Underestimate the Power of a Bake Sale! March 7 at Matriarch in Newport Originating in the 1800s, bake sales have long served as grassroots engines for community fundraising. Often these bake sales were organized by women mobilizing for local churches, schools and civic causes. In the past decade especially, chefs across the country have - [Rhody Chocolate Guide](https://ediblerhody.ediblecommunities.com/eat/eat-rhody-chocolate-guide/) - It's not only about the bonbons! Head out and sample some of our favorite thoughtfully produced chocolate treats from around the state. If you have a favorite you think we should add, please email us at info@ediblerhody.com! *Numbers below refer to locations on the map. - [Gadgets Galore and Much More](https://ediblerhody.ediblecommunities.com/shop/gadgets-galore-and-much-more/) - Gray Goose Cookery is the kind of cozily packed, imaginatively organized store that begs for a tour, gladly led by co-owner Suzanne Lane. Lane, with husband, Bob, established Gray Goose Cookery in the Olde Mistick Village complex (Mystic, CT) 39 years ago; they moved to Watch Hill, RI, in 2018. Suzanne’s cooking interests started early, - [Li'l Rhody Gift Guide](https://ediblerhody.ediblecommunities.com/shop/little-rhody-gift-guide/) - Take the guesswork out of gifting with hand-picked gift ideas from local shops and makers. - [Sweet Potato Pave and Butternut Squash Puree with Pan-Seared Steak](https://ediblerhody.ediblecommunities.com/seasonal-recipes/sweet-potato-pave-and-butternut-squash-puree-with-pan-seared-steak/) - Sweet Potato Pave and Butternut Squash Puree with Pan-Seared Steak Chef de Cuisine Jasmine Watson, Audette, NewportThese two dishes pair beautifully together with seared steak and make for a comforting wintertime menu. My favorite cut is rib eye, which I gravitate towards, especially when entertaining guests at home. The pavé (French for cobblestone) is best - [Kir and Kir Royale](https://ediblerhody.ediblecommunities.com/drink/kir-and-kir-royale/) - Kir and Kir Royale Jacques PépinA Kir is a classic French apéritif made by mixing Crème de Cassis (a black currant liqueur) with dry white wine, typically served before a meal. The Kir Royale is a more festive variation using sparkling wine instead of white wine, and both are known for their refreshing, slightly sweet - [Grog](https://ediblerhody.ediblecommunities.com/drink/grog/) - Grog Jacques PépinIf it’s the wintertime and you’re coming down with a cold, you need to take an aspirin and make some grog. In the morning you’ll feel like a million dollars. 2 tablespoons lemon juice2 tablespoons sugar¼ cup dark rum1 cup boiling water Squeeze the lemon juice into a mug, add the remaining ingredients - [Reverse Manhattan](https://ediblerhody.ediblecommunities.com/drink/reverse-manhattan/) - Reverse Manhattan Jacques PépinWhen I came to this country, I was introduced to Manhattans. I love the classic cocktail, but I ended up doing what I call a reverse Manhattan, where the ratios are reversed. I like this served on the rocks. 2 parts red vermouth1 part whiskey (or gin)Lime wedge garnish Stir ingredients in - [Good News from The Cooked Goose and Matunuck Oyster Bar](https://ediblerhody.ediblecommunities.com/food-thought/good-news-from-the-cooked-goose-and-matunuck-oyster-bar/) - Two long-time restaurant establishments suffered devastating fires in 2025: The Cooked Goose in January; Matunuck Oyster Bar in May. Both are rising from those ashes with renewed vigor and immense gratitude to the first responders. Andrew Nathan, co-owner with Jennifer Gibson of The Cooked Goose restaurant, a 20-year institution in Watch Hill, hopes to reopen - [Kourabiedes Greek Almond Shortbread Cookies](https://ediblerhody.ediblecommunities.com/seasonal-recipes/kourabiedes-greek-almond-shortbread-cookies/) - Kourabiedes Greek Almond Shortbread Cookies Chef in Residence Paula Agganis, Paula’s at Courtland Club, ProvidenceThe Greek word kourabiedes comes from the Turkish word kurabiye—a simple word for cookie that carries centuries of travel, trade and adaptation. Growing up, I would shape these with my mom on our kitchen island for the holidays. Now, as a - [It's a Welcoming Day in the Neighborhood](https://ediblerhody.ediblecommunities.com/eat/its-a-welcoming-day-in-the-neighborhood/) - In the dropping temps and shortening days of early winter, it’s a time for the warmth of community. The co-owners of Sawyer’s Market have taken that to heart, turning their enterprise into a gathering place to sip and sup, as well as a neighborhood store for last-minute staples. With backgrounds in management and being the - [The Jacques Pepin Foundation: Where Legacy Meets Opportunity](https://ediblerhody.ediblecommunities.com/food-thought/the-jacques-pepin-foundation-where-legacy-meets-opportunity/) - Barrington-Based Nonprofit Supports the Transformative Power of Culinary Education December 18 is chef Jacques Pépin’s 90th birthday. He and his family have been toasting the milestone occasion throughout this entire year, at locations near and far, from Guisto, Oberlin, CHOP and River Bar in Rhode Island to the French Laundry in Napa Valley, California. As - [The Bosc & Blossom](https://ediblerhody.ediblecommunities.com/drink/the-bosc-blossom/) - Pear syrup, gently simmered and fragrant, is holiday magic in a bottle. Enjoy it stirred into sparkling wine, tucked into a cocktail or draped over a winter dessert. I’ve included a single cocktail recipe plus my batch version for a crowd. The Bosc & Blossom 1 ounce gin1 ounce chilled Bosc Pear Syrup*2 ounces sparking winefresh - [A Holiday French 75 with a Pear-Forward Glow](https://ediblerhody.ediblecommunities.com/drink/a-holiday-french-75-with-a-pear-forward-glow/) - Elegance Without Effort; Just Chill, Pour and Toast the Season Every December, I dream up a new cocktail for my Little Bitte holiday party. I don’t want to be stuck behind the bar at my own party, so I always batch a signature cocktail in advance and chill it in the fridge. When my guests - [The Old-Fashioned Meets the Manhattan](https://ediblerhody.ediblecommunities.com/drink/the-old-fashioned-meets-the-manhattan/) - Why choose between an Old-Fashioned and a Manhattan when you can have both? I have a hard time choosing between an Old-Fashioned and a Manhattan. The bourbon, the bitters, the subtle sweetness of vermouth—each has its charm. The New-Fashioned takes the oak and warmth of bourbon, the soft depth of sweet vermouth, and adds a - [The New-Fashioned](https://ediblerhody.ediblecommunities.com/drink/the-new-fashioned/) - When two iconic cocktails—the Old-Fashioned and the Manhattan—join forces, something unexpected happens. The result is a spirit-forward sipper with just the right balance of warmth and complexity. The New-Fashioned 1 ounce sweet vermouth1 ounce bourbon½ ounce maple syrup4 dashes Angostura Bitters In a rocks glass, combine vermouth, bourbon, maple syrup and bitters in a mixing - [An interview with Jacques Pépin](https://ediblerhody.ediblecommunities.com/drink/toasting-the-holidays-with-jacques-pepin/) - At 90, an Artist in the Kitchen and on Canvas This fall, I had the great pleasure of speaking with legendary chef Jacques Pépin in advance of his 90th birthday (on December 18) and the launch of his latest cookbook. We discussed culinary and artistic inspiration, his favorite drinks and how he prepares for the - [Joyce Kutty and the Artistry of Knife Making](https://ediblerhody.ediblecommunities.com/shop/joyce-cutty-and-the-artistry-of-knife-making/) - For the Metalsmith and Avid Angler, the Knife is a Scalpel, Not a Saw From the look of her studio, it seems Joyce Kutty can’t decide which of her passions to pursue on any given day. The petite, unvarnished space in a former Fall River textile mill is as petite and unvarnished as Kutty herself, - [Michelle Peterson's Slow Bloom Ceramics](https://ediblerhody.ediblecommunities.com/shop/michelle-petersons-slow-bloom-ceramics/) - Her Handcrafted Pieces Reflect the Shared Artistry of Chef and Maker Alike When dining at a restaurant, guests might not notice the subtleties of the ceramics on which their food is being presented—the slight grooves, finishes or glazes that harmonize with a chef’s vision. But for Michelle Peterson of Slow Bloom Ceramics in Providence, those - [Orecchiette with Roasted Brussels Sprouts & Pancetta](https://ediblerhody.ediblecommunities.com/seasonal-recipes/orecchiette-with-roasted-brussels-sprouts-pancetta/) - Orecchiette with Roasted Brussels Sprouts & Pancetta Chef/co-owner Brian Kingsford, Bacaro, ProvidenceAt Bacaro, we wait all year for Brussels sprouts season just to prepare this pasta dish. It pairs the cozy richness of brown butter and pancetta with the earthy sweetness of roasted Brussels sprouts, creating a hearty pasta that feels both comforting and sophisticated. - [2025 Indoor and Outdoor Farmers Markets](https://ediblerhody.ediblecommunities.com/about-us/about-us-fall-2024-indoor-and-outdoor-farmers-markets/) - Browse our list of indoor/outdoor fall farmers market around the state of Rhode Island, provided by Farm Fresh RI. - [These Farmers Market Bags are Pure Gold](https://ediblerhody.ediblecommunities.com/shop/these-farmers-market-bags-are-pure-gold/) - These Farmers Market Bags are Pure Gold! Once upon a time, artists and chefs Olga Bravo and Becky Wagner made glorious pies in an expanded farm stand (Olga’s Cup & Saucer in Little Compton), then at a superstar bakery/café in Providence. In the last decade, they turned from pastries to a line of handmade bags - [Chef Eli Stirs Portugal into His Menu](https://ediblerhody.ediblecommunities.com/eat/eat-chef-eli-stirs-portugal-his-menu/) - After a hiatus from chef-ing at Bristol’s Beehive Café and the eponymous Eli’s Kitchen in Warren—where his mom, Phoebe Dunn of Phoebe’s Fish & Chips in Seekonk, sometimes brought in her famous pies—Eli Dunn has opened a small café in Bristol, Folklore Provisions, that seeks to fuse American and Portuguese influences. He credits the “love story” of meeting his wife and café partner Rachel Lopes-Almeida Dunn, whose family hails from the Azores, with the uptick in Portuguese ingredients and interpretations in his cooking. He hastens to add that some favorites from Eli’s Kitchen are also on the menu. - [Babkas, Bars, Bunny Cakes and More!](https://ediblerhody.ediblecommunities.com/eat/eat-babkas-bars-bunny-cakes-and-more/) - While returning a rental car in Providence last year, New Yorkers Rob and Mike Fitzhenry discovered a lively and friendly neighborhood on the East Side that prodded them to pull up stakes, move to Rhode Island and open the bakeshop watUlike. “Our idea was to make what we love to eat and in the hopes that people would love it, too,” explains Mike. Though Rob has been a professional pastry chef at prestigious venues, he and Mike dream up all the pastries and produce them together. - [What’s your Jam](https://ediblerhody.ediblecommunities.com/shop/shop-what-s-your-jam/) - “Most families would get behind their children and help them create the best life for themselves—that’s what you do,” explains Debbie Wood, co-owner of We Be Jammin’, a homemade jam and condiment business she started in 2014 for her son Jason, who has autism. Then 26, Jason had completed all eligible programs for students with autism, and his mother wanted more stimulation and growth for him. She and husband, Russell, had owned a boat dealership and produced the Rhode Island Boat Show, respectively. - [Get Your Greens](https://ediblerhody.ediblecommunities.com/shop/shop-get-your-greens/) - Chris Ryan is as enthusiastic about pursuing a career path in vegetable gardening (with wife and partner Kristina DiSanto) as his dog Ruley is about chasing a ball across the grass. Chris and Kristina’s Market Garden is chemical-free, and Ryan is eager to explain other farming methods they’ve chosen, such as aerating the top one to two inches of soil by hand (vs. rototilling) “to keep the biology alive and emulate nature.” Walkways are 18 inches wide, to give sufficient room for harvesting or covering the long, narrow beds. - [Indulge in Vegan Ice Cream for a Cool Summer Treat](https://ediblerhody.ediblecommunities.com/shop/shop-indulge-vegan-ice-cream-cool-summer-treat/) - Come summer, cold treats beckon. Those seeking dairy-free options have often pursued fruity sorbets. But a growing number of ice cream shops are now offering creamy versions based on an oat, coconut, soy, cashew or peanut base, or a blend of those. Here’s a roundup of Rhode Island creameries offering vegan ice cream alternatives. - [Little Shop of Groceries](https://ediblerhody.ediblecommunities.com/shop/little-shop-of-groceries/) - Despite being named for the main character in the play Little Shop of Horrors, Seymour Foods is neither scary nor wacky. Co-owners Lisa Kellogg and Chloe Cartagena have, however, poured a lot of imagination into their small grocery enterprise: in seeking out local farmers who treat their animals and their soil with care; in plunging - [Woodsy Wonders](https://ediblerhody.ediblecommunities.com/shop/woodsy-wonders/) - Nikki Plante and her dad, Dennis, love to hike around Rhode Island. Ten years ago, they began identifying more and more edible mushrooms, bringing them home for family and friends. Eventually, Nikki, a Bryant University grad in marketing, realized how much she loved getting out in the woods, searching for mushrooms—“it’s like a treasure hunt”—and - [Send Snooky's for the Holidays](https://ediblerhody.ediblecommunities.com/eat/eat-send-snookys-holidays/) - It often happens that a hobby for family and friends can eventually lead to a small business. So it was for Snooky Viveiros. She started making her “special recipe” back in 2010. But until the Covid lockdown, she had not pursued the necessary licenses, insurance and marketing for an official enterprise. Now, she sells (and tells shoppers about) Snooky’s Cookies at the year-round farmers market in Tiverton and mails out packaged cookies to Rhode Island, Massachusetts and beyond. - [Hassle-Free Holiday Hosting - Get Your Board Game On!](https://ediblerhody.ediblecommunities.com/eat/eat-hassle-free-holiday-hosting-get-your-board-game/) - Webster’s defines charcuterie as a deli that specializes in “dressed meats and meat dishes” or “the products sold in such a shop.” But these days the word is often attached to board, and restaurants offer it as an appetizer or a bar snack. And increasingly, cheese shops or caterers prepare charcuterie and cheese boards for special occasions (or any occasion), either from their own designs or by customer choice, with an array of cheeses, meats, fruits and veggies, with accents of nuts, dips, jams or honey. - [A Cafe with Lots of Heart for Art](https://ediblerhody.ediblecommunities.com/eat/eat-cafe-lots-heart-art/) - It’s somewhat unusual to find a coffee shop/café that creates a relaxed vibe even when the line for coffee, pastries or sandwiches is at its peak-time length. It’s even more unusual to find the works of local artists adorning the bags of small-batch roasted coffee, plus visual artworks all around the café and a wall-sized mirror in the restroom that says: “You are a work of art.” - [Killer Empanadas … and Gluten Free!](https://ediblerhody.ediblecommunities.com/eat/killer-empanadas-and-gluten-free/) - Intrinsic to her Martinique and Haitian heritage is Guetty Antiste’s love of empanadas. She started making them for friends’ parties; during one such event she got a shout-out as the “Empanada Assassin” and the name stuck. As she expanded into catering, she began to hear the question: “Do you make gluten-free empanadas?” And, Antiste admits, - [Maiz: Mexican Flavor, Local Flair](https://ediblerhody.ediblecommunities.com/eat/maiz-mexican-flavor-local-flair/) - After nine years on Block Island at Calaveras—plus brief stints in other restaurants in South County—Julio Mendoza settled into a former clam shack in Wakefield in 2022 and called his eatery Maiz (pronounced my-EASE, Spanish for corn). But Mexican-style street corn (with mayo and cotija cheese) is just the beginning of Maiz’s menu, which includes burritos, tacos, - [Veganism Sprouts in Middletown](https://ediblerhody.ediblecommunities.com/eat/veganism-sprouts-in-middletown/) - Carmen Foy’s childhood memories of walks through Madrid markets with her grandmother and the aromas of her kitchen—“she could make everything sing”—inspired her love of cooking. Indeed, her vegan restaurant’s name, Sprout & Lentil, pays homage to her grandmother’s lentil soup. Foy spent 10 years as a world-cruising yacht chef. And then, during a stint - [About Edible Rhody](https://ediblerhody.ediblecommunities.com/about-us/about/) - Every season Edible Rhody celebrates local food of the Ocean State and tells the stories of the farmers, chefs, fishers and food and beverage artisans who work and live here. In spring summer, fall and winter, we present stunning photos, delicious recipes and the tales of Rhode Island’s rich and varied local food community. We may be the smallest state, but we boast 1,200 active farms and 450 miles of exquisite New England shoreline. - [Internships at Edible Rhody](https://ediblerhody.ediblecommunities.com/about-us/about-us-internships-edible-rhody/) - SUMMER Edible Rhody magazine is looking for a highly motivated college-level student to join its small team of dedicated, local food-loving professionals for a summer internship opportunity. The ideal candidate should be connected to or interested in the local foods movement in Rhode Island, have a passion for sustainable foods and be comfortable interacting with the variety of professionals with whom Edible Rhody communicates regularly. The candidate should be prepared to produce work independently and on schedule. - [Farro Porridge with Braised Lacinato Kale, Roasted Honeynut Squash & Pepita Vinaigrette](https://ediblerhody.ediblecommunities.com/seasonal-recipes/farro-porridge-with-braised-lacinato-kale-roasted-honeynut-squash-pepita-vinaigrette/) - Farro Porridge with Braised Lacinato Kale, Roasted Honeynut Squash & Pepita Vinaigrette Chef/Co-owner Josh Finger, Claudine, ProvidenceThis layered autumnal dish brings together earthy grains, slow-cooked greens and caramelized squash, tied together by a toasty pepita vinaigrette and crisp kale chips. It was inspired by the deep flavors of fall markets in the Northeast, where sweet - [It's a Labor of Love at Claudine](https://ediblerhody.ediblecommunities.com/eat/its-a-labor-of-love-at-claudine/) - A Husband-and-Wife Team Showcase Elegant Tasting Menus Centered on Seasonal Ingredients The chilled oyster arrived at the table in a handmade ceramic oyster shell that was nestled into a bed of rockweed and adorned with a deep green celery leaf mignonette and a foamy sweet corn chiffon. The artful first bite set the tone for - [Farm Fresh RI Thanksgiving Harvest Boxes 2025](https://ediblerhody.ediblecommunities.com/food-thought/farm-fresh-ri-thanksgiving-harvest-boxes-2025/) - An Opportunity to Help Your Neighbors in Need With federal cuts to SNAP benefits, rising grocery costs, and increased demand at local food banks, a full Thanksgiving meal isn’t guaranteed for many Rhode Islanders this year. Since 2020, Farm Fresh Rhode Island has worked to change that through their annual Thanksgiving Harvest Boxes, assembled for - [Roasted Native Scallops with Beets, Tuscan Kale and Oven-Dried Tomatoes](https://ediblerhody.ediblecommunities.com/seasonal-recipes/roasted-native-scallops-with-beets-tuscan-kale-and-oven-dried-tomatoes/) - As the weather gets cooler, the local scallops get sweeter. Enjoy this dish that utilizes end-of-season plum tomatoes and fall’s bounty of beets and kale. - [Women in the Small-Business Food Game](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-women-small-business-food-game/) - In good times and bad, staffing can be a challenge in the food industry where frequent employee turnover is the norm. Three Rhode Island women who all began their culinary careers creating small-batch, artisanal food and beverage products have stories to tell as they continue to navigate workforce challenges and whether to go it alone, or when and how to staff up. - [Advertise with Us](https://ediblerhody.ediblecommunities.com/about-us/advertise/) - WE TELL THE STORY OF LOCAL FOOD AND DRINK IN RHODE ISLAND Since our first issue in 2007, Edible Rhody has become the trusted voice of Rhode Island’s food community. With engaging articles and gorgeous photographs, we bring the stories of our state’s chefs, farmers, fishers, local purveyors and food and beverage artisans to vivid life. Our recipes engage home cooks; our advertiser directory guides readers to new destinations. We’re getting to know our readers better, and we want to share some of what we’ve learned with you. - [Night Garden Herbs](https://ediblerhody.ediblecommunities.com/food-thought/night-garden-herbs/) - A Micro Herbal and Flower Farm Flourishes at Osamequin Farm On a late summer morning, farmer Emily Shapiro of Night Garden Herbs snips handfuls of cosmos, dahlias and strawflowers in mesmerizing shades of deep pink and buttery yellow. From the third of an acre she leases at Osamequin Farm in Seekonk, Massachusetts, Shapiro has cultivated - [Meet Edible Rhody Intern: Paula Agganis](https://ediblerhody.ediblecommunities.com/food-thought/meet-edible-rhody-intern-paula-agganis/) - Where are you from? How do you describe the place you grew up to people who've never been there? I’m from Lynn, Massachusetts, a coastal city just north of Boston. Known for its rich immigrant history and industrial past, it’s a place of contrasts—tightly knit urban neighborhoods that are set against expansive shorelines and marshes. - [Pick-Your-Own Apples](https://ediblerhody.ediblecommunities.com/shop/shop-pick-your-own-apples/) - Rhode Island Pick-Your-Own (PYO) Apple Farms Be sure to call ahead to the farms to check days and hours of operation. Appleland Orchard 135 Smith Ave. Greenville 401.949.3690 Barden Family Orchard 56 Elmdale Rd. North Scituate, RI 401.934.1413 Dame Farm 94 Brown Ave. Johnston, RI 401.949.3657 - [Celeriac Bisque with a Herby Swirl and Sumac Croutons](https://ediblerhody.ediblecommunities.com/seasonal-recipes/celeriac-bisque-with-a-herby-swirl-and-sumac-croutons/) - Celeriac Bisque with a Herby Swirl and Sumac Croutons Make this recipe vegetarian by swapping the chicken broth for vegetable broth and go vegan by nixing the cream. This soup fills the bill as alight dinner or lunch accompanied by a sharply dressed green salad, but it also works great in a demitasse or shot - [The Przybylkos' Krakow Deli is a Test of Home](https://ediblerhody.ediblecommunities.com/eat/the-przybylkos-krakow-deli-is-a-test-of-home/) - A Beloved Family-Run Spot in Woonsocket Serves Traditional Polish Favorites with Heart The determination to succeed in a new country sustained the Przybylko family when they came from then-Communist Poland in the 1980s. They established the Krakow Deli Bakery Smokehouse 29 years ago in nearby Massachusetts, according to Marta Przybylko Semek, and they moved the - [Enter Celery Root: Underappreciated and Full of Flavor](https://ediblerhody.ediblecommunities.com/eat/enter-celery-root-underappreciated-and-full-of-flavor/) - Conquer the Gnarly Root to Create an Elegant and Easy Weeknight Bisque My dear friend Sally makes the best falafel. I will entertain no arguments on this. Sally hails from Alexandria, Egypt, and she has great passion about the type of chickpea, the level of spice and the mix of fresh herbs. Sally’s falafel sings - [Myrtle in East Providence](https://ediblerhody.ediblecommunities.com/drink/myrtle-in-east-providence/) - Cocktails with a Rhythm All Their Own There’s something quietly radical burgeoning in East Providence. This September marks two full years since Myrtle opened its doors—a real triumph for a place that has always put community, collaboration and creative spirit first. Myrtle is a cocktail bar and live music venue with a patio out back, - [Banh Mi with Pan-Fried Tofu](https://ediblerhody.ediblecommunities.com/seasonal-recipes/banh-mi-with-pan-fried-tofu/) - Banh Mi with Pan-Fried Tofu Chef/Owner Carmen Foy, Sprout and Lentil, MiddletownMany people say tofu doesn’t have much taste, but that’s only true if you don’t season it properly. This recipe offers the key to preparing perfect tofu—crispy and flavorful—by extracting moisture so it gets that perfect crisp texture and soaks up flavor. You can - [Almond Amaretti Mascarpone Berry Trifle](https://ediblerhody.ediblecommunities.com/seasonal-recipes/almond-amaretti-mascarpone-berry-trifle/) - Almond Amaretti Mascarpone Berry Trifle ExecutivePastry Chef Tory Chiappelli, Stick + Fin, WesterlyAlight, yummy way to end any summer meal. This Italian-inspired trifle offers tons of flavor while being gluten free and filled with fresh fruit. In Italy you might enjoy this with cherries—in southern New England, try seasonal local berries or peaches. Buon appetito!Serves - [Bless Your Heart](https://ediblerhody.ediblecommunities.com/seasonal-recipes/bless-your-heart/) - Bless Your Heart Co-owner & Bar Manager Natalie Vanlandingham, Myrtle, East ProvidenceWe designed this drink to evoke comfort and contentment, something to sip on the porch with a friend or while watching a new band. My Southern family recipe for sweet tea and the fresh lemonade are simple, fresh and easily scalable for bigger events. - [London Calling](https://ediblerhody.ediblecommunities.com/seasonal-recipes/london-calling/) - London Calling Co-owner & Bar Manager Natalie Vanlandingham, Myrtle, East ProvidenceWe believe drink quality shouldn’t be sacrificed when you’re seeing a live performance. When building cocktail menus, we consider the syrups and mixes we can batch beforehand to ensure fast service. For fast-paced nights we bottle the cranberry, triple sec, lime juice and orange blossom - [Mah Mah’s Sweet Fruited Mint Tea](https://ediblerhody.ediblecommunities.com/seasonal-recipes/mah-mahs-sweet-fruited-mint-tea/) - A Drink for All Occasions and All Seasons Isabel Teague Beasley—later Isabel Beasley Watson, and lovingly called Mah Mah by all her grandchildren—was the great-grandmother of one of my closest friends, Isabel Watson Barnes, an artist and creative director at We Time Audio House in Providence. While I never met Mah Mah myself, her legacy - [The Wurlitzer](https://ediblerhody.ediblecommunities.com/seasonal-recipes/the-wurlitzer/) - A Manhattan Remix in Tune for Fall The Wurlitzer is my fall Manhattan—bold, spiced and just a little off-center in the best way. I swap the typical sweet vermouth for Amaro Ramazzotti with its notes of citrus and spice and stir in a sneaky splash of homemade XO syrup (espresso syrup), made with maple syrup, - [Nanu Burmese Fusion](https://ediblerhody.ediblecommunities.com/eat/nanu-burmese-fusion/) - Authentic Flavors of Home Inspire the Menu for Both Restaurant and Food Truck Ruth Chhuani and her husband, Vaiphei Thanga, sat in the Malaysian airport with their toddler son and a baby on the way, boarding passes in hand to a place they had never heard of, bringing with them nothing but hope and determination - [Grist For the Mill](https://ediblerhody.ediblecommunities.com/about-us/grist-for-the-mill/) - With this issue—our 75th!—we’re raising a glass to the four seasons, to Rhode Island’s incredible local bounty and to you, our community of food lovers who’ve been with us through it all. Fittingly, our cover features four festive cocktails, beautifully shot by the inimitable Chip Riegel who also photographed our very first cover and many - [Hangry Kitchen in Pawtucket](https://ediblerhody.ediblecommunities.com/eat/hangry-kitchen-in-pawtucket/) - Local Seasonal Fare in a Relaxed Space with an Ever-Changing Menu “It’s kind of like going to your friends’ house for a special party, and Stacy’s just making dinner,” explains Rob Deetz, co-owner with wife and chef Stacy Deetz of Pawtucket’s Hangry Kitchen. “We want to get to know our customers, talk to them and - [Turning Loss into Opportunity](https://ediblerhody.ediblecommunities.com/eat/turning-loss-into-opportunity/) - Saunderstown Garlic Farm Rises from Acres in Turmoil In 2019, Aaron Rome had a backyard full of dead trees, three pounds of local garlic and an unconventional idea. Today, now growing up to 20,000 garlic bulbs a year across 10 varieties, Saunderstown Garlic Farm is thriving, and Rome’s lifelong desire to be a farmer has - [Get Gnarly in Tiverton](https://ediblerhody.ediblecommunities.com/eat/get-gnarly-in-tiverton/) - It all started with a new mom’s concern about feeding her firstborn “clean” and nutritious food. Ester Bishop and husband, Joel, went looking for a place to create their own farm, in a small town, away from the big city of Boston. They landed on a 16-acre parcel in Tiverton that was overrun with weeds - [Variety is the Spice of Life](https://ediblerhody.ediblecommunities.com/eat/variety-is-the-spice-of-life/) - Frances and Ramon Hinds chose a Yoruba word, orisirisi, which translated means “variety,” for their pepper sauce business, because of the expansive variety of habaneros (from a wide stretch of numbers on the Scoville hotness scale) and fruits they use. Coming from Trinidad and Tobago, Ramon remembers that his grandmother traced her heritage back to - [Juicy Pick-Me-Ups](https://ediblerhody.ediblecommunities.com/drink/juicy-pick-me-ups/) - Have you ever wanted to pass along a favorite recipe? A health tip? Something that made you feel refreshed? That’s what happened for Jessica Gavigan and Alex Bello when they started making cold-pressed juices for themselves … and then for family and friends … and now for their business, Ocean State Juice. “We got an - [Last Bite, The Cranberry](https://ediblerhody.ediblecommunities.com/food-thought/last-bite-the-cranberry/) - Cranberries are pollinated by BEES The Cranberry 400 MILLION pounds of cranberries are consumed in the U.S. each year (20% of them at Thanksgiving) Cranberries were first cultivated in Dennis, MA, in 1816 A low, creeping vine with fruit that starts out white and ripens to a deep red, the cranberry is native to North - [Macoun Apple Cider Caramel Crisp & Homemade Vanilla Ice Cream](https://ediblerhody.ediblecommunities.com/seasonal-recipes/macoun-apple-cider-caramel-crisp-homemade-vanilla-ice-cream/) - Macoun Apple Cider Caramel Crisp & Homemade Vanilla Ice Cream By Stacy Deetz, Chef/Owner, Hangry Kitchen, PawtucketThis gluten-free apple crisp is our ode to peak apple season in Rhode Island. Macouns bring that perfect balance of sweet and tart, while local apple cider deepens the flavor of the caramel. Serve warm with a scoop of - [Meet Edible Rhody Intern: Mae Legare](https://ediblerhody.ediblecommunities.com/food-thought/meet-edible-rhody-intern-mae-legare/) - Where are you from? How do you describe the place you grew up to people who've never been there? I am from East Greenwich, RI! Growing up, I have enjoyed beautiful bay views, a small-town community, amazing restaurants and some of the best coffee shops in the whole state (which surely started my caffeine addiction - [Pond to Table](https://ediblerhody.ediblecommunities.com/food-thought/pond-to-table/) - A Rhode Island Tradition of Quahogging is at Your Fingertips Thanks to the nationally acclaimed TV show Family Guy, many have become familiar with the term quahog—though some may only know it as the name of Seth McFarlane’s Rhode Island–based fictional town, home to the beloved Griffin family. Here in the non-fictional state of Rhode - [A (Half) Day in the Life of a Behan Family Sustainable Oyster Farmer](https://ediblerhody.ediblecommunities.com/seasonal-recipes/a-half-day-in-the-life-of-a-behan-family-sustainable-oyster-farmer/) - The Behan Family Farm is special. Not only do they produce delicious oysters known as Ninigret Nectars, but they also aim to be a sustainable and carbon negative oyster farm to improve the health of the pond and overall environment. - [Westerly's Rising Tide](https://ediblerhody.ediblecommunities.com/things-do/westerlys-rising-tide/) - A Seaside Town Growing Big on Flavor As a warm summer morning unfolds in Westerly and locals slip into their rise-and-grind routines, Chiyoko Samuelson plays the role of conductor amid the symphony of humming cold press juicers and hissing espresso machine steam wands. Her husband, Brian, who grew up summering in Westerly, will soon meet - [A Taste of the Gilded Age in the City by the Sea](https://ediblerhody.ediblecommunities.com/drink/a-taste-of-the-gilded-age-in-the-city-by-the-sea/) - Transportive Cocktails at Gardiner House and Studio Bar On a recent Friday night, fresh from a gallery opening at House of Waves Newport, my jolly gang of three sauntered down Lower Thames Street onto Lee’s Wharf and ascended the stairs to the grand entrance hall of Gar-diner House. The hum of laughter and clinking of - [The Westerly Land Trust Makes Room for Local Produce](https://ediblerhody.ediblecommunities.com/shop/the-westerly-land-trust-makes-room-for-local-produce/) - Frontier Farm’s Cassidy Whipple Leads a New Generation of Conservationists Grocery shopping has, for many, become a reflexive, mechanical process: You realize you are low on produce, so you hop in the car, drive to the nearest supermarket and pick out precisely what you need, racing to escape the fluorescent lighting and screeching sounds of - [Summer 2025 Indoor and Outdoor Farmers Markets](https://ediblerhody.ediblecommunities.com/about-us/about-us-summer-indoor-and-outdoor-farmers-markets/) - Get a comprehensive list of indoor and outdoor farmers markets around Rhode Island this summer. - [Farm to Cone with Big Feeling Ice Cream](https://ediblerhody.ediblecommunities.com/eat/farm-to-cone-with-big-feeling-ice-cream/) - Small-Batch Scoops with Bold Flavors and Local Roots Most people are shocked to learn that grocery store fruits like apples, oranges and grapes can be a few months to a year old by the time we take them home. Big Feeling Ice Cream founder and self-proclaimed Driscoll’s strawberry hater Alex Maddalena is making sure that - [Wild Striped Bass with Blistered Heirloom Tomatoes and Fennel-Olive Salad](https://ediblerhody.ediblecommunities.com/seasonal-recipes/wild-striped-bass-with-blistered-heirloom-tomatoes-and-fennel-olive-salad/) - Wild Striped Bass with Blistered Heirloom Tomatoes and Fennel-Olive Salad Chef/co-owner Jeanie Roland, Ella’s Food & Drink, WesterlyThe lightness of the tomato water pairs well with wild striped bass. We save all our trimmings from salad tomatoes and make this every other day at Ella’s in the summer. It is so good you can drink - [Homemade Ricotta with Heirloom Tomatoes and Grilled Bread](https://ediblerhody.ediblecommunities.com/seasonal-recipes/homemade-ricotta-with-heirloom-tomatoes-and-grilled-bread/) - Homemade Ricotta with Heirloom Tomatoes and Grilled Bread Chef Eddie Montalvo, Bird in Hand, WesterlyThis is one of those recipes that I hold dear. I’ve used it over the years in various dishes or simply on grilled bread. Store-bought doesn’t hold a candle to this silky ricotta and I hope you enjoy making and eating - [The Honey Super](https://ediblerhody.ediblecommunities.com/food-thought/the-honey-super/) - How a Fisheries Expert from Tobago Plunged into Beekeeping In the flickering sunlight of a spring morning, Calvin Alexander’s bees are wide awake. Quiet through the winter, they’re now eager to see what nectar they can find outside their warm hives. And Alexander is just as excited for this annual pilgrimage to begin. As a - [Last Bite: Summer 2025](https://ediblerhody.ediblecommunities.com/in-season/last-bite-summer-2025/) - [Long Lane farm in Warren](https://ediblerhody.ediblecommunities.com/food-thought/long-lane-farm-in-warren/) - Political Uncertainty Adds to Challenges for Small Local Operation It’s so typically Rhode Island: a little farm, tucked away on a road less traveled, near to the water and mashed up against a state border. With its quaint, vintage roadside stand, Long Lane Farm is a Rhode Island gem. While the farm itself has been - [Chef/owner Cecelia Lizotte of Suya Joint](https://ediblerhody.ediblecommunities.com/eat/chef-owner-cecelia-lizotte-of-suya-joint/) - Bringing the Fragrant Flavors of West Africa to the Heart of Downcity Bold, earthy aromas drifted out the doors of Suya Joint in Providence as African drums pounded and Afro beats pulsed at the restaurant’s opening celebration earlier this year. The jovial spirit was long awaited, as owner Cecelia Lizotte worked for more than a - [Next Stop Culinary Creativity at Track 15](https://ediblerhody.ediblecommunities.com/eat/next-stop-culinary-creativity-at-track-15/) - Talented Local Chefs Turn Former Union Station into a Hot New Food Destination It’s the calm before the storm on a quiet Saturday morning at Track 15 in downtown Providence. I’m standing in the brand-new kitchen of Tolia, where husband-and-wife team Alp Gumuscu and Tarci-Lee Galarza serve up Middle Eastern food inspired by the bold - [What's In Season: Summer in Rhode Island](https://ediblerhody.ediblecommunities.com/seasonal-recipes/cook-whats-in-season-summer-rhode-island/) - What is in season in Rhode Island for the months of June, July and August. Cook fresh and local in the summer with these ingredients! - [The Dinner Club RI: Come for the Food, Leave with Friends](https://ediblerhody.ediblecommunities.com/food-thought/the-dinner-club-ri-come-for-the-food-leave-with-friends/) - Read about a Warren couple that fosters community through dinner clubs, book clubs, cinema clubs and more. - [Chefs Andrew McQuesten and Stephen Sternkopf of Little Friend](https://ediblerhody.ediblecommunities.com/food-thought/chefs-andrew-mcquesten-and-stephen-sternkopf-of-little-friend/) - Learn more about Little Friend, a pop-up dinner club by chefs Andrew McQuesten and Stephen Sternkopf. - [Brightside Seafood Market: Brighten Your Plate, Razor Clams to Skate Wings](https://ediblerhody.ediblecommunities.com/shop/brightside-seafood-market-brighten-your-plate-razor-clams-to-skate-wings/) - Customers cluster around the South County farmers market booth of Brightside Seafood Market as Manager and Marketing Director Meg Fleming rattles off the offerings: “oysters, littlenecks, Atlantic mackerel, skate wing, black sea bass, monkfish, swordfish, haddock, squid, yellowtail and blackback flounder,” all from Rhode Island waters. Fleming and Brightside owner Mike Lapierre are on a mission to - [August Peak: Sauces to Peak your Appetite](https://ediblerhody.ediblecommunities.com/eat/august-peak-sauces-to-peak-your-appetite/) - After graduating from Johnson & Wales in 1991, New Jersey native William Ferlauto “ran off to California,” in his words. There he worked for Ritz-Carlton Hotels in Laguna Beach and San Francisco for a decade before coming back to New Jersey, where he cooked at many different Italian restaurants and started making and “jarring” tomato - [Meadowland Greens: Microgreens Punch Above Their Weight](https://ediblerhody.ediblecommunities.com/shop/meadowland-greens-microgreens-punch-above-their-weight/) - The high nutritional value of microgreens has come to the fore once again. Kathy Tonelli, who has loved growing things since childhood, became interested back in 2013. Eventually, as she wound down a special-ed teaching career, she expanded her microgreens production, and in September 2022 she made her first sale as Meadowland Greens. As Tonelli did - [Herbs and Mylk: Soothing, Saturating and Scented Skincare](https://ediblerhody.ediblecommunities.com/shop/herbs-and-mylk-soothing-saturating-and-scented-skincare/) - Jeanette Mollis’s personal products business, Herbs and Mylk, began in September 2020 when she started making a clean skin cream for her toddler who was recovering from a bone marrow transplant. Mollis had been working as a phlebotomist for 10 years, but once she started producing skin lotions and creams for Mikey, she poured her curiosity and - [Thanksgiving Cranberry-Craze Specialty Farmers Market](https://ediblerhody.ediblecommunities.com/things-do/things-do-thanksgiving-cranberry-craze-specialty-farmers-market/) - This year’s holiday shopping is trending more than ever toward giving local and handmade gifts. There is no better place to find local food and gifts than the Thanksgiving Cranberry-Craze Specialty Farmers Market. - [Unity Park in Bristol](https://ediblerhody.ediblecommunities.com/drink/drink-unity-park-bristol/) - What is it about old factories and breweries in Rhode Island? It’s almost as if they were made for each other. While several of our state’s craft brewing operations are situated in formerly abandoned mills, Unity Park, a multi-use repurposed factory complex in bucolic Bristol, has brought the game to a whole new level. Located at 500 Wood Street, the Unity Park complex is built with an eclectic mix of fieldstone quarried onsite, and brick buildings were added over time as the factory expanded. - [Brown Bee Coffee](https://ediblerhody.ediblecommunities.com/drink/brown-bee-coffee/) - Café Culture from Around the World, and at Home, on Benefit Street Providence is a coffee-lover’s paradise, with quaint cafés on what seems like every corner in town. One of the newest additions, Brown Bee Coffee on historic Benefit Street, opened its doors in September 2024. When asked what makes Brown Bee stand out from - [Saltwater Fishing Resources](https://ediblerhody.ediblecommunities.com/things-do/things-do-saltwater-fishing-resources/) - Saltwater Fishing Licenses in-store and online. (Recreational saltwater fishing licenses are required for anglers 16 years of age and older.) State fishing regulations on size and possession limits. Read how to clean a fish. Watch how to clean a fish - [Goin' Fishing](https://ediblerhody.ediblecommunities.com/things-do/things-do-goin-fishing/) - What Better Time to Catch Your Own Dinner? It seems that more than a few of us are going back to basics, paring down and refocusing. Maybe the pandemic did that— shuffled a few things around in our heads, made us realize that we had grown too soft, too used to the easy way in life. So now the bike is king—so is the home garden and baking sourdough bread. Why not add fishing to the list? Why not go out and catch your dinner? - [Food Waste Gets a Second Life at Johnson & Wales](https://ediblerhody.ediblecommunities.com/food-thought/food-waste-gets-a-second-life-at-johnson-wales/) - We’ve all heard the adage, “Think globally, act locally.” This Earth Day, we want to highlight a local effort that exemplifies this saying to a T: the Wildcat Food Recovery Club at Johnson & Wales University. - [Creating Community Through Coffee at Café Modesto](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-creating-community-through-coffee-caf-modesto/) - Ediz Monzon has been serving Guatemalan coffee to the Rhode Island community for three years now from his coffee truck, Café Modesto. If you’ve ever strolled along the pedestrian bridge in downtown Providence between 9 am and 5 pm, you’ve probably seen his silver and blue truck parked on South Water Street. - [Lucayda Farms Helps Home Gardeners Grow](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-lucayda-farms-helps-home-gardeners-grow/) - Growing plants can seem overwhelming and intimidating to a novice home gardener, but Journey Basham of Lucayda Farms makes it accessible to everyone. Her farm is in a residential area in Cranston, and as you enter its greenhouse the fresh aroma of soil and healthy plants fills the space. Rosemary, sage, cilantro and any other herb you can think of occupy the area to the left of the door and flower plants dangle from the ceiling. - [Rhode Island: The Oyster State](https://ediblerhody.ediblecommunities.com/things-do/things-do-rhode-island-oyster-state/) - Whether you’re a die-hard oyster connoisseur or you just partake in the occasional slurp, you’ve probably found yourself around a platter of shucked, ice-cold oysters. Every day, hundreds of people around Rhode Island top off the briny goodness with a dollop of cocktail sauce and a squeeze of lemon, relishing the sweetness of shellfish in the Ocean State. However, as individuals enjoy a periodic delicacy, most of us rarely think about the year-round process that goes into farming the best-quality oysters. - [Little Maven Lemonade](https://ediblerhody.ediblecommunities.com/about-us/about-us-little-maven-lemonade/) - Mariana Silva-Buck remembers the day in the summer of 2020 when her daughter, Sofia, then 10 years old, innocently asked about starting a lemonade stand at the end of their driveway. They never predicted that the stand would eventually become a thriving business called Little Maven Lemonade, owned and operated by Mariana. The mother-daughter duo lived in Massachusetts at the time, and knew they wanted to do something to set their recipe apart. - [A Drop of Golden Sun: Savory Sips for Summertime Drinks](https://ediblerhody.ediblecommunities.com/about-us/about-us-drop-golden-sun-savory-sips-summertime-drinks/) - For me (and many others), a great Dirty Martini is the benchmark par liquid excellence, and few other drink recipes measure up to the same divine balance and salinity. But savory cocktails can be hit or miss. When a so-so Bloody Mary or (ahem, weak sauce) Spicy Margarita doesn’t cut the mustard, it’s easy to feel disappointed. - [Saint Martha in Warren](https://ediblerhody.ediblecommunities.com/drink/saint-martha-in-warren/) - Divine Dining with an Abundance of Local Flavor Keith Vanetti and Corinne Kelly spent a year searching for the right place to open a restaurant of their own after more than two decades each in the industry. The couple seriously considered possibilities from Western Massachusetts to Cape Cod until Eva Sommaripa of Eva’s Garden, a - [In the Holiday Spirit with a Swizzle and Twist](https://ediblerhody.ediblecommunities.com/drink/drink-holiday-spirit-swizzle-and-twist/) - This holiday season, bartender Leishla Maldonado advises us, “Do not sleep on the Cobbler.” For nearly a decade, I’ve watched Leishla work her magic behind some of our favorite bars—including The Eddy, Courtland Club and Dolores—spear-heading the low-ABV and spiritfree [sic] cocktail movement here in Rhode Island. In late fall, Leishla, together with her partner Osman Cortaves and Osman’s twin brother, Yefri, opened an intimate classic cocktail bar with Latin American influences called Loma. - [Federal Funding Freezes Impact Local Farms](https://ediblerhody.ediblecommunities.com/food-thought/federal-funding-freezes-impact-local-farms/) - We’re all aware that things have been feeling a bit shaky lately—including when we think of agriculture. From the Avian Influenza outbreak to nationwide egg shortages and, for farmers, one of the most painful announcements since the beginning of 2025: federal grant funding freezes. This news doesn’t just affect all new grants that farmers and - [Beyond Fresh with Ike Jime](https://ediblerhody.ediblecommunities.com/eat/beyond-fresh-with-ike-jime/) - How a Japanese Method is Redefining Rhode Island’s Seafood Scene ON THE BOAT: THE IKE JIME PROCESS IN ACTION A fisherman aboard a small rod-and-reel boat pulls his catch onto the deck, moving quickly and deliberately. He reaches for a stainless-steel spike, positioning it precisely before delivering a quick thrust to the brain. The fish’s - [Culinary Hub of Providence: Meals with a Mission](https://ediblerhody.ediblecommunities.com/food-thought/culinary-hub-of-providence-meals-with-a-mission/) - The Nonprofit Culinary Hub of Providence Provides On-the-Job Training for the State’s Next Culinary Professionals Alot of learning can happen in the classroom but to really understand the restaurant industry, culinary students need customers, explained chef Joshua Riazi, chief operating officer of The Culinary Hub of Providence, also known as CHOP. That was the impetus - [Last Bite: Eat Your Words Crossword Puzzle](https://ediblerhody.ediblecommunities.com/food-thought/eat-your-words-crossword-puzzle/) - ACROSS 4 Aholehole, crappie, and hog sucker are types of _6 The color of this indicates the color of the earlobes of the chicken that laid it9 A color was named after this fruit, not the other way around10 Spirit flavoured with juniper berries11 Honey bee house13 Brunch, spork, and tangelo are examples of this - [Big Feeling’s New Ice Cream Shop: Making Winter Sweeter, One Scoop at a Time](https://ediblerhody.ediblecommunities.com/eat/big-feeling-s-new-ice-cream-shop-making-winter-sweeter-one-scoop-time/) - We’ve got some feelings—good ones—about the opening of the new Big Feeling Ice Cream storefront! The number one comment Alex Maddalena received after opening the first storefront for his ice cream company Big Feeling: Why open in the dead of winter? Yet, like the true New Englanders they are, Rhode Islanders flocked to the Westminster - [Kohlrabi: Rooted in Flavor, Packed with Crunch](https://ediblerhody.ediblecommunities.com/food-thought/kohlrabi-rooted-flavor-packed-crunch/) - This versatile yet often-underrated winter veggie deserves a place on your plate morning, noon or night! Kohlrabi is like that distant relative you don’t see very often, who looks vaguely familiar though you can’t quite remember their name. This stem vegetable is not a cabbage, not cauliflower and not a turnip either, but it’s related - [A Cocktail Garnish Guide](https://ediblerhody.ediblecommunities.com/things-do/things-do-cocktail-garnish-guide/) - The Eye Candy and Flavor Boosters for an Endless Summer of Options Every summer we anticipate the extraordinary rainbow of fresh fragrant herbs and edible flowers in the garden. The flavors of edible blossoms range from perfumey and sweet to earthy and astringent. Dozens of edible flowers and spicy-sweet flowering herb stalks show their blossoms during the summer and it takes just a little practice spotting them. Never mind if your arugula, kale and cilantro (coriander) are bolting—even the most unassuming humble edible blossoms from your garden can steal the show at cocktail time. - [An Exerpt from Simmering the Sea: Diversifying Cookery to Sustain Our Fisheries](https://ediblerhody.ediblecommunities.com/about-us/about-us-exerpt-simmering-sea-diversifying-cookery-sustain-our-fisheries/) - Excerpted from Simmering the Sea: Diversifying Cookery to Sustain Our Fisheries (University of Rhode Island, 2018). Used with permission. By Sarah Schumann, Kate Masury and Marie-Joëlle Rochet. Recipes by Rizwan Ahmed. Illustrations by Léa Tirmant-Desoyen KNOWLEDGE IS THE BEST HORS D’OEUVRE… - [Fall In With a Good Read](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-fall-good-read/) - Had it up to here with the Iron Chefs of the food universe? Nick Rabar describes a very different planet in his novel The Cold Side of the Grill (self-published via Amazon, July 2013). Chef/owner of Avenue N American Kitchen and Avenue N Pantry in Rumford, Rabar tells the story of Jack Cahill, a smalltown - [Food Policy Tops the Menu at Rhody Summit](https://ediblerhody.ediblecommunities.com/eat/eat-food-policy-tops-menu-rhody-summit/) - Rhode Island’s first-ever Food Policy Summit pulled together 350 local food producers, policy makers, chefs, fishers, food distributors, institutional buyers and other stakeholders in the local food community to roll out the initial draft of the Rhode Island Food Strategy, a five-year food action plan for our state. The January 17, 2017, event was held at University of Rhode Island’s Center for Biotechnology and Life Sciences on the Kingston campus. - [What We’re Savoring on the Streets this Season](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-what-we-re-savoring-streets-season/) - SoulFull - [Fall Into Good Cooking](https://ediblerhody.ediblecommunities.com/shop/shop-fall-good-cooking/) - At the center of most cookbooks is a conception of home. In her latest cookbook, Home Cooked: Essential Recipes for a New Way to Cook (Penguin Random House, 2016), Anya Fernald offers recipes that reflect all the places she has called home. Throughout Home Cooked, she weaves in stories of learning the art of cooking seasonally in Italy, Uruguay and the United States. - [Books to Give and to Get](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-books-give-and-get-0/) - Five years since the release of the award-winning The Smitten Kitchen Cookbook (Alfred A. Knopf, 2012), food blogger Deb Perelman of her ever-popular site Smitten Kitchen has published her much-anticipated second cookbook: Smitten Kitchen Every Day (Alfred A. Knopf, 2017). Perelman strives “against drudgery,” offering triumphant recipes that are not available elsewhere. Lighthearted recipe intros provide insight and welcome you right into Perelman’s home kitchen. Recipes are accompanied by her own mouthwatering food photography. - [Books to Give and to Get](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-books-give-and-get/) - For those of you familiar with Alana Chernila’s first book The Homemade Pantry and blog, her second cookbook The Homemade Kitchen (Clarkson Potter, 2015) is another fresh reminder to stay present in the kitchen, slow down and love life. This collection of earthy, simple and colorful recipes embodies her motto, “Do your best, and then let go.” - [What We're Savoring on the Streets this Season](https://ediblerhody.ediblecommunities.com/shop/shop-what-were-savoring-streets-season/) - Portu-Galo - [Is Plastic Waste the Cost of Eating?](https://ediblerhody.ediblecommunities.com/about-us/about-us-plastic-waste-cost-eating/) - About a year ago, a comedian—not a scientist or environmentalist—enlightened consumers about a product they use every day that is harmful to the planet. - [Food Tank](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-food-tank/) - A Q&A with Danielle Nierenberg About Her Dynamic Nonprofit and How It’s Changing the Way We Talk Solutions in the Global Food Community - [Smoke: It's in the Air](https://ediblerhody.ediblecommunities.com/drink/drink-smoke-its-air/) - Quick: What do Scotland and Mexico have in common? - [Eggs! They’re Not Just for Breakfast](https://ediblerhody.ediblecommunities.com/drink/drink-eggs-not-just-for-breakfast/) - Even those old enough to have watched Rocky man up by slurping down half a dozen raw eggs get weak in the knees at the thought of hen fruit in their cocktails. It’s too bad: Classic egg-based drinks like nogs and flips became holiday staples because of their unparalleled creamy, custardy deliciousness. - [Every Picture Tells a Story](https://ediblerhody.ediblecommunities.com/about-us/about-us-every-picture-tells-story/) - Vintage Photos Tell the History of Rhode Island’s Shore Dinner Heritage From clambakes, fish markets and oyster houses to shore dinner halls, clam shacks and upscale seafood restaurants, Rhode Island’s seafood family tree is both fascinating and delicious to explore. This selection of vintage photos, representing some of its various branches, is just part of the collection amassed in our 2017 book Rhode Island Clam Shacks, from Arcadia Publishing. Stories of success, loss and rebirth are all part of the canon that originated with the clambake. - [Mobile Meals in Rhode Island: Pat's Pastured & Acacia Truck](https://ediblerhody.ediblecommunities.com/eat/eat-mobile-meals-rhode-island-pats-pastured-acacia-truck/) - Pat’s Pastured For years, farmer Pat McNiff dreamed of opening up a food cart to complement his stand at the Hope Street Farmers’ Market. Now, he operates the first and only farmer-run, farm-to-fork cart in Rhode Island, offering breakfast sandwiches, burgers, nitrate-free hot dogs, kielbasa and bratwurst made with his own free-range eggs and pasture-raised, grass-fed meats. - [Spring into Good Cooking with These Books](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-spring-good-cooking-these-books/) - Whole-Grain Mornings If breakfast is the most important meal of the day, why do we find ourselves settling for store-bought cereal so often? Megan Gordon, author of Whole-Grain Mornings (Ten Speed Press, 2013) is on a quest to solve that predicament. Her recipes, organized by season, are easy and healthy alternatives to typical breakfast fare. - [South County Distillers from Grain to Glass](https://ediblerhody.ediblecommunities.com/shop/shop-south-county-distillers-grain-glass/) - We should probably start by pointing out that most spirits sold in stores are mass produced using alcohol from bulk distillers, many of which are in the Midwest. Ornate terms such as “small batch” or “handcrafted” are largely unregulated and are overused to the point of deception. Neutral grain spirits are sourced from producers making the 190-proof bulk product and the commercial brands—regardless of the packaging or price—are selling their spirits using the generic ingredient. Not so with South County Distillers (SCD). - [Huntinghouse Hopyard](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-huntinghouse-hopyard/) - Rhody-Grown Hops for Rhody-Made Beer Have you ever been sitting around a table, maybe drinking beer, and someone says that they are about to do some really big thing? It happens often enough, and you dismiss it as just talk, because in that kind of setting people often say things they don’t really mean. Only in this case, the setting was Long Live Beerworks in Providence, and the talkers were Bob and Lynn Butler, enthusiastic disciples in the local beer scene for years. On that fateful night, they announced that they were going to start a hop farm—and they really meant it! - [Luckyfoot Ranch in Saunderstown](https://ediblerhody.ediblecommunities.com/shop/shop-luckyfoot-ranch-saunderstown/) - Moving Boulders and Building Soil Pay Dividends in Healthy Produce for a New England Farmer The name Luckyfoot Ranch evokes a notion of whimsy, and perhaps for good reason. Owner of Luckyfoot Ranch Matt Thibodeau could be described as “the accidental farmer.” Growing up, he saw his grandfather and father till land and grow fresh food, but he never had much interest in the work—at least at that time. - [Ocean State Pepper Company](https://ediblerhody.ediblecommunities.com/about-us/about-us-ocean-state-pepper-company/) - Handcrafted and Locally Grown Spice Blends Add Flavor to Every Meal You have the basic ingredients and now it’s time to cook. What is the one thing that will turn that basic meal into a masterpiece? The answer, of course, is spices. - [Long Live Beerworks](https://ediblerhody.ediblecommunities.com/drink/drink-long-live-beerworks/) - Taking Time for Hops and Hazy Beers in Providence’s West End Rhode Island is the smallest state in the union but, as many of us already know, the region has outsized impacts when it comes to things like creativity, innovation and, yes, flavors. When Armando DeDona and Jessica deBry met in New Haven, Connecticut, in time the young couple made plans to go live in a few places to see what might suit them. Armando was born in New Haven and Jessica moved there from Los Angeles, California. Their plan was to live in Providence for a short time and then move on. - [The Industrious Spirit Company Introduces Ostreida](https://ediblerhody.ediblecommunities.com/drink/drink-industrious-spirit-company-introduces-ostreida/) - A Unique Vodka Made with Sustainably Raised Local Oysters Rhode Island locavores revel in the ample offerings of local food and beverages in the Ocean State, and now there is something new—and groundbreaking—to celebrate. Welcome Ostreida—the world’s first vodka handmade from regional organic grains and fresh oysters. - [Rhode Island’s Women Brewers](https://ediblerhody.ediblecommunities.com/drink/drink-rhode-island-s-women-brewers/) - Female Craft Brewers Find a Port in the Storm Here in Li’l Rhody - [A Visit to Whalers Brewing Company and Crooked Current Brewery](https://ediblerhody.ediblecommunities.com/drink/drink-visit-whalers-brewing-company-and-crooked-current-brewery/) - In Search of Sours and the Rich Flavors of Rhode Island’s Craft Beer Scene There was a time in the annals of American beer when flavor and beer barely knew one another. Beer was clear, fizzy, mass-produced and generally bland. A handful of large producers serviced the market, and the term “craft beer” had not yet been born. Since those dismal days, the North American beer scene has seen elevating changes. The craft beer movement has exploded and spread to other parts of the world. Here in Rhode Island, the craft beer movement is roaring like a lion, with flavors abounding. - [Greening the Farm](https://ediblerhody.ediblecommunities.com/shop/shop-greening-farm/) - Rhode Island Steps Ahead to Cleaner Energy for Local Ag As any farmer will tell you, the sun is the basis of all food production. In fact, it is the primary source of vitality for the entire farm. Through photosynthesis, plants utilize the energy of the sun to synthesize food from carbon dioxide and water. Nutritional elements gathered from the soil create sustenance for plants and other life forms. This fundamental axiom has made life on our planet possible for millennia. - [The Guild](https://ediblerhody.ediblecommunities.com/drink/drink-guild/) - A Cooperative for Craft Beers Rises in Pawtucket There is a revolution brewing in Rhode Island. When fully fermented, the revolution will be a game changer for the craft beer brewing movement in New England. Starting a brewery is a costly endeavor. All manner of equipment is required, and oftentimes just as the business is starting to take off, more hardware is required for expansion. The result is that new breweries spend an inordinate amount of time on infrastructure when they could be focusing on beer. Introducing the The Guild. - [Tilted Barn Brewery](https://ediblerhody.ediblecommunities.com/drink/drink-tilted-barn-brewery/) - It’s Farm to Pint at Rhode Island’s Only Farm Brewery Just off Route 2 in Exeter lies a hidden gem. Anyone going too fast looking for the turnoff to Schartner Farms would blow right past its entrance, and in doing so would miss something truly special. Invisible from the road, down a country lane cloaked in pines, stands the Tilted Barn Brewery (TBB), the only farm brewery in Rhode Island. - [Indoor Farming: Farming Turtles](https://ediblerhody.ediblecommunities.com/shop/shop-indoor-farming-farming-turtles/) - Farming is not an easy way to make a living—it takes an audacious spirit, intrepid determination and maybe even passion. In most cases success or failure comes down to the individual’s abilities and resilience. Experience is valuable but not required. Perhaps most important are temerity, and fortitude. Lauri Roberts of Farming Turtles in Exeter has all of this and more. - [Grey Sail Brewing Company Rides Ocean of Beer](https://ediblerhody.ediblecommunities.com/drink/drink-grey-sail-brewing-company-rides-ocean-beer/) - Couple’s Mid-Life Tack Landed Them in an Ocean of Beer Boldly standing at a bend on Canal Street in Westerly is the old Westerly Macaroni Manufacturing building. Constructed in 1929, the building has been everything from a post office to an auto parts store to a vacant structure. Today, it is the proud home of Grey Sail Brewing Company. “We heard about the building on a Friday, toured it on Saturday, went back again Sunday and put in an offer on Monday,” says Jennifer Brinton, co-owner of Grey Sail. - [Origin Beer Project](https://ediblerhody.ediblecommunities.com/drink/drink-origin-beer-project/) - Carving Out a Creative Niche in Rhode Island’s Craft Beer Scene The word project evokes notions of thoughtful consideration, time investment, hard work and the like. That’s what makes the word an appropriate element of the business name Origin Beer Project, located in Providence’s West End. The brewery, which opened in October 2020, is very much a project, and one well worth investigating by any craft beer enthusiast. - [Spring Sour Cool as a Cucumber](https://ediblerhody.ediblecommunities.com/drink/drink-spring-sour-cool-cucumber/) - Nestled along the Pawtuxet River in Warwick stands The Loft Restaurant & Lounge at NYLO Hotel, a reclaimed industrial mill complex turned metro-chic getaway. Inside NYLO Loft, there’s a distinctly modern feel; a polished wooden bar waves the length of the dining room, nautical blues and organic sculptural forms meet industrial concrete lines. Once T-shirt weather rolls around, travelers and locals alike spill onto the back patio sipping tall drinks and catching the riverfront view. - [Pick Your Own: Orchard Fresh Old Fashioned](https://ediblerhody.ediblecommunities.com/drink/drink-pick-your-own-orchard-fresh-old-fashioned/) - Perched in the heart of Olneyville Square in Providence, there’s a swingin’ little cocktail joint named Justine’s. Art Deco–inspired chandeliers aglow, here, the spirit of the Golden Age of classic cocktails is alive and well. Proprietor Mike Sears has hit the mark with a genuinely accessible $6 classic cocktail menu, opening minds and expanding palates with cold, crisp martinis, briny Gibsons and irresistibly aromatic Manhattans. - [A Winning Hand with Three Pears: Infused, Poached and Sparkling](https://ediblerhody.ediblecommunities.com/drink/drink-winning-hand-three-pears-infused-poached-and-sparkling/) - Some prefer an hourglass but barman Christopher Bender prefers a pear. To be specific, a Bartlett pear—that curvaceous golden-hued fruit that ranges in flavor and texture from tart and crisp to ultra sweet and juicy. One way to capture the lightly floral character of a Bartlett pear is to bottle-infuse it in vodka. Enjoy the pear-infused vodka over rocks or use as the base spirit in The Bartlett, a variation of a classic sparkling sour. - [Botanical Bounty: The Dimensions of Gin](https://ediblerhody.ediblecommunities.com/drink/drink-botanical-bounty-dimensions-gin/) - There seems to be a dizzying array of gin lining liquor store shelves these days. Labels broadcast mystically spiced infusions, pungent barrel-aged recipes and traditional juniper-forward bouquets of “Old World” gin. Where to begin when ogling the towering aisle of London Dry, Plymouth and the ever-evolving styles of “New Western” botanical gin? - [The Art of the Gin and Tonic](https://ediblerhody.ediblecommunities.com/drink/drink-art-gin-and-tonic/) - Far West is permanently closed but the recipes and this story live on. Springtime is a charming enchantress. As soon as tender green shoots crest and unfurl, I too feel inclined to stretch my limbs in search of fresh new flavors of the season. A round at Providence’s newest speakeasy should do just the trick to quell my latest bout of spring fever. Destination: Far West, Providence. - [Nightcaps on Broadway](https://ediblerhody.ediblecommunities.com/drink/drink-nightcaps-broadway/) - The Art of the After-Dinner Drink The clatter of cutlery has subsided, glasses are empty and it’s time to prepare for the next chapter of the evening. Whether you’re ramping up for a night on the town or settling down for a long winter’s nap, there is a drink for either exercise. - [Lifting Spirits in Pawtucket](https://ediblerhody.ediblecommunities.com/about-us/about-us-lifting-spirits-pawtucket/) - Rhodium Gives a Shine to Retro Cocktails Overlooking the Blackstone River in Pawtucket, the tasting room at Rhode Island Spirits beams with casual warmth and good cheer. Begin your visit with a tour of Rhode Island’s only woman-owned distillery and taste through a flight of handcrafted vodka, gins and liqueurs in search of your favorite house dram. Post-flight, order The Rosemary Greyhound from the bar and learn about the locally foraged and farmed ingredients that make these handcrafted spirits sing. - [Dazed & Infused](https://ediblerhody.ediblecommunities.com/drink/drink-dazed-infused/) - Sunshine in a Glass Ambling the streets of downtown Newport during the busy summer season always leaves me parched, a little dazed and in need of a cool beverage. As I peer out from under my sunhat, I weigh my options in order of importance: quality of drinks, speed of service and proximity to the water. Scanning my options, the glint of a radiant Mason jar full of lemonade catches my eye: Next stop, Smoke House on Scott’s Wharf. I quickly learn that the drink I’m after is called the Señor Sage, a lemony twist on a margarita, decked with plenty of ice, fragrant sage leaves and lemon wheels. - [Spring Sessions](https://ediblerhody.ediblecommunities.com/drink/drink-spring-sessions/) - A Lotta Love for Low-Octane Libations In the wide wild kingdom of strong and stirred cocktails, it’s refreshing to see a new spark in the session cocktail movement. At Courtland Club on Providence’s Federal Hill, Beverage Director Leishla Maldonado curates a low-ABV cocktail menu that’s both contemporary and creative. - [Potent Party Potions](https://ediblerhody.ediblecommunities.com/drink/drink-potent-party-potions/) - Punch up Your Festivities with a Forerunner of Modern Mixology As the cold weather sets in and my neighborhood begins to twinkle with holiday lights, I know it’s time to hit the books to prepare for this season’s holiday punch. For inspiration, I revisit old standards like the 18th-century Philadelphia Fish-House Punch, the Schuylkill Fishing Club’s (in)famous blend of rum, brandies, lemon, sugar and water. - [Shake It Up](https://ediblerhody.ediblecommunities.com/drink/drink-shake-it/) - Return to Red for a Decidedly Quaffable Autumn Season Whiskey aficionados, cocktail lovers and tipplers alike, step this way: The East End in Providence has it just right. Sidle up to the bar and sip through flights of an extensive whiskey library or sit back and enjoy the flicker and crack of bar tools in motion, the rosy glow of the copper bar and the sonorous ring of conversation and general revelry. Bar manager Kayleigh Speck encapsulates the essence of the bar in one sumptuous drink, The Scofflaw. It’s her take on the Prohibition-era sour that’s at once burly, tart and bashfully fruity. - [Shout from the Rooftops](https://ediblerhody.ediblecommunities.com/things-do/things-do-shout-rooftops/) - Summer Cocktails Are Even Better with a View - [Heralds of Spring: Shrubs and Sours](https://ediblerhody.ediblecommunities.com/drink/drink-heralds-spring-shrubs-and-sours/) - Bartender Ryan Kennedy has his finger on the pulse of spring at Stoneacre Brasserie in Newport. His newest libation, The Strawberry Rhubarb Sour, enchants with each sip: crisp, frothy and an irresistible shade of pink. Kennedy captures the fruity acidity of fresh strawberry and rhubarb by infusing it with sugar and apple cider vinegar to make a shrub, the perfect vehicle to brighten and bolster the fresh flavors of the season. - [Entertaining by Design](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-entertaining-design/) - A Toast to the Batch - [The Art of Garnishing](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-art-garnishing/) - Blossoms Add Splendor to Summertime Sippers The first taste of a beverage begins when you lay your eyes on the glass. From the iconic olive in your Martini to the lustrous sprig of mint on your Julep, the role of garnish is to add color, texture and aroma to the cocktail. Where fresh fruit adds sweetness and acidity, edible blossoms seduce the palate through bursts of fresh aromatics and botanical complexity. Once you identify and learn to use a few blossoms, you’ll gain access to a living palette of color and the expression of peak seasonality and freshness. - [Standing Tall in Favor of Pink Drinks](https://ediblerhody.ediblecommunities.com/drink/drink-standing-tall-favor-pink-drinks/) - It’s time we discuss the phenomenon of “the girly pink drink.” Every great bartender has their formula: a rosy shade of pink and, let’s face it, if they’re using quality ingredients and fresh-pressed citrus, it’s delicious. Perhaps you’ve sipped a mediocre Cosmopolitan (vodka, lemon juice, triple sec, cranberry) but chances are, you’ve had a really good one too. Remember, it was “the Cosmo” in the 1990s that changed it all for the craft cocktail scene in New York, when bartenders stopped reaching for the Apple Pucker and sour mix and started fresh-squeezing citrus before their shift. Hallelujah! A monumental day for mixology. - [Modern Tropical: A Taste of Tiki](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-modern-tropical-taste-tiki/) - The tiki genre is one of the most alluring and misunderstood movements in American cocktail history. Known for its romanticized mash-up of Pacific island cultures, tiki was invented in 1930s Hollywood by a world-traveling rumrunner named Don the Beachcomber, born Ernest Raymond Beaumont Gantt. Tiki cocktails were a liquid vacation and an escape from the darkness of the Depression era. Eighty years later, tropical cocktails continue to deliver the miraculous ability to evoke paradise, no matter the climate. - [The Cocktail Pantry](https://ediblerhody.ediblecommunities.com/drink/drink-cocktail-pantry/) - Your Guide to a Well-Stocked Bar Building cocktails at home is a breeze once you have the right tools and ingredients on hand. This glossary outlines the essentials you’ll need to mix craft cocktails in style. Begin by stocking your bar with your favorite base spirits and plenty of ice. Factor in at least one pound of ice per person if you’re entertaining. Invest in a paring knife and a wine key with both a bottle opener and a foil-cutter, and you’re on your way to happy hour. - [Joy to the Bartender](https://ediblerhody.ediblecommunities.com/drink/drink-joy-bartender/) - The Craft of the American Cocktail Since the early days of cocktail culture, bartenders have been inventing, experimenting and sharing the recipes that have become the framework of modern mixology: the classics that bartenders are still making today. Classic cocktails capture the moment—indeed, our cultural climate, our terroir and a sense of place. - [Step to the Beet](https://ediblerhody.ediblecommunities.com/drink/drink-step-beet/) - A Savory Sour Your thirsts, both culinary and aesthetic, will be quenched at The Slow Rhode, a gastropub on Providence’s West End. The restaurant is a gustatory collaboration between chef Pat Lowney of Broadway Bistro and local designer James Dean, a technical instructor in the Architecture department at RISD. - [Edible Landscape: Remix: The Sazerac Cocktail](https://ediblerhody.ediblecommunities.com/drink/drink-edible-landscape-remix-sazerac-cocktail/) - Build Your Own Bitters Willa Van Nostrand, Little Bitte Artisanal Cocktails, Providence Invented in New Orleans in the mid-19th century, the Sazerac is considered one of the world’s first cocktails: Cognac, sugar, Peychaud’s Bitters, absinthe and lemon peel. - [Let’s Play Squash](https://ediblerhody.ediblecommunities.com/drink/drink-let-s-play-squash/) - A Manhattan Redux with Autumnal Hues Rest your elbows on the dark steel bar at The Slow Rhode and your attention shifts from white oak bar accents to a carefully curated bourbon selection to a small yet visually magnetic food service window, which reminds you of your childhood wonderment at the fast-food drive-through. You can finally order hot fried chicken alongside your expertly crafted Manhattan. - [Edible Landscape](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-edible-landscape/) - Heliocentric Annuals Perk up Garden Refreshments Deemed “Brosé” by close friends, this light pink sparkling cocktail features vodka, fresh watermelon juice, a hint of lime and sparkling wine. The combination of watermelon and bubbles is pure bliss, offering cooling reprieve after a long day at the beach or in the garden. - [A Cocktail Named Daisy](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-cocktail-named-daisy/) - Laid Back With Lavender Muddle and pour: the two simple actions involved in building a Daisy, a style of cocktail dating back to the mid-19th century that employs a base spirit, fresh lemon juice, sweetener and a splash of soda water. - [Classic Redux](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-classic-redux/) - Mezcal Props Up the Old-Fashioned With a Whisper of Smoke For a panoramic view of the Newport waterfront in all its summertime glory, take the elevator to The Rooftop at The Vanderbilt Grace hotel. Mixologist Adrienne Nicole, the “liquid chef ” of Newport, helms The Rooftop bar with zeal, and an appreciation for what’s fresh. - [Holiday Hosting](https://ediblerhody.ediblecommunities.com/drink/drink-holiday-hosting/) - I relish going into each season with a goal, and this winter I’m aiming for some truly harmonious home entertaining. Nothing beats hosting a casual party under your own roof, and for this season I’ve enlisted the help of friends to share their favorite ideas for seasonal libations when entertaining your nearest and dearest. - [The Cosmopolitan: The Ultimate New England Drink?](https://ediblerhody.ediblecommunities.com/drink/drink-cosmopolitan-ultimate-new-england-drink/) - The Cape Cod (or Cape Codder, depending on where you’re from), with vodka and cranberry juice, may be New England’s signature drink, but it’s really the Cosmo that has held the public’s attention all these years later. Though wild cranberries have been growing in Southeastern Massachusetts and New England for some 12,000 years, it wasn’t until the early 1900s that the cultivation of farmed cranberries began, leaving plenty of time (roughly 130 years) for experimentation and the invention of the Cape Codder in the 1960s. - [Autumn Vibes](https://ediblerhody.ediblecommunities.com/drink/drink-autumn-vibes/) - Spiced Ciders and Chilled Toddies for a Change in Seasons On a recent Friday evening, I stopped by Tiny Bar in Providence’s Jewelry District for a nightcap. Allured by the flicker of twinkling lights through the trees and the unmistakable crack of a cocktail shaker, I posted up for a round on the garden patio in front of the vivid mural by Lena Mac (commissioned by the Avenue Concept). In the mood for something warming but not too sweet, I settled on the Northern Attitude, an excellent spin on an iced chai toddy from Bar Manager Luc Wittenberg. - [Inspired Summer Sipping](https://ediblerhody.ediblecommunities.com/about-us/about-us-inspired-summer-sipping/) - Illuminating Infusions with Martinis, Low ABVs & Spiritfrees - [Mindful Mixology](https://ediblerhody.ediblecommunities.com/drink/drink-mindful-mixology/) - The Art of the Spiritfree Cocktail If you’ve been paying attention, you’ve probably noticed a shift in how our culture is drinking, thinking and talking about alcohol. We’ve entered a new era of mindful mixology where zero-proof (nonalcoholic) and low-ABV (low-alcohol) cocktails are getting just as much action as the Margaritas and Martinis of the world. The lexicon is also evolving: mocktail is out, spiritfree (sic) is in. - [In the Party Spirit](https://ediblerhody.ediblecommunities.com/about-us/about-us-party-spirit/) - The Art of the Handmade Gathering I’ve been a party animal for as long as I can remember. It started with an early flair for tea parties (real and imaginary), continued with an obsession over birthdays (literally anyone’s) and blossomed into hosting “fancy” weekly dinner parties through college. For the last 10 years, I’ve been at one to two parties a week through my craft cocktail catering company, Little Bitte. - [Sip to Savor](https://ediblerhody.ediblecommunities.com/drink/drink-sip-savor/) - Under the Fig Tree Awinning cocktail recipe should equal more than a sum of its parts. On a recent Thursday evening, I tasted such a drink on the charming outdoor patio at Aguardente (pronounced “ah-gwar-DEN-t”), located in Providence’s Fox Point neighborhood. - [The Great Garden Spritz](https://ediblerhody.ediblecommunities.com/drink/drink-great-garden-spritz/) - Every year, I like to task myself with coming up with an ideal Garden Spritz. This recipe is really more of a template than a true recipe. The goal is to use the freshest ingredients of the season (or the moment), especially if you have a garden or access to a good farm stand, CSA or locally minded grocery store. I opt for gin in my Garden Spritz because it provides an automatic foundation of botanicals, which for me is what summer is all about. That and fresh stone fruits, berries, veggies and herbs. - [Sipping Pretty](https://ediblerhody.ediblecommunities.com/drink/drink-sipping-pretty/) - Blue Skies & Garden Cocktails Sitting out on the rooftop deck at Stoneacre Garden in Newport overlooking the harbor filled with boats, I’m graced with a beautiful pink drink called The Pink Nimbus. The summer sky is a clear and radiant blue and the only cloud in sight is the one cresting my glass. A single sip of bergamot foam and I’m diving through a layer of zests into a heavenly pool of botanicals and juicy raspberry. Another sip and I’m further transfixed. But my first big question? Which came first—the blushing cocktail or its equally alluring name? - [Foraging Plenty, The Magic Hour](https://ediblerhody.ediblecommunities.com/drink/drink-foraging-plenty-magic-hour/) - In the early morning magic hour when the sky is watercolor pink, I pull on my muck boots, gather my snips, a basket plus a few jars and head off to hunt for violets in the wild. Common blue violet (Viola odorata), also known as wild violet, sweet violet and wood violet, is a self-seeding perennial that grows in meadows, at the edge of forests and in shaded lawns. I harvest the brilliant blueish purple blossoms from April through mid-June to make violet cordials for cocktail mixers. - [The Perfect Mixer](https://ediblerhody.ediblecommunities.com/drink/drink-perfect-mixer/) - Three Game-Changing DIY Syrups for the Holidays I firmly believe that every host should be showered with gifts, especially during the holidays. To express gratitude to our gracious hosts this year, I’ve devised a trio of simple syrup recipes to streamline the oftentimes harried process of making rounds of drinks for guests. - [Feeling Bookish](https://ediblerhody.ediblecommunities.com/drink/drink-feeling-bookish/) - Smart Cocktails for Autumn Evenings There are few things greater than sitting down and diving into a good book, “... except, of course, with a good cocktail,” says Tom Roberge, co-owner of Riffraff Bookstore + Bar in Providence. Riffraff combines the best features of an independent bookstore and a neighborhood bar, welcoming readers to browse shelves of thoughtfully curated books and to grab a well-crafted drink at the bar. On a recent Friday, I pored over a dozen-ish titles before settling on a 21st-century poetry anthology and posting up at a table with a friend. - [Summer of Rum](https://ediblerhody.ediblecommunities.com/drink/drink-summer-rum/) - Pina Coladas, Daiquiris and Other Poolside Classics There’s a new hot spot just over the bridge in Newport with frosty cocktails, a welcoming poolside bar and just enough mid-century flair. Corey Hayes, director of food and beverage at Nomi Park at the Wayfinder Hotel, leads the progressive beverage program featuring a solid list of modern tiki drinks, draft cocktails and classics, including an exceptional Daiquiri (white rum, lime, sugar)—a cocktail many consider to be a bartender’s true test. - [Pitcher Perfect](https://ediblerhody.ediblecommunities.com/drink/drink-pitcher-perfect/) - Spring Elixirs for a Rare Thirst Spring is upon us and I’m struck with pangs for what I consider bliss—branches bursting with blossoms, leaves unfurling from the earth. I’m hungry for color and I seek refreshment in every sense of the word. It’s a thirst that endures deep into the summer, for which there is but one solution: the perfect pitcher drink. - [A Toast to Your Health with Winter Warmers](https://ediblerhody.ediblecommunities.com/shop/shop-toast-your-health-winter-warmers/) - Turn Up the Heat with Roaring Fire Cider First off, a toast is in order. To your health! To staying close—from a distance—and to navigating an incredibly tricky year with relative grace. May we clink our proverbial glasses together in cheers! - [BĀS PVD](https://ediblerhody.ediblecommunities.com/drink/drink-b-s-pvd/) - Raised in the Spirit of Hospitality I met mixologist Michael Silva at one of his first BĀS PVD cocktail pop-ups at the beloved, now-defunct Elmwood Diner in summer of 2018. Two years and dozens of vibrant, expertly executed pop-ups later, Michael is celebrating some big news: BĀS PVD is officially licensed for hire! We met for a round of Michael’s signature Underground Toddies to catch up and toast his recent achievements. Willa: First line of business, what are we drinking? - [Backyard Bartender](https://ediblerhody.ediblecommunities.com/about-us/about-us-backyard-bartender/) - One-Bottle Wonders for Cocktails on the Lawn When it comes to this summer’s cocktails, less is more. If I’ve learned anything from sheltering in place, it’s that I want more flavor from my recipes with fewer ingredients and even fewer trips to the store. Enter the one-bottle cocktail, where each recipe requires just one spirit and relies on simple applications of herbs and citrus to do the rest. - [The Delicious Difference at O'Brien & Brough](https://ediblerhody.ediblecommunities.com/drink/drink-delicious-difference-obrien-brough/) - It was the third time I’d heard one of my dear friends refer to “The best Manhattan in Rhode Island” when I decided to take a drive to O’Brien & Brough, the distillery and bar in the Unity Park complex in Bristol, to taste this esteemed Manhattan myself. It was a blustery evening when I slipped down the alley through the double doors into the glow of the pine-paneled barroom, pleased as punch to find a literal row of Manhattans and OldFashioneds lining the bar, and two very busy barmen at work, stirring and shaking in a mesmerizing, nearly synchronized dance. - [Spring in Bloom](https://ediblerhody.ediblecommunities.com/drink/drink-spring-bloom/) - The language of flowers can be complex—especially when it comes to florals in drink making. Often considered overpowering or too cloying, floral cocktails can be quite polarizing. That is, unless you learn the secret solution to this most challenging balancing act: fresh edible blossoms. Lucky for us, the first florals of spring, including tulip petals and lilac blossoms, are among the best for culinary use and they’re easy to work with when you incorporate them the right way and at the right time. - [DIY Party Pointers](https://ediblerhody.ediblecommunities.com/drink/drink-diy-party-pointers/) - Hot Bar Tips for the Holiday Host Enjoying time with your guests can be a challenge for any party host, but with some good pre-planning you can step back from the bar and enjoy your own party. Here are my favorite tips to get the party started! - [Wicked Tulips Flower Farm](https://ediblerhody.ediblecommunities.com/things-do/things-do-wicked-tulips-flower-farm/) - Wicked Awesome Farmer Entrepreneurs Jeroen and Keriann Koeman Welcome Thousands to New England’s Only U-Pick Tulip Farm In the spring of 2016—Wicked Tulips’ first blooming season—some 17,000 people flocked to its five acres of Rhode Island farmland on the edge of Snake Den Park in Johnston to pick armfuls of tulips and admire the show gardens. The tulip farm, located on land leased from the state, is the first of its kind in New England. - [Spread the Surplus: Getting Food to Hungry People](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-spread-surplus-getting-food-hungry-people/) - Policy makers, restaurateurs and students explore issues of food waste and feeding the hungry On Friday, December 16, 2016, at a Johnson & Wales University-sponsored forum, “Spread the Surplus: Getting Wasted Food to Hungry People,” policy makers, entrepreneurs and business owners discussed opportunities to reduce waste and deliver food to those in need. - [Attitude Adjustment](https://ediblerhody.ediblecommunities.com/drink/drink-attitude-adjustment/) - Growing the State’s Culinary Tourism Industry, One Drink at a Time The time has finally come for craft beer enthusiasts to raise their pint glasses in celebration. Legislation that Governor Gina Raimondo signed into law in September allows Rhode Island’s craft distilleries and breweries “to sell cited quantities of beverages to visitors attending a tour or a tasting to purchase and take home.” Senator V. Susan Sosnowksi and Representative Michael A. Morin were chief sponsors of the bills, 2016-S 3053A and 2016-H 8100B, respectively. - [Providence Granola Project](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-providence-granola-project/) - Changing the Lives of Refugees Delicious and Wholesome Products Tempt Our Taste Buds and Teach Workplace Skills What’s not to like about granola? Eaten out-of-hand, it makes a tasty and quick snack; with fresh fruit and milk, it’s a delicious breakfast. The Providence Granola Project (Providence Granola) makes granola in such decadent and mouthwatering flavors as Cherry Chocolate, Maple Rosemary and Blackberry Cobbler. And since the granola is made by refugees who gain basic job-training skills and steady employment in the process, the taste is all the sweeter. - [Sampling Central Falls with the Mayor](https://ediblerhody.ediblecommunities.com/eat/eat-sampling-central-falls-mayor/) - A Big Edible Adventure in Rhode Island’s Smallest City It takes some patience when exploring the streets of Central Falls with James Diossa. You have to be ready for frequent stops as city residents of all ages seek to engage him in conversation. “Is there anyone who doesn’t know you in Central Falls?” I ask him. “I’m sure there are some people,” says the self-effacing Diossa, the city’s second-term mayor, who just turned 30 in August. - [Silas Peckham-Paul’s Introduction to Agriculture in Cuba](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-silas-peckham-paul-s-introduction-agriculture-cuba/) - An Organic Farmer from Little Compton Finds Inspiration in the Gardens of Havana Cuba is a land of stark contrasts: The average monthly income is $20 per person, yet the nation’s literacy rate of 99.8% is higher than that of the United States. The infrastructure is crumbling and Havana’s streets are dotted with vehicles dating from the 1950s, yet residents receive free, high-quality health care and much of their produce is organically grown. - [Aunt Carrie’s](https://ediblerhody.ediblecommunities.com/shop/shop-aunt-carrie-s/) - Elsie Foy—who owns Aunt Carrie’s, the iconic 101-year-old shore restaurant in Narragansett, with daughters Amy Foy and Laura Perron—is working with Hope & Main to get their popular clam cake mix, currently available in Aunt Carrie’s gift shop, ready for retail sale at fish markets and grocery stores. “We’re trying to think now as manufacturers rather than as chefs,” said Foy. “You might have a good product but knowing how it will sell somewhere else … that everyone has a little piece of the profit … and all the people who need to be involved; there are lots of moving pieces.” - [Angelo’s Palace Pizza](https://ediblerhody.ediblecommunities.com/shop/shop-angelo-s-palace-pizza/) - Bill Kitsilis; his sister, Alexandria Kitsilis Cardoso; and their mother, Christine Kitsilis, own Angelo’s Palace Pizza in Cumberland, which will produce Christine’s spanakopita. “Mom’s [spanakopita] is a little bit different than the traditional,” said Bill. “It’s lighter and fluffier … it’s our number-one-selling appetizer,” said Alexandria. While the team will make the spanakopita for retail sale in the restaurant, Bill explained, “We’re working with [Hope & Main] to make sure of the branding, packaging and regulatory safety aspects.” - [Local Restaurateurs Learn a New Way to Dish Up RI](https://ediblerhody.ediblecommunities.com/shop/shop-local-restaurateurs-learn-new-way-dish-ri/) - Hope & Main’s Restaurant Rescue Brings Favorite Menu Items to Market With Covid-19 leaving many talented chefs at loose ends, Hope & Main, the state’s preeminent food business incubator, recognized an opportunity: Teach restaurant owners how to produce beloved menu items for retail sale, thereby keeping employees employed and diversifying revenue. Many already had been interested, pre-pandemic, in marketing customers’ favorites for retail sale, but lacked the time and bandwidth to do so. - [Guy Hanuka Creates Buns Bakery Amidst the Pandemic](https://ediblerhody.ediblecommunities.com/shop/shop-guy-hanuka-creates-buns-bakery-amidst-pandemic/) - Quarantine Baking Becomes a Business for Israeli-born Entrepreneur Imagine creating a new business in the midst of a pandemic. Guy Hanuka, owner of BUNS Bakery, said it all started when he made a quarantine post on Facebook last spring: “Would anyone be interested in challahs and babkas for the weekend?” - [It's Not Business as Usual](https://ediblerhody.ediblecommunities.com/shop/shop-its-not-business-usual/) - Navigating Next Steps Through a Phased-In Approach to Reopening More than three months ago, Governor Gina Raimondo ordered restaurants to shut down dine-in service to avoid spreading the invisible and destructive coronavirus and the disease it causes, Covid- 19. Today, with the fast-moving virus continuing to wreak havoc for small businesses, amid ever-evolving regulatory changes and multi-phased reopening plans, restaurants across Rhode Island and the nation remain caught in an unpredictable crossfire. - [Five Providence Restaurateurs Discuss Life During COVID-19](https://ediblerhody.ediblecommunities.com/eat/eat-five-providence-restaurateurs-discuss-life-during-covid-19/) - With Rhode Island’s restaurant industry facing unprecedented challenges due to the coronavirus and subsequent mandated closings and restructuring, Edible Rhody recently spoke with five Providence restaurant owners to find out how they are faring. Here are their reflections on living, working and surviving in the current crisis. See the resources section at the end to learn more about what you can do to support struggling local restaurateurs and their staff, plus information for hospitality workers seeking assistance. - [Gotham Greens Comes to Providence’s Olneyville Neighborhood](https://ediblerhody.ediblecommunities.com/shop/shop-gotham-greens-comes-providence-s-olneyville-neighborhood/) - Where Innovative Food Production Is Saving Salad From a 3,000-Mile Ride Purchasing supermarket lettuce can sometimes be a risky business: Last year’s E. coli-contaminated romaine lettuce grown in California left tens of thousands of consumers, including Rhode Islanders, scrambling for safer alternatives. Such contaminations, says Viraj Puri, Gotham Greens co-founder and chief executive officer, underscore the benefits of consuming locally grown, readily traceable greens, such as those grown in Gotham Greens’ sterile and soil-free greenhouses. - [Pet Peeves](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-pet-peeves/) - Restauranteurs Riff on Their Secret Annoyances - [Ice Cream Indulgences Around Li’l Rhody](https://ediblerhody.ediblecommunities.com/eat/eat-ice-cream-indulgences-around-li-l-rhody/) - Rhode Island Is Rich with Ice Cream Confections to Satisfy All Appetites Got a hankering for ice cream? That’s no surprise: One recent survey ranks Rhode Island 10th nationwide in ice cream consumption; another ranks us second, trailed by Massachusetts (#4), Connecticut (#6) and New Hampshire (#9). Regardless of your ice cream preferences, Rhode Island is fat with year-round and seasonal venues. - [Urban Greens Food Co-op is a Welcome Addition to Providence's West End](https://ediblerhody.ediblecommunities.com/shop/shop-urban-greens-food-co-op-welcome-addition-providences-west-end/) - At long last, Urban Greens Food Co-op, an 8,000- square-foot cooperative food market in Providence’s West End, is due to open in June. Urban Greens’ goal, says Cooperative Council Member Philip Trevvett, is to serve our community by creating a product mix that reflects the surrounding neighborhoods’ diversity; promoting healthy foods in informational ways; offering a community space for cooking demos and classes; and creating affordable food options. - [The Compost Plant is More Than a Diversion for Two Waste Stream Entrepreneurs](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-compost-plant-more-diversion-two-waste-stream-entrepreneurs/) - Nat Harris and Leo Pollock Embrace a Mission-Driven Messy Job: Creating Compost from Food Waste So, are chicken carcasses, eggshells and cantaloupe rinds trash or something more valuable? I discovered the answer by meeting with Leo Pollock and Nat Harris, co-founders of The Compost Plant, whose mission is to close the loop in the food system by producing compost and soil blends that help gardeners and farmers grow more local food. - [A Syrian Baker Finds the Sweet Life in Li’l Rhody](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-syrian-baker-finds-sweet-life-li-l-rhody/) - Youssef Akhtarini Starts Anew with Aleppo Sweets Like other refugees seeking shelter in the United States, Youssef Akhtarini was seeking a better and safer life for himself and his family when he left his native Syria to resettle, eventually, in Providence, Rhode Island. Youssef, who earned his baking chops while working at a famous Syrian bakery, Diab, in Aleppo, has introduced his handmade Syrian baklava to satisfied customers throughout Rhode Island and beyond, through his aptly named company, Aleppo Sweets. - [Three Ways to Farming with Teodulio Martinez](https://ediblerhody.ediblecommunities.com/things-do/things-do-three-ways-farming-teodulio-martinez/) - A Farmer and Beekeeper Tills the Soil in his Native Dominican Republic, in his South Providence Backyard and at Southside Community Land Trust’s Urban Edge Farm Everyone knows that all farmers experience long, tedious and demanding workdays, but we’ll go out on a limb and speculate that Teodulio (“Teo,” pronounced TAY-oh) Martinez is busier than most: Genial and welcoming, Teo maintains a vibrant urban garden at his South Providence home, a half-acre plot at Southside Community Land Trust’s (SCLT) Urban Edge Farm in Cranston and a farm in his native Dominican Republic (the DR)! - [Social Enterprise Greenhouse Food Accelerator Program Nurtures Culinary Talents](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-social-enterprise-greenhouse-food-accelerator-program-nurtures-culinary-talents/) - Lily Scott and Paul Kubiski Dish About Their SEG Experiences, Business Challenges and Progress - [Made By Me Cooking School Inspires Young Chefs](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-made-me-cooking-school-inspires-young-chefs/) - Heather Dupee Fills a Void and Helps Get Kids into the Kitchen to Learn The skeptic in me wondered: In 90 minutes, could a small group of young children prep, cook and consume a meal of turkey meatloaf, mashed sweet potatoes, roasted Parmesan broccoli and apple crisp, with assistance from just two adults? After I attended one session of a cooking class at Heather Dupee’s Made By Me Cooking School, I tucked into the delicious meal and put my skepticism aside. Made By Me has developed a recipe for success! - [Recycling Won't Solve Our Plastic Waste Problem](https://ediblerhody.ediblecommunities.com/shop/shop-recycling-wont-solve-our-plastic-waste-problem/) - Even as she was invested in living more sustainably, Debra Cowdin was growing increasingly uncomfortable in seeing how full her family’s recycling bin was each week. That, coupled with watching Plastic Wars, a PBS “Frontline” documentary, Cowdin decided it was her time to contribute to the solution. After extensive research on the business model, she opened The ReFill in Newport in June 2022. Eager to adopt more environmentally sound practices myself, I made a recent visit to learn more about The ReFill’s product mix and retail ethos. - [Maven's Delicatessen Serves Up 'Certified Delicious' Jewish Fare](https://ediblerhody.ediblecommunities.com/eat/eat-mavens-delicatessen-serves-certified-delicious-jewish-fare/) - The long-anticipated Maven’s Delicatessen in Pawtucket is a family affair: Founder Jason Sugarman’s fond memories of childhood visits to delis in Florida with his great-grandfather inspired him to launch Maven’s; his wife, Lauren Sugarman, lent her graphic design expertise to the deli’s style; and his cousin, Nicole Sandoval, is the new general manager. - [Baking the Old-Fashioned Way at Syroya's Bakery](https://ediblerhody.ediblecommunities.com/about-us/about-us-baking-old-fashioned-way-syroyas-bakery/) - At Syroya’s Bakery, Syroya Eugene, who goes by Roya, bakes eye-poppingly gorgeous custom-made cakes and apple, pecan, pumpkin and sweet potato pies–– available in 9-inch, 5-inch and mini sizes. “Pies are my favorite [thing] to bake; they’re simple, with no frosting,” she says. “And you can eat pie for breakfast.” Not a pie fan? No worries; choose from an array of colorful and flavorful cupcakes, as well as banana pudding, cheesecakes, chocolate-covered treats, cookies, muffins, pound cakes or scones. Her intimate bakery also sells New Harvest coffees and Noble Beverages’ cold-pressed juices, probiotic sodas and teas. - [Meeting the Challenges of Farming on Rhode Island Soil](https://ediblerhody.ediblecommunities.com/about-us/about-us-meeting-challenges-farming-rhode-island-soil/) - Patrick and Kelly McNiff of Pat’s Pastured Share Their Farm Journey - [PVDonuts Owners Lori and Paul Kettelle Launch Oak Bakeshop](https://ediblerhody.ediblecommunities.com/shop/shop-pvdonuts-owners-lori-and-paul-kettelle-launch-oak-bakeshop/) - Their New Bakery’s Offerings are a Little Bit Jew-ish, a Little Bit Not How many Millennials already have their retirement business up and running? Look to Lori and Paul Kettelle, who have degrees from Johnson & Wales University (JWU) in pastry arts and business, respectively. In late 2022, the couple opened Oak Bakeshop, 20 or 30 years before they planned to do so! - [Divas Dips’ Small-Batch Confections Are Irresistibly Delicious](https://ediblerhody.ediblecommunities.com/shop/shop-divas-dips-small-batch-confections-are-irresistibly-delicious/) - Mother-Daughter Team Plunges into Sweet Entrepreneurship Some mother-daughter relationships are like oil and water, but the relationship between Sandy and Carissa Meekins is as sassy and comfortable as their delectable treats are sweet. With no history of working together—and only on-the-job training in culinary arts—the mother-daughter team launched Divas Dips and Gourmet Treats in 2021. “My mom is my best friend … we’re basically the same person, and we’re both stubborn,” says Carissa, who juggles cookie-making for Divas Dips with parenting her 14-year-old daughter, Cydnee, and her 3- year-old son, Miguel. - [Madrid European Bakery & Patisserie Delights the Senses](https://ediblerhody.ediblecommunities.com/shop/shop-madrid-european-bakery-patisserie-delights-senses/) - A Husband-and-Wife Team Brings a Taste of Europe to the East Side of Providence Think you need to board an international flight to savor European-style sweets? Think again. Delicious pastries are yours for the tasting at Madrid European Bakery & Patisserie in Providence’s Wayland Square. With its sumptuous assortment of classic European pastries that are eye-poppingly gorgeous and mouthwateringly delicious, the bakery also offers customers the relaxed vibe of European cafes. - [Stoking the Coals with Olga Bravo and Becky Wagner to Make Authentic Paella](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-stoking-coals-olga-bravo-and-becky-wagner-make-authentic-paella/) - A New Tradition is Created with a Favored Family Recipe and the Gift of a Special Pan Even before entering the backyard, I can smell the woodsmoke drifting through the trees, rekindling memories of cookouts and bonfires. Thanks to a serendipitous introduction by my good friend Gail Solomon, I am visiting the home of Olga Bravo and Becky Wagner to dine on Olga’s famous paella. - [Sanctuary Herbs Celebrates Diverse Community of Farmers](https://ediblerhody.ediblecommunities.com/drink/drink-sanctuary-herbs-celebrates-diverse-community-farmers/) - Farm-to-Cup Teas and Culinary Herbs Help Bolster Small-Farm Viability Aromatic sage, lemon verbena, catnip and chocolate mint are but some of the chemical-free herbs grown for Rhode Island— based Sanctuary Herbs. The herbs delight the senses and the names of the teas and culinary herb mixes pique one’s curiosity: Top-selling teas include Cloud Nine and Glitter, while Herbs de Providence and Basil Melange are among customers’ favorite culinary herb mixes. Most of the seven or so farmers growing these herbs come from the Azores, the Republic of Burundi, Laos, Rwanda and beyond; a few are Rhode Islanders. - [Bubbie Market & Deli](https://ediblerhody.ediblecommunities.com/shop/shop-bubbie-market-deli/) - As a deli maven, I know Reubens (pastrami, Russian dressing, sauerkraut) but I’d never heard of the “Raaaaachel” (turkey, Russian dressing, coleslaw) before visiting the new Bubbie’s Market & Deli on Hope Street on Providence’s East Side. With locally made pastrami, corned beef, bagels and potato knishes, Bubbie’s is a welcome site for those yearning for classic Jewish deli delights. The “Bubbie” (Yiddish for “grandmother”), for whom the deli is named, is Roberta Winkleman. Her daughter, Freda Ronkin, co-owns Bubbie’s with her business partner, Jeffrey Ingber. - [Breakfast Around Rhode Island](https://ediblerhody.ediblecommunities.com/shop/shop-breakfast-around-rhode-island/) - Restaurant Owners Reflect on a Tumultuous Year and Lessons Learned “New Year’s resolutions are for other people; I don’t need a holiday to change things up,” I always said. My first— and only—New Year’s resolution came on the eve of 2019 when I challenged myself to eat breakfast in each of Rhode Island’s 39 cities and towns within the year. Eager to break out of my rut and dine at venues new to me, I sought ideas from friends, wait staff and, occasionally, social media. Why breakfast, someone asked? Simple: It’s my favorite meal, one I love to eat any time. - [The Shanty](https://ediblerhody.ediblecommunities.com/shop/shop-shanty/) - Owner and operator Kara Sheridan chose a marinade, a tweak of the Warwick restaurant’s Thai chili wing sauce, as her first shelf-stable product. Tentatively named The Shanty’s Thai Chili Marinade, the sauce will be marketed to use on seafood, chicken wings and more. Product packaging is one more element that chefs never had to consider … until Dish Up RI. “As a restaurateur, I’m always looking at ways to be different and creative,” said Sheridan, “but Dave’s Marketplace advised us to replicate the bottles for marinades you find in stores, since that’s what works.” - [Spice Kraft](https://ediblerhody.ediblecommunities.com/shop/shop-spice-kraft/) - “Indian cuisine is … a very complex style of cooking with a lot of chemistry in each spice mix,” said Sanjiv Dhar. “Having a bottle of spice mix takes the guesswork out of it.” Enter Brilliant Curry Mix, a spice mix that Spice Kraft, Inc., developed for Dish Up RI. (Spice Kraft is the parent company of four Indian restaurants owned by Dhar and his wife, Vandana: Rasoi, in Pawtucket; Kabob & Curry in Providence; Chaska in Cranston and Rasa in East Greenwich.) To ensure freshness, the spices are sold in five-ounce bottles. A korma mix, a South Indian curry mix and a stir-fry mix are being developed, and all mixes include recipes. - [La Arepa](https://ediblerhody.ediblecommunities.com/shop/shop-la-arepa/) - La Arepa’s owner, Nohemi Rodriguez, is excited to introduce her native Venezuelan staple—sweet corn cakes called cachapas— to more Rhode Islanders. Crediting her culinary knowledge to generations of her family, she said, “They will be named Elena’s Sweet Corn Cakes. When I launched the restaurant [in Pawtucket], my mother [Elena] taught me the recipe. She used to come to the restaurant to make the cachapas for me.” - [Island House](https://ediblerhody.ediblecommunities.com/drink/drink-island-house/) - With three Providence high schools near Island House on Broad Street in Providence, pre-pandemic, students regularly crowded into this Jamaican restaurant to buy meals and highly popular, non-carbonated juices—sorrel and ginger, a traditional Jamaican drink made from hibiscus, and pineapple and ginger. These drinks are what Ricky Bernard and Marcia Ricketts, the husband-and-wife owners, are working to market for retail sale. - [Bucktown](https://ediblerhody.ediblecommunities.com/shop/shop-bucktown/) - “It’s a powerful [initiative],” said Adam Mir, founder and managing partner of Bucktown, on Providence’s West Side, of Dish Up RI. Covid provided the opportunity to launch some products for retail sale, Mir said, and “Hope & Main has offered tons of free advice and services and the road map to do it. [Having] an outlet via Dave’s Marketplace made it worthwhile.” - [Troop in Olneyville](https://ediblerhody.ediblecommunities.com/eat/eat-troop-olneyville/) - A Restaurant Co-Owner Reflects on Life in the Time of Covid Contagion and Civil Unrest I never intended to own a restaurant. It kind of just happened, by way of a roller coaster that never slowed down enough for me to jump off. The details of that story are another essay entirely, quite possibly a book, but, as 2020 tumbled into existence, I found myself four years deep into owning a business with four partners, 35+ employees, a loan that was closer and closer to being paid off and a to-do list that did not let up. - [Flavor, Taste and Memory](https://ediblerhody.ediblecommunities.com/eat/eat-flavor-taste-and-memory/) - A Q&A with Rachel Herz, PhD - [Digging Dirt Down on the Farm](https://ediblerhody.ediblecommunities.com/things-do/things-do-digging-dirt-down-farm/) - From the Back of the House to Tilling the Field, Two Chefs Cultivate a Farming Life NOTE: Since the publishing of this story in 2018, Moonrose Farm has moved to Rehoboth, MA. Find them at MoonroseFarm.com. Deep in suburban Cranston, close to the highway and the Warwick Mall, a greenhouse sits at the end of a cul de sac. Inside is Jax, a Scottish Terrier farm dog, and close behind him, Melissa Denmark and Jordan Goldsmith, partners, owners and operators of Moonrose Farm. Beyond the greenhouse the suburbs open up into no-till, chemical-free agricultural fields. - [Visionary Marc Harrison](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-visionary-marc-harrison/) - He Imagined, and Created, Tools for a Better Life for Everyone Marc Harrison (1936–1998) was a designer before his time. He was a humble visionary and gifted teacher whose influence shaped the Rhode Island School of Design (RISD) Industrial Design program as a faculty member and department chair. - [Immigrant Workers and the Seasonal Farms of New England](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-immigrant-workers-and-seasonal-farms-new-england/) - The Challenge of Labor and Reform and the Realities of the Local Food Economy At Carlson Orchards in Harvard, Massachusetts, workers arrive from Jamaica in April and continue arriving through the harvest in the fall, making their temporary home on a New England apple orchard. When the heavy work of thinning, pruning and picking is complete, the roughly 20 workers board their return flight to Kingston, Jamaica, to spend the winter with their families. Farm owner Frank Carlson has relied on a Jamaican workforce for 50 years. - [Digging Dirt in the Metropolis - Three Providence Residents Reap the Bounty](https://ediblerhody.ediblecommunities.com/things-do/things-do-digging-dirt-metropolis-three-providence-residents-reap-bounty/) - Three Providence Residents Reap the Bounty Urban gardeners are reclaiming Providence one plot at a time. Whether in their own backyard or a shared community garden, these growers are tied together by their love for the soil, their culture and a desire to improve the health of their neighborhood. We don’t always get an inside look into gardens behind fences but here we’ve entered the world of three Providence gardeners who create beauty and abundance in their small corner of Li’l Rhody’s capital city. Ploua Kang The Farmers’ Market Gardener - [Captain David Blaney Turns the Tide Towards Sea Vegetables](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-captain-david-blaney-turns-tide-towards-sea-vegetables/) - A Fresh Idea for the Future of Saltwater Farming David Blaney of Point Judith Kelp is giving seaweed a makeover. It’s his goal that in a decade or two the slimy stuff found on our beaches will be a staple in a growing number of consumer kitchens and commonplace on restaurant menus. But first, he’s learning how to grow it. - [Winemaking the Old-Fashioned Way](https://ediblerhody.ediblecommunities.com/drink/drink-winemaking-old-fashioned-way/) - An Italian Tradition in Providence Behind an unassuming garage door on the west side of Providence stands Gino Milano and his vintage winemaking operation. Gino is a winemaker of the purest kind, who has been taking part in this annual ritual nearly his entire life. - [Andrade’s Catch](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-andrade-s-catch/) - Wild-Harvested Quahogs Keep a Family Business Thriving in Bristol Dave Andrade’s life as a quahogger began when, as a young man, he learned the trade from his uncles, gradually developing an intimate relationship with the saltwater ecosystems of Narragansett Bay. As his knowledge increased, he began wild harvesting clams commercially. In 1987, he and his wife, Gigi, purchased a small retail shop near Bristol Harbor in the East Bay. The Andrades moved into the apartment above the shop and began selling fish and chips with fresh-caught fish from New Bedford. They called it Andrade’s Catch. - [Rich History, Ripe Future at Mount Hope Farm](https://ediblerhody.ediblecommunities.com/things-do/things-do-rich-history-ripe-future-mount-hope-farm/) - Mount Hope Farm is a national historical property overlooking Mount Hope Bay in Bristol. Once a summer hunting and camping ground for the Wampanoag Indians, the 127 acres and six historic buildings that make up the farm passed through the hands of several owners before landing in the care of the Mount Hope Trust in 1999. - [Growing Good Food and Running a Healthy Business with Baffoni's Poultry Farm](https://ediblerhody.ediblecommunities.com/shop/shop-growing-good-food-and-running-healthy-business-baffonis-poultry-farm/) - It was the end of the Depression when Joseph Baffoni decided to become a chicken farmer. A stone mason, 30 years old, he saw a future in chickens as the country got back on its feet. Almost 80 years later, a fourth generation of the Baffoni family are still raising all-natural birds on the same piece of land in Johnston. The family credits their grandfather for the farm’s long-term success, for starting slow with one 100 chickens, growing as he could and never, ever taking a loan. - [Sweet & Salty Farm Heralds Return of a Dairy in Little Compton](https://ediblerhody.ediblecommunities.com/shop/shop-sweet-salty-farm-heralds-return-dairy-little-compton/) - Ten years ago Laura Haverland and Andrew Morley sat at their desk jobs in Manhattan dreaming of cow pastures. The young couple longed for their days to be filled with cowbells and cheese curds instead of client meetings and subway commutes. Dairy farming in his blood, it was Andrew who first pulled the plug on the 9 to 5 and headed upstate to apprentice and learn the art of cheesemaking at the Stone Barns Center, one of the leaders in sustainable agriculture education nationwide. Andrew then spent time working at dairies in Vermont and Virginia while Laura held down the fort in New York City, making plans for her own escape. - [Working the Land: A Tale of Two WWOOF Farms](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-working-land-tale-two-wwoof-farms/) - “They ate like locusts, and worked like dogs,” says Jon Larason, farm manager of Coggeshall Farm Museum, of his immensely gratifying first foray into the world of WWOOF. “And we were happy to feed them because they worked so hard.” WWOOF (no, not like a dog) is a volunteer-based organic farm labor movement that since its inception in the UK in 1971 has spread to more than 50 countries, touching host farmers like Larason and teaching willing workers all over the world. - [Handmade: Marc Stimpson of Hope's Woodshop](https://ediblerhody.ediblecommunities.com/shop/shop-handmade-marc-stimpson-hopes-woodshop/) - Amidst a raucous choir of buzz saws and hammers, I enter what is now a ubiquitous scene in Providence: an artists' collective sharing a massive, re-purposed industrial workspace. Everywhere I turn, furniture and other objects are being crafted by hand in this giant former mill on Manton Avenue. - [Meet our 2017 Summer Interns: Francesca and Hughie](https://ediblerhody.ediblecommunities.com/about-us/about-us-meet-our-2017-summer-interns-francesca-and-hughie/) - Francesca Gallo Class of 2019, Brown University Where are you from? How do you describe the place you grew up to people who've never been there? - [Dishing Up the Local Food Fest](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-dishing-local-food-fest/) - Farm Fresh RI’s Annual Celebration at Castle Hill Inn There is one day a year where I fast from morning ’til sundown. No, I’m not talking about Yom Kippur (although I do that some years as well). I’m talking about the day of ultimate celebration—not atonement. I’m talking about Farm Fresh Rhode Island’s Local Food Fest. - [Aquidneck Community Table and the Community Garden Project](https://ediblerhody.ediblecommunities.com/things-do/things-do-aquidneck-community-table-and-community-garden-project/) - In the Center of the City by the Sea, a Garden Grows It’s a steamy Newport evening in early August, the time of year when tourists number in the tens of thousands and languages from around the world are heard in every bar and wharf. Yet in the city’s very center, at the intersection of Farewell and Marlborough streets, something distinctly local is happening on the lawn of the historic Great Friends Meeting House: a potluck. Not just any potluck. This is the first meal shared among the first cohort of growers at Newport’s first community garden—and it’s delicious. - [Empty Bowls](https://ediblerhody.ediblecommunities.com/things-do/things-do-empty-bowls/) - Local Potters Get Behind the Wheel to Support the Hungry in Our Community “If you’re a potter, the bowl is probably the simplest form there is,” says Jay Lacouture, a longtime professor of ceramics at Newport’s Salve Regina University. “The bowl is like an offering. It’s a very humble form, and everybody who’s ever been a potter at some point has made one. So it’s very humbling and simple—but at the same time it’s very complex in terms of what you’re able to do with it. It’s archetypal and universal. To me, that’s a nice way to approach drawing attention to the problem of hunger.” - [Island Community Farms](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-island-community-farms/) - Growing Gardeners and Farmers on Aquidneck Island Nestled amongst the cookie-cutter homes and manicured lawns of suburban Middletown lies a plot of land unlike any other on Aquidneck Island. For decades a field growing potatoes for Frito-Lay, today it is a place for islanders of all ages and abilities to grow their own food and participate in sustainable farming practices. - [Edible Rhody's 2015 Local Hero Award Winners](https://ediblerhody.ediblecommunities.com/about-us/about-us-local-heroes-2015/) - Congratulations to Our 2015 Local Hero Winners Every autumn readers of Edible Rhody are invited to honor the people who bring us our food by voting for their local food heroes. We’d like to extend our thanks to all of you who voted for the chefs who feed us, the artisans who tempt us, the farmers who produce flavorful foods, the food, wine and retail stores that inspire us and the nonprofits that effect change in our food community. - [Liquid Harvest: On the Lane Farm's Maple Syrup](https://ediblerhody.ediblecommunities.com/shop/shop-liquid-harvest-lane-farms-maple-syrup/) - “Patience is bitter, but its fruit is sweet.” —Jean-Jacques Rousseau Like true New Englanders, the black, red and sugar maples so plentiful in our region know how to prepare for winter. They store their energy—glucose in the form of starch—in their roots and trunk. As soon as Mother Nature provides the warm days and cold nights of spring, the starch converts to sugar, which rises in the sap. - [For the Love of Grub: Food, Ink Come Together on Local Tats](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-love-grub-food-ink-come-together-local-tats/) - From tribal tradition to seaman’s badge to lovers’ promise to drunken impulse, tattoo motivations are as varied as their designs. In ink’s current incarnation as a culturally accepted form of self-expression, however, most choose them to showcase meaning, memory or passion. The tattoos on these pages adorn the bodies of Rhode Island’s farmers, chefs, mariners, coffee roasters, servers and farmers’ market vendors with artful images of food and drink. Because for them, it’s simply not enough to carry the joy of food inside them—they wear their passion on their skin. Permanently. - [The Sankofa Initiative](https://ediblerhody.ediblecommunities.com/shop/shop-sankofa-initiative/) - Building Strength in Community Through Gardening, Cooking and Trade Mathematicians say triangles are the strongest shape— their power coming from the ability to share the weight of a load evenly on all sides. Such is the strength of the West Elmwood Housing Development Corporation’s Sankofa Initiative, a trio of food and urban agriculture programs: a farmers market, community garden and commercial kitchen. At the center of the triangle is housing, health and food access for Providence’s West End community. - [Local Food Delivery by Bicycle—Now Rolling in Providence](https://ediblerhody.ediblecommunities.com/shop/shop-local-food-delivery-bicycle-now-rolling-providence/) - The Covid-19 crisis has more people than ever relying on delivery services for food and goods. But shipment doesn’t always have to be by car––don’t forget we are still in the middle of a climate crisis! Delivery doesn’t have to come from a major third-party app like GrubHub and DoorDash, which are known to use restaurant names without their consent and take a chunk of their profits. - [Local Elixir Turns Mixer](https://ediblerhody.ediblecommunities.com/drink/drink-local-elixir-turns-mixer/) - With coffee milk as the official state drink, what could be more quintessentially Rhode Island than homegrown coffee syrup? Over the past decade, many local self-roasting coffee businesses have sprung up, but only one has produced its own elixir—Dave’s Coffee Syrup—in original and Madagascar vanilla. Dave’s roasts a Brazilian bean for the syrup, lets the beans rest for two days, then cold-brews the coffee for 18 hours before mixing with cane sugar (no corn syrup, no artificial flavors). - [Locavore Comes to Lunch with Ocean State Sandwich Company](https://ediblerhody.ediblecommunities.com/eat/eat-locavore-comes-lunch-ocean-state-sandwich-company/) - The Handwerger family has been in the business of feeding people since father Alan first opened the Left Bank in Providence in the mid '70s and then persuaded the salad girl Lorrie to marry him (she's also a Johnson & Wales grad). After owning restaurants in Massachusetts, Florida and Vermont, the Handwergers are back home in Rhode Island, and they've opened a daytime eatery with son Eric in Johnston, called Ocean State Sandwich Company. - [Easy Entertaining Showcases a Homegrown Thanksgiving Rooted in Rhode Island](https://ediblerhody.ediblecommunities.com/eat/eat-easy-entertaining-showcases-homegrown-thanksgiving-rooted-rhode-island/) - As an English and communications major in a small South Carolina college, executive chef and founder of Easy Entertaining Kaitlyn Roberts felt sure she was headed to law school. But after the third fire violation in her dorm from her cooking experiments, her dean said, “Maybe you should go to culinary school!” And so she did, moving to Italy just six months after college to attend a master’s program at the Apicius International School of Hospitality in Florence. It was there she realized what her life’s work would be and what her food philosophy would be based on: local ingredients, seasonal dishes, keeping things simple. - [From Dock to Table: On the Wharf with Chef Andrew Nathan and Seafood Broker Tom LaFazia](https://ediblerhody.ediblecommunities.com/eat/eat-dock-table-wharf-chef-andrew-nathan-and-seafood-broker-tom-lafazia/) - When Westerly chef Andrew Nathan wakes up on any given day that his restaurant, the Sea Goose, is open, he calls up Tom LaFazia and asks, “What’s coming in today? How was it caught? What does it look like?” LaFazia is the sales manager and all-around negotiator for Narragansett Bay Lobsters, Inc. (NBL), in partnership with Adam and Lee Morse, who founded the business in 1993. - [A Safe Harbor for Toffee](https://ediblerhody.ediblecommunities.com/shop/shop-safe-harbor-toffee/) - Although Peter and Katie Kelly incorporated their toffee business two years ago (originally as Uncle Truscott’s), they’ve recently rebranded their company as Anchor Toffee, and they are, pardon the pun, moored in chocolate: Callibaut Belgium bittersweet, to be precise. - [Pick Your Own at the Strawberry Patch](https://ediblerhody.ediblecommunities.com/things-do/things-do-pick-your-own-strawberry-patch/) - Can you conjure up the first time you went strawberry picking in Rhode Island? Think of one of those first warm June days, with the sun bringing up the sweet earthy smell of the straw around the plants. Then, when you kneel to pick them, you catch a whiff of that lusty ripe-strawberry scent. You’re not sure whether to taste just one before you begin the serious business of filling a container or whether that will make it harder to refrain from nibbling as you work your way down a row. - [Wednesday Fiestas in the West End At The Sankofa World Market](https://ediblerhody.ediblecommunities.com/shop/shop-wednesday-fiestas-west-end-sankofa-world-market/) - It started out as a farmers’ market to offer produce representing the ethnic and dietary diversity of the West End neighborhood, particularly its population whose heritage is West African or Southeast Asian. But the Sankofa World Market has turned into a full-blown weekly fiesta, with local vendors selling prepared foods and crafts, food trucks catering to international tastes, a refrigerated produce store for tropical items (sponsored by the Rhode Island Public Health Institute and Rhody Food on the Move), and participants in Dorcas Place and the Genesis Center’s programs offering showcases and performances. - [Gleena's Touchable Tumblers and Tea Cups](https://ediblerhody.ediblecommunities.com/shop/shop-gleenas-touchable-tumblers-and-tea-cups/) - A long-ago lesson about tea mugs: Smooth porcelain feels more comforting to the lips than a nonporcelain mug. - [Eat, Drink and Think at Le Petit Gourmet Café](https://ediblerhody.ediblecommunities.com/eat/eat-eat-drink-and-think-le-petit-gourmet-caf/) - Because she loved wine, she opened a wine shop (Newport Wine Cellar, 2008). Because she loved cheese, she opened a cheese shop next door (Le Petit Gourmet, 2009). And because she loves to cook, Maria Chiancola expanded once more this past February and opened a café next to the cheese shop (Le Petit Gourmet Café). - [Taste that Keeps You Asking for "One More Taco"](https://ediblerhody.ediblecommunities.com/eat/eat-taste-keeps-you-asking-one-more-taco/) - If our trio of consumers were a good indicator, the name of this new taco stand, One More Taco, would be instantly understood. I ordered the smoked chipotle chicken with pickled carrots, and then thought, “Oh, I need the veggie one, too,” with refried black beans and queso fresco. My friend ordered the chorizo and potato hash taco but enthused about “one more,” also a veggie one. - [Lather Up With Soaps from Silk Tree Farms](https://ediblerhody.ediblecommunities.com/shop/shop-lather-soaps-silk-tree-farms/) - The fat content in goat’s milk can vary by breed and season but the way the fat is distributed seems to determine its special moisturizing quality. This is most notable when that milk is made into soap, either bar or liquid. - [At Palate to Plate at the Newport Art Museum, Artists Share Prints and Recipes](https://ediblerhody.ediblecommunities.com/things-do/things-do-palate-plate-newport-art-museum-artists-share-prints-and-recipes/) - When printmakers get together, according to Boston Printmakers President Liz Shepherd, they love to share their process, their “recipe,” of how they created a particular print. And they love to share meals together. So it only made sense that the members of this organization would choose a food-related theme for this fall’s exhibition at Rhode Island’s Newport Art Museum, Palate to Plate, in which 99 print artists share a recipe and a print. Both categories run the gamut from earthy to inventive, from representational to abstract. Some of the categories are unusual (like two entries under “Souffle and Flan”). - [Hoppin’ ‘n’ Poppin’ at Nettie's Kettle Corn](https://ediblerhody.ediblecommunities.com/shop/shop-hoppin-n-poppin-netties-kettle-corn/) - Five years ago, Joe Clemente had never heard of kettle corn, and now he pops 750 pounds of kernels a week to make Nettie’s Kettle Corn, named after his partner Linda Rossi’s great-grandmother. It was Rossi who caught a whiff of this Pennsylvania Dutch snack at the Wickford Art Festival in 2009, and Clemente, a RISD grad who had worked as a chef and a real estate agent, snapped his fingers at the chance to turn a county-fair product into a full-time business. - [Zuerner Made Shows Gratefulness in Every Board](https://ediblerhody.ediblecommunities.com/shop/shop-zuerner-made-shows-gratefulness-every-board/) - Just out of high school, Peter Zuerner found his passion: working with wood to build elegant furniture pieces and to craft beautiful kitchen cabinets and more. When he began an ongoing battle with chronic Lyme disease 10 years ago (now at a manageable level), friends started a fund-raising blog to pay for his treatment; and when he began to feel healthy enough to work again, he began to make Gratitude Boards “to give back”—5% of their sales are donated to a half dozen charities. - [Three Continents in One Bowl at Bóru](https://ediblerhody.ediblecommunities.com/eat/eat-three-continents-one-bowl-boru-edible-rhody/) - When Steve Lucier and Casey Shea decided to open a ramen noodle shop, they called it Bóru, a Japanese word for bowl (the ramen’s origin) and also the legendary name of the first king of Ireland (Shea’s heritage). But the fresh veggies and meats in Bóru’s dishes are as local as they can find; thus Asia meets Europe meets America! - [Mole Poblano at El Rancho Grande](https://ediblerhody.ediblecommunities.com/eat/eat-mole-poblano-el-rancho-grande/) - A Little Bit of Chocolate and a Whole Lotta Love Go into Chef and Restaurateur Maria Meza’s Authentic Mexican Dish Since Maria Meza, chef and co-owner of El Rancho Grande, is a native of Puebla, Mexico, she has good bragging rights for her recipe for mole (pronounced “MOH-lay”) poblano. - [Rhode Trip: Exploring the Inland Villages of South Kingstown on Two Wheels](https://ediblerhody.ediblecommunities.com/things-do/things-do-rhode-trip-exploring-inland-villages-south-kingstown-two-wheels/) - A springtime tour of South Kingstown is well suited to a bicycle tour through several of the inland villages along the South County Bike Path (officially the William C. O’Neill Bike Path, after the state senator who pushed for its construction). The four villages and one town that are inland all have some degree of commercial activity; good food; public art; natural features (such as parks, preserves, refuges); museums, historic buildings or cemeteries; and all but one (Usquepaugh) contain a good stretch of the six-mile South County Bike Path. - [Executive Chef Jennifer Backman of the Weekapaug Inn](https://ediblerhody.ediblecommunities.com/eat/eat-executive-chef-jennifer-backman-weekapaug-inn/) - An oven alarm dings. A stove timer buzzes. A pastry chef in kitchen whites pours crème brulée into tiny ramekins. The sous-chef takes cheddar crisps from the oven. And the vegetable guy checks the roasted rings of Delicata squash. The six-person kitchen staff at the Weekapaug Inn move around and past each other like clockwork. - [Il Nostro Cielo Su Terra (Our Heaven On Earth) at Two Papas Biscotti Co.](https://ediblerhody.ediblecommunities.com/shop/shop-il-nostro-cielo-su-terra-our-heaven-earth-two-papas-biscotti-co/) - From Andrea Bocelli singing “Because We Believe” on their website to the slogan on their label—Il Nostro Cielo Su Terra (“our heaven on earth”)— Maureen and Ken Raspallo have poured their hearts and souls (and a great family recipe) into the biscotti they turn out at Two Papas Biscotti Co. - [Sweet Indulgence Cupcakes From A to Z](https://ediblerhody.ediblecommunities.com/eat/eat-sweet-indulgence-cupcakes/) - Known as Kerri Cupcake, Kerri Fusco’s vision for her sweet shop and café, Sweet Indulgence, has always had a heavy emphasis on both of the words in the store’s name: sweet in the cupcakes, specialty cakes and dozens of other handmade confections; and indulgent in the extravagant themes for those treats—a seahorse rising out of aquamarine cupcake frosting for a Little Mermaid party; a blue and white floral wedding cake designed to match the invitation; a yellow beehive cake with buzzing bees. - [Menu Matters: Celestial Café Farm Dinners](https://ediblerhody.ediblecommunities.com/eat/eat-menu-matters-celestial-caf-farm-dinners/) - When Branden Read and his aunt Cheryl Zanella opened Celestial Café in Exeter 11 years ago, they wanted to support nearby businesses and quickly incorporated Schartner Farms' produce and Kenyon Grist Mill's stone-ground cornmeal into their menus. By 2008, Read noticed local farms were struggling, and he thought, "Why not ask them to raise things for us on a regular basis?" - [Aw, Shucks! A Corny Tradition at DeCastro Farms](https://ediblerhody.ediblecommunities.com/shop/shop-aw-shucks-corny-tradition-decastro-farms/) - The second generation of DeCastros – Stephen, Tom and Rich – are carrying on the tradition their parents – Winfield and Ruth – began when they opened their farm stand in 1961 to sell the veggies they grew on seven acres in Portsmouth. Nowadays Stephen's wife, Patti, plus Tom run the stand; Stephen and Rich and Rich's son Matthew oversee the farm operations, growing and harvesting over 100 acres of food. - [Hand-Brewed and Fresh-Squeezed at Small Point Cafe](https://ediblerhody.ediblecommunities.com/drink/drink-hand-brewed-and-fresh-squeezed-small-point-cafe/) - Artists Adam Buck and Anne Wolfe had a vision in 2010: a coffee/café that would serve organic, fair trade and local food and drink, while being as green in their methods and materials as possible. With backgrounds in construction and design, they created the robots in the bathroom (Adam), the Providence city skyline chalkboard wall (Anne) and built the rest together. Since then Small Point Café has become a Downcity hub. - [Spurtles to Oven Jacks at Studio 820](https://ediblerhody.ediblecommunities.com/shop/shop-spurtles-oven-jacks-studio-820/) - Richard Heines Jr. got his first Dremel jigsaw when he was only 8 years old, and throughout his career as a self-employed contractor he kept up his "hobby" of wood-turning to make small furniture and household items. - [Cranberries Straight from the Bog!](https://ediblerhody.ediblecommunities.com/shop/shop-cranberries-straight-bog/) - Fred Bottomley, a former developer and 10th generation grandson of John Alden, stumbled into a deal involving 350 acres of cranberries a few years back and now he's a full-scale cranberry farmer and owner of Fairland Farms. Bonnie Kavanagh was a Rhode Island nurse who became so interested in cranberries she wrote a book about them – Rubies in the Sand. Now Kavanagh markets the cranberries that come from Bottomley's bogs – some organic, some carefully managed for pests. She also gives group tours of the bog. - [Congratulations to our 2017 Local Hero Winners!](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-congratulations-our-2017-local-hero-winners/) - Chef / Restaurant James Mark / north and north Bakery - [Bathing in Crisp Ocean Breezes and Balmy Salt Air](https://ediblerhody.ediblecommunities.com/shop/shop-bathing-crisp-ocean-breezes-and-balmy-salt-air/) - After Jake and Steph Kopper received a gift of handcrafted soap, they were intrigued by how different it felt from store-bought soap, and they dove right into cold-process soap-making in their Newport kitchen. That was in 2011. They’ve long since moved production of their soap and body products to a large West Kingston space and now market their Shore Soap brand across the country and even in Australia. But their heart (and their elegant store) remains in Newport. It’s there that you can browse the shelves of their signature lines, both Atlantic and Pacific, and the popular Mermaid Kisses or Warm Sand. - [Do touch this Sacred Cow!](https://ediblerhody.ediblecommunities.com/eat/eat-do-touch-sacred-cow/) - Five years ago, when Munroe Dairy President Rob Armstrong wanted to create a tasty granola that would dance beautifully with Munroe’s farm-fresh milk, his PR director Maureen Maloney stepped up to the plate, er, bowl. Neither had any idea that Sacred Cow Granola would now be sold in 40 markets up and down the New England coast, plus on Amazon! - [Go for the Bar, stay for the ‘Cue](https://ediblerhody.ediblecommunities.com/eat/eat-go-bar-stay-cue/) - After four years of success at The Eddy, known primarily for its bar, General Manager Jay Carr took another look at the word “barbecue” and thought, “Why not emphasize the ‘bar’ as well as the ‘cue’?” Enter Chef Jake Rojas, of Tallulah’s fame (now closed in Newport but open as a taqueria in Fox Point, Providence). Who better than an El Paso native to consult on the barbecue? Together, they’ve come up with a winning combination at Durk’s Bar•B•Q. Take that brisket, moist and smoky, or the succulent ribs or the sausage, pulled pork or chicken leg. - [Spirited Entrepreneurs](https://ediblerhody.ediblecommunities.com/drink/drink-spirited-entrepreneurs/) - Local Tastemakers Contribute to the Large-Size Beverage Scene in Li’l Rhody It’s been a couple of decades since we first started hearing about the national reputation of the food scene in our state, but we don’t always hear as much about the beverage scene. Sure, there’s been General Assembly debate over the “state beverage”: coffee milk vs. Del’s Lemonade (the former won in 1993). Narragansett Beer has come back as a house-hold word. Seven smaller vineyards have joined the three long-established ones on Aquidneck Island and in Little Compton. - [The Hard-Pressed Cider Company](https://ediblerhody.ediblecommunities.com/drink/drink-hard-pressed-cider-company/) - Time to Make the Donuts ... and Press the Cider Many small businesses spring from a light-bulb idea; others evolve from a curiosity and a commitment to seeing something through. When environmental science student Rob Swanson and a University of Rhode Island dorm-mate started brewing hard cider, it was both. The light-bulb idea was to use a cider press Swanson’s uncle had in storage and to move from orchard to orchard during harvest season to press apples into cider. - [Tuck Into a Cozy Nook](https://ediblerhody.ediblecommunities.com/drink/drink-tuck-cozy-nook/) - Shannon Wylie first made a business plan for her coffeehouse when she was in high school; then again in college. Then, after seven years as a property manager, she was ready to take the leap, right onto Main Street, East Greenwich, with The Nook Coffee House. Opened last January, The Nook has New Harvest coffee (roasted in Pawtucket), Aqua ViTea (from Vermont), MEM Tea (from Boston) and several Rhody-made snacks, including Bellicchi’s Best Biscotti; Rainbow Bakery’s bagels, muffins and monkey-bread; and Nook-made glutenfree “Protein Bites” with oats, seeds and peanut butter. - [A Roman Goddess Brings Good luck to a Bakery](https://ediblerhody.ediblecommunities.com/eat/eat-roman-goddess-brings-good-luck-bakery/) - Allyson Mansfield, owner and head pastry chef at Vesta Bakery, grew up in Westerly with a love of baking. But it wasn’t until a stint in California, training to be a true pastry chef, that she got the gumption to come back to Rhode Island and open her own place. That was almost nine years ago, and the good citizens of Westerly thank their lucky stars that she did. Not only does she specialize in pastries—the chocolate mousse bombe is a customer favorite—but the breads have a loyal following as well. - [Take the Green Line to Old Fashioned Sodas](https://ediblerhody.ediblecommunities.com/drink/drink-take-green-line-old-fashioned-sodas/) - At first glance, you might think that the Green Line Apothecary’s name refers to its “green line” of holistic and organic products mixed among its regular sundries and remedies. Or to the lovely green vials the pharmacy uses (the vials are biodegradable; the caps recyclable). But Green Line’s name refers to the love story of owners Christina and Ken Procaccianti, who met on Boston’s Green Line subway—Ken even proposed on the Green Line. - [More Power to the Fruits and Veggies!](https://ediblerhody.ediblecommunities.com/eat/eat-more-power-fruits-and-veggies/) - As an artisanal juice company, The Power of Juice gives credence to its name because of its cold-pressing of fruits and vegetables to best preserve their vitamins, minerals and enzymes. The Power of Juice’s products only have a shelf life (in the refrigerator) of 72 hours. In addition to eight juice blends, The Power of Juice also makes nut milks, dairy-free/gluten-free snack puddings and dairy-free/gluten-free pestos. - [Dunkin’ Biscotti](https://ediblerhody.ediblecommunities.com/eat/eat-dunkin-biscotti/) - Kathleen Bellicchi likes to say that the biscotti she makes at Hope & Main’s incubator kitchen in Warren, Bellicchi’s Best Biscotti, are “perfect for dunking—people can elect to eat one to satisfy a sweet tooth craving or several and still not feel they have ‘overdone’ dessert.” These biscotti are cookie-sized, with four in a package only weighing two ounces, and they come in three delicious variations: “The Traditional,” “The Innovative” and “The Luxurious,” their names showing Bellicchi’s previous full-time work as a communications consultant. - [A Pearl of a Cafe](https://ediblerhody.ediblecommunities.com/eat/eat-pearl-cafe/) - With a design by two RISD grads (Ben and Aja Blanc) and a partnership between locally owned Bolt Coffee and the RISD Museum, Cafe Pearl opened in June, just inside the museum’s Benefit Street entrance, in the newly named Pearl and Ernest Nathan Gallery. Centenarian Pearl Nathan herself has been involved as a docent, volunteer and supporter of RISD for more than 70 years, and it seemed fitting to give her name to the new cafe. - [Indulge This Binge!](https://ediblerhody.ediblecommunities.com/eat/eat-indulge-binge/) - Some of us binge on chocolate, some on harder stuff, but pigging out on BBQ has become a trendy American obsession. Owners Mark and Alicia Bryson recognized that when they opened Binge BBQ on Memorial Day this year. Once you taste their chopped brisket or pork shoulder sandwiches (with pickles, their own BBQ sauce and coleslaw, on a potato roll), you’ll understand the name, and you may want to eat your way through the menu. That includes hot pastrami, fried chicken and char siu pork belly sandwiches, plus smoked meats, sausage (homemade) and ribs by the pound. - [Chi for Your Chi](https://ediblerhody.ediblecommunities.com/shop/shop-chi-your-chi/) - Not long ago, the fermented cabbage condiment kimchi was mainly found in Korean restaurants. But the American public’s enthusiasm for all things healthy and for improving one’s chi (life-force) has created a surge of interest in kimchi. Vietnamese-born/ Rhode Island–bred Minnie Luong and husband Tim Greenwald moved back from Los Angeles, where their daily grocery store was Korean, in 2015 to establish Chi Kitchen, which turns out handcrafted kimchi in “Napa” and “vegan” variations. - [Leaves for your Tea Leaves](https://ediblerhody.ediblecommunities.com/shop/shop-leaves-your-tea-leaves/) - The leaf-shaped pottery pieces made by the mother-son team of Susan and Eric Scotti, as Kelley Kreations, vary in size and design, but they are all a similar soothing shade of green. Susan (with help from husband Paul) rolls out the clay and presses a garden leaf—hollyhock, lady’s mantle, hosta, hydrangea, horseradish or even chard—into the clay to imprint the veins of the leaf. Then they cut around its shape and save the natural leaf for the next piece before firing the clay leaves. They ruffle the edges to resemble a leaf but take into account its intended use, as platter, bowl or saucer. - [Boats and Boards](https://ediblerhody.ediblecommunities.com/shop/shop-boats-and-boards/) - As a seasoned woodworker and acclaimed furniture designer, Steve Sabella of Sabella Studio has had three primary inspirations: classic American craftsmanship, nautical motifs and re-purposing/recycling. From tables and bedsteads to sideboards and bureaus, his pieces are one-of-a-kind artistic expressions. So it’s no surprise that his cutting boards draw on those same themes. Made from “leftovers” or “cutoffs” from the furniture pieces, the boards reference the polished wood surfaces on a sailboat, with their joined-wood stripes and end knots. - [The Pendulum Swings to Lollipops](https://ediblerhody.ediblecommunities.com/shop/shop-pendulum-swings-lollipops/) - When Brenda Swift set out to create a sweet treat, she wanted to do it according to her food conscience, with the motto that “pure is possible.” Vegan cane sugar, organic brown rice syrup, organic palm oil and filtered spring water are the basic ingredients in all of the lollipops, hard candy drops and dessert toppers she makes at Popette of Pendulum, a small-batch confectionery. - [A Smidgeon, Pinch or Dash](https://ediblerhody.ediblecommunities.com/shop/shop-smidgeon-pinch-or-dash/) - Many European Christmas traditions feature heart shapes in baked goods, ornaments, baskets or other handmade wares. At Beehive Handmade, artists Sandra Bonazoli and Jim Dowd have made it possible for home bakers to measure out spices, herbs or flour in heart-shaped amounts and to serve up the results with heart-shaped spatulas. These two designers teamed up 16 years ago to put their MFAs in jewelry and metal to eye-catching and practical effect in kitchenware. Measuring spoons in zinc or lead-free pewter use folk art motifs in their arrow-shaped handles as well as their heart-shaped bowls. - [Passion for Wine Uncorked at Nickle Creek Vineyard](https://ediblerhody.ediblecommunities.com/drink/drink-passion-wine-uncorked-nickle-creek-vineyard/) - From Hobby to Harvest, a Passion for Wine is Uncorked In the fading daylight of a warm July evening, Steve O’Connor walks briskly between neat rows of six-foot-tall grape vines while wife, Sheri, walks a couple rows over from him, each of them pausing here and there to pick off a dry leaf or to tuck an errant vine back into its wire trellis. He stops upon reaching a row of boulders that border woodland and points out two resin chairs atop a flat rock, a place for visitors to his family’s small vineyard to sit and sip a glass of wine and watch the sun go down. - [Watch Hill: An Edible Itinerary](https://ediblerhody.ediblecommunities.com/things-do/things-do-watch-hill-edible-itinerary/) - Exploring L’il Rhody’s Westernmost Corner Watch Hill got its name from its strategic position, on a peninsula in southwestern Rhode Island, during the 18th century French and Indian War and the Revolutionary War. During the Gilded Age of the late 19th century, it became a wealthy enclave of Victorian “cottages,” many of which survived the disastrous Hurricane of ’38, and during the 1940s, it was a haven for such Hollywood personalities as Douglas Fairbanks, Sr. and Jr., Groucho Marx, Jean Harlow and even Clark Gable. - [Cultivating a Following for Fungi](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-cultivating-following-fungi/) - RI Mushroom Co. Takes Their Locally Grown Product Beyond the Borders As we don hairnets to enter the first greenhouse (and I note a sign that beard nets must also be worn), I realize the truly serious nature of growing mushrooms. Bob DiPietro and Mike Hallock, co-owners of the RI Mushroom Co., are giving me a tour of their “farm” in West Kingston. Housed inside an expansive warehouse, the company has three greenhouses, a laboratory, two large walk-in coolers for the harvested product and many other sections set aside for the work of being both mushroom growers and purveyors. - [Zombie Killers to Go at Cru Café](https://ediblerhody.ediblecommunities.com/eat/eat-zombie-killers-go-cru-caf/) - If you take the French “cru” to mean “growth,” it points to a new direction for Russell Morin Catering & Events, who have opened a “craft café” with Brandon Teachout as head chef. If you take it to mean “of the finest quality,” then it’s an extension of Morin’s dedication to top-notch cuisine and customer-friendly service. A casual but elegant tone is carried throughout Cru Café, with one barnboard wall, other walls in mocha; a tin ceiling in espresso; and a shelf lined with coffee accompaniments. - [Chef Andy Teixeira Takes No Prisoners](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-chef-andy-teixeira-takes-no-prisoners/) - A Culinary Pirate Heads up the Kitchen at Newport Vineyards As executive chef of the four kitchens at Newport Vineyards— overseeing Brix restaurant, a catering program, an outdoor dining patio and the brewery café—Andy Teixeira runs a tight ship. “Everyone is a culinary grad but me,” he explains, taking a break just before a Wednesday evening dinner rush, “but I’m the head pirate! I run a no-ego kitchen, but someone has to be in charge, and that’s me!” - [Hedghogs and Butterscotch](https://ediblerhody.ediblecommunities.com/shop/shop-hedghogs-and-butterscotch/) - Many are the origin stories of butterscotch, beginning with the Yorkshire candy and “scotch” referring to “scorching” the butter or, archaically, to cutting the warm candy. Americans got hooked on butterscotch sauce on banana splits in the ‘50s. And in the ’70s Allison Spadone’s mom, Tally, was asked by her daughter to make the special sauce for teacher gifts. Thus, in 2017, Aunt Tatty’s Beautiful Butterscotch was born. Tally had her own story about the hedgehog connection: A housewife preparing butterscotch is covered in the sticky stuff, falls into a Christmas tree and looks like a hedgehog, covered with pine needles. - [Go-to Provisions for Parties, Polo, Boats and Home](https://ediblerhody.ediblecommunities.com/shop/shop-go-provisions-parties-polo-boats-and-home/) - Though Aquidneck Meat & Provisions has been a Middletown fixture for more than 20 years, it took on a new look two years ago, when John and Sheryl Callaghan, who also own Bellevue Wine & Spirits (Newport) and Milk & Honey (Tiverton), bought the business and began to put their special stamp on it. Lots of cheeses, from as far away as Lithuania (also France, Italy, Spain and Holland) and Point Reyes, California, and as near as Narragansett Creamery—and Vermont, too. Lots of charcuterie choices to complement any cheese board. - [A Spark for Your Taste Buds](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-spark-your-taste-buds/) - Growing up in Miami, Nathalie and Alan Alberto ate the Argentinian food of their parents’ homeland, with their father grilling steaks for family and neighborhood gatherings and their mother placing a generous bowl of chimichurri condiment on the table. - [TSK: The Sequel](https://ediblerhody.ediblecommunities.com/eat/eat-tsk-sequel/) - Thames Street Kitchen Returns to an Eager Audience Though rehearsals and prep begin long before the audience arrives, the players have now taken their places and the spotlights are turned on. Chefs Chad Hoffer and Matt Brown are on stage. The doors open and eager fans pour into the restaurant, with 12 of them taking front-row seats at the chef’s counter for the performance to come. - [A Food Revival Good for Body and Soul](https://ediblerhody.ediblecommunities.com/shop/shop-food-revival-good-body-and-soul/) - Fermented fruits were used in alcoholic beverages thousands of years ago, and fermented vegetables, such as cabbage and turnips, were known in Roman times. Thus, when Kaylyn and Padraic Keane began to produce hand-made batches of fermented cabbage and other veggies in 2015, they called their business Lost Art Cultured Foods. And, in just three years, these fermented foods have come into their own. - [Music with your Munchies](https://ediblerhody.ediblecommunities.com/shop/shop-music-your-munchies/) - Shayna Olerio’s love of food, music and people inspired her family to establish a place where “she could flourish,” says her brother, Matt Jr. Though Shayna, 24, has Down syndrome, she keeps hundreds of songs in her head, beats anyone in a “Jeopardy” music category and has notebooks filled with song lyrics dating back to her childhood. “She has a real touch for what music is appropriate for people—she understands the dynamics,” adds Matt. - [Sift Through the Pastries to Find Your Favorite!](https://ediblerhody.ediblecommunities.com/shop/shop-sift-through-pastries-find-your-favorite/) - Think powdered sugar sifted onto warm cinnamon rolls; think sea salt sprinkled onto chocolate-chip walnut cookies; think seeds and grains stirred into a beer-dough multi-grain bread. All of that and much, much more make up the offerings at Sift Bake Shop. Acclaimed pastry chef Adam Young—he was executive pastry chef at the Ocean House for six years—with his wife, Ebbie, whom he met while working at the Watch Hill institution, opened the first Sift in Mystic, Connecticut, in 2016, and it remains their production site. - [Brandon Family Farm](https://ediblerhody.ediblecommunities.com/things-do/things-do-brandon-family-farm/) - Juicy Red Strawberries Help a Young Farmer Get into the Black The first time I encountered Alby and Lisa Brandon was at the 2016 East Farm Spring Fair in Kingston. It was mid-May, and their vendors’ space at the South Kingstown Farmers Market was crowded with people craning their necks to see (and reach for) the juicy red jewels piled into small green cartons. The table was covered with strawberries! Large and flavorful and early! And organically grown, “in tunnels,” said the young farmer, Alby Brandon, now 24. - [Congratulations to our 2018 Local Hero Winners!](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-congratulations-our-2018-local-hero-winners/) - FARM/FARMER: Tess Brown-Lavoie, Laura Brown-Lavoie and Sarah Turkus / Sidewalk Ends Farm - [Going Crackers for Beth Bakes](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-going-crackers-beth-bakes/) - When Elizabeth Fradin’s daughter was diagnosed with celiac disease 17 years ago, Elizabeth decided to come up with some gluten-free alternatives for her. She started home-baking, but gluten-free bread is tricky to bake and to store. As she thought about snack foods, Elizabeth realized that many gluten-free items are sweet, so she decided to go for savory, and eventually Beth Bakes cracker company was born. The crackers are also vegan, nut-free, soy-free and non-GMO. There are currently three varieties—plain, pumpkin seed/cumin and currant/ fennel. - [Designer Kyla Coburn](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-designer-kyla-coburn/) - Fashioning Unique Spaces with Artistic Flair and a Singular Sense of Style Painter, collector, designer, mom. Visual artist and award-winning designer Kyla Coburn wears all of those hats with great aplomb. She has designed many different interiors, including those of the former Providence Black Rep, the new interior lobby of the Dowling Theater at Trinity Rep and even the dressing rooms for “The Tonight Show with Jimmy Fallon.” But for the past 20 years, Coburn’s design specialty in Rhode Island has been restaurants and bars. - [Better Than Butter](https://ediblerhody.ediblecommunities.com/eat/eat-better-butter/) - Home cooks are often looking for clever short cuts to a greattasting gourmet meal. Compound or finishing butters made by Butter Cuisine are an easy, versatile and delicious option. Wellknown in classic French cuisine (beurre composé) and well-utilized by French-trained chef Brian Halloran during his stints at Locke-Ober Café and the Clarke Cooke House, the compound butters are made up of softened butter (grass-fed) or organic coconut butter with added herbs, spices or other flavorings. - [Our Own Great British Baker!](https://ediblerhody.ediblecommunities.com/eat/eat-our-own-great-british-baker/) - Although “Love” can be a British surname, many English natives use it as a friendly, warm greeting, as in “How’re you doin’, love?” This phrase became so synonymous with nurse June Lawton in her 40-plus years at Rhode Island Hospital that it became her nickname, June Love, and a perfect name for her bakery, June Love’s English Bakery. June first came to the United States as an au pair, more than 50 years ago, from a one-mile-square village in Yorkshire (Harpham). But she started a family here, and upon retirement, she began to bake the pastries, both savory and sweet, that she’d grown up with. - [Beau Vestal of New Rivers](https://ediblerhody.ediblecommunities.com/eat/eat-beau-vestal-new-rivers/) - It’s About Good Food and Family at Providence’s Acclaimed Locavore Restaurant “Love People, Cook Them Tasty Food” reads the sign above one of the refrigerated cases in the kitchen at New Rivers Restaurant. That could apply as much to its original owners (Bruce and Pat Tillinghast), when they opened the restaurant’s doors in 1990, as to the current owners Beau and Elizabeth Vestal. The philosophy has remained for these 27 years. - [New Gig for an Old Salt](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-new-gig-old-salt/) - Matt Mullins may not be that old but he’s definitely sailed the seven seas as a career Navy man, with a strong interest in food and cooking. It was while he was stationed in Naples, Italy, for three years that Mullins recognized what a difference in taste a good “finishing salt” could make. Now on the verge of retirement in Newport, he looked around and realized that he could harvest sea salt from the Brenton Point area because of its specific “merroir.” The water is quickly moving across the rocks there and much of it has been filtered by local shellfish. - [A Delightful Deli, New York Style](https://ediblerhody.ediblecommunities.com/eat/eat-delightful-deli-new-york-style/) - Michael Gabriel, Long Island native and recent Johnson & Wales grad, looked around Rhode Island and didn’t see the kind of deli he’d grown up with in New York. So last August he opened his own: The Provisioner, an amazing sandwich and takeout shop that sources local ingredients, makes most condiments in-house and adds a distinctly New York twist to some familiar sandwiches. - [Chef and Restaurateur Jeanie Roland of Ella’s in Westerly](https://ediblerhody.ediblecommunities.com/eat/eat-chef-and-restaurateur-jeanie-roland-ella-s-westerly/) - A Career in the Kitchen and a Life in Food - [Not Just for Winnie-the-Pooh](https://ediblerhody.ediblecommunities.com/drink/drink-not-just-winnie-pooh/) - Many have said it; many practice it: Beekeeping is good for body and soul. Dick Sheridan is one of those folks—this is his 29th season keeping bees. He got started by taking a class with the Rhode Island Beekeepers Association and devotes his weekends and spare time to the bees. His day job is as a maintenance mechanic for a manufacturer in Massachusetts. He used to get 90% of his bees through the winter but with the mite problem that has attacked New England bees in the last 15-plus years, he now gets roughly 50% and has to replenish the hives each spring. - [A Wicked Good Café](https://ediblerhody.ediblecommunities.com/eat/eat-wicked-good-caf/) - It’s been a long four-year road to get to a comfortable, accessible storefront for Sin, but the new West Side location for this industrious and creative baking enterprise is invitingly bright. It has white tiled walls and lots of windows, including an interior one where you can watch Sin’s cake decorators do their magic. And, irresistibly for owner/chef Jennifer Luxmoore, her signature blood-red logo color shows up on the outside door, countertop stools and even little red devil horns atop the chocolate cupcakes’ frosting. - [Udderly Delicious!](https://ediblerhody.ediblecommunities.com/eat/eat-udderly-delicious/) - With the distinction of being the “world’s first all-vegan softserve ice cream truck,” Like No Udder really is “like no other.” You’ve probably spotted the purple truck, “Betsy-Loo,” where, for the past eight years, Karen Krinsky has been serving vanillaand chocolate-flavored soy-milk-based soft-serve at outdoor events around the state. - [Farm Fresh RI Celebrates](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-farm-fresh-ri-celebrates/) - From Student-Led Project to Nationally Recognized Organization; Moving Fresh Farm Foods into the Hands and the Kitchens of Rhode Islanders It started as a question and a student project for Brown University student Louella Hill: In a state as small as Rhode Island, why can’t we connect more local farmers with local consumers? She began to identify farms that were willing to supply Brown’s dining services, and she helped persuade dining services to work with the farms. With the establishment of that relationship, as well as an on-campus farmers’ market in 2004, Farm Fresh RI was born. - [A Bookstore with a Twist (or Two!)](https://ediblerhody.ediblecommunities.com/shop/shop-bookstore-twist-or-two/) - When Lisa Valentino dreamed about opening her Warren bookstore Inkfish, she wanted it to be “a community hub with a relaxing vibe.” She also wanted to support “all things local,” from authors to greeting cards to food products (from nearby Hope & Main) to craftspeople. The name comes from the ink in books and the former shipbuilding/fishing industries in Warren. She sponsors weekly events at the store, including food popups, author readings/signings, storytelling, performance art, craft chats, workshops and seasonal happenings, such as celebrating National Dog Day. - [Bubbles and Clowns and Dots!](https://ediblerhody.ediblecommunities.com/about-us/about-us-bubbles-and-clowns-and-dots/) - In the creative world of Clancy Designs, tumblers get hoops, bowls get bubbles, goblets get polka dots and many more imaginative designs from the wife-and-husband glassblowing team of Jennifer and David Clancy. The Clancys have been working together for more than 20 years, drawing on traditional and contemporary glassblowing methods and often incorporating an Italian technique that produces multi-colored dots or stripes. - [Sowams Cider Works Company](https://ediblerhody.ediblecommunities.com/shop/shop-sowams-cider-works-company/) - Third-Generation Apple Grower Spencer Morris Finds a New Calling as Both Cider Maker and Cider Sommelier Walking between a row of Bramley and Russet apple trees with Warren orchardist and cider maker Spencer Morris, you can feel his contentment at tending and caring for them. He notes the foot-high screens around the trunks of the semi-standard trees that protect against bark-eating rodents, and the small weed-free circle around them that discourages mice from going after the roots—they have been known to kill trees. - [A General Store with Local Provisions](https://ediblerhody.ediblecommunities.com/shop/shop-general-store-local-provisions/) - An old-fashioned name for a grocery story fits C & R Mercantile to a T (C & R are tributes to her dogs). Owner Denise Nehez’s old-timey touches include rustic wooden shelves, bins and boxes to display her wares, plus tall brushed tin buckets full of not-your-usual flower-store bouquets, such as locally grown autumnal dahlias, rover mums, green hydrangea, sunflowers and green hypericum. Nehez moved to Rhode Island in 2002, worked in several Bristol restaurants and made the leap three years ago to open her own shop. “I love having my own business and meeting great people,” she says. - [A Tempting Tradition](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-tempting-tradition/) - When Karen Griffin first started offering her rugelah at farmers markets, people would often reply, “Arugula?” And then she’d explain that rugelah was dough wrapped around a filling, in a traditional Jewish pastry, which she named Just Like Nana’s because she learned to make them from watching her grandmother. Griffin looked up to her “nana” as a role model for cooking and baking, and to her mother as an entrepreneur. After returning to Rhode Island with her husband in 2011, postretirement, Griffin heard about Hope & Main helping new food businesses get on their feet. She was ready. - [Rhody-Made Pizza Crusts Go Nationwide!](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-rhody-made-pizza-crusts-go-nationwide/) - The Pizza Gourmet in Providence had been doing a good business for 10-plus years when co-owner Jack Parente and his son Mike got the idea, in 2010, that they could “grow” (Mike’s term) and sell their wood-grilled crusts as a separate business (the other owners are Dave Goulart and Josh Willey). So they’ve gone from grilling crusts in a friend’s backyard to opening a pizza joint to buying their own building in Central Falls. “Now we can crank out as many crusts as we get orders for,” Mike said. - [Rhode Trip: Exploring The Coastal Villages of South Kingstown](https://ediblerhody.ediblecommunities.com/things-do/things-do-rhode-trip-exploring-coastal-villages-south-kingstown/) - When I first settled in Rhode Island in the early ‘70s, I was perplexed by the concept of this state’s “towns,” which often encompass many “villages.” And since South Kingstown is the largest town, geographically, it has a large number of villages, both inland farms and forests and several seaside nooks, which have long been summer havens for northern Rhody residents. - [Old-School Green Line Apothecary is New Again](https://ediblerhody.ediblecommunities.com/drink/drink-old-school-green-line-apothecary-new-again/) - After two years of booming success in li’l ol’ Wakefield, Green Line Apothecary has opened another branch on North Main Street in Providence with its signature offerings of a full-service pharmacy (including immunizations, consultations and even free delivery in an antique van) and a line of “sundries, remedies and essentials” that features homeopathic and many locally made products. But the real drawing point is the 1940sstyle soda fountain, with old-fashioned egg creams, lime rickeys and root-beer floats, plus seasonally rotating ice cream flavors. - [Cheese to Please](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-cheese-please/) - When a country storefront at Tiverton’s Four Corners came open last year, Diana and Bill Bothelo decided to go for it, refurbishing the space and calling it The Cheese Wheel Village Market. Bill had been in sales; Diana in massage therapy and acupuncture. But they’ve hired Susan Arruda, an experienced cheesemonger (plus Emily Brayton and son Joshua who are learning, too), and they’re dedicated to becoming a farm-to-table business by supporting local farms and producers in Rhode Island, nearby Massachusetts and throughout the Northeast. - [Kombucha Comes into Its Own](https://ediblerhody.ediblecommunities.com/drink/drink-kombucha-comes-its-own/) - Lucy Kreger knew that she liked kombucha, a drink made from fermented tea and herbs, and she made it for friends back on Block Island. When she moved to the mainland, she and partner Connor Maroney began to turn the kombucha-making into a business, setting up shop in a repurposed Pawtucket mill. “The growth came very quickly with the demand,” Kreger says. “And we have such a wide range of customers that I don’t see it as a passing trend.” - [Pasture-Raised Meats, Delivered to Your Doorstep](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-pasture-raised-meats-delivered-your-doorstep/) - Pat and Kelly McNiff are a young farm family (a toddler and a summer baby on the way), raising healthy, pastured, humanely raised chickens, pigs, turkeys and beef cattle on acreage they lease from the East Greenwich Land Trust. Pat’s Pastured began in 2002, selling at Coastal Growers Market at Casey Farm in Saunderstown, where Pat was employed at the time. He quickly expanded to other summer and winter farmers markets in Newport and Providence and, as the business grew, he began to make deliveries to wholesalers around the state. - [Sparkle and Shine](https://ediblerhody.ediblecommunities.com/shop/shop-sparkle-and-shine/) - Lather Up with Hand-Crafted Rhody-Made Soaps These days, many Rhode Islanders are springing for the sudsy satisfaction of Rhody-made hand-crafted soaps (and body-care products). Here’s a selection of local hand-crafted soap makers, plus one well-known traditionally milled soap made at the historic Bradford Soap Company, to highlight this season of spring cleaning. - [A World of Olives and Vegan Products](https://ediblerhody.ediblecommunities.com/shop/shop-world-olives-and-vegan-products/) - At Olive del Mondo, customers may use a list (akin to a long dim sum list) to check off dozens of fused (fruit or peppers crushed with the olives) and infused olive oils, dark or white balsamic vinegars, plus other oils and vinegars, to keep track of which ones they’ve tasted and prefer. Organic apple cider vinegar is available in a reduction, as is Armenian pomegranate honey. Oils come from across the globe, with seasonal pressings in the Northern and Southern hemispheres. - [Vegan Goes Italian](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-vegan-goes-italian/) - When Liz Barrett’s partner, Steve Davis, decided to “go vegan” a few years back, she said, “Count me in.” But when she decided to bake lasagna, she couldn’t find good vegan alternatives to its key cheeses of ricotta and Parmesan. So she set about making her own versions and, when her co-workers at her sign-language interpreting job asked for more, Barrett’s Garden was born. - [10 Days, er, Pastas a Week](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-10-days-er-pastas-week/) - It’s no secret that fresh-made pasta has more texture and flavor than dried. And, in the case of the pastas at Prica Farina, that could reflect the taste of a house-milled heritage grain or seasonal herbs and veggies. From a list of 18 possibilities, David Strenio, co-owner and pasta-maker, makes 10 pastas each week: filled ravioli, tortellini and gnocchi; and some long and some short shapes extruded through bronze dies. The short pastas are imaginative, including snail shells (lumache), handbells (campanelle), rooster crests (creste di gallo), radiators (radiatore) or seashells (conchiglie). - [The Mystical Treats at Sift Bakery](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-mystical-treats-sift-bakery/) - TV Fame Adds Just Dessert for Family Venture For Adam Young, the Food Network’s 2018 “Best Baker in America,” it all started on a small dairy farm in Leicester, Vermont, run by his parents with help from his three older siblings and him. “We lived very sustainably out of necessity,” Adam says, standing in the kitchen of his wildly successful bakery, Sift, in Mystic, Connecticut. “My mom is an amazing cook and baker. That’s definitely translated to here and at the Ocean House.” - [Edible Collaboration](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-edible-collaboration/) - We love it when local food-related businesses collaborate—and we’re even more excited when we get to be part of it! If you enjoy Jessica McGuirl’s wonderful “Five Tastes” illustration she designed for this season’s Last Bite, on page 64, you’ll love the tea towel by Jessica created with our friends at Stock Culinary Goods. Just in time for the holidays—it’s the perfect gift for the food lover in your life! You can find “Five Tastes” tea towels for sale at Stock Culinary Goods, 756 Hope St., Providence, RI. StockCulinaryGoods.com - [Traveling the World Through Herbs and Spices](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-traveling-world-through-herbs-and-spices/) - Nina Mackta never forgot the aromas and tastes of childhood expeditions into immigrant stores in New York City with her Hungarian grandmother (who had also cooked at the Waldorf Astoria). When she landed in Rhode Island, she realized that she missed the spice shops of the large U.S. cities, and she wanted to emulate that. So, six years ago, she and husband Dana Kovarsky started The Spice Gypsy, working with a local spice business that supplies non-irradiated herbs and spices, with no added salt or sugar. “And our saffron is the freshest around,” she says. - [Rhed’s Zings Eggs and Sparks Bloody Marys!](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-rhed-s-zings-eggs-and-sparks-bloody-marys/) - When a chef develops an interest in a particular seasoning or cuisine—as did Deja Hart, for hot peppers and a Thai- Indonesian fusion—she might decide to share that passion with the world. Out of that (and with a nod to her husband’s red hair), Deja created Rhed’s Hot Sauce, a fermented sauce of peppers and other vegetables. Hart has been a chef (and more recently a co-owner) at Newport Cooks, a Middletown cooking school, since she moved from California to Rhode Island in 2010 (when husband Karsten Hart began with Newport Restaurant Group). - [In Fine Fettle While Feasting at Home](https://ediblerhody.ediblecommunities.com/eat/eat-fine-fettle-while-feasting-home/) - Maggie Mulvena had been a personal chef in the Providence area for over three years, cooking mainly for physicians and their families. But as she got more and more requests for her skills, she decided to launch a meal delivery service in 2016, called Feast & Fettle. Together with her good friend Nikki Oliveira and, in early 2018, Carlos Ventura, they set up a subscription membership system, with plans for meals that vary for singles, couples or families. Maggie stresses that, in addition to choices for prepared entrées and sides, they are very flexible. - [Lifting Flavors with Devil Dust](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-lifting-flavors-devil-dust/) - As Quidnessett Country Club’s executive chef, Dave Conner, was harvesting hot chili peppers from his garden a year ago, he thought it would be “cool” to put them into different spice mixtures. A year later, along with co-owner and wife Katie Evans, Ocean State Pepper Company is rolling along, with a baker’s dozen products including spice rubs for veggies, meats and seafood; all-around seasonings (pizza or scrambled eggs); and “pour and go” mixes for Bloody Marys, salsa, mac ‘n’ cheese, tacos, chili and arrabbiata sauce. - [Viva la Pupusa!](https://ediblerhody.ediblecommunities.com/eat/eat-viva-la-pupusa/) - The blue awning on the front of Leo’s Market lets customers know this is a full-service market, with a convenience store up front (drinks, snacks, lottery tickets), a small market in the aisles (everything from a small pressure cooker to bags of rice and beans) and a neighborhood taqueria in the back. Juan and Alba Campos named the establishment for their son when they opened the market in 2009 and kept the name for “Leo’s Kitchen” when the eatery opened three years ago. - [A Honey of an Idea](https://ediblerhody.ediblecommunities.com/shop/shop-honey-idea/) - Let’s start with the name: Oatmiel Cafe. No, it’s not misspelled; it is owner Courtney Dietz’s nod to the Spanish, French and Italian word for honey, also an ingredient in one of her sweet oat bowls. The five sweet and five savory oat bowls each has a name that begins with Bee, such as Bee Fruitful or Bee Zestful (lemon zest) or Bee Butter. Savory examples include Bee Wild (with mushrooms and cheddar) and Bee Diligent (bacon, fried egg and cheddar). - [Love to Cook? Love Good Food? Foodlove is for You!](https://ediblerhody.ediblecommunities.com/shop/shop-love-cook-love-good-food-foodlove-you/) - Since 1980, when the Newport Restaurant Group turned the former New York Yacht Club on Sayer’s Wharf, Newport, into The Mooring, they’ve been innovating. Whether it was adding restaurants (they now have 15), linking with local suppliers or trying out new cuisines, they have always been willing to try something new, according to President and CEO Paul O’Reilly. When the pandemic forced shutdowns, with more takeout and delivery, NRG began to rethink its systems. - [A Ramble Through Historic Wakefield Village: An Edible Itinerary](https://ediblerhody.ediblecommunities.com/about-us/about-us-ramble-through-historic-wakefield-village-edible-itinerary/) - Enticing eateries feed a vibrant spirit on main street What keeps a historic village like Wakefield alive and thriving in an era of big-box stores and shopping malls? It stands as a prime example of what a respect for traditions, a welcome for new enterprises, a talent for reinvention and a solid sense of community can accomplish. - [On Board for Upscale Picnics](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-board-upscale-picnics/) - What could be more appealing for an easy pickup supper or an upscale picnic than a spread of charcuterie and cheeses, unusual condiments and a glass of wine? Those were the thoughts of Elyse Pare and her partner Geza Tanner when they opened Graze on Main last Thanksgiving. The two met on a Long Island wine-tasting trip several years ago—over a charcuterie board, as it were. Geza had trained and worked in European food and wine establishments; he is originally from Hungary. - [Noodles and Dumplings - I'll Drink to That](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-noodles-and-dumplings-ill-drink/) - Eateries that specialize in handmade Japanese ramen noodles and Chinese dumplings are not commonplace here in Southern New England, but when Johnson & Wales grad Yuan Yuan, chef-owner of Y Noodle & Bar, saw the success of a noodle shop in Boston, she thought, “Why not in Rhode Island?” - [Foraged Flavors for Sensational Scoops](https://ediblerhody.ediblecommunities.com/about-us/about-us-foraged-flavors-sensational-scoops/) - Remember how an ice cream cone can make you feel like a kid again? “What can’t easily be described can always be felt—a big feeling to have,” explains Alex Maddalena, about the name, Big Feeling, for his ice cream and sorbet pop-up business in Providence. He also strives, in all of the unusual flavors he churns out, to use the most flavorful, eco-friendly and humanely produced ingredients he can find (cacao from Tanzania; vanilla beans from a family farm in Hawaii), along with local fruits, fresh herbs and seasonal blossoms, to create “big feelings” about his frozen desserts. - [Harvesting Hope Spring 2021](https://ediblerhody.ediblecommunities.com/shop/shop-harvesting-hope-spring-2021/) - Eva Agudelo and Her Band of Volunteers Rescue Food from Area Farms For Hungry Rhode Islanders The ancient practice of gleaning goes back at least as far as the Old Testament. In Leviticus 19:9–10, a “law” was handed down, stating: “When you reap the harvest of your land, do not reap to the very edges of your field or gather the gleanings of your harvest ... Leave them for the poor and the foreigner.” - [Bofo Baking](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-bofo-baking/) - This winter, customers lined up outside (with social distancing) to have a chance to grab the breads and pastries that Jeff Collins and his crew are turning out at South County Bread Company. Collins took a circuitous route to baking and then opening his own bakery. First, a culinary arts degree at Johnson & Wales and a stint as a sauté chef, then switching to doing sales in New Jersey. One day he thought, “What about baking? - [Knockout Pasta](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-knockout-pasta/) - Stephen Bird’s secret suffix for his homemade pasta shop: Litl Rhody Pasta K.O. could be “knockout.” “The ‘K.O.’ starts a conversation,” Bird says. For, in addition to producing handmade pasta and pasta entrées in a small Tiverton establishment, he enjoys the small-town feel of getting to know customers by their first names and even giving them an I.O.U. if they forget that he’s a cash-only operation. - [Fufu is Flyin’](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-fufu-flyin/) - Over the years, Rhode Island has welcomed a few restaurants serving West African food, but in this time of TikTok and trending foods the West African staple called “fufu” has come into its own. That’s certainly a good thing for Augusta Marsh-Socree and Michelle Davidson, the mother-and-daughter team behind Glorious West African Restaurant. Their small-but-mighty eatery in South Providence keeps their menu streamlined, with just a handful of offerings and daily specials. But fufu with pepper soup, jollof rice (cooked with a spicy tomato broth) with chicken, spicy spinach and fried plantains are regulars. - [Chi Kitchen Brings New Energy to New England Menus](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-chi-kitchen-brings-new-energy-new-england-menus/) - Small-Batch Local Kimchi is a Perfect Fit for Healthy Eating Although there are already 180 registered types of kimchi, the spicy cabbage-based Korean condiment, Minnie Luong and husband Tim Greenwald felt the world was ready for some new variations on the theme. In 2015, they moved to Providence to set up Chi Kitchen, making two kinds of kimchi. Both are made from Napa cabbage (and branded “Napa”), though one is a traditional recipe that includes fresh-pressed black anchovy sauce and the other is a vegan version that uses miso to create that characteristic kimchi umami. - [Wonder Woman Skin Care](https://ediblerhody.ediblecommunities.com/shop/shop-wonder-woman-skin-care/) - Some of us are born with it: sensitive skin. And most of us develop them: wrinkles. Marlene Wojcik wasn’t finding a product that helped with either, so she invented her own: Wonder Face Cream, the flagship product of Earth Essence Herbals. She never guaranteed that the face cream would take wrinkles away, but customers kept returning to her, saying, “But it makes my skin look so much better—I’ll take two more jars!” After a 12-year career in social work, Wojcik set up a business making decorative pins, and from there started her own herbal products business. - [The Black Leaf Tea and Culture Shop](https://ediblerhody.ediblecommunities.com/shop/shop-black-leaf-tea-and-culture-shop/) - Owner/Founder Amber Jackson Steeps a Thoughtful Brew of Comforting Teas and Community Activism Growing up in a household of female relatives with Southern heritage, Amber Jackson was often given this advice when she felt a little under the weather: “Drink some tea and take a nap.” - [What's in a Name? Pastelito or Empanada?](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-whats-name-pastelito-or-empanada/) - When Tony Lugo was a teenager, his older brothers would be outside playing sports while he was in the kitchen, with his mother (Anny) and his grandmother (Ana Maitilde), learning to cook classic Dominican dishes, including pastelitos—called empanadas in other Latin American countries. Lugo uses both terms for the pastries he makes at his Dominican eatery, Matilda, and most of his pastelitos are fried. Despite the business name, Lugo does not use his grandmother’s recipe for his pastry dough, but a vegan version that he developed. - [Get Your BBQ Mojo Working](https://ediblerhody.ediblecommunities.com/eat/eat-get-your-bbq-mojo-working/) - When chemist Walt Palm was a teenager, working in his father’s Pittsburgh restaurant, he always had the idea that he might later use his family’s recipes to start a business. He began a catering business in 2015 doing just that, to build up some capital to produce his Palm’s Locally Made barbecue sauces. He began by alternating catering one week and sauce-making the next, though he now focuses on just the sauces (his day job is as a laboratory manager with the Narragansett Bay Commission). He achieved organic certification for both his Mojo Honey Heat and Mojo Smoky Love. - [Rhode Island Distillers Brew a Handy Product](https://ediblerhody.ediblecommunities.com/shop/shop-rhode-island-distillers-brew-handy-product/) - By late March, inspired by news of distilleries across the country, five local establishments had received the necessary go-aheads from regional and federal agencies to adapt their operations to making hand sanitizer with the proper percentage of alcohol required to kill germs (over 60%). Sons of Liberty Spirits Company chose one of the two approved World Health Organization formulas, using high-proof alcohol (used in crafting their vodka), glycerin, hydrogen peroxide and water. “We hit the ground running,” says Marketing Director Bryan Ricard. - [Finding Relaxation in a Lavender Field](https://ediblerhody.ediblecommunities.com/things-do/things-do-finding-relaxation-lavender-field/) - When out of his PPE, South County anesthesiologist Henry Cabrera wears another hat at his 14-acre Green Hill farm: relaxing visitors with the sights and scents of 4,000 lavender plants and the delight of watching unusual farmyard animals, as well as a few exotic creatures—endearing alpacas and a startling white peacock. He’s planted 10 lavender varieties (in three colors) that will bloom the entire summer, and he has set up Cut Your Own Lavender days, in two-hour slots, with tickets ordered online before the event so there will be plenty of room and safe distancing for those who attend. The first Lavender Day is June 27. - [Raimondo’s Warning Becomes Rhode Island’s New Badge of Honor](https://ediblerhody.ediblecommunities.com/shop/shop-raimondo-s-warning-becomes-rhode-island-s-new-badge-honor/) - On March 22, Governor Gina Raimondo, frustrated with Rhode Islanders not taking her social distancing advice seriously, warned us all to “Knock it off.” Asher Schofield, co-owner of Frog & Toad in Providence, enlisted Maret Bondorew to put the phrase on a T-shirt. The shirts went viral and with them came culinary collaborations. - [Doughnuts and Drive-Thru: Rhody Bakeries Rise to the Challenge](https://ediblerhody.ediblecommunities.com/shop/shop-doughnuts-and-drive-thru-rhody-bakeries-rise-challenge/) - As many restaurants, grocery stores and other food providers have turned to curbside pickups or even home delivery, so too have many local bakeries, with variations among them for how much variety they can now offer, how the pickups work and the innovations they have come up with to keep their businesses running in some capacity. - [The Meza Family’s Newest Venture](https://ediblerhody.ediblecommunities.com/drink/drink-meza-family-s-newest-venture/) - Note: This story was produced for our spring 2020 issue before the COVID-19 crisis. Please see end of article for business updates. Dolores Introduces Authentic Regional Cooking of Oaxaca and Puebla From the time of the 19th century Mexican-American War (or even earlier), there have surely been crossovers from Mexican cuisine into American cooking. The 20th century cemented the popularity of Cal-Mex and Tex-Mex with chain restaurants serving billions of burritos and trillions of tacos. - [Sharpening Knives, Skills and Knowledge](https://ediblerhody.ediblecommunities.com/shop/shop-sharpening-knives-skills-and-knowledge/) - What do you do when you are impressed with the lemonade stand efforts of two very enterprising daughters? You teach them a skill they can use to start up a small business. That’s how it happened for Todd Blair and his daughters Isabel, 13, and Abby, 11. Todd had worked at Dean & DeLuca’s gourmet specialty shop 20 years ago, and he was on the team that used a lot of knives. Thus, a hobby of sharpening tools and knives for family and friends became a way to insert “commerce and community” into the girls’ STEAM education at the Quest Montessori School. - [It's Less about the Junk, More about the Java](https://ediblerhody.ediblecommunities.com/drink/drink-its-less-about-junk-more-about-java/) - At Junk & Java, an eclectic café in Westerly, “junk” initially meant a few retail items, explains owner Alexis Tattersall. “But as it evolved,” she said, with a smile, “the café took over.” And so did the “java,” which includes locally roasted coffee, a cold brew, espresso and all the combinations of either with steamed milk (dairy, oat, coconut, soy or almond). Ten specialty lattes sound a bit like the pastries below the ordering counter, such as cinnamon roll, chocolate chip cookie, plus daily or weekly specials. - [The Eatery is Humming Along](https://ediblerhody.ediblecommunities.com/eat/eat-eatery-humming-along/) - There are five species of hummingbirds in Jamaica—it’s also the national bird. Three are endemic to the island, which means “native and restricted to that area.” And though jerk chicken is often thought “endemic” to Jamaica, it’s definitely not restricted. Jamaican natives Dezna Bowen and her husband, Abraham Parkes, co-owners of Humming Bird restaurant, serve up a terrific jerk chicken as well as jerk shrimp, curried goat, “rasta pasta” (with shrimp and crabmeat), a “brown stew chicken” and many Jamaican-inspired salads and sandwiches, with Jamaican place names. - [These Z’s Won’t Put You to Sleep!](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-these-z-s-won-t-put-you-sleep/) - Quite the opposite! Z Pita Chipz are perky, super-thin pita chips made crispy by owner Heather Zoller and lightly seasoned with sea salt. She gives the chips a slight curl, the better to hold on to and crunch, like the long-ago ad that stressed “can’t stop eatin’ ‘em!” Heather’s road to her current business began with a college job, when she worked part-time for a Lebanese family who owned a popular but now-closed restaurant in Wakefield. - [Gold Stars for 50 years of Dave’s](https://ediblerhody.ediblecommunities.com/shop/shop-gold-stars-50-years-dave-s/) - It makes sense that customers enter each of the 10 Dave’s Marketplace locations in Rhode Island through the produce section, since owner/founder Dave Cesario got his start as a young teenager working for a fruit stand on Federal Hill. Each day, he would be sent to track down the best produce at the Providence Produce Market, and his passion for the freshest food possible—in all departments of his Marketplaces—has continued ever since. - [Rowing and Roasting](https://ediblerhody.ediblecommunities.com/drink/drink-rowing-and-roasting/) - The father-daughter business of Seaworthy Coffee Roasters is run by Chad and Jenna Hetzell, out of New Jersey and Rhode Island, as co-owner and co-owner-roaster, respectively. Both are passionate about the water (thus the name): Chad for sailing and Jenna for rowing. She began rowing as an undergrad at the University of Rhode Island and wound up as a coach, working part-time as a barista and a roaster. She found that she loved the coffee connection as much as the water one, with parallels in patience and trusting her senses to guide her. - [A Calendar of 12 Tea Towels](https://ediblerhody.ediblecommunities.com/about-us/about-us-calendar-12-tea-towels/) - As a child who loved to draw, Leah Ammerman labeled one of her pictures “cricicis,” spelling it as she heard “crickets.” When she began her own graphic design business, she gave it that name, Cricicis Design (two hard “c’s” and a soft one). After she moved to Rhode Island four years ago, Stock Culinary Goods became a steady client, and owner Jan Dane invited her to make something to sell at the store. Thus, she created screen-printed tea towels in a Providence design, a Block Island one, one with spark-plug lighthouses and ... 12 towels with veggies, fruits and foods for each month of the year. - [Spice Up Wintertime with Small-Batch Salsas](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-spice-wintertime-small-batch-salsas/) - Often a small-business food producer begins by making gifts for friends and family and takes off from there. So it was for Trafford Kane—co-owner and chef at Trafford Restaurant in Warren from 2011 to 2014—who began to turn out jams, jellies and finally salsas to thank his daughter Julia’s teachers. Their enthusiasm pushed him forward. He hit the farmers market in Attleboro in the summer of 2018, and he’s never looked back. - [Notable Edibles, C'est Bon, C'est Belge](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-notable-edibles-cest-bon-cest-belge/) - That motto at Crepe Corner rings true. Chef Natacha Legein, along with her mother (and head baker) Chantal Mafuta, offer truly alluring Belgian dishes in the heart of Pawtuxet Village— from large but delicate crepes stuffed with savory or sweet fillings to authentic Belgian waffles, with toppings sweet or savory, such as roast turkey with homemade cranberry sauce in winter. - [A Neighborhood Store with Specialty Flair](https://ediblerhody.ediblecommunities.com/shop/shop-neighborhood-store-specialty-flair/) - A small specialty foods store on Providence’s East Side has such an expansive variety of imported and local items that it could sponsor a captivating scavenger hunt. How many brands of chocolate bars can you find? (30+) What’s the most unusual jam/jelly? (Blueberry sumac or yuzu marmalade.) Ditto for frozen sausage? (A rabbit-pork-ginger blend.) How many items from Spain can you count? How many other countries are represented? How many items are produced in New England? - [Made with Coconut, Rum and Plenty of Love!](https://ediblerhody.ediblecommunities.com/drink/drink-made-coconut-rum-and-plenty-love/) - After many years as a Rhody bartender who fell in love with mixology, Victor Regino is now instructing bartenders about his own brand of a rum-and-coconut-cream drink called Papi’s Coquito. “Because it’s my grandmother’s recipe, it’s especially great to be making it and distributing it in liquor stores, breweries and restaurants all over the state,” Victor says. Coquito is a special-occasion drink in many Dominican and Puerto Rican households. - [End of an Era for Wickford Gourmet](https://ediblerhody.ediblecommunities.com/about-us/about-us-end-era-wickford-gourmet/) - Joe and Donna Dubé met at URI in the ‘60s. After graduation, Joe’s sales career took them around the Midwest with Libbey Glassware until 1981, when they moved back east, to Wickford. They bought a two-building property on West Main Street, raising their family in the back building and their business in the front. First a tea shop, followed by a deli, restaurant, coffee bar, catering, cooking school and gift basket business. In 1998, they also opened the Wickford Gourmet Factory Outlet, just outside the village, with discontinued or closeout items at 40– 60% below retail prices. - [Vegan Meals Straight to Your Door](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-vegan-meals-straight-your-door/) - Whether you’re looking for a vegan meal for yourself or for a dining companion, they can be hard to find in many restaurants, unless that’s their specialty. The option of vegan home delivery occurred to Dean and Julie Couchey when they moved back to Rhode Island during the Covid lockdown, and SoCo Vedge was born. - [Westerly's Renaissance](https://ediblerhody.ediblecommunities.com/shop/shop-westerlys-renaissance/) - A Wave of New Restaurants Reflect the Renewal Underway in Rhode Island’s Southernmost Seaside Town In the Italian Renaissance, many small towns and larger cities had patrons— for building churches, for supporting artists and architects, for initiating civic ventures. It’s therefore fitting that Westerly, so thickly settled by Neapolitans, Calabrians and Sicilians in the late 19th and early 20th century, should be undergoing a vibrant decade-long rebirth, set in motion by the patronage of Chuck Royce, with assistance from his son-in-law, Dan King. - [Genuinely Italian, Genuinely Delicious](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-genuinely-italian-genuinely-delicious/) - Marco Minieri could not help repeating this phrase, describing the piadini sandwiches (on imported Italian flatbread) he and wife Allison Kimmel prepare at their Bottega Bocconi, which they call an Italian Market, Salumeria (deli) and Caffeteria (sandwich shop). He insists on not “mixing the meats,” as they do in Italian-American grinders, in order to highlight the flavor of the prosciutto, mortadella, salami or porchetta (there are also veggie piadini, with marinated eggplant or arugula with mozzarella and garnishes). - [Senegalese Superfood](https://ediblerhody.ediblecommunities.com/drink/drink-senegalese-superfood/) - Hibiscus flowers are treasured for their beauty as outdoor shrubs, houseplants or, in the case of the West African species Roselle Hibiscus sabdariffa, for the fruity flavor they give to tea or juice. Senegalese native Bacary Diatta grew up with the latter plant, and he came to the U.S. in 2008 to start up a business that would have “value in daily life—something that is good for all of us.” When he noticed how carefully American consumers read ingredient lists and how quickly vegan food has grown in popularity, he decided to make a product based on Hibiscus sabdariffa that would pack more punch than the tea. - [You Scream, I Scream, Even the Dog Screams for Ice Cream](https://ediblerhody.ediblecommunities.com/about-us/about-us-you-scream-i-scream-even-dog-screams-ice-cream/) - Throughout high school and college, Warren Sternberg worked at South County’s legendary small-batch creamery, Brickley’s, where he learned to love making ice cream. After a corporate stint, he realized he wanted his own small-business venture, specifically ice cream. Thus, six years ago, he and wife Jess opened Clementine’s, in East Greenwich (EG), named after their Chocolate Lab. In 2020, they opened a second location, in Middletown, and this spring, needing a bigger production site and better parking, they moved the EG operation to a spot on Route 2 (the former Beacon Diner). - [Come for the Zucchini, Stay for the Picnic](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-come-zucchini-stay-picnic/) - Kat Jackson has worked her family’s farm in Green Hill since she was big enough to grab a snow pea. The Jacksons sold farm-grown fruits and veggies at The Farmer’s Wagon in Charlestown for 38 summers. In 2011, Kat and husband Blake Holland moved the farm stand to West Beach Road (next to Route 1), and, in November 2021, they opened a large post-and-beam barn on that property to become a year-round market, bakery and café, called Quonnie Farms. They still farm 20 acres in Green Hill, but they’ve gradually added blueberry bushes and flower patches, plus greenhouses and a workshop at the Quonochontaug location. - [Matt and Kristin Gennuso End a Cherished Run at Chez Pascal](https://ediblerhody.ediblecommunities.com/things-do/things-do-matt-and-kristin-gennuso-end-cherished-run-chez-pascal/) - On to Their Next Adventure, a Husband-and-Wife Team Reflect on 19 Years of Cooking for the Community The story of Matt and Kristin Gennuso’s 19-year sojourn at Chez Pascal is the tale of a daring young couple taking over an established French bistro and quickly adding to that fine dining with a hot dog cart in the park across the street. Several years later, they converted a linen truck into one of Rhode Island’s first farm-to-table food trucks, parking it at Roger Williams Memorial Park, in downtown Providence. - [Baking Up a Dream](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-baking-dream/) - Katie Dickson has been at the helm of Warren’s popular State Street restaurant bywater since it opened in 2015. With a menu highlighting local, seasonal fare and the flavors and tastes from trips abroad, a following grew, along with a very talented staff. Last year Dickson followed her desire to expand the restaurant and pursue her dream of a bakeshop with “flavorful dark sticky sourdough bread,” as she had experienced it in her widespread travels. Thus three sourdoughs—pan loaf, baguette and a seasonal boule—are the cornerstone of bywater Bakeshop, with Benny Hayes as head baker. - [Black History Distinguishes Catering](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-black-history-distinguishes-catering/) - Two bits of history are tucked inside Liberian American Jessica Zeon’s enterprise, Distinguish Catering. One is that Black Americans were the first to create a business out of catering and event-planning (late 18th and early 19th centuries, in Philadelphia). The second is that after slavery was abolished, some of the first freed African American slaves migrated back to Africa to create a better future, establishing Liberia on January 7, 1822. - [Lucky Us!](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-lucky-us/) - Salivating over the glass case filled with treats at Clover Desserts, you can’t help but ask—how did baker Courtney Staiano do that? The texture of matte velvet? The charming petit gateaux in seasonal flavors? The answers to those questions are “composed desserts”: a skill Staiano picked up at Johnson & Wales and has practiced until it’s second nature. What that means is making different flavors of mousse and freezing them so that they can be cut and stacked atop a cake layer and given a smooth glaze. Unusual flavors abound: bergamot-lemon tart with Earl Grey meringue; matcha panna cotta; raspberry angel food cake. - [Making Tamales Takes More than Masa](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-making-tamales-takes-more-masa/) - A Time-Honored Food Tradition Keeps Lost Loved Ones Close at Heart Jesús de la Torre holds a dried corn husk up to the window to see if he has thoroughly covered the wide (and smooth) part of it with just enough masa, the ground-corn paste that is the foundation for a tamal filling. He notices a couple of “holes” to patch, so he places it back in his palm and spreads a bit more masa on the husk. “Drafty tamales are no good,” he says, with a rueful smile. “My sisters would be teasing me right now.” - [Chowder to the People with Spice Packets and a Food Truck](https://ediblerhody.ediblecommunities.com/shop/shop-chowder-people-spice-packets-and-food-truck/) - When Muriel Barclay de Tolly opened Muriel’s Restaurant in Newport in 1985, she had no idea that her seafood chowder would land her in the Rhode Island Chowder Hall of Fame. Nor could she have predicted that more than 30 years later, her daughter Katie Potter would revive the chowder’s popularity by starting up the Newport Chowder Company, offering Muriel’s award-winning recipe with a spice and herb packet for DIY cooks. Potter is the youngest of Muriel’s six children. - [The Pick of Pickles](https://ediblerhody.ediblecommunities.com/shop/shop-pick-pickles/) - Many a new food business starts with a taste of “home,” and it was no different for Sam Chesebrough, owner and pickle-maker of Pickily. Chesebrough, a fan of his grandmother’s pickles “his whole life,” adapted her recipe for Pickily’s first product, Pickily Cukes. The cucumbers are in a liquid brine that contains vinegar, honey, sea salt and mustard seed, and using the same ingredients, Chesebrough went on to pickle sweet peppers, red onions, beets, cauliflower, Brussels sprouts and other seasonal specials. - [Chocolate Bars, Truffles and More!](https://ediblerhody.ediblecommunities.com/shop/shop-chocolate-bars-truffles-and-more/) - If it’s shiny, explains chocolatier Aura Fajardo Quintero, the tempering of the chocolate has been done slowly and carefully, an advantage of her micro-batch artisanal method for making chocolate bars and confections for Aura’s Chocolate Bar. Fajardo Quintero came to Rhode Island in 2004 from Venezuela and enrolled at Johnson & Wales for pastry arts but found herself drawn to chocolate-making and so she got a second degree in food service management. - [Pasta for Everyone at the Table](https://ediblerhody.ediblecommunities.com/shop/shop-pasta-everyone-table/) - Steven D’Andrea comes from a large Italian family that does not hold back critiques of food at their table. But the first time he brought a gluten-free lasagne to a family dinner, no one believed him! He’d used the fresh gluten-free (gf) pasta that he’d developed over years of searching for gf pasta for his own health issues. This pasta cooks in two to three minutes, has none of the texture issues of many dry gf pastas and can jump from the freezer into boiling water with the same cooking time. D’Andrea’s Woonsocket-based business, GF Pasta Co., launched on Black Friday 2020, as an e-commerce company, and it is booming. - [Notable Edibles Pies on the Rise](https://ediblerhody.ediblecommunities.com/shop/shop-notable-edibles-pies-rise/) - Everyone has turned to “comfort foods” during these pandemic times, and the cooler seasons add to that craving. Pies of all kinds are trending, and Gina Herlihy is riding that wave, after long dreaming of her own bakery. “Food in my household has always been a way of expressing love,” she remembers, from her childhood as a first-generation Cape Verdean and, later, as a stay-at-home mom of three. She has worked in restaurants since her teens, evolving her tastes and talents along the way. After a five-year stint at Ogie’s Trailer Park, she took the leap, opening PVD Pies in April 2020. - [Kin Southern Table + Bar](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-kin-southern-table-bar/) - Genuine Comfort Food and a Welcoming Vibe Make You Feel Like Family in Julia Broome’s New Downcity Eatery Laid-off and lonely during the Covid-19 lockdown, Julia Broome did what many in their early 30s were doing: She dreamed of a different future, even a different career. But she did something that few did: She wrote down her dream. She made outlines and lists and plans. Then she hunted for a location, found contractors and ... opened Kin Southern Table + Bar in downtown Providence at the end of March 2021. - [From Croissants to Bread to Cheesecake](https://ediblerhody.ediblecommunities.com/shop/shop-croissants-bread-cheesecake/) - Ben Ryan has wanted to be a baker since the age of 3. At 11, he sold his banana breads at former Old Chepachet Village. He continued to bake (though not commercially) during his teens, and as part of his homeschooling experience, his parents opened a bakery in Pascoag and named it Ben’s Bakery. When his three siblings showed an interest in turning their family home in Mapleville into a working farm 10 years ago, they opened The Village Bake Shoppe as a part of the Mapleville Farm enterprise. They’ve expanded by building a commercial kitchen and store inside the family farmhouse. - [New Harvest in a New Space](https://ediblerhody.ediblecommunities.com/drink/drink-new-harvest-new-space/) - From a drafty shed in Rumford, to a Pawtucket mill building plus a café and bar in Providence’s Arcade, to the new and spacious Farm Fresh food hub in Providence, New Harvest Coffee owners Rik Kleinfeldt and Paula Anderson have stayed true to their mission: to offer customers single-origin coffees (from Latin America and East Africa), house-roasted beans and custom blends. In 2013, they added unusual beers and whiskeys, and they will do the same at their new location. - [Irregardless Biscuit](https://ediblerhody.ediblecommunities.com/about-us/about-us-irregardless-biscuit/) - It’s fairly certain that many folks who discover the new restaurant in Providence will question its name: Irregardless. “When people say to us, ‘It’s not really a word,’” co-owner James Dean explains with a grin, “We say, ‘Our restaurant didn’t start as a real restaurant, either.’” Indeed, it was conceived by Dean and co-owner Joe Hafner, former head chef at Gracie’s. When Hafner was there, over 14 years ago, he met Dean, a senior academic technologist at RISD (design expert) and fellow foodie. The two struck up a friendship because of their mutual interests. - [To Be of Use ...](https://ediblerhody.ediblecommunities.com/shop/shop-be-use/) - In the years between 2010 and 2023, business partners Chad Hoffer and Anna and Tyler Burnley have established two of Aquidneck Island’s restaurant winners: TSK (Thames Street Kitchen) and Mission (in Middletown) and now, their newest venture: Utility. In considering the vacant space next to Mission, they decided to “dabble in retail,” in Anna’s words. - [A Taste of Naples in Narragansett](https://ediblerhody.ediblecommunities.com/about-us/about-us-taste-naples-narragansett/) - Walking into Galleria Dolce, you feel the slower pace of a European café. There’s a couch corner with plants; artwork on the walls; a half-dozen tables divide the couches from the bakery case. The father-daughter team of Paul and Sabrina Labbadia (her sister bought and runs Scialo Bros. Bakery on Federal Hill in Providence) are intent on creating a laid-back space just like Napoli. Customers may stop by for coffee and pastry; for breakfast (toasts and smoothies); for lunch (panini and weekend specials of pizza strips, calzones or spinach pie); or for tasty takeout treats. - [Notable Edible's, Loving the Planet and People, Too](https://ediblerhody.ediblecommunities.com/shop/shop-notable-edibles-loving-planet-and-people-too/) - Mike Simpson, a co-owner of Lovewell Farms—Rhode Island’s only USDA organic hemp farm—has worked in cannabis policy for almost 20 years. His co-owners, Ryan Plante and Emily Cotter, also have many years of experience in horticulture and drug policy activism. - [South County Bread Co. is on the Rise](https://ediblerhody.ediblecommunities.com/eat/eat-south-county-bread-co-rise/) - Jeff Collins’ first brainstorm blew in after stints working in a restaurant and then selling cutlery. “What about baking?” this Johnson & Wales grad thought. “You work in the morning; you make what you make and you’re done!” - [One Good Deed Leads to a Food Business](https://ediblerhody.ediblecommunities.com/about-us/about-us-one-good-deed-leads-food-business/) - When Johnson & Wales grad Barbara Sarno watched a friend struggling with various weight-loss diets while eating non-nutritious foods, she dreamed about creating a healthy snack for her. After 32 formulas of chopping and mixing almonds, unsweetened coconut and raw honey together, she came up with Clean Energy Bars. The “original” bar also contained flaxseed, oats, sea salt and cacao nibs, its flavor appealing to Sarno and her friend; its ingredients are organic, gluten-free, soy-free, dairy-free, with no rice syrup or processed protein powders. - [Sunrise Snacks to Sunset Suppers](https://ediblerhody.ediblecommunities.com/about-us/about-us-sunrise-snacks-sunset-suppers/) - The loyalty of the neighborhood to Caprichos Antioquenos Bakery & Restaurant is evident on a Sunday evening around 7:30 pm. The eight tables are packed, separate lines for savory or sweet items form down the center and customers keep coming in the door. The eatery’s hours (daily from 5 am to 9 pm) pinpoint another loyal cadre: nurses, doctors, construction workers, first-shift workers. - [Having a Wonderful Time with Bonbons](https://ediblerhody.ediblecommunities.com/about-us/about-us-having-wonderful-time-bonbons/) - Chocolatier Miguel Allis attributes his colorful and unusually flavored bonbons to “my background and my heritage and my high standards—I wouldn’t put something out there if I didn’t like it myself.” Certainly, Miguel’s Mexican heritage and his culinary training in Mexico City influenced the Mezcal Bonbon, with its smoky spirited kick. And the tropical fruits in the Mango Passion, with a passionfruit and mango caramel inside a white chocolate shell taste like “south of the border.” - [Take a Walk on the Wild Side](https://ediblerhody.ediblecommunities.com/about-us/about-us-take-walk-wild-side/) - “Sure, it’s a little bit Lou-Reed-ish,” says chef Ginger Costa, as she slides some muffins in the oven. “At this time of life, it’s an adventure.” She is referring to Wild Side Market opened this spring, in Pawcatuck, Connecticut, with husband Steve Reis, after spending 20 years developing a loyal prepared-food following at Wakefield’s Belmont Market. And that came after eight years of catering and running her own award-winning restaurant (Ginger’s Café). - [Rise for the Coffee](https://ediblerhody.ediblecommunities.com/about-us/about-us-rise-coffee/) - Though the Civil War–era carriage house has served many functions, its current incarnation as a coffee bar, Rise ’N Shine, took shape in builder Neal Kaplan’s mind gradually. He wanted to “jump start” the Smith Hill neighborhood and has created a cozy haven with soft cushions, velvet pillows and banquette seating. He knew the space had once been a cobbler’s shop and wanted to pay tribute to his cobbler great-grandfather. And he and wife, Karen, are self-described “coffee snobs,” so it’s all about the special drinks, especially the coffee incarnations. - [Well-Seasoned with Food Puns and Feminism](https://ediblerhody.ediblecommunities.com/about-us/about-us-well-seasoned-food-puns-and-feminism/) - Amy Larson was only 10 when she realized that “opportunities and life were different for women than for men.” But after she participated in the Women’s March in 2017, she felt the importance of spreading the message “as loudly as possible.” She was working a corporate job in Boston when she came up with the tag line “Smash the Garlic and the Patriarchy” for a T-shirt. Demand for that slogan—now on tea towels, aprons, sweatshirts, hats, baby clothes, et al—spurred her on to others. “Shuck the Patriarchy” is especially popular in the Northeast. - [Stackin' Waffles and Chicken Sandwiches](https://ediblerhody.ediblecommunities.com/about-us/about-us-stackin-waffles-and-chicken-sandwiches/) - Although his parents were Ghanaian immigrants, Edmund “Eddy Stacks” Addai is a born-and-raised Rhode Islander, with strong family ties to the South and a passion for Southern cooking that he’s determined to share. After graduating from URI in 2017, he had an idea for The Stack House in the Emporium, close to campus, and that dream came true in October 2022. Addai had built up a following with a takeout business in Providence during 2020 and he plans to open a second location in the Charles Street area early next year. - [Shewatuck Farm Incubator](https://ediblerhody.ediblecommunities.com/about-us/about-us-shewatuck-farm-incubator/) - On 91 Acres in North Kingstown, a New Way of Farming If you want to challenge and change current conventional agricultural practices to ones that are more equitable for workers, produce healthier food, benefit and protect the land being farmed, bring the community closer together and grow fresh food for people in need, you must be intellectually and financially adventurous. - [Say Cheese!](https://ediblerhody.ediblecommunities.com/about-us/about-us-say-cheese/) - With cheese boards and charcuterie platters once again on the rise, it makes sense that two new cheese shops have opened in Li’l Rhody in the past few months (with a third one, East Side Cheese & Provisions, opening mid-summer). Rind, in Barrington, is owned by Ashley LaPlante and Tim Fichera, who’ve worked together in restaurants for over 20 years. During Covid, they decided to strike out on their own. Rind features cheeses from Vermont to Switzerland, plus many gourmet items, including charcuterie to complement at-home cheese tastings. - [Savoring the Caribbean](https://ediblerhody.ediblecommunities.com/about-us/about-us-savoring-caribbean/) - Savannah Campbell started culinary training on her home turf of south Jersey and earned her BA at Johnson & Wales in culinary arts and entrepreneurship. It’s no surprise that she paid close attention to the Jamaican flavors from her childhood and that she wanted to build a business highlighting them. Caribe & Co. was born last fall, producing artisan Caribbean-inspired culinary syrups. “Those flavors are nostalgic and comforting for me, so I love to share them,” says Campbell. - [Pick-Your-Own Feasts](https://ediblerhody.ediblecommunities.com/about-us/about-us-pick-your-own-feasts/) - When Maggie Mulvena Pearson launched a membership meal delivery service in Rhode Island with her friend Nikki Nix in 2016, she had no idea that seven years later, Feast & Fettle would have 165 employees and 6,500 members and would be making deliveries in New Hampshire, Massachusetts and Connecticut. - [Black Beans PVD](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-black-beans-pvd/) - Comfort From-Scratch Cooking with Adena “Bean” Marcelino Growing up in Providence’s West End in the 1980s and gathering food from her family’s large garden, Adena Marcelino was steeped in cooking and activism. The two often blended when large social events turned into organizing around community issues. - [From the Shores and Meadows of Block Island](https://ediblerhody.ediblecommunities.com/shop/shop-shores-and-meadows-block-island/) - As a person with long-time allergies and lots of medications, Johanna Ross sought knowledge from an herbalist in New York, where she taught kindergarten for many years. Remembering summer visits throughout her childhood, she moved permanently to Block Island in 1996 and started making Island Mist bath and beauty products 15 years ago. Gathering seaweeds (bladderwrack, dulse, Irish moss and kelp), rosehips, wildflowers (yarrow, dandelion, cleavers, chickweed, St. - [Cookbooks and Much More](https://ediblerhody.ediblecommunities.com/shop/shop-cookbooks-and-much-more/) - Tradition holds that a child might follow in the footsteps of a parent, but in the case of Lizzy Young, she went through other careers before ending up as an antiquarian bookseller, as her father Roy, at 88, still is. Her business, lizzyoung bookseller—cooking, cocktails & culture happened after raising children, working as a pastry chef for a decade and then as a food editor at Gourmet. As an empty nester, she turned back to her father’s rare-book interest and decided to be a specialist, with food history and culture as a one of her main offerings. - [Notable Edibles, Bean-to-Bar Chocolate](https://ediblerhody.ediblecommunities.com/shop/shop-notable-edibles-bean-bar-chocolate/) - Bean-to-bar chocolate-makers are completely different from chocolatiers, stresses Steven Schneider, who established Gansett Craft Chocolate in June 2022 with daughter Ella. Chocolatiers use tempered chocolate to create all manner of bonbons and bars ... but they do not begin their process with raw single-source cocoa beans, as do the Schneiders. A basic view of the process: Beans are roasted, cracked and winnowed down to cocoa nibs; nibs are ground into a liquid (chocolate liquor) in melangers (stone-on-stone grinders); and then tempered and molded. - [Yagi Noodles in Newport](https://ediblerhody.ediblecommunities.com/eat/eat-yagi-noodles-newport/) - With Ramen Noodles Handcrafted Daily, It’s Time to Get Your Nood On! The history of ramen noodles is akin to the story of Chef Basil Yu, whose parents came from China to run a restaurant called New Canton, in Manchester, New Hampshire. And despite his parents’ admonitions about how hard a restaurateur’s life can be, Yu’s career has been centered on cooking, doing so in restaurants around the country. - [Scrubbing Up with Honey and Spice](https://ediblerhody.ediblecommunities.com/about-us/about-us-scrubbing-honey-and-spice/) - Shelagh Stone, whose “day job” is in health care, got interested in soap-making a few years ago while making candles. She found it to be more creative, and she kept the business name Watson Wax (Watson is the name of her golden retriever). Stone quickly discovered it was also more fun, experimenting with fragrance oils and essential oils, though she limits the latter due to scarcity of natural ingredients such as sandalwood (but not all fragrance oils withstand the heat needed to make the soap). - [More Bite in Your Chili Oil](https://ediblerhody.ediblecommunities.com/eat/eat-more-bite-your-chili-oil/) - A traditional twist on Chinese chili oil has bite-worthy bits of garlic and onion in the spiced and spiked oil. When iconic chef/restaurateur David Chang’s company, Momofuku, branded their own Chili Crunch last spring, they sent out scores of cease-and-desist orders to small businesses that were selling their own version ... though not including Newport’s Yagi Noodles owned by Basil Yu and Kodi Keith, who have always used the word “crisp” not “crunch.” - [Last Bite Heirloom Apples](https://ediblerhody.ediblecommunities.com/eat/eat-last-bite-heirloom-apples/) - [Chef Sherry Pocknett of Sly Fox Den Too](https://ediblerhody.ediblecommunities.com/shop/shop-chef-sherry-pocknett-sly-fox-den-too/) - Traditional and Seasonal Foods Enrich a Modern Menu at Rhode Island’s Only Native American Restaurant When I first met Indigenous Chef Sherry Pocknett of the Mashpee Wampanoag Tribe over 20 years ago, she was serving up traditional Eastern woodland food and drink as a vendor at local powwows (Native American gatherings with dancing, singing and feasting). She mentioned then that she was working on her dream of owning her own restaurant with the intent to offer authentic Native American cooking to a wider audience. Faith, determination and the blessing of her ancestors were clear in her eyes. - [Tomaquag Indigenous Gardens](https://ediblerhody.ediblecommunities.com/about-us/about-us-tomaquag-indigenous-gardens/) - Museum Tour Explores Native Foodways, Nature’s Bounty Tomaquag Museum is in Exeter, where Dovecrest, a nationally known Native American–owned restaurant, once served traditional Native American culinary dishes from 1960 until it was sold in 1984. Dovecrest owners Ferris and Eleanor Dove were known for sharing delicious Indigenous foods and cultural knowledge and people came from around the world to sample their jonnycakes, made from locally ground flint corn. - [Strawberry Moon Thanksgiving](https://ediblerhody.ediblecommunities.com/shop/shop-strawberry-moon-thanksgiving/) - Expressing Gratitude for Seasonal Gifts Through Storytelling - [Farming with Cassius and Dawn Spears](https://ediblerhody.ediblecommunities.com/about-us/about-us-farming-cassius-and-dawn-spears/) - Ashawaug Farm Honors Community and Native Farming Traditions Ashawaug Farm is where Native traditional planting methods fuse with modern practice by Indigenous farmers Dawn and Cassius Spears. The couple purchased the property several years ago with their vision to maintain the land as farmland. - [Foraging with Silvermoon LaRose](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-foraging-silvermoon-larose/) - The Knowledge of Four Generations Carries On Indigenous Traditions - [Simple Green Suppers](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-simple-green-suppers/) - A Fresh Strategy for One-Dish Vegetarian Meals - [The Boiling Water Canning Method](https://ediblerhody.ediblecommunities.com/eat/eat-boiling-water-canning-method/) - The Boiling Water Method is the grandmamma of preserving methods. You can use it to put up all kinds of delicious things—jams, jellies, chutneys, tomatoes, salsas and more. It’s truly easy to accomplish and not nearly as dangerous as many fear. Just follow your recipe—skimping on the vinegar or changing up ingredients might throw off the all-important acid balance, which keeps the food safe on the shelf—and you’re good. Here’s how easy it is: Equipment: - [Local Pantry: Rhubarb](https://ediblerhody.ediblecommunities.com/eat/eat-local-pantry-rhubarb/) - Q: Can you really preserve your own food if you have a modern (read: busy) schedule? A: No doubt about it, preserving food takes time. But it doesn’t always have to be a lot of time. There are projects that can be accomplished in a jiffy. While you might not always have the chunk of time you want to put up a year’s worth of tomatoes, there are other preserving methods at your fingertips that can help you keep your pantry stocked. Here are a few quick preserving ideas for when you have more produce than time: - [“Preserving” Local Agriculture](https://ediblerhody.ediblecommunities.com/things-do/things-do-preserving-local-agriculture/) - Canning. It wasn’t long ago that the word brought up images of calico-covered kitchens and recipes as musty as the dust jackets that bound them. But as many are discovering, “putting up” doesn’t have to mean flavors as antiquated as gelatin molds. The new wave of preserving books are full of dynamic, right-now tastes. And, for those of us dedicated to local agriculture, preserving the harvest is just a natural extension of seasonal eating—it lets you stop summer flavors in their tracks and support local growers even when fields are fallow. - [Behind the Window: A Day on Julian’s Omnibus](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-behind-window-day-julian-s-omnibus/) - Folks throughout Rhode Island enjoy the delicious eats from our local food trucks with the creativity and quality they pack into such small operations. Everyone has their favorites, but many don't know the challenges and struggles of what goes on behind the scenes, or how rewarding and fun it can be. I recently had the opportunity to do a large catering event at the SVF Foundation Visitors Day in Newport, Rhode Island, on the Omnibus, owned by Providence restaurant, Julian’s. - [Narragansett Beer](https://ediblerhody.ediblecommunities.com/drink/drink-narragansett-beer/) - A Rhode Island Homecoming Who doesn’t like a tallboy—16 ounces of cold, foamy beer? With its simple red label and proclamation of “made on merit, sold on honor,” an aluminum pint of good old ‘Gansett lager is a workhorse of a beer. A beer for after a long day at work, for a backyard barbecue, for a day out on the beach or a night out at a show, an anytime beer, the beer of New England—and the beer we almost lost. - [Last Bite Winter 2015-2016](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-last-bite-winter-2015-2016/) - [Last Bite Summer 2016](https://ediblerhody.ediblecommunities.com/things-do/things-do-last-bite-summer-2016/) - [Last Bite Summer 2018](https://ediblerhody.ediblecommunities.com/things-do/things-do-last-bite-summer-2018/) - [Last Bite Winter 2019](https://ediblerhody.ediblecommunities.com/about-us/about-us-last-bite-winter-2019/) - [Last Bite Summer 2020](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-last-bite-summer-2020/) - [Last Bite Winter 2020](https://ediblerhody.ediblecommunities.com/shop/shop-last-bite-winter-2020/) - [Beyond Policy: Growing Networks in the RI Food Policy Council](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-beyond-policy-growing-networks-ri-food-policy-council/) - Rhode Island is full of engaged food stakeholders, like eaters, farmers, fishers and nonprofits that help with the food insecure. I sat with Dawn King to discuss an engaged, conscious and enthusiastic organization in Rhode Island, another essential stakeholder in the Rhody food system: the Rhode Island Food Policy Council (RIFPC). - [The Food Recovery Network: How a Student-Led Organization Reduces Food Waste at Brown University](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-food-recovery-network-how-student-led-organization-reduces-food-waste-brown-university/) - On Earth Day the walls of Brown University’s dining hall—affectionately known as the Ratty— were lined with white bins, while volunteer students stood guard instructing diners to compost. - [Last Bite Fall 2015](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-last-bite-fall-2015/) - [Last Bite Classics Winter 2016-2017](https://ediblerhody.ediblecommunities.com/drink/drink-last-bite-classics-winter-2016-2017/) - [Last Bite: Winter 2021](https://ediblerhody.ediblecommunities.com/shop/shop-last-bite-winter-2021/) - [Last Bite Winter 2023](https://ediblerhody.ediblecommunities.com/eat/eat-last-bite-winter-2023/) - [Homegrown Cooking From My New England Roots](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-homegrown-cooking-my-new-england-roots/) - I’m a New Englander. Maybe the deep-rooted love I have for this place took hold when I first walked down Yawkey Way to see Carl Yastrzemski play his last game at Fenway. Or maybe my formative years are to blame, when I lived with my mom in a second-floor apartment in the middle of a triple-decker home in Jamaica Plain, a neighborhood in Boston, watching the community activists march down Adelaide Street and, later that same afternoon, visiting the Dominican markets for fresh empanadas. - [Greenvale's Winemaker Richard Carmichael](https://ediblerhody.ediblecommunities.com/drink/drink-greenvales-winemaker-richard-carmichael/) - Supporting local wineries does not mean sacrificing quality. In fact, one can experience the terroir of New England and celebrate local agriculture while enjoying a delicious and satisfying glass of wine that competes in the global market. This becomes abundantly clear when you taste the 2007 Greenvale Vineyard Cabernet Franc. Growing and producing wines that successfully capture the terroir of New England comes with its fair share of difficulties. Greenvale's winemaker Richard Charmichael says, "Each year brings new challenges." - [Kitchen Colors](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-kitchen-colors/) - Creating Natural Dyes from Food Waste In food as in nature, color abounds. Natural dyes, made from food scraps that would otherwise go composted or unused, suddenly inspire creative opportunities that reduce food waste. They can replace synthetic chemical colorings in foods like frostings, icings and batters. Some can also dye fiber such as yarn or fabric for clothing and pillowcases. And they can add color to DIY projects from paper crafts to homemade paints to Easter eggs. - [Aquidneck Growers Market: The Indoor Season in Newport!](https://ediblerhody.ediblecommunities.com/shop/shop-aquidneck-growers-market-indoor-season-newport/) - ’Tis the season for indoor farmers markets in Rhode Island! The Aquidneck Growers Market is just one of a number of Rhode Island winter markets open this season. - [Maple Tapping: Making Syrup on the Farm or at Home](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-maple-tapping-making-syrup-farm-or-home/) - In early February I made a visit to Osamequin Farm in Seekonk, Massachusetts, with a few of my maple-enthusiast friends for a tapping demo. We were there to kick off Osamequin’s first community maple season. Since it was soon after a large snowfall, we stepped carefully, though sometimes playing games by sliding on the icy paths as we toured the farm’s maple taps and boiling system. It was a sunny day and Farm Director Sarah Turkus instructed us on the proper method to tap a tree and collect the crystal-clear sap. - [Holiday Gift Guide 2024: Choose Rhody Made for Everyone on Your List!](https://ediblerhody.ediblecommunities.com/shop/holiday-gift-guide-2024/) - While Rhode Island may be the smallest state, it is chock full of unique, locally made food and craft items that allow you to bring a piece of Li’l Rhody wherever you go for the holidays. Whether for the hostess with the mostest or for that loved one who seems to have everything, sometimes a thoughtful, hand-crafted gift says it all. - [Last Bite Fall 2016](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-last-bite-fall-2016/) - [Salt. Fat. Acid. Heat](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-salt-fat-acid-heat/) - Samin Nosrat’s Four Essential Elements for Good Cooking - [Going with OURgrain: A Food Business Start Up Addresses Food Waste in the Beer Industry](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-going-ourgrain-food-business-start-addresses-food-waste-beer-industry/) - Every day, breweries around the world produce tons of spent grain that is often sent to landfills. Known as brewers’ spent grain (BSG), this industry by-product contains valuable and delicious nutrients that most often simply go to waste. Approximately 50,000 pounds of BSG is sent to landfills or livestock farms each year nationwide, plus, for the breweries, disposal of BSG can be costly. Here in Rhode Island, with its burgeoning craft beer scene, six passionate and ambitious Johnson & Wales (JWU) culinary nutrition students are seeking a higher and more sustainable purpose for spent grain. - [My Favorite Dumplings in Rhode Island](https://ediblerhody.ediblecommunities.com/eat/eat-my-favorite-dumplings-rhode-island/) - The beauty of dumplings. Small, yet packed with flavor, there is a variation on the dumpling in almost every cuisine worldwide. Delicious for any occasion, dumplings can be filled with the traditional vegetables or pork, or the more exotic like curry beef or custard. In Rhode Island there are so many dumplings spots to visit, I have yet to try them all. However, I definitely have my favorite amongst the many I’ve sampled so far. The following are my Favorite Dumplings in Rhode Island (in no particular order). - [Spring into the Kitchen](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-spring-kitchen/) - Joshua McFadden is an accomplished chef who combined his culinary expertise and knowledge of farming into an amazing cookbook idea. After working in highly acclaimed kitchens, such as Momofuku and Blue Hill, and spending two years farming in Maine, McFadden now owns his own restaurant, Ava Genes, and has published his first cookbook: Six Seasons: A New Way With Vegetables (Artisan Books, 2017). McFadden challenges the four seasons status quo by including two additional seasons that intertwine. - [A Conversation with Navyn Salem, Founder and CEO of Edesia](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-conversation-navyn-salem-founder-and-ceo-edesia/) - In 2009, Rhode Islander Navyn Salem founded Edesia Nutrition, a nonprofit company based in North Kingstown. She holds a business degree in media and communications from Boston College and her father is from Tanzania, which like many African nations suffers from lower life expectancy and higher death rates than the global average. Because of Salem’s ties to the African continent, her education and her compassion, she was inspired to create a U.S.–based company to address childhood malnutrition. - [Le Bec Sucré](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-le-bec-sucr/) - Note: This story was produced for our spring 2020 issue before the COVID-19 crisis. Please see end of article for business updates. C’est Bon! An Authentic French Patisserie Opens in Middletown A flavor-induced delirium hit Newport last year when a young Parisian baker and pastry chef named Bélinda Quinn and her husband, Barnaby, quietly unveiled a pop-up artisanal patisserie. “I wanted people to feel they had just stepped into Paris,” Bélinda says, smiling at the memory. - [Last Bite Heirloom Tomatoes](https://ediblerhody.ediblecommunities.com/about-us/about-us-last-bite-heirloom-tomatoes/) - [Fresh Harvest Kitchen in Westerly](https://ediblerhody.ediblecommunities.com/shop/shop-fresh-harvest-kitchen-westerly/) - Feeding the Community Through Collaboration, Education and Local Seafood When you walk into most fish markets, your eyes are drawn to a display case where fish and shellfish are nicely lined up on ice for you to peruse before making your decision. In Rhode Island, we are lucky: We have access to very productive marine ecosystems, just steps from our shores. These support healthy fish populations and economic and culturally important fishing communities, and have the potential to fill those display cases with a wide array of delicious local seafood. - [Taste the Ocean State](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-taste-ocean-state/) - The Case for Eating More Rhode Island Seafood One of the things I love most about seafood is that it offers such a wide array of flavors and textures to try. Some types are sweet, buttery and delicate. Others are meaty and full-flavored. And others are briny, clean and crisp. There really is something for everyone. - [Little Fish Food Truck](https://ediblerhody.ediblecommunities.com/about-us/about-us-little-fish-food-truck/) - Where Locally Landed “Little” Fish Offer Big Flavor Josh Berman and Nancy Martinez met while working in the kitchen at Del Posto, a Michelin-starred Italian restaurant in New York City. Now, 13 years later, they are together in the kitchen again, only it’s a bit smaller and more mobile. The husband-and-wife team run Little Fish, a food truck based out of Portsmouth that serves tacos, ceviche, spicy lobster rolls and choco flan along with other tasty treats. - [Menu Focus at Duck Press, Jonah Crab Spaghetti](https://ediblerhody.ediblecommunities.com/about-us/about-us-menu-focus-duck-press-jonah-crab-spaghetti/) - A Once-Unlucky Local Catch Turns Culinary Delicacy Mark Bryson and his wife and business partner, Alicia, opened Duck Press in the spring of 2021 with the goal of bringing a new type of restaurant to Main Street in Wakefield. The concept revolves around casual fine dining, offering upscale cuisine in a relaxed atmosphere while highlighting local ingredients. - [Sugar Kelp: Spring's Sweet Revival](https://ediblerhody.ediblecommunities.com/eat/eat-sugar-kelp-springs-sweet-revival/) - As the spring season unfolds, bringing with it a bounty of fresh flavors, there’s one ingredient making waves for its sustainability and versatility: sugar kelp! Championing this climate-friendly springtime treasure are local kelp farmers Suzie Flores from Stonington Kelp Company and Azure Cygler of Rhody Wild Sea Gardens. Their dedication to kelp farming embodies a commitment to environmental steward-ship and community vitality. Together, alongside the Sugar Kelp Cooperative, they’re not only cultivating a nutrient-rich superfood but also nurturing a sustainable culinary culture rooted in the rhythms of the seasons. - [Rethinking Hunger](https://ediblerhody.ediblecommunities.com/shop/shop-rethinking-hunger-0/) - Why Feeding Those in Need Must Focus on Nourishment When anyone in a community struggles with food insecurity, it’s everybody’s problem. In the United States alone, an estimated $90 billion in excess healthcare costs annually are associated with food insecurity, according to research from the Sodexo Stop Hunger Foundation’s study conducted by researchers affiliated with Harvard’s School of Public Health, Brandeis University and Loyola University. The social and emotional toll hunger takes on communities is harder to quantify, but no less deeply felt. - [Perry Raso and Matunuck Oyster Bar](https://ediblerhody.ediblecommunities.com/eat/eat-perry-raso-and-matunuck-oyster-bar/) - “Oh, Oysters Come and Walk with Us!” It’s a gray day on the water. Light fog veils the far end of Potter Pond. Egrets stalk the banks like tiptoeing burglars and squawking gulls wheel overhead. Perry Raso is walking among the oysters. He’s gone over the side of the boat and he’s wading around in three-foot-deep water so I can see how he farms. Reaching down into the water, he pulls up a long, black mesh bag, opens it and shows me the tiny, greenish shells inside. There are hundreds of them. - [Shopping for Wine in Rhode Island](https://ediblerhody.ediblecommunities.com/drink/drink-shopping-wine-rhode-island/) - Large-Scale Choices for a Small-Scale State Just 10 years ago, there weren’t that many places for Rhode Islanders looking for stores to shop for wine. Now we not only have a lot of options, we have a lot of different kinds of options, and the variety of offerings and stores is making us savvier wine shoppers. The wine merchants and store owners I talked to for this article are all dedicated to informing and educating their customers, and we are the beneficiaries. - [Big Skies and Bluefish](https://ediblerhody.ediblecommunities.com/eat/eat-big-skies-and-bluefish/) - Why There’s Nothing Quite Like a Walrus & Carpenter Oyster Farm Dinner - [The Chef’s Edge](https://ediblerhody.ediblecommunities.com/shop/shop-chef-s-edge/) - Knives That You Love Are Essential for Excellence, and Pleasure, in the Kitchen Most chefs will tell you that the most important tool in their kitchen is a knife. What kind of knife would that be, Chef? - [The Travelling Cleaver](https://ediblerhody.ediblecommunities.com/eat/eat-travelling-cleaver/) - In Sweden there lives a knifemaker named Robin Dalman whose handmade cutlery inspires almost fetishistic devotion. One of Dalman’s creations, a cleaver, is now making its way around the globe as The Travelling Cleaver. It’s a brawny carbon steel Honyaki blade with a stabilized birch handle and nickel bolster. A self-sustaining giveaway program on Instagram @travellingcleaver (also see @dalmanknives) has kept the cleaver in circulation since early 2019 and aims to keep doing so … forever. - [Blackfish: Fishing for Tautog by Another Name](https://ediblerhody.ediblecommunities.com/things-do/things-do-blackfish-fishing-tautog-another-name/) - Happy Halloween. The jack-o-lanterns smile in the night. There’s smoke on your breath, a shiver in your arms. And the west wind blows so cold the weatherman doesn’t need to warn us about frost. This is blackfish weather. - [The Tale of Scup and Butterfish: Please Don't Call Them Trash](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-tale-scup-and-butterfish-please-dont-call-them-trash/) - Few Rhode Islanders know that Point Judith, or Galilee, carved its way into the seafood trade by catching and selling fish no one else really wanted. Sure, boats still landed trips of codfish and yellowtail flounder, but the port—all the infrastructure, from the fish plants to the ice houses; all the hustle and bustle that one sees on the waterfront—came from the sales of fish that few Americans ever thought about: scup and butterfish, whiting or squid. - [Pulling Twine with the Wheelers](https://ediblerhody.ediblecommunities.com/things-do/things-do-pulling-twine-wheelers/) - A Rhode Island Family Remains Dedicated to the Art of Trap Fishing Corey Wheeler Forrest is a third-generation Sakonnet Point fish trapper and fish dealer, who, at age 40, works right alongside her brother and father on their trap boat, the Maria Mendonsa. “I grew up as a little girl hearing my grandfather and father talk about fish, weather, the nets. It’s the same thing today: Our conversation revolves around fish and work. It’s who we are,” says Corey. - [Eat Like a Fish](https://ediblerhody.ediblecommunities.com/shop/shop-eat-fish/) - Cast a Wider Net and Explore the Many Pleasures of Lesser-Known Fish Species From July until about Halloween, we eat a lot of scup at home, pan-seared in butter. The kids like it crispy. We also eat blackfish and striped bass, fluke, bluefish and black sea bass. Last winter I became obsessed with butterfish and whiting, and found myself cooking them again and again, unadorned, until I figured out the best way to prepare them. I like eating fish as a regular thing; nothing fancy, nothing planned. Just simple plates of food, kind of like eggs in the morning. - [Rhode Island Fisheries Caught in the Covid-19 Crisis](https://ediblerhody.ediblecommunities.com/shop/shop-rhode-island-fisheries-caught-covid-19-crisis/) - In a time of anchored ships and parked planes, we all shake our heads in daily disbelief. How can the Vegas Strip be shuttered? Disney World. New York City. Hotels and restaurants are empty. It’s grim, uncertain. Truths have emerged overnight. One of them is simple and it hits close to home in Rhode Island: The restaurant industry drives the seafood trade, and without it the working waterfront is looking bleak. - [Last Bite Fall 2018](https://ediblerhody.ediblecommunities.com/about-us/about-us-last-bite-fall-2018/) - [Last Bite: Summer 2021](https://ediblerhody.ediblecommunities.com/about-us/about-us-last-bite-summer-2021/) - [Last Bite Summer 2023](https://ediblerhody.ediblecommunities.com/about-us/about-us-last-bite-summer-2023/) - [Make the Most of Spring Greens](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-make-most-spring-greens/) - [Last Bite The Tastes](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-last-bite-tastes/) - [A Cool Dish for the Salad Days of Summer](https://ediblerhody.ediblecommunities.com/about-us/about-us-cool-dish-salad-days-summer/) - When It’s Too Hot to Cook, Cucumbers Come Calling! As a briny pickle, a soothing eye mask or a spa-worthy addition to water, the no-frills cucumber punches far above its weight. Botanically speaking, the cucumber plant’s creeping vine bears fruit, but culturally speaking we largely consider it a vegetable. My bottom line? No matter what you call cucumbers, if you’re eating them, you’re winning. - [Mussel Up to Dinner](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-mussel-dinner/) - Glistening Bivalves and Aromatic Vegetables Overdeliver Flavor and Fanciness in Under 20 Minutes Spring: The days grow longer and things start to sprout out of the ground! For those of us in New England, it’s the annual rush to gather garlic scapes, fiddleheads, asparagus—basically, anything green. We love you, gourds, but it’s time for a break. It’s not you, it’s us. - [Earthy Mushrooms for a Savory Supper](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-earthy-mushrooms-savory-supper/) - Despite Their Humble Hues, These Fungi Are Bursting with Flavor Colorful food is great, but this winter we’re defending the right for food to look unpretty, too. Especially when you cook for yourself at home. I’m talking specifically about food that runs the Instagram-unfriendly spectrum of beige to tan: the comestible equivalent of your favorite oversized sweater or fuzzy slippers. Food that comforts and satisfies but strikes a positively hibernal vibe. No hashtags, no reels, no pressure of influencing. - [Autumn Nights Mean Better Grilling](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-autumn-nights-mean-better-grilling/) - Give Those Broccoli Stems a Chance to Shine in This Grilled Green Salsa Controversial opinion: Summer grilling ain’t all it’s cracked up to be. Sure, it seems like a good idea to stand over an open fire in the dog days of summer, but in reality: Hot grill plus hot weather plus wicked humidity equals no fun for the grill master. Here’s where the beauty of “shoulder season” grilling comes in. The local produce is still peaking, the seafood is abundant and perhaps there’s just a touch of chill in the evening air. That’s an equation I can get behind. - [Friends, Rhode Islanders, Corn Lovers: Lend Me Your Ears!](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-friends-rhode-islanders-corn-lovers-lend-me-your-ears/) - A Quick, Easy and Delicious Summertime Pasta Did you hear? It’s summer in Rhode Island, and that means one thing: Eat all the corn. Fresh sweet corn season flees so quickly that we corn lovers must grasp any kernel of opportunity that comes our way. On the cob, off the cob, steamed, grilled, or raw: We stalk every chance to enjoy summer’s a-maize-ing corn bounty. - [Alliums Announce the Change of Seasons](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-alliums-announce-change-seasons/) - Wave a Flag for Team Leek in This Bright Springtime Fish Stew “You can’t make a good soup without a leek.” My dear pal Anastasia spoke these words to me early in our friendship. I hadn’t given much thought to a soup’s sine qua non previously, but I wasn’t about to counter a charismatic, six-foot-tall, stunning redhead with strong opinions about food. So, I adopted her philosophy and became a full-blown member of Team Leek. - [Alsation-Inspired Dinner with a Touch of New England Flair](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-alsation-inspired-dinner-touch-new-england-flair/) - Enjoy an Après-Ski Experience Without the Cold Feet with This Savory Winter Tart I don’t ski. Growing up in a flat, hot state combined with my own innate clumsiness means that I didn’t gain a proclivity for Alpine sports. One thing I do appreciate? Après-ski. Lounging in front of a roaring fire, wearing a cozy sweater, nibbling on something bacon-y and cheesy and washing it down with a glass of racy white wine? Sign me up! - [The Sides Make the Meal](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-sides-make-meal/) - Embrace High Heat to Discover the Crispy Sweet and Soft Sides of Cabbage and Apples Cabbage and anchovies are probably not going to win any alimentary popularity contests. In the high school hierarchy of food, cabbage likely won’t be head cheerleader and anchovies aren’t a top contender for quarterback. However, like most of us who took a back seat in high school, these two have plenty going for them. Cabbage is nutrient-dense, readily available and inexpensive. Anchovies are rich in omega-3 fatty acids and can last for at least two months in the refrigerator if properly stored, submerged in oil. - [Cool “Cooking” for the Dog Days](https://ediblerhody.ediblecommunities.com/about-us/about-us-cool-cooking-dog-days/) - Mexico Meets the Mediterranean Meets Mayberry in this Celebration of Summer Tomatoes - [Congee is Classic Comfort](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-congee-classic-comfort/) - Gussy Up This Shortcut Version with Bright Spring Colors - [Beautiful Brassica](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-beautiful-brassica/) - Cauliflower Takes Center Stage in this Quick Vegan Dinner - [A Colorful Slaw for Fall](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-colorful-slaw-fall/) - Hardy Veggies and a Piquant Dressing Are as Bright as Autumn Leaves in Rhode Island Cooking during spring’s quarantine enhanced my appreciation for what I’ve been calling “the swap.” With those pre-Covid quick trips to the market sharply curtailed and shelves at said markets often scantily stocked, I had to approach recipes with a make-it-work attitude. I discovered that whole milk plus butter could pinch hit for heavy cream and envelopes of instant hot chocolate, with a little trial-and-error, made a decent substitute for cocoa powder. - [Amp Up Weeknight Flavor with Quick Pickles](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-amp-weeknight-flavor-quick-pickles/) - Joys of Summertime Include Grill-Roasted Fish Tacos with Fresh Pickled Sweet Corn When the first ears of local corn show up at farm stands and farmers markets, we know that summer has well and truly arrived. And while few things can top Rhode Island sweet corn dripping with butter and amply salted, those ears have an expiration date: Even day-old corn can taste starchy and flat. Pickling, especially quick pickling, can give your corn some staying power. Put that pickled corn on a spicy fish taco? You get it all— heat, tang, brine and bite. - [Weeknight Fresh Meets Weeknight Flair](https://ediblerhody.ediblecommunities.com/eat/eat-weeknight-fresh-meets-weeknight-flair/) - A Savory Dutch Baby with Sautéed Spring Vegetables Elevates the Everyday Embarking on a baking project for a weeknight dinner can sound daunting but this Dutch baby, with the savory addition of whole wheat and herbs, comes together in a snap and rewards your minimal effort with a dramatic pouf when it emerges from the oven. And who couldn’t use a little weeknight flair every now and then? - [Grilled Winter Salad](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-grilled-winter-salad/) - Let Spicy Pepita Clusters Ramp Up Your Daily Dinners In winter, when darkness arrives before the 5 o’clock news, I long for something bright on my dinner plate. But without summer’s exuberant produce, I lean into heartier and sturdier vegetables. This salad hits all my sensory must-haves: bitterness from the radicchio, creaminess from potatoes, sweetness and crunch from the Asian pear, heat from the pumpkin seeds and salt from the chicken, all held together with a vinegary slick of dressing. - [A Wintry Tart with a Flair for the Dramatic](https://ediblerhody.ediblecommunities.com/eat/eat-wintry-tart-flair-dramatic/) - As a rule, I am not easily influenced. I’ve never taken a TikToker’s advice on mascara or followed a YouTuber’s diet and exercise routine. Imagine my chagrin, then, when I fell down a social media rabbit hole of the viral upside-down tart. The premise is simple: Put some stuff on a baking sheet, cover that stuff with store-bought puff pastry and bake. I lost hours watching Instagram reels and YouTube shorts. When I emerged, bleary-eyed and unkempt, I headed straight to my freezer to dig out some puff pastry, turned on the oven and started to bake. - [All Jokes Aside, Zucchini Reigns in Summer](https://ediblerhody.ediblecommunities.com/eat/eat-all-jokes-aside-zucchini-reigns-summer/) - Everyone’s Favorite Summer Squash Gets Ruffled and Grilled for a Quick and Fuss-Free Dinner Did you hear about the woman who left a zucchini in her car while she went shopping? When she got back, someone had broken in and left her three more. Ah, zucchini: the butt of summer produce jokes. - [It's Smørrebrød for Spring](https://ediblerhody.ediblecommunities.com/eat/eat-its-sm-rrebr-d-spring/) - I love a slice of bread with stuff on top. Butter and jam. Olive oil and salt. Melted cheese and hot sauce. Ricotta and honey. There’s a reason why we have that saying about sliced bread: It sets a high bar for quality and achievement. - [Rooting for Rutabagas](https://ediblerhody.ediblecommunities.com/about-us/about-us-rooting-rutabagas/) - This winter let’s change our minds about rutabagas. The humble rutabaga often gets passed over in favor of its sexier root-vegetable cousins, like turnips or potatoes, but it’s time for a rutabaga renaissance. It’s time to root for rutabagas! Also known as Swedes or yellow turnips, these nutritional powerhouses are packed with fiber, vitamins and antioxidants. Their flavor is a cross between a turnip and a butternut squash, and they overdeliver in value: a hefty rutabaga will rarely set you back more than a couple of bucks. And let’s face it: rutabaga is fun to say. - [Curd Nerds, This One's for you!](https://ediblerhody.ediblecommunities.com/about-us/about-us-curd-nerds-ones-you/) - Take It Cheesy with a Weeknight Celebration of Feta and Vegetables My love of dairy runs deep. The sentence “I just want cheese for dinner” gets ample rotation in my kitchen conversations. So, to me, a meal where a block of creamy, tangy, melty feta takes center stage sounds like the perfect antidote for a midweek slump. Fortunately, the recipe also provides ample vegetables to keep me from going too far into a lactic haze. - [Roots Farm in Tiverton](https://ediblerhody.ediblecommunities.com/shop/shop-roots-farm-tiverton/) - High-Yield Farming on a Small Footprint: an Answer to the High Cost of Farmland in Rhode Island Last year, Kelli and Mike Roberts of Roots Farm harvested 24 tons of produce, seven tons of which were greens. All of these crops were grown on their relatively small farm in Tiverton, which sits on just one-and-a-half acres. “We manage things on a much tighter bed-by-bed system,” Kelli said. “We like this scale—it allows for more [crop] diversity.” - [A Medley of Lebanese Meze](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-medley-lebanese-meze/) - Old Country Flavors Fuel Maha Chamseddine’s Busy Life The tabbouleh ingredients are arranged in neat rows of chopped tomato, onion, parsley and bulgur. When it’s time to mix them into her trademark tabbouleh salad, Maha Chamseddine uses utensils to stir the components together. Then, she puts aside the utensils and uses just her gloved hands, massaging the salad together, her motions rhythmic and familiar, the tabbouleh taking on its natural form. - [FoodWorks Celebrates Rhode Island’s Resilient Food Producers](https://ediblerhody.ediblecommunities.com/shop/shop-foodworks-celebrates-rhode-island-s-resilient-food-producers/) - Photos By Members of The Wickford Art Association The Wickford Art Association’s Exhibit of Food Photography plus a Food and Art Market—for All to Enjoy! Route 102 runs like an artery through some of Rhode Island’s greenest pastures. Whether driving north or south—or even east and west, if in Exeter—102 takes you through some of the Ocean State’s more rural areas, which can feel far removed from the coast even if they aren’t really that far apart. - [Their Place or Yours?](https://ediblerhody.ediblecommunities.com/shop/shop-their-place-or-yours/) - Chefs Turn to Takeout in Tricky Times, with Mixed Success Recently, I was craving a burger. I also found myself thinking about a specific burger, one I had admittedly not tried, yet. My craving was in part fueled by a conversation with friends a few days earlier, when one mentioned that she and her boyfriend had gotten takeout from Jo’s American Bistro on Memorial Boulevard in Newport. It was surprisingly good, she said, considering they had to drive it home, about 10 or 15 minutes across town. - [Growing Stronger, Together](https://ediblerhody.ediblecommunities.com/shop/shop-growing-stronger-together/) - Farming in a Global Pandemic Sharpens the Focus on the Future of Local Ag For nearly a decade, Kelli and Mike Roberts have offered seasonal produce bundles from their farm in Tiverton to a loyal customer base, which generally hovers around 150 people. That number has more or less remained the same over the years, until this spring, when demand for local food soared, and the couple had to create a CSA wait list for the first time. “I’d love to let [more] people join,” Kelli Roberts said, “but we don’t want to dilute the quality of this farm share program [or CSA] we’ve developed over the years.” - [Newport Restaurants Provide a Lifting Tide in the City by the Sea](https://ediblerhody.ediblecommunities.com/eat/eat-newport-restaurants-provide-lifting-tide-city-sea/) - A walk down Charles Street in Newport on any afternoon of late would be quieter than usual, the old white house at its center a bit more serene this April than in springtimes past. Somewhere inside, no more than five people are gathered, taking phone calls and preparing food for curbside pickup, the new normal for this beloved eatery known for drawing a crowd for the Z-Boys on Wednesday nights, when friends would pack in, sip margaritas and dance the night away. - [Local Farmers Act Fast to Meet the Current Crisis](https://ediblerhody.ediblecommunities.com/shop/shop-local-farmers-act-fast-meet-current-crisis/) - Zoom—everyone is on it these days—even your local farmers. In recent weeks, a collection of farmer friends who live around the state have been getting together—virtually, of course—and devising a plan to do what they do best: provide fresh, local foods and flowers to their Rhode Island community. - [Sarah Partyka of The Farmer’s Daughter](https://ediblerhody.ediblecommunities.com/shop/shop-sarah-partyka-farmer-s-daughter/) - Note: This story was produced for our spring 2020 issue before the COVID-19 crisis. Please see end of article for business updates. Carving Out a Niche to Keep an Old Family Farm in Business There’s a moment each year when Sarah Partyka returns to the greenhouses at The Farmer’s Daughter, awakening them from a winter slumber. As she opens each door, Sarah is greeted with a warm rush of air and takes a deep breath, savoring the smell of rebirth. “There’s something about the scent of fresh soil,” she says. “I can take a deep breath and smell it now.” - [Cooking Up the American Dream](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-cooking-american-dream/) - Restaurant Workers Share Stories of Immigration This story is the winner of a Best of Edible Awards 2020. It’s a Friday morning just after 9 am and the restaurant is empty, save for a crew in the kitchen, their presence evident by the sounds of Spanish wafting down the hall. - [For the Love of Jamaica](https://ediblerhody.ediblecommunities.com/eat/eat-love-jamaica/) - JA Patty Offers an Elevated Take on a Traditional Street Food Maybe you’ve seen him at a market, or her at a brewery, standing behind a small table where there rests a warming tray filled with Jamaican patties. Your curiosity piqued, you decide between beef, chicken or veggie and walk away with a warm pastry, full of flavor. Too soon, the patty is gone and you find yourself wanting another. And another. This can be the effect of JA Patty pastries, culinary creations of Conroy Outar and Alison Rosario, two business partners living in Warwick with a shared love for food and Jamaica. - [Like to Cook? Join the Club!](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-cook-join-club/) - Libraries are Learning to Nourish the Taste Buds as Well as the Mind These are happy meal times for home cooks in search of food adventures. We all have quick access to tempting recipes on the web but publishers continue to print cookbooks, from the self-promoting (Cooking with Coolio; rapper Coolio) to the sublime (The Smitten Kitchen Cookbook; Deb Perelman). According to Publishers Weekly the top 10 cookbooks in 2017 had combined sales of more than 1.75 million copies, an 8% increase over the year before. - [Mid-Century Modern Craftsman John Prip](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-mid-century-modern-craftsman-john-prip/) - A Master Silversmith for a Modern Age There was a time in the mid-1940s and ’50s when brides selected their silver service from fussy and derivative designs. Then came John Prip, a master metalsmith, designer-craftsman and teacher who brought elegant and organic forms to the dinner tables of mid-century consumers. And amazingly, this creative artist was able to adapt his avant-garde designs to the requirements of the commercial production process. - [Foodways to Freedom Through the Kitchen](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-foodways-freedom-through-kitchen/) - African Americans in Rhode Island Who Used Food to Achieve Independence A mong the gifts that immigrants have brought to the United States are their native cuisines. Indeed, opening a restaurant or food-related business was—and still is—a traditional recipe for financial success for first-generation Americans. And we’ve become a nation of foodies, nourished by dishes that reflect cuisines around the world, from the rustic to the most sophisticated. - [Farmers Put Down Roots in City Plots](https://ediblerhody.ediblecommunities.com/things-do/things-do-farmers-put-down-roots-city-plots/) - A Story of Sweat, Equity and Perseverance When I think of a farm, I picture a bucolic landscape of greens growing in straight lines over acres of dark soil. It’s not like that at Sidewalk Ends Farm. Last summer the commercial farm on the West Side of Providence and a companion plot in Seekonk, Massachusetts, produced enough food and flowers to supply 55 community-supported agriculture (CSA) subscribers and two weekly farmers’ markets. This bountiful harvest was planted and nurtured by three young women (one age 28 and two are 29) on a 5,000-square-foot lot on Harrison Street and two acres in Seekonk. - [As Fresh as it gets at Newport Cooks](https://ediblerhody.ediblecommunities.com/things-do/things-do-fresh-it-gets-newport-cooks/) - A Cooking Class Ventures to the Farm Before Heading into the Kitchen In our artisanal world, the phrase “farm-to-table” is meant to attract people who truly care about the quality of their food. But with jet-fueled globalization, how do we know if those microgreens really came from a nearby farm, or if the chickens are happy or if that expensive cheese plate showcases local varieties? How local is local? - [Backyard Farmer: Keeping Chickens](https://ediblerhody.ediblecommunities.com/things-do/things-do-backyard-farmer-keeping-chickens/) - My neighbor keeps four brown hens in her suburban backyard. Occasionally they cross the road to peck in nearby lawns and act as speed bumps for locals who drive too fast. - [Milking Parlor: Wright's Dairy Farm & Bakery](https://ediblerhody.ediblecommunities.com/shop/shop-milking-parlor-wrights-dairy-farm-bakery/) - You know as soon as you step into the parking lot that Wright’s is a working dairy farm. The slightly pungent, earthy smell is an odoriferous reminder that real cows live here. But it doesn’t deter the steady stream of customers who come to Wright’s Bakery for its enormous selection of sweet confections. The bakery is an irresistible draw despite its off-the-beaten- track location in an older suburban neighborhood. “It’s a special, out-of-the-way trip for our customers,” says Ellen Puccetti, the director of sales and marketing. “But we offer value and a great experience.” - [Two Hauser Chocolatiers: Father-and-Son Team Craft Chocolate for Every Taste](https://ediblerhody.ediblecommunities.com/shop/shop-two-hauser-chocolatiers-father-and-son-team-craft-chocolate-every-taste/) - It’s a little hard to find the Hauser Chocolatier building until you spot the WWonka license plate on Ruedi Sr.’s Jeep parked out front. The Hausers, Ruedi Sr. and Rudi Jr., have been making their Swiss-style artisanal chocolate in a quiet industrial park in Westerly, Rhode Island, since 1990. They were drawn here by a Department of Economic Development ad touting Rhode Island’s virtues, especially its location on Narragansett Bay and Rhode Island Sound. At the time, Ruedi Sr. had just taken up sailing and they realized that a planned expansion in Pennsylvania “would be moving in the wrong direction.” - [By Hand: Beekeeper Jim Hamann Finds a Love for Copper Pots](https://ediblerhody.ediblecommunities.com/shop/shop-hand-beekeeper-jim-hamann-finds-love-copper-pots/) - Jim Hamann is a lucky guy. He has been able to turn a hobby and a passion into a livelihood. The single father of two sets of twins—15-year-old boys and 17- year-old girls—gave up a career in sales and marketing to devote more time to them. Plus, he gets to wear a ponytail and rumpled jeans while working out of a “small house with a rich environment.” - [100 Years and Counting](https://ediblerhody.ediblecommunities.com/eat/eat-100-years-and-counting/) - Six Rhode Island Restaurants Still Cooking in Their Golden Years Some of our state’s longest-running restaurants have survived Prohibition, the Great Depression, wartime food shortages, changing diets and fussy diners. Rhode Island has a surprising number of iconic restaurants that have stayed open for a century or more. That’s partly due to our fortunate location between Boston and New York, where a roadhouse on the local byways would serve as a haven for weary travelers. In addition, our resorts catered to the affluent—and Newport had a business and political elite. - [What Cheer Flower Farm](https://ediblerhody.ediblecommunities.com/shop/shop-what-cheer-flower-farm/) - An Inner-City Flower Farm Sparks Joy with Its Mission to Donate Beautiful Blooms Farming is hard, as anyone who’s tried it will tell you. Growers are at the mercy of weather, animal pests and sheer exhaustion. But the energetic women of What Cheer Flower Farm put all that aside for the joy their crops bring to others. The year-and-a-half-old enterprise, located in a down-at-the-heels Olneyville neighborhood, brightens the lives of people undergoing stress and difficult circumstances by providing flowers—for free— through the agencies that serve them. - [Milk Truck: Munroe Dairy](https://ediblerhody.ediblecommunities.com/drink/drink-milk-truck-munroe-dairy/) - I am still in my pajamas when I hear the sound of familiar footsteps on my porch. The winter sun is just below the horizon and before I can even find my slippers, I hear the rumble of the truck pulling away from the house. - [Grist For the Mill: Winter 2024](https://ediblerhody.ediblecommunities.com/about-us/about-us-grist-mill-winter-2024-1/) - Dear Reader, - [Grist for the Mill: Summer 2023](https://ediblerhody.ediblecommunities.com/about-us/about-us-grist-mill-summer-2023/) - Dear Reader, Summer has arrived at last! It’s a season brimming with bounty from our local farms, when farm stands open and outdoor farmers markets proliferate like zucchinis in August. Farmers are busy growing and harvesting; hens are laying, tomatoes are ripening and the sweet corn will be here before you know it. How wonderful it is to live in a state where, in the summertime, we all live within 10 minutes of a farm stand or farmers market. Our local farmers play a big role in our quality of life here in Rhode Island, frequently in ways we might not even recognize. - [Hope & Main Downtown Makers Marketplace](https://ediblerhody.ediblecommunities.com/shop/shop-hope-main-downtown-makers-marketplace/) - A New Café and Market on Westminster Street Showcases Local ‘Foodpreneurs’ This past January it was standing room only in the sun-filled atrium of 100 Westminster Street in downtown Providence, where congressional representatives, the governor, the lieutenant governor and other civic leaders gathered with supporters and staff of Hope & Main and many of its food-making members, along with their families, for the official ribbon cutting of the Hope & Main Downtown Makers Marketplace. - [Grist for the Mill: Spring 2023](https://ediblerhody.ediblecommunities.com/about-us/about-us-grist-mill-spring-2023-0/) - Dear Reader, Living in the smallest state has its rewards, including one you can recognize throughout the articles in our Spring issue—the sense of community that binds Rhode Islanders together, particularly within Rhode Island’s close-knit food community. This issue is filled with inspiring examples of Rhode Islanders supporting one another in their work: teams working hard together to make a food business thrive, whether it’s in the kitchen or on the farm; or neighbors helping neighbors to get healthy foods where they’re needed most. - [Tallulah's Taqueria](https://ediblerhody.ediblecommunities.com/shop/shop-tallulahs-taqueria/) - Room for More in Providence’s Valley Neighborhood In the short time since the early April soft opening of the newest location for Tallulah’s Taqueria in the Farm Fresh RI food hub on Sims Avenue in Providence, the community vibe is already palpable. Tallulah’s joins other food, beverage and farm entrepreneurs including New Harvest Coffee, Rhed’s Hot Sauce, Robin Hollow Farm, Anchor Toffee and more that have taken up residence in the sustainably designed campus, which opened in 2020. - [Grist For The Mill](https://ediblerhody.ediblecommunities.com/about-us/about-us-grist-mill-87/) - Dear Reader, My list of favorite Rhody summertime rituals is long—and it’s not a stretch to guess that most of them center around adventures in food, ideally paired with a walk, ride or swim so I can earn my reward. The goal is to achieve them all before Labor Day rolls around, as it does, sadly but inevitably, every year. First on my list is stopping for ice cream. Nothing says summer like a scoop or cone at a local creamery on a hot, hazy day with the promise of a sweet, creamy cold treat and accompanying brain freeze. - [Stock Culinary Goods](https://ediblerhody.ediblecommunities.com/shop/shop-stock-culinary-goods/) - Kitchenware, Tabletop and Barware Served up with Conviviality for a Community of Cooks and Eaters From industry pros to serious home cooks to those just learning how to fry an egg, there is something for every cook and eater at Stock Culinary Goods in Providence. Celebrating its 10th anniversary in 2022, Stock has become a fixture on the Hope Street corner where owner and founder Jan Faust Dane reigns over the high-energy conviviality, the riotous display of kitchen tools, tabletop accessories and grocery staples— and where, in her words, a shared love of food binds everyone together. - [Grist for the Mill: Winter 2021](https://ediblerhody.ediblecommunities.com/about-us/about-us-grist-mill-winter-2021/) - Dear Reader, - [Grist for the Mill](https://ediblerhody.ediblecommunities.com/about-us/about-us-grist-mill-77/) - Dear Reader, As I sit down to write to you in keen anticipation of the summer season, Rhode Island has just passed a momentous milestone: Vaccinations surpassed 1 million doses into the arms of Rhode Islanders. It’s an important achievement because of its significance for our battered hospitality industry, not to mention our hardworking frontline workers, teachers and so many others who work with the public day in and day out. - [Ivy & Lace Bake Shop](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-ivy-lace-bake-shop/) - For the two owners of Ivy & Lace Bake Shop, cake decorating is way to explore artistic creativity and work on technical prowess. Amy Ruggere was a professional illustrator and artist with a love for baking and Amanda Thompson fell in love with baking in high school and set off to hone her skills by earning a degree in pastry arts at Johnson & Wales. And they love how their different abilities and work experience complement each other’s creative process. - [Happy 100th Birthday Adler's!](https://ediblerhody.ediblecommunities.com/about-us/about-us-happy-100th-birthday-adlers/) - If you’re a regular reader of Edible Rhody, or even new to our publication, you might have noticed a colorful insert down at the base of our masthead. It’s a list of seasonally rotating colors used in the design of the magazine—all named after like-colored foods. Our seasonal “food colors” are brought to you by Adler’s Design Center & Hardware in Providence and its special line of house paints named C2. - [Unlocking the Fifth Taste](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-unlocking-fifth-taste/) - Experiencing Deliciousness Over Two Bowls of Ramen Two steaming bowls of ramen, a plate of assorted sautéed exotic mushrooms, a bowl of crispy Brussels sprouts dressed in citrus soy and fish sauce and a platter of takoyaki topped with bonito flakes—all guaranteed to deliver an immersive umami experience with every bite. The point of this veritable feast of umami-rich foods was to gain a better understanding of umami—or what is called the fifth taste, along with sweet, sour, bitter and salt, which, combined, make up the five tastes detected by the human tongue. - [Grist for the Mill](https://ediblerhody.ediblecommunities.com/about-us/about-us-grist-mill-50/) - Dear Reader, Whether you are a longtime reader of Edible Rhody or new to our magazine, I know you are going to enjoy what we’ve got in store for you in this issue. As you may know, each winter season we direct our focus to a single topic to go more in depth on a subject that interests us and that we know will interest you too. So, it’s with great pleasure that we bring you The Flavor Issue, filled with stories that focus on flavor, taste and behind-the-scenes visits with local farmers, chefs and food artisans who grow and produce foods of particular taste profiles. There’s a lot to chew on! - [Grist for the Mill](https://ediblerhody.ediblecommunities.com/about-us/about-us-grist-mill-45/) - Dear Reader, Whether it’s sharing a meal or just talking about your favorite cuisine, cooking experience or food story, food brings us together. In particular, the appreciation for fresh local food that we share brings us closer as a community—what I like to call our food community. I see it every week at the farmers market: veritable strangers sharing recipe tips over the Swiss chard, regular customers reporting back to their farmer on their latest kitchen masterpiece or friends meeting to shop together and catch up. - [Grist for the Mill](https://ediblerhody.ediblecommunities.com/about-us/about-us-grist-mill-39/) - Dear Reader, It’s been a season of celebration for my family as we recently marked two important milestones: the high school and college graduations of my two children, Eliza and Jack, respectively. I confess it’s hard for me to believe my husband and I are now parents to two young adults ready to launch off to college and the real world! - [Grist for the Mill](https://ediblerhody.ediblecommunities.com/about-us/about-us-grist-mill-35/) - Dear Reader, To answer your question: Yes, they are delicious! The teascented chocolate truffles on our cover are as good as they look, the delicate outer shell giving way to a soft, melt-in-your-mouth ganache center. What’s more, they are each made one by one, with care. It’s hands-on work—and you’re going to find that same passion and attentiveness to food throughout this magazine as you savor the stories of the small food business owners we’ve highlighted in this issue. - [Grist for the Mill](https://ediblerhody.ediblecommunities.com/about-us/about-us-grist-mill-28/) - Dear Reader, As we swing back into that rhythm that comes with the start of autumn and the sounds of school buses as students head back to the classroom, it’s a good time to reflect. Good points to ponder include what we all can learn from how our attitudes about food impact the livelihoods of the people who bring us our food; how we can learn from the past and present to create a stronger food system; and how food has the potential to change lives for the better. - [Farm on the Move](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-farm-move/) - Red Planet Vegetables Takes Root in a New Spot I first met Catherine Mardosa and Matt Tracy of Red Planet Vegetables in the summer of 2007 in a hoop house tucked on a cozy side street near Federal Hill in Providence. I was with two photographers on a four-day photo blitz, taking photos for Edible Rhody back when the magazine was just getting started. I had a tip from a chef friend that Catherine and Matt had a pretty special urban farm setup and that I should try and meet them. - [Four Town Farm: A Close-Knit Clan, a Diversity of Efforts and a Farm Continues](https://ediblerhody.ediblecommunities.com/shop/shop-four-town-farm-close-knit-clan-diversity-efforts-and-farm-continues/) - Fifth-generation farmer Chris Clegg can point to a pine tree at the edge of his backyard in Seekonk, Massachusetts, marking just where the East Providence town line crosses and continues through the abutting farm fields on which he, his father Steve, his uncle Tom Clegg and his aunt Jean Anderson have all spent their childhoods and adult lives. - [Aquidneck Farms Grass-fed Cows Help Graze the Way to Sustainability](https://ediblerhody.ediblecommunities.com/shop/shop-aquidneck-farms-grass-fed-cows-help-graze-way-sustainability/) - How do you preserve land from development and make it economically viable and environmentally sustainable while maintaining the interests of your family and peace with your neighbors—all in cooperation with your township and state regulatory bodies? Not easily! Despite the obvious and the not-so-obvious hurdles, Barbara Van Beuren’s lofty goals have nearly been met for Aquidneck Farms in Portsmouth, Rhode Island, thanks to a herd of grass-guzzling Angus cows. - [Sipping and Singing at Jonathan Edwards Winery](https://ediblerhody.ediblecommunities.com/things-do/things-do-sipping-and-singing-jonathan-edwards-winery/) - Glass of local white wine in hand, perfect peach sunset, picnic blanket spread on a grassy hill, music softly wafting through a vineyard…is there a better way to end a summer weekend? - [Rhode Trip: A Day on Block Island](https://ediblerhody.ediblecommunities.com/things-do/things-do-day-block-island/) - Like many New Englanders this weekend, I couldn’t take the heat. So I got out of the kitchen. I threw my bike in the back of my station wagon, zipped down to Point Judith and spent the day on Block Island. An old friend, who also happens to be a Rhody native and summer waiter at the National Hotel on the island, met me at the ferry with his bike. He had a day off from work, so we resolved to spend the day riding around the island, swimming when we were hot and eating when we were hungry. Early in the day, I asked what time the ferries returning to Point Judith left, and Charley half-joked, “that’s a later problem.” How refreshing! - [Vegetable Matter: Winter Squash](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-vegetable-matter-winter-squash/) - What is a cousin of the cucumber, loves to be drizzled with maple syrup and can be baked, steamed, mashed, boiled or roasted? You’ve got it—it’s winter squash. - [Beyond the Office: Summer Farm Interns](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-beyond-office-summer-farm-interns/) - We all love going to farmers’ markets to pick up local produce. But what we often forget is the effort it takes to get that produce from seed to stand. Farming is difficult, detail-oriented work and farms need as much help as they can get, especially in the high-production summer months. Summer farm interns can help save the day, or the harvest. Many students spend their summers getting coffee and making copies. The ones who want to get their hands dirty become farm interns. - [Handmade for the Hardworking Kitchen at Andiamo Woodworking & Design](https://ediblerhody.ediblecommunities.com/shop/shop-handmade-hardworking-kitchen-andiamo-woodworking-design/) - Utility and beauty find a perfect balance in Andiamo Woodworking & Design’s wooden cutting boards, handmade in Warren. The boards are designed to last, and come with a lifetime guarantee. Owner and craftsman John Hugo makes all the Andiamo products by hand in his studio, experimenting with different shapes, styles and woods. - [More Than Just a Lobster Roll at The Newport Lobster Shack Kitchen](https://ediblerhody.ediblecommunities.com/eat/eat-more-just-lobster-roll-newport-lobster-shack-kitchen/) - When I ask Eileen Braman for her lobster roll recipe, she shrugs. “Recipe? I’ve been making lobster roll for years, it’s simple. Add a little mayonnaise, some celery, nothing special.” But when she hands me a perfectly pink lobster roll through the window, and I take a sweet, buttery bite, I have to disagree. If that’s not special, what is? - [New England Farmgirl by Jessica Robinson is a Culinary Ode to New England](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-new-england-farmgirl-jessica-robinson-culinary-ode-new-england/) - What’s it like to grow up on a New England farm? Jessica Robinson knows firsthand, and in her book New England Farmgirl: Recipes and Stories from a Farmer’s Daughter (Gibbs Smith, 2015), she shares the secrets with the rest of us. Robinson is a culinary aficionado of the Northeast, as well as an advocate for the simpler, healthier lifestyle that rural New England life can offer. - [Michael Dietsch’s Shrubs: An Old-Fashioned Drink for Modern Times](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-michael-dietsch-s-shrubs-old-fashioned-drink-modern-times/) - Michael Dietsch’s Shrubs: An Old-Fashioned Drink for Modern Times (Countryman Press, 2014) details the delicious, seasonally sensitive art of shrub-making. Not just a bush in your backyard, a shrub is a drink made from concentrated fruit syrup, vinegar and sugar. Shrubs aren’t necessarily always boozy, but they are always tart and refreshing. - [Chocolate Glossary: A Guide for Bakers and Eaters](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-chocolate-glossary-guide-bakers-and-eaters/) - Like the worlds of wine and cheese, the world of fine chocolate is complex. This glossary should get you started on the right track to becoming a connoisseur. Cocoa Nibs: Once cacao beans have been harvested and fermented, they are dried, roasted and the shells are winnowed (removed). Cocoa nibs are what remain. Cocoa nibs are composed of roughly equal parts cocoa solids and cocoa butter. - [Chocolateville's Chocolate Mill Overlook is a Sweet Legacy in Central Falls](https://ediblerhody.ediblecommunities.com/things-do/things-do-chocolatevilles-chocolate-mill-overlook-sweet-legacy-central-falls/) - If you visit the bank of the Blackstone River in Central Falls, you’ll find an homage to the city’s chocolatey history: a tiny park called the Chocolate Mill Overlook. The Overlook celebrates the William Wheat Chocolate Mill, one of the first water-powered chocolate mills in the country. In operation from the 1780s to the 1820s, the mill earned Central Falls the nickname of “Chocolateville.” - [The Floral Reserve and the Business of Blooms](https://ediblerhody.ediblecommunities.com/shop/shop-floral-reserve-and-business-blooms/) - Semia Dunne’s Providence Flower Market Brings Local Growers and Designers Under One Roof Semia Dunne rarely has a spare moment to pause and reflect, but on a recent morning at The Floral Reserve in Providence, she stepped aside and quietly observed her bustling market. The lofty, bright space overflowed with fragrant local blooms; floral designers shared ideas as they shopped the floor; and farmers stopped by to drop off their flowers. The whole room had a certain buzz to it and Semia (pronounced Se-MEE-uh) remembers thinking, “This is what it’s all about.” - [Growing a Love for Chicories](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-growing-love-chicories/) - A Case for Embracing Bitterness From the deep burgundy of radicchio to the lacy frilled edges of frisée, chicories bring stunning color and texture to every plate they grace, though their bitter flavor leaves many home cooks at a loss. The chicories many of us know today—radicchio, endive, frisée and escarole, to name the most popular—descended from foraged wild greens and weeds, and despite their cultivation, they have maintained their distinct bitterness. - [Curing Time](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-curing-time/) - In Pursuit of Preservation and Sustenance - [Knead Doughnuts](https://ediblerhody.ediblecommunities.com/shop/shop-knead-doughnuts/) - Made from Scratch, with a Touch of Nostalgia Added for Good Measure There’s something deeply satisfying about a classic doughnut, with no frills, wacky flavor combinations or excessive toppings. Newly opened Knead Doughnuts in Providence has set out to create perfectly timeless classic doughnuts, made daily from scratch. Knead elevates even the most basic doughnut flavor with high-quality ingredients and creative touches. Their old-fashioned vanilla glazed doughnut features a sour cream–infused dough and housemade vanilla glaze, flecked with real vanilla bean. - [Willa Van Nostrand’s Little Bitte](https://ediblerhody.ediblecommunities.com/drink/drink-willa-van-nostrand-s-little-bitte/) - Little Bitte A Cocktail Catering Company Keeps Local and Seasonal in Every Glass Edible Rhody has the frequent pleasure of collaborating with Willa Van Nostrand; her Here’s How! cocktail column is a regular feature. When she’s not writing for us she’s busy running her artisan cocktail catering company, Little Bitte, and advising restaurateurs, such as Ethan Feirstein and Pat Lowney, on their bar programs. Here is her story … - [Icy Creamy Healthy Sweet](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-icy-creamy-healthy-sweet/) - Nothing beats the heat like frozen treats. Whether you prefer ice pops or snow cones, frozen yogurt or slushies, there’s no denying the satisfaction of digging into a frosty sweet treat on a hot summer’s day. If you’re a health-conscious epicure with a sweet tooth, it can be hard to justify that rich scoop of ice cream or sugar-filled pop, but there is a way to enjoy the best of both worlds, satisfying your sweet cravings while also keeping things light and healthy. - [A Foodie Tour of the Farm Coast](https://ediblerhody.ediblecommunities.com/things-do/things-do-foodie-tour-farm-coast/) - It’s amazing to me just how quickly I fell into the Rhode Island frame-of-mind regarding travel. As a native Midwesterner, I was used to driving 45 minutes to visit a friend, and that was considered “just down the street!” But when you move to New England, your sense of distance seems to shift; “Drive all the way to Tiverton (http://www.tivertonfourcorners.com/), just for the day?—that’s crazy talk.” - [Rhode Island in Full Bloom](https://ediblerhody.ediblecommunities.com/things-do/things-do-rhode-island-full-bloom/) - Local Flower Farms Grow for an Industry Eager to Catch the Bouquet In a state that boasts one of the most popular wedding destinations in the country it is no wonder that Rhode Island’s flower farmers and floral designers are at the forefront of the seasonal flower movement. In recent years, the trend for wedding flowers has shifted from a more traditional, formal approach to a looser, more organic design. With this shift, the number of cut flower farms has exploded. - [PVDonuts](https://ediblerhody.ediblecommunities.com/eat/eat-pvdonuts/) - A New and Better Donut Destination for Rhode Island Nothing stirs up a food frenzy like the word “donut,” especially in Rhode Island where we have yet to experience the hot trend of specialty donuts that has taken the rest of the country by storm. Cities like New York, Boston, Chicago and Seattle have all joined the donut craze—and that’s exactly what Lori Kettelle noticed on her travels. “I’d seek out the best donut shops in the city I was visiting,” Lori explains, citing The Holy Donut in Portland, ME, as one of her favorites. - [Preserves From The Backyard Food Company](https://ediblerhody.ediblecommunities.com/shop/shop-preserves-backyard-food-company/) - The Backyard Food Company is a culinary collaboration between best friends and organic gardening enthusiasts Matt McClelland and Louby Sukkar. Three years ago a cancer diagnosis fueled Matt’s desire to learn where his food came from and how it was produced. With the help of Louby, he built a garden and planted over 100 tomato plants, which flourished and produced a bumper crop. Using old family recipes, the two friends preserved the harvest and began gifting the products to their family and friends. The overwhelmingly positive response to their preserves pushed Matt and Louby to take their backyard business to the next level. - [Coconut Butter and More from Essentially Coconut](https://ediblerhody.ediblecommunities.com/shop/shop-coconut-butter-and-more-essentially-coconut/) - While coconuts may not be a Rhode Island crop (we can dream!), Essentially Coconut is certainly a business with local ties. Sophia Gartland began the company in 2012, after the birth of her son. With three older children and a baby, she wanted something to focus on besides child rearing—and her background in nutrition led her to the kitchen. Experimenting with coconut meat and different nuts and sweeteners, she stumbled upon a winning recipe for a coconut butter, which quickly evolved into the company Essentially Coconut. - [Big Flavors at Fox Point Pickles](https://ediblerhody.ediblecommunities.com/shop/shop-big-flavors-fox-point-pickles/) - “Small State, Big Flavor.” That’s the motto of Fox Point Pickling. Using a special technique and a unique blend of spices, the company fully delivers on its promise of a crisp, flavorful, handcrafted pickle that Rhode Islanders can be proud to call their own. - [Lots of Hope: An Urban Farm Collaboration Takes Root in Providence](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-lots-hope-urban-farm-collaboration-takes-root-providence/) - To see Manton Bend Community Farm now—a verdant hub of raised beds and mounded plots—you would be hard-pressed to remember the way it looked just over a year ago: an unused, untamed patch of land. Seeing the transformation from vacant lot to overflowing garden, and witnessing the economic benefit that the garden has afforded its growers, it is no wonder that the City of Providence’s Lots of Hope initiative is generating excitement. In a city teeming with urban farmers and gardening enthusiasts, a vacant lot is more than just an eyesore—it’s a wasted opportunity. - [The Sampler: For Rhode Island’s Chefs, Bakers and Baristas, Life Is More Than a Box of Chocolates](https://ediblerhody.ediblecommunities.com/eat/eat-sampler-rhode-island-s-chefs-bakers-and-baristas-life-more-box-chocolates/) - When the temperatures drop, there’s no better way to warm the soul than with a rich, chocolatey indulgence. Rhode Island has an incredible number of tempting chocolate delights to be found. Here are but a few to entice the eye and the imagination. Visit our Local Rhody Chocolate Buying Guide at for more tempting treats from around the state. *click on any image to launch the slideshow. - [The Young Farmer Network](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-young-farmer-network/) - The Future of Farming and Why an Evening Potluck Is More Than Just a Meal - [A Modern Take on Tea](https://ediblerhody.ediblecommunities.com/drink/drink-modern-take-tea/) - Michelle Cheng Shares Authentic Asian Tea Culture and More at Ceremony Smoke-like puffs of green powder linger in the air for a moment after Michelle Cheng pops open a fresh tin of ceremonial-grade matcha. “This small tin alone took about an hour for one of our farmers to grind,” she says while looking down at the 20-gram container of finely milled green tea sitting in the palm of her hand. - [Setting the Table with Local Wares](https://ediblerhody.ediblecommunities.com/shop/shop-setting-table-local-wares/) - Styled By Phyllis Higgerson Handcrafted Designs for Entertaining and Every Day from Rhode Island Makers You’ve bought the fish for tonight’s dinner directly from the docks. Picked up local vegetables and small-batch condiments from the farmers market. But do you have Rhode Island–crafted bowls, plates and decor to bring to the table, too? Take your meal to the next level by serving it in or on or alongside tableware made by area artisans. - [Making a Splash with Gift Horse](https://ediblerhody.ediblecommunities.com/eat/eat-making-splash-gift-horse/) - Chef Benjamin Sukle and General Manager Bethany Caliaro Debut a Creative Raw Bar in Providence What a difference a decade makes. When asked if he has relaxed a bit in the 10 years since opening his first restaurant—the fine-dining-style birch—Providence chef Benjamin Sukle laughs and says, “Oh, absolutely.” Diners can experience that shift by stepping into his new raw bar, Gift Horse. The restaurant features the creative flavor profiles and steadfast dedication to local sourcing Sukle has become known for over the years, but it has more of a fun, spirited feel than his past projects. - [A Permanent Home for the Bakeshop in Warren](https://ediblerhody.ediblecommunities.com/eat/eat-permanent-home-bakeshop-warren/) - Like many passion projects, The Bakeshop began during the pandemic. Inspired by the sourdough bread-baking she had been doing at home and in need of some additional sales after her restaurant halted its in-person dinner service due to the emergence of Covid, Bywater owner Katie Dickson opened a takeout window in the restaurant, through which she served coffee, pastry, bread and sandwiches. By 2022, Bywater’s dining room was back to its normal operations and Dickson decided to “pause” the pop-up bakery. - [7 Kings Market and the Story of a Home-Based Microbakery](https://ediblerhody.ediblecommunities.com/shop/shop-7-kings-market-and-story-home-based-microbakery/) - After trying the expertly crafted sourdough bread and baked goods Po Tim King makes and sells with her family through their microbakery, 7 Kings Market, it’s hard to believe that baking is a relatively new skill for her. Po Tim grew up in Hong Kong, where her family’s home did not have an oven, and the go-to cooking techniques were steaming, stir-frying and boiling. “When I first got married and was living in America with my husband, I used our oven as a place to store pots and pans,” said Po Tim, who initially moved to the United States at age 18 to attend college. - [Eating Rhode Island: A Forager’s Foray](https://ediblerhody.ediblecommunities.com/things-do/things-do-eating-rhode-island-forager-s-foray/) - Little did I know that I’d been going along, stepping on my dinner all these years. It’s been decades since the seminal celebrity forager Euell Gibbons urged us to eat a pine tree in a 1970s Grape Nuts commercial, and frankly, it hadn’t occurred to me to do so on my own since. Fortunately, there is an ever-growing cadre of cooks and chefs more in harmony with nature who recognize that with every season, in every region, the earth is humbly yielding up harvestable foods underfoot and all around to enhance our meals. - [Food Heroes: Edesia Global Nutrition Solutions](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-food-heroes-edesia-global-nutrition-solutions/) - Many of us are moved by the plight of others, drawn to help in whatever way we can. Church members and I once spent a month filling tiny cardboard houses with our loose change, which we pooled together for the local food bank. Another member volunteers with his children at a soup kitchen each year during the holidays. I put cans of nonperishable food in those giant boxes by the exit door at our local supermarket just before Thanksgiving. In their own way, all are important efforts. But Navyn Salem, a Barrington mom of four, was drawn to do something about hunger on a level most of us would find impossible to envision. - [Passings](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-passings/) - Little Rhody lost two of its brightest food stars in recent months. Both George Germon and Guy Abelson pushed the city of Providence up from post-industrial morass to celebrated culinary destination. - [We Share Hope](https://ediblerhody.ediblecommunities.com/shop/shop-we-share-hope/) - Food Rescue Missionaries Aren’t Talkin’ Trash about Food Waste Food waste isn’t just leftovers scraped off your plate after dinner. It’s perfectly edible fruits and vegetables not attractive enough to be featured on supermarket shelves; it’s food from a bakery or restaurant that has gone unsold; it’s food tossed out because the “sell-by” or “best-if-used-by” dates have expired (which, by the way, rarely—if ever—indicates anything about food safety or if a food is still edible). - [Guilty Pleasure](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-guilty-pleasure/) - Guilty Pleasure: Women’s Perception of Health, Body Image, and Femininity is a journalistic, illustrative book that highlights the “guilt” women often attach to consumption and indulgence and how the concept of “guilty pleasure” interplays with women’s perception of health and femininity. The book includes interviews with 15 local businesswomen from Providence and Boston in the wine and food industries, which tend to supply products that women experience as both pleasurable and guilt-inducing, and in the wellness industry, which tends to operate as remedying, even virtuous alternatives to the former. - [Millennials and the Restaurant Industry](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-millennials-and-restaurant-industry/) - Millennials are now the largest generation in the United States at a whopping 80 million people, about one quarter of the U.S. population. It is projected that they have over $2.45 trillion in spending power. Recent studies show that Millennials (also known as Generation Y) are spending more on dining out than any other generation. However, trends like the “The Seamless Effect,” as described by Forbes Magazine, are changing how Millennials are spending their money on food through delivery apps like Grubhub Seamless. - [In the Garden with Persimmons](https://ediblerhody.ediblecommunities.com/things-do/things-do-garden-persimmons/) - I am not sure how I became such a big fan of persimmons. They kind of crept up on me. Persimmons used to be just a Thanksgiving and Christmas family treat, mixed in the fruit basket along with pears, pomegranates, big navel oranges and grapes that were enjoyed after dinner. My siblings were (and still are) fussy eaters, and did not like their soft texture. My mom and I loved the sweet taste and we were attracted by the beautiful pumpkin-orange color. We used to cut the persimmons into soft chunks if they were firm enough or we'd scrape the more ripened fruit into a custard dish to be eaten with a spoon. - [Preserving Hope: Harvest Kitchen Expands Its Reach](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-preserving-hope-harvest-kitchen-expands-its-reach/) - If you’re a Rhody native, you’ve probably heard of Farm Fresh Rhode Island, a local food non-profit that connects growers to farmers’ markets and consumers. What you might not know about Farm Fresh RI is that the organization sponsors a variety of programs to improve nutrition and community well-being: one of these is Harvest Kitchen, a 20-week job training program for at-risk youth that provides participants with the necessary skills to enter the culinary industry. Harvest Kitchen’s mission is simple but the results are what program director Jennifer Stott calls “life-changing”. - [Visions for Central Market in Providence](https://ediblerhody.ediblecommunities.com/shop/shop-visions-central-market-providence/) - Saturday August 6, 2016: Rhode Island’s culinary scene is about to get even better with the introduction of the Central Market, envisioned by David Dadekian of EatDrinkRI who received a 2014 Rhode Island Foundation Innovation Fellowship to explore the possibility of creating a centralized local-foods marketplace for the state. - [Blueberry Picking at Rocky Point Farm](https://ediblerhody.ediblecommunities.com/things-do/things-do-blueberry-picking-rocky-point-farm/) - One of my favorite books to read with my parents when I was little was Robert McCloskey’s Blueberries for Sal. The book’s blue ink drawings and endearing narration inspired dreams of losing myself in brambles of wild blueberries, spending evenings making jam with my mother, and perhaps encountering an amicable young bear cub. Though my family-filled summers often include wanderings on an idyllic hillside in the Berkshires of Massachusetts, it took until my 20th summer to journey into the world of blueberry picking. - [What We're Savoring in the Streets This Summer 2018](https://ediblerhody.ediblecommunities.com/shop/shop-what-were-savoring-streets-summer-2018/) - Dune Brothers: Traceable Local Seafood - [Digging Carrots](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-digging-carrots/) - They’re Ready for a Starring Role —and Don’t Toss Those Greens - [Summers on the Farm](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-summers-farm/) - Zucchini, rhubarb and lettuce mark the path. I have grown up living right next to a farm and I love our unique neighborhood where “the neighbors” are constantly rotating with the change of every season. Spring welcomes the plowed fields and little glimpses of green to build anticipation. Summer brings visitors of all ages who come to pick baskets full of strawberries, cut colorful flowers and shop for fruits and vegetables of all sizes, shapes and colors. - [Pasture to Palate at Sweet & Salty Farm](https://ediblerhody.ediblecommunities.com/shop/shop-pasture-palate-sweet-salty-farm/) - The sun is dipping down in the sky on a recent Monday afternoon at Sweet & Salty Farm, low-hanging clouds turning a fiery orange. Laura Haverland, who operates the small dairy off Shaw Road in Little Compton with her husband, Andrew Morley, reaches over an electric fence and rubs the nose of a chestnut-colored Jersey cow with wet, inquisitive eyes: Ginger. “She’s super curious,” says Laura, as Ginger turns away and begins chomping up clumps of grass. “They’re not always so close to the buildings. You kind of lucked out.” - [There, There: When Things Changed Overnight](https://ediblerhody.ediblecommunities.com/eat/eat-there-there-when-things-changed-overnight/) - It’s a misty Friday night sprinkled with rain on the West Side of Providence, but despite the weather, every table is full at There, There, which opened its doors in June 2023. Nery Espital holds a spatula in the small kitchen, standing over the flat-top griddle, and slowly presses down on a sizzling ball of meat with a practiced restraint. He doesn’t quite smash it. - [Things are Heating up at Rhed's](https://ediblerhody.ediblecommunities.com/about-us/about-us-things-are-heating-rheds/) - Local Hot Sauce Purveyor Taps into Culinary Background and Local Farms The smell of warm Indian spices fills the air at Rhed’s commercial kitchen in the Farm Fresh RI building in Providence on a recent Tuesday afternoon. Owner and operator Deja Hart is busy bottling a new addition to her growing line of hot sauce and condiments. - [Cielito Offers a Taste of Home](https://ediblerhody.ediblecommunities.com/eat/eat-cielito-offers-taste-home/) - Diego Alcantar always knew there was something special about his mother Maria Gerbacio’s cooking. When he was a freshman in high school, he came to her with a business proposal. “I said to her, ‘We have to make something and I’ll put it on Facebook,’” he recently recalled. “‘I’ll tell all my friends. We’ll offer free delivery. We’ll do anything we can, as long as people try your food.’” - [Wintertime Farmer’s Market ~Best Indoor Eats~](https://ediblerhody.ediblecommunities.com/shop/shop-wintertime-farmer-s-market-best-indoor-eats/) - Last weekend we ventured out to the Wintertime Farmer’s Market in Pawtucket, held every Saturday (from Nov-May). Open from 9 am–1 pm, the market fills the halls of Hope Artiste Village, a restored and renovated mill, with over 50 stalls selling both local food and artisanal products. You’ll see tables filled with every kind of goodie: organic veggies, salsas, pickled carrots and baked goods, just to name a few! - [Rhode Island’s Vegan and Vegetarian Top Picks](https://ediblerhody.ediblecommunities.com/shop/shop-rhode-island-s-vegan-and-vegetarian-top-picks/) - If all the vegans in the United States met for brunch tomorrow, they wouldn’t all fit in Rhode Island. With over six million vegans, and more than twice as many vegetarians, plant-based diets have been popular for decades. In 2016, meat alternatives were named as one of the “top food trends” by Mintel’s 2016 Global Food and Drink Report, indicating the trend might be rising. With a bounty of fresh, local food sources in Rhode Island, the veggie opportunities are plentiful. - [Heritage Breed: Let's Talk (Narragansett) Turkey](https://ediblerhody.ediblecommunities.com/seasonal-recipes/cook-heritage-breed-lets-talk-narragansett-turkey/) - With their stunning black and white plumage, their glorious black and bronze tail feathers in full display and their dramatic red necks, Narragansett turkeys look like the idealized images of Pilgrim-era Thanksgiving turkeys. A local species, they take their name from Narragansett Bay. And they taste absolutely delicious, according to turkey fanciers in Rhode Island and beyond. So why are these birds an endangered breed? - [Staff Meals: Kitchen Crews Gather For Their Own Meal Before Doors Open](https://ediblerhody.ediblecommunities.com/eat/eat-staff-meals-kitchen-crews-gather-their-own-meal-doors-open/) - It’s 2:30 on a steamy summer afternoon at Thames Street Kitchen in Newport, and Steve Yerger, a line cook, has no idea what he’ll prepare for the daily 4 pm staff meal, to take place in just a little over an hour. - [Going Beyond the Bar: On the Darker Side of Chocolate, Fair Trade Finds a Sweet Spot](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-going-beyond-bar-darker-side-chocolate-fair-trade-finds-sweet-spot/) - Pity the poor quartet of contributors to Edible Rhody who recently had the thankless (not!) job of tasting chocolate samples at Equal Exchange, a fair-trade importer of ethically sourced chocolate, coffee and tea, headquartered in West Bridgewater, Massachusetts, not far from the Rhode Island border. While surrounded by displays of the company’s colorfully packaged chocolate bars, milk and dark mini-chocolate pieces, bittersweet and semi-sweet chocolate chips, baking cocoa, hot chocolate mix and spicy hot cocoa mix, we set about the task of analyzing two types of dark chocolate, mysteriously called “P” and “E.” - [Heirloom Tomatoes: The Enticing Appeal of Nature's Tastiest Beauties](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-heirloom-tomatoes-enticing-appeal-natures-tastiest-beauties/) - They’re whorled and bulbous, pear-shaped, elongated or round like ping pong balls. They range in color from dark maroon to chartreuse striped with grassy green to rosy pink to bright orange. They’ve got strange, old-fashioned names like Yellow Brandywine, Virginia Sweets, Jersey Devil and Zapotec Pink. Some are great for making tomato paste or sauce; some are perfect for simply slicing and eating raw; others work to great advantage in stuffings and sautés. Welcome to the world of heirloom tomatoes, a vast category of tomato plants that are open-pollinated culitvars. - [Plates with a Purpose: Making a Difference through Love, Purpose and Community](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-plates-purpose-making-difference-through-love-purpose-and-community/) - Many people think about food insecurity during the holiday season and during colder months. Others make it their year-round mission to help people who are struggling to put food on the table. Two such women started a local organization, Plates with Purpose (PWP), in 2020, dedicated to providing meals for people in need while simultaneously empowering restaurants and strengthening a community. - [Brown Market Shares: Student-Driven, Student-Run](https://ediblerhody.ediblecommunities.com/shop/shop-brown-market-shares-student-driven-student-run/) - In preparation for the upcoming school year, Edible Rhody made a visit to the Brown Market Shares Program to find out everything you need to know about this unique student-run CSA program. Brown Market Shares offers access to fresh Rhode Island–grown produce to the Brown community, connecting students, faculty and staff to the best bounty Rhode Island has to offer. We chatted with Maddy Rotman and Estelle Berger, two of the seven-member coordinating board, about the amazing effects this program has had on campus and off, plus its future goals. . . . - [Farmer's Diary: Planting Parsnips](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-farmers-diary-planting-parsnips/) - - [Sylvia Moubayed: Providence Loses a Legendary Restaurateur](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-sylvia-moubayed-providence-loses-legendary-restaurateur/) - Providence Loses a Legendary Restaurateur It still seems unimaginable that Sylvia Moubayed will not appear at CAV ever again. She passed away suddenly in September at 80, still at the helm of her beloved Providence restaurant. So much an embodiment of her style and spirit, it was imbued with her warmth and care and she was almost always there, overseeing her creation. Sylvia was an amazing woman, wearing her life experience and optimism on her face. Whether it was her two broken thumbs, acquired during an assault, or her flowing outfits and shaggy haircut, she was entirely authentic. - [Housemade Charcuterie: A Gustatory Sampling in Rhode Island](https://ediblerhody.ediblecommunities.com/eat/eat-housemade-charcuterie-gustatory-sampling-rhode-island/) - Once upon a time, in an age before refrigerators and certainly before immersion circulators, people needed a way to preserve meat. A time-honored process of preservation, dating back to 15th century France, charcuterie was created through the magic of the mineral known as salt. So why, in today’s modern world where we can temperature-control everything, and where we know salt isn’t magic—it merely induces osmosis, dehydration and fermentation and denatures proteins—do we still find people performing the craft of charcuterie? Simply because the results are so delicious. - [Broad Street Bounty: The Chimi Trucks of South Providence](https://ediblerhody.ediblecommunities.com/eat/eat-broad-street-bounty-chimi-trucks-south-providence/) - “Damn.” Standing on a Providence sidewalk, I had crunched too eagerly through the roasted skin of a piece of pork shoulder, and the reckless attack spurted sticky fat down my chin. The hungry crowd in line at Johnny’s looked back atme and laughed as I wiped the grease off my face. Full mouth and all, I said it again, this time more quietly: “Damn.” I wasn’t complaining about the mess, mind you. I was testifying to the delicious glory of chimi truck fare. - [Confectionery Design](https://ediblerhody.ediblecommunities.com/shop/shop-confectionery-design/) - Local Bakers Combine Artistry, Architecture and Culinary Prowess to Create Show-Stopping Cakes Most bakers never forget their first three-foot cake. It’s a confectionery rite of passage. Crystal Sparkman, owner of Bake Eat Love in Pawtucket, remembers hers vividly: an “Alice in Wonderland”–themed creation complete with a mushroom-shaped base, a tipping teapot and a Mad Hatter topper for a 30th birthday party. “This cake had to be planned out months in advance,” Sparkman says. - [History, Re-Cured](https://ediblerhody.ediblecommunities.com/eat/eat-history-re-cured/) - A Locally Made Prosciutto with a Feel-Good (and Tasty) Pedigree Prosciutto is deceptive in its simplicity: Broken down into its core elements, prosciutto is not much more than salt, air, pork and patience. But eat enough of it—which everyone should strive to do—and the paper-thin layers of mouth-coatingly unctuous, savory-sweet meat begin to reveal something more complex than its parts. Like most of the world’s great foods, every leg of prosciutto has a story to tell, one of history, and process, and origin of ingredients, all of which come through in subtle porcine nuances. - [Pippin Orchard’s Pick-Your-Own](https://ediblerhody.ediblecommunities.com/things-do/things-do-pippin-orchard-s-pick-your-own/) - It’s Your Pick Between Fresh, Crisp Local Apples and Hot Cider Doughnuts Growing up, Joe Polseno never imagined taking over his family’s fruit farm, Pippin Orchard. Somehow, though, the Berklee College of Music alum ended up back in Cranston, Rhode Island, to grow the apples and run the family’s orchard and stand. - [Black Leaf Opens on Valley Street in Providence](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-black-leaf-opens-valley-street-providence/) - Amber Jackson of Black Leaf, now located on Valley Street in Providence, has known food was her calling since she was just 12 years old. As a child she dreamed of being a chef but ultimately chose to study food science. Jackson holds several degrees including a bachelor’s in nutrition and food science, a master’s in food science, and is now working towards her master’s in gastronomy from Boston University. One day, she says, she may even go for her doctorate. - [Syrups - Not So Simple](https://ediblerhody.ediblecommunities.com/drink/drink-syrups-not-so-simple/) - Inexpensive, fast and in your control—syrups are one of the best ways to add local flavor to your cocktail game. Simple syrup is, well, simple: a one-to-one mixture of water and white cane sugar, heated until the crystals dissolve. For rich syrup, use two parts Demerara (or raw) sugar to one part water. - [Gleaning in Rhode Island: Hope’s Harvest RI Feeds the Hungry with Unused Produce from Local Farms](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-gleaning-rhode-island-hope-s-harvest-ri-feeds-hungry-unused-produce-local-farms/) - Food waste is a significant issue faced by many farmers across the country. It is common practice for farmers to plant around 25% more fruits and vegetables than they expect to need as a hedge against drought or severe weather or harmful pests that can damage crops. Farms might also have leftover, misshapen or bruised fruits and vegetables that do not sell. - [City Farm: How an Urban Farm’s Compost Reflects its Commitment to Community](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-city-farm-how-urban-farm-s-compost-reflects-its-commitment-community/) - It’s the height of the season at City Farm, a ¾-acre oasis on the south side of Providence where tomatoes are ripening, greens are flourishing and late-summer plants are beginning to grow. As part of Southside Community Land Trust, the expanse is an urban teaching farm that also provides an income stream for the nonprofit, which helps nurture food production in the capital city. - [A Week at the Compass School Farm Camp](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-week-compass-school-farm-camp/) - In the summer of 2018, I spent 14 weeks as a counselor at the Compass School Farm Camp in Kingston, Rhode Island, taking kids through a variety of farm-related adventures to help them understand more about where their food comes from and how it is grown. The Compass School, founded in 2002, is a public charter school centered on project-based curriculum emphasizing social responsibility and environmental sustainability. During the summer months, the school hosts a farm program for four weeks, two of which are partnered with the South County YMCA. - [Rhodeside Diaries: Pizza Strips](https://ediblerhody.ediblecommunities.com/eat/eat-rhodeside-diaries-pizza-strips/) - Cold pizza without cheese? Seriously? People eat that? Indeed they do. In fact, every day in Rhode Island thousands of the tomatoey treats fly off bakery shelves, destined for birthday parties, corporate functions, school lunchrooms, holiday get-togethers and kitchen tables across the state. It would seem that no region in the world holds bread slathered in tomato sauce in such high esteem. Well, perhaps—but I’ll address that in a moment. First, though, I’m compelled to give you some background. - [Winner, Winner, Chicken Dinner](https://ediblerhody.ediblecommunities.com/eat/eat-winner-winner-chicken-dinner/) - Few partnerships last as long as that of the culinary components that make up the Blackstone River Valley’s signature dish, family-style chicken. Perhaps more remarkable than its longevity is that the meal, while it has its variations, is little changed from its humble beginnings. - [Portuguese Sweet Bread Giving Rise to Great Dough](https://ediblerhody.ediblecommunities.com/eat/eat-portuguese-sweet-bread-giving-rise-great-dough/) - You never forget your first time. Mine was about 19 years ago, in a car parked on a Fox Point street. “Can’t you wait until we get home?” I asked my girlfriend at the time. “No,” she said breathlessly. “I want it now!” And with that she tore off a hunk of bread and stuffed it in her mouth. I watched for a moment as she emitted sounds of pleasure, then shrugged and followed her lead. She was right. Portuguese sweet bread doesn’t need to be toasted or buttered to be enjoyed. It’s good just the way it is. - [Rhodeside Diaries: Hearth Cooking at Historic Coggeshall Farm](https://ediblerhody.ediblecommunities.com/things-do/things-do-hearth-cooking-historic-coggeshall-farm/) - Time travel is one of my fascinations. It’s probably one of the reasons I love history so much. Aside from the unlikely event of a wormhole appearing in my bathtub, researching history is the closest I’ll ever get to traveling back in time. But what if I could step back in time? The hearth cooking workshops currently being offered by Coggeshall Farm Museum in Bristol offer the average 21st-century Joe like myself an opportunity to experience an aspect of authentic 18th-century life. - [The Taste of Chocolate in Colonial Newport](https://ediblerhody.ediblecommunities.com/things-do/things-do-taste-chocolate-colonial-newport/) - A Brief Local History of our Favorite Natural Mood Elevator If you lived in Newport during the Colonial era, you would be familiar with many smells, both pleasant and unpleasant. And if lucky, you would be familiar with some of the best: those of roasting cocoa beans and hot drinking chocolate. - [Whence Came the Rhode Island Food Truck?](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-whence-came-rhode-island-food-truck/) - One Appetizing Idea, Endless Permutations The explosion of food truck culture over the past decade or so has been truly phenomenal. The wave came on so suddenly and spread so widely that one may be forgiven for believing the trend is utterly new. But today’s food trucks are part of a tradition of mobile food preparation that goes back centuries, if not millennia. - [The Enduring Elegance of Gorham Silver](https://ediblerhody.ediblecommunities.com/about-us/about-us-enduring-elegance-gorham-silver/) - Made in Rhode Island and Admired Around the Globe - [Edible Rhody Kids: Fair Trade Means Fair Business for Farmers](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-edible-rhody-kids-fair-trade-means-fair-business-farmers/) - Have you ever thought about where that banana you had for breakfast comes from? What about the chocolate and sugar used to make that delicious cupcake? The people who grow these crops around the world should be paid fairly for their work and be treated well. Fair Trade makes sure they are. Much of the food we eat every day is grown near the equator, at the warmest parts of the earth. This includes sugar, mangoes, coffee, chocolate, bananas and much more. - [Chosen By Chocolate](https://ediblerhody.ediblecommunities.com/eat/eat-chosen-chocolate/) - Aura Fajardo Brings a Taste of Venezuelan Cacao to Rhode Island Aura Fajardo had no idea that she’d be so drawn to the chocolate- making process when she began the baking and pastry arts program at Johnson & Wales University (JWU) in Providence. She had planned to become a professional cake decorator but apparently chocolate had other ideas. - [Fearless Fish Market Opens in Providence](https://ediblerhody.ediblecommunities.com/shop/shop-fearless-fish-market-opens-providence/) - Rhode Island’s Newest Fishmongers Encourage Cooking Outside the Box NOTE: Since the publishing of this story, Fearless Fish Market has moved to 721 Hope St., Providence, RI Finding a good seafood recipe, purchasing quality fish and cooking it properly can be a daunting and nerve-wracking endeavor, even for the most confident home chef. - [A Bouquet of Flavors at Rhode Island Spirits](https://ediblerhody.ediblecommunities.com/drink/drink-bouquet-flavors-rhode-island-spirits/) - Rhode Island’s Newest Distillery Crafts Distinctly Local Liquors and Liqueurs The small-batch botanical gin that Rhode Island Spirits owners Kara Larson and Cathy Plourde have created is like nothing else out there: It’s a garden party for the taste buds. It starts out subtle and refreshing with juniper, elderberry and rosehip; becomes bold and forthright with the taste of Aronia berry, autumnberry (Elaeagnus umbellate) and clove; and ends with a crescendo of aromas and flavors: sumac, red clover, rose petal and nasturtium. - [Farmer/Farm: Tyler & Karla Young, Young Family Farm](https://ediblerhody.ediblecommunities.com/shop/shop-farmerfarm-tyler-karla-young-young-family-farm/) - FARMER / FARM: TYLER & KARLA YOUNG, YOUNG FAMILY FARM Tyler & Karla Young figured out pretty early on that visitors to their farm stand in Little Compton like to know where their food is coming from and who is growing it, explained Karla. “When Tyler is in the farm stand, he tells customers how he grows the produce we sell and will often ask customers to come pick a peach or other piece of produce with him. They taste and feel how different food is when you support local farms,” she said. “Customers want to connect their food to the farmer.” - [Chef/Restaurant: Chef Andy Teixeira, Brix and Taproot at Newport Vineyards](https://ediblerhody.ediblecommunities.com/shop/shop-chefrestaurant-chef-andy-teixeira-brix-and-taproot-newport-vineyards/) - Executive Chef Andy Teixeira and his team pride themselves on making every single component for Brix and Taproot at Newport Vineyards from scratch. And instead of ordering his ingredients from food service distributors, he texts local farmers. “My whole team knows every farmer who comes in—and we volunteer with them when they need extra hands,” Teixeira said. “We only purchase product from those farmers or foragers we’ve gotten to know personally.” - [Beverage Artisans: Jen & Alan Brinton, Grey Sail Brewing](https://ediblerhody.ediblecommunities.com/about-us/about-us-beverage-artisans-jen-alan-brinton-grey-sail-brewing/) - Grey Sail Brewing put Westerly on the map for beer lovers. And it’s all thanks to Jen and Alan Brinton, the powerhouse couple behind it all. In 2012, they distributed 900 barrels of craft beer; in 2019, they distributed 9,500 barrels. “We’ve grown a lot but haven’t become so big that it’s not sustainable,” Jen said, adding that they expanded the tasting room and production space and will be opening a distillery in the coming months. “We’ll always be small enough to be the local brewery but we’re grateful to have grown enough so we can now employ 15 people full time.” (Alan and Jen in center of above photo.) - [Food Artisans: Matt & Tami Mullins, Newport Sea Salt](https://ediblerhody.ediblecommunities.com/shop/shop-food-artisans-matt-tami-mullins-newport-sea-salt/) - When Matt and Tami Mullins returned to Newport after being stationed in Italy with the navy, they couldn’t believe there wasn’t a locally made sea salt in the Ocean State. After a successful home science experiment to make their own, friends and family loved it and wanted more, Matt said. Fast forward three years and they’ve got a commercial kitchen space at Hope & Main and are selling 60 to 90 pounds of sea salt each month. Because the process of making salt is weather-dependent and labor-intensive, Matt said they can’t keep up with the demand. - [Food, Wine or Retail Shop: Newport Wine Cellar & Gourmet](https://ediblerhody.ediblecommunities.com/drink/drink-food-wine-or-retail-shop-newport-wine-cellar-gourmet/) - Maria Chiancola made some hard decisions in 2019. Her beloved Newport Wine Cellar & Gourmet went through a big transition, in this case downsizing, as she learned that being successful sometimes means changing course to be more sustainable. “When you try to do everything, some part suffers,” Maria said, adding that the business has evolved since opening in 2008, but has always focused on supporting independent, responsible food and wine artisans. “We’ve gone back to our roots and, while 2019 was a real challenge for me, receiving recognition like this means a lot to our small business.” - [Food-Related Nonprofit: Hope's Harvest RI](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-food-related-nonprofit-hopes-harvest-ri/) - The numbers speak for themselves. In 2019, Hope’s Harvest RI volunteers harvested and rescued 68,000 pounds of locally grown food that would otherwise have been wasted and distributed it to hunger relief agencies throughout the state. - [Collard Greens: A Superfood for All Seasons and All Regions](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-collard-greens-superfood-all-seasons-and-all-regions/) - Collard greens in New England? There must be some mistake. Collards can only be cooked in pork fat and served on a verandah down south – right? No mistake. Collard greens are spilling over in farmers' markets and produce aisles, and they have a lot to offer us Yankees. Sure, they're great braised in bacon but they can also be treated like kale or any of their leafy green compatriots, meaning they can be sautéed or steamed, roasted or baked into a healthy chip, or even eaten raw. - [Last Bite - Pie Chart](https://ediblerhody.ediblecommunities.com/shop/shop-last-bite-pie-chart/) - [Last Bite, Can't be Beet](https://ediblerhody.ediblecommunities.com/about-us/about-us-last-bite-cant-be-beet/) - Beets were used by the ancient Romans as an aphrodisiac. In fact, the nitrates in beets increase blood flow, and they contain high amounts of boron, which aids in the production of human sex hormones. Sliced pickled beets are often served on burgers in Australia. Beet leaves were used by Hippocrates to bind and dress wounds. - [The New England Kitchen by Jeremy Sewall and Erin Byers Murray](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-new-england-kitchen-jeremy-sewall-and-erin-byers-murray/) - With a creative emphasis on New England’s seasonal flavors, Chef Jeremy Sewall and co-author Erin Byers Murray take home cooks on a journey-by-recipe through the region’s culture, ingredients and history in The New England Kitchen (Rizzoli New York, 2014). - [Mast Brothers' Family Cookbook](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-mast-brothers-family-cookbook/) - Brooklyn duo Rick and Michael Mast have been steadily increasing the world population of chocoholics with their small batch, bean-to-bar craft chocolate since they began hand roasting cocoa beans in their Williamsburg apartment. With Mast Brothers Chocolate: A Family Cookbook (Little, Brown and Company, 2013), the brothers intertwine sweet and savory chocolate-based recipes with accounts of their origins, philosophy and chocolate-making techniques. - [Chocolate Stout: A Community Collaboration Produces a Fair-Trade Pint](https://ediblerhody.ediblecommunities.com/drink/drink-chocolate-stout-community-collaboration-produces-fair-trade-pint/) - There’s nothing better than a cup of hot chocolate on a cold December night—except maybe a pint of good stout. This winter, Revival Brewing and fair-trade company Equal Exchange are partnering to brew up the best of both worlds: a special-release chocolate stout from Revival Brewing Company, sold in growlers at Brutopia in Cranston during December. - [Mobile Meals: O'Crepe Food Truck & Tricycle Ice Cream](https://ediblerhody.ediblecommunities.com/eat/eat-mobile-meals-ocrepe-food-truck-tricycle-ice-cream/) - What We’re Savoring on the Streets this Summer - [Kitchen Creamery by Louella Hill is a Taste of Good Home Cooking](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-kitchen-creamery-louella-hill-taste-good-home-cooking/) - If you’ve ever considered turning your home kitchen into a home creamery, Louella Hill is the guide for you. Before moving to California from L’il Rhody, Hill helped launch Farm Fresh Rhode Island and Narragansett Creamery. For those familiar with her doings, it comes as no surprise that Hill has written a cookbook of her own: Kitchen Creamery: Making Yogurt, Butter & Cheese at Home (Chronicle Books, 2015). As The Milk Maid, Hill has taught cheesemaking throughout the Bay Area, and she’s accustomed to guiding apprentice cheesemakers through what can seem like a daunting process. - [The End Game for Food Scraps](https://ediblerhody.ediblecommunities.com/about-us/about-us-end-game-food-scraps/) - Reducing Food Waste is Good for Business Pivoting the conversation from food waste to financial savings provided just enough incentive for Chris Bender, co-owner of Newport’s Stoneacre Brasserie and Stoneacre Garden, to tiptoe into commercial composting. After discovering that separating discarded veggie and meat scraps, paper and other compostable waste from the businesses’ regular trash didn’t disrupt daily kitchen operations as he had anticipated, he jumped in with two feet. And now composting is helping his bottom line. - [Korean Home Cooking with Yehjong Son and Lahna Son-Cundy](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-korean-home-cooking-yehjong-son-and-lahna-son-cundy/) - A Rhode Island Family Honors Ancestral Culinary Traditions New Year’s is a big deal in Lahna Son-Cundy’s household. Unlike American culture where the New Year’s Eve fête is celebrated on December 31, this extended Newport family celebrates Korean New Year on January 1. Their luncheon ritual includes dumplings—handmade with tofu, ginger, garlic, beef, shredded onion and sprouts, to be shared according to Korean custom—as well as duk mandu guk (rice cake soup with dumplings), with sake rice wine and laughter permeating the festivities. - [Tiverton Four Corners](https://ediblerhody.ediblecommunities.com/shop/shop-tiverton-four-corners/) - New Ventures and Tasty Treats in a Favored and Ever-Evolving New England Village - [Help Wanted: Severe staffing shortages nationwide are crushing Rhode Island’s culinary industry](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-help-wanted-severe-staffing-shortages-nationwide-are-crushing-rhode-island-s-culinary/) - It’s the cusp of summer, and the Ocean State is opening up to full capacity. Masks are coming off, visitors are returning in droves, the energy is creeping back—and so is the trust. In Covid’s shadow, customers hope to find solace in a shared meal, yet local restaurants are still treading water. No-Shows and a Trickle of Applicants - [Community Gardens Offer Solace, Safety and Bounty](https://ediblerhody.ediblecommunities.com/shop/shop-community-gardens-offer-solace-safety-and-bounty/) - New Gardeners Sow Seeds of Interest and Engagement in Growing Your Own Walking to their community garden plot down the road from their home in Westerly, Penny Parsekian and Geoff Kaufman were on a mission. They had mapped the plant layout, replanted from seed and watered on a specific rotation to foster maximum absorption and growth. With their harvest bag in hand, they intended to reap the fresh rewards of their labor. - [Let’s Go Friluftsliv-ing this Winter!](https://ediblerhody.ediblecommunities.com/things-do/things-do-let-s-go-friluftsliv-ing-winter/) - Embrace the Scandinavian Outdoor Lifestyle Here in Li’l Rhody When the ground freezes and snow is falling this winter, we should be outside. The allure of the outdoors is powerfully persuasive, especially when the pandemic could worsen if we are socially sequestered indoors. Spending time in nature, with fresh air and exercise, snacks, proper warm gear and cohort-approved friends, is the ultimate al fresco recipe. - [Drought Spells Disaster for Local Farms](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-drought-spells-disaster-local-farms/) - USDA’s Drought Designation Funding Offers Some Relief Jason “Pete” Peckham picks up a few Waneta potatoes from the field that was tilled yesterday at his fifth-generation Ferolbink Farms in Tiverton. He inspects them for imperfections, size and how they compare to last year’s crop. They are smaller than before, he laments, and there aren’t as many. He can hold three easily in his palm now, whereas with last summer’s seven inches of rain, two hefty spuds dominated his hand. - [Cloning the Superfruit](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-cloning-superfruit/) - The Science Behind One Apple’s Rise to Stardom If Eve had this apple at her fingertips, it’s hard to guess which quality of the Honeycrisp would have tempted her more: the satin, blemish-free skin in a whirlwind of marbled red and chartreuse or the crunchy, sweet flesh bursting with juice. Now eclipsing many traditional varieties as the fifth-most-grown, according to the U.S. Apple Association, this apple has a nascent appeal that embodies the industry’s explosion during the past four decades. - [What Happens When Schools Close: Creative Collaborations Sprout to Nourish Rhode Island’s Most Vulnerable Kids](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-what-happens-when-schools-close-creative-collaborations-sprout-nourish-rhode-island-s/) - The moment the state shut down back in March, everything stopped. With schools and businesses shuttered, and groceries potentially hard to find, many families with school-aged children faced a dire situation. More than 73,000 children statewide were receiving free or reduced-price meals at school, so when jobs evaporated many of these families risked going hungry without sufficient income to purchase groceries. - [A Food Pantry on Aquidneck Island Offers Hope Amid the Chaos](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-food-pantry-aquidneck-island-offers-hope-amid-chaos/) - There were 25 people waiting in line at the Dr. Martin Luther King, Jr. Community Center Food Pantry (MLK) last Friday morning. Spaced six feet apart and wearing face masks, they were a somber crowd, anxious about their next meal. - [Market Mobile Pivots to Residential Deliveries](https://ediblerhody.ediblecommunities.com/shop/shop-market-mobile-pivots-residential-deliveries/) - Spaghetti squash. Parsnips, parsley and beets. Kale and radishes, spinach and sweet potatoes. This bounty of fresh food from local farms was available in March when COVID-19 shuttered their biggest customers—universities and restaurants served by Farm Fresh RI. Literally overnight, a prime source of revenue for local farms and food businesses vanished. - [Mind Over Matter](https://ediblerhody.ediblecommunities.com/shop/shop-mind-over-matter/) - How Four Female Restaurateurs Made It in the Ocean State They’ll be the first to tell you what it isn’t. Being a restaurateur isn’t glamorous, it isn’t 9–5, it isn’t sexy or making them rich. It is, however, enriching. It is creative; it is replete with kind, dedicated people. Neither Ellen Slattery of Gracie’s and Ellie’s in Providence, nor Sue Lamond of Newport’s Salvation Café, nor Jeanine Iannucci and Angie Armenise from Blackie’s in Smithfield would sacrifice the reward for the relief of decreased commitment. They weren’t expecting easy. - [Going Reef to Table with Newport Sea Salt](https://ediblerhody.ediblecommunities.com/shop/shop-going-reef-table-newport-sea-salt/) - Bringing More Flavor to Rhode Island, One Bucket of Saltwater at a Time It’s 5 am and Matt Mullins wades into the dark water near Brenton Point State Park in Newport. High tide billows at his waist as he hauls two (five-gallon) buckets of saltwater to shore. He is alone, except for hungry cormorants and seagulls. The warming sunrise begins to paint the sky in shades of dusty rose and lavender. Mullins, a retired Naval officer, is in his element. - [Ocean Hour Farm in Newport](https://ediblerhody.ediblecommunities.com/about-us/about-us-ocean-hour-farm-newport/) - Fostering Natural Life Cycles, Regenerative Agriculture, Education and Research Ocean Drive in Newport seems like an unlikely spot for a farm, let alone one that is advancing climate change prevention practices. But on the Drive and its Newport Neck neighborhood, which host some of the City by the Sea’s swankiest addresses, Ocean Hour Farm is doing just that. - [Chef Glaister B. Knight of Newport's Brenton Hotel](https://ediblerhody.ediblecommunities.com/eat/eat-chef-glaister-b-knight-newports-brenton-hotel/) - Chef Glaister Knight’s portfolio of restaurant experience reads like a who’s who of Newport hospitality. From The Mooring to The Clarke Cooke House, the former Bistro 162 to 41º North, Knight has designed menus and prepared meals at some of the City by the Sea’s finest establishments during his 28-year career. Now executive chef at the Brenton Hotel, Knight, 46, directs all food and beverage services for the 57-room boutique waterfront destination and its casual dining space, The Living Room. - [Sowing the Seeds of Food Education](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-sowing-seeds-food-education/) - In the Garden and Classroom In the edible gardens at Smithfield’s Raymond C. LaPerche Elementary School, preschoolers’ lettuce is a patchwork of assorted heads, while fifth graders planted symmetrical and color-coded rows. Kale, carrots, radishes and peas overflow the raised beds since students planted seeds by hand last spring. Then they water, harvest and snap off a pea shoot to snack on the fruits of their labor. Instruction continues in the cafeteria and the classroom here, too, as lunch menus and science classes incorporate local food and lessons on the value of growing your own. - [Mobilizing Food at the Dr. Martin Luther King, Jr. Community Center](https://ediblerhody.ediblecommunities.com/shop/shop-mobilizing-food-dr-martin-luther-king-jr-community-center/) - A Pantry on Wheels Brings Nourishment to the People When the Dr. Martin Luther King, Jr. Community Center’s (MLK) mobile food pantry arrives at Donovan Manor in Newport, residents of this age 62+ public housing complex stand in line eagerly. It’s the third Thursday of the month, and this is their opportunity to get free fresh fruits and vegetables, bread, eggs, milk and meats that are increasingly expensive to purchase. - [Pickle This! EDIBLE RHODY KIDS](https://ediblerhody.ediblecommunities.com/things-do/things-do-pickle-edible-rhody-kids/) - A pickle often refers to small cucumbers preserved in a mixture of vinegar, herbs and brine. But did you know you can “pickle” almost any vegetable following a few basic steps? The Basics: Vegetable + Seasoning + Vinegar + Brine = Pickles! Refrigerator pickles: How will YOU fill your Jar? Color in your favorite pickles. Vegetables (in season): Cucumbers, carrots, radishes, cauliflower, green beans, beets Spices & Seasonings: Dill and garlic is the classic combo. - [Edible Rhody Kids](https://ediblerhody.ediblecommunities.com/eat/eat-edible-rhody-kids/) - Berry Good Turnovers These handheld treats, filled with yummy berries, are simple to make and delicious to eat-at home or on the go. No forks or plates needed. They're good for breakfast, snack time or dessert! Pick your own berries! Strawberries: June Wild Gooseberries: June I July I August Raspberries: June I July I August I September Blueberries: July I August Make turnovers with your favorite berries! - [Edible Rhody Kids: Snack Time Fun](https://ediblerhody.ediblecommunities.com/things-do/things-do-edible-rhody-kids-snack-time-fun/) - Edible Rhody contributor Christine Chitnis and co-author Sarah Waldman have just written a book, Little Bites: 100 Healthy, Kid-Friendly Snacks. It's full of yummy recipes--many simple to make, seasonally fresh, vegetarian and easily portable for fall adventures, school lunches or backyard picnics. Why settle for ho-hum store-bought treats when you can whip up your own, Little bites? One of our favorite recipes: Baked Apple Crisps - [Edible Rhody Kids: Spring Chicks](https://ediblerhody.ediblecommunities.com/things-do/things-do-edible-rhody-kids-spring-chicks/) - Fun Facts About the Rhode Island Red: • The first Rhode Island Red was bred in Adamsville, Rhode Island in the 1880s. • The Rhode Island Red Hen became Rhode Island's official state bird on May 3,1954. • Rhode Island Reds are friendly chickens and have become the most popular breed in the U.S. • One reason Rhode Island Reds are so popular is because they're good at laying eggs. - [Edible Rhody Kids: Ice Pops](https://ediblerhody.ediblecommunities.com/things-do/things-do-edible-rhody-kids-ice-pops/) - Can you match the ice pop with the country it’s from? United States England New Zealand Ireland Mexico freeze pop paleta Popsicle ice lolly icy pole Ice Pop Molds When making ice pops at home, you will need a container or mold to hold the liquid while it freezes and a stick to hold your frozen treat while you eat it! - [Edible Rhody Kids: Eat an Apple A Day!](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-edible-rhody-kids-eat-apple-day/) - Eat an apple a day.... • Super yummy! • Easy snack to pack—no utensils needed! • Full of healthy nutrients to make your mind and body strong! • There are 7,500 varieties (different kinds) of apples grown throughout the world. • It takes about 36 apples to create one gallon of apple cider. • Apples are a member of the rose family. • Apples come in shades of red, green and yellow. • Eat the peel too! Apple peels are loaded with fiber and vitamins A and C. - [Edible Rhody Kids: Chocolate](https://ediblerhody.ediblecommunities.com/things-do/things-do-edible-rhody-kids-chocolate/) - Everyone loves chocolate—kids and grown-ups alike. In fact, chocolate ranks as the favorite fiavor of most people in America. And yet, few of us know much about the origins of this popular treat. - [Edible Rhody Kids: Got Local Milk?](https://ediblerhody.ediblecommunities.com/things-do/things-do-edible-rhody-kids-got-local-milk/) - How does milk get from farm to fridge? - [Edible Rhody Kids: Be a Locavore Hero!](https://ediblerhody.ediblecommunities.com/things-do/things-do-edible-rhody-kids-be-locavore-hero/) - Be a Locavore Hero! LOCAVORE: noun \ lo-ca-vore (lō-kə-ˌvȯr) \ definition : one who eats foods grown locally whenever possible origin: local + -vore (as in carnivore) first known use: 2005 WHAT'S ON YOUR LOCAVORE PLATE? Rhode Island is home to a wide variety of food options all year long. Design your food plate from the seasonal bounty this autumn! TAKE ACTION! - [Nick & Tracey Rabar Dish Out Local Comfort at Avenue N American Kitchen](https://ediblerhody.ediblecommunities.com/eat/eat-nick-tracey-rabar-dish-out-local-comfort-avenue-n-american-kitchen/) - After he finishes his lunch and leaves Avenue N American Kitchen in Rumford, Will Flanagan, mayor of Fall River, Massachusetts, quickly returns and plunks a crumpled plastic grocery bag on the white marble bar in front of owner Nick Rabar. “For you,” says the mayor. Rabar reaches into the wrinkly sack to reveal a gleaming round loaf of Portuguese sweet bread, bringing a wide smile across his face “It was made by the ladies at the church,” beams Flanagan. “Fantastic,” Rabar gushes. “It’s a work of art. That’s beautiful!” - [Big Black Dog Farm Delivers Fresh Veggies by the Wagonload](https://ediblerhody.ediblecommunities.com/shop/shop-big-black-dog-farm-delivers-fresh-veggies-wagonload/) - With sun-stained, weather-beaten skin, fresh earth lodged under his fingernails and thick socks unfashionably hiked over his jeans to prevent ticks bites in the field, Jeff Stewart looks every inch the tenured farmer. You’d hardly expect that much of his yield is grown from an unassuming sustainable hoop house in his driveway tucked in Newport’s suburban Fifth Ward neighborhood. - [Bringing the Harvest to the Table at Stoneacre Pantry](https://ediblerhody.ediblecommunities.com/eat/eat-bringing-harvest-table-stoneacre-pantry/) - Digging Community and Digging Dirt Help Bring the Harvest to the Table on Lower Thames Street It’s not uncommon to see Christopher Bender and David Crowell of Newport’s Stoneacre Pantry at local farmers’ markets carrying tote bags brimming with robust leafy greens, ripe summer vegetables and artisan foodstuffs. - [Moromi Soy Sauce](https://ediblerhody.ediblecommunities.com/eat/eat-moromi-soy-sauce/) - When you conjure up the image of an expert maker of craft shōyu—authentic artisanal Japanese-style soy sauce—it’s likely not a retired guy from Connecticut named Bob, but here we are. Bob Florence spent the better part of his career as a chemist and in business development and marketing in the automotive industry, spending much of his time in Japan, traipsing across Tokyo, Nagoya and beyond, acquiring a deep knowledge of Japanese cuisine and soy sauces along the way. - [Executive Chef Gina Pezza of Vanda Cucina](https://ediblerhody.ediblecommunities.com/about-us/about-us-executive-chef-gina-pezza-vanda-cucina/) - Seasonal Italian American Flavors with a Creative Spin While other children grew up playing “house” as their make-believe play, Executive Chef Gina Pezza of Vanda Cucina was busy playing “restaurant.” Turns out, she never stopped. - [Authentic Flavors of Home with Ethiopian Eats](https://ediblerhody.ediblecommunities.com/eat/eat-authentic-flavors-home-ethiopian-eats/) - Martha Tsegaye Shares Her Abundant Love of Ethiopian Cuisine at Weekly Farmers Markets In Ethiopian culture, gursha is the act of feeding another a small bite of food with your hand. It’s a symbolic, significant gesture meant to express generosity and gratitude while simultaneously building connection and community and sharing love. Martha Tsegaye’s food business, Ethiopian Eats, embodies the spirit of gursha in every way, sharing her home-land and its vibrant culinary culture with every bite. - [Celebrated Wins Hearts for Vegan Baking](https://ediblerhody.ediblecommunities.com/shop/shop-celebrated-wins-hearts-vegan-baking/) - Becky Morris never set out to be a plant-based pioneer, but if necessity is the mother of invention, then Morris is Rhode Island’s sweet treat matriarch. Morris’s Celebrated bakeshop in Richmond has all the hallmarks of a dreamy Instagrammable aesthetic: a minimalist modern vibe in a clean-lined, sundrenched space with rows of colorful macarons, gooey cookies with crisp edges, cupcakes with swirly tops, cream pies with pillowy filling—and that’s just the start. - [A Food Tour Roundup](https://ediblerhody.ediblecommunities.com/things-do/things-do-food-tour-roundup/) - Mouthwatering Ways to Learn About Local Flavor and Culture - [Chef Peter Carvelli of Foglia in Bristol](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-chef-peter-carvelli-foglia-bristol/) - An Attorney-Turned-Chef Pairs Plant-Based Food with Fine Dining Turns out, the fact that Foglia in Bristol is an entirely vegan restaurant, from the menu to the wine list to the furnishings, is just about the least interesting thing about it. Rumors swirled before the restaurant opened on State Street in the center of town last summer, as happens in a closely knit community. The space had a legacy of much-loved eateries— chief among them Persimmon before it moved to Providence—but chef/owner Peter Carvelli was committed to Foglia forging a history all its own. - [Mozz in Newport](https://ediblerhody.ediblecommunities.com/shop/shop-mozz-newport/) - Fresh Cheeses and Other Flavors of Italy in the City by the Sea As an early morning light pierces his shop’s glass facade, Luca Mignogna slides open the service window facing Newport’s tony Bellevue Avenue, allowing the wafting aroma of earthy coffee mingling with the warm scent of just-out-of-the-oven bread and pastries to escape through the pass. “Buongiorno!” he calls out to a gentleman in a warm coat and cap, who returns the morning salutation. - [The Wright Scoop and a 100-Year-Old, Fifth-Generation Dairy Farm](https://ediblerhody.ediblecommunities.com/shop/shop-wright-scoop-and-100-year-old-fifth-generation-dairy-farm/) - Bringing the Pasture to Providence with Cow-to- Cone Ice Cream Sun rises over the grassy, dew-speckled green hills in rural North Smithfield, where a drove of cows mill about, their moos echoing across the valley. It’s morning at Wright’s Dairy Farm, and as it has been for more than a century, the wee hours are go-time here. With a new cow-to-cone ice cream operation that brings the pasture to Providence, Wright’s is busier than ever. - [Chef/Owner Kevin O’Donnell of Giusto](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-chefowner-kevin-o-donnell-giusto/) - Italian-Inspired Cooking Through a New England Lens Apalpable energy permeates the air at Giusto in Newport as servers whirl about with intent and diners create a persistent hum throughout the lively restaurant. A lustrous quartz bar runs nearly the entire length of the rectangular space, straddling dining areas both inside and out. America’s Cup 12-meter yachts saunter lazily as they prepare to tie up for the night and diners on the boardwalk-esque patio take it all in while sipping sparkling wines and meticulously garnished Instagrammable cocktails. - [Tips & Tricks from Your Favorite Chefs](https://ediblerhody.ediblecommunities.com/shop/shop-tips-tricks-your-favorite-chefs/) - Sage Advice to Help You Cook Like a Pro Chefs: They make it all look easy. We asked nearly a dozen chefs around Rhode Island for their tried-and-true cooking tips and their most trusted tools of the trade to help us sharpen our own skills in the kitchen. Here is what they revealed: Food + Flavor - [Tested and Triumphant: Ocean State Oyster Farming](https://ediblerhody.ediblecommunities.com/shop/shop-tested-and-triumphant-ocean-state-oyster-farming/) - Winners in the Shell Game As Jennifer Scappatura ambles back to shore gripping a bright orange basket filled with market-bound mollusks, her sun-kissed hair—tucked less-than-neatly under a faded ball cap—brushes her face in the early morning breeze. With a long day ahead, she has work on her mind: plucking, packing and hauling the morning harvest to restaurants and wholesalers as quickly as possible. - [Keeping Organized in the Home Kitchen](https://ediblerhody.ediblecommunities.com/shop/shop-keeping-organized-home-kitchen/) - Reinvigorate and Inspire Your Cooking with a New Sense of Order Whether they know it or not, modern-day chefs have Georges Auguste Escoffier to thank for their industry’s ubiquitous “mise en place” methodology, which translated means “put in place.” The turn-of-the-20th-century culinary iconoclast extolled the virtues of organized ingredients and tools in the kitchen to keep the cooking process systematic and streamlined. - [Feeding the Front Lines](https://ediblerhody.ediblecommunities.com/about-us/about-us-feeding-front-lines/) - Serving Those Who Work to Keep Us Safe When Chef Edward Bolus walked out of his kitchen at Mill’s Tavern in early March, he didn’t know when he would see it again. Closed by Governor Gina Raimondo’s executive order to cease dine-in service to prevent the spread of Covid-19, Mill’s Tavern didn’t have a previously established takeout program nor plans to implement one. - [Where the Chefs Shop](https://ediblerhody.ediblecommunities.com/shop/shop-where-chefs-shop/) - While the dishes chefs compose inevitably take center stage, their behind-the-scenes arsenal, from ingredients to equipment, is critical to their success. In essence, it takes a delicious and well-stocked village. In Rhode Island, there’s an enviable network of growers, farmers, artisans, chefs and restaurateurs who collectively subscribe to a “rising tide floats all boats” philosophy, and the suppliers who facilitate securing those needs are undoubtedly part of each chef’s inner circle. - [The Edible Schoolyard at Green Animals in Portsmouth](https://ediblerhody.ediblecommunities.com/shop/shop-edible-schoolyard-green-animals-portsmouth/) - Digging Dirt and Pulling Carrots: Growing a Healthy Appetite for Good Food and Gardening for Aquidneck Island’s Youth Elementary education has come a long way since the centuries-old “three Rs”—reading, ’riting and ’rithmetic—formed the backbone of school curriculum. And while technology has advanced the spectrum of capability for today’s students, innovators like Alice Waters saw the antithesis of technology as fertile ground (quite literally) for expanding children’s minds—getting them back to the earth. - [Nest Homeware](https://ediblerhody.ediblecommunities.com/shop/shop-nest-homeware/) - For Matt Cavallaro, Designing Cast-Iron Cookware is for More Than Material Goods Artists work with myriad materials, but the craft of cast-iron cookware designer Matt Cavallaro utilizes a metal that is practically otherworldly. Just as a tenured chef honors his ingredients by composing each dish with considered purpose and intent, so, too, does Cavallaro, who carefully crafts the vessels in which the chefs will cook. - [A Temple of Female Badassery](https://ediblerhody.ediblecommunities.com/eat/eat-temple-female-badassery/) - It seems apropos that the 1966 Czech surrealist comedy art film Daisies plays in regular rotation on the one blank wall at Amaryllis on Providence’s endearing Westminster Street. The plot centers around two women, close confidants who unapologetically rebel against a materialistic society, lavishing in their gluttony while leaving a path of destruction in their wake. Admittedly, restaurateurs Tracy DeFusco and Deanna Marandola seemed to have plucked only the good parts of the two characters in the farcical film, considered a feminist milestone. - [Beer-Braised Chicken Thighs with Kale and Polenta](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-beer-braised-chicken-thighs-kale-and-polenta/) - Comfort Food Gets a Little Tipsy with Local Brew If you’re craving an easy chicken dish that incorporates the same warm, comfort-food feel of homemade chicken soup, this dish is for you. The aroma is enticing, thanks in no small part to the local beer used for cooking. With such a wide variety of great local beers available, any one of them will render these chicken thighs tender and delicious. Among the many ways to switch up this dish: - [Turkey Burgers with Sweet Potato Biscuits: Cooking Fresh on a Budget](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-turkey-burgers-sweet-potato-biscuits-cooking-fresh-budget/) - While ground beef topped with cheese on a bun is typically what comes to mind when we think of burgers, there are countless variations. Here, delicious fall-inspired biscuits made with sweet potato are used instead of buns for a savory ground-turkey burger. You can also serve these burgers on flavored breads, such as gluten-free walnut raisin bread from Eva Ruth’s Bakery, or seasonal pumpkin seed bread from Seven Stars Bakery. • If you prefer chicken to turkey, substitute ground chicken in this recipe. I like the ground chicken from Baffoni’s Poultry Farm in Johnston, available at their farm store and at select farmers’ markets. - [Grilled Eggplant Rollatini with Fresh Tomato Sauce](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-grilled-eggplant-rollatini-fresh-tomato-sauce/) - Taking to the Grill with Summer Veggies 'Tis the season for grilling. Virtually every summertime vegetable benefits from some time on the grill, perhaps none more so than eggplant. A light char adds depth to eggplant’s earthy flavor. This dish is enhanced by the addition of lemon zest to the cheese filling, which brightens the flavor of the eggplant and adds to the summertime vibe. Added bonus: These eggplant rollatini are equally delicious served hot or at room temperature. Use the master recipe as a guide, then make it your own: - [Olive and Thyme Cheesecake](https://ediblerhody.ediblecommunities.com/eat/eat-olive-and-thyme-cheesecake/) - The Cousin of Quiche Makes a Stand as a Savory Repast There are many variations on savory cheesecake: ranging from the luxurious seafood-laden, with shrimp or lobster; to meatier, cheesier versions riffing on classic quiche Lorraine; to simpler, though no less sublime, versions with citrus and herbs. I’ve seen crazy variations too—with multiple levels, like seven-layer dip—but we’re not going there with my version of savory cheesecake. - [Mac 'n' Cheese](https://ediblerhody.ediblecommunities.com/eat/eat-mac-n-cheese/) - Everyone’s Favorite Comfort Food Heads on Down to the Farm Winter is the perfect time for the scent of baking casseroles wafting through the house as we warm ourselves after a day of outdoor activities. “Mac ’n’ cheese,” the ultimate comfort food, is beloved for many reasons, including its affordability and its accessibility. More often than not, even when you have nearly nothing in the refrigerator, you still have the ingredients on hand to make macaroni and cheese from pantry and dairy staples—even in a snow storm. - [The Spring House Hotel Kitchen Cooks Inspiration from Own Gardens](https://ediblerhody.ediblecommunities.com/eat/eat-spring-house-hotel-kitchen-cooks-inspiration-own-gardens/) - On the ferry ride from Point Judith to Block Island’s Old Harbor, the first landmark you see is North Light, usually with a small fleet of sailboats racing nearby, and the sun glistening off of the ocean. As North Light vanishes behind the terra-cotta-colored cliffs abutting Mansion Beach, the Victorian façades of Old Harbor draw near. The Surf Hotel and the National Hotel dominate the horizon, while the Spring House Hotel sits proudly on its perch uphill to the left, its red mansard roof and white clapboard siding drawing the eye, its iconic Adirondack chairs not quite visible. - [Cooking Fresh on a Budget with Lamb](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-cooking-fresh-budget-lamb/) - During the spring, thoughts turn to lamb, new potatoes and freshly dug carrots, to name but a bit of the bounty of the season. Lamb is often thought of as a special-occasion ingredient. With its so-called lesser cuts, a tasty lamb fix is still within reach. In this season’s recipe, slow-cooked lamb shanks are paired with lemon-juice-roasted potatoes and carrots. Leftover lamb shank, once removed from the bone, along with the remaining gravy can be repurposed in potpies, or served over egg noodles. For other meals that make the most of spring lamb: - [Cooking Fresh on a Budget with Quinoa](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-cooking-fresh-budget-quinoa/) - The Food and Agriculture Organization of the United Nations has declared 2013 the International Year of Quinoa. This ancient and gluten-free grain is higher in unsaturated fats and lower in carbohydrates than most grains, and is considered a complete protein because it contains all eight essential amino acids. Because quinoa is slightly more expensive than traditional grains (such as rice), balance the expense by cooking it with budget-friendly local butternut squash, root vegetables, apples and onions. Look for store-brand quinoa or find it in the bulk aisle. - [Vegetarian Burritos](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-vegetarian-burritos/) - A Taste of Mexican Flavors by Way of New England - [Summer Squash in Abundance](https://ediblerhody.ediblecommunities.com/eat/eat-summer-squash-abundance/) - Making Good Use of Plentiful Crops Summer is the season of long, languid evenings on the back deck, watching the sunset and the stars fill the sky. And it’s also the season of the anonymous paper bag full of zucchini and summer squash that magically appeared on your doorstep while you were at work. It could be, too, that you are the anonymous gifter of squash, from your all-too-prolific garden. Either way, don’t fret. The neighbors are grateful for your generosity—though they’d sure appreciate if you’d slip in a recipe to help them eat through the mother lode of squash. - [Stir Fried Rice: A Tasty, Versatile Way to Give New Life to Leftovers](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-stir-fried-rice-tasty-versatile-way-give-new-life-leftovers/) - Originally conceived in southern China where rice is the predominant grain crop, fried rice is a dish that has traveled throughout the world. Variations on fried rice can be found in Europe, South America and North America due in large part to the food traditions Chinese immigrants brought with them to these continents. - [Winter Braising; Slow Cooking Fuels a Cold-Weather Appetite](https://ediblerhody.ediblecommunities.com/eat/eat-winter-braising-slow-cooking-fuels-cold-weather-appetite/) - We all need winter warmers, those recipes we can whip up to fend off the cold while infusing our homes with luscious aromas—and even better if the dish’s flavors are bright with citrus, especially in the dark of winter. Braising, the technique of quickly sautéing meat or vegetables in fat, then cooking them slowly in liquid, is a method that rewards a little bit of effort with all of the aforementioned benefits: comforting food, impressive flavor, enticing scent. Perfect for family dinner; perfect for dinner guests. - [Squid for the Main Course](https://ediblerhody.ediblecommunities.com/shop/shop-squid-main-course/) - Rhode Island’s Biggest Catch Is More than an Appetizer Coastal communities around the world feature squid on their menus, from the Mediterranean basin to coastal Asia, with flavors reflecting local tradition. As Rhode Islanders, we’re all too familiar with the restaurant appetizer favorite, fried calamari. But braising squid yields a tender result, suitable for the main course. And quickly sautéed, grilled or broiled, squid provides a fast and inexpensive source of protein for weeknight dinners. - [Time-Saving Summer Salads](https://ediblerhody.ediblecommunities.com/shop/shop-time-saving-summer-salads/) - Packing Up the Fresh Flavors of the Season in Glass Jars While packing a lunch is always a good idea—to save money, to eliminate lunchtime decision-making stress (this is a real thing—you and I know it), to understand exactly how, and with what, your lunch is made—no season is better for lunch-making than summer. With so much gorgeous produce available at our farmers markets and farm stands, the possibilities are practically limitless, and as summer gloriously marches on we can keep mixing up ingredients as the harvest evolves. - [Great Seasonal Recipes Spring from Fresh Farm Eggs](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-great-seasonal-recipes-spring-fresh-farm-eggs/) - Cracking into a Savory Lunch or Dinner As someone whose backyard chickens houses 26 laying hens, I make finding a use for the glut of eggs they produce daily a high priority. Sure, there’s the nearly every workday morning fried egg sandwich, and the weekend Portuguese sweet bread French toast and the dinnertime (or anytime) frittata, plus baking and pasta-making and hard-boiling, but when one is looking for a change of egg pace, this season’s recipe really hits the mark. - [In the Stewpot](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-stewpot/) - Low and Slow is the Way to Go for Comforting Winter Food Winter beckons us to slow down, slow cook, share a hearty meal on its chilly days—and what slow-cooking method is more versatile than stew? From Armenian Ghapama (a stew of pumpkin, rice and dried fruits) to Zimbabwean Dovi (a peanut stew), every culture has at least one celebrated stew. And why not? The combination of vegetables, meat protein or legumes and savory stock renders comfort in a bowl without fail. - [Potato Pancakes No Matter How You Slice Them, Spuds Make the Meal](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-potato-pancakes-no-matter-how-you-slice-them-spuds-make-meal/) - Consider the potato and its incredible versatility. Potatoes can be prepared in myriad ways: scalloped, mashed, puréed, grated, grilled, as soup, roasted, baked, twice-baked, boiled, sautéed, fried—the options are seemingly endless. Nearly every culture has a version of the potato pancake, from British tattie fish, to Korean gamja-jeon, to Iranian kuku sib zamini, and why not? Mixing grated or mashed potato with aromatics and herbs and then frying them is comfort food in any language. - [Grain Bowls](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-grain-bowls/) - Endlessly Adaptable Quick Summer Meals There’s much to love about grain bowls, most especially their endless adaptability. They are an ideal way to use up leftovers from summer grilling—or as a means to build a flavorful, creative, one-dish meal from the wealth of local produce, fish, meat, eggs and cheese we have here in Rhode Island. The grain bowl’s adaptability extends to the grains themselves: Instead of the brown rice called for in this recipe, try farro, freekeh, quinoa, bulgur or wild rice. - [Savor the Middle East](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-savor-middle-east/) - Welcome Spring with Bright Flavors and a Pop of Color There may be no better way, food-wise, to usher in spring than with the flavors of the Middle East. From sweet and savory spice blends, to tangy dried fruit paired with nuts, to piquant pomegranate molasses, bright citrus and refreshing mint, Middle Eastern food celebrates bright, bold, fresh flavors. This season’s recipe takes its inspiration from those flavors with a nutty-sweet bulgur wheat salad made colorful and flavorful with roasted beets and refreshing mint. The salad is paired with fragrant lamb patties topped with a vibrant yogurt-beet sauce. - [Bok Choy, Demystifying the Chinese Cabbage](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-bok-choy-demystifying-chinese-cabbage/) - Bok choy (BAHK-choy) is shrouded in mystery. To most, this cabbage presents a paradox: It is a 6,000-year-old crop that has staggering contemporary appeal. It is a super food that somehow tastes super good, and it is a Chinese staple that has become commonplace at farmers’ markets and in grocery stores across the U.S. With all these mixed signals, bok choy can easily confound newcomers to the world of leafy greens. Indeed, this ancient Chinese cabbage makes kale look like a safe, straightforward choice. - [Purple Cauliflower: A Treat for the Eyes as Well as the Taste Buds](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-purple-cauliflower-treat-eyes-well-taste-buds/) - When shopping at farmers’ markets, I often stumble upon familiar-looking vegetables cloaked in exotic colors—green zebra tomatoes, purple potatoes, yellow lemon cucumbers and black radishes, to name a few. Cauliflower, a readily available but mostly unpopular member of the Brassicaceae family, comes in several eye-catching colors: light green (with funky-looking spikes), orange, traditional white and, my favorite—purple. Serving purple cauliflower is a great way to add color to any meal and with some purple on the plate, you might even persuade your kids to eat this delicious and underappreciated vegetable. - [In Favor of Flavor](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-favor-flavor/) - Future Chefs Put Their Noses (and Taste Buds) to the Grindstone at JWU “Put away your scales. Put away your mixers,” Chef Jaime Schick commands from the helm of her kitchen classroom inside the glass-encased Cuisinart Center for Culinary Excellence at Johnson & Wales University’s (JWU) Harborside campus in Providence. The 16 fresh-faced students, clad in their mandatory pristine double-breasted chef jackets, chef hats and checked slacks, scurry about furiously and gather around the table. They are here for Day One, the first in a multi-day series of chef-led intensives exploring all facets of culinary education. - [Richard Miscovich, Author, Baker and Teacher, Fuels the Fire for Bakers of Every Ability](https://ediblerhody.ediblecommunities.com/things-do/things-do-richard-miscovich-author-baker-and-teacher-fuels-fire-bakers-every-ability/) - Richard Miscovich has a poker face but keeps few cards to himself. The baker and teacher is happy to share what he knows and loves. Meet him at any one of his teaching posts—in a large culinary classroom at Johnson & Wales in Rhode Island, and in smaller venues like King Arthur’s Baking Education Center in Vermont or even the Kneading Conference in Maine—and you will learn as much as you can take in. - [Brown Market Shares Program: Bringing Fresh, Local Produce to College Hill](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-brown-market-shares-program-bringing-fresh-local-produce-college-hill/) - As you step through the doors of 80 Brown St. in Providence on a Thursday afternoon, the smells of freshly baked bread and ripe summer fruit waft through the air, perking your nose. The sometimes-rap, sometimes-bluegrass music tickles your eardrums. Into the entryway of Brown/RISD Hillel you can’t take more than 10 steps before being greeted by the kind smile of a market coordinator. This is Market Day for the Brown Market Shares Program. - [Making Seconds Come First](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-making-seconds-come-first/) - Underloved Fish and Vegetables Take Their Place at the Table - [Restauranteur Erin Wade Creates Tools for Workers](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-restauranteur-erin-wade-creates-tools-workers/) - ‘Not on the Menu’ Seeks to Prevent Sexual Harassment in Restaurants A mid growing awareness of sexual harassment throughout our culture, the food-service world has major work to do: Studies suggest that 90% of restaurant and bar workers experience harassment in the workplace at some point in their career. Enter Chef Erin Wade, owner of Homeroom restaurant in Oakland, California, whose new project, Not on the Menu, empowers employees to speak up and take action when they feel a co-worker or customer is putting them on the spot. - [5 Questions with DC’s Street Chef and Cookbook Author Jonathan Bardzik](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-5-questions-dc-s-street-chef-and-cookbook-author-jonathan-bardzik/) - Jonathan Bardzik spends a lot of time cooking on the street. “I’m used to doing these demos out in the hot sun, so I know I’d only have 20 minutes of your attention, tops,” he told a crowd of people at a demo at last weekend’s Rhode Island Spring Flower & Garden Show. “This is going to be quick and easy—this is Tuesday night food.” - [Stories from the Field: A Night of Live Storytelling at Mount Hope Farm](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-stories-field-night-live-storytelling-mount-hope-farm/) - This post is from the Rhode Island Food Policy Council blog. We're publishing it here for our readers! There is a full audio recording from the event at the end of the post. - [Meet Our Summer Interns: Ginger and Sam](https://ediblerhody.ediblecommunities.com/about-us/about-us-meet-our-summer-interns-ginger-and-sam/) - Ginger Holmes (right) Class of 2017, Brown University Where are you from? How do you describe the place you grew up to people who've never been there? I'm from Norwalk, CT - just outside of New York. My town, in a word, is quaint. It's a suburb close to the Long Island Sound with lots of trees. What are you studying in school and how does it connect to your plans this summer? - [Eating from the Ground UP](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-eating-ground/) - Recipes for Simple, Perfect Vegetables - [Winter Squash](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-winter-squash/) - [Kitchen Sense: The Retro Recipe Project](https://ediblerhody.ediblecommunities.com/about-us/about-us-kitchen-sense-retro-recipe-project/) - Dusting off the Book Jackets to Bring New Life to Outmoded Recipes Vintage cookbooks are a fascination of mine. I’m not interested in them so much as sources of instruction but as a means of understanding an era or community. My favorites are those small town versions compiled by individuals or community organizations. I love poring over their quirky recipes and the illustrations too. - [Freshly Milled: Seven Stars Bakery Mills Flour In House](https://ediblerhody.ediblecommunities.com/eat/eat-freshly-milled-seven-stars-bakery-mills-flour-house/) - Just when you thought the bread from Seven Stars Bakery couldn’t get any better they decide to go out and buy themselves a flour mill! Hailing from Austria, the little blonde wood mill is up and running, milling grains sourced from Maine and Upstate New York. The goal is to mill flour for the bakery with enough to sell to customers in store. - [Observing the Scene at Oberlin](https://ediblerhody.ediblecommunities.com/eat/eat-observing-scene-oberlin/) - A Day of Prep and a Night of Service at the Sister Restaurant to birch Ben and Heidi Sukle of the much loved birch restaurant in Providence recently opened a new spot, a more casual eatery called Oberlin—”casual” meaning à la carte with an emphasis on pasta, small plates and the freshest local seafood and produce they can provision or forage. It’s more than just birch for the people, it’s birch by the people—and with a palpable enthusiasm for Providence and Rhode Island as a whole. - [Last Bite Classics Spring 2017](https://ediblerhody.ediblecommunities.com/things-do/things-do-last-bite-classics-spring-2017/) - [Last Bite Winter 2017-2018](https://ediblerhody.ediblecommunities.com/about-us/about-us-last-bite-winter-2017-2018/) - [The Pawpaw: Locally Grown Taste of the Tropics Regaining ‘Pawpawlarity’](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-pawpaw-locally-grown-taste-tropics-regaining-pawpawlarity/) - What if there were a tropical fruit that didn’t have to be flown in from Mexico? A fruit that could be grown locally yet tasted like the love child of a mango and a banana? Though it may seem too good to be true, such a thing exists, and it’s called a pawpaw. - [Last Bite: Winter 2024](https://ediblerhody.ediblecommunities.com/about-us/about-us-last-bite-winter-2024/) - [The Feast & Fettle Cookbook](https://ediblerhody.ediblecommunities.com/shop/shop-feast-fettle-cookbook/) - From a young age, I’ve felt an undeniable pull toward food and cooking. Some of my earliest memories involve picking blueberries from my vovó’s (grandmother’s) lush blueberry bushes, then watching her turn them into a juicy blueberry pie or a delightful crumb cake. My childhood fascination made me a constant presence in her kitchen, always eager to assist with any task. Among the 12 grandchildren on my mom’s side, I stood out with my unique passion for cooking. I have since inherited many of my vovó’s beloved cooking utensils and often reminisce about the lessons she taught me while cooking together. - [Tetee Kromah is Composting for the Community](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-tetee-kromah-composting-community/) - “Composting is a survival move,” says Tetee Kromah, a Liberian refugee who lives in Providence. “I could put my food scraps in a pot, make soil and grow a garden. Everything I do is a survival move.” - [And a Partridge in a ... Mustard Field](https://ediblerhody.ediblecommunities.com/eat/eat-and-partridge-mustard-field/) - When Doug Partridge went to grad school (University of Michigan) to study ecology, he ended up looking at the invasive characteristics of the mustard family (the domesticated ones include broccoli, cauliflower, kale, cabbage, collard greens and radishes). He studied the history and uses of mustard seeds in cuisines around the world. And he became interested in how you might turn ground mustard seeds into the ubiquitous condiment without cooking it. - [Local Turkey Buying Guide](https://ediblerhody.ediblecommunities.com/shop/shop-local-turkey-buying-guide/) - Baffoni’s Poultry Farm—Cage-free turkeys. Call in advance to reserve a limited supply of turkeys 12 to 30 pounds. 324 Greenville Ave., Johnston, Rhode Island. 401.231.6315; BaffonisPoultryFarm.com. Breene Acres Family Farm—Pasture-raised turkeys. Available by advance order for pick-up. Please call 401.397.4748 to order. 21E Victory Hwy, West Greenwich, Rhode Island. Facebook.com/breeneacres/ - [Last Bite: Fall 2024](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-last-bite-fall-2024/) - [grist for the MILL: Fall 2024](https://ediblerhody.ediblecommunities.com/about-us/about-us-grist-mill-fall-2024-0/) - Dear Reader, How is it that summer flies by in the blink of an eye—and before we know it, fall is here, the mums are in full array at farm stands and markets, and pumpkin spice is creeping into every beverage imaginable? I have a love-hate relationship with mums, to be honest, and I’ll skip the pumpkin spice, but the other delights that arrive with autumn make it one of my favorite seasons of the year. I’ll miss summer, to be sure, but I love the cooler temperatures, the colorful foliage and all the variation in the early versus late fall bounty. - [Last Bite Summer 2024](https://ediblerhody.ediblecommunities.com/about-us/about-us-last-bite-summer-2024-0/) - [Gluten-Free Go-To](https://ediblerhody.ediblecommunities.com/shop/shop-gluten-free-go/) - Anyone committed to finding gluten-free items for family or friends knows the time-consuming, brain-stretching endeavor of shopping at several stores, encountering limited supplies or discontinued products, experimenting with unfamiliar brands and feeling frustrated at the inconsistencies. - [Climate Winners Seafood](https://ediblerhody.ediblecommunities.com/about-us/about-us-climate-winners-seafood/) - Fishing and Eating in Step with New England’s Warming Waters It’s no secret: New England waters are heating up, and not just because we’re heading into the summer months. Ocean temperatures in this region are rising faster than anywhere else in the United States. To adapt, many fish populations are moving north, altering where and when local fishers can access them. “The species around here have changed a lot over the years,” says Rodman Sykes, a fisher-man out of Point Judith. “Species we used to see in high abundance—white and red hake, whiting—are starting to move away from this area.” - [Knives Need a Tune-Up](https://ediblerhody.ediblecommunities.com/about-us/about-us-knives-need-tune/) - What could be more frustrating to chefs and home cooks than dull knives? Harper Keehn has set out to solve this issue, offering a knife-sharpening service (also scissors and small garden clippers) in Providence and at farmers markets throughout New England: Sharper Harper. She credits her farm-raised grandmother for her early interest in knives, because she gave Keehn a knife when she was just 4: “She thought kids should be able to help [in the kitchen],” Keehn says. - [Edible Landscape](https://ediblerhody.ediblecommunities.com/drink/drink-edible-landscape/) - Chasing Flowers: Best of Spring The Lilac Spritz and Other Floral Methods Spring is a time to wake the senses, and what better way than with a pop of soft, fresh florals? Floral cocktails are a tricky lot, but fresh lilacs are easy incorporate into recipes, especially when using a lilac-infused sugar. Lilac blossoms impart a most delicate pale pink-purple hue to a simple syrup and a subtle, spellbinding scent to match. - [Refill and Waste Reduction Resource Guide](https://ediblerhody.ediblecommunities.com/shop/shop-refill-and-waste-reduction-resource-guide/) - Reduce, reuse—and refill! Here’s a go-to resource to shop sustainably around Rhode Island. Find eco-friendly housekeeping and body products, organic bulk grocers, low-waste gifts and more. Evolve Apothecary and Spa 769 Hope St., Providence 401.383.3089; EvolveApothecary.com Where luxury meets sustainability. Evolve has refillable cleaning supplies along with earth-friendly body scrubs, serums and soaps. The Green Grocer 924 E. Main Rd., Portsmouth 401.683.0007 or find them on Facebook - [Meet Our Intern Claire Fan](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-meet-our-intern-claire-fan/) - Where are you from? How do you describe the place you grew up to people who've never been there? I’m from Potomac, MD—right outside of Washington, DC. I would describe it as a vibrant suburb that can give you the perfect taste of the Mid-Atlantic region. There’s an abundance of hiking trails along the C&O canal and, not surprisingly, we are known for our beautiful foliage during the fall and our blooming cherry blossoms in the spring. Most notably, though, we are known for our blue crabs. During the season, you can find my dad and dog crabbing every Friday on the Chesapeake! - [Meet Our Intern Eliza Green](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-meet-our-intern-eliza-green/) - Where are you from? How do you describe the place you grew up to people who've never been there? I grew up in a small town in Connecticut (Pomfret) and moved to Haverford, Pennsylvania when I was 9. I would say Pomfret is a town that smells like a farm (in a good way) with one coffee shop, one restaurant, and one grocery store where you’ll likely bump into someone you know. Haverford is a 20 minute train ride from Philadelphia, giving it more of a classic suburban town feel. I had great experiences in both places! - [Seven Stars Bakery Makes Moves](https://ediblerhody.ediblecommunities.com/about-us/about-us-seven-stars-bakery-makes-moves/) - In October 2023, Rhode Island’s renowned Seven Stars Bakery made a much-anticipated move to a new production facility in Providence from the former location in Pawtucket. We wanted to find out what the expansion, new equipment and newly designed production space means for Head Baker Sarah Williams, her team and especially for the legions of customers who flock daily to Seven Stars for the sourdough breads, baguettes, flaky pastries, flavorful scones, chewy cookies and so much more. - [Tonics for Our Times](https://ediblerhody.ediblecommunities.com/about-us/about-us-tonics-our-times/) - A Peace Corps stint in Fiji (2014–16) stoked Carissa Davenport’s interest in herbs and medicinal plants. After her herbal mixtures proved popular with friends and family, she took the plunge. Davenport and husband, Adam, started Town Farm Tonics in 2020, a time when “people were so concerned about their health, they really gravitated toward what we were creating,” recalls Carissa. Though they began with loose-leaf teas, they moved into tonics as an easier way to educate the general public that “herbs help our bodies do what they already know how to do,” says Carissa. - [A Time to Gather](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-time-gather/) - An Eclectic Bunch of Farm-Fresh Recipes Intended to Bring People Together in the Kitchen and Around the Table - [Last Bite Fall 2023](https://ediblerhody.ediblecommunities.com/about-us/about-us-last-bite-fall-2023/) - AmpersandmStudio.com by Marina Kishkovich - [Cooking Fresh: Fall 2023](https://ediblerhody.ediblecommunities.com/about-us/about-us-cooking-fresh-fall-2023/) - September, October, November Vegetables: Arugula Beans Beets Bok choy Broccoli Broccoli rabe Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Chard Chilis Chinese broccoli Collards Corn Cucumbers Edamame Edible flowers Eggplant Garlic (stored) Ginger Gourds Horseradish Jerusalem artichokes Kale Kohlrabi Leeks Lettuce Mushrooms Mustard greens Okra - [The Meditative Power of Flowers](https://ediblerhody.ediblecommunities.com/about-us/about-us-meditative-power-flowers/) - Tonya Hackley’s flower enterprise grew organically out of her lifelong love of gardening and her deep appreciation of the power of plants to heal and to teach human beings about ecosystems and even about consciousness. “Gardening [for me] is like breathing,” she says. “I can’t stop it.” Hackley studied horticulture at URI; she has taught yoga and meditation; and she built a stone circle (35 feet in diameter) in her back garden. - [A Small Farm Rooted in Garlic](https://ediblerhody.ediblecommunities.com/about-us/about-us-small-farm-rooted-garlic/) - When Amanda Roberto set out to grow all her kitchen herbs, she included several varieties of garlic. And four years ago, when her daughter was born with a rare condition that requires a careful diet and at-home care, Amanda and husband Cody Diamond decided to accelerate their dream of a farm so that she could be a stay-at-home mom. At Wicked Roots Micro Farm, there are now more than 10 varieties of garlic (“garlic flights” are offered in egg cartons), organically grown strawberries and veggies, including heirloom tomatoes—“It’s fun to see people think outside the box of the red tomato,” in Roberto’s words. - [Last Bite, Cookie Smarts](https://ediblerhody.ediblecommunities.com/about-us/about-us-last-bite-cookie-smarts/) - [Advertiser Directory](https://ediblerhody.ediblecommunities.com/shop/shop-advertiser-directory-14/) - Pick up a copy of Edible Rhody at these locations. WINE, BEER & SPIRITS ❧Bottles Fine Wine—The East Side’s award-winning liquor store. Featuring thousands of wines, including over 800 under $15; over 1,000 beers and full line of spirits. Open M–Sa 9 am–10 pm, Su 10 am–6 pm. 141 Pitman St., Providence. 401.372.2030; BottlesFineWine.com - [Last Bite Fall 2022](https://ediblerhody.ediblecommunities.com/about-us/about-us-last-bite-fall-2022/) - [The Advertiser Directory](https://ediblerhody.ediblecommunities.com/shop/shop-advertiser-directory-13/) - WINE, BEER & SPIRITS ❧Bottles Fine Wine—The East Side’s award-winning liquor store. Featuring thousands of wines, including over 800 under $15; over 1,000 beers and full line of spirits. Open M–Sa 9 am–10 pm, Su 10 am–6 pm. 141 Pitman St., Providence. 401.372.2030; BottlesFineWine.com La Brecha Tequila—An artisanal, ultra-premium tequila made from 100% blue agave. Locally owned. To learn more and for a list of stores, visit LaBrechaTequila.com. - [Last Bite Summer 2022](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-last-bite-summer-2022/) - [Last Bite, Who Doesn't Love Pickles?](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-last-bite-who-doesnt-love-pickles/) - [From the Hollow to the Valley](https://ediblerhody.ediblecommunities.com/shop/shop-hollow-valley/) - After 14 years as caretakers at Casey Farm, in Saunderstown, where they grew flowers as well as veggies, Mike and Polly Hutchison made the leap to nearby Robin Hollow Farm in 2006. There, they have been dedicated flower growers and purveyors for events ranging from weddings to birthdays, from corporate boardrooms to private dens. With a dedicated team in place, they sell directly at three farmers markets and have recently expanded with a new retail shop in the Farm Fresh RI food hub in the Valley neighborhood of Providence. - [This Superfood Will Keep You Running](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-superfood-will-keep-you-running/) - Teff is a 4,000-year-old Ethiopian seed grain (tiniest in the world) and, because of its high protein and mineral content, it has fueled world-class Olympic and major marathon runners from Ethiopia. But when Ethiopian native Saron Mechale came to Brown University, she quickly realized that she could use the food she’d grown up eating—teff—to also correct “Americans’ perception of Africa and Ethiopia.” Her goal with goTeff, a cracker-chip-like snack she’s christened “crisps,” is to eventually create a supply chain to support teff farmers in her country. - [We are what we Eat, It’s Time to Make Food Decisions with the Climate Crisis in Mind](https://ediblerhody.ediblecommunities.com/about-us/about-us-we-are-what-we-eat-it-s-time-make-food-decisions-climate-crisis-mind/) - Story By Twilight Greenaway, senior editor of Civil Eats, produced in partnership with civileats.com If we had been told, a decade ago, that so many climate-fueled disasters would hit the food system so soon, would we have believed it? - [Nancy’s List of 39 Breakfast Venues in Rhode Island’s 39 Cities and Towns … Well, Almost!](https://ediblerhody.ediblecommunities.com/eat/eat-nancy-s-list-39-breakfast-venues-rhode-island-s-39-cities-and-towns-well-almost/) - Barrington, Blue Kangaroo Café Block Island (New Shoreham), Bethany’s Airport Diner Bristol, Beehive Café Burrillville, Johnny’s Victory Diner Central Falls, Georgia’s Charlestown, Hungry Haven Coventry, The Cozy Grill Cranston, Mesa’s Cumberland, Modern Bistro East Greenwich, Beacon Diner East Providence, Pazi’s Place Exeter, The Middle of Nowhere Diner Foster, Shady Acres Glocester, The Harmony Café (See note) - [Love for Local](https://ediblerhody.ediblecommunities.com/about-us/about-us-love-local/) - Order up your T-shirts emblazoned with “Buy Local RI” pride—and support our hospitality workers! These comfy cotton T’s are designed by Maret Bondorew for Frog & Toad in a collaboration between the RI Hospitality Association, the Providence Warwick Convention & Visitors Bureau and the Rhode Island Foundation—and 25% of the proceeds go to the RI Hospitality Employee Relief Fund. “It’s been an honor to be a steward of the Buy Local RI brand. - [Buy An Ad](https://ediblerhody.ediblecommunities.com/about-us/advertise-buy-ads-online/) - Now advertisers can order and pay for space in Edible Rhody using their credit card or PayPal account. Just select the ad size you want and choose either the 1x or 4x rate. You will be charged once for the 1x ad, or quarterly for the 4x ad using your credit card or PayPal account. - [What's In Season: Winter in Rhode Island](https://ediblerhody.ediblecommunities.com/seasonal-recipes/cook-whats-in-season-winter-rhode-island/) - December, January, February, early March. What is in season in Rhode Island for the months of December, January and February. Cook fresh and local in the winter with these ingredients! - [Thanksgiving Help from our Advertisers](https://ediblerhody.ediblecommunities.com/shop/shop-thanksgiving-help-our-advertisers/) - Whether you’re looking for the whole spread, tasty sides made with locally grown veggies, turkey, gravy, Rhody oysters, wine delivery or house-made breads, pies and pastries, these Edible Rhody advertisers are cooking up everything you need for Thanksgiving 2020. - [What's In Season: Fall in Rhode Island](https://ediblerhody.ediblecommunities.com/seasonal-recipes/cook-whats-in-season-fall-rhode-island/) - September, October, November. What is in season in Rhode Island for the months of September, October and November. Cook fresh and local in the fall with these ingredients! For seasonal Thanksgiving recipes, turkey tips, cranberry sauce and more, visit our Holiday Recipes archive at Holiday Recipes archive.. - [Favorite Apple Desserts](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-favorite-apple-desserts/) - [Purchase Gift Certificates and Help Our Advertisers!](https://ediblerhody.ediblecommunities.com/shop/shop-purchase-gift-certificates-and-help-our-advertisers/) - Our supporting advertisers mean everything to us! Here is a list of our food service industry advertisers who will be hardest hit from the COVID-19 crisis and from whom you can purchase gift certificates. Buying gift certificates is an important step in helping your favorite restaurants stay in business during this period of closure by providing critical funds to help them stay afloat. We’ve also noted in red ink the individual advertisers that have remained open with the services they are offering. - [Supporting, caring, and cooking for one another during Covid-19](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-supporting-caring-and-cooking-one-another-during-covid-19/) - Dear Friends, It is an unprecedented time of challenge for our local food and beverage community and our hearts go out to all of the heroes who bring us our food—our restaurateurs, chefs, farmers, bartenders, bakers, food and beverage artisans, servers, dishwashers, fishers, aquafarmers, small shop owners, wine merchants and more. - [Advertiser Directory: Spring 2020](https://ediblerhody.ediblecommunities.com/shop/shop-advertiser-directory-spring-2020/) - ❧ Edible Rhody distribution point. Pick up your copy here! WINES, SPIRITS & DELICACIES ❧Bottles Fine Wine—The East Side’s award-winning liquor store. Featuring thousands of wines, including over 800 under $15; over 1,000 beers and full line of spirits. Open M–Sa 9 am–10 pm, Su 10 am–6 pm. 141 Pitman St., Providence. 401.372.2030; BottlesFineWine.com - [Heated!](https://ediblerhody.ediblecommunities.com/shop/shop-heated/) - A New Food Show on Rhode Island PBS Includes Some Familiar Faces There’s politics. There’s religion. And there’s thick crust or thin. When it comes to polarizing topics, nothing is more fun to debate than food. Drum, drumette or flat wing? Hard or soft shell? Pineapple on a pizza? There’s no right or wrong … or is there? That’s the premise of chef, author and TV personality Nick Rabar’s newest show Heated, debuting on Rhode Island PBS this fall. “The list goes on and on,” Rabar says. “Luckily, I love to eat!” - [Congratulations to our 2019 Local Hero Winners!](https://ediblerhody.ediblecommunities.com/about-us/about-us-congratulations-our-2019-local-hero-winners/) - Every autumn, readers of Edible Rhody are invited to vote for their local food heroes, as a way to honor the people who bring us our food and drink. We extend our thanks to all of you who voted for the chefs who feed us; the artisans who tempt us; the farmers who produce flavorful foods; the food, wine and retail stores that inspire us; and the nonprofits that effect change in our food community. Here are this year’s winners! - [2019-2020 Winter Farmers' Markets](https://ediblerhody.ediblecommunities.com/shop/shop-2019-2020-winter-farmers-markets/) - Enjoy Rhode Island’s local bounty all year long! At the indoor farmers’ and growers’ markets you’ll find an abundance of vegetables, meats, seafood, cheeses yogurt, milk, breads and baked goods, plus honey, maple syrup, jams and plenty more from local producers to tempt the taste buds. Saturdays: - [Fall Into Seasonal Cooking](https://ediblerhody.ediblecommunities.com/shop/shop-fall-seasonal-cooking/) - Are you curious about cooking with seasonal ingredients but don’t feel confident in your cooking abilities? Authors Ian Knauer and Shelley Wiseman use creative recipes with fresh ingredients in The Farm Cooking School: Techniques and Recipes that Celebrate the Seasons (Burgess Lea Press, 2017) that will help you hone your skills in the kitchen. - [Scraps to Soil: Door-to-Door Composting](https://ediblerhody.ediblecommunities.com/shop/shop-scraps-soil-door-door-composting/) - While still seniors at the University of Rhode Island, Brendan Loflin, Conor Macmanus and Miguel Costa formed a “compost club,” in order to reduce the waste they saw emerging from the school’s dining halls. After graduation, two of them went into teaching and the third into a solar company, but this past year, they decided to take their composting passion to a new level. They launched Rhodeside Revival, a door-to-door household composting business servicing the Providence area to the East Bay, Newport, North Kingstown to South County. - [Fresh Seafood Down on the Dock](https://ediblerhody.ediblecommunities.com/things-do/things-do-fresh-seafood-down-dock/) - In the steamship days of the 1920s, the dock at the end of Wickford’s Main Street received workers from Providence, Newport and Jamestown; in the ‘40s and ‘50s, Belmore’s Chowder Bowl was a popular spot. But from the mid-’90s to the present, there’s been a fish market on this small peninsula. Pete Chevalier bought the business in 2003, named it Gardner’s Wharf Seafood, and, in addition to his management job at Electric Boat, has run it ever since. - [Last Bite Knowing your Seeds](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-last-bite-knowing-your-seeds/) - A GOOD RULE OF (GREEN) THUMB Plant seeds at a depth of 2 -3 times the width of the seed. Tiny' seeds can be sprinkled on top of the soil. Growing your own vegetables from seeds can be as satisfying as it is delicious. It's not as difficult as you may think-but it does require some planning. Choose your seeds based on what you like to eat. and be sure to follow the directions on the packet. Some should be soaked. scratched or chilled • • before planting. so read before you seed! - [Cluck! Re-hatched on the Cranston Farm](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-cluck-re-hatched-cranston-farm/) - After five years of Broadway brouhaha in Providence, during which Drake Patten’s urban agricultural supply store Cluck! was opposed [and sued] by a neighboring church, which recently bought the property … Cluck! was forced to seek a new home. Gradually, Patten, her family and even her loyal customers understood that the smart thing to do was to move her operations to her 48-acre Cranston farm. - [PB & Cacao An Award-Winning Superfood](https://ediblerhody.ediblecommunities.com/eat/eat-pb-cacao-award-winning-superfood/) - Most kids love peanut butter and many of them love the combo of peanut butter and chocolate. Former yoga teacher and nutrition consultant Jennifer Beauregard turned her attention to “Superfoods” about seven years ago, using her Vitamix power blender to make peanut butter. She looked at its nine amino acids as a potent protein source, and she decided to boost its mineral content and antioxidant properties with coconut oil, cacao powder, Celtic sea salt and wildflower honey. - [From Macarons to Macaroons, Croissants to Cream Puffs](https://ediblerhody.ediblecommunities.com/eat/eat-macarons-macaroons-croissants-cream-puffs/) - French baker Xavier Mauprivez is a fifth-generation baker on his father’s side and fourth-generation on his mother’s side. He grew up above his father’s bakery in Reims, France, but it was his father’s reluctance to have him take up the same trade that pushed Xavier to immigrate to the United States. He and his wife, Karen, ran a successful patisserie in Maryland for 20 years, converting American customers to the delicate tastes of real croissants, tarts and quiches. Since they relocated the bakery to a small Cape in Middletown, in 2011, The French Confection has won the hearts of the locals. - [Cooking Fresh](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-cooking-fresh-1/) - September, October, November VEGETABLES: Beets Broccoli Broccoli rabe Brussels sprouts Cabbage Carrots Cauliflower Celeriac Collards Garlic Ginger Gourds Kale Kohlrabi Leeks Mushrooms Onions Parsnips Potatoes Pumpkins Radishes Rutabaga Scallions Shallots Spinach Sweet potatoes Turnips Winter squash FRUIT: Apples Cranberries Pears Quince - [Local by Design](https://ediblerhody.ediblecommunities.com/shop/shop-local-design/) - Bring Rhode Island into Your Every Day Whether you are looking for a copper pot that will last generations or a sea-creature bottle opener to crack your next cold one, Rhode Island designers and those with local ties have created an array of beautifully made goods to feather your nest with a touch of townie pride. From glassware to hand-hewn cutting boards, lustrous servers to wooden coasters, coffee pots and mugs, their artistic yet functionally designed products are beautifully crafted items you’ll want to give and to receive. - [Brunch Belly](https://ediblerhody.ediblecommunities.com/eat/eat-brunch-belly/) - Brunch Belly has beaten the odds for a Newport food truck—it was granted special permission, with the help from a member of the City Council, to park on the street at Nimfest, held every Sunday this past summer. It has been a long-standing policy of the City of Newport to forbid food trucks from operating on city streets. Owners Kerin and Charlie Hamilton have the license to operate their food truck—but technically only for special events. - [Food4Good](https://ediblerhody.ediblecommunities.com/eat/eat-food4good/) - Food4Good is the only nonprofit food truck in Rhode Island. Julius Searight, a Providence native and Johnson & Wales University graduate, started Food4Good after winning Cox Communications’ entrepreneurial competition in 2014. Three years later, Food4Good is continuing to grow through its model of using revenue from its food truck sales to finance the soup kitchen run out of the same vehicle four nights each week. Every $5 that customers spend yields two free meals. Chicken sandwiches are the truck’s main food item—fried, crispy, grilled and even between two waffles! For the soup kitchen, Julius tries to serve more balanced meals. - [Last Bite Fall 2017](https://ediblerhody.ediblecommunities.com/things-do/things-do-last-bite-fall-2017/) - [A LESSON IN HOME CANNING](https://ediblerhody.ediblecommunities.com/things-do/things-do-lesson-home-canning/) - Join Edible Rhody and Farm Fresh Rhode Island’s Harvest Kitchen for a lesson in home canning. Spend the evening with Harvest Kitchen Chef and Program Director Jennifer Stott and learn to preserve the best of the local harvest in this hands-on class. You’ll bring home your own jars of Spicy Pickled Carrots and Stewed Tomatoes, plus a year’s subscription to Edible Rhody. Thursday, October 12, 2017 6:30–9 pm Harvest Kitchen 2 Bayley Street, Pawtucket $45/person - [Last Bite Illustrations Gallery](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-last-bite-illustrations-gallery/) - Photo 1: Priscilla WeidleinPhoto 2: William Brown Photo 1: Katherine Bishop Photo 2: Bambi Edlund Photo 3: Jessica McGuirlPhoto 4: Jim Bush Photo 1: Priscilla WeidleinPhoto 2: Bambi EdlundPhoto 3: Adriana GalloPhoto 4: Priscilla Weidlein Photo 1: FirstPancakeStudio.comPhoto 2: Adriana GalloPhoto 3: MichaelLyonsStudio.comPhoto 4: LaylaMayEhsan.com Photo 1: PriscillaWeidlein.comPhoto 2: Illustrator Adriano GalloPhoto 3: Illustration by - [Last Bite Summer 2017](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-last-bite-summer-2017/) - [Your Guide to Celebrating Food in Rhode Island 2017](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-your-guide-celebrating-food-rhode-island-2017/) - Rhode Island’s appetite for anything food related is on full display in 2017. There are countless fun and engaging food events, as well as important policy work going on through this year in our state. We thought you could use a menu to help choose among all the tempting entrées. - [Cooking Fresh - Spring](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-cooking-fresh-spring/) - April, May, June Produce Arugula Asparagus Beets Bok choy Broccoli Broccoli rabe Carrots Chard Chinese broccoli Chives Cilantro Collards Dill Edible flowers Fava beans Fennel Garlic Kale Kohlrabi Lavender Leeks Lemon verbena Lettuce Marjoram Mint Mushrooms Onions Oregano Parsley Peas Radicchio Radishes Ramps Rhubarb Rosemary Sage Salad greens Scallions Sorrel - [Congratulations to the 2017 Local Hero Winners](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-congratulations-2017-local-hero-winners/) - Every autumn, readers of Edible Rhody are invited to vote for their local food heroes, as a way to honor the people who bring us our food and drink. We’d like to extend our thanks to all of you who voted for the chefs who feed us; the artisans who tempt us; the farmers who produce flavorful foods; the food, wine and retail stores that inspire us; and the nonprofits that effect change in our food community. Farm/Farmer Gil & Sandie Barden, Barden Family Orchard Chef/Restaurant James Mark, north and north Bakery - [Doughnuts to Tempt Eve](https://ediblerhody.ediblecommunities.com/eat/eat-doughnuts-tempt-eve/) - In that famous creation story, Eve was lured by a shiny red apple as much as by the snake. You would be, too, if you saw the piles of Macoun, Cortland, Golden Delicious, McIntosh and Mutsu apples at the Appleland Orchard farm stand. Actually, it’s the nectar of those apples, their own fresh-pressed cider, that has made juice addicts out of most who taste it. Recently Appleland took that addiction one step farther—into its cider doughnuts! - [Last Bite Spring 2016](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-last-bite-spring-2016/) - Signs of Spring baby carrots radishes rhubarb fava beans ramps asparagus strawberries Adriana Gallo 2016 - [Edible Rhody KIDS: The Importance of Breakfast](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-edible-rhody-kids-importance-breakfast/) - [Spring in to Good Cooking](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-spring-good-cooking/) - They don’t call us the Ocean State for just any old reason. Rhode Island’s bounty of seafood has contributed to scores of exciting culinary endeavors, and oysters, one of our favorite mollusks, truly “bring home a taste of the sea.” Cynthia Nims’ recipe collection Oysters (Sasquatch Books, 2016) covers all you need to know about these briny delicacies. - [Congratulations to the 2016 Local Hero Winners](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-congratulations-2016-local-hero-winners/) - Every autumn, readers of Edible Rhody are invited to vote for their local food heroes, as a way to honor the people who bring us our food and drink. We’d like to extend our thanks to all of you who voted for the chefs who feed us; the artisans who tempt us; the farmers who produce flavorful foods; the food, wine and retail stores that inspire us; and the nonprofits that effect change in our food community. - [Maple Sugaring Time](https://ediblerhody.ediblecommunities.com/shop/shop-maple-sugaring-time/) - As a natural sweetener, maple syrup can’t be beat—its sweetness isn’t overpowering and its smokiness is so distinctive. Sure, it’s good on pancakes and oatmeal, but the folks at the Chepachet Farms & Sugar House have invented so many other great ways to incorporate maple syrup into your meals. Their maple vinaigrette enhances salads and makes an excellent marinade for grilled veggies or meats. The maple walnut syrup (think ice cream or Greek yogurt) can be mixed into muffins or salads. And when fall rolls around, the folks at Chepachet even spin maple cotton candy and make maple peanut brittle! - [Edible Rhody's 2016 Local Hero Award Winners](https://ediblerhody.ediblecommunities.com/about-us/about-us-edible-rhodys-2016-local-hero-award-winners/) - Congratulations to Our 2016 Local Hero Winners Every autumn, readers of Edible Rhody are invited to vote for their local food heroes, as a way to honor the people who bring us our food and drink. We’d like to extend our thanks to all of you who voted for the chefs who feed us; the artisans who tempt us; the farmers who produce flavorful foods; the food, wine and retail stores that inspire us; and the nonprofits that effect change in our food community. - [The Inland Villages of South Kingstown Data Points](https://ediblerhody.ediblecommunities.com/things-do/things-do-inland-villages-south-kingstown-data-points/) - South County Bike Path, Bob Votava. 401.783.8886; SouthCountyBikePath.org. Kenyon’s Grist Mill, 21 Glen Rock Rd., West Kingston. 401.783.4054; KenyonsGristMill.com Peter Pots Pottery, 494 Glen Rock Rd., West Kingston. 783-2350; PeterPotsPottery.com The Station House, 3711 Kingstown Rd., West Kingston. 401.783.0800; StationHouseRI.com - [Edible Rhody's Local Hero Award Winners: Past to Present](https://ediblerhody.ediblecommunities.com/about-us/about-us-edible-rhodys-local-hero-award-winners-past-present/) - Each year in Rhode Island and across the country, readers of the over 80 James Beard Award-winning Edible magazines vote for their favorite Local Heroes. Readers of Edible Rhody vote for: the chefs who feed us; the food artisans who tempt us; the farmers who produce flavorful foods; the food, wine or retail stores that inspire us; and the non-profits that effect change in our food community. Here's a list of all our award winners, past and present! Chefs 2015 Jamestown Fish / Matthew McCartney - [Edible Communities 2011 James Beard Award for Publication of the Year](https://ediblerhody.ediblecommunities.com/about-us/about-us-edible-communities-2011-james-beard-award-publication-year-7/) - The 2011 James Beard Foundation Publication of the Year Award: EDIBLE COMMUNITIES PUBLICATIONS - [Eat Local in Northern Rhode Island](https://ediblerhody.ediblecommunities.com/eat/eat-local-northern-rhode-island/) - Blackie’s Bulldog Tavern 181 George Washington Hwy. Smithfield 401.231.4777 Open for lunch and dinner Monday through Sunday Tavern The Gourmet Goddess 90 Capron St. Smithfield 401.835.8232 Open for lunch and dinner Monday through Sunday Caterer - [Eat Local in Southern Rhode Island](https://ediblerhody.ediblecommunities.com/eat/eat-local-southern-rhode-island/) - Celestial Café 567 S. County Trail #101, Exeter 401.295.5559 Open for lunch and dinner Tuesday through Sunday Café The Cooked Goose 92 Watch Hill Rd., Westerly 401.348.9888 Open for breakfast, lunch and dinner Monday through Sunday Deli - [Eat Local in West Bay](https://ediblerhody.ediblecommunities.com/eat/eat-local-west-bay/) - Mixed Grille Catering 681 Providence St, West Warwick 401.529.9374 Caterer Natale’s Deli 2708 S County Trail East Greenwich 401.884.0558 Open for lunch Monday through Sunday Deli - [Eat Local in East Bay](https://ediblerhody.ediblecommunities.com/eat/eat-local-east-bay/) - Beehive Cafe 10 Franklin St. Bristol 401.396.9994 Open for breakfast and lunch Monday through Sunday, also open for dinner Thursday through Saturday Cafe Billy’s 286 Maple Ave. #4, Barrington 401.289.2888 Open for dinner Tuesday through Sunday Contemporary American - [Eat Local in Aquideneck Island & Jamestown](https://ediblerhody.ediblecommunities.com/eat/eat-local-aquideneck-island-jamestown/) - 22 Bowens Wine Bar and Grille Bowen’s Wharf, Newport 401.841.8884 Open for lunch and dinner Monday through Sunday Contemporary American Blackstone Caterers 224 John Clarke Rd., Middletown 401.848.2030 Caterer - [Eat Local in Providence Metro](https://ediblerhody.ediblecommunities.com/eat/eat-local-providence-metro/) - Al Forno 577 S. Main St., Providence 401.273.9760 Open for dinner Tuesday through Saturday Italian Bacaro 262 S. Water St., Providence 401.751.3700 Open for dinner Tuesday through Saturday Italian - [Videos: Edible Rhody Minute](https://ediblerhody.ediblecommunities.com/about-us/videos-edible-rhody-minute/) - [Blog: Rhody Food Watch](https://ediblerhody.ediblecommunities.com/about-us/blog-rhody-food-watch/) - Li’l Rhody always has a food event or surprise around the corner, and we want to tell you about them! We are bringing you fun food events, experiences and trips to take, to help you scout them out yourself! - [Contact Us](https://ediblerhody.ediblecommunities.com/about-us/contact/) - Mail Us: Edible RHODY P.O. Box 9243 Providence, RI 02940-9243 Call Us: 401-250-5003 Email Us: info@ediblerhody.com - [Mobile Meals with Rocket Fine and Buddha Belly](https://ediblerhody.ediblecommunities.com/eat/eat-mobile-meals-rocket-fine-and-buddha-belly/) - What We’re Savoring on the Streets This Fall - [Fall Into Good Cooking](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-fall-good-cooking/) - The Nourished Kitchen by Jennifer McGruther In an old-fashioned take on modern cooking, Jennifer McGruther’s The Nourished Kitchen (Ten Speed Press, 2014) joins the growing traditional foods movement, focusing on what McGruther calls “the foods of our great-great- grandmothers—the foods of gardens and farms.” Part recipe book and part lifestyle guide, The Nourished Kitchen offers an expansive range of recipes for preparing good old-fashioned local, unprocessed meals. - [Last Bite Summer 2015](https://ediblerhody.ediblecommunities.com/eat/eat-last-bite-summer-2015/) - The Last Bite - [Last Bite Spring 2015](https://ediblerhody.ediblecommunities.com/shop/shop-last-bite-spring-2015/) - [Seasonal Warm Up: Cooking With Fire by Paula Marcoux](https://ediblerhody.ediblecommunities.com/food-thought/food-thought-seasonal-warm-cooking-fire-paula-marcoux/) - If you yearn for the days of circling the campfire with marshmallows on a stick, Paula Marcoux is a worthy guru. Marcoux is a food historian, archaeologist and chef. Her book Cooking with Fire (Storey Publishing, 2014) provides a comprehensive history of the ancient technique of wood-fired cooking, and adapts these techniques for modern use. - [Check Out Ken's Ramen](https://ediblerhody.ediblecommunities.com/eat/eat-check-out-kens-ramen/) - A pint-size hostess sporting a septum piercing and clad all in black greets you, and directs you to write your name on a waitlist that hangs by the door. A huge photo of Fred Flintstone adorns the steel and wooden walls. If you peer over the counter, you can watch trendy-looking men toil away at gigantic pots of noodles. It’s a short wait – the service is quick – and you sit down with an accompaniment of bass-heavy beats. Your waiter is well-dressed and handsome, and he sits down at the table with you as he takes your order, because otherwise he wouldn’t be able to hear. - [Clam Shucking Tips from a Pro](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-clam-shucking-tips-pro/) - Here are some great tips to shuck clams like a pro, from a pro. Jamestown Fish Executive Chef Matthew MacCartney shows us the best way to shuck clams for his signature Linguine with Clams. - [Local Pantry: Rhubarb](https://ediblerhody.ediblecommunities.com/seasonal-recipes/recipes-local-pantry-rhubarb/) - Q: Can you really preserve your own food if you have a modern (read: busy) schedule? A: No doubt about it, preserving food takes time. But it doesn’t always have to be a lot of time. There are projects that can be accomplished in a jiffy. While you might not always have the chunk of time you want to put up a year’s worth of tomatoes, there are other preserving methods at your fingertips that can help you keep your pantry stocked. Here are a few quick preserving ideas for when you have more produce than time: - [What's In Season: Spring in Rhode Island](https://ediblerhody.ediblecommunities.com/seasonal-recipes/cook-whats-in-season-spring-rhode-island/) - March, April, May, early June. What is in season in Rhode Island for the months of March, April, May, and early June. Cook fresh and local in the spring with these ingredients! ## Pages - [Welcome to Edible Rhody](https://ediblerhody.ediblecommunities.com/) - Food for Thought A Dream Takes Root Food for Thought A Dream Takes Root Subscribe Find a Copy Our Latest Stories Shop, Things to do Summer 2026 Farmers Markets Drink, Recipes Hibana Tea Recipe Cocktail Summer Recipes Things to do Triple Crown at Windie’s westerly Eat A Savory Sister for Le Bec Sucre middletown Drink A - [About Us](https://ediblerhody.ediblecommunities.com/about-us/) - About Edible Rhody About Edible Rhody Subscribe Find a Copy Available Throughout Rhode Island Find a Copy See More Join Our Table Advertise with Us Contact Us Internships at Edible Rhody Subscribe to Our Magazine Our Local Stories Blog: Rhody Food Watch Edible Rhody’s Local Hero Award Winners: Past to Present Videos: Edible Rhody Minute - [Recipes](https://ediblerhody.ediblecommunities.com/recipe/) - Grilled Eggplant with Whipped Goat Cheese, Juicy Tomatoes and Toasted Pistachios Grilled Eggplant with Whipped Goat Cheese, Juicy Tomatoes and Toasted Pistachios By Keyword: Search for: By Course: Appetizers Breakfast & Brunch Condiments Dessert Drinks Lunch Box Main Dish Marinades & Rubs Side Dishes Salad Sandwich Snacks Soups & Stews Spreads, Sauces, & Dips By - [Test](https://ediblerhody.ediblecommunities.com/recipes-test-page/) - Grilled Eggplant with Whipped Goat Cheese, Juicy Tomatoes and Toasted Pistachios Grilled Eggplant with Whipped Goat Cheese, Juicy Tomatoes and Toasted Pistachios By Keyword: Search for: By Course: Appetizers Breakfast & Brunch Condiments Dessert Drinks Lunch Box Main Dish Marinades & Rubs Side Dishes Salad Sandwich Snacks Soups & Stews Spreads, Sauces, & Dips By - [Things to Do](https://ediblerhody.ediblecommunities.com/things-do/) - Triple Crown at Windie’s Triple Crown at Windie’s Subscribe Find a Copy Our Latest Stories Summer 2026 Farmers Markets Triple Crown at Windie’s westerly Serving All Seasons on Block Island Green Crab Week 2026 Things to Do Newport’s Season of Reclamation Spotlight The Jacques Pepin Foundation: Where Legacy Meets Opportunity See More More Things to - [Food for Thought](https://ediblerhody.ediblecommunities.com/food-thought/) - Reeling It In Reeling It In Subscribe Find a Copy Our Latest Stories The Cooked Goose Honks Again the cooked goose westerly Reeling It In Fishing Mirofarming for the Future farming microfarming A Dream Takes Root Bakery farming heirloom pick-your-own Tomatoes Holding Ground in Rhode Island farms Spotlight An Unlikely Seafood Story See More More Food for Thought green crab, Seafood - [Drink](https://ediblerhody.ediblecommunities.com/drink/) - Cucumber Margarita Cucumber Margarita Subscribe Find a Copy Our Latest Stories Hibana Tea Recipe Cocktail Summer Recipes A Fresh Cup of Home Coffee Shop Cucumber Margarita Cocktail Summer Recipes Olympia Tea Room, Still Glowing Cocktail Summer Recipes Summer Elixir Cocktail summer cocktail recipes Spotlight Hibana Tea Recipe See More More to Drink Cocktail Password Protected Tiki-Adjacent at Juniper Bar - [Shop](https://ediblerhody.ediblecommunities.com/shop/) - Pick-Your-Own (PYO) Berries Pick-Your-Own (PYO) Berries Subscribe Find a Copy Our Latest Stories Summer 2026 Farmers Markets Pick-Your-Own (PYO) Berries Blueberry Edible Guides Fruit Pick Your Own Strawberry Things to Do Inspired Family Recipes Chocolate to Savor with a Smile Chocolate For the Love of Handmade Hummus More to Shop Gadgets Galore and Much More holiday, winter Li’l Rhody Gift - [Eat](https://ediblerhody.ediblecommunities.com/eat/) - A Week at Paula’s at Courtland Club A Week at Paula’s at Courtland Club Subscribe Find a Copy Our Latest Stories A Savory Sister for Le Bec Sucre middletown Riviera Vibes hotel viking newport A Week at Paula’s at Courtland Club chef diary Courtland club Toasters Collective Bakery spring Chef de Cuisine Jasmine Watson of Audette in Newport - [Error 404](https://ediblerhody.ediblecommunities.com/error-404/) - Page Not Found The page you are looking for does not exist, or it has been moved. 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Search Search - [Terms & Conditions](https://ediblerhody.ediblecommunities.com/terms-conditions/) - Terms & Conditions INTRODUCTION AND ACCEPTANCE These “Terms of Use” apply to the Websites controlled by Edible Communities and/or its subsidiary and affiliated entities (“Edible Communities”, “us”, “we”, or “our”) where these Terms of Use are posted. “Websites” include sites hosted by one or more web servers (however accessed and/or used, whether via personal computers, mobile devices - [Privacy Policy](https://ediblerhody.ediblecommunities.com/privacy-policy/) - Privacy Policy PLEASE NOTE THAT OUR PRIVACY POLICY HAS CHANGED This “Privacy Policy” applies to the Websites controlled by Edible Communities, Inc. and/or its subsidiary and affiliated entities (“Edible Communities”, “us”, “we”, or “our”) where the Privacy Policy is posted. “Websites” include sites hosted by one or more web servers {however accessed and/or used, whether via personal ## Aggregator Pages - [In Our Summer 2026 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/in-our-summer-2026-issue/) - Dear Reader, Summer in Rhode Island needs little introduction. It arrives with its own set of rituals—the first swim, the first field strawberry, the first outdoor dinner, the first ripe tomato. It’s also the season when visitors arrive from near and far, drawn by the same coastline, food traditions and local abundance we sometimes take - [In Our Winter 2025 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/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 - [In Our Spring 2026 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/in-our-spring-2026-issue/) - Dear Reader, This winter lingered in more ways than one—in enormous snowbanks and frozen mornings, and in heartbreaking events here at home and across the country that gave us pause. As spring slowly unfolds, this issue of Edible Rhody feels especially welcome. While the days begin to lengthen and signs of renewal appear, I’m grateful, - [In Our Fall 2025 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/in-our-fall-2025-issue/) - With this issue—our 75th!—we’re raising a glass to the four seasons, to Rhode Island’s incredible local bounty and to you, our community of food lovers who’ve been with us through it all. Fittingly, our cover features four festive cocktails, beautifully shot by the inimitable Chip Riegel who also photographed our very first cover and many - [In Our Summer 2025 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/in-our-summer-2025-issue/) - Dear Reader, It wouldn’t be summer in Rhode Island without a “Rhode Trip” and this season we explore Westerly, where the expanding culinary scene continues to cultivate creative makers who proudly put fresh local foods at the center of the table. From riverside restaurants to music, books, art and enough coffee to keep you vibing - [Rhode Island Local Wine, Beer & Spirits Guide](https://ediblerhody.ediblecommunities.com/aggregator_page/drink-rhode-island-local-wine-beer-spirits-guide/) - Rhode Island is home to many fine wineries, breweries and distilleries. There’s never been a more important time to drink locally (and responsibly)! Due to ever-changing Covid-19 policies and regulations, please check websites in advance of your visit for curbside pick-up and delivery availability as well as tasting room policies. Wine - [In Our Spring 2025 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/in-our-spring-2025-issue/) - Dear Reader, Since the very first issue of Edible Rhody published in the spring of 2007 we have remained focused on and committed to our local food community. In the 18 years we’ve been in print, we’ve shone a spotlight on the livelihoods of our hardworking farmers, fishers, chefs and food and beverage artisans who contribute their - [Flatbreads: Flavors of Fall in Any Combination](https://ediblerhody.ediblecommunities.com/aggregator_page/recipes-flatbreads-flavors-fall-any-combination/) - In the early part of autumn I love to roast tomatoes for pasta sauces, to freeze for winter and, of course, to top all of those flatbreads. As we get deeper into autumn and the chill starts to settle in, the flavors of roasted acorn (or butternut) squash, pear and sweet onion help to ease the transition from the relative warmth of early autumn to the crispness of late fall. Flatbreads can be made with nearly any combination of vegetables, fruit, cheese, meat, nuts and herbs to satisfy different cravings. Here are some of my favorite combos: - [Edible Travel: What We Recommend in Rhode Island](https://ediblerhody.ediblecommunities.com/aggregator_page/local-stories-edible-travel-what-we-recommend-rhode-island/) - "Start in Watch Hill with breakfast at The Cooked Goose, then explore the classic New England shoreline. There are spectacular beaches—East Beach in nearby Charlestown is a gem. Grab lunch at The Matunuck Oyster Bar and watch crews unload oysters from Potter’s Pond as you eat. - [In Our Winter 2024 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-winter-2024-issue-0/) - Dear Reader, - [In Our Fall 2024 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-fall-2024-issue/) - Dear Reader, How is it that summer flies by in the blink of an eye—and before we know it, fall is here, the mums are in full array at farm stands and markets, and pumpkin spice is creeping into every beverage imaginable? I have a love-hate relationship with mums, to be honest, and I’ll skip the pumpkin spice, but the other delights that arrive with autumn make it one of my favorite seasons of the year. I’ll miss summer, to be sure, but I love the cooler temperatures, the colorful foliage and all the variation in the early versus late fall bounty. - [In Our Summer 2024 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-summer-2024-issue/) - Dear Reader, Summer is here at last, and we have some inspiring stories to share with you in our 70th issue of Edible Rhody, including our cover story on climate winner seafood and adaptive approaches to fishing in warming waters. As fish species adapt to changing ocean temperatures, so too should eaters by seeking out fish that are abundant, sustainable and delicious. The story includes interviews with both a seasoned fisher whose livelihood centers on a flexible “close-to-home” approach to fishing and a chef who aims to show customers how to enjoy these lesser-known fish when eating out and dining in. - [In Our Spring 2024 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-spring-2024-issue/) - Dear Reader, - [In Our Winter 2023 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-winter-2023-issue-0/) - Dear Reader, - [In Our Fall 2023 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-fall-2023-issue/) - Dear Reader, This isn’t the first time you’ve seen oysters on our cover. Curious myself, I looked back through our many other covers (66 to be exact!) from the past 16 years that we’ve been publishing Edible Rhody and counted three others featuring my favorite bivalves. Given my love for oysters, I’d say I’ve been rather restrained. I know many of you share my enthusiasm—not for just oysters, but for shellfish in its many other tempting forms. I think we can agree, access to fresh shellfish is one of the great pleasures of living in the Ocean State. - [In Our Summer 2023 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-summer-2023-issue/) - Dear Reader, Summer has arrived at last! It’s a season brimming with bounty from our local farms, when farm stands open and outdoor farmers markets proliferate like zucchinis in August. Farmers are busy growing and harvesting; hens are laying, tomatoes are ripening and the sweet corn will be here before you know it. How wonderful it is to live in a state where, in the summertime, we all live within 10 minutes of a farm stand or farmers market. Our local farmers play a big role in our quality of life here in Rhode Island, frequently in ways we might not even recognize. - [In Our Spring 2023 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-spring-2023-issue/) - Dear Reader, Living in the smallest state has its rewards, including one you can recognize throughout the articles in our Spring issue—the sense of community that binds Rhode Islanders together, particularly within Rhode Island’s close-knit food community. This issue is filled with inspiring examples of Rhode Islanders supporting one another in their work: teams working hard together to make a food business thrive, whether it’s in the kitchen or on the farm; or neighbors helping neighbors to get healthy foods where they’re needed most. - [In Our Winter 2022 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-winter-2022-issue/) - Dear Reader, After the silky ramen noodles followed by fresh cheeses, both made by hand, I saw where this was heading—one slurp and one bite and our winter issue theme came into clear focus: Handcrafted. This issue features the stories of an array of local chefs and makers of specialty handcrafted foods, both savory and sweet. In addition, we’ve added something not exactly edible but no less important for the table, handcrafted tableware by Rhode Island makers. I assure you, you are in for a treat! - [In Our Fall 2022 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-fall-2022-issue/) - Dear Reader, After a summer that left us feeling hot and bothered, quite literally, I’m hoping that the fall will offer some respite and revival. I’m normally a bit wistful as summer passes into the rearview mirror but after such a sweltering and extremely dry season, I’m ready to shift gears. - [In Our Summer 2022 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-summer-2022-issue/) - Dear Reader, My list of favorite Rhody summertime rituals is long—and it’s not a stretch to guess that most of them center around adventures in food, ideally paired with a walk, ride or swim so I can earn my reward. The goal is to achieve them all before Labor Day rolls around, as it does, sadly but inevitably, every year. First on my list is stopping for ice cream. Nothing says summer like a scoop or cone at a local creamery on a hot, hazy day with the promise of a sweet, creamy cold treat and accompanying brain freeze. - [In Our Spring 2022 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-spring-2022-issue-1/) - Dear Reader, Two years ago at this time, we were hard at work on our Spring issue, full of anticipation for the change of season: milder, longer days, along with the arrival of ramps and asparagus, not to mention strawberries. There was news of Covid, but we were still blind to what was headed our way. Now, two years into a pandemic that we are told will soon be endemic, there’s at least one thing we can still count on: Spring will again come, and with it a sense of rebirth and renewal. - [In Our Winter 2021 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-winter-2021-issue-1/) - Dear Reader, - [In Our Fall 2021 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-fall-2021-issue-0/) - Dear Reader, As I sit down to write to you, fall is rapidly approaching. The days are already getting shorter and before we know it, the leaves on the trees will be changing their colors, just like those on our cover— only the leaves adorning our cover are edible and delicious! They were baked from scratch and decorated by hand expressly for Edible Rhody. - [In Our Summer 2021 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-summer-2021-issue-0/) - Dear Reader, As I sit down to write to you in keen anticipation of the summer season, Rhode Island has just passed a momentous milestone: Vaccinations surpassed 1 million doses into the arms of Rhode Islanders. It’s an important achievement because of its significance for our battered hospitality industry, not to mention our hardworking frontline workers, teachers and so many others who work with the public day in and day out. - [In Our Spring 2021 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-spring-2021-issue-0/) - Dear Reader, Awaking to spring after a cold winter is always reason for hope and feelings of renewal—but doing so after this particularly long and dark winter and after the full year we’ve endured is reason for joy and outright triumph! We can take heart that the earth will reveal its splendor, green plants will sprout in gardens big and small and local farms will begin their bountiful season. - [In Our Winter 2020 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-winter-2020-issue-0/) - Dear Reader, - [In Our Fall 2020 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-fall-2020-issue-0/) - Dear Reader, It feels good to check in, and I hope you are doing OK. It’s been a long haul since March and it’s hard not to feel a little weary as we move into the fall season with more unknowns ahead of us. - [What's In Season: Rhode Island Seasonal Food Guide](https://ediblerhody.ediblecommunities.com/aggregator_page/cook-whats-in-season-rhode-island-seasonal-food-guide/) - What's in season when? Cook fresh and local in Rhode Island year-round with this guide. - [In Our Summer 2020 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-summer-2020-issue-0/) - Dear Reader, I can’t help but reflect on all that has happened since we prepared for our spring issue back in February, before Covid-19 took a foothold in our state. Since then, we’ve witnessed unfathomable loss; faced wide-ranging emotional, familial and economic challenges; and adapted to necessary but burdensome life-saving behaviors. Yet through it all, I continue to find reasons for hope— hope inspired by acts of kindness, creative problem solving, human resolve and sheer determination, much of which you will read about in this issue. - [Congratulations to our 2020 Local Heroes!](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-congratulations-our-2020-local-heroes/) - Every autumn, readers of Edible Rhody are invited to vote for their Local Heroes, as a way to honor the people who bring us our food and drink. We extend our thanks to all of you who voted for the chefs who feed us; the artisans who tempt us; the farmers who produce flavorful foods; the food, wine and retail stores that inspire us; and the nonprofits that effect change in our food community. Here are this year’s Edible Rhody Local Heroes! - [In Our Spring 2020 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-spring-2020-issue-1/) - Dear Reader, - [In Our Winter 2019 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-winter-2019-issue-1/) - Dear Reader, As we usually do for our winter issue, we have taken a deeper dive into a topic that interests us and one we think will interest you, too. In these pages we drop in on the world of chefs and restaurateurs for a closer look at what inspires them, what vexes them and what drew them to work in food, especially here in Li’l Rhody. We’ve got history, current events and more on the wide-ranging topic of restaurants and we hope the serving we’re offering this winter gives you food for thought. - [In Our Fall 2019 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-fall-2019-issue-0/) - Dear Reader, Listen and learn—it’s what we like to do here at Edible Rhody. It’s how we bring you the stories of the chefs, farmers, fishers and local purveyors who live and work in the Ocean State. We listen to learn about the challenges of working in food and what motivates or inspires a person to choose a life on the line, on the water or in the field, or how sharing an old family recipe brings someone’s life joy and purpose. - [In Our Summer 2019 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-summer-2019-issue-0/) - Dear Reader, Have you ever wondered what it’s like to own your own business or create a food product you think could be the next big thing? Maybe you’ve thought about perfecting that favorite family recipe—the one all your friends tell you would sell like hotcakes if you ever bottled it up. But how do you begin, where do you find funding and how do you grow your business? It surely would help to ask someone who has been there, done that. - [In our Spring 2019 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-spring-2019-issue-0/) - Dear Reader, One of the best things, if not the best thing, about my job is making connections with the incredibly inspiring people in our local food community. To bring you each seasonal issue of Edible Rhody, I get to travel the roads and byways of our state and engage with people doing amazing work, showcasing the bounty of our local fields and waters. I meet the people who are growing and catching our food, those making handcrafted foods and beverages and those working to improve the state of our small state through their work in food-related policy and activism. - [In Our Winter 2018 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-winter-2018-issue-1/) - Dear Reader, Whether you are a longtime reader of Edible Rhody or new to our magazine, I know you are going to enjoy what we’ve got in store for you in this issue. As you may know, each winter season we direct our focus to a single topic to go more in depth on a subject that interests us and that we know will interest you too. So, it’s with great pleasure that we bring you The Flavor Issue, filled with stories that focus on flavor, taste and behind-the-scenes visits with local farmers, chefs and food artisans who grow and produce foods of particular taste profiles. There’s a lot to chew on! - [In Our Fall 2018 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-fall-2018-issue-0/) - Dear Reader, Whether it’s sharing a meal or just talking about your favorite cuisine, cooking experience or food story, food brings us together. In particular, the appreciation for fresh local food that we share brings us closer as a community—what I like to call our food community. I see it every week at the farmers market: veritable strangers sharing recipe tips over the Swiss chard, regular customers reporting back to their farmer on their latest kitchen masterpiece or friends meeting to shop together and catch up. - [In Our Summer 2018 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-summer-2018-issue-1/) - Dear Reader, It’s been a season of celebration for my family as we recently marked two important milestones: the high school and college graduations of my two children, Eliza and Jack, respectively. I confess it’s hard for me to believe my husband and I are now parents to two young adults ready to launch off to college and the real world! - [In Our Spring 2018 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-spring-2018-issue-2/) - Dear Reader, To answer your question: Yes, they are delicious! The teascented chocolate truffles on our cover are as good as they look, the delicate outer shell giving way to a soft, melt-in-your-mouth ganache center. What’s more, they are each made one by one, with care. It’s hands-on work—and you’re going to find that same passion and attentiveness to food throughout this magazine as you savor the stories of the small food business owners we’ve highlighted in this issue. - [In Our Winter 2017 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-winter-2017-issue-1/) - Dear Reader, We have a terrific issue in store for you this winter season—taking a closer look at the nexus of local design and local food. It’s a topic that has been on my mind for years. It all started with an exhibition I visited at the Cooper Hewitt Museum in New York City more than 10 years ago. It featured a diverse and extensive array of cutlery, flatware and culinary tools from Europe and the United States from 1500 to 2005. Drawing on the relationship of food and design, I thought it would be interesting to explore some of Rhode Island’s designers, past and present, as their work relates to food. In a state with a world-renowned design school and thriving local food scene, there is ample overlap to fuel inspiration. While we could fill an encyclopedia with the number of possibilities, I think you will enjoy the variety of design-related topics curated for these pages, from industrial design to mid-century silver, ceramics to cast iron. Of course, there must be food! We paired some of our Rhode Island designers with local chefs, plus our cocktail columnist Willa Van Nostrand, to see what magic they could make together. One stunning example adorns our cover. Filling these locally designed vessels with thoughtfully designed and crafted food and drink was a natural progression of the initial concept. The sense of community that emanated from those pairings made me further appreciate the unique place in which we live. We also take a look at confectionery design through the lens of three wedding cake designers. Even if wedding cakes aren’t on your mind, it is incredible to learn what these designer-bakers can do with butter and sugar and how they work with their clients to create stunning, one-of-a-kind confections. One of Rhode Island’s most prolific restaurant designers is also featured in this issue. You’ve probably eaten in one of the restaurants she designed. You may even recognize some of the spots we visited, plus you’ll get a look at a brand new joint in Olneyville that was started by one of our own contributors, Leigh Vincola, along with her partners in the business. After seeing photos of Troop and learning about its funky design, you’ll be making a beeline there. And not to worry, there are plenty of recipes, too. Amy McCoy is back with another fine recipe for locally grown cooking on a budget. Plus, we’ve got comforting braised short ribs over polenta, woodsy mushrooms with creamy burrata and an apple cake that is destined to become a seasonal favorite. As we head into winter, Publisher John Schenck and I wish you all the best for a delicious holiday season and a bountiful New Year, filled with all the authentic flavors found right here in Li’l Rhody. - [In Our Fall 2017 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-fall-2017-issue-1/) - Dear Reader, As we swing back into that rhythm that comes with the start of autumn and the sounds of school buses as students head back to the classroom, it’s a good time to reflect. Good points to ponder include what we all can learn from how our attitudes about food impact the livelihoods of the people who bring us our food; how we can learn from the past and present to create a stronger food system; and how food has the potential to change lives for the better. - [In Our Summer 2017 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-summer-2017-issue/) - Dear Reader, Summer is finally here and with it a sense of renewed optimism that comes with long balmy days and brilliant sunshine. It could be easy to turn to negative thoughts with our world so fraught with political, social and environmental challenges, not to mention our state’s own political and economic difficulties. But from my perspective, there is much to be shared that is positive, especially here in Rhode Island. Yes, we’ve got work to do—but that’s why it is all the more inspiring to learn from community members who galvanize together to get things done. - [In Our Spring 2017 Edition](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-spring-2017-edition/) - Dear Reader, We are marking several significant milestones in our spring issue. It has been 10 years since we printed the first edition of Edible Rhody in the spring of 2007. While it’s hard to deny that so much has happened in our little state since we launched the magazine, publisher John Schenck and I can scarcely believe 10 years have passed since we began chronicling the local foods movement here in Rhode Island. - [In Our Issue Archives](https://ediblerhody.ediblecommunities.com/aggregator_page/issue-archives/) - [Here's How! Cocktails](https://ediblerhody.ediblecommunities.com/aggregator_page/drink-heres-how-cocktails/) - Learn what Rhode Island’s cocktail connoisseurs are shaking up using local, seasonal ingredients. Get tips, tricks and creative mixes from Rhody’s best bartenders and bar programs. - [Cooking Fresh on a Budget](https://ediblerhody.ediblecommunities.com/aggregator_page/recipes-cooking-fresh-budget/) - [Edible Rhody Kids](https://ediblerhody.ediblecommunities.com/aggregator_page/things-do-edible-rhody-kids/) - Get the kids involved with all things local! Food, farm life, recipes and produce are all here to inspire up-and-coming foodies to enjoy the bounty of Rhode Island. - [Retro Recipe Project](https://ediblerhody.ediblecommunities.com/aggregator_page/recipes-retro-recipe-project/) - Dusting off the book jackets to bring new life to outmoded recipes. Edible Rhody is throwing it back to oldie (but goody) recipes, and updating them for the modern chef. Taking vintage cookbooks, testing, tasting and adding a spin, we have found dishes that should be brought back into the contemporary cook’s kitchen. - [Rhodeside Diaries](https://ediblerhody.ediblecommunities.com/aggregator_page/things-do-rhodeside-diaries/) - Hear the stories of Rhode Island’s quirky food history, discover our favorite hidden gems and old-school favorite food establishments. - [In Our Winter 2016 Edition](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-winter-2016-edition/) - Dear Reader, We are very excited to bring you the special Drinks Issue of Edible Rhody this winter season! The Drinks Issue is our 40th edition of Edible Rhody, so maybe it was my subconscious that made me decide it was time for us to share a drink—a proverbial toast to such a milestone. Forty editions and we still have so much in our small state to explore and to share with you about our local food community, the Rhode Island drink and beverage crafters definitely included. - [In Our Fall 2016 Edition](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-fall-2016-edition/) - Grist for the Mill Dear Reader, I’ve always been a picky eater. When I was a kid I refused to eat what I called “cold sandwiches”—you know, the kind of sandwiches every other kid grew up on. If I ate a sandwich, it had to be a grilled cheese or a sandwich made on French bread. Otherwise, I ate soup. At my best friend’s house I was asked what vegetable I would like with dinner. And my response at age 5? “Artichoke, please.” - [In Our Summer 2016 Edition](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-summer-2016-edition/) - Grist for the Mill Dear Reader, By now you know that I spend a lot of time thinking about what I eat. The micro, as in “What should I do with all this eggplant I bought at the farmers’ market?” Or “Where am I stopping for lunch today?” And the macro, as in “How does the food I cook or order impact the local economy, the regional foodshed, the environment and the health of farm workers here and abroad?” And the list goes on. - [In Our Spring 2016 Edition](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-spring-2016-edition/) - Grist for the Mill Dear Reader, When I was a little kid, on rare and—to me—very special occasions, my family and I would stop at an old-fashioned general store near my great-aunt’s house that sold penny candy. I still remember the wide-board floors and the old-fashioned glass case filled with confections. For some reason I would go right for the lollipops every time. They were homemade and I can still remember their translucent, gem-like colors, their molded shapes and clean pure flavors. So it’s with a touch of nostalgia that hand-crafted lollipops ended up on the cover of our spring issue. - [In our Winter 2015-2016 Edition](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-winter-2015-2016-edition/) - Dear Reader, The news from our greater world has been less than positive these days, in particular the stories and images of refugees fleeing their war-torn homelands. The impact of unremitting migration of people from Africa and the Middle East is changing our world right before our very eyes. - [In Our Fall 2015 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-fall-2015-issue/) - Dear Reader, - [In Our Summer 2014 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-summer-2014-issue/) - Dear Reader, There's no better way to bring silence to a room full of Edible editors and publishers from all across the U.S. and Canada than to tell them farm-to-table is getting it all wrong. That's what happened when Dan Barber of Stone Barns, chef and author of the new book The Third Plate: Field Notes on the Future of Food, spoke at our recent Edible confab in New York City in mid-May. - [In Our Summer 2015 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-summer-2015-issue/) - Dear Reader, For the past month I have been going through the cathartic exercise of moving from my home–and my kitchen–of 20 years. Thinking loosely about the article you may have also read about the Japanese author and home organizer Marie Kondo, I attacked my cookbook shelves, ready to give away anything that didn't give me the "spark of joy" Kondo says we need to feel–otherwise out it goes. - [In Our Spring 2015 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-spring-2015-issue/) - Dear Reader, I promise not to talk too much about the weather but I have to say, this particular spring issue of Edible Rhody has never been a more welcome sight! Through the depths of winter with all the snow it dished out (again and again . . . and again) I was busy getting the magazine ready for production and printing for its arrival around the spring equinox. The pleasure of poring through the spring stories with their vibrant-colored photos was surely the reason I didn't resort to hibernation. - [In Our Winter 2014-15 "The Chocolate" Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-winter-2014-15-content/) - Dear Reader, You are in for a treat! This issue is filled with the tempting, thought-provoking, stimulating and otherwise simply yummy world of chocolate. - [Dinner, Drinks and Dessert: A Full Course Book List](https://ediblerhody.ediblecommunities.com/aggregator_page/food-thought-dinner-drinks-and-dessert-full-course-book-list/) - DINNER: The New England Kitchen DRINKS: Shrubs: An Old-Fashioned Drink for Modern Times DESSERT: Mast Brothers Chocolate: A Family Cookbook - [In Our Fall 2014 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-fall-2014-content/) - Dear Reader, The bumper sticker on my car should read, "Caution: Will brake for food." I love hunting down delicious eats wherever I go, be it down the street from my house, en route to the beach or the like, and whenever I travel outside Li'l Rhody. Last year my son and I were heading to North Carolina to look at colleges (I wish I could say I'm not that old!) and just before we left his dad said to me, "Please don't go and get yourselves lost looking for some food shack." He knows me well. - [In Our Spring 2014 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-spring-2014-issue/) - Dear Reader, You may have heard the saying "vote with your fork." Never has doing so been more important – and here in Rhode Island we need to do that and more, in order to ensure a positive future for all the eaters in the Ocean State. In many respects Rhode Island farms appear to be thriving. The recently released 2012 census shows the number of Rhode Island's farms grew 2% overall since the 2007 census report, which showed an even greater increase. - [In Our Winter 2013-2014 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-winter-2013-2014-issue/) - Dear Reader, Remembering back to 2007 when Rhode Island scored a first in Southern New England: One small winter farmers' market opened in Providence, with six participating farmers. Fast-forward to winter 2013–14 and the growth is inspiring. This year Rhode Island has 10 winter farmers' markets open weekly, all within reach of the four corners of our small state. You rock, li'l Rhody! - [In Our Fall 2013 Issue](https://ediblerhody.ediblecommunities.com/aggregator_page/about-us-our-fall-2013-issue/) - Dear Reader, Even though autumn is upon us, there is still time to catch those last nibbles and flavors of summer with late-season corn, tomatoes and other summer favorites. At the same time, we are starting to see pumpkins and gourds creep into the farm stands and markets, a telltale sign that by the end of this broad harvest season, we'll be wrapped in sweaters, turning our thoughts to heartier meals, comfort foods, baking and eventually Thanksgiving. ## Guides - [Maize ‘N’ Manna](https://ediblerhody.ediblecommunities.com/guide/guide-maize-n-manna/) - [Sweet Indulgence](https://ediblerhody.ediblecommunities.com/guide/guide-sweet-indulgence/) - [Cluck! Urban Farm and Garden Supply](https://ediblerhody.ediblecommunities.com/guide/guide-cluck-urban-farm-and-garden-supply/) - instructions for a healthy life: grow your own food. harvest. preserve. share repeat. - [Greenvale Vineyards](https://ediblerhody.ediblecommunities.com/guide/guide-greenvale-vineyards/) - Greenvale Vineyards produces small quantities of exceptional estate grown wines. We are located along the Sakonnet River in Portsmouth, RI, five miles north of downtown Newport. Come tour the vineyards, taste and learn about delicious wines, enjoy the beautiful tasting room, the lovely views of the vineyards and the river and hear about a piece of cultural history. We have jazz every Saturday from May through November and a year long schedule of concerts and open houses. We also encourage you to travel the Coastal Wine Trail. M–Sa, 10 am–5 pm; Su, noon–5 pm Tours 2 pm daily - [Celestial Café](https://ediblerhody.ediblecommunities.com/guide/guide-celestial-caf/) - Welcome to Celestial Café - where we are serving up some of the freshest food in Rhode Island! We are proud to work closely with many local farmers and fishermen to provide our customers with fresh, farm-to-table comfort food for every meal. We are here for lunch and dinner seven days a week, and offer breakfast on Sundays. - [Hope's Woodshop](https://ediblerhody.ediblecommunities.com/guide/guide-hopes-woodshop/) - We are a non-profit based in RI dedicated to giving hand-made furniture to those who need it most. Every table that leaves our wood-shop, is another symbol of hope for our community. The table is where families create memories, bond, give thanks, and grow with one another. To identify people that need help the most, we work closely with other non-profit organizations, local government, your referrals, and directly with individuals in need. We then take this information and based on need, deliver our donations accordingly. If you or someone you knows may be interested in receiving a donation, please contact us. - [DeCastro Farms](https://ediblerhody.ediblecommunities.com/guide/guide-decastro-farms/) - Family owned and operated local garden & produce center. DeCastro's is locally famous for their straight-from-the-field, daily picked corn. They also grow their own string beans, tomatoes, cabbage, summer squash and cucumbers, among other vegetables. As a retail provider, DeCastro's provides their produce to local grocery stores on Aquidneck Island, including Shaw's, Stop & Shop, and Clements Marketplace. - [Small Point Café](https://ediblerhody.ediblecommunities.com/guide/guide-small-point-caf/) - [Fairland Farms / Cape Cod Organic Cranberry](https://ediblerhody.ediblecommunities.com/guide/guide-fairland-farms-cape-cod-organic-cranberry/) - [Ocean State Sandwich Company](https://ediblerhody.ediblecommunities.com/guide/guide-ocean-state-sandwich-company/) - Not Your Average Sandwich Shop From the production of local artisan bakers, sausage makers, coffee roasters and farms we create flavorful baked goods, soups and salads galore -- and of course sandwiches. We love good food. We also Cater! (not just sandwiches) CALL AHEAD & SKIP THE LINE! - [Easy Entertaining Inc.](https://ediblerhody.ediblecommunities.com/guide/guide-easy-entertaining-inc/) - Easy Entertaining Inc was founded in 2006 by chef kaitlyn Roberts with a focus on seasonal, local and gourmet cuisine. Since then, they have been working to preserve the local flavor that Rhode Island and south eastern Massachusettes has to offer. Easy Entertaining works closely with regional farmers, local artisans and purveyors. They pride themselves on sourcing over 70% of their products from a 250 mile radius year-round. From daily bread and pastry deliveries, to in-house butchering, they proudly present authentic locavore cuisine . - [Coggeshall Farm Museum](https://ediblerhody.ediblecommunities.com/guide/guide-coggeshall-farm-museum/) - Coggeshall Farm Museum is a living history farm set on 48 acres in Bristol, Rhode Island. The museum depicts Bristol's agrarian life in the year 1799 through live interpretation, historic structures, and heirloom plants and animals. - [Simmons Farm](https://ediblerhody.ediblecommunities.com/guide/guide-simmons-farm/) - Simmons Farm is a 120 acre family Farm in Middletown, Rhode Island that specializes in growing traditional and heirloom produce for farmers markets, wholesale accounts and our Community Supported Agriculture Program (CSA). - [Stone Pony Farm](https://ediblerhody.ediblecommunities.com/guide/guide-stone-pony-farm/) - Welcome to Stone Pony Farm! We are a small family-run farm located along the banks of the beautiful Westport River in the South coast of Massachusetts. Our produce and animals are raised as organically as possible and every attempt is made to minimize the farm’s impact on the environment. An eighty-foot wind turbine and solar panels provide electricity and hot water for our farm. - [Ekonk Hill Turkey Farm](https://ediblerhody.ediblecommunities.com/guide/guide-ekonk-hill-turkey-farm/) - We’ve had a family tradition of raising everything that is served on our Thanksgiving table. Of course, that starts with the turkey. In 1998, we raised 15 turkeys for family and friends. We have grown to 2,00 pasture-raised turkeys today. We are now the largest grower of pasture rasied turkeys in Connecticut! ## Recipes - [Savory Mushroom Hoagies](https://ediblerhody.ediblecommunities.com/recipes/recipes-savory-mushroom-hoagies/) - We offer no apologies for beige food like these deeply flavored soulful mushrooms. - [Miso-Braised Bok Choy with Jammy Eggs](https://ediblerhody.ediblecommunities.com/recipes/miso-braised-bok-choy-with-jammy-eggs/) - Cabbage’s Curvy Little Cousin Cooks Up in a Jiffy for a Springtime Dinner Bok Choy: Leafing through the Brassicaceae Family Album Cookbook author and Instagram chef Carla Lalli Music refers to an entire category of her recipe canon as “Burning Clean”—foods to eat on a Monday after a weekend of indulging. I think early-spring vegetables - [Katherine Mae](https://ediblerhody.ediblecommunities.com/recipes/katherine-mae/) - Katherine Mae Restaurant Manager and Wine and Beverage Director Nick Aprea, Gardiner House, NewportThis palate-pleasing flip is an elegant spin on a mezcal margarita, tinged petal-pink with Aperol and elevated with an elegant white froth. 1½ oz mezcal1 oz Aperol1 oz fresh-pressed lemon juice1 oz agave syrup1 egg whiteDried citrus wheel and edible flowers for - [The Gardiner](https://ediblerhody.ediblecommunities.com/recipes/the-gardiner/) - The Gardiner Restaurant Manager and Wine and Beverage Director Nick Aprea, Gardiner House, NewportThis spritz is a signature drink at Studio Bar and what I call “the best cocktail for any occasion.” Bubbly and festive with floral garnish, it’s especially refreshing on a warm summer’s eve. 1½ oz vodka¾ oz fresh-pressed lemon juice¾ oz rose - [Black Sea Bass with Roasted Green Garlic Radishes and Tarragon Vinaigrette](https://ediblerhody.ediblecommunities.com/recipes/black-sea-bass-with-roasted-green-garlic-radishes-and-tarragon-vinaigrette/) - From Chef/Co-owner Nick Rabar, Avenue N, Providence and East Providence and Honeybird, East Providence When the seasons change from winter to spring, we often ditch our rich, decadent recipes for something a little fresher and vegetable forward. This is the perfect light dinner recipe to brighten up your nights. Black Sea Bass with Roasted Green - [The Florence Mocktail](https://ediblerhody.ediblecommunities.com/recipes/the-florence-mocktail/) - The Florence Restaurant Manager and Wine and Beverage Director Nick Aprea, Gardiner House, NewportThis zero-proof cocktail is an ode to Flora (short for Florence), the young woman in the portrait behind the bar of the eponymous restaurant at Gardiner House. This festive and approachable mocktail appeals to adults and young ones alike. A joyful cherry - [The Ginza](https://ediblerhody.ediblecommunities.com/recipes/the-ginza/) - Notes from a Wandering Glass After wandering Tokyo’s shimmering Ginza district—part fashion runway, part food shrine—I traveled back home to Rhode Island with a head full of inspiration and a bottle of shochu wrapped in my new Hello Kitty socks. Shochu is one of Japan’s most beloved spirits, even more widely consumed there than sake. - [The Kyoto Pearl](https://ediblerhody.ediblecommunities.com/recipes/the-kyoto-pearl/) - Of Mint and Mind Ah … summer. The season where you start putting mint in everything—salads, spritzers, your pockets (oddly, this happens to me a lot!)—I simply can’t get enough. Fresh mint is where I began with the Kyoto Pearl, a cocktail so fresh and summery it should come with a sun hat. This drink - [Wild Soda](https://ediblerhody.ediblecommunities.com/recipes/wild-soda/) - The Best Foraged Fizz In Rhode Island, the wild finds you. It pushes up through the cracks, climbs the stone walls, spills into the edges of the garden where you didn’t plant anything and yet it grows. By early summer, the dandelions are everywhere. Not the flower—those will come later—but the jagged green leaves, bitter - [Fun, Fun, Fun](https://ediblerhody.ediblecommunities.com/recipes/fun-fun-fun/) - Fun, Fun, Fun Try adding a splash of saltwater to citrusy cocktails to brighten the citrus. Fruit-forward recipes also pop nicely with a hint of salt. ¼ ounce O’Brien & Brough Absinthe Supérieure No. 1½ ounce yuzu juice ((or lemon juice))2 ounces dry vermouth1 ounce Sowams Cider Works All in the Field hard cider ((or - [Foraged Spring Vermouth](https://ediblerhody.ediblecommunities.com/recipes/foraged-spring-vermouth/) - Rejuvenating Libations for a Fresh New Season One of my favorite signs of spring is witnessing the honeysuckle vine trail along, up, over and through the fence in my backyard. It reaches up through the gate, over the elm and mulberry trees and finally, right into my garden where it belongs. Incredibly unruly and divinely - [Kohlrabi Slaw](https://ediblerhody.ediblecommunities.com/recipes/kohlrabi-slaw/) - From Chef/Co-owner Basil Yu, Yagi Noodles, Newport This slaw recipe is easily adaptable so feel free to change up the vegetables with what’s in season. Try fennel instead of kohlrabi or add some shaved snap peas in late spring. As a topping, the slaw adds a nice crunchy brightness to my recipe for Curry Katsu - [Drinks with a Tune at Saint Martha](https://ediblerhody.ediblecommunities.com/recipes/drinks-with-a-tune-at-saint-martha/) - Rejuvenating Libations for a Fresh New Season What do Joan Jett, Björk and the bands Blondie and Genesis have in common? Their names of their band members or song titles have graced the drink menu at Saint Martha in Warren. “It was sort of a fun joke when we first opened the restaurant in fall - [The Berry Sparkler: A Perfect Drink from Spring to Fall](https://ediblerhody.ediblecommunities.com/recipes/berry-sparkler/) - More often than not, from the first strawberries in late May to the last raspberries in early October, I’ll have a bottle of berry syrup on hand in the fridge. Strawberries are a simple and delicious staple for syrups sweetened with honey, maple syrup or sugar. In July, blueberries, blackberries, raspberries and black raspberries parade - [Spring Beans with Crispy Garlic and Leeks](https://ediblerhody.ediblecommunities.com/recipes/spring-beans-with-crispy-garlic-and-leeks/) - This recipe is a delicious way to eat your veggies in spring! - [Loin Lamb Chops with Strawberry Rhubarb Sauce, Smashed Peter Wilcox Potatoes and Peas](https://ediblerhody.ediblecommunities.com/recipes/loin-lamb-chops-with-strawberry-rhubarb-sauce-smashed-peter-wilcox-potatoes-and-peas/) - From Chef/Co-owner Keith Vanetti, Saint Martha, Warren I get excited when things like peas and strawberries start showing up on farmers’ lists—they’re harbingers of the bounty that summer brings. You may be wondering, what is a Peter Wilcox potato? It’s a beautiful, purple-skinned variety with a golden interior and flavor notes of hazelnut. They’re worth - [Strawberry Saffron Granita with Orange Labneh and Pistachios](https://ediblerhody.ediblecommunities.com/recipes/strawberry-saffron-granita-with-orange-labneh-and-pistachios/) - From Chef/COO Joshua Riazi, Culinary Hub of Providence (CHOP) This strawberry granita with Persian flavors is complex yet simple and fresh. The tartness of the sumac, pomegranate molasses and lemon pair perfectly with sweet strawberries and creamy labneh. It’s best when local strawberries are at the peak of ripeness. It’s easy to make, though it - [Spring Vermouth Spritz](https://ediblerhody.ediblecommunities.com/recipes/spring-vermouth-spritz/) - For me, honeysuckle is one of those definitive spring scents. Once the honeysuckle is on the vine, I know it’s time to make my spring vermouth—followed by this delicious spring spritz. Spring Vermouth Spritz 2 ounces Spring Vermouth (see recipe)2 ounces dry sparkling wineEdible blossoms to garnish (tulips, honeysuckle or violets)Peeled orange or lemon zest - [Curry Katsu Pork Cutlet and Japanese Curry with Spring Vegetables](https://ediblerhody.ediblecommunities.com/recipes/curry-katsu-pork-cutlet-and-japanese-curry-with-spring-vegetables/) - This comforting dish is a perfect way to highlight emerging spring vegetables. Sticky rice (or any plain rice) and kohlrabi slaw make great accompaniments. - [Sticky Rice](https://ediblerhody.ediblecommunities.com/recipes/sticky-rice/) - From Chef/Co-owner Basil Yu, Yagi Noodles, Newport Feel free to double this recipe if you’re feeding more people for dinner. Serve the rice alongside my recipe for Curry Katsu Pork Cutlet and Japanese Curry with Spring Vegetables. Sticky Rice Chef/Co-owner BasilYu, Yagi Noodles, Newport, RI 2 cups medium-grain sticky rice2 cups water1 tablespoon coconut oil1½ - [Foraged Summer Vermouth](https://ediblerhody.ediblecommunities.com/recipes/recipes-foraged-vermouth/) - Portrait of Summer Every summer, I make a batch of foraged sweet vermouth inspired by what’s growing in the backyard and my neighborhood. Once the garden is in bloom, it’s time to take a snapshot of the season with a summery infusion that I’ll appreciate deep into the fall and winter. Vermouth, by definition, is a fortified aromatized wine infused with a combination of herbs, flowers, roots, seeds, fruit and spices, made shelf stable with the addition of spirit (vodka, Everclear, etc.), and typically sweetened with sugar. As a general rule (and template, really), vermouth must contain 75% wine and include wormwood, the signature bittering agent in absinthe. Since mugwort is in the wormwood family Artemisia and grows rampantly in New England, I use the stalks and leaves to add earthly, herbal bitterness to the vermouth. I make both white and red versions of this recipe, but it’s my sweet red vermouth that I love to use for summery Negronis, light Manhattans or—my favorite—simply over ice with splash of sparkling water, a twist of lemon or orange zest. Some vermouths are flavored by steeping botanicals and spices directly in the wine and others infuse a tincture of herbs and spices into spirit that’s then added to the wine. Some folks add sherry or caramelized sugar for color and accent, but I prefer to sweeten with maple syrup, providing deeper color and natural sweetness. Many producers use dried herbs to steep into vermouth but I like to embrace fresh botanicals of the season for infusion. For me, a classic vermouth and soda recalls warm, breezy evenings by the beach and small café tables in Barcelona and Rome, accompanied by a good salty predinner snack like olives, potato chips or salted nuts. Summer doesn’t last forever, but a bottle of your very own foraged vermouth is just the ingredient to reminisce your favorite summery nights. I make two bottles of foraged vermouth each summer for my home bar, one with red wine and one with white, but it’s the red sweet vermouth that seems to hit that summery note. Serve it my favorite way with two ounces over rocks, a splash of soda and a twist of lemon or orange zest and fresh herbs for garnish. - [Kohlrabi-Thyme Fritters](https://ediblerhody.ediblecommunities.com/recipes/kohlrabi-thyme-fritters/) - These kohlrabi fritters make a delicious appetizer with a dollop of Dijon mustard or crème fraîche. Enjoy them for breakfast alongside eggs over easy. They’re crispy but light and flavorful from the herbs and parmesan cheese. Kohlrabi-Thyme Fritters 1 medium to large bulb kohlrabi (about 3 cups, peeled and grated)1 large russet potato (about 1½ - [Mole Poblano](https://ediblerhody.ediblecommunities.com/recipes/recipes-mole-poblano/) - Mole Poblano 10 dried Mulato chili peppers10 dried Pasilla chili peppers5 dried Ancho chili peppers7 tablespoons sesame seeds, plus more for garnish10 cloves garlic, peeled1 onion, divided2 tablets (6.2 ounces) Ibarra or or Abuelita chocolate*¼ cup raisins¼ cup whole almonds½ cup plus 2 tablespoons olive oil, divided3 (day-old) bread rolls, ground to fine breadcrumbs (about - [Carrot Top Pesto](https://ediblerhody.ediblecommunities.com/recipes/recipes-carrot-top-pesto-0/) - I’ve never bought carrots without the greens since I discovered how to make this. (Blanch the greens first or the pesto is too grassy.) Be sure you separate the greens as soon as you get them home as they pull moisture out of the carrots. Save the stems for stock. - [Roasted Beet Lasagne with Balsamic Beet Greens](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-beet-lasagne-balsamic-beet-greens/) - Spring is the time for two-fer vegetables from which both greens and roots can be put to good use, just like the beets and greens in my hearty, flavorful lasagne. - [Cayenne-Roasted Chicken with Maple-Roasted Acorn Squash, Carrots and Onion](https://ediblerhody.ediblecommunities.com/recipes/recipes-cayenne-roasted-chicken-maple-roasted-acorn-squash-carrots-and-onion/) - If you like more spice, kick up the cayenne—or, if you prefer, simply omit it. - [Quinoa with Roasted Beets and Carrots](https://ediblerhody.ediblecommunities.com/recipes/recipes-quinoa-roasted-beets-and-carrots/) - The color of the beet juice permeates the quinoa, resulting in a lovely, flavorful dish that's in season in both fall and spring. - [Sweet Potato-Black Bean Burritos](https://ediblerhody.ediblecommunities.com/recipes/recipes-sweet-potato-black-bean-burritos/) - Sweet Potato-Black Bean Burritos 2 tablespoons vegetable oil1 medium Vidalia onion, coarsely chopped¼ teaspoon cayenne pepper1 large sweet potato, peeled and grated on a box grater (yields approximately 1½ cups)1 (15-ounce) can black beans, rinsed and drained1 teaspoon adobo sauce from 1 (7-ounce) can chipotle peppers in adobo (see note)1 cup sour cream4 large (8- - [Curry-Ginger Littlenecks with Summer Squash and Corn](https://ediblerhody.ediblecommunities.com/recipes/recipes-curry-ginger-littlenecks-summer-squash-and-corn/) - Curry-Ginger Littlenecks with Summer Squash and Corn 2 tablespoons vegetable oil1 medium Vidalia onion, peeled and coarsely chopped1 clove garlic, finely chopped1 tablespoon freshly grated ginger¼ teaspoon crushed red pepper flakes1 tablespoon curry powder1 tablespoon fish sauceFinely grated zest and juice of 1 lime2 medium (1 pound) summer squash, sliced into ½-inch rounds2 medium (1 - [Braised Curry Chicken with Garbanzo Beans, Sweet Potato and Honey](https://ediblerhody.ediblecommunities.com/recipes/recipes-braised-curry-chicken-garbanzo-beans-sweet-potato-and-honey/) - Braised Curry Chicken with Garbanzo Beans, Sweet Potato and Honey 4 bone-in, skin-on chicken thighs (approximately 2 pounds)Kosher saltFreshly ground black pepper1 tablespoon canola oil1 Vidalia onion, trimmed, peeled and finely chopped1 tablespoon curry powder (or more if you prefer)1 tablespoon freshly grated ginger1 (15-ounce) can garbanzo beans, drained1 large or 2 small sweet potatoes, - [Braised Provencal-Style Squid](https://ediblerhody.ediblecommunities.com/recipes/recipes-braised-provencal-style-squid/) - This dish takes its lead from Provençal stuffed squid, highlighting the Swiss chard and garlic normally found in the bread stuffing. In place of breadcrumbs, here we serve the dish over good crusty bread to soak up the tomato-based sauce. A squeeze of fresh lemon lends a bright note to the rich flavors. - [Salads to Go: Local Greens, Chicken and Brown Rice with Orange-Hoison Dressing](https://ediblerhody.ediblecommunities.com/recipes/recipes-salads-go-local-greens-chicken-and-brown-rice-orange-hoison-dressing/) - Salads to Go: Local Greens, Chicken and Brown Rice with Orange-Hoison Dressing Orange-Hoisin Dressing*1½ cups cooked brown rice, prepared according to package directions1 pound watermelon (or red) radishes, washed, and chopped into bite-sized pieces1 medium cucumber, halved lengthwise, sliced crosswise into thin rounds½ pound (2 medium) carrots, washed, peeled and coarsely grated4 teaspoons coarsely chopped - [Curried Beef Stew](https://ediblerhody.ediblecommunities.com/recipes/recipes-curried-beef-stew/) - Curried Beef Stew 1 pound stew beef cut into 1-inch cubesKosher saltFreshly ground black pepper2 tablespoons all-purpose flour2 tablespoons olive oil1 medium onion, trimmed, peeled and coarsely chopped2 teaspoons curry powder (see note)1 (12-ounce) local India Pale Ale, such as Foolproof1 (2 pound) butternut squash, peeled, seeded and diced in 1-inch cubes1 pound (3 medium) - [Summertime Grain Bowl](https://ediblerhody.ediblecommunities.com/recipes/recipes-summertime-grain-bowl/) - Summertime Grain Bowl Honey-Lime Dressing*1 cup brown rice (3 cups cooked), prepared according to package directions2 tablespoons extra-virgin olive oil1 whole (1- to 1½-pound) boneless, skinless chicken breast1 pound (2 medium) zucchini squash, sliced into ¼-inch roundsKosher or sea saltFreshly ground black pepper1 bunch radishes, sliced crosswise into thin rounds and their fresh green tops - [Bulgur-Beet Salad with Grilled Middle Eastern-Style Lamb Patties and Yogurt Dip](https://ediblerhody.ediblecommunities.com/recipes/recipes-bulgur-beet-salad-grilled-middle-eastern-style-lamb-patties-and-yogurt-dip/) - Bulgur-Beet Salad with Grilled Middle Eastern-Style Lamb Patties and Yogurt Dip 1 bunch beets with tops, washed and dried2 tablespoons olive oil, divided6 ounces plain Greek yogurtKosher or sea saltFreshly ground black pepper1 cup whole-grain bulgur wheat2 tablespoons chopped fresh mint, divided, plus additional for garnish1 pound ground local lamb½ small onion, peeled and finely - [Grilled Eggplant Rollatini with Fresh Tomato Sauce Recipe](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-eggplant-rollatini-fresh-tomato-sauce-recipe/) - Grilled Eggplant Rollatini with Fresh Tomato Sauce Recipe 2 medium (approximately 2 pounds) purple Italian or Graffiti eggplantKosher or sea saltExtra-virgin olive oilFreshly ground black pepperFinely grated zest of 2 lemons, reserving lemons for serving8 ounces fresh ricotta, such as Narragansett Creamery2 pints local cherry tomatoes, seeded, coarsely chopped¼ cup (approximately 2 ounces) pitted Kalamata - [Olive and Thyme Cheesecake](https://ediblerhody.ediblecommunities.com/recipes/recipes-olive-and-thyme-cheesecake/) - Olive and Thyme Cheesecake 1 tablespoon unsalted butter, melted, plus additional butter for greasing the pan¾ cup panko (Japanese breadcrumbs), toasted4 ounces pitted Kalamata or mixed Mediterranean olives, divided1 (8-ounce) package cream cheese16 ounces fresh ricotta, such as Narragansett Creamery2 large fresh farm eggs, lightly beatenGrated zest and juice of 1 orange6 ounces (1½ cups) - [Farmers' Mac 'n' Cheese](https://ediblerhody.ediblecommunities.com/recipes/recipes-farmers-mac-n-cheese/) - There are two versions of this classic favorite: Farmers' Mac 'n' Cheese with Butternut Squash & a variation with Turnip and Lacinto Kale - [Acorn Squash & Pear Flatbread](https://ediblerhody.ediblecommunities.com/recipes/recipes-acorn-squash-pear-flatbread/) - As we get deeper into autumn and the chill starts to settle in, the flavors of roasted acorn (or butternut) squash, pear and sweet onion help to ease the transition from the relative warmth of early autumn to the crispness of late fall. - [Roasted Tomato and Eggplant Flatbread](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-tomato-and-eggplant-flatbread/) - In the early part of autumn I love to roast tomatoes for pasta sauces, to freeze for winter and, of course, to top all of those flatbreads. - [Summertime Tacos: Honey-Sriracha Chicken and Zucchini Tacos](https://ediblerhody.ediblecommunities.com/recipes/recipes-summertime-tacos-honey-sriracha-chicken-and-zucchini-tacos/) - Endlessly adaptable, soft tacos can make meals that lend themselves to myriad interpretations, including my favorite honey-sriracha tacos. - [Baked Brioche Croque-Monsieur](https://ediblerhody.ediblecommunities.com/recipes/recipes-baked-brioche-croque-monsieur/) - Get the Most from your Favorite Loaf with Eggs and More - [Stuffed Acorn Squash with Black Beans, Rice and Adobo Cream](https://ediblerhody.ediblecommunities.com/recipes/recipes-stuffed-acorn-squash-black-beans-rice-and-adobo-cream/) - Winter Squash No Matter How You Stuff It … - [Make it Your Own Noodle Bowl](https://ediblerhody.ediblecommunities.com/recipes/recipes-make-it-your-own-noodle-bowl/) - The Noodle Bowl: Make It Your Own With Local Flavor - [Stout-Braised Lamb Shanks with Lemony Roasted Carrots and Potatoes](https://ediblerhody.ediblecommunities.com/recipes/recipes-stout-braised-lamb-shanks-lemony-roasted-carrots-and-potatoes/) - Stout-Braised Lamb Shanks with Lemony Roasted Carrots and Potatoes 3 tablespoons olive oil, divided2 medium lamb shanks (approximately 1¾ pounds total)Kosher or sea saltFreshly ground black pepper1 medium shallot, finely chopped2 tablespoons plus 1 teaspoon fresh thyme, or 1½ teaspoons dried, divided¼ cup Dijon mustard2 tablespoons unbleached all-purpose flour1 (14.9-ounce) bottle Guinness stout or 2 - [Roasted Sausage and Apples with Apple Cider Reduction, Polenta and Sautéed Greens](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-sausage-and-apples-apple-cider-reduction-polenta-and-saut-ed-greens/) - Delicious roasts are invaluable for imparting flavor, warming the house and luring us to the dinner table with their aromas. This one-dish meal will serve you well on a cold winter night. - [Tangy Collard Slaw](https://ediblerhody.ediblecommunities.com/recipes/recipes-tangy-collard-slaw/) - This colorful salad showcases collards raw. Asian-inspired flavors give it a refreshing kick and the hot dressing wilts the greens slightly without cooking them. - [Pumpkin Soup with Fresh Sage](https://ediblerhody.ediblecommunities.com/recipes/recipes-pumpkin-soup-fresh-sage/) - Pumpkin Soup with Fresh Sage 1 small (2-3 pound) sugar pumpkin1 tablespoon unsalted butter1 small white onion, diced1 large leeks white and pale green parts only, cleaned and cut into 1/4-inch dice4 cups chicken broth1/2 cup heavy cream1 bunch fresh sage2-3 tablespoons extra virgin olive oilSea salt and ground black pepper Preheat the oven to - [Spring Vegetable Quiche](https://ediblerhody.ediblecommunities.com/recipes/recipes-spring-vegetable-quiche-0/) - Executive Chef Jennifer Backman, The Mooring, Newport Quiche is a terrific vessel to incorporate your favorite seasonal ingredients and get a nutrient- rich meal at the same time. I’ve filled this recipe with my favorite combination of veggies but you can change them up to suit your mood or the season. Serve with a nice green salad. - [Adult Coffee Milk](https://ediblerhody.ediblecommunities.com/recipes/recipes-adult-coffee-milk/) - Rhode Island’s favorite dairy product makes the move from breakfast diner standard to after-hours quaff with this signature Cook & Brown dessert cocktail. - [Sugar Pumpkin Soup with Toasted Hazelnut Crema](https://ediblerhody.ediblecommunities.com/recipes/recipes-sugar-pumpkin-soup-toasted-hazelnut-crema/) - Stock up on fresh local sugar pumpkins and make a few batches of this flavorful and velvety soup for the freezer. It’s perfect on a cold winter’s day for lunch and makes an elegant starter for an evening or holiday meal. - ["The Greatest!" Pound Cake](https://ediblerhody.ediblecommunities.com/recipes/recipes-greatest-pound-cake/) - This is now my favorite pound cake recipe. It stays moist for a second, even third day, if you can keep any in the house that long. All I’ve added is a bit more detail to the instructions, plus the optional suggestions of citrus zest and seasonal fruit. - [Frosted Coffee Squares](https://ediblerhody.ediblecommunities.com/recipes/recipes-frosted-coffee-squares/) - This is a moist, almost blondie-like cake, flavored with fresh coffee, cinnamon and chocolate that maintains the essence of the original recipe. Don’t cheat yourself by using a cheap cup of Joe—fresh, locally roasted coffee will give these squares better flavor. - [Blackberry Flummery](https://ediblerhody.ediblecommunities.com/recipes/recipes-blackberry-flummery/) - A “flummery” is essentially a British, starch set pudding using anything from oatmeal to calves feet as the binder. The jelly would then be topped with cream or honey to provide extra sweetness and richness. - [German Apple Cake](https://ediblerhody.ediblecommunities.com/recipes/recipes-german-apple-cake/) - I chose the German Apple Cake on page 141 because it used baking powder and because I was incredibly curious about the sugarless cake base. The only sweetness in the recipe comes from the apples and the sugar sprinkled on top “to taste” just before baking. - [Homemade Chocolate Pudding](https://ediblerhody.ediblecommunities.com/recipes/recipes-homemade-chocolate-pudding/) - This chocolate pudding is just about the easiest thing to whip up with ingredients you probably already have in your pantry and fridge. Depending on your tastebuds you can make this recipe with any type of chocolate, from milk to super dark. Take this recipe to another level by setting up a DIY (Do It Yourself) chocolate pudding bar. Set out a big bowl of pudding with cups and a variety of toppings and let friends and family customize their own. It’s guaranteed to beat any store-bought pudding cup or mix. - [Frozen Fruit Pops](https://ediblerhody.ediblecommunities.com/recipes/recipes-frozen-fruit-pops/) - Depending on size of mold, makes 6 ice pops - [Braised Carrots](https://ediblerhody.ediblecommunities.com/recipes/recipes-braised-carrots-0/) - This recipe is adapted from Mallmann on Fire (Artisan, 2014), one of my favorite cookbooks from last year. Save the greens for Carrot Top Pesto - [Flank Steak with Carrot Top Pesto](https://ediblerhody.ediblecommunities.com/recipes/recipes-flank-steak-carrot-top-pesto-0/) - This is a simple, fabulous dinner: I just have to buy steak, carrots with the greens, and some fresh thyme. The other stuff I usually have on hand. I like to marinate the steak in the morning or the night before, but if you only get in 1 hour of marinating, that’s fine, too. You can substitute skirt steak for the flank steak if you’d like. This is great accompanied by Braised Carrots*. - [Matunuck Oyster Bar Stew](https://ediblerhody.ediblecommunities.com/recipes/recipes-matunuck-oyster-bar-stew/) - This is our winter version of the classic cream-based oyster stew. In ours we’ve added a few winter veggies from the farm, just enough to add a little body along with the briny flavor and luscious texture of the oysters we harvest from the salt pond. Have warm shallow bowls ready for serving as soon as the oysters are poached. - [Roasted Blue Oyster Mushrooms with Grape Tomatoes and Fresh Herbs](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-blue-oyster-mushrooms-grape-tomatoes-and-fresh-herbs/) - Just about any type of fresh herbs can be used in this recipe—just be careful they don’t overwhelm the dish. Use less of stronger herbs like rosemary or sage than you would basil or tarragon. You can also substitute different mushrooms or opt for a mix. (Total cooking time may vary.) - [Braised Blackbird Farm Short Ribs](https://ediblerhody.ediblecommunities.com/recipes/recipes-braised-blackbird-farm-short-ribs/) - We get our short ribs from Blackbird Farm in North Smithfield, where Ann Marie and Kevin Bouthillette raise their prized Angus cows. I prefer to begin this recipe two days ahead, though it will still work if you start it several hours before serving so the meat is falling off the bones. - [Butterscotch Pudding](https://ediblerhody.ediblecommunities.com/recipes/recipes-butterscotch-pudding/) - This is a dessert our customers absolutely adore. We served it at The Sunnyside and we were certain to put it on the menu at Simone’s, otherwise I think there would have been a revolt. It’s a perfect party dessert because you can and should make it a day (or up to three) in advance. During preparation I prefer to use a silicone whisk, which prevents sticking. - [The King's Cup](https://ediblerhody.ediblecommunities.com/recipes/recipes-kings-cup/) - Infusions are essential assets for the holiday host. They pull their weight in time otherwise spent prepping and mixing numerous rounds for guests. - [Oven Roasted Winter Squash with Pancetta and Rosemary](https://ediblerhody.ediblecommunities.com/recipes/recipes-oven-roasted-winter-squash-pancetta-and-rosemary/) - Winter squash varieties that work well in this recipe include butternut, acorn, kabocha and big blue Hubbards—but don’t forget pumpkins, especially cheese pumpkin and rouge vif d’Étampes. If you use bacon instead of pancetta, the dish will have a pleasantly smoky flavor. If you don’t want that flavor, however, blanch the bacon before dicing by setting a chunk of slab bacon in a pot of simmering water for 5 or 6 minutes. This will cut down a lot on the smoky flavor. If you like the smoky flavor and want to emphasize it, use Spanish pimentón de la Vera, a smoky paprika, for the chile pepper in the dish. - [Spicy Seafood Stew with Leeks, Fennel and Calabrian Peppers](https://ediblerhody.ediblecommunities.com/recipes/recipes-spicy-seafood-stew-leeks-fennel-and-calabrian-peppers/) - This recipe makes a wonderful winter meal utilizing fresh local seafood and seasonal vegetables. Pair it with a nice seasonal salad, warm crusty bread and a bottle of wine and enjoy! - [Italian Plum-Topped Ricotta Tart](https://ediblerhody.ediblecommunities.com/recipes/recipes-italian-plum-topped-ricotta-tart/) - This recipe is inspired by both my Italian heritage and my childhood growing up in Boston’s historic Italian North End—where ricotta pies and cannoli could be had at every corner bakery—and every corner had a bakery! Plan ahead so it has time to cool before topping with delicious summer fruits such as plums, peaches or berries. - [Berry, Lime and Coconut Buttermilk Frozen Yogurt](https://ediblerhody.ediblecommunities.com/recipes/recipes-berry-lime-and-coconut-buttermilk-frozen-yogurt/) - The combination of raspberries, coconut and lime with the tanginess of whole milk yogurt and buttermilk makes for an incredibly light, rosy-hued treat. The bright sweetness of raspberries pairs nicely with the warmth and crunch of toasted coconut, while lime juice gives the whole thing a kick. - [Mexican Chocolate Fudge Pops](https://ediblerhody.ediblecommunities.com/recipes/recipes-mexican-chocolate-fudge-pops-0/) - While traditional fudge pops are extremely tasty, I find them a bit lacking given their single flavor profile. By adding a bit of cinnamon and cayenne pepper, these fudgy pops pack a whole lot of punch and offer a more complex, layered flavor experience, at once creamy and chocolaty, while still delivering a spicy heat. However, if you are serving these pops to young children, you might choose to skip the cayenne. - [Frozen Yogurt Bark](https://ediblerhody.ediblecommunities.com/recipes/recipes-frozen-yogurt-bark-0/) - This bark is a take on traditional chocolate bark, and it works perfectly as a fun-size frozen treat. The yogurt base is simple—plain whole milk yogurt sweetened with a bit of honey and a dash of vanilla extract—and from there this recipe is open for experimentation. You can simply throw in a couple cups of berries or chopped peaches, or you can get fancy, combining fruits, even adding nuts, chocolate chips, or seeds for crunch. Just be sure the mixture is spreadable—that’s the key! - [Strawberry Cheesecake Ice Cream](https://ediblerhody.ediblecommunities.com/recipes/recipes-strawberry-cheesecake-ice-cream-0/) - This recipe relies on vegan cream cheese, which swirls throughout the ice cream, along with graham cracker crumbs and strawberries that have been gently simmered to intensify their natural sweetness. This pretty pink ice tastes like a rich slice of strawberry cheesecake. If you’d prefer to use dairy cream cheese, omit the arrowroot starch, which does not react well with dairy products. - [Strawberry Salad with White Balsamic Vinegar & Fresh Thyme](https://ediblerhody.ediblecommunities.com/recipes/recipes-strawberry-salad-white-balsamic-vinegar-fresh-thyme/) - If you’re using fresh local strawberries in season, you probably won’t need the added honey. The lime juice and balsamic vinegar bring out the natural sweetness of the berries, so you may want to taste as you go. This recipe is delicious on its own but even better when served with fresh whipped cream and coconut shortbread cookies! - [Watermelon Gazpacho with Cilantro Oil](https://ediblerhody.ediblecommunities.com/recipes/recipes-watermelon-gazpacho-cilantro-oil/) - This recipe is great for using some of your less-pretty summer tomatoes! Remember that when you chill the gazpacho the flavors will change, so season carefully as you go. - [Grilled Dry Rub Ribs With Asian Bbq Sauce and Spicy Cabbage](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-dry-rub-ribs-asian-bbq-sauce-and-spicy-cabbage/) - These ribs are filled with flavor and a favorite for good food off the grill. My dry rub is great to have on hand and you can easily double the amount. If you prefer a less spicy barbecue sauce, add the sriracha sparingly at first, tasting as you go until you hit the desired heat. - [Roasted Leg of Lamb with Quince Cranberry Pan Sauce and Roasted Vegetables](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-leg-lamb-quince-cranberry-pan-sauce-and-roasted-vegetables/) - I buy my lamb from Don and Debbie Hopkins from their farm Hopkins Southdowns in North Scituate, Rhode Island. Marinating the lamb overnight gives it a wonderful flavor. I like to serve it with gnocchi or polenta alongside the roasted vegetables. - [Roasted Cauliflower Soup](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-cauliflower-soup/) - Roasting the vegetables for this recipe converts starches to sugars more thoroughly than boiling them, creating a deeper and richer soup with more cauliflower flavor. - [Crispy Duck Breast with Charred Kale Sprouts and Herbed Gnocchi](https://ediblerhody.ediblecommunities.com/recipes/recipes-crispy-duck-breast-charred-kale-sprouts-and-herbed-gnocchi/) - Kale sprouts are a cross between Russian kale and Brussels sprouts and add great flavor to the fall table but Brussels sprouts are equally delicious in this elegant and crowd-pleasing recipe. Once your ingredients are prepped and set beside the stove, it all comes together quickly. It can be served with or without the gnocchi, and that you can make in advance or buy fresh from the store. - [Lightly Charred Greens with Butternut Squash and Spicy Breadcrumbs](https://ediblerhody.ediblecommunities.com/recipes/recipes-lightly-charred-greens-butternut-squash-and-spicy-breadcrumbs/) - This recipe celebrates what we in the Northeast have at the farmers’ market in early- to mid-spring—overwintered kale, spinach, broccoli and chard—all of which are incredibly sweet, their sugars concentrated by chilly nights and warm days. Butternut squash, if stored correctly, has the time to develop a deep complexity and concentrated sweetness. This recipe makes good breakfast, lunch or dinner food. Throw a fried egg on it for breakfast, eat it chilled with cooked barley for lunch or add some pasta or serve it as is for a side for dinner. You’ll end up with extra butternut sauce, which is great on rice, mixed into scrambled eggs or as a pasta sauce. - [Focaccia Bread](https://ediblerhody.ediblecommunities.com/recipes/recipes-focaccia-bread-0/) - People love the complexity and versatility of this bread. Since there is no traditional shaping involved, the recipe is a great confidence-booster for all levels. That’s just one of the reasons I include it in so many of my baking classes. The other is flavor. Good bread requires time and fermentation to develop good flavor. This bread makes use of what bakers call a poolish preferment, and even though you have to plan a day ahead, the effort is well worth it. Embrace the journey—the reward is well worth the time invested! - [Clingstone Littlenecks](https://ediblerhody.ediblecommunities.com/recipes/recipes-clingstone-littlenecks/) - We’ve had the good fortune to join friends at Clingstone, the “House on the Rock” in Narragansett Bay just off of Jamestown, where this simple and delicious dish was conceived. What’s better than Rhody littleneck clams hot from the grill with fresh herbs from the garden or farm? Having that amazing view of the Bay might just make them taste a little bit better, but I venture you’ll enjoy these clams, whatever the location. - [Baby Bok Choy and Rice Noodles in Fragrant Coconut Sauce](https://ediblerhody.ediblecommunities.com/recipes/recipes-baby-bok-choy-and-rice-noodles-fragrant-coconut-sauce/) - This brightly flavored Thai-inspired noodle dish is a lovely destination for one of my favorite veggies: baby bok choy. I harvest the last of my spring baby bok choy just as the shell-pea harvest is beginning, and both vegetables pair naturally with coconut. An easy sauce and quick-cooking rice noodles help this come together quickly. I usually use a combination of cilantro and mint in this dish, but it’s also a great place to try out Thai basil (which has a slightly cinnamon-ish aroma) if you can get your hands on some. Serve this with your choice of garnishes: toasted coconut flakes, fresh bean sprouts, or herb sprigs. Be sure to add a squeeze of lime. - [Chouriço-Stuffed Goose Pond Farm Chicken with Carrot Purée and Spring Peas](https://ediblerhody.ediblecommunities.com/recipes/recipes-chouri-o-stuffed-goose-pond-farm-chicken-carrot-pur-e-and-spring-peas/) - This dish echoes my Portuguese roots and reminds me of the roasted chicken my grandmother made. I work with Goose Pond Farm from West Kingston—their chickens are full of flavor. I usually make a variation of homemade chicken chouriço to tuck under the skin but you can use pork chouriço from a quality purveyor if you want to save time. - [House-Made Chicken Chouriço](https://ediblerhody.ediblecommunities.com/recipes/recipes-house-made-chicken-chouri-o/) - House-Made Chicken Chouriço Array ¾ pound boneless, skinless chicken thighs, cubed¼ cup cubed pork fatback or bacon2 cloves garlic, peeled and smashed3 tablespoons Cabernet Sauvignon1 tablespoon smoked paprika1 teaspoon crushed red pepper¼ teaspoon ground coriander¼ teaspoon ground cumin½ teaspoon kosher salt¼ teaspoon freshly ground black pepper Toss all ingredients together and mix well. Place in - [Parisienne Gnocchi](https://ediblerhody.ediblecommunities.com/recipes/recipes-parisienne-gnocchi/) - Parisienne Gnocchi ⅓ cup + 2 tablespoons water3 tablespoons unsalted butter, cubed¾ teaspoon kosher salt½ cup + 2 teaspoons all-purpose flour2 teaspoons Dijon mustard¾ teaspoon fresh thyme leaves⅓ cup grated Parmesan cheese2 fresh farm eggsNeutral cooking oil In a shallow saucepan, add the water, butter and salt and heat on medium heat until all is - [Meyer Lemon Yogurt Cake with Aperol Glaze and Seasonal Strawberry Compote](https://ediblerhody.ediblecommunities.com/recipes/recipes-meyer-lemon-yogurt-cake-aperol-glaze-and-seasonal-strawberry-compote/) - My mother was an inspiration to me in the kitchen as a great home baker—and somewhat of a perfectionist with her baking. I think she would enjoy this recipe. It makes 6 mini Bundt cakes for individual serving. You can otherwise use a (9-inch) round cake pan and serve the cake sliced. - [Grilled Calamari with Salsa Tatemada](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-calamari-salsa-tatemada/) - On a recent teaching trip to Mexico, while in Cabo San Lucas, we had a quick lunch at the beautiful Las Ventanas hotel. The octopus dish they served came in a black habanero sauce that surprisingly was neither too hot nor bitter. This regional charred salsa can vary greatly from household to household and incorporates different hot peppers, tomatoes or tomatillos. Here is my version, using locally landed squid and fresh summer tomatoes. It’s quite spicy because of the heat from the habaneros but feel free to dial it down by using your favorite hot pepper. I included diced cucumber in the recipe to cool things off. I hope you enjoy. - [Chocolate Raspberry Layer Cake with Cream Cheese Buttercream](https://ediblerhody.ediblecommunities.com/recipes/recipes-chocolate-raspberry-layer-cake-cream-cheese-buttercream/) - This is a delicious, moist chocolatey cake, perfect for a festive summer party, topped with ripe summer raspberries that taste even better if you pick them yourself. - [Smoked Bluefish Deviled Eggs](https://ediblerhody.ediblecommunities.com/recipes/recipes-smoked-bluefish-deviled-eggs/) - Our Smoked Bluefish Paté makes ordinary deviled eggs extraordinary. Your guests will be asking for more, so feel free to double the recipe. - [Blueberry Tart with Poppy Seed Crunch](https://ediblerhody.ediblecommunities.com/recipes/recipes-blueberry-tart-poppy-seed-crunch/) - I adapted the filling for this recipe by combining elements of my mother’s staple recipe for Blueberry Galette with a recipe I like for a more complex pie from Food 52. The streusel topping adds an exciting crunch on top, and the crème fraiche just a little more richness. - [Delicata Squash with Toasted Rye Berries, Roasted Mushrooms, Balsamic Vinegar and Brown Butter, Pumpkin Seeds and Sage](https://ediblerhody.ediblecommunities.com/recipes/recipes-delicata-squash-toasted-rye-berries-roasted-mushrooms-balsamic-vinegar-and-brown-butter/) - This dish brings together some of my favorite fall ingredients, which we use frequently at the restaurant. It is simple and easy to prepare, and can be combined with your favorite meat or seafood to become a main course. - [Yellow Curry Thai Scallops](https://ediblerhody.ediblecommunities.com/recipes/recipes-yellow-curry-thai-scallops/) - My wife, Pam, and I both love Thai food. This simple northern Thai curry is inspired by the yellow curry served at Tong D in Barrington, Rhode Island, one of our favorite local restaurants. - [Lamb Meatballs with Yogurt Sauce](https://ediblerhody.ediblecommunities.com/recipes/recipes-lamb-meatballs-yogurt-sauce/) - Made with ground lamb and cooked in a tangy yogurt sauce, these are a delicious variation on a classic meatball. While meatballs aren’t difficult to make, oftentimes they’re tough or dry. Using rich ground lamb prevents the latter; to avoid the former fate, work the ground meat gently—don’t knead it to death. If you can’t find or don’t like ground lamb, you can substitute ground beef (opt for an 85/15 blend). Any leftover meatballs make a mean sandwich the next day. - [Charred Brussels Sprouts with Lardo, Fiore Sardo, and Piquillo Peppers](https://ediblerhody.ediblecommunities.com/recipes/recipes-charred-brussels-sprouts-lardo-fiore-sardo-and-piquillo-peppers/) - When fall arrives and the leaves begin to turn, I start to get excited—yes, really, excited!—for brassicas and crucifers. Brussels sprouts have gotten such a bad rap because they’re too often overcooked until army green and mushy—they actually taste best when they are a tad undercooked. In this recipe, the Brussels sprouts are blanched, then pan-seared until nicely caramelized and crispy, then tossed with a zippy combination of lardo, peppers, and vinegar. If you can’t find lardo, substitute pancetta or bacon. If Fiore Sardo cheese is hard to come by, swap in Pecorino Romano. In addition to its great flavor, this is also a beautiful dish, all green and red, and would be terrific alongside a steak or pork roast. Or try it this year as a Thanksgiving side dish. - [Fresh Burrata Cheese with Mushrooms and Butternut Squash](https://ediblerhody.ediblecommunities.com/recipes/recipes-fresh-burrata-cheese-mushrooms-and-butternut-squash/) - This creamy dish is full of woodsy flavors imparted by the mushrooms—the butternut squash adds a hint of sweetness and red pepper flakes and garlic turn up the heat. Try Narragansett Creamery’s Burrata with exotic mushrooms from the RI Mushroom Co. for a deliciously local combination. - [Chocolate Pecan Slab Pie](https://ediblerhody.ediblecommunities.com/recipes/recipes-chocolate-pecan-slab-pie/) - Considering how annoyed I get about fairly inconsequential stuff, such as decorative paper straws (mmm, wet paper fibers), single giant ice cubes in cocktails (that thwack you in the face when you take a sip), or a single granule of playground sandbox matter in my bed (always the bed; always the bed!), I am sure someone finds it illogical that I find it difficult to get worked up about the evils of corn syrup. My gut feeling is that it shows up mostly in things that nobody is eating for underlying health benefits, and that we all understand we’re only supposed to enjoy in moderation (candies, caramels, etc.); shouldn’t that be enough? What does bother me about it, however, is that it’s just plain bland—it tastes like sweet nothingness, and though I can shrug this off in small quantities, in larger amounts it’s a real bummer. With this in my mind, I went from assuming that everyone who wanted to make pecan pie already had a go-to recipe for it, to creating my own, with as much nuanced, deeply toasted, luxurious flavor as I could pack in there. But first I have five rather bossy rules for making an excellent pecan pie: 1. Toast your nuts! You must, you must. Untoasted pecans taste sweet but faintly waxy. Toasted pecans taste like toffeed pecan pie before they even hit the caramel. Just do it. 2. Dark-brown sugar trumps light-brown: more molasses, more flavor. By the same logic, both maple syrup and golden syrup taste better to me in pecan pie than corn syrup. The latter, a lightly cooked cane sugar syrup from the U.K. that is basically their maple syrup (i.e., beloved on pancakes), does contain a bit more sodium than corn syrup, however, so hold the salt back slightly if you’re using it. (I learned this the hard way.) I have also used honey in the past, but prefer using it for only half the volume of liquid sweetener here; otherwise, I find its flavor takes over. 3. A tiny bit of cider vinegar (trust me) really helps balance out the aching sweetness of a gooey caramel pie. 4. Good pecan pie causes a commotion, so you’re going to want to make a lot. Go slab or go home (and have to make more). 5. Finally, if you want to gild the lily (of course you do), add some chocolate. - [Poached Codfish with green Olives, Fennel, Saffron, and Tomato Conserva](https://ediblerhody.ediblecommunities.com/recipes/recipes-poached-codfish-green-olives-fennel-saffron-and-tomato-conserva/) - With a few pints of canned tomatoes from last summer’s harvest and a pinch of saffron, a good cook can bring the warmth of the Mediterranean to the table even on the coldest of days. - [Rhubarb Cake](https://ediblerhody.ediblecommunities.com/recipes/recipes-rhubarb-cake/) - At Harvest Kitchen we create mouthwatering food using seasonal, locally sourced ingredients— transforming the local harvest while transforming the lives of the local youth in our training program. We love making this scrumptious springtime cake as a tasty way to utilize rhubarb at the height of its season, perfect with coffee for breakfast or with ice cream for dessert. Our café customers love it too! - [Strawberry Rhubarb Sour](https://ediblerhody.ediblecommunities.com/recipes/recipes-strawberry-rhubarb-sour/) - Shrubs are helpful tools to add the spark and vibrancy of fresh fruit without an overpowering sweetness. They’re great in cocktails but just as delicious when splashed over seltzer. - [The Rocket](https://ediblerhody.ediblecommunities.com/recipes/recipes-rocket-0/) - The Rocket The Rocket2 ounces Stoneacre arugula amaro*¾ ounce fresh lemon juice¼ ounce simple syrupClub sodaFresh arugula for garnish Arugula Amaro*4 tablespoons dried orange peel1 tablespoon anise seeds1 tablespoon Grains of Paradise½ cup dried cherries4 tablespoons fresh orange zest, no white pith3 tablespoons lemon zest, no white pith6 fresh sage leaves6 fresh basil leaves2 cups - [Cucumber Shiso Soba](https://ediblerhody.ediblecommunities.com/recipes/recipes-cucumber-shiso-soba/) - Cucumber Shiso Soba 1½ pounds cucumbers (5 to 6 small or 1½ large)1 tablespoon kosher salt, plus more for the pot12 ounces soba3 tablespoons rice vinegar2 tablespoons Asian sesame oil1 tablespoon olive oil1½ tablespoons tamari or soy sauce1 teaspoon sugar½ teaspoon crushed red pepper flakes2 cups frozen shelled edamame (1 12-ounce bag), thawed under cold - [Roasted Tomato Panzanella](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-tomato-panzanella/) - Roasted Tomato Panzanella Array 2 pints cherry or grape tomatoes (about 1½ pounds) Kosher salt 5½ tablespoons olive oil 2 tablespoons balsamic vinegar 1 medium garlic clove, crushed into a paste with the side of a knife or a garlic press Freshly ground black pepper ½ loaf rustic sourdough or ciabatta bread (about 8 ounces), - [Upside Down Spiced Apple Cake](https://ediblerhody.ediblecommunities.com/recipes/recipes-upside-down-spiced-apple-cake/) - Taking a trip to the orchard and picking apples with my family has signified the start of fall for as long as I can remember. Hopefully this cake captures some of that autumn nostalgia for everyone. - [Almond Pear Galette with Salted caramel Whipped Cream](https://ediblerhody.ediblecommunities.com/recipes/recipes-almond-pear-galette-salted-caramel-whipped-cream/) - Almond Pear Galette with Salted caramel Whipped Cream Dough:1½ cups all-purpose flour1 tablespoon sugar1 teaspoon salt1 stick (8 tablespoons) cold unsalted butter, cut in ½-inch cube¼ cup ice wate1 egg, lightly beaten for washFilling:5–6 Bosc or Anjou pears, peeled2 tablespoons brown sugar1 tablespoon almond butterFinely grated zest of 1 lemon1 teaspoon fresh lemon juice¼ teaspoon - [Shrimp and Grits](https://ediblerhody.ediblecommunities.com/recipes/recipes-shrimp-and-grits-1/) - I love shrimp and grits! This Rhode Island version of the Southern classic utilizes mushrooms from RI Mushroom Co., local bacon and leeks. - [Vegan Mushroom Carrot Ravioli](https://ediblerhody.ediblecommunities.com/recipes/recipes-vegan-mushroom-carrot-ravioli/) - As the days become shorter and the harvests of cucumbers and tomatoes give way to the harvest of root veggies, my taste buds crave those earthy autumn flavors. As a vegan pasta lover, I wanted to create ravioli that were dairy free and easy to make. Last week’s CSA share filled up my fridge with carrots from Schartner Farms, onions and garlic from Wishing Stone Farm and mushrooms from RI Mushroom Co. These seemingly unusual ravioli ingredients came together to make light and surprising pillows of flavor. These ravioli will leave you satisfied and craving more. - [Chocolate Cranberry Tart](https://ediblerhody.ediblecommunities.com/recipes/recipes-chocolate-cranberry-tart/) - Here is a beautiful dessert for your holiday table. The cranberry compote topping will make more than you need for the tart. I use it as a fruit addition to my morning yogurt or the cranberry sauce on my holiday table. It’s also great over cheesecake, and Brie! Make the compote a day ahead to save time. - [Chocolate Almond-Spice Cheesecake](https://ediblerhody.ediblecommunities.com/recipes/recipes-chocolate-almond-spice-cheesecake/) - Looking for another chocolate dessert, we wanted one that wasn’t too heavy, but it did have to say “chocolate.” This gluten-free cheesecake is surprisingly light and offers subtle chocolate, so we added ganache to give it an extra boost. This is a make-ahead dessert that needs to chill overnight. - [Old-Fashioned Chocolate Bundt Cake](https://ediblerhody.ediblecommunities.com/recipes/recipes-old-fashioned-chocolate-bundt-cake/) - Quick, easy and decadent—this is a simple but beautiful dessert that will leave your guests craving more! - [Grilled Point Judith Sea Scallops and Boston Bibb Salad with Corn and Bacon](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-point-judith-sea-scallops-and-boston-bibb-salad-corn-and-bacon/) - The quality of the ingredients really makes this summer salad sing. We use fresh Rhode Island sweet corn (always picked the same day) from Manfredi Farms in Westerly; house-made bacon from heritage pigs raised at Wild Harmony Farms in Exeter; and the freshest “dry” scallops from day boats out of Point Judith. By shopping the summertime farmers’ markets or farm stands and quality fish markets, you can bring the same delicious flavors to your home table. Enjoy! - [Belgium Tripp Sausage with Braised Red Cabbage and Apple & Celery Root Custard Gratin](https://ediblerhody.ediblecommunities.com/recipes/recipes-belgium-tripp-sausage-braised-red-cabbage-and-apple-celery-root-custard-gratin/) - Perfect for a wintertime feast, this recipe combines savory sausage with a creamy gratin and mellow wine-braised cabbage. House-made sausages are available at the Wurst Kitchen at Chez Pascal but any favorite sausage will do. Braise the cabbage in advance to reheat on the stove and bake the gratin before serving. - [Harissa Braised Meatballs with Garlic Crostini & Salad of Shaved Fennel, Daikon Radish with Blood Oranges](https://ediblerhody.ediblecommunities.com/recipes/recipes-harissa-braised-meatballs-garlic-crostini-salad-shaved-fennel-daikon-radish-blood-oranges/) - This recipe pairs textures and flavors—crunchy, soft, spicy, acidic—that, when eaten together, create balance. The fragrant peppers we grew on the rooftop last summer inspired the harissa. We dried them and have a great stockpile to get us through the winter. Because the dried chilis need time to soak, I suggest making the harissa in advance to save time when preparing the meatballs. - [Spaetzle](https://ediblerhody.ediblecommunities.com/recipes/recipes-spaetzle/) - Before you get started with this recipe, you will need a spaetzle press. These are available in kitchen stores like Stock Culinary Goods on Hope Street in Providence or online. You can prepare the spaetzle a day in advance. Be sure to have everything in place, including the ice bath, before you begin. - [Ramp Greens, Mustard & Lemon Marinated Lamb Chops with Sunchoke Purée, Carrots and Radishes](https://ediblerhody.ediblecommunities.com/recipes/recipes-ramp-greens-mustard-lemon-marinated-lamb-chops-sunchoke-pur-e-carrots-and-radishes/) - As the ground wakes up after a long New England winter, my culinary thoughts happily deviate from root vegetables to the unique and fleeting offerings of spring. Ramp greens provide one of the first signs of the new season, but they are rare; if you can't find them in the local marketplace, parsley and green garlic or garlic cloves will also work here. Use up any extra marinade on any of your favorite proteins. - [Grilled Swordfish with Citrus Marinade](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-swordfish-citrus-marinade/) - I like to make little salads to pair with fish dishes to lighten them up. Cut your favorite greens (kale, spinach, chard) into bite-sized pieces and place in a bowl. Add a bit of sea salt, ground black pepper, citrus zest and juice, plus Saba (or balsamic vinegar) and brown butter and toss together. - [Summer Squash & Basil Tart](https://ediblerhody.ediblecommunities.com/recipes/recipes-summer-squash-basil-tart/) - This is a wonderful way to use zucchini squash in the summertime. You can serve this crustless “tart” for lunch or dinner (perhaps even breakfast). It goes beautifully with grilled swordfish or any nice salad or grilled meat. - [Fresh Peach & Brown Butter Tart](https://ediblerhody.ediblecommunities.com/recipes/recipes-fresh-peach-brown-butter-tart/) - I adapted this recipe from one by chef, restaurateur and cookbook author Nancy Silverton. It’s fabulous with summer peaches, but you could use other stone fruit or berries with this brown butter filling. Bake in it your favorite pie or tart shell—or even puff pastry is fine. - [Blueberry Vanilla Frozen Mousse](https://ediblerhody.ediblecommunities.com/recipes/recipes-blueberry-vanilla-frozen-mousse/) - This recipe is almost like making ice cream, yet it saves you the step of churning. It produces a light and flavorful frozen mousse, perfect on its own but even better with the peach tart. Summer at its best! (Make this recipe 8 hours or a day ahead.) - [Heirloom Tomato Salad with Grilled Corn Vinaigrette](https://ediblerhody.ediblecommunities.com/recipes/recipes-heirloom-tomato-salad-grilled-corn-vinaigrette/) - I love making fresh, homemade ricotta cheese for this summer salad. It’s much easier to make than most people realize and, once you taste it, you’ll understand why I make it from scratch. If you don’t have the time, try goat cheese instead. The number of tomatoes is up to the cook, and depends on the number of guests being served! - [Lobster Cakes](https://ediblerhody.ediblecommunities.com/recipes/recipes-lobster-cakes/) - This is a delicious treat for your guests that can be prepared ahead of time and then heated when you are ready to serve. Another option is to omit the egg and panko, fill lettuce cups with a cool lobster salad. If you like, try lump crabmeat or monkfish in place of the lobster. - [Blueberry Tarts](https://ediblerhody.ediblecommunities.com/recipes/recipes-blueberry-tarts/) - Since I was a child, and into my adult years, I have always enjoyed picking blueberries. Each cluster has berries ranging from ripe to not ready yet, and you must carefully pick the ripe, leaving the others to be picked later. As a young girl, I would pick blueberries with my grandmother in her backyard where she had about eight large bushes covered in cheesecloth. I always wanted to grab all the berries, but she taught me how to pick the ripest berries, and I would devour them until nearly ill. These tarts are a summer all-star at Ella’s, and customers ask for them as early as May. You can mix up the berries you use as the seasons change. I use frozen wild for the base, as they have a jammy, bold sweetness essential to these beauties. - [Deep Summer Gazpacho](https://ediblerhody.ediblecommunities.com/recipes/recipes-deep-summer-gazpacho/) - This is a simple and delicious recipe that I have developed over time and, truth be told, I take liberties with it when I am short on one vegetable or another, so don’t stress about quantities. The critical ingredient is fresh, ripe, local tomatoes, really good olive oil and a trick I learned from my friend and amazing chef, Marc Leandro: Sweat the tomatoes in olive oil and salt before blending everything together. Don’t skip this step! - [Normandy Style Pan-Roasted Mussels](https://ediblerhody.ediblecommunities.com/recipes/recipes-normandy-style-pan-roasted-mussels/) - Try this riff on the classic moules à la Normande. Smokey slab bacon, local apple cider and lots of fresh fall herbs make this updated classic a simple and fun autumn appetizer, perfect for sharing. - [Roasted Sugar Pumpkin Bread Pudding with Fresh Cranberry and Salted Caramel](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-sugar-pumpkin-bread-pudding-fresh-cranberry-and-salted-caramel/) - Warm up on a brisk autumn evening with this indulgent bread pudding made with fresh sugar pumpkin and tart cranberries. Smothered in a salted caramel, this bread pudding is as easy to make as it is decadent. - [Grilled Hanger Steak with Sweet Potato “Steak Fries” and Pumpkin Seed Chimichurri](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-hanger-steak-sweet-potato-steak-fries-and-pumpkin-seed-chimichurri/) - A quick herb rub and a short time on the grill makes hanger steak, one of the most flavorful cuts of beef, really sing. Serve the steaks with roasted spiced sweet potatoes and lightly creamed kale and any autumn night can be steakhouse night! - [Lightly Creamed Kale](https://ediblerhody.ediblecommunities.com/recipes/recipes-lightly-creamed-kale/) - Lightly Creamed Kale 2 tablespoons unsalted butter 1 tablespoon minced garlic2 cups heavy creamPinch crushed red pepper flakes1 teaspoon kosher salt1 teaspoon cracked pepper1 dash Worcestershire sauce2 large bunches Lacinato (dinosaur) kale, ribs removed, chopped into thin ribbons In a large heavy-bottom pot, heat butter and garlic over medium heat until butter is foamy and - [Za’atar Grilled Chicken with Tomato Glaze, Crushed Tomato, Feta & Mint Salad and Summer Herb Couscous](https://ediblerhody.ediblecommunities.com/recipes/recipes-za-atar-grilled-chicken-tomato-glaze-crushed-tomato-feta-mint-salad-and-summer-herb-couscous/) - Perfect for a late-summer evening around the grill. Choose the ripest tomatoes you can find as they provide the most character, especially if you opt for a few different heirloom varieties. The reserved tomato glaze adds the perfect sweet and acidic lacquer on the smoky grilled chicken. - [Señor Sage](https://ediblerhody.ediblecommunities.com/recipes/recipes-se-or-sage/) - When I think of cocktail recipes I think of pairing complementary flavors. Here the cooked agave notes of silver tequila welcome the savory complement of fresh sage. - [Dandy Lion](https://ediblerhody.ediblecommunities.com/recipes/recipes-dandy-lion/) - I discovered Bärenjäger honey liqueur while traveling in Europe and I realized that this cordial is the perfect secret weapon when you need a touch of sweetness and a hint of spice to balance a cocktail. - [Grilled Whole Bluefish with Charred Corn & Yogurt Dressing and Peach Tomato Salad](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-whole-bluefish-charred-corn-yogurt-dressing-and-peach-tomato-salad/) - This recipe is inspired by those amazing summer moments where everyone is gathered around the grill waiting to eat, excited to be outside and among friends. Rich fatty bluefish along with sweet and tangy stone fruit is one of my favorite combinations. This recipe serves two but doubles easily for a larger group (or bigger fish). - [Roasted Brussels Sprouts with Nam Pla Dressing](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-brussels-sprouts-nam-pla-dressing/) - Roasted Brussels Sprouts with Nam Pla Dressing Brussels sprouts1 pound Brussels sprouts, washed, trimmed and sliced in half lengthwise1½ tablespoons vegetable oil½ teaspoon chopped garlic¼ teaspoon kosher salt3 tablespoons Nam Pla Dressing*Katsuo bushi (smoked Bonito flakes)*Nam Pla Dressing¼ cup nam pla (fish sauce)⅔ cup hot water¾ cup superfine granulated sugar1 tablespoon fresh-squeezed lime juice1 teaspoon - [Steamed Whole Fish with Black Bean Sauce](https://ediblerhody.ediblecommunities.com/recipes/recipes-steamed-whole-fish-black-bean-sauce/) - You may use many different types of fish with this recipe including black sea bass or branzino. If you prefer fish filets to whole fish, simply adjust the cooking time and tuck the aromatics under the filets. - [Wild Mushroom Risotto](https://ediblerhody.ediblecommunities.com/recipes/recipes-wild-mushroom-risotto-0/) - In a large heavy-bottomed sauté pan or Dutch oven, heat 2 tablespoons butter and sauté the shallot until translucent. Add mushroom mixture. Cook for 2 to 3 minutes, until mushrooms are soft. Remove from heat, transfer the mushrooms to a plate and set aside. In a large saucepot set over medium-high heat, bring the Mushroom Dashi Broth up to, but not to, a full boil, then reduce heat to a simmer. To the sauté pan (or Dutch oven), set over medium heat, add 2 tablespoons butter and onion. Cook until the onion is soft and translucent, approximately 3 to 4 minutes, stirring occasionally. Add rice and stir with a wooden spoon to coat the rice with onion and butter. Cook on low heat for 2 to 3 minutes. Add wine and stir constantly until most of the liquid has been absorbed. Ladle in approximately ½ cup dashi broth and cook, stirring constantly, until all liquid has been absorbed. Adjusting the heat as needed to maintain a steady simmer, continue adding dashi broth ½ cup at a time, adding more broth only after the previous addition has been absorbed, stirring constantly until rice is creamy, approximately 25 to 30 minutes. Add salt and pepper, taste for seasoning and adjust as needed. Add cooked mushrooms. Fold in Parmigiano-Reggiano and remaining 2 tablespoons butter. Serve in warm shallow bowls. Serves 6. *Mushroom Dashi Broth In a large stockpot, bring water to a boil. Add the kombu seaweed and dried mushrooms and lower to a simmer. Allow the broth to simmer for 20 minutes. Strain, reserve broth and discard solids. Can be refrigerated up to 1 week. - [Marinated Flank Steak with Chimichurri and Grilled Potatoes](https://ediblerhody.ediblecommunities.com/recipes/recipes-marinated-flank-steak-chimichurri-and-grilled-potatoes/) - I love to celebrate beautiful spring weather by the outdoor grill with a few friends, enjoying delicious, fresh, unadulterated food. I serve this recipe with fresh Purple Passion asparagus, which I peel and dress with lemon juice, extra-virgin olive oil, thyme salt and black pepper before grilling. I recommend marinating the steak overnight for more flavor. - [Herb Gnudi in Spring Onion Broth](https://ediblerhody.ediblecommunities.com/recipes/recipes-herb-gnudi-spring-onion-broth/) - Executive Chef Samantha Kundrat, Courtland Club, Providence Gnudi is a longtime favorite of mine. These little pillows of ricotta are full of flavor and quite literally melt in your mouth. They sit beautifully in a broth of any kind, but this rich and sweet spring onion broth is a perfect balance to the salty and herbaceous gnudi. This dish is both light and comforting, perfect for a grey spring day. - [Meringue Cake with Rhubarb Preserves and Elderberry Chantilly Cream](https://ediblerhody.ediblecommunities.com/recipes/recipes-meringue-cake-rhubarb-preserves-and-elderberry-chantilly-cream/) - Executive Chef Samantha Kundrat, Courtland Club, Providence This meringue cake is like a pavlova but instead of dreading the collapse of the center, we are actually trying to achieve this effect. The result is a chewy marshmallow center and the perfect vessel for anything you fancy. This variation is filled with St-Germain–scented chantilly cream and topped with rhubarb preserves and lemon balm. (If you don't have time to make your own rhubarb preserves, you can substitute your favorite bottled jam, heated with a teaspoon of fresh lemon juice to cut the sweetness.) - [Seared Point Judith Squid and Buttered Fava Beans with Dill](https://ediblerhody.ediblecommunities.com/recipes/recipes-seared-point-judith-squid-and-buttered-fava-beans-dill/) - If you’re lucky enough to reside in Rhode Island and you aren’t enjoying the beauty that is locally landed Point Judith squid, you’re missing out. This dish is best enjoyed with freshly caught squid and fresh fava beans—there are really no substitutes. The favas take a little extra work to prepare but the result is worth it. - [Roasted Pork Loin, Grilled Corn and Pearl Couscous Salad with Warm Carrot Cumin Sauce](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-pork-loin-grilled-corn-and-pearl-couscous-salad-warm-carrot-cumin-sauce/) - This recipe embraces the simplicity of summer cooking when you can let the ingredients shine through. You can adapt this using other vegetables, citrus or herbs depending on what is available at the farmers’ market. - [Roasted Fluke With Leeks, Oyster Mushrooms, Lettuce & Asparagus-Dill Broth](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-fluke-leeks-oyster-mushrooms-lettuce-asparagus-dill-broth/) - The sauce for this dish represents everything that I love about spring: asparagus in season, good-quality extra-virgin olive oil and the umami that comes from white miso paste. I also sauté the romaine intentionally—a little heat can work wonders with lettuce. - [Honey Crème Fraîche With Strawberries, Toasted Almonds & Caramelized Bananas](https://ediblerhody.ediblecommunities.com/recipes/recipes-honey-cr-me-fra-che-strawberries-toasted-almonds-caramelized-bananas/) - The star of this recipe is the homemade crème fraîche that you make in advance. The almonds and caramelized bananas add a textural contrast to this quick and easy dessert. - [Charred Spring Radishes with Fennel, Shaved Cauliflower, Frisée & Yellow Curry Yogurt](https://ediblerhody.ediblecommunities.com/recipes/recipes-charred-spring-radishes-fennel-shaved-cauliflower-fris-e-yellow-curry-yogurt/) - This recipe combines some of my favorite vegetables but feel free to use your own favorite combination or whatever is available. The curry yogurt brings a spicy richness to the light and crunchy textured radishes and fennel. - [Sunflower Seed Risotto with Butternut Squash & Hen of the Woods Mushrooms](https://ediblerhody.ediblecommunities.com/recipes/recipes-sunflower-seed-risotto-butternut-squash-hen-woods-mushrooms/) - Chef/owner Richard Allaire, Metacom Kitchen, Warren This recipe was originally developed for an autumn vegan tasting menu. Cooked this way, the sunflower seeds act as a grain and impart a lovely nutty flavor to the dish while the butternut squash adds sweetness and the mushrooms add earthiness. I find that this dish can stand alone as a small plate but can also work well as an accompaniment to roasted chicken or pork. - [Grilled Escarole and Radicchio Salad](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-escarole-and-radicchio-salad/) - I knew our Italian menu wouldn’t be complete without escarole or a form of Caesar salad. But bitterness is not always a fan favorite. This recipe uses various chicories and the method mellows their bitterness. The addition of the lemon’s acidity, salt from the Anchovy Vinaigrette and fat from the Parmesan Peppercorn Dressing not only mimics the flavors of a Caesar dressing but balances the flavors of the greens. The anchovies provide a bonus umami flavor plus the memories of your favorite Caesar salad, and the creamy, rich Parmesan dressing delivers the fat needed for a sumptuous mouthfeel. - [Fall Sausage Pasta with Root Vegetables, Apple, Fennel and Sage & Pepita Pesto](https://ediblerhody.ediblecommunities.com/recipes/recipes-fall-sausage-pasta-root-vegetables-apple-fennel-and-sage-pepita-pesto/) - Executive Chef Gina Pezza, Vanda Cucina, Warwick I love utilizing the variety of fall and winter vegetables available at the farmers market. The best part about this recipe is that you can add or subtract anything you want and it will still be delicious. Try adding more leafy greens like mustard greens or Swiss chard. Parsnips, Brussels sprouts and cranberries make great additions as well. Have leftover roast chicken? Swap in shredded chicken! Prefer no meat? You’ll love the flavors and abundance of vegetables in this dish, with or without it. - [Warm Apple Galette with Gjetost Butterscotch Sauce](https://ediblerhody.ediblecommunities.com/recipes/recipes-warm-apple-galette-gjetost-butterscotch-sauce/) - Executive Pastry Chef Samantha Del Arroyo, Mills Tavern, Providence This recipe is a riff on my grandmother’s apple pie that she used to make each fall after my family would pick apples together. It’s very simple to make, and there is no pie plate needed. I added a Gjetost butterscotch sauce, too. Gjetost is a Norwegian cheese made with caramelized whey and, when it’s melted, it tastes just like caramel fudge—and goes perfectly with apples, my favorite fruit. - [Skate with Capers and Butter](https://ediblerhody.ediblecommunities.com/recipes/recipes-skate-capers-and-butter/) - Skate with Capers and Butter 2 tablespoons canola oil4 skate wings, skinned and filletedSalt and pepper to taste¼ cup flour4 tablespoons butter, cut into cubes2 lemons, juiced2 tablespoons capers, rinsed2 tablespoons parsley, finely chopped Set a large frying pan over medium heat and add oil. Season skate wings with salt and pepper on both sides. - [Grilled Butterfish with Salsa Verde](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-butterfish-salsa-verde/) - Butterfish are usually caught using trawl nets. Their schools are often intermixed with schools of squid, and the two species are often caught together. Despite their silver-dollar appearance, butterfish have not become a lucrative fishery. But chefs will tell you that their flavor is among the best of the sea. - [Brussels Sprouts with Maple Carrot Purée](https://ediblerhody.ediblecommunities.com/recipes/recipes-brussels-sprouts-maple-carrot-pur-e/) - Prepared by Executive Chef Luis Geramillo of Plant City, Providence - [Seared Duck with Orange Duck Demi, Parsnip Carrot Coriander Mash and Sweet & Sour Cabbage Slaw](https://ediblerhody.ediblecommunities.com/recipes/recipes-seared-duck-orange-duck-demi-parsnip-carrot-coriander-mash-and-sweet-sour-cabbage-slaw/) - The varied flavors, textures and colors of this menu make it a wonderful meal to serve company in autumn. Parsnips and carrots get even sweeter after the first hard frost and the cooked purple cabbage “slaw” provides a crunchy and colorful con- trast to the veggie mash. - [Cranberry Apple Chutney](https://ediblerhody.ediblecommunities.com/recipes/recipes-cranberry-apple-chutney/) - This delicious cranberry chutney is wonderful for Thanksgiving but don’t hesitate to serve it alongside pork roast or chicken or spread it on your turkey sandwich. It may be made in advance and refrigerated up to two weeks. - [Sweet Corn Soup With Pancetta, Chives & Adobo Oil](https://ediblerhody.ediblecommunities.com/recipes/recipes-sweet-corn-soup-pancetta-chives-adobo-oil/) - We can’t get enough of this delicious corn soup, from the moment the first ears of local sweet corn are ready to the last cob of October. It freezes beautifully and nothing will taste better on a cold day in late fall or winter than this creamy corn soup, warmed with a little heat from the adobo oil. - [Roasted Buttermilk Chicken With Roasted Spring Vegetables & Ramp Soubise](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-buttermilk-chicken-roasted-spring-vegetables-ramp-soubise/) - Spring means simple, fresh ingredients that are best when not over-manipulated. This dish is easy and approachable, an ideal spring meal for the whole family. Brining the chicken overnight keeps the chicken moist and juicy. The soubise can be made in advance and gently reheated. - [Sweet Potato and Bacon Mac ’n’ Cheese](https://ediblerhody.ediblecommunities.com/recipes/recipes-sweet-potato-and-bacon-mac-n-cheese/) - We always have some kind of pasta on our Thanksgiving table. Ours usually includes some type of Thanksgiving-related vegetable or flavor like pumpkin, butternut squash or sage. - [Sweet Pea Agnolotti with Diced Prosciutto and Fresh Pea Shoots](https://ediblerhody.ediblecommunities.com/recipes/recipes-sweet-pea-agnolotti-diced-prosciutto-and-fresh-pea-shoots/) - Be sure to use fresh eggs for your fresh pasta—even better if they come from a local farmer. The quality of the eggs can impact the quality of your dough. This recipe will make ample dough so feel free to double the filling recipe and make some extra agnolotti to stash in the freezer. You’ll need a pasta crimper with a fluted edge and a pasta machine for this recipe. A large piping bag with 1-centimeter-wide plain tip would also be helpful but not critical. - [Rhody Coyote Braised Pork Shoulder, Apple Celermaic Mash & Honey Sage Roasted Winter vegetables](https://ediblerhody.ediblecommunities.com/recipes/recipes-rhody-coyote-braised-pork-shoulder-apple-celermaic-mash-honey-sage-roasted-winter-0/) - We still do Sunday family dinner in our house. This is one we do for those cold days when the oven is warming, the aromas are just wafting through the house and you can’t wait to dig in. For the pork, buy local if possible—I am partial to Pat’s Pastured and Aquidneck Farms. - [Pumpkin Carpaccio Salad with Goat Cheese and Toasted Seeds](https://ediblerhody.ediblecommunities.com/recipes/recipes-pumpkin-carpaccio-salad-goat-cheese-and-toasted-seeds/) - This delicious raw pumpkin salad is a wonderful way to explore the flavor profiles of different heirloom pumpkins to find your favorite. - [Beer-Braised Lamb Shank with Mushroom Barley Pilaf](https://ediblerhody.ediblecommunities.com/recipes/recipes-beer-braised-lamb-shank-mushroom-barley-pilaf/) - This braise will fill your house with delicious smells—and the reward for slow cooking is tender, falling-off-the-bone lamb served over an herbed barley pilaf made with earthy mushrooms. - [Sugar Pumpkin Custard with Salted caramel and Pumpkin Seed Bark](https://ediblerhody.ediblecommunities.com/recipes/recipes-sugar-pumpkin-custard-salted-caramel-and-pumpkin-seed-bark/) - Serving this delicious creamy pumpkin custard inside small sugar pumpkins creates a festive—and tasty—display for the table, showcasing our local, seasonal bounty. I serve the pumpkins topped with small, individual rounds of puff pastry but I’ve omitted that here for simplicity’s sake. - [Mushroom Barley Pilaf](https://ediblerhody.ediblecommunities.com/recipes/recipes-mushroom-barley-pilaf/) - This herbed barley pilaf made with earthy mushrooms is the perfect accompaniment for my beer-braised lamb shanks. - [Blackbird Farm Pork Shoulder with East Asian "Rhubarbecue"](https://ediblerhody.ediblecommunities.com/recipes/recipes-blackbird-farm-pork-shoulder-east-asian-rhubarbecue/) - In this recipe I wanted to bring a little warmth from Southeast Asia as we spring toward summer. When people ask me what’s in the rub, I usually answer, “It’s a secret.” Truth is … most of the time it’s a secret to me too! My dry rubs are typically a little bit of this and a little bit of that—but this time I wrote it all down—so we now have an official “secret rub.” As for finishing the dish, I like to take some trimmings of the skin and pan fry until browned and fat is released. Then I brown slices of sourdough bread in the residual fat and place the shredded pork on top. Pro tip: Stash some fresh rhubarb in your freezer this spring so you can make delicious ‘rhubarbecue’ sauce all year long. - [Rhubarb Fool](https://ediblerhody.ediblecommunities.com/recipes/recipes-rhubarb-fool/) - A light, lovely dessert full of bright, citrusy rhubarb flavor, this one is a great do-ahead. The layered cream and fruit look pretty in the glass, making it a fit for everything from a dinner party with friends to a sweet princess tea. Use the freshest cream for the best flavor—it is the key to success. - [Stone Fruit Salsa](https://ediblerhody.ediblecommunities.com/recipes/recipes-stone-fruit-salsa-0/) - Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil. Reduce heat, simmer for 5–10 minutes, until produce is soft and onions are translucent. Add cilantro; simmer for an additional minute. Cool and refrigerate for up to three weeks, or can using the Boiling Water Method (see below). Makes about 6 pints. - [Cucurbit Salsa](https://ediblerhody.ediblecommunities.com/recipes/recipes-cucurbit-salsa-0/) - Cucurbit Salsa 2 cups white distilled vinegar 3 cups water1 cup white sugar 2 tablespoons kosher salt 1 teaspoon black pepper 1 tablespoon ground cumin 4 pounds zucchini, summer squash or cucumbers cut into ¼-inch dice 1 pound white or yellow onions, finely diced1 pound poblano chilis, roasted; skins, ribs and seeds removed; finely diced - [Caramelized Brussel Sprout Tart with Bacon, Bleu Cheese and Walnuts](https://ediblerhody.ediblecommunities.com/recipes/recipes-caramelized-brussel-sprout-tart-bacon-bleu-cheese-and-walnuts/) - This deviously easy tart with a dramatic reveal will convert even the keenest of sprout skeptics. - [Shawarma-Spiced Chicken Meatball Pitas](https://ediblerhody.ediblecommunities.com/recipes/recipes-shawarma-spiced-chicken-meatball-pitas/) - Be honest: How many times did you turn on your oven this summer? I cranked mine fewer times than the fingers on one hand and, frankly, have assiduously ignored it since mid-July. But with the arrival of the first cool evenings of fall, I can finally consider again hitting the “preheat” button. I don’t feel ready quite yet to jump into a multi-hour roasting situation, so a beautiful leg of lamb or a Korean bo ssam isn’t in the cards for me, yet. I also hate doing dishes, so I won’t head towards any dish requiring an extensive equipment list. This recipe—which comes together in a half hour and only requires 20 minutes of oven time, with bonus points for requiring only one mixing bowl and one sheet pan—is the gateway meal to getting back to full-on oven mojo. These meatballs are enhanced with warming shawarma spices and share the pan with wedges of sweet potato. Once cooked, everything gets piled in a pita, drizzled with a cool-yet-spicy yogurt harissa sauce and festooned with loads of fresh herbs. I used chicken thighs in this iteration of the dish but any ground meat will work. I would avoid very lean choices, like turkey or chicken breast, as the meatballs will turn out dry and dense. Similarly, any other good roasting vegetable, like white potatoes, butternut squash, or Brussels sprouts, could stand in for the sweets. I’ve included a recipe for the shawarma spice, but a good bottled blend will work just fine. This recipe makes extra spice blend. Keep the leftovers in a jar with a tight-fitting lid, store in a cool cupboard and use to season any meat or vegetable, or sprinkle on deviled eggs for a spicy snack. To save time, make it a day ahead or opt for a pre-made blend. - [Zucchini and Prosciutto Skewers with Fregola Salad and Lemony Vinaigrette](https://ediblerhody.ediblecommunities.com/recipes/recipes-zucchini-and-prosciutto-skewers-fregola-salad-and-lemony-vinaigrette/) - Zucchini and Prosciutto Skewers with Fregola Salad and Lemony Vinaigrette Preserved Lemon Vinaigrette:½ preserved lemon, rinsed and finely chopped (about 2 tablespoons)Finely grated zest and ¼ cup juice of 1 large lemon½ teaspoon (or to taste) Aleppo pepper or other chili flake, optional2 cloves garlic, finely minced (or grated on a Microplane)2 tablespoons honey½ cup - [Beet and Radish Smørrebrød with Dill Vinaigrette](https://ediblerhody.ediblecommunities.com/recipes/recipes-beet-and-radish-sm-rrebr-d-dill-vinaigrette/) - The dill vinaigrette provides that all-important touch of acid while the horseradish cream adds a punch to this vegetarian smørrebrød. Try other roasted veggies or add some smoked or tinned fish—all will taste delicious perched atop dark rye bread. - [Roasted Rutabaga Salad](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-rutabaga-salad/) - The recipe makes more dressing that you will likely need, but it’s great on any roasted vegetable. I encourage you to play with the flavors, change up the combos with different nuts and cheeses or grains. Roasting the rutabaga brings out its sweet side—a perfect canvas for this yummy warm winter salad. - [Seeded Feta with Roasted Vegetables and Tahini Sauce](https://ediblerhody.ediblecommunities.com/recipes/recipes-seeded-feta-roasted-vegetables-and-tahini-sauce/) - Some folks might find the raisin garnish a bit controversial, but I like the pop of sweetness raisins bring to this very savory plate of food. Feel free to skip them or replace them with dried currants for tartness or pomegranate seeds to drive the seed theme even further. - [Curried Egg Salad](https://ediblerhody.ediblecommunities.com/recipes/recipes-curried-egg-salad/) - Curried Egg Salad 2 hard-boiled eggs, well cooled and peeled1 tablespoon finely chopped shallot1 tablespoon finely chopped celery1 tablespoon finely chopped pickled jalapeño or banana pepper2–3 tablespoons curry vinaigretteKosher salt and freshly ground pepperCrackers or toast for serving In a small mixing bowl, roughly smash eggs with a fork. Gently mix in vegetables and vinaigrette. - [Cucumber Plate with Curry Vinaigrette and Poached Chicken](https://ediblerhody.ediblecommunities.com/recipes/recipes-cucumber-plate-curry-vinaigrette-and-poached-chicken/) - Got 15 minutes? Then you’ve got time for this fetching and lively salad plate featuring summer’s coolest produce. Bonus: no oven required! - [Chilled Broccoli Soup](https://ediblerhody.ediblecommunities.com/recipes/recipes-chilled-broccoli-soup/) - What to do with broccoli florets? Well, if you’re not going to just dip them in ranch dressing (my preferred option), try this recipe for a delicious and nutritious chilled broccoli soup. - [Butternut Soup with Miso, Ginger and Maple](https://ediblerhody.ediblecommunities.com/recipes/recipes-butternut-soup-miso-ginger-and-maple/) - Butternut Soup with Miso, Ginger and Maple 2 cups butternut squash, cubed2 tablespoons white miso2 teaspoons grated ginger2 garlic cloves, minced1–2 tablespoons maple syrup (try smoked maple syrup for an extra flavor dimension)Kosher salt and fresh pepper In a medium saucepan, combine squash, miso, ginger, garlic and just enough water to cover. Simmer, covered, until - [Butternut Squash Hummus](https://ediblerhody.ediblecommunities.com/recipes/recipes-butternut-squash-hummus/) - Butternut Squash Hummus 1 cup roasted and mashed butternut squash1 (15.5-ounce) can chickpeas, drained and rinsed¼ cup tahini2 garlic cloves, minced2 tablespoons lemon juice¼ cup olive oilKosher salt and fresh pepper Combine all ingredients in a food processor or high-powered blender. Adjust seasoning as necessary with more salt, pepper or lemon. Serve with crudités and - [Blistered Cabbage and Apples with Walnut-Anchovy Caper Sauce](https://ediblerhody.ediblecommunities.com/recipes/recipes-blistered-cabbage-and-apples-walnut-anchovy-caper-sauce/) - I used two skillets for this recipe—one to cook in and one to weigh down the cabbage—but you can easily substitute a grill press or even a sheet pan loaded with a heavy can or foil-wrapped brick to weigh it down. - [Roasted Cauliflower Steaks with Lentils and Tehina Sauce](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-cauliflower-steaks-lentils-and-tehina-sauce/) - For those of us who like to accessorize, this recipe shouts for glamorous add-ons. I love to top it with a generous spoonful of full-fat yogurt, some preserved lemon and pickled chilis, although that makes the dish vegetarian (not vegan). Whatever costume you choose, enjoy the performance! - [Whole Wheat Dutch Baby with Sautéed Spring Vegetables and Lemon-Herb Ricotta](https://ediblerhody.ediblecommunities.com/recipes/recipes-whole-wheat-dutch-baby-saut-ed-spring-vegetables-and-lemon-herb-ricotta/) - The batter can be made up to a day in advance and stored in the refrigerator with no impact on its puffing potential. - [Ginger Stars](https://ediblerhody.ediblecommunities.com/recipes/recipes-ginger-stars/) - I think of gingerbread as a gift—a recipe passed down over generations of mothers and grandmothers around the world, arriving on the holiday table in all forms of cakes and cookies and varying degrees of spice. These cookies have a delicate flavor and a soft interior with a lovely light glaze. Please share them this holiday season with everyone you know to be a child at heart. - [Honey Almond Brittle](https://ediblerhody.ediblecommunities.com/recipes/recipes-honey-almond-brittle/) - To accompany my Honey Almond Chocolate Cake as a garnish (see below). - [Ras Al Hanout Sweet Potato Carrot Cake](https://ediblerhody.ediblecommunities.com/recipes/recipes-ras-al-hanout-sweet-potato-carrot-cake/) - Jennifer Borden, The Provender, Tiverton Four Corners I was fortunate to consider myself a friend to Virginia Lynch, who owned her eponymous gallery upstairs from The Provender. I never forgot a particularly moist carrot cake with cream cheese frosting that she shared with me on her birthday. Over the years, I have thought many times of re-creating that cake. I hope Virginia would approve of this adaptation. I recommend making the cake a day in advance. - [Lemon Pie in a Jar with Lavender Shortbread Crust](https://ediblerhody.ediblecommunities.com/recipes/recipes-lemon-pie-jar-lavender-shortbread-crust/) - Chef/Owner Jennifer Borden, Provender Fine Foods, Tiverton Four Corners I love creating desserts in a jar. The possibilities are endless—from pudding pies to strawberry shortcake— the presentation is always beautiful and they travel well, making them the perfect sweet treat for a spring picnic or whimsical birthday surprise. Ball® Jar makes squat, pint-sized, wide-mouth Mason jars, which are easy to place the desserts into, to eat from—and they’re reusable! - [Ginger-Cardamom and Cranberry Applesauce Cake](https://ediblerhody.ediblecommunities.com/recipes/recipes-ginger-cardamom-and-cranberry-applesauce-cake/) - I love picking apples at Old Stone Orchard in Adamsville, RI. This cake was inspired by their tart Granny Smith apples and sweeter McIntosh, which I combined to make a homemade chunky applesauce. You could also try Fuji apples or another of your favorite varieties. It’s worth making fresh applesauce for this cake—you can make it in advance to save time on the day of baking. For serving, the cake goes especially well with ginger ice cream, in my humble opinion. - [Honey Bourbon Blood Orange Cake](https://ediblerhody.ediblecommunities.com/recipes/recipes-honey-bourbon-blood-orange-cake/) - Citrus is a welcome flavor in the dark of winter, and a little bourbon never hurts, either. You might as well add a touch of bourbon to flavor the whipped cream too. For better results in baking, be sure all of your ingredients are at room temperature before you begin. - [Hot Chocolate Bread Pudding](https://ediblerhody.ediblecommunities.com/recipes/recipes-hot-chocolate-bread-pudding/) - This recipe is a wink to my beloved mother. I grew up on a small farm in north central Massachusetts, where it seemed we always had lots of extra milk and leftover bread. My mother was a master at trying to use everything, hence we ate a lot of bread pudding. My favorite was her chocolate bread pudding. This is my take, with just a little more spice. - [Chocolate and Ginger Tart with Thai Basil](https://ediblerhody.ediblecommunities.com/recipes/recipes-chocolate-and-ginger-tart-thai-basil/) - Rich with a subtle herbal kick, be sure to start this tart early in the day as it is best enjoyed the day it is made. The homemade pastry is slightly delicate but worth the extra effort to make from scratch. Keep it local with eggs, cream and greenhouse basil. - [Crystallized Ginger Smash](https://ediblerhody.ediblecommunities.com/recipes/recipes-crystallized-ginger-smash/) - Peach smashes in August are inevitable. Fresh ginger smashes in September are unrivaled. - [Sergeant Peppers with Peppered Reposado](https://ediblerhody.ediblecommunities.com/recipes/recipes-sergeant-peppers-peppered-reposado/) - Try juicing red, orange, yellow and green bell pepper varieties for psychedelic summertime hues. - [Whisper in The Dark](https://ediblerhody.ediblecommunities.com/recipes/recipes-whisper-dark/) - Both caffeinated and creamy, this quintessential coffee cocktail satisfies a sweet tooth. - [Goldilocks Negroni](https://ediblerhody.ediblecommunities.com/recipes/recipes-goldilocks-negroni/) - Fresh marigold adds a complex play of citrusy floral funk reminiscent of the first fresh blossoms of spring. Be prepared for an exhilarating first sip. - [Reveler’s Punch](https://ediblerhody.ediblecommunities.com/recipes/recipes-reveler-s-punch/) - Every host needs a good punch recipe in their cocktail repertoire. Once the punch base is prepared, all you need to do is to fill the bowl with ice, add glassware, spirits and garnish. A great punch should not only exceed expectations but leave an impression. - [The Quintet](https://ediblerhody.ediblecommunities.com/recipes/recipes-quintet/) - When that first cold snap of fall hits, I need a cocktail with a bite and a bit of fire to warm the senses. Brawny, poetic and dignified, The Quintet is an autumnal orchestra of flavors. Rye whiskey establishes the tempo, a spicy blaze twists into harmony with sweet and aromatic Byrrh Grand quinquina, an aromatized wine-based aperitif infused with quinine from France. Hot honey cider syrup fuses fresh lime juice and rye into a polished crescendo of sweet citrus and fire. A wholesome wheel of Gala apple floats atop the drink, perfect to captivate the eyes and offer a toothsome crunch to finish off the round. - [Orchard Daiquiri](https://ediblerhody.ediblecommunities.com/recipes/recipes-orchard-daiquiri/) - The are few greater treasures than a ripe, sun-kissed peach. Get the freshest from the farmers market to infuse an exquisite fruitiness into your next daiquiri. Notes of pastry, pineapple and a hint of molasses from the Bully Boy Boston rum intensifies the fresh fruitiness of the peach—and lime juice zaps a ray of sunshine into the cocktail, bringing it to life. It’s incredible that three ingredients can culminate in such splendid complexity. - [Red Sky at Night](https://ediblerhody.ediblecommunities.com/recipes/recipes-red-sky-night/) - Red Sky at Night 1 ounce Pelotón de la Muerte Mezcal½ ounce St. Germain elderflower liqueur½ ounce Campari1 ounce fresh blood orange juice1 blood orange wheel for garnish.Sunset Salt* Combine liquid ingredients in a bar tin with ice; shake vigorously for 10 seconds, strain into a stemmed glass filled with crushed ice and garnish with - [The Ellery](https://ediblerhody.ediblecommunities.com/recipes/recipes-ellery/) - If you covet the fresh green flavors of spring all year long and you’re looking for a luscious, lightly floral sour, here’s your recipe! - [Winter Whisper](https://ediblerhody.ediblecommunities.com/recipes/recipes-winter-whisper/) - There’s a certain glitz and glamour that come with a sparkling cocktail. Pair this versatile recipe with brunch, lunch or dinner. - [The Anchor](https://ediblerhody.ediblecommunities.com/recipes/recipes-anchor/) - This recipe is miraculous because it has perfectly balanced acidity without the addition or labor of fresh citrus juice. - [The Gemini](https://ediblerhody.ediblecommunities.com/recipes/recipes-gemini/) - The Gemini is the cosmic twin of the pre-Prohibition-era Clover Club cocktail, which is a handsome combination of gin, raspberry syrup, lemon and egg white. (For The Gemini we do away with the egg white.) The Clover Club is named for a men’s club of the same name that met at the Bellevue-Stratford Hotel in Philadelphia from the 1890s through the 1920s. The cocktail gained popularity during Prohibition because the sweet pink raspberry syrup masked unfavorable qualities of bathtub gin. Luckily we have plenty of quality gin brands to choose from these days, and I’ve fallen for a juniper-forward London dry called Gin Lane 1751 London Dry Gin to create that coquettish balance of citrus, berry and botanicals. To simplify the recipe, I skip the raspberry syrup and muddle fresh raspberries and sugar for a similar effect. Because we still want that appealing froth on top of the drink, I add a splash of sparkling wine to liven the citrus and accent the fresh raspberry. - [The Peachy Two-Step](https://ediblerhody.ediblecommunities.com/recipes/recipes-peachy-two-step/) - The Peachy Two-Step: a dance move or a cocktail? A little of both, actually. This bourbon peach smash is a summertime staple when those perfectly ripe and juicy peaches hit the farm stands in August. Since locally grown peaches have become increasingly hard to come by due to more prevalent and harsh late frosts, it’s even more imperative to grab those peaches when they’re available. Even if the peaches are a bit firm, you can let them sit on the windowsill until they become ripe and tender. Since not every peach is created equal, I like to make a peach syrup that ensures an even balance of sweetness and acidity. The result is a cocktail that requires zero muddling and very little doctoring, once it’s in the glass. A few slivers of fresh ginger and a helpful dose of honey fortify the juicy peach syrup—fresh lemon juice amplifies those bright-bodied fruity notes. The result tastes like a fresh peach from the orchard, not something bottled or preserved from the summer before. Once you have that fresh peach syrup on hand, you have an easy medium to work with that lets you add bourbon and peach syrup to a bar tin full of ice and voila! The Peachy Two-Step. I add fresh mint leaves and dahlia petals for garnish in honor of the late summer harvest. - [The Marigold](https://ediblerhody.ediblecommunities.com/recipes/recipes-marigold/) - This cocktail puts the “island” in Rhode Island, with its perfect balance of sweetness, acidity and spice. Anise hyssop (Agastache foeniculum) leaves and marigolds (Tagetes erecta) grow in profusion in the summer garden—perfect for garnishing this juicy cocktail. - [The Siren](https://ediblerhody.ediblecommunities.com/recipes/recipes-siren-0/) - The Siren 2 ounces Plantation Three Stars Rum1 ounce freshly squeezed lime juice¾ ounce calendula syrup*Sweet William blossoms for garnish In a bar tin, combine liquid ingredients and shake over ice for 10 seconds. Strain into a cocktail glass. Garnish with Sweet William blossoms. *Add 1 cup boiling water to ½ cup fresh calendula petals. - [Spicy Rita](https://ediblerhody.ediblecommunities.com/recipes/recipes-spicy-rita/) - Spicy Rita 2 slices fresh jalapeño pepper (seeds removed for less spice)1½ ounces silver tequila¾ ounce freshly squeezed lime juice¾ ounce Grand Poppy liqueurNasturtium blossom for garnish Muddle jalapeño pepper in the bottom of a bar tin, add liquid ingredients, ice and shake for 10 seconds. Fine strain into a rocks glass filled with fresh - [The Porch Swing](https://ediblerhody.ediblecommunities.com/recipes/recipes-porch-swing/) - The Porch Swing 1 ounce Berkshire Mountain Distillers Berkshire Bourbon1 ounce Pimm’s No. 12 ounces Farmer Willie’s alcoholic ginger beerLemon wheel or herb sprig for garnishBorage blossoms for garnish In a Collins glass full of ice, add bourbon, Pimm’s, ginger beer and garnish with lemon wheel and/or herb sprig and borage blossoms. - [The Victorian](https://ediblerhody.ediblecommunities.com/recipes/recipes-victorian/) - Delicate botanicals and exotic citrus pop in this sparkling cocktail. Perfect for sipping solo or paired with charcuterie and rich hors d'oeuvres. - [Madame Sazerac](https://ediblerhody.ediblecommunities.com/recipes/recipes-madame-sazerac/) - The allure of building seasonal bitters is never ending. Get creative—swap fresh ingredients for dried ingredients to yield a fresher, livelier bitters recipe. Always make sure you have at least two true bittering agents to ground the recipe. - [Winter in Pear-adise](https://ediblerhody.ediblecommunities.com/recipes/recipes-winter-pear-adise/) - When I’m hosting at home for the holidays, I like to kick off the evening by serving a signature cocktail. There are a few ways to go about this: You can mix drinks individually, or serve a large-batch recipe over ice in a pitcher or punch bowl, or you can prepare a bottled batched cocktail. Bottled batched cocktails are a very delicate sort and include the addition of just enough water to the recipe to simulate the ice that would have melted into the cocktail during the shake or stir. In general, the best batched recipes involve little to no citrus juice or bitters, which can spoil an entire batch if prepared more than a few of hours in advance. Though it’s impossible to conjure the body and mouthfeel of a cocktail without actually shaking it over ice, stirred cocktail recipes and recipes without citrus work mysteriously well when bottled. Leishla Maldonado’s Winter in Pear-adise is a stunning cocktail that can be batched, bottled and prepared up to 2 days before the party. Thomas Tew Rum is the base of the cocktail, a coordinated chorus of oak and spice blending with round fruity notes from the pear nectar and a smack of sweetness from grade-A maple syrup. The plum wine fortifies the batch with a delicate surge of fruity floral acidity, adding dimension and depth to the recipe. A playful curl of orange peel garnishes the cocktail, just enough zest to spark the aromatics and send the senses soaring. - [Stateside "Irish" Coffee](https://ediblerhody.ediblecommunities.com/recipes/recipes-stateside-irish-coffee/) - When the weather is colder and the days are shorter, a foolproof coffee cocktail recipe can work wonders to raise the spirits. Great with brunch or after dinner, Audrey King’s Stateside “Irish” Coffee is her take on classic Irish coffee. Audrey swaps in Rhode Island’s own Sons of Liberty Uprising American Whiskey. It’s distilled from stout beer made with 100% malted barley with notes of mocha, caramel and a hint of vanilla from newly charred American oak barrels. The bold caffeinated kick of New Harvest Coffee’s Steamroller Blend resonates layers of bittersweet chocolate when added to the whiskey, leaving you with buttery cocoa notes on the palate. The literal cream on top is a generous dollop of whipped cream spiked with Grand Marnier, a liqueur made by infusing Cognac with bitter oranges from the Caribbean, a welcome buzz of citrus to sweeten the cream. Stock the holiday bar with a bottle of whiskey and Grand Marnier, brew a fresh pot of coffee and surprise your guests with a spirited round of Stateside “Irish” Coffee. - [The Dickens](https://ediblerhody.ediblecommunities.com/recipes/recipes-dickens/) - The Dickens is a modern interpretation of one of 19th century’s most popular cocktails, the Sherry Cobbler (sherry, sugar, ice and muddled orange or fruit of the season), plus my addition of reposado tequila and spicy-sweet ginger beer. Sherry is a fortified wine from the region of Andalusia, Spain, made with white grapes. Its styles range from light and dry to dark and sweet, depending on the blend and barrel aging process. Lustau East India Solera Sherry is a sweetened Oloroso sherry with hints of tangy ripe plum, dried dates and toffee that couples spectacularly with the rich peppery notes of aged tequila. Swap the traditional muddled orange for a zestier pang of lime and top with ginger beer to fuse the spicy, earthy and sweet tones of the sherry with tequila. - [Birds n' Bees](https://ediblerhody.ediblecommunities.com/recipes/recipes-birds-n-bees/) - Birds ’n’ Bees is my spin on a favorite classic, the Hanky Panky, by one of my favorite bartending heroines: Ada Coleman, who began bartending at the ultra-swanky Savoy Hotel in London in 1903. Ada rose to the position of head bartender at the American Bar in The Savoy in 1925 and she’s still making waves as one of the first women to make a serious impression on modern mixology. The original recipe for the Hanky Panky is a stirred cocktail made with equal parts gin and sweet vermouth with a splash of Fernet Branca, a bitter aromatic Italian amaro. The Birds ’n’ Bees swaps sweet vermouth for Vermut, an incredible vermouth hailing from the region of Catalonia in Spain, that’s bitter, sweet, nutty and fruity, infused with a proprietary blend of herbs and botanicals. Instead of Fernet, I opt for an alternative cordial, nocino, a sweet, tannic walnut liqueur that flies a little under the radar in the U.S. but popular in Italy, especially during autumn when walnuts are harvested and infused into this heavenly cordial. Instead of garnishing with the normal orange peel, I garnish with a pinch of bee pollen, a nutrient-rich superfood collected by worker bees, parts nectar and pollen, sweet and reminiscent of wildflowers and fresh citrus zest. When serving nocino, remember to alert any guest with a nut allergy. - [The Brosé](https://ediblerhody.ediblecommunities.com/recipes/recipes-bros/) - A watermelon-inspired perfect pink drink, The Brosé is a cooling elixir after a day in the garden, or great for a backyard crowd on warm Saturday afternoon. Sunflower petals are a resilient edible garnish for this cocktail. Keep the stems in cool water and pull petals when you need them versus picking and refrigerating the blossoms. - [Cool as a Cucumber](https://ediblerhody.ediblecommunities.com/recipes/recipes-cool-cucumber/) - Bartender Austin Collins, The Loft Restaurant & Lounge, NYLO Hotel, Warwick This cocktail is a welcome remedy with fragrant basil as soon as we can pick it from our garden. A delicious spring teaser, it needs just a little forethought. Make the cucumber ice cubes 6 hours or a day in advance. - [Roselle Mimosa](https://ediblerhody.ediblecommunities.com/recipes/recipes-roselle-mimosa/) - Sparkling with Liquid Sunshine - [Fortnight Fizz](https://ediblerhody.ediblecommunities.com/recipes/recipes-fortnight-fizz/) - Perhaps you’ve tuned into Sam Eilertsen’s Cocktail History podcast on iTunes, a show tracing the history of cocktails and their ingredients through storytelling and interviews with great cocktail historians like David Wondrich and New England historian Herb Andrews of History Channel fame. You can often find Sam hanging out at Fortnight Wine Bar in Providence, where he consults on their cocktail menu and occasionally tends bar. Sam enlightens us with his favorite fall recipe, the Fortnight Fizz, featuring the golden triumvirate of apples—fresh Fuji apples, Calvados (apple brandy from the Normandy region of France) and Downeast Cider (an unfiltered and freshly pressed hard cider from Boston). Sam muddles the Fuji apple with lemon juice for tang and a touch of sugar to make a sweet-sour mash that’s enhanced by Angostura bitters, a warming whiff of spice. The Calvados strikes a harmonious chord playing off the fresh green apple notes and is perked up with the playful sweet bubbles of hard cider. The whole thing is capped off with a dusting of fresh grated nutmeg—a spice, according to Sam, that was once worth its weight in gold. “It’s true, nutmeg was one of the most common garnishes in the drinks through the 19th century, but back in the Middle Ages nutmeg was thought to be the cure of the plague and other ‘incurable diseases,’ a valuable substance indeed!” Sam muses that Columbus and Vasco da Gama sailed the New World in search of nutmeg. Irregardless, I can attest that the rousing addition of nutmeg to the Fortnight Fizz brings just enough spice to reel me in and keep me sipping. - [Uncouth Spritz](https://ediblerhody.ediblecommunities.com/recipes/recipes-uncouth-spritz/) - Foraged Fortification Stroll into Fortnight Wine Bar in Providence and be greeted by any one of the founders, each with his or her own taste and expertise. Mike da Cruz will casually drop names of grape varietals like Hondarrabi Zuri and Godello that sound more like children’s book characters than grapes with which I’m familiar. Liz McDonnell may present you with a glass of unfiltered sparkling wine alongside her famous pheasant rillette, while Chris Norris-LeBlanc and Stuart Window pour you a taste of their favorite sour beers on tap. It’s rare to find a wine bar that’s as charming as it is conscious: The wine selection at Fortnight is largely biodynamic and free of chemicals and additives, and little-to-zero food waste leaves the kitchen, except a few rinds and peels to be delivered home to backyard chickens. Fortnight Wine Bar’s cocktail consultant Sam Eilertsen whips up the Uncouth Spritz, an enticing formula in the most elemental terms: Uncouth Vermouth (an aromatized wine fortified with grape spirits) served over ice, topped with sparkling water and the addition of a fresh sage wand that offers a burst of herbal pungence on the nose. Bianca Miraglia’s Uncouth Vermouth Pear Ginger (17% ABV) assumes the spotlight: savory, herbal and deeply aromatic with ginger and round juicy pear. This hyper-seasonal aperitif is made by infusing Riesling wine with farmed and foraged pears from New York State, mugwort as the bittering agent (instead of the traditional wormwood) and brandy, the sole “preservative” for fortification and no additional sweetening agents. Carve out a moment in your day to experience the euphoria of “spritz life,” when you can sit back, relax and prepare yourself for dinner. - [The Sugar Snap](https://ediblerhody.ediblecommunities.com/recipes/recipes-sugar-snap/) - There’s something utterly captivating about a bright green cocktail made with fresh juice. My favorite time to serve this cocktail is outdoors in the spring while fresh fish is on the grill. The Sugar Snap cocktail features fresh-juiced snap peas and Gifford’s deliciously spicy ginger cordial to stir the appetite before a meal, perfect before a festive lunch or during cocktail hour. Fresh-juiced Sugar Snaps have a bright, delicate sweetness that is both tart and slightly astringent. The vibrant green color of the cocktail thrills me every time I make it. Its brilliant shade is the essence of spring, recalling light green shoots peeking up from the earth, forging their way through sediment and frost. Sugar snap peas (Pisum sativum var. macrocarpon) are mildly frost resistant and are among the first plants you can sow into the ground after the final frost. The entire plant is edible including the whole pea pod, the leaves and the blossoms. The leaves and curly tendrils are tender and irresistible in a salad or for garnishing your glass. If pea blossoms present themselves, promise you’ll garnish your cocktail with one of them, otherwise pea tendrils will do nicely. Sow your pea plants under a trellis and you’ll save yourself some time untangling their wispy green limbs. - [Raspberry Caipirinha](https://ediblerhody.ediblecommunities.com/recipes/recipes-raspberry-caipirinha/) - The Caipirinha is a brilliant three-ingredient cocktail worth exploration. Keep a bottle of raspberry shrub in the fridge to swap in for the sugar in your at-home Sours. They’ll be forever changed. - [Cardamom Paloma](https://ediblerhody.ediblecommunities.com/recipes/recipes-cardamom-paloma/) - Cardamom Paloma 1½ ounces silver tequila 2 ounces Grapefruit Cardamom Syrup Soda water Fresh grapefruit wedge or peel for garnish Pour tequila and syrup over ice in an Old-Fashioned or highball glass, top with soda water and garnish with citrus. Makes 1 cocktail. - [Grapefruit Cardamom Syrup](https://ediblerhody.ediblecommunities.com/recipes/recipes-grapefruit-cardamom-syrup/) - Green cardamom pods are both citrusy and spicy (think pepper combined with cinnamon and cloves) and they add a depth of flavor to the bright pucker of pink grapefruit. - [Rosie’s Lemon Drop](https://ediblerhody.ediblecommunities.com/recipes/recipes-rosie-s-lemon-drop/) - Rosie’s Lemon Drop Array 2 ounces vodka 1 ounce Rosemary Citrus Syrup (see below recipe)1 ounce fresh-pressed lemon juice Fresh rosemary for garnish Sugar the rim of a cocktail glass and set aside. Combine vodka, syrup and lemon juice in a bar tin, add ice, shake vigorously for 10 seconds, strain into cocktail glass and garnish with fresh - [Rosemary Citrus Syrup](https://ediblerhody.ediblecommunities.com/recipes/recipes-rosemary-citrus-syrup/) - From the winter solstice to the Ides of March, I love how fresh citrus peel and herbaceous pine-scented rosemary pair up as the dynamic duo of winter revelry. - [The Oleana](https://ediblerhody.ediblecommunities.com/recipes/recipes-oleana/) - I love making pear shrub to capture the juicy sweetness of a fruit that’s otherwise hard to capture in cocktails. - [Coco Daiquiri](https://ediblerhody.ediblecommunities.com/recipes/recipes-coco-daiquiri/) - This tropical Daiquiri brings sunshine to even the cloudiest of days. One sip and you’re transported to an island paradise. - [The Kindling](https://ediblerhody.ediblecommunities.com/recipes/recipes-kindling/) - The Kindling 2 ounces mezcal¾ ounce Roaring Fire Cider*¾ ounce fresh-pressed lime juice1 heaping teaspoon raw honeySugared cranberries**Rosemary for garnish In a bar tin, combine mezcal, fire cider, lime and honey, add ice, shake vigorously for 10 seconds, strain over rocks or into a chilled cocktail glass and garnish with sugared cranberries and rosemary. Makes - [Sweet ‘n’ Spicy Paloma](https://ediblerhody.ediblecommunities.com/recipes/recipes-sweet-n-spicy-paloma/) - If you’re concerned about infusing an entire bottle of tequila with a chili pepper, there’s no need to worry. This cocktail is usually the first to go at a party. - [The Moonstone](https://ediblerhody.ediblecommunities.com/recipes/recipes-moonstone/) - This cocktail is an homage to Li’l Rhody’s famed Moonstone Beach. This tangy sour is earthy, cooling and bright—precisely what I want to be sipping at the end of a good beach day. Strawberry jam works here as a substitute for hibiscus syrup, too. - [The Buzz](https://ediblerhody.ediblecommunities.com/recipes/recipes-buzz/) - The evening is not quite over yet and you’re craving something smooth and little bit sweet. The Buzz is an elegant solution to putting a little pep in your step after dinner with coffee-infused rum, sweet vermouth and Amaro Averna, a bittersweet herbal liqueur from Sicily. Keep the evening going with this savory Manhattan-style rum cocktail with just a hint of caffeine to keep you on your toes. This is a great cocktail option when you’re torn between an after-dinner cocktail and a cup of coffee. It’s not super sweet and the mole bitters add a nice spicy undertone. - [Lady of the Lake](https://ediblerhody.ediblecommunities.com/recipes/recipes-lady-lake/) - In New England it isn’t necessarily sunshine or a sudden spike in temperature that marks the return of spring, but rather the sound of birds and the thaw followed by a general greening that signals the true change of seasons. In April and May, once I start seeing rhubarb on my foraging walks, I know it’s time to make my favorite rhubarb cordial (see recipe). Tart, astringent and sweet, rhubarb cordial is a delicious addition to a glass of bubbles, a Sour with fresh citrus, or even drizzled over vanilla ice cream. To clarify, when I say “foraging” rhubarb, the plant isn’t wild so much as having jumped ship from last year’s garden or a long-forgotten garden plot. Whenever I find a proper patch, I pull a few pinkish-green stalks for a rhubarb cordial. I’ll need about eight to 12 rhubarb ribs for the recipe, so if I can’t find enough, I’ll make up the difference with a quick visit to the farmers market or grocery store. Always remember to remove all rhubarb leaves from the stalk as rhubarb leaves are actually toxic. Once I spot rhubarb, I also know to keep my eyes peeled for Ostrich fiddlehead ferns, another spring delicacy here in New England. Ostrich ferns (Matteuccia struthiopteris) are one of a few fern varieties that are edible cooked or pickled as new tightly spiraled fronds (fiddleheads). They are toxic as mature “plumes”’ and should not be eaten past the tightly coiled fiddlehead stage. Pickled fiddleheads are delicious sautéed or used as a garnish alternative to an olive or cocktail onion in a drink. The Lady of the Lake cocktail is a bright and bubbly cocktail that holds its own during cocktail hour, exuding plenty of charm with an array of wild garnish of the season. Feel free to add violets, chive blossoms or pickled fiddleheads (see recipe) to your glass. Even a fresh dandelion blossom will do the trick! A note about foraging: Please use caution when foraging and IDing wild plants. Never harvest plants that have been sprayed with pesticides and always seek permission before foraging on public or private property. - [Floral Ice Cubes](https://ediblerhody.ediblecommunities.com/recipes/recipes-floral-ice-cubes/) - I look forward to spring when daylight returns and afternoons stretch seamlessly into the evening. It’s on these long afternoons that I seem to attract a number of visitors to my porch who are always thirsty and ready for conversation. You can never be too prepared for thirsty visitors, so I like to stock the freezer with plenty of ice for just these occasions. As my entertaining skills have evolved, I have learned a trick that inspires gracious awe in just about any company: floral ice cubes. They are perfectly easy to make … so long as you remember to make them! Any herbs and edible blossoms of the moment will do. I’ve developed a habit of cutting extra herbs in the garden while picking greens for salad. After I make the salad, I fill the extra ice tray with botanicals, cover them with water and into the freezer they go—it’s that simple. My favorite cubes include any variety of fresh mint, borage blossoms, fennel fronds, poppy petals, peony petals, violets or tulip petals—even dandelions do nicely. Next time you buy fresh herbs in the market, remember this ice cube trick and remember to pluck the edible blossoms you pass on your next walk. The lilac bush at the end of the driveway and your tulips will take on a whole new meaning. Always remember to consult a field guide or a gardening expert to identify any flowers that you’re unsure of—and be sure to stay away from any plants that have been treated with pesticides. Keep a tray of floral cubes in the freezer for unexpected company. You might forget all about them and then, voila!—you unearth a tray in time to enjoy a lemonade as a quick pick-me-up. - [Blueberry Sangaree](https://ediblerhody.ediblecommunities.com/recipes/recipes-blueberry-sangaree/) - The fresh shiso garnish is pungent and aromatic with a flavor that arcs between anise, clove, mint and cinnamon, a perfect complement to the muddled blueberries. - [Helios Margarita](https://ediblerhody.ediblecommunities.com/recipes/recipes-helios-margarita/) - The beguiling hue of the Helios Margarita is sure to produce oohs and aahs in the room. This recipe is simple yet impressive, perfect to serve with aperitivo or to whet the palate before dinner. - [The Flourish](https://ediblerhody.ediblecommunities.com/recipes/recipes-flourish/) - This recipe is for folks who gravitate toward malty, herbal cocktails. It’s perfect as an aperitif before a meal to rouse an appetite. I love adding scented geranium petals and kumquat as a garnish to add a little spice and more citrus to the mix. - [The Butterfly](https://ediblerhody.ediblecommunities.com/recipes/recipes-butterfly/) - Whenever I’m in the garden, I love to marvel at the insects: beetles, grasshoppers and especially the butterflies. Sure, there are a fair number of creepy crawlers that send an occasional shiver up my spine, but the winged insects are always sure to fascinate. Whether it’s a pair of Cabbage Whites waltzing in the backyard or a Black Swallowtail perched on a flower, I try to be still for a moment to witness all of that natural ethereal beauty. The Butterfly cocktail is inspired by the feeling you get when you happen upon one of these magical moments. Empress 1908 Gin infused with butterfly pea blossoms is what gives the cocktail its rich magenta hue and earthy botanical note. The gin itself is a stunning deep indigo and, depending on the amount of citrus, soda water, tonic or shrub you add, the color of the cocktail ranges from shades of blue to purple and pink. To add a level of botanical mystique, pineapple and Thai basil shrub add a delightful balance of rich tropical fruit notes with serious herbal depth. The shrub is worth the effort because it adds instant pizzazz to cocktails and sparkling water and it will keep in the fridge for up to a year. Extra points for mixing The Butterfly in front of guests—they’ll love the mystery and theatrics of the color-changing liquids. No pineapple or Thai basil in the house? Follow your palate with seasonal fruit and herb pairings like pear and rosemary or apple and ginger. Just follow the same shrub method as directed. - [The Perfect Gibson](https://ediblerhody.ediblecommunities.com/recipes/recipes-perfect-gibson/) - I received a bunch of onions for my birthday last year. Believe it or not, I was truly thrilled! These were not just any onions but very curious Tree Onions (Allium x proliferum), also known as Walking Onions or Egyptian Walking Onions. I planted the bulbs and watched their blue-green stalks climb toward the sky. In late May, once the stalks were about 2½ feet tall, clusters of bulblets erupted from the top of each stalk, whimsical crowns of marble-sized alliums. What to do with hundreds of these tiny onions? Pickle them, of course, for a very special Gibson cocktail. It’s fair to say that the Gibson (gin, dry vermouth, cocktail onion garnish) has fallen out of fashion. Do not be fooled—this is an extremely worthwhile Martini variation if you enjoy savory drinks. The trick is to use really good cocktail onions or, better yet, pickle your own. My favorite is The Perfect Gibson (or now The Walking Onion Gibson), which is an homage to another classic cocktail, the Martinez (gin, sweet vermouth, maraschino liqueur, Angostura Bitters, lemon twist)—the grandfather of the dry gin Martini. I’ve never been a huge fan of cherry (maraschino) liqueurs so I explored different Amaros to get the job done. I landed on Amaro dell’Etna, a Sicilian staple with licorice, rhubarb and smoky vanilla undertones that added such botanical dimension that I opted to drop the sweet vermouth and bitters entirely. Sacrilege, perhaps, but efficient and innovative nonetheless. Looking to shake up your Martini routine? This aromatic sipper adds just the right amount of whimsy and vigor. - [Peach Rhubarb Personal Punch](https://ediblerhody.ediblecommunities.com/recipes/recipes-peach-rhubarb-personal-punch/) - Last summer, I invited Rhode Island artist and glass blower Eva Goodman to work with me to create a perfect personal punch bowl with its own sipping straw—a festive oversized drinking vessel to sit in the palm of your hand, designed for a summer fruit punch that embraces what’s local and seasonal. Eva went to work in her studio and I went to work on the recipe—and the Peach Rhubarb Personal Punch was born! Here, peach and rhubarb are combined for a zesty punch with a balance of peach’s fragrant fruitiness and rhubarb’s tart acidity. This fresh lime zest cordial is based on the original Rose’s lime juice recipe and is used in lieu of oleo saccharum (citrus zest and sugar) found in traditional punch recipes. The recipe is designed for flexibility: Simply multiply each ingredient by the number of guests, batch in Mason jars and store in the fridge until it’s time for cocktails on the lawn or porch. Swap in plums, nectarines or apricots for peaches as the harvest season unfolds. It’s the perfect personal fruit punch for your summertime cohort. - [The Garden Party](https://ediblerhody.ediblecommunities.com/recipes/recipes-garden-party-0/) - I spend a good deal of time fantasizing about garden parties, especially in the months when it just isn’t possible to pick up the festivities and take them outdoors. The truth is, most gardens and edible blossoms here in New England don’t really flower until the end of May or early June, so we need a little help from dried botanicals and blossoms while we wait. My solution is a Flower Power honey syrup: a blend of dried rose petals, lavender and hibiscus flowers that woos the senses with floral majesty. Use this syrup to make a nonalcoholic sparkling lemonade or add gin and Italicus, a bergamot citrus cordial for a sweet and zesty Gin Gimlet variation. Rain, snow or sun, The Garden Party cocktail ensures a festive parade of florals on the palate no matter the season. In cooler months, garnish your drink with a pinch of dried blossoms from your Flower Power mix or use fresh rose petals and lavender leaf from the garden for the full effect. After wading through the mud puddles and drizzly days of winter, I am ready for a light, refreshing drink. Here’s a drink teeming with botanicals to celebrate the magic of the garden before the blossoms arrive. - [The Brandy Xander](https://ediblerhody.ediblecommunities.com/recipes/recipes-brandy-xander/) - Instead of serving traditional desserts at a dinner party, I like to serve dessert cocktails after a big meal. The classics come to mind: a zippy espresso martini; an Irish coffee to warm the spirit; an ounce or two of Fernet Branca to aid digestion—each choice is alluring in its own way. One of my all-time favorite after-dinner drinks is a version of a Brandy Alexander (brandy, crème de cocoa, cream, nutmeg) whipped up in the blender with ice and an additional splash of coffee liqueur. Combine the ingredients before dinner and chill in the fridge to save time, then simply add ice and blend when you’re ready to serve. Grate nutmeg over the top of the cocktail if you have some on hand, or add a fresh sprig of mint for a refreshing pop of aromatics. If you like creamy chocolate desserts, this frozen cocktail is for you. If you like an occasional Mudslide or a Brandy Alexander, then this recipe is a must. - [The Patina](https://ediblerhody.ediblecommunities.com/recipes/recipes-patina/) - When fall arrives I look toward spirit combinations like mezcal and spicy amaro to warm the senses. Certain flavors call for certain weather. In the case of The Patina, this cocktail calls for a brisk evening with a scattering of autumn leaves. The Patina was inspired by the release of Newport Craft’s Acrimony American Amaro, a bittersweet botanical amaro in the same vein as its Italian brethren, a sweeter, gentler version of Fernet Branca or a less vegetal cousin of Cardamaro (made with artichoke). Acrimony Amaro is well balanced and swings high with floral notes of hops and sweet spices that pair nicely with mezcal. Fresh orange juice and lemon bring life and zest to the sweet florality of the amaro as the palate picks up fresh notes of angelica and settles with a light leathery tone that cues up mezcal’s smoky embers. One sip of The Patina and I feel as though I’m warming up by the fireside, the perfect sensation to accompany the change of seasons. - [The Plaid Manhattan](https://ediblerhody.ediblecommunities.com/recipes/recipes-plaid-manhattan/) - Scotch is a complex spirit to mix into a cocktail. Try this delightfully spirited cocktail to experience what happens when American bourbon and Scotch whisky join forces. Every fall, sometime between the last breath of summer and the first week of October, my beverage palate shifts from light and bubbly to dark and spirituous. I revisit my favorite whiskey hits like the Manhattan and the Rob Roy (Scotch, sweet vermouth, bitters) and tailor the recipes with autumnal inspiration. I’d like to introduce this year’s favorite, The Plaid Manhattan, a spicy and spirited cocktail with just a hint of fruit. Instead of choosing between two of my favorite sweater-weather spirits, bourbon and Scotch, I incorporate them both into one delightful Highland hybrid. Just a hint of Crème de Cassis (black currant liqueur) complements the spicy notes of bourbon and mellows the fiery mineral tones of Scotch with just enough fruit for bounce. Jammy notes resound with the addition of Punt e Mes Sweet Vermouth, a tangy and bittersweet vermouth from Piedmont. Scrappy’s Cardamom Bitters perk warming spicy notes, offering a fleeting memory of fresh berry pie on the palate fully realized with a final bite of delectable Luxardo cherry. Pleased to meet you, Plaid Manhattan, you’re perfect as you are. Not too sweet, not too bitter, just how I like it. - [Apples to Apples Old-fashioned](https://ediblerhody.ediblecommunities.com/recipes/recipes-apples-apples-old-fashioned/) - Every October I like to make a big batch of apple cinnamon-infused whiskey for my favorite harvest festival up in Vermont. This recipe has become a fall staple for my friends. I like to make enough to keep in the freezer at home for when I’m in the mood for an Old-fashioned—especially one that’s ready-made. For apple varieties, I’ve tried Granny Smith, Pink Lady, Gala and Courtland apples, but it’s the Honeycrisp apples that really get me. I suggest you double the recipe if you plan to share. - [Lilac Soda](https://ediblerhody.ediblecommunities.com/recipes/recipes-lilac-soda/) - Owner/mixologist Willa Van Nostrand, Little Bitte & World’s Fair Gallery, Providence As a general rule, fresh citrus emphasizes the floral tones of edible blossoms and floral syrups. Here, fresh lemon and sparkling water help lift the essence of the lilac syrup. - [Limoncello Collins](https://ediblerhody.ediblecommunities.com/recipes/recipes-limoncello-collins/) - This recipe is perky, tart and just sweet enough to keep you sipping. Not quite as strong and sweet as a Lemon Drop Martini, and definitely a step above a vodka soda. Prefer a sweeter drink? Add another splash of limoncello! - [Il Bosco Manhattan](https://ediblerhody.ediblecommunities.com/recipes/recipes-il-bosco-manhattan/) - In the winter I always like doing a fresh take on the Manhattan. This recipe is earthy and rich with botanicals and toasty notes from the nocino. - [Winter Vermouth](https://ediblerhody.ediblecommunities.com/recipes/recipes-winter-vermouth/) - I look forward to making my winter vermouth when citrus is at its best. Always opt for organic citrus when it’s available and find additional inspiration in your spice drawer. Once I put the down comforter on the bed, sometime between Thanksgiving and the winter solstice, I know it’s time to make Winter Vermouth. If I’m really on my game, I’ll have the batch wrapped up a week or two before the holidays, so I have a cache of vermouth to gift or share with friends in the New Year. The truth is, you can make flavored vermouth any time during the winter (or year!), so long as you have some good herbs and warming spices on hand to flavor the batch. Add extra fresh ginger if you like a spicier vermouth, and feel free to cull your pantry or spice drawer for other interesting ingredients. Black peppercorns and cinnamon also add a nice notch of heat if you’re looking for a robust infusion. I encourage you to work with the citrus you have on hand, and I’ve had some really lovely results from the addition of grapefruit, blood orange, clementine and kumquats. Once your infusion is complete, taste the batch and add more maple or honey if you prefer a little more sweetness. If you plan to make the white winter vermouth recipe specifically for Martinis, wait to dial up the sweetness until you test the vermouth in your favorite Martini recipe. - [Bells and Whistles Martini](https://ediblerhody.ediblecommunities.com/recipes/recipes-bells-and-whistles-martini/) - If you’re making a Martini at home, you might as well include all of the bells and whistles. I like to raid the refrigerator for fresh citrus to zest, olives, pickles and fresh herbs. The more the merrier! I’d like to advocate for the Reverse Martini. Ideally, freezing cold and with more vermouth than gin. If I order a Martini, when I’m out for the evening I take mine with olives and a twist. If I make a Martini at home, I’m more of an “everything but the kitchen sink” kinda gal. You’ll rarely see olives, pickles or capers in my Martini because chances are, I’ll have already eaten them by the time I start sipping my cocktail. The moral of my story here is that I encourage you to experiment with your gin-to-vermouth ratio and to garnish your Martinis with abandon. Garnish your glass or garnish with a small bowl of fixings on the side, just please promise you’ll garnish. - [Evergreen Cobbler](https://ediblerhody.ediblecommunities.com/recipes/recipes-evergreen-cobbler/) - Cobblers are the ideal canvas for trying out new vermouths, sherries and fortified wines. Adjust your simple syrup ratio if you prefer a sweeter drink and feel free to swap in any herbs or citrus you have on hand. I tasted my first Cobbler in my early 20s when I was living in Italy. The liquid was deep red, like a dark red wine, and crowned/haloed with lemon wheels and sprigs of fresh thyme. As it turns out, my cobbler was made with Italian sweet vermouth, and it took years before I realized that Cobblers are usually made with sherry, a Spanish fortified wine. Cobblers are often garnished with fresh berries, but that’s not always an option here during the New England winters. When garnishing, I opt for whatever citrus I have on hand in addition to any hardy kitchen herbs I have in the fridge. Thyme, rosemary and sage are great garnish options since they’re generally available year-round at the farmers market. - [Foraged Fall Vermouth](https://ediblerhody.ediblecommunities.com/recipes/recipes-foraged-fall-vermouth/) - I know it’s time to start harvesting ingredients for Foraged Fall Vermouth in September when I reach for a sweater before taking my pup, Mimosa, for a walk in the morning. We usually begin our day in the backyard to check on the garden. We walk between the raised beds past the leggy mint and bolting arugula, out to “the meadow”—a 12- by 12-foot wild patch behind the garden that’s gone basically untouched for the last 10+ years I’ve been living in my home. I refuse to mow, weed or otherwise alter the green patch, preferring simply to see what pops up naturally during the season. It’s usually mugwort, motherwort, various mints, violet, burdock, wild wineberry and any number of plants (amaranth, where do you come from?). Many of these plants are considered invasive—and they are! Yet they’re welcome in my so-called meadow. They also happen to be medicinal, flavorful, interesting and relatively under appreciated. These are the underdogs that form the base of my fall vermouth, a deliciously bittersweet and juicy ode to autumn with just enough zest and spice to warm you on a chilly evening. This is one of those “template recipes” where I often improvise if I don’t have a specific ingredient on hand. - [The Bitter Saint](https://ediblerhody.ediblecommunities.com/recipes/recipes-bitter-saint/) - This recipe has it all: sweetness, citrus, light bitterness and ethereal florals to wake the senses. It’s also my most formative recipe to date. A hybrid between a Negroni and a Sour, this recipe nods to a historical equal-parts recipe and innovates with the addition of a lovely floral liqueur. - [Garden Sorrel Soda](https://ediblerhody.ediblecommunities.com/recipes/recipes-garden-sorrel-soda/) - There is something deeply revitalizing about an icy green garden soda. Stock a batch of this syrup and a bottle of sparkling water in your fridge, and you’ll be ready for all invited (and uninvited) summer guests. During the summer months, I always like to have a fresh mixer on hand for making sodas and cocktails. You can find this garden sorrel syrup in the door of my fridge from June through September. Sometimes I go full tilt sorrel in this recipe for a clean, tart, green treat, but often I’ll add other kitchen garden herbs like mint, lavender and thyme or sage for nuance. What can I say? I live for variety—especially in the kitchen. - [Low Tide](https://ediblerhody.ediblecommunities.com/recipes/recipes-low-tide/) - Alexa Trembly & Emory Harkins, Glou, Providence Fruit infusions stretch the life of fresh ingredients and here provide a tasty extension to the summer season. - [Garden Mojito](https://ediblerhody.ediblecommunities.com/recipes/recipes-garden-mojito/) - Garden Games: The Longform Mojito Of the many cocktails I’ve encountered, Mojitos are inevitably the fastest to disappear. Seriously. Muddle up a round and you’ll be lucky if they last 10 minutes—they’re simply that good. When muddling seems like a chore, this longform Garden Mojito pitcher recipe delivers. The real trick to this recipe is adding the leaves from a couple of fresh thyme sprigs to the blended mint syrup for additional aromatic dimension. No fresh thyme? A few sage leaves or a large pinch of fresh rosemary leaves will do nicely. Save individually muddled Mojitos for (very small) special occasions and let this delightful pitcher drink be the workhorse on those hot days and summery nights that require a little more refreshment with a little less muscle. Double the Garden Mint Syrup recipe when planning for weekend guests and the occasional friendly pop-ins, and you’ll be glad to grant additional energy and attention to your company. Skip the rum for a refreshing mocktail solution and feel glad you’re not blistering your muddling hand on Mojito number 1, 2, 3, 4, 5, 6 … You get the picture! I turn to this recipe when the weather warms up and mint springs up in the garden. Remember to add a pinch of a pungent woody herb like thyme or rosemary to give the recipe that necessary secret extra oomph. - [Jin-Jin Mule](https://ediblerhody.ediblecommunities.com/recipes/recipes-jin-jin-mule/) - Jin-Jin Mule Owner/Mixologist Willa Van Nostrand, Little Bitte & World’s Fair Gallery, Providence The Magic of the Jin-Jin Mule The Gin-Gin Mule [sic] is one of the most iconic cocktail recipes of the 21st century. Muddled mint, gin, lime juice and ginger beer are an illustrious and refreshing combination, leaving ample room for experimentation. The original recipe, by mixologist Audrey Saunders and her incredibly influential bar program at Pegu Club in New York City, inspired bartenders across the country to spin countless riffs on her modern classic. My favorite rendition, the Jin-Jin Mule is my nod to a mystical Jin (genie) by consolidating the lime, ginger and … wait for it … green cardamom into one magical syrup, ready for action! Muddle mint in the bottom of your mule cup, add ice, syrup, gin and top with sparkling water for a most revitalizing tipple. Where do you find this magical syrup, you ask? I like Bootblack Brand’s Ginger Cardamom Lime Cocktail Syrup for the task. It’s rare that I opt for a bottled syrup, but this beautiful nectar is a Rhode Island–made product that should be part of any Rhode Islander’s bar kit—perfect for unexpected guests and impromptu parties. Swap in vodka or tequila if you prefer and you’ve got a solid signature drink in your grasp. I love this Bootblack Brand syrup for occasions when I set up a DIY bar at home. Set out the ingredients next to a shot glass/jigger and a little recipe card and rejoice in delicious drinks flowing all evening. You can even skip the gin for a solid nonalcoholic option. - [Butterfly Nectar](https://ediblerhody.ediblecommunities.com/recipes/recipes-butterfly-nectar/) - Butterfly blossom renders a range of alluring colors from deep blues to bright purples and pinks, depending on what you mix it with. Add citrus for purple and pink tones but be aware that simply adding soda water to a cup of plain butterfly blossom tea may turn your drink into a less-than-appealing shade of grey. Makes 1 cocktail - [The Veritas](https://ediblerhody.ediblecommunities.com/recipes/recipes-veritas/) - One of my favorite ways to travel is by glass. A sip of Corsican quinquina (a red vermouth aperitif) topped with a splash of red wine and bubbles and a punchy sprig of mint and I’m transported to a beach blanket on the Mediterranean coast at sunset. The Veritas (a cousin of the Kalimotxo: wine and cola) or a Tinto de Verano (red wine with citrus soda) is just as fizzy yet not quite as sweet. Corsican herbs, citrus zests, cinchona bark (quinine) and walnuts are infused on a base of Corsican Muscat and Vermentinu mistelles (slightly fermented white wine) to make up an aromatic, slightly nutty and bittersweet elixir. Traditionally served over ice, with tonic or mixed with dark spirits like rye whiskey or brandy, you can use quinquina the same way you’d use sweet vermouth or an aperitif wine. The Veritas is light and lovely on its feet with deep herby flavors and just sweet enough to keep you sipping. - [Fauxgroni](https://ediblerhody.ediblecommunities.com/recipes/recipes-fauxgroni/) - This Fauxgroni recipe vexed me for months before I was able to nail the bittersweet balance in the classic cocktail, the Negroni. Though it’s possible to make a spiritfree syrup that resembles Campari, it’s pretty labor intensive and, quite frankly, not as good as Sanbitter soda, a bottled nonalcoholic version of Campari soda by Pellegrino you can find in Italian specialty stores or order online. Lyre’s Dry London Spirit adds body here and botanical balance with a baseline of juniper, notes of orange blossom and citrus zest. It’s the magic of currant syrup that delivers the juicy herbaceous notes similar to sweet vermouth—fruity but distinctly aromatic. In glorious garnet hue, the Fauxgroni tips her hat to her spirited cousin. - [Butterfly Limonata with Butterfly Blossom Simple Syrup](https://ediblerhody.ediblecommunities.com/recipes/recipes-butterfly-limonata-butterfly-blossom-simple-syrup-0/) - During the winter months I like to get creative with dried herbs and blossoms to add herbal and floral notes to simple syrups, fresh lemonade and spirited infusions. Butterfly blossom (or butterfly pea flower) is a flowering perennial native to southern and southeast Asia and its dried blossoms are perfect for these applications. Butterfly blossom tea is available at tea shops and online—it’s a lesser-known ingredient that creates colorful drama for your winter cocktail repertoire. For spirit infusions (vodka, gin, etc.) butterfly blossom adds earthy floral notes with a deep indigo hue. Experiment with adding citrus juice (fresh lemon juice, for example) to your butterfly blossom simple syrup and watch the color change in front of your eyes from deep blue to a range of purplish-pink tones—great visual magic for any special occasion. Keep a bottle of your own Butterfly Limonata in the fridge to add a sweet violet spark to soda water or pour it over ice with your favorite spirit for a simple and satisfying Collins, like my Butterfly Nectar. For garnish, you can use any citrus you have on hand. I also keep a few pots of rose- and lemon-scented geraniums growing in a sunny window during the winter. Their leaves make for a delightful garnish with delicate perfume and an added botanical dimension when fresh mint and other warm-weather herbs can be hard to find. - [Crabapple Sour](https://ediblerhody.ediblecommunities.com/recipes/recipes-crabapple-sour/) - Shrubs are a great way to extend the life of seasonal fruit like peaches, apples and even crabapples. The vinegar preserves the fruit’s essence and flavor into the winter when fresh fruit options are more limited. Crabapples are the only apples native to North America and while they can be quite sour—and, for some, less pleasing to eat than apples—they’re perfect for fall shrubs. There are many varieties, and the crabapple is a common landscape tree with attractive spring blossoms. Begin checking the fruit in August and continue through October to find the ripest crabapples throughout the season. As with any foraged ingredient, always take care to ID crabapple fruit correctly before eating it. Make sure to choose only unsprayed fruit and seek permission before harvesting on private or public land. A sound way to tell if crabapples are ripe is to cut the fruit across the middle to check if the seeds are brown. If the seeds are brown, and the fruit is red or yellow-orange, it should be ripe and ready to pick. You can also tell if the fruit is ripe by giving it a gentle squeeze—it should have a slight give. My crabapple shrub recipe also works with any ripe “regular” apple variety, though I prefer the crabapple for its particularly pointed tartness. Red crabapples yield a beautiful pink shrub, or choose golden yellow crabapples for an amber-toned shrub. Crabapples are an incredible foraged fruit source available from late summer to mid fall. You can mix crabapple varieties or stick to a “single tree batch” for your shrub. Taste and acidity ranges between crabapple varieties. - [Charred Sage Old Fashioned](https://ediblerhody.ediblecommunities.com/recipes/recipes-charred-sage-old-fashioned/) - There’s a moment as the season turns from summer to fall when my taste preference shifts from light spirits and bubbly spritzes to deeper, darker spirited recipes with more body, spice and texture. I continually return to the Old Fashioned for inspiration, as with this Charred Sage Old Fashioned, which is redolent of an evening by the woodstove or campfire—a perfect autumn drink. Keep a bottle of charred sage syrup on hand to add smokey goodness to any recipe that requires a touch of smoke and sweetness. Charred sage syrup adds earthy, smoky sweetness in recipes that would otherwise call for simple syrup. I like to make this syrup and cocktail in the fall season when I’m in the mood for a hint of homey fireside warmth. - [Cranberry Sauce](https://ediblerhody.ediblecommunities.com/recipes/recipes-cranberry-sauce-0/) - While canned cranberry sauce gives many of us nostalgic memories of the Thanksgivings of our childhood, this homemade version is simple, full of bright and tangy flavor and is sure to create new memories for the future. Even better, make it a day in advance to allow the sauce time to chill and to leave you a bit more time to spend enjoying the warmth of the holiday. - [Winter Root Vegetable & Farro Soup](https://ediblerhody.ediblecommunities.com/recipes/recipes-winter-root-vegetable-farro-soup/) - While you could use store-bought vegetable broth for this soup, it just can’t compete with the good flavor of homemade broth, enhanced by the Parmigiano-Reggiano rinds. And it will contain far less sodium too. Simply make the stock in advance, refrigerate (or freeze) and then make soup at your leisure. At the restaurant we drizzle the soup with a quality extra-virgin olive oil: Zisola, a robust oil from Sicily. - [Braised Short Ribs of Beef with Creamy Polenta](https://ediblerhody.ediblecommunities.com/recipes/recipes-braised-short-ribs-beef-creamy-polenta/) - Nothing is better than effortlessly pulling meat from the bone, especially from these moist, fork-tender short ribs. If there are any leftovers, shred the meat and add it back to the brodo to create an amazing short rib daube over wide noodle pasta. Either way, it’s a perfect food for a cold winter night with friends. - [Pan-Roasted Sicilian Lemon Chicken Agrodolce with Spring Spinach & Young Kale Salad](https://ediblerhody.ediblecommunities.com/recipes/recipes-pan-roasted-sicilian-lemon-chicken-agrodolce-spring-spinach-young-kale-salad/) - Chef/Owner Brian Kingsford, Bacaro, Providence We get spring fever at Bacaro and when April arrives our minds start thinking about leafy greens, one of the first signs of spring (besides rhubarb) to arrive from local producers. The typically southern Italian term agrodolce, meaning sweet and sour, is exemplified here with tart fresh lemon juice and sweet golden raisins and honey. The nuttiness of the pignolis, the saltiness of the feta and a refreshing hint of mint add up to a delicious salad (the focal point of this dish) to go with fish or this tasty, yet simple, lemon chicken. - [Pollo Pimenton de la Vera a la Plancha](https://ediblerhody.ediblecommunities.com/recipes/recipes-pollo-pimenton-de-la-vera-la-plancha/) - At OTRA, we prepare this chicken on a “plancha,” which is a heavy metal plate that is heated to high temperatures. The recipe works just as well on a very hot cast-iron skillet or the backyard grill. - [Cast-Iron Steak al Barolo Sciue Sciue](https://ediblerhody.ediblecommunities.com/recipes/recipes-cast-iron-steak-al-barolo-sciue-sciue/) - A classic winter braise in Italy is the Brasato al Barolo. It simply means beef braised in Barolo wine and it takes hours to cook. Since not everyone has that kind of time, we came up with a scuie, scuie version. The Italian translation is hurry, hurry—and in an Italian kitchen, scuie, scuie refers to a dish that is made quickly and easily. Turn to this recipe when you simply don’t have three to four hours, yet you want to produce a mouthwatering classic! - [Coquito Banana](https://ediblerhody.ediblecommunities.com/recipes/recipes-coquito-banana/) - Holiday drink prep needs to be as speedy as possible so I, too, can enjoy the company of friends and family. Make this batch ahead of time and enjoy the party. - [Flor Española](https://ediblerhody.ediblecommunities.com/recipes/recipes-flor-espa-ola/) - Leishla Maldonado, Beverage Director, Courtland Club, Providence Staying mindful about consumption, I love offering low-ABV cocktails that speak to the classic cocktail genres. Whether you’re sipping spirit-free, a low-ABV cocktail or a martini, everyone should feel welcome to the party. - [White Port ‘N’ Tonic](https://ediblerhody.ediblecommunities.com/recipes/recipes-white-port-n-tonic/) - Leishla Maldonado, Beverage Director, Courtland Club, Providence This cocktail pays homage to the Portuguese heritage and culinary influence here in Southeastern New England. The Portuguese white port offers a unique range of fruit and acidity that is balanced by the salinity provided by our favorite salty dogs at Newport Sea Salt Co. - [Holiday Cobbler](https://ediblerhody.ediblecommunities.com/recipes/recipes-holiday-cobbler-0/) - Currently my favorite Cobbler uses Amontillado sherry with its harmonious blend of salinity and nuttiness. Or try Fino sherry, which will be drier and a little herby. Be sure to try different styles of fortified wines to find your own favorites. - [Reverse Martini](https://ediblerhody.ediblecommunities.com/recipes/recipes-reverse-martini/) - This is a great drink to get the night started. It’s an easy sipper and you can experiment with adding blanc or sweet vermouth for a more floral or fruity flavor profile. Here I’ve provided the ratios rather than by the ounce so you can prepare a batch or an individual cocktail. - [Apple, Brie and Pecan Turnovers](https://ediblerhody.ediblecommunities.com/recipes/recipes-apple-brie-and-pecan-turnovers/) - These sweet and savory turnovers will taste great by themselves, or with a dollop of whipped cream on top. If you can't find Cortland or Granny Smith apples, any firm apple will do. - [Wild Mushroom Ravioli with Shaved Baby Turnips and Broccoli Rabe](https://ediblerhody.ediblecommunities.com/recipes/recipes-wild-mushroom-ravioli-shaved-baby-turnips-and-broccoli-rabe/) - At Cav we make our own ravioli with a duxelles of wild mushrooms and black truffles. To simplify things, you can substitute mushroom ravioli from local purveyors like Puerini's or Venda. The topping can change with the seasons too – in springtime we use asparagus or fiddleheads with melted leeks. Enjoy! - [Grilled Striped Bass with Sweet Corn Pudding and Peach Relish](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-striped-bass-sweet-corn-pudding-and-peach-relish/) - September is time for those last peaches, some late-season corn (perfect for corn pudding) along with fresh striper. Together they make a perfect end-of-summer dish. Make sure you use corn that has been picked the same day so the sugars haven't had time to convert to starch. - [Cranberry Apple Relish](https://ediblerhody.ediblecommunities.com/recipes/recipes-cranberry-apple-relish/) - Chef Kait's perfect adaptation of her grandmother's cranberry relish recipe is designed to use crisp apples to cut the bite of the cranberries. It will hold for up to one week in the fridge or one month in the freezer. - [Rustic Mashed Potatoes](https://ediblerhody.ediblecommunities.com/recipes/recipes-rustic-mashed-potatoes/) - Rustic Mashed Potatoes 3 pounds (about 9 medium-sized) red or Yukon Gold potatoes (or a mix), washed, skin on and chopped in 1-to 2-inch pieces2 1/2 cups heavy cream2/3 cups whole milk1 1/4 cups (2 1/2 sticks) Rhody Fresh butterKosher or sea saltFreshly ground black pepper Place potatoes in a large pot and cover with - [Brussels Sprouts & Bacon](https://ediblerhody.ediblecommunities.com/recipes/recipes-brussels-sprouts-bacon/) - This three-ingredient recipe is quick and easy. - [Pecan Pie](https://ediblerhody.ediblecommunities.com/recipes/recipes-pecan-pie/) - We add local flavor to this Southern favorite with Rhode Island whiskey and quality pecans procured at Providence's Virginia & Spanish Peanut Co. We love to use the pecan filling in a tart pan in place of a pie dish to garner a thinner dessert. Either way, top it with a dollop of cream cheese frosting – heaven! - [Signature Sausage Stuffing](https://ediblerhody.ediblecommunities.com/recipes/recipes-signature-sausage-stuffing/) - Signature Sausage Stuffing 2 tablespoons butter1 pound sweet sausage, casing removed1 cup diced red onion1 cup diced celery1 cup diced carrots4 cups bread (corn, brioche or high-quality white bread), cubed into 1/2-inch cubes*2 tablespoons fresh parsley1 cup homemade or sodium-free turkey stock1/4 cup pure maple syrupKosher or sea saltFreshly ground black pepper Heat oven to - [Lemon Ricotta Cake](https://ediblerhody.ediblecommunities.com/recipes/recipes-lemon-ricotta-cake/) - This delicious cross between cake and custard is reminiscent of a sunny day in Italy, and the perfect ending to a spring meal. - [Huevos Al Plato](https://ediblerhody.ediblecommunities.com/recipes/recipes-huevos-al-plato/) - The Spanish culture truly embraces the simplicity of an orange yolked farm-fresh egg. Eggs go far beyond the realm of breakfast, and huevos al plato (meaning literally “eggs to the plate”) is a versatile, simple dish for any season. This wintry version is prepared with Butternut squash and chorizo, combining the sweet roasted squash, runny yolk and hearty chorizo for a warm, harmonious dish. - [Orchard Flip](https://ediblerhody.ediblecommunities.com/recipes/recipes-orchard-flip/) - I use local ingredients in this creamy update of an 18th century flip, creating a tart, satisfying homage to a crisp New England evening. - [Apple Vinaigrette](https://ediblerhody.ediblecommunities.com/recipes/recipes-apple-vinaigrette/) - Apple Vinaigrette 2 crisp, acidic apples3 tablespoons freshly squeezed lemon juiceKosher or sea saltFreshly ground white pepper Chop apples, with skin and seeds included, into 1-inch pieces. Blend in a food processor with lemon juice until finely chopped. Pass through a fine-mesh strainer, discarding solids. Season with salt and pepper. Keep cold in refrigerator. *This - [Roasted Cauliflower with Heirloom Apple and Tarragon](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-cauliflower-heirloom-apple-and-tarragon/) - This dish features cauliflower we get from farming wizard Steve Ramos and apples from Rocky Brook Orchard’s Gregg Ostheimer. Try to find extremely crisp and lightly acidic apples like Mutsu, Cox’s Orange Pippin or Ida Reds that balance the richness of the cauliflower. - [Old-Fashioned Gingerbread](https://ediblerhody.ediblecommunities.com/recipes/recipes-old-fashioned-gingerbread/) - This is a very easy recipe. You don’t even need a mixer; you can whisk it together in no time! My husband’s British parents and grandparents made this every winter and served it with tea in front of a warm fireplace. Warm gingery moist cake goes perfectly with a cup of hot tea or a warm toddy! - [Spiced Cider Braised Pork Shank](https://ediblerhody.ediblecommunities.com/recipes/recipes-spiced-cider-braised-pork-shank/) - Embracing the change of seasons, this hearty dish is sure to take the chill out of a cold winter’s night. Blackbird Farm free-range pork braised with Barden’s apple cider, served with a gratin of Schartner’s root vegetables and some sautéed kale—a perfect way to pay homage to the work of our local farmers. - [Hake Chowder](https://ediblerhody.ediblecommunities.com/recipes/recipes-hake-chowder/) - All of the vegetables in this recipe can be found at winter farmers’ markets in Rhode Island. The hake can be substituted with pollock, cod or haddock, depending on what your fishmonger has available. This hearty comfort food is best enjoyed on a cold night along with warm, crusty bread. - [Arándano Fumado](https://ediblerhody.ediblecommunities.com/recipes/recipes-ar-ndano-fumado/) - Spanish for "smoked cranberry," with the Arándano Fumado I marry New England's tart fruit with Mexican spirits for a distinctly cosmopolitan fall tipple. The mezcal is an enjoyable investment for your home bar but try El Buho for a quality, lower-end alternative. - [Hot and Sour Bok Choy](https://ediblerhody.ediblecommunities.com/recipes/recipes-hot-and-sour-bok-choy/) - This dish is all about a balance of flavors and textures—the char of the bok choy, the sweetness of maple syrup and the sourness of tamarind. Puffed rice and fried garlic add a crunchy texture to the half raw, half charred Chinese cabbage. We get our bok choy from White Barn Farm or Freedom Foods Farm. The other ingredients are easily sourced at any local Vietnamese/Cambodian or well-stocked market. - [Rosemary-Lavender Rich Simple Syrup](https://ediblerhody.ediblecommunities.com/recipes/recipes-rosemary-lavender-rich-simple-syrup/) - Rosemary-Lavender Rich Simple Syrup 1 cup granulated sugar½ cup water1 ounce (½ cup) fresh rosemary¼ ounce (½ cup) dried lavender½ ounce vodka For syrup, heat 1 cup granulated sugar with ½ cup water on low until sugar dissolves. Add 1 ounce (½ cup) fresh rosemary. After 5 minutes, add ¼ ounce (½ cup) dried lavender. - [Petal Pusher](https://ediblerhody.ediblecommunities.com/recipes/recipes-petal-pusher/) - I take advantage of slim spring pickings with syrup made with dried lavender and fresh rosemary. Refreshing with complex floral and citrus notes, you won’t have to push this cocktail on anyone. - [Roasted Garlic Ricotta, Ramp and Wild Mushroom Flatbread](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-garlic-ricotta-ramp-and-wild-mushroom-flatbread/) - Upgrade pizza night with this flatbread, topped with hen of the woods or oyster mushrooms. - [Herb-Roasted Spring Chicken with Roots, Sweet Peas and Buttery Onion Jus](https://ediblerhody.ediblecommunities.com/recipes/recipes-herb-roasted-spring-chicken-roots-sweet-peas-and-buttery-onion-jus/) - Roast chicken is perhaps my all time favorite go-to recipe: simple, satisfying and representative of the cooking at New Rivers. The quality of the ingredients is paramount, so get the best bird and vegetables you can find, and enjoy this delicious spring feast! - [Pasta Con Salsiccia Di Cinghiale E Pignoli Bolognese (Pasta With Boar Sausage and Pine Nut Bolognese)](https://ediblerhody.ediblecommunities.com/recipes/recipes-pasta-con-salsiccia-di-cinghiale-e-pignoli-bolognese-pasta-boar-sausage-and-pine-nut/) - This recipe is a favorite in the Martinelli family. It’s zesty and bold and while it may seem like a lot of pignoli, the finished product is enhanced in both appearance and flavor by all those toasty nuts. Serve it with a hearty pasta like penne or rigatoni but good old elbow macaroni is fine too. - [Roasted Pumpkin Pie](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-pumpkin-pie-0/) - This recipe creates a deliciously silky and fragrant pumpkin pie. Be sure to grab all the caramelized bits from the roasted pumpkin to enrich the flavor of the filling. - [Chocolate & Pear Upside Down Cake with Fresh Cranberries](https://ediblerhody.ediblecommunities.com/recipes/recipes-chocolate-pear-upside-down-cake-fresh-cranberries/) - There is only one thing I could think of to make the quintessential upside down cake better: chocolate! Paired with juicy Bartlett pears and tart cranberries, served warm, it’s the perfect finish to Thanksgiving dinner. - [Roasted Butternut Squash with Fresh Cranberries & Toasted Seeds](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-butternut-squash-fresh-cranberries-toasted-seeds/) - This is a quick, easy and delicious dish for Thanksgiving. You can prepare it the night before and simply warm it up the next day. - [Beet & Barley Risotto with Goat Cheese & Apples](https://ediblerhody.ediblecommunities.com/recipes/recipes-beet-barley-risotto-goat-cheese-apples/) - This is not your traditional Thanksgiving side dish but it will be a welcome addition to the table for vegetarians and omnivores alike. The nutty tones of barley combine well with the sweetness of apple and the tangy goat cheese. The bright red color will add a splash to your spread. Or enjoy it any night with a salad and some crusty bread. - [Corn Bread and Chorizo Stuffing](https://ediblerhody.ediblecommunities.com/recipes/recipes-corn-bread-and-chorizo-stuffing/) - You’ve got to have some fun and break tradition from time to time. This recipe came from that style of thinking—and it’s a great example of our ever-evolving Thanksgiving menu. It feeds a big crowd but can be divided easily. - [Rainbow Carrot Salad with Toasted Cumin Vinaigrette](https://ediblerhody.ediblecommunities.com/recipes/recipes-rainbow-carrot-salad-toasted-cumin-vinaigrette-0/) - Thanksgiving falls right at a wonderful time of the New England harvest. Flavorful rainbow carrots are among the bounty. Serve this raw carrot salad at your feast as a vibrant contrast to the traditional Thanksgiving fare. - [Mexican Hot Chocolate](https://ediblerhody.ediblecommunities.com/recipes/recipes-mexican-hot-chocolate/) - Mexican Hot Chocolate ½ cup water3 ounces semisweet chocolate, coarsely chopped or broken into small pieces2 cups milk1 teaspoon cinnamon⅛ teaspoon almond extract (scant) Bring water to a boil in a medium-size, heavy-bottomed saucepan. Remove it from the heat and add the chocolate. After 1 minute, begin whisking the chocolate until it is completely melted. - [Point Judith Scallops With Spiced Carrot Purée & Asparagus](https://ediblerhody.ediblecommunities.com/recipes/recipes-point-judith-scallops-spiced-carrot-pur-e-asparagus/) - Scallops are abundant in our area almost year-round. I am always amazed at how something so sweet can come from the ocean! Spices often pair well with foods that contain natural sweetness and so it is with carrots and scallops, here balanced with the bright flavor of asparagus and the exotic flavor of Moroccan Argan oil. - [Greek Islands Grilled Bread, Tomato & Cucumber Salad](https://ediblerhody.ediblecommunities.com/recipes/recipes-greek-islands-grilled-bread-tomato-cucumber-salad/) - This classic Mediterranean salad of juicy tomatoes and cucumbers, crusty bread and a garlicky, herby, feta cheese-y dressing makes a stunning and delicious summer dish that’s perfect for the beach or a picnic. It’s a great way to showcase heirloom tomatoes, too. I prefer to grill the bread here, but broiling works just fine, too. To turn this into a main dish, add chopped grilled shrimp. - [Herby Poached Egg On A Spring Onion & Chèvre Tartlet](https://ediblerhody.ediblecommunities.com/recipes/recipes-herby-poached-egg-spring-onion-ch-vre-tartlet/) - Flavorful and comforting, the bright yolks of fresh farm eggs stand out against vibrant green herbs for a dish that would make a delightful breakfast, brunch, light lunch (with a spring greens salad) or first course for a spring dinner party. The pastry can be made in advance and reheated if you wish. - [Sweet Pea Panna Cotta With Macerated Blackberries](https://ediblerhody.ediblecommunities.com/recipes/recipes-sweet-pea-panna-cotta-macerated-blackberries/) - This is my home version of a wonderful summer dessert we serve at the restaurant along with a blackberry sponge cake. You can substitute angel food cake but the panna cotta with its sublime green hue can stand alone with the purple berries. What a colorful basket from the farmers’ market! - [Heirloom Tomato Salad with Gorgonzola, Shaved Cauliflower, Swiss Chard Pesto & Cherry Tomato-Coriander Vinaigrette](https://ediblerhody.ediblecommunities.com/recipes/recipes-heirloom-tomato-salad-gorgonzola-shaved-cauliflower-swiss-chard-pesto-cherry-tomato/) - This composed summer salad offers contrasts in colors, textures and temperatures while remaining simple and light. Each component can also stand on its own as an accompaniment to serve with a local fish, such as fluke or striped bass. - [Strawberry Shortcake](https://ediblerhody.ediblecommunities.com/recipes/recipes-strawberry-shortcake/) - Showcase fresh local strawberries with this simple, classic and beloved dessert. This recipe produces light, fragrant biscuits with just the right bite on the crust to hold up to the juicy strawberries. And as the harvest changes you’ll find they’re equally good with blueberries, raspberries and peaches too. - [Grilled Swordfish With Haricots Verts, Fingerling Potatoes, Heirloom Cherry Tomatoes and Arrabbiata Sauce](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-swordfish-haricots-verts-fingerling-potatoes-heirloom-cherry-tomatoes-and-arrabbiata/) - Nothing says summer like fresh swordfish with an array of warm vegetables and a drizzle of dressing. Let this fish dish transport you to the seaside, where the scent of garlicky Arrabbiata sauce will mingle with the salty sea air. - [Rhubarb Crumble With Fresh Mint Ice Cream](https://ediblerhody.ediblecommunities.com/recipes/recipes-rhubarb-crumble-fresh-mint-ice-cream/) - Vibrant in color and flavor, this dessert is among spring’s first locally grown delights. We make a homemade mint ice cream that is a perfect match. - [Spring Vegetable Pistou With Yellow-Eyed Beans, Favas, Peas & Black Bass](https://ediblerhody.ediblecommunities.com/recipes/recipes-spring-vegetable-pistou-yellow-eyed-beans-favas-peas-black-bass/) - Light and fresh, this dish both looks and tastes green like spring! This simple yet flavorful meal is refreshing and beautiful to look at after a long winter. - [Homemade Applesauce](https://ediblerhody.ediblecommunities.com/recipes/recipes-homemade-applesauce/) - Homemade applesauce is delicious all by itself, with yogurt or on top of waffles, pancakes, ice cream, pork chops and more. - [The Bartlett](https://ediblerhody.ediblecommunities.com/recipes/recipes-bartlett/) - Pears, pears and more pears—the splendor of fall! Like pears, the pear liqueur and sparkling pear cider appear in autumn. You’ll find the latter two at a well-stocked liquor store. - [The Glorious Rhuby](https://ediblerhody.ediblecommunities.com/recipes/recipes-glorious-rhuby/) - Glorious Gin, infused with ginger, lemon and rosemary, sets the tone for her new cocktail, The Glorious Rhuby. The botanicals of Glorious Gin round the acidity of the rhubarb simple syrup and grapefruit juice while embellishing the bittersweet notes of Byrrh, an apéritif made with cinchona, the bark used to make quinine. The resulting tipple is a sweet and savory ode to the opulence of spring. Before the arrival of Glorious Gin, I can’t say I was an ardent admirer of the spirit. I find it the choice canvas for rhubarb and other cocktails too. - [Roasted Pattypan Squash & Oyster Mushrooms](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-pattypan-squash-oyster-mushrooms/) - The mushrooms that the Rhode Island Mushroom Company are producing are some of the best quality I have seen, and they are right down the street in West Kingston! What a treat it is to have them join the culinary scene here in Little Rhody. The small stems of the Pattypan squash are edible and look pretty if you leave them on. - [Summer Vegetable Quinoa Salad](https://ediblerhody.ediblecommunities.com/recipes/recipes-summer-vegetable-quinoa-salad/) - This recipe can be made with lots of different vegetables—feel free to make it with what is available to you. It can also be kept for a few days undressed, as long as you leave out the avocados until the last minute. Make it in advance of your summer gathering. - [Coconut Milk Cake (Gluten-Free)](https://ediblerhody.ediblecommunities.com/recipes/recipes-coconut-milk-cake-gluten-free/) - I enjoy making desserts that just so happen to be gluten-free. I served this cake at my wedding alongside a more traditional coconut cake, and this one disappeared almost immediately. The coconut flavor is very subtle and nutty, so if you prefer a more aromatic tropical flavor, feel free to add 1 teaspoon coconut extract to the egg yolks before mixing. Serve with some fresh-picked strawberries (or any seasonal berries), a dollop of lemon curd and perhaps some whipped cream. - [Braised Collard Greens](https://ediblerhody.ediblecommunities.com/recipes/recipes-braised-collard-greens/) - We make this recipe by first smoking our onions in a smoker to enhance the flavor of the collard greens. If you don’t have access to a smoker you can simply caramelize the onions as explained below. - [Old-Fashioned Apple Ginger Crisp with Rosemary and Pine Nuts](https://ediblerhody.ediblecommunities.com/recipes/recipes-old-fashioned-apple-ginger-crisp-rosemary-and-pine-nuts/) - This is an update on the old classic that really benefits from fresh rosemary, piquant ginger and buttery pine nuts. Enjoy it with any tart apple variety like Jonagold, Granny Smith, Northern Spy, Idared or Rhode Island Greening. - [Baked Apple Crisps](https://ediblerhody.ediblecommunities.com/recipes/recipes-baked-apple-crisps/) - After running around picking your favorite apples at the orchard. you’ll work up an appetite for this super simple satisfying snack. - [Wood Grilled Pork Chops over Cannellini Soffritto with Radicchio](https://ediblerhody.ediblecommunities.com/recipes/recipes-wood-grilled-pork-chops-over-cannellini-soffritto-radicchio/) - It’s best if you brine these pork chops the day before—they can be grilled or pan seared before finishing in the oven. In the restaurant we make this dish using dried cranberry beans. However, for preparing at home, canned cannellini beans are a fine substitute. Enjoy! - [Moules Marinieres (Sailor-Style Mussels)](https://ediblerhody.ediblecommunities.com/recipes/recipes-moules-marinieres-sailor-style-mussels/) - Just as mussels cling to the rocks along the shore, they’re inseparable from the wonderful simplicity of garlic, butter and wine. With a garnish of scallions and parsley, as well as plenty of bread to soak up every last bit of goodness, you’ll make the most of your mollusks. - [Clams and Linguine](https://ediblerhody.ediblecommunities.com/recipes/recipes-clams-and-linguine/) - Clams and linguine is a favorite among the Rhode Island quahoggers who bring us the sweetest, freshest clams we’ve ever tasted. Our version of this well-loved dish takes the “less is more” approach inspired by our friend Joe Bruno at Pasta Nostra and focuses only on the star of the show: the clam. - [Cilantro-Jalapeño Margarita](https://ediblerhody.ediblecommunities.com/recipes/recipes-cilantro-jalape-o-margarita/) - This recipe makes one drink, but can be multiplied easily to make two or an entire pitcher. Enjoy at home on a balmy summer night with a few good friends. - [Fresh Mint Ice Cream](https://ediblerhody.ediblecommunities.com/recipes/recipes-fresh-mint-ice-cream/) - Fresh Mint Ice Cream 2 cups packed fresh mint leaves, washed and dried4 cups whole milk6 fresh farm egg yolks1½ cups heavy cream1 cup + 2 tablespoons granulated sugar Place milk and mint leaves in a small saucepot over low to medium heat until bubbles form at edges of pot. Remove from heat and let - [Portuguese Sweet Bread Pudding with Cream Cheese and Chocolate Chips](https://ediblerhody.ediblecommunities.com/recipes/recipes-portuguese-sweet-bread-pudding-cream-cheese-and-chocolate-chips/) - Portuguese sweet bread is naturally fluffy, soaking up cream to make the ultimate bread pudding. We use eggs from Baffoni’s, Rhody Fresh cream and Narragansett Creamery Angelito cream cheese with delicious results. This decadent and comforting treat is perfect for sharing on chilly winter evenings. - [Hachiya Persimmon Bread](https://ediblerhody.ediblecommunities.com/recipes/recipes-hachiya-persimmon-bread/) - This is one of the prettiest loaf breads in existence, thanks to occasional flecks of deep orange persimmon. It bakes well without the nuts and raisins, so feel free to use or not as you prefer. Do check the size of your loaf pan, as this amount of batter will overflow 8- by 4-inch pans. - [Spiked Blueberry Lemonade](https://ediblerhody.ediblecommunities.com/recipes/recipes-spiked-blueberry-lemonade/) - Spiked Blueberry Lemonade 1 ounce fresh whole blueberries 1½ ounces Stolichnaya Blueberry Vodka ¼ ounce St-Germain Elderflower Liqueur 6–8 ounces lemonade 1 lemon wedge Sprig fresh mint Muddle blueberries in a cocktail shaker. Fill with ice. Add vodka, St-Germain, lemonade and shake. Strain into tall glass filled with fresh ice. Garnish with a lemon wedge - [Pan Roasted Fluke & Fried Green Tomatoes with Jonah Crab-Chive Remoulade](https://ediblerhody.ediblecommunities.com/recipes/recipes-pan-roasted-fluke-fried-green-tomatoes-jonah-crab-chive-remoulade/) - Fresh local seafood and vegetables from our Castle Hill Inn garden were the inspiration for this dish and, with it, a nod to my Louisiana heritage. - [Newton's Old Fashioned](https://ediblerhody.ediblecommunities.com/recipes/recipes-newtons-old-fashioned/) - This cocktail encapsulates my three favorite things about fall in New England: apple picking, spice and whiskey. - [Lemon-Buttermilk Pudding](https://ediblerhody.ediblecommunities.com/recipes/recipes-lemon-buttermilk-pudding/) - I’ve been serving this dessert for decades and it is a perennial favorite. For the sauce, you can use any berry, including cranberries for fall, but I prefer the tang of huckleberries, which you can pick wild or buy frozen. Just remember you need to make this dessert in the morning so it can chill completely before serving. - [Haddock and Clams with White Wine, Potatoes and Escarole](https://ediblerhody.ediblecommunities.com/recipes/recipes-haddock-and-clams-white-wine-potatoes-and-escarole/) - The inspiration for this dish comes from Galicia, a coastal region in northern Spain. A simple stew of vegetables is slowly simmered with bits of salt cod, and the result is a subtle yet satisfying soup. In this variation, I add seared chunks of haddock fillet and littlenecks which add delicious flavor and protein to this rustic dish. - [Boston Bibb Salad with Apple Cider Vinaigrette](https://ediblerhody.ediblecommunities.com/recipes/recipes-boston-bibb-salad-apple-cider-vinaigrette/) - At the restaurant, our vinaigrettes tend to be on the slightly acidic side, but this one is a touch sweeter thanks to the addition of fresh apple cider. - [Pan-Roasted Brussels Sprouts with Bacon and Warm Cider Vinaigrette](https://ediblerhody.ediblecommunities.com/recipes/recipes-pan-roasted-brussels-sprouts-bacon-and-warm-cider-vinaigrette/) - Crisp bacon pairs beautifully with pan-roasted Brussels sprouts in this recipe. - [Tallulah’s Carne Asada Tacos](https://ediblerhody.ediblecommunities.com/recipes/recipes-tallulah-s-carne-asada-tacos/) - I started Tallulah’s Taco Cart to get back to the flavors of my Texas childhood. My recipe for Chile De Arbol “Salsa Roja” may require a trip to a Mexican market for the chiles. Otherwise try the chipotle salsa from our friends at Poblano Farms, found at farmers’ markets and stores around Rhode Island. You can find the taco cart at markets and events across the state, with updates on Twitter at @tallulahstacos. For more, visit TallulahsTaqueria.com - [Pan-Roasted Chicken Breast with Sweet Potatoes and Brussels Sprouts](https://ediblerhody.ediblecommunities.com/recipes/recipes-pan-roasted-chicken-breast-sweet-potatoes-and-brussels-sprouts/) - Pan-Roasted Chicken Breast with Sweet Potatoes and Brussels Sprouts 3 tablespoons vegetable oilKosher saltFreshly ground black pepper6 Buffoni’s skin-on, bone-in chicken breast halves3 tablespoons unsalted butter2½ cups sweet potato, peeled and diced (¼-inch)1 large white onion, diced3 cups Brussels sprouts, washed, trimmed, cut in half lengthwise2 cups chicken stock or low-sodium chicken broth2 tablespoons fresh - [Lemongrass Marinated Skirt Steak](https://ediblerhody.ediblecommunities.com/recipes/recipes-lemongrass-marinated-skirt-steak/) - Lemongrass Marinated Skirt Steak ½ cup lemongrass (green leafy parts only), coarsely chopped 1 Tbsp finely chopped ginger 1 Tbsp coarsely chopped shallot 2 cloves garlic 1 cup cilantro (leaves and stems), washed and dried 2 Kaffir lime leaves (can substitute with 2 tsp lime zest) ½ cup lite sodium soy sauce 2 Tbsp rice - [Freshly Grilled Striped Bass](https://ediblerhody.ediblecommunities.com/recipes/recipes-freshly-grilled-striped-bass/) - The very best part about cooking a freshly caught striped bass is taste. The white, flaky meat is one of New England’s delicacies. The flavor is so delicious on its own that it’s best to use a simple recipe. - [Peach Barbecue Ribs](https://ediblerhody.ediblecommunities.com/recipes/recipes-peach-barbecue-ribs/) - This is the perfect recipe for summer when my grill and smoker are cooking at full throttle. It makes an ample amount of the dry rub and sauce—which go well with chicken too. Feel free to halve the recipes or save the extra for more good stuff on the grill. - [Lemon Curd Tart with Blueberry Compote](https://ediblerhody.ediblecommunities.com/recipes/recipes-lemon-curd-tart-blueberry-compote/) - Using whole eggs in the lemon curd results in a delightful light and airy texture, delicious with fresh seasonal berries, especially blueberries. - [Peppadew Aioli](https://ediblerhody.ediblecommunities.com/recipes/recipes-peppadew-aioli/) - Peppadew Aioli ¾ cup drained Peppadew peppers*2 garlic cloves4 egg yolksJuice of 1 lemon1 cup extra-virgin olive oil2 tablespoons local honey½ teaspoon salt In a food processor, purée Peppadews and garlic. Add yolks and lemon juice and purée for 20 seconds. Slowly drizzle in the olive oil until fully incorporated (should have a mayonnaise-like consistency). - [Corn & Poblano Hushpuppies](https://ediblerhody.ediblecommunities.com/recipes/recipes-corn-poblano-hushpuppies/) - These are a treat when local corn is in season. Freeze extra corn for winter so you can enjoy these year-round. - [Cambodian Spring Roll (Nime Chow)](https://ediblerhody.ediblecommunities.com/recipes/recipes-cambodian-spring-roll-nime-chow/) - Cambodian Spring Roll (Nime Chow) ½ cup nam pla (fish sauce) ¾ cup water (room temperature) 1 tsp rice wine vinegar 2 Tbsp fresh squeezed lime juice 1/3 cup sugar 12 rice paper wrappers (12” round) 1 head green leaf lettuce, leaves washed, dried and separated 1 pkg rice vermicelli, cooked, drained and cooled 1 - [10 Steps to Cooking a Fresh Farm-Raised Turkey](https://ediblerhody.ediblecommunities.com/recipes/recipes-10-steps-cooking-fresh-farm-raised-turkey/) - By Easy Entertaining, Inc., Providence We love birds from Baffoni Poultry Farms in Johnston but there are many farms in Rhode Island offering quality fresh birds at Thanksgiving. Order early to insure availability. - [Quick-Aged Balsamic Vinegar](https://ediblerhody.ediblecommunities.com/recipes/recipes-quick-aged-balsamic-vinegar/) - We love to drizzle this over our wood-grilled pork chops with cannellini soffritto and radicchio but you can find myriad ways to use it for other entrées. - [Honeyed Onions](https://ediblerhody.ediblecommunities.com/recipes/recipes-honeyed-onions/) - These simple onions are a perfect accompaniment for our wood-grilled pork chops with cannellini soffritto and radicchio. - [Sweet & Smoky Roasted Pork Belly](https://ediblerhody.ediblecommunities.com/recipes/recipes-sweet-smoky-roasted-pork-belly/) - Enjoy this pork belly with your favorite side dishes. We source the ingredients from Pat’s Pastured for the pork belly; S&P Gardiner Farm for onion, ginger and peppers; and Schartner Farms for the carrots. - [Cod en Papillote with New Potatoes, Sweet Corn, Chorizo and Creamy Leeks](https://ediblerhody.ediblecommunities.com/recipes/recipes-cod-en-papillote-new-potatoes-sweet-corn-chorizo-and-creamy-leeks/) - Try this simple yet glamorous twist on the classic New England fish chowder. With your ingredients fully prepped, set up an assembly line and dinner will come together quickly. Be sure to use parchment paper, not wax paper. - [Lemon-Mascarpone Cake](https://ediblerhody.ediblecommunities.com/recipes/recipes-lemon-mascarpone-cake/) - This attractive cake smells like citrus and looks like heaven, dusted with delicate confectioner’s sugar. Dress it up as you please with any combination of your favorite fresh berries, fruit sauce, lemon curd or whipped cream. - [Peach Cobbler](https://ediblerhody.ediblecommunities.com/recipes/recipes-peach-cobbler/) - Wait for fresh local, very ripe peaches. This delicious cobbler is adapted from an old southern recipe. The peaches will caramelize and cook down and the topping is more cookie-like than the biscuit topping you are probably used to eating. It’s also good with plums and nectarines. - [Striped Bass with Tomato Basil Relish and Sweet Corn Purée](https://ediblerhody.ediblecommunities.com/recipes/recipes-striped-bass-tomato-basil-relish-and-sweet-corn-pur-e/) - Striped bass is one of those long-awaited summer favorites here in Rhode Island. This is how I like to prepare it after a day of fishing in Charlestown and, of course, a farm stand stop on the way home for fresh corn and tomatoes. - [Sriracha-Glazed Bacon-Wrapped Blackbird Farm Meatloaf](https://ediblerhody.ediblecommunities.com/recipes/recipes-sriracha-glazed-bacon-wrapped-blackbird-farm-meatloaf/) - Sriracha has probably been in every professional kitchen I have ever cooked in, all across the country. It’s one of the most versatile ways to add a quick kick of spice to any food. Beef, bacon and a spicy condiment are all part of a chef ’s daily routine, so in this recipe I’ve added flavors from my favorite condiment to Blackbird Farm’s 100% Black Angus beef. - [Oyster Accompaniments: 3 Options to Fit Every Taste](https://ediblerhody.ediblecommunities.com/recipes/recipes-oyster-accompaniments-3-options-fit-every-taste/) - A good rule of thumb is never put too much of anything on an oyster. When dressing your oysters, go easy and let their natural flavor shine.These recipes will serve a dozen oysters or more. Adjust amounts as needed. - [Seared Scallops with Parsnip Purée and Caramelized Brussels Sprouts](https://ediblerhody.ediblecommunities.com/recipes/recipes-seared-scallops-parsnip-pur-e-and-caramelized-brussels-sprouts/) - Ultra-fresh scallops are key to this dish, so there is no need to overcook. The optional rosemary sea salt adds a nice dimension. - [Quick Refrigerator Pickles](https://ediblerhody.ediblecommunities.com/recipes/recipes-quick-refrigerator-pickles/) - Pickling has long been a preservation technique used to prolong the bounty of the summer months. This quick pickle recipe allows you to make a tasty condiment without the hassle of canning or jarring. While this recipe is written for classic cucumbers, the slight sweetness works well with celery, carrots, string beans, peppers, or cauliflower. Just pick your favorite. - [The Old Sage](https://ediblerhody.ediblecommunities.com/recipes/recipes-old-sage/) - Simplicity and balance are key to creating a new cocktail recipe. I generally prefer a mild, natural sweetness to brace acidity and herbal or floral notes to stimulate the senses. - [Cranberry Granola Bars](https://ediblerhody.ediblecommunities.com/recipes/recipes-cranberry-granola-bars/) - Cranberry Granola Bars 1. Preheat the oven to 350°F. Line an 8 × 12-inch baking dish with parchment paper and grease the paper. 2. In a medium bowl, stir together the oatmeal, pecans, coconut, and wheat germ. Turn the mixture out onto a separate baking sheet and bake for 10 to 12 minutes, stirring occasionally, - [Warm Clam and Calamari Salad with Fresh Fava Beans and Scallions](https://ediblerhody.ediblecommunities.com/recipes/recipes-warm-clam-and-calamari-salad-fresh-fava-beans-and-scallions/) - I look forward to the appearance of the first fava beans in springtime. For me, they are a sign of the end of winter and the promise of warm weather and the new growing season. Favas are versatile and work well with many ingredients. I love to combine them with Dave Andrade’s pristine littleneck clams. This warm dish is a perfect combination of pure flavors. - [Toasted Coconut Cake](https://ediblerhody.ediblecommunities.com/recipes/recipes-toasted-coconut-cake/) - I love this recipe because it is so versatile. It can be baked in a Bundt pan or as individual cupcakes. It can be enjoyed with seasonal jam and be the highlight of a brunch table, or as a delicious dessert anytime with fresh berries. It can even be baked in layers and stacked up to be an impressive birthday cake. Let your imagination run wild. - [Roasted Point Judith Scup with Spring Vegetables, Grains and Lemon Vinaigrette](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-point-judith-scup-spring-vegetables-grains-and-lemon-vinaigrette/) - Fish is a food near and dear to my heart—and also one many folks think is difficult to cook at home. I hope I can help you conquer that fear. I preach method over blind adherence to recipes: My recipes should act as a guide. Once you learn how they work, have fun changing the ingredients. Scup is one of my favorite fish. Native to Rhode Island waters, it’s an underappreciated and underutilized species: abundant, sustainable and affordable. - [Carrot Parsnip Soup with Creme Fraiche, Chives and Garlic Toast](https://ediblerhody.ediblecommunities.com/recipes/recipes-carrot-parsnip-soup-creme-fraiche-chives-and-garlic-toast/) - I’ve chosen two recipes to share because they are absolutely delicious, fresh, vibrant, healthy and easy to prepare at home. They’re also representative of some of our most beautiful native ingredients here in Little Rhody. I often get asked by friends, family and guests for advice about our soups and how to create them at home, so I’ve included a very adaptable home-friendly recipe here for you that you can really have some fun with. Here we go ... - [Chamomile Spritz](https://ediblerhody.ediblecommunities.com/recipes/recipes-chamomile-spritz/) - Wind down an evening with a soothing sparkler that settles the nerves, calms the stomach and beguiles the taste buds. - [The Sparkling Beach Plum](https://ediblerhody.ediblecommunities.com/recipes/recipes-sparkling-beach-plum/) - Ebullient bubbles cleanse the palate and fresh rosemary adds a lively piney aroma to this pleasing sparkler. - [Cauliflower and Leek Sformato](https://ediblerhody.ediblecommunities.com/recipes/recipes-cauliflower-and-leek-sformato/) - We love this sformato for lunch or dinner, served alone over greens or alongside slow-cooked beef or pork. I like to finish it with a drizzle of quality extra-virgin olive oil. - [Edible Rhody Kids: Blueberry Turnovers](https://ediblerhody.ediblecommunities.com/recipes/recipes-edible-rhody-kids-blueberry-turnovers/) - Edible Rhody Kids: Blueberry Turnovers 2 cups blueberries (or your favorite berry combination), rinsed and dried¼ cup local honey2 teaspoons cornstarch1 tablespoon fresh lemon juice1 package frozen puff pastry, defrosted according to package directionsFlour for rolling dough1 egg, lightly beaten (for brushing edges and top) You’ll need to defrost the dough in order to roll - [Basil Ice Cream](https://ediblerhody.ediblecommunities.com/recipes/recipes-basil-ice-cream/) - This is a delicious way to enjoy one of summer’s best aromas in an unexpected but intoxicating form. Serve with black pepper shortbread or, for added oomph, serve it affogato (Italian for “drowned”) with limoncello or a sweet dessert wine. Get started on this recipe least two days in advance. It will allow the infused basil flavor to develop and the ice cream to firm up before serving. - [Oaxacan Old-Fashioned](https://ediblerhody.ediblecommunities.com/recipes/recipes-oaxacan-old-fashioned/) - With just enough smoke and sweetness, this cocktail is the perfect intro for first-timers and mezcal aficionados alike. - [Warm Corn and Tomato Salad](https://ediblerhody.ediblecommunities.com/recipes/recipes-warm-corn-and-tomato-salad/) - This recipe is our rendition of traditional Mexican street corn (one of our favorite snacks). Grilling the corn gives the dish a wonderful flavor. In the height of summer, we can’t get enough of it—we think you’ll feel the same way. - [Chilled Vietnamese Rice Noodle Salad](https://ediblerhody.ediblecommunities.com/recipes/recipes-chilled-vietnamese-rice-noodle-salad/) - This is an easy, flavorful salad that is incredibly versatile. It’s been a favorite among my friends at summer cookouts when the weather is hot, the grill is going and the produce is abundant. I love to grab herbs and vegetables from the Armory Farmers’ Market that’s almost outside my door. - [Triple Crown Julep](https://ediblerhody.ediblecommunities.com/recipes/recipes-triple-crown-julep/) - Willa Van Nostrand, Little Bitte Artisanal Cocktails, Providence Always garnish with a fresh mint sprig, and remember: These little darlings pack a punch. - [Honeybee Mojito](https://ediblerhody.ediblecommunities.com/recipes/recipes-honeybee-mojito/) - Bartender Austin Collins, The Loft Restaurant & Lounge, NYLO Hotel, Warwick We grow chocolate mint and spearmint here in our garden at NYLO. Every year we add a few new varieties to experiment with at the bar. - [Apple Cordial](https://ediblerhody.ediblecommunities.com/recipes/recipes-apple-cordial/) - This little tipple is a terrific way to use up your apple peels. You can make up a batch anytime, but I think it tastes best on a chilly night, when you’re curled up and cozy. You might consider making extra for friends—homemade hooch is a charming hostess gift. You don’t need any special equipment, just a good glass jar or bottle for storage. You can use the same infusion technique for any flavored booze or vinegar. Substitute berries, citrus peels, or spices such as vanilla beans, for delicious alternatives. - [The Butternut Cocktail](https://ediblerhody.ediblecommunities.com/recipes/recipes-butternut-cocktail/) - Bartender Emily Costa, The Slow Rhode, Providence The marriage of sweet from the butternut squash with smoke from the bourbon results in a sublime autumn combination. - [The Lavender Daisy](https://ediblerhody.ediblecommunities.com/recipes/recipes-lavender-daisy/) - I like to use fresh citrus juice to help tame overly perfumed or cloying aromatics. - [Black Pepper Shortbread](https://ediblerhody.ediblecommunities.com/recipes/recipes-black-pepper-shortbread/) - This recipe is adapted from cookbook author Dorie Greenspan’s amazing “sable” recipe, which produces a lovely sandy, crumbly cookie, perfect for pairing with cocktails, ice creams or puddings. You can change the flavorings any way you like—like cardamom and ginger in the winter, dried rosemary in the fall, or add Parmesan cheese or hot pepper flakes for a savory twist. The dough freezes well so you can always have some on hand for unexpected company. - [Pasta with Greens](https://ediblerhody.ediblecommunities.com/recipes/recipes-pasta-greens/) - Beet greens. Who knew? Well, everyone, I hope. I’m on a personal mission to get eaters to enjoy their beet greens instead of—gasp!—throwing them away. And turnip greens, too. We may buy these foods for their roots, but the greens are equally attention worthy. They are as tasty as any other sautéing green, such as the newly minted rock star, kale—so much so, that you should really consider the health and vibrancy of these greens as much as the roots when you are purchasing your beets and turnips, so you can be sure you enjoy the one-two punch of both terrific parts of the plant. This is my go-to meal when I don’t have a meal to go to at the end of a busy day. You can use beet greens that have already been sautéed and refrigerated or frozen, or just give them a quick sizzle in the pan while the noodles are boiling. The recipe makes a terrific blank slate for using up small amounts of leftovers you might have on hand. You can toss in some cooked chicken, meat, seafood or vegetables, if you have them at the ready, or throw in a can of white beans, as I’ve suggested here. Or just serve the Pasta with Greens as is. Either way, the end result is satisfying comfort food in a flash. Note: Starting the garlic in a cold pan may seem like an odd step, but it’s the best way to extract the flavor from the cloves. - [Lobster–Garlic Scape Beignets](https://ediblerhody.ediblecommunities.com/recipes/recipes-lobster-garlic-scape-beignets/) - Lobster–Garlic Scape Beignets 1¼ cups whole milk1 stick (¼ pound) unsalted butter1 teaspoon salt6 ounces all-purpose flour5 garlic scapes, thinly sliced1 (1-pound) live lobster, boiled, claw and tail meat removed and chopped (or ½ pound cooked lobster meat)4 large eggsOrganic canola or neutral cooking oil In a small saucepot bring milk, butter and salt to - [Kohlrabi-Cabbage-Fennel Slaw](https://ediblerhody.ediblecommunities.com/recipes/recipes-kohlrabi-cabbage-fennel-slaw/) - Kohlrabi-Cabbage-Fennel Slaw ½ head green or napa cabbage2 kohlrabi, peeled1 bulb fennel, stems removed1 turnip, peeled (or substitute with 4 radishes)1 carrot½ bunch green onion, sliced½ cup mayonnaise 1 tablespoon chili-garlic sauce¼ cup chopped pepperoncinis2 tablespoons minced red onion Using a mandoline, slice cabbage, kohlrabi, fennel, turnip, radishes and carrot into thin rounds, then cut - [The Beat](https://ediblerhody.ediblecommunities.com/recipes/recipes-beat/) - I love savory fresh cocktails. Make a trip to the farmers’ market and The Beat is at your fingertips. - [Turkey Burgers with Sweet Potato Biscuits](https://ediblerhody.ediblecommunities.com/recipes/recipes-turkey-burgers-sweet-potato-biscuits/) - Turkey Burgers with Sweet Potato Biscuits Sweet Potato Biscuits2 cups unbleached all-purpose flour¼ cup packed dark brown sugar2 teaspoons baking powder½ teaspoon kosher salt½ teaspoon freshly ground black pepper⅛ teaspoon crushed red pepper flakes (optional)1 teaspoon fresh thyme leaves½ cup (1 stick) cold unsalted butter¼ cup milk, plus 1 tablespoon milk for wash¾ cup cooked - [The 50/50-esque](https://ediblerhody.ediblecommunities.com/recipes/recipes-5050-esque/) - by Bar Manager Tyler Schweppe, The Dorrance, Providence This is an exciting low-proof twist on a traditional 50/50 Martini that replaces high-proof vodka with an Italian aromatic amaro called Cynar that’s 16.5% alcohol and made with artichoke. This Martini is a bit more forgiving. - [The Revolving Sidecar](https://ediblerhody.ediblecommunities.com/recipes/recipes-revolving-sidecar/) - by Beverage Manager Jason Kindness, The Revolving Door, Newport I tend to draw inspiration from food, so I’m fortunate to work with different chefs every two to four weeks at The Revolving Door. I get to learn about different cuisines and see some great talent. Seasonality plays a major role as well. - [Avery Manhattan](https://ediblerhody.ediblecommunities.com/recipes/recipes-avery-manhattan/) - by Owner & Manager John “J.R.” Richard, The Avery, Providence Bartending is like cooking. You have to pay attention to ingredients and portions. The Avery Manhattan is about an insistence upon using outstanding ingredients to make a Manhattan. Quality counts. - [Vanilla Old-Fashioned](https://ediblerhody.ediblecommunities.com/recipes/recipes-vanilla-old-fashioned/) - General Manager & Beverage Director David Crowell, Stoneacre Pantry, Newport Being behind the bar offers many of the same gratifying rewards as being in the kitchen: working with fresh ingredients, the ability to use the season’s freshest product to create and replicate recipes. In this drink, showcasing the aromatic base of the Old-Fashioned makes for a very satisfying cocktail on a chilly winter night. - [Chez Manhattan](https://ediblerhody.ediblecommunities.com/recipes/recipes-chez-manhattan/) - by Bartender Regina Merlino, Chez Pascal, Providence I make this riff on the Manhattan with a house-made strawberry-infused vermouth but you can substitute Cocchi Americano Rosa, an Italian aperitif with lovely hints of fruit and spices. - [Zona Rosa](https://ediblerhody.ediblecommunities.com/recipes/recipes-zona-rosa/) - Front of House & Beverage Manager Elizabeth Sawtelle, Nicks on Broadway, Providence Tequila is one of my favorite spirits because of its versatility. Tasting notes can range from fresh, green and peppery to rich, mellow oak. - [Bees on Bees on Knees](https://ediblerhody.ediblecommunities.com/recipes/recipes-bees-bees-knees/) - by Bar Manager Jen Davis, The Eddy, Providence The Bees on Bees on Knees is a slightly salty and smokey spin on The Bees Knees, a Prohibition-era cocktail featured in my favorite cocktail manual, The Savoy Cocktail Book. - [Beer-Braised Chicken Thighs with Kale and Polenta Recipe](https://ediblerhody.ediblecommunities.com/recipes/recipes-beer-braised-chicken-thighs-kale-and-polenta-recipe/) - Beer-Braised Chicken Thighs with Kale and Polenta Recipe 4 bone-in, skin-on chicken thighs (I buy from Baffoni’s Farm)Kosher or sea saltFreshly ground black pepper4 tablespoons unsalted butter, divided1 tablespoon olive oil1 medium shallot, peeled, trimmed, finely chopped2 teaspoons fresh thyme leaves, divided1 (12-ounce) can beer, such as Narragansett Lager2½ cups water1 cup corn meal, such - [A Boy Named Sue](https://ediblerhody.ediblecommunities.com/recipes/recipes-boy-named-sue/) - by Jason Kindness, Managing Partner, Kai Bar, East Greenwich. A wink to Johnny Cash’s anthem, don’t be thrown by the sumac syrup. Sumac is available in well-stocked markets and herb stores (and online) and adds a nice tart, juicy note to this pink drink. If you can’t find it, simply substitute pomegranate juice. - [The Last Worm](https://ediblerhody.ediblecommunities.com/recipes/recipes-last-worm/) - by Managing Partner Jesse Hedberg, Tumblers Bar & Lounge, Providence This is a spin on The Last Word swapping gin for mezcal and green Chartreuse for Génépy, a European aperitif. - [The Wolf of Main Street](https://ediblerhody.ediblecommunities.com/recipes/recipes-wolf-main-street/) - by Jason Kindness, Managing Partner, Kai Bar, East Greenwich The orgeat syrup in this cocktail is a great one for the home tiki bar, combining three flavors in one easy pour. - [Savory Sweet Potato Pancakes with Honey-Caramelized Apples and Chicken Legs](https://ediblerhody.ediblecommunities.com/recipes/recipes-savory-sweet-potato-pancakes-honey-caramelized-apples-and-chicken-legs/) - For this recipe, you may prepare the sweet potato flesh up to a day in advance and store in an airtight container in the refrigerator until ready to use. You can also shape the pancakes several hours in advance, cover and refrigerate until you’re ready to cook. A nonstick skillet works best: These pancakes are at their best when they are crisp on the outside. - [Creamy Pumpkin Fettuccine Alfredo](https://ediblerhody.ediblecommunities.com/recipes/recipes-creamy-pumpkin-fettuccine-alfredo/) - Pumpkin is an autumnal seasonal favorite, especially during Halloween. This is a recipe the whole family can enjoy. Small sugar pumpkins have more flavor than the larger carving pumpkins but you could roast up pieces of your leftover jack ‘o lanterns if you like. Serve alone or as a side dish with your favorite, fish, meat or vegetables. - [Chocolate Chip Skillet Cookie](https://ediblerhody.ediblecommunities.com/recipes/recipes-chocolate-chip-skillet-cookie-0/) - To exhibit Nest Homeware cast-iron cookware on the pages of Edible Rhody, we asked the folks at Easy Entertaining in Providence to devise some recipes using the Dutch oven, 9-inch skillet and 4.5-inch egg pans. Their buy- and cook-local ethos made for a perfect marriage and the images are a result of the delightful (and mouthwatering) collaboration. Proprietor Kaitlyn Roberts says of Nest Homeware, “Matt’s Nest cookware is an inspired union of design and functionality. Cast iron is one of the most effective chefs’ tools that we have and the aesthetic he presents through his designs just begs for delicious food to be made from them.” Visit them at EasyEntertainingRI.com. - [Breakfast Frittata](https://ediblerhody.ediblecommunities.com/recipes/recipes-breakfast-frittata/) - To exhibit Nest Homeware cast-iron cookware on the pages of Edible Rhody, we asked the folks at Easy Entertaining in Providence to devise some recipes using the Dutch oven, 9-inch skillet and 4.5-inch egg pans. Their buy- and cook-local ethos made for a perfect marriage and the images are a result of the delightful (and mouthwatering) collaboration. Proprietor Kaitlyn Roberts says of Nest Homeware, “Matt’s Nest cookware is an inspired union of design and functionality. Cast iron is one of the most effective chefs’ tools that we have and the aesthetic he presents through his designs just begs for delicious food to be made from them.” Visit them at EasyEntertainingRI.com. - [Strawberry Dutch Baby](https://ediblerhody.ediblecommunities.com/recipes/recipes-strawberry-dutch-baby/) - Executive Pastry Chef Melissa Denmark, Gracie’s and Ellie’s Bakery, Providence This brunch soufflé is so easy to put together. Prepare the strawberries the day before and earn some extra time in bed the next morning. Enjoy this recipe year-round by switching out the fruit and spices to match the season and your mood. Add a little whipped cream and it also makes a delicious dessert! - [Beer Can Chicken with Stone Fruit and Greens](https://ediblerhody.ediblecommunities.com/recipes/recipes-beer-can-chicken-stone-fruit-and-greens/) - Chef/co-owner Jason Timothy, Troop and Laughing Gorilla Catering, Providence I like chicken, I like beer… let’s dance! - [Golden Gazpacho](https://ediblerhody.ediblecommunities.com/recipes/recipes-golden-gazpacho/) - Executive Chef Louis Rossi, Castle Hill Inn, Newport The key to making excellent gazpacho, as with most simple dishes, is to start with high-quality ingredients, harvested at their season’s peak. We’re fortunate to be able to serve the most incredible heirloom tomatoes and summer squash, supplied to us by Will Lord, owner of Rose Hill Farm in South Kingstown. This preparation is very refreshing, and something that we serve frequently on The Lawn during the summer months. We chose to keep this version vegetarian, garnishing with only black olives, but you could also finish it with poached shrimp, avocado or cured ham. - [Potato-Kale Baked Eggs With Lemon Crème Fraîche](https://ediblerhody.ediblecommunities.com/recipes/recipes-potato-kale-baked-eggs-lemon-cr-me-fra-che/) - Potato-Kale Baked Eggs With Lemon Crème Fraîche 2 tablespoons olive oil, divided1 tablespoon unsalted butter1 clove garlic, peeled and thinly sliced⅛ teaspoon crushed red pepper flakes1 bunch curly kale, rinsed well and coarsely chopped1½ pounds potatoes (2 large or 3 medium), peeled, parboiled and sliced crosswise into ¼-inch rounds (See note)½ to 1 cup vegetable - [The Rooftop Spritzer](https://ediblerhody.ediblecommunities.com/recipes/recipes-rooftop-spritzer/) - Brian Rashbaum, manager, Rooftop at The Providence G What better antidote to a hot summer day than a berry-infused, wine-boosted popsicle? - [Love Movement](https://ediblerhody.ediblecommunities.com/recipes/recipes-love-movement/) - Brian Rashbaum, manager, Rooftop at The Providence G The raw honey plus juniper botanicals in the Barr Hill Gin play on the palate with a subtle addition of lavender in this easy-sipping version of the classic sour. - [Green Herb Polenta with Grilled Eggplant & Hazelnut Romesco](https://ediblerhody.ediblecommunities.com/recipes/recipes-green-herb-polenta-grilled-eggplant-hazelnut-romesco/) - Jordan Goldsmith, farmer at Moonrose Farm, Cranston We make this polenta for breakfast with a poached egg, or for a weeknight dinner with grilled veggies using whatever we have in the field and our own heirloom corn grits. You can use any variety of herbs and greens that are in season. - [Grilled Whole Black Sea Bass and Vegetables with Charred Red Onion Vinaigrette](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-whole-black-sea-bass-and-vegetables-charred-red-onion-vinaigrette/) - Chef/co-owner Chad Hoffer, TSK, Newport The charred onion vinaigrette in this recipe is versatile and adds a nice bitter and acidic element to the fish and grilled vegetables. It’s best to prepare the vinaigrette a day ahead and give time for the flavors to meld. This recipe makes a lot of vinaigrette but it will hold very well in the fridge—it’s great on so many foods. And use whatever vegetables are in season. This recipe is meant to be adaptable. - [Summer Clam Succotash on Grilled Sourdough](https://ediblerhody.ediblecommunities.com/recipes/recipes-summer-clam-succotash-grilled-sourdough/) - Sous Chef Matt Brown, TSK, Newport This recipe combines some of my favorite foods of the season—fresh sweet corn, tomatoes and littleneck clams—into one rustic dish. Nothing tastes better than summer in Rhode Island! - [The Spiced Collins](https://ediblerhody.ediblecommunities.com/recipes/recipes-spiced-collins/) - Red beets add gorgeous vibrancy and sweet earthiness to the gin. Swap golden beets for red beets for a milder amber sweetness. Recipe by General Manager Kayleigh Speck, The East End, Providence - [The Scofflaw](https://ediblerhody.ediblecommunities.com/recipes/recipes-scofflaw-0/) - Bar Manager Kayleigh Speck, The East End, Providence As the cool autumn wind chases us indoors, think of this recipe as the perfect prescription for tempering the change of seasons. - [Pasta alle Vongole / Pasta with Clams](https://ediblerhody.ediblecommunities.com/recipes/recipes-pasta-alle-vongole-pasta-clams/) - I didn’t taste a clam or mussel until I was 20. Even now, I’ll only rarely choose to eat a bowl of shellfish when given another option. Clam pasta, though? That’s another story. Pasta alle Vongole is one of those mystical dishes where an alchemy so delicious occurs that a list of ingredients does little to account for its depth of flavor. Pasta with clams tastes like the perfect day of surfing—salty and rich, fresh and bright, entirely satisfying. I like to use two kinds of clams in this pasta: larger littlenecks, which have a deeper clammy flavor, and smaller Manilas or cherrystones, which are really fun to pluck out of the shell at the table. If you can’t find both kinds, don’t sweat it; just use 4 pounds of whichever variety you can find, and treat them all like littlenecks. - [Stir-Fried Rice with Asparagus, Snap Peas and Mushrooms](https://ediblerhody.ediblecommunities.com/recipes/recipes-stir-fried-rice-asparagus-snap-peas-and-mushrooms/) - Stir-Fried Rice with Asparagus, Snap Peas and Mushrooms 2 tablespoons + 2 teaspoons neutral cooking oil, divided2 large fresh farm eggs, lightly beaten1 medium Vidalia onion, peeled, trimmed and coarsely chopped1 tablespoon freshly grated ginger root1 (10-ounce) package crimini mushrooms, sliced lengthwise into ¼-inch pieces1 pound local asparagus, woody stems discarded, sliced crosswise into 1-inch - [The Cider Drop](https://ediblerhody.ediblecommunities.com/recipes/recipes-cider-drop/) - Co-founders and distillers Cathy Plourde & Kara Larson Rhode Island Spirits, Pawtucket Nothing says fall like fresh apple cider. Because we distill our vodka with local apples (from Barden Family Orchard, the same orchard where we get our cider), the flavors naturally complement one another. - [The Rosemary Greyhound](https://ediblerhody.ediblecommunities.com/recipes/recipes-rosemary-greyhound/) - Co-founders and distillers Cathy Plourde & Kara Larson Rhode Island Spirits, Pawtucket Here the botanicals in our Rhodium Gin play off the sweet and sour grapefruit citrus and herbaceous rosemary syrup in our version of this classic pre-Prohibition cocktail. - [Cauliflower Pizzaioli](https://ediblerhody.ediblecommunities.com/recipes/recipes-cauliflower-pizzaioli/) - Chef/founder Matthew Kenney of Matthew Kenney Cuisine Prepared by Executive Chef Luis Geramillo of Plant City, Providence - [Malt Whitman](https://ediblerhody.ediblecommunities.com/recipes/recipes-malt-whitman/) - Tom Sheehan, Malt on Broadway, Newport I am not a big sweets guy, but I do like to close out a meal on a high note. This cocktail keeps me entertained while everyone else is digging into dessert. - [The Chocolate Mint](https://ediblerhody.ediblecommunities.com/recipes/recipes-chocolate-mint/) - Co-owners Chelynn & Tom Sheehan, Malt on Broadway, Newport If you’re hosting a dinner party, chances are guests are expecting dessert. It will be a pleasant surprise when it arrives icy cold and in a glass. - [Grilled Romaine and Radicchio Salad with Chicken, Sweet Potatoes and Spicy Pepita Clusters](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-romaine-and-radicchio-salad-chicken-sweet-potatoes-and-spicy-pepita-clusters/) - This salad can easily go vegetarian by substituting four poached eggs for the chicken or enjoy it as a vegan dish with grilled tofu. Just as a weeknight recipe should be, this one is designed for minimal cleanup, too. - [Seared Scallops with Squash Risotto](https://ediblerhody.ediblecommunities.com/recipes/recipes-seared-scallops-squash-risotto/) - Executive Chef Eddie Montalvo, Fluke, Newport This is a wonderful winter dish that highlights local squash and locally landed “dry” scallops. I prefer using carnaroli rice, which produces a much creamier risotto and is less prone to overcooking than arborio rice. Turn any leftover squash purée into a tasty soup by adding vegetable broth! - [Roasted Cauliflower and Mushrooms with Grana Ricotta Spread and Mixed Greens](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-cauliflower-and-mushrooms-grana-ricotta-spread-and-mixed-greens/) - Executive Chef Emerson Bontecou, The East End, Providence What really matters here is the nutty, vegetal, sweet and creamy spread—a mixture of hard cheese (Grana Padano, pecorino, Parmesan all work well) and pillowy soft ricotta. This spread started out accompanying grilled broccoli but soon found its way into stuffed pastas, gnocchi dough, sandwiches and grilled pizza. It goes well with most brassicas, mushrooms and winter squash. The recipe makes enough for leftovers so try it on anything you like best. - [The Aromatic G&T](https://ediblerhody.ediblecommunities.com/recipes/recipes-aromatic-gt/) - Co-owners Michele Fryer & Luke Tabor, Far West, Providence If you gently rub to “bruise” the fresh rosemary it will release its oils and bolster the cocktail. - [The Violet G&T](https://ediblerhody.ediblecommunities.com/recipes/recipes-violet-gt/) - Co-owners Michele Fryer & Luke Tabor, Far West, Providence This Violet G&T is an accelerated spin on the classic Aviation cocktail. Less work and just as delicious. - [Classic Far West G&T (The B.A.G.N.T.)](https://ediblerhody.ediblecommunities.com/recipes/recipes-classic-far-west-gt-bagnt/) - Co-owners Michele Fryer & Luke Tabor, Far West, Providence The secret to a great G&T is its proportions. Use a solid craft tonic and you’ll have a great drink. - [Grilled Clams with Criollo](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-clams-criollo/) - Owner Siobhán Chavarría and Chef de Cuisine Esteban Quijada Link, Berri, Providence This is a simple yet bright clam dish, although probably very different from how most New Englanders are used to eating littleneck clams. This recipe incorporates flavors that you would find served at beach shacks in Central and South America. It’s very versatile, so feel free to riff on the herbs and citrus to try different flavor combos! - [Chilis Rellenos](https://ediblerhody.ediblecommunities.com/recipes/recipes-chilis-rellenos/) - Chef/owners Maria and Joaquin Meza, Dolores, Providence We love this authentic recipe from Puebla in southern Mexico for its versatility and depth of flavor. Feel free to play around with the ingredients as the seasons change—there is no right or wrong when it comes to the fillings. The quesillo cheese from Oaxaca is much like fresh mozzarella so, if needed, you could use that as a substitute. - [Citrus Madeleines with Chocolate Dipping Sauce](https://ediblerhody.ediblecommunities.com/recipes/recipes-citrus-madeleines-chocolate-dipping-sauce/) - Owner/chocolatier Michele De Luca-Verley, La Maison de COCO, Portsmouth Madeleines are actually miniature sponge cakes in the shape of scallop shells. French novelist Marcel Proust made madeleines famous by describing his first recollection of them in his seven-volume novel, In Search of Lost Time. I’ve adapted this recipe from Monet’s Table, a favorite cookbook my mother gifted to me about 30 years ago. To add brightness for springtime, I use three different citrus zests: lemon, lime and orange. During colder months, I change the character of madeleines by using warming spices like cardamom and cinnamon. While Proust loved dunking madeleines in tea, I prefer dipping them in rich dark chocolate! When local strawberries are in season, offer them alongside madeleines to dip in the ganache as well! - [Blueberry Frozen Mousse](https://ediblerhody.ediblecommunities.com/recipes/recipes-blueberry-frozen-mousse/) - Jeanie Roland, chef/owner, Ella’s Food & Drink, Westerly, and author of Butter, Love & Cream This is an easy semi-frozen mousse that can be enjoyed on its own or paired with a fresh fruit tart or pie. - [Barefoot in the Grass](https://ediblerhody.ediblecommunities.com/recipes/recipes-barefoot-grass/) - Willa Van Nostrand, Little Bitte, Providence This recipe is inspired by two of my favorite summer smells: fresh-cut flower bouquets and fresh-cut grass. - [Spicy Fish Tacos with Fresh Pickled Corn](https://ediblerhody.ediblecommunities.com/recipes/recipes-spicy-fish-tacos-fresh-pickled-corn/) - Spicy Fish Tacos with Fresh Pickled Corn Pickled Corn2 fresh ears (1½ cups) fresh sweet corn, shucked and kernels cut away1 medium shallot, peeled and finely diced1 small jalapeño or Fresno chili pepper, thinly sliced½ cup white vinegar½ cup water2 teaspoons kosher saltTacos1½ pounds boneless white fish fillets, such as Acadian redfish, scup or fluke2 - [Citrus Olive Oil Cake](https://ediblerhody.ediblecommunities.com/recipes/recipes-citrus-olive-oil-cake/) - Jeanie Roland, chef/owner, Ella’s Food & Drink, Westerly, and author of Butter, Love & Cream This is a marvelously light cake that goes perfectly with fresh fruit, your favorite whipped cream or some of our Blueberry Vanilla Frozen Mousse (see note). - [Lemon and Thyme Steamed Fish](https://ediblerhody.ediblecommunities.com/recipes/recipes-lemon-and-thyme-steamed-fish/) - with Zucchini, Creamer Potatoes & Yellow Tomato Vierge Here’s a simple way to enjoy locally landed seafood while supporting our local fishermen and fisherwomen. In this recipe, fish is baked or grilled with summer veggies in foil pouches. Once cooked, it’s all topped with a garlicky, fresh tomato vierge to add acidity to the dish. Enjoy! - [Easy Grilled Oysters with Lemon-Thyme Butter](https://ediblerhody.ediblecommunities.com/recipes/recipes-easy-grilled-oysters-lemon-thyme-butter/) - With so many oyster farmers facing difficult challenges due to the loss of restaurant markets in the time of Covid-19, we hope you’ll prepare this recipe often and keep on eating oysters from Rhode Island’s waters to help support our hardworking farmers of the sea! Chef de Cuisine Jeremy Ewing-Chow, Matunuck Oyster Bar So many people love eating oysters but the task of shucking can be a bit daunting if you’ve never tried it. Here is an easy recipe that eliminates having to shuck your oysters. A few simple ingredients and a metal or foil pie plate will enable you to enjoy succulent Rhode Island–raised oysters in your own backyard. - [Zucchini Latkes with Candied Bacon Jam](https://ediblerhody.ediblecommunities.com/recipes/recipes-zucchini-latkes-candied-bacon-jam/) - Opening a restaurant is not an easy task even under normal circumstances but doing it in the midst of a global pandemic? Simply remarkable! Our congratulations to the team at Avenue N and Avenue N Pantry in welcoming the newest member of their restaurant family: Avenue N Providence. They’re open on Hope Street, adjacent to Lippitt Park and Blackstone Boulevard. Chef/owner Nick Rabar, Avenue N, Rumford & Providence Nothing says summer like zucchini! We love this versatile summer squash because it lends itself perfectly to both sweet and savory dishes. It grows in abundance and can be enjoyed simply grilled, puréed in a cold summer soup, baked in quick breads and grated for latkes. - [Paprika Braised Lamb Shank with Braised Red Cabbage](https://ediblerhody.ediblecommunities.com/recipes/recipes-paprika-braised-lamb-shank-braised-red-cabbage/) - Chef/co-owner Matthew Gennuso, Chez Pascal & The Wurst Kitchen, Providence This is a hearty winter dish that’s great for cold nights. It cooks slowly in the oven, allowing the aroma of the cooking process to permeate your house. It can also be made a day ahead. The cabbage is best if marinated overnight and then cooked alongside the lamb shanks. - [Calamari “In Umido”](https://ediblerhody.ediblecommunities.com/recipes/recipes-calamari-umido/) - Chef/owner Kevin O’Donnell, Giusto, Newport I learned this recipe from Aaron Edwards (Giusto’s general manager) when I worked for him at Trattoria del Corso about 13 years ago. It’s perfect in the colder months—comforting while still light and fresh from the marinated beans and herbs. Rather than ubiquitous fried calamari, this is a great cooking technique commonly used in Italy. - [The Land Before Time](https://ediblerhody.ediblecommunities.com/recipes/recipes-land-time/) - My bartending style in a nutshell: Keep it fresh, classic, clean and fun. Add something healthy if the spirit moves you, but don’t overdo it. Kale, arugula or celery leaves will all do the trick in this green cocktail. - [The Underground Toddy](https://ediblerhody.ediblecommunities.com/recipes/recipes-underground-toddy/) - Mixologist/owner Michael Silva, BĀS PVD, Providence This drink will get you through those chilly fall nights—either catching up with friends or just chilling at home on the couch. - [Red Cabbage and Beet Slaw with Cranberries](https://ediblerhody.ediblecommunities.com/recipes/recipes-red-cabbage-and-beet-slaw-cranberries/) - I love this crunchy slaw-salad with grilled or roasted sausages, especially a spicy lamb merguez, but it’s equally delicious with a jammy soft-boiled egg or a hearty slab of Narragansett Creamery Salty Sea Feta perched on top. - [Caramel Apple Creme Brulee](https://ediblerhody.ediblecommunities.com/recipes/recipes-caramel-apple-creme-brulee/) - Executive Pastry Chef Karissa Bednarz, Gracie’s, Providence Here, classic crème brûlée becomes the perfect fall dessert using your favorite apples just picked from a local orchard. It’s easy to make but will surely impress anyone who tries it! Prepare the custards a day in advance of serving. - [Autumn Clam Chowder](https://ediblerhody.ediblecommunities.com/recipes/recipes-autumn-clam-chowder/) - Executive Chef Gina Pezza, Vanda Cucina, Warwick I love this chowder—chock-full of fresh clams dug by Rhody quahoggers in local waters! Butternut squash and fennel are welcome additions, especially as autumn arrives and we find ourselves ready for a change in flavors and ingredients. Enjoy! - [Peas and Carrots 3.0](https://ediblerhody.ediblecommunities.com/recipes/recipes-peas-and-carrots-30/) - Creative Culinary Director/Co-owner Jason “JT” Timothy, Troop, Providence With everything happening in the current climate and all of the emotions and feelings that come with it, food is the one thing that comforts us. Here’s a third installment of this dish that has been on every late-summer menu since we’ve been open. The majority of these ingredients can be found at your favorite farmers market. Be well, be safe, wear a mask, take care of each other. Much love! - [Roasted Beet Salad with Sauteed Beet Greens](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-beet-salad-sauteed-beet-greens/) - Chef Bree Smith, MEd, owner and educator of The Afro Indigenous Vegan, Providence Health is wealth! This dish combines flavors to please your palate with ingredients to boost your health. This dish will appeal to even the staunchest of anti-beet people. - [Kimchi Grilled Cheese](https://ediblerhody.ediblecommunities.com/recipes/recipes-kimchi-grilled-cheese/) - Spicy kimchi, gooey cheese and toasty bread all come together beautifully in this take on a beloved comfort food. - [Panko Crusted Chicken with Apple Radish Kimchi](https://ediblerhody.ediblecommunities.com/recipes/recipes-panko-crusted-chicken-apple-radish-kimchi/) - This panko-crusted chicken was inspired by our friends Korn and JB, the chefs and owners of Ming’s RI. We love their food truck that specializes in Asian street food. I think they’ll approve of this version—perfect with a topping of kimchi! - [Borlotti Beans](https://ediblerhody.ediblecommunities.com/recipes/recipes-borlotti-beans/) - These beans are an unusual but delicious addition to the savory Calamari “in Umido.” The fresh herb marinade livens the beans and the dish as a whole. - [Roaring Fire Cider](https://ediblerhody.ediblecommunities.com/recipes/recipes-roaring-fire-cider/) - Willa Van Nostrand, Little Bitte + World’s Fair Gallery, Providence This is one of those everything-but-the-kitchen-sink recipes and I invite you to explore your spice drawer and tailor the recipe to suit your taste preferences. - [Apple Radish Napa Kimchi](https://ediblerhody.ediblecommunities.com/recipes/recipes-apple-radish-napa-kimchi/) - Founder & Chi-EO Minnie Luong, Chi Kitchen, Pawtucket, Rhode Island This is a simple, quick kimchi that celebrates the seasonality of apples, radishes and Napa cabbage. - [Israeli Rugelach](https://ediblerhody.ediblecommunities.com/recipes/recipes-israeli-rugelach/) - Baker/owner Guy Hanuka, BUNS Bakery, Hope & Main, Warren You can use this same yeast dough recipe to make babka, too. I encourage you to try different fillings depending on your mood or the seasons. Cranberry, cinnamon, chocolate, hazelnut spread, fruit jam, almond butter—it will all be delicious! - [Chocolate Spice Cake with Hot Chocolate Sauce and Mascarpone Whipped Cream](https://ediblerhody.ediblecommunities.com/recipes/recipes-chocolate-spice-cake-hot-chocolate-sauce-and-mascarpone-whipped-cream/) - Jennifer Borden, professional baker and friend of Edible Rhody You’ll have even better results with this deliciously moist chocolate cake and accompanying sauce if you use the best chocolate. For this recipe, I use Cacao Barry Extra Brute 100% Cocoa Powder and Valrhona 70% Cacao Dark Chocolate. - [Coco Cha](https://ediblerhody.ediblecommunities.com/recipes/recipes-coco-cha/) - Willa Van Nostrand, owner/founder Little Bitte + World’s Fair Gallery, Providence I’ve got a serious soft spot for coconut and pink drinks. Here, two of my favorite worlds collide into one perfectly frozen cocktail. - [Tomato Sandwich with Feta and Salsa Macha](https://ediblerhody.ediblecommunities.com/recipes/recipes-tomato-sandwich-feta-and-salsa-macha/) - You’ll have better results if you buy feta by the block and crumble it yourself. If the feta you purchase comes in its own brine then you can skip the lemon juice and use the brine instead. Ripe tomatoes are a must! - [Cheesecake with Grilled Rhode Island Peaches](https://ediblerhody.ediblecommunities.com/recipes/recipes-cheesecake-grilled-rhode-island-peaches/) - Pastry Chef Christjana Goodwin, Castle Hill Inn, Newport Here’s one of my favorite ways to showcase fresh local peaches. Enjoy them in this delicious summer dessert. - [Miso Honey Steaks with Ginger Chimichurri](https://ediblerhody.ediblecommunities.com/recipes/recipes-miso-honey-steaks-ginger-chimichurri/) - Chef/owner Nick Rabar, Avenue N, Rumford & Providence Treat friends and family to seared steaks on the grill this summer, slightly sweetened by the marinade and topped with this zesty chimichurri. You won’t hear them complain if the chimichurri just happens to rub up against the fresh, local sweet corn you serve alongside! - [Eggplant Rollatini with Smoked Mozzarella Cream and Garlicky Greens](https://ediblerhody.ediblecommunities.com/recipes/recipes-eggplant-rollatini-smoked-mozzarella-cream-and-garlicky-greens/) - Executive Chef Andy Teixeira, Brix at Newport Vineyards, Middletown I ate as a vegetarian for the better part of a year and it helped me give my vegetarian guests a much better experience than just throwing pasta their way. This dish makes for a truly satisfying meal—one my “meatarian” friends enjoy just as well, I promise. Serve over plenty of sautéed greens cooked with slivered garlic and shallot. - [Summer Salad with Avocado Cilantro Dressing](https://ediblerhody.ediblecommunities.com/recipes/recipes-summer-salad-avocado-cilantro-dressing/) - Chef/Co-owner Brian Kingsford and Co-owner Jennifer Matta, OTRA, Providence We’re excited to welcome you to OTRA this summer after a long-anticipated opening. This salad has sweetness and acidity balanced by a creamy piquant dressing—a perfect match for Pollo Pimenton de la Vera a la Plancha, a chicken dish which is typical of the flavors you’ll find on the OTRA menu.* - [Lemon Curd](https://ediblerhody.ediblecommunities.com/recipes/recipes-lemon-curd-1/) - I like to keep my lemon curd on the tart side, so it can accompany sweet cakes and frostings. It’s also one of those delightful confections that you can sneak onto the breakfast table. Increase the sugar to ¾ cup if you plan to spread it on toast. Lemon curd pairs well with my Coconut Milk Cake alongside a big spoonful of freshly whipped cream and fresh berries. - [Spring Elixir](https://ediblerhody.ediblecommunities.com/recipes/recipes-spring-elixir/) - Willa Van Nostrand, Little Bitte + World’s Fair Gallery, Providence Give your pitcher drinks an extra sparkle with floral ice cubes for each glass. Try them with tulip petals, violets, lilac blossoms, forsythia and peony petals or herbs such as mint, lemon balm, fennel fronds, cilantro or thyme. - [Congee with Spring Peas and Clams](https://ediblerhody.ediblecommunities.com/recipes/recipes-congee-spring-peas-and-clams/) - Congee with Spring Peas and Clams 3 cloves garlic, divided3–4 cups water1–2 tablespoons fish sauce, divided1-inch piece fresh ginger, peeled and thinly sliced½ teaspoon red chili flakes, optional2 cups leftover steamed rice, preferably short or medium grain2–3 tablespoons neutral oil, such as grapeseed or canola12 Rhode Island hard-shell littleneck clams, well-scrubbed¼ cup clam juice or - [Orange Blossom Labneh Panna Cotta with Strawberry Rhubarb Compote](https://ediblerhody.ediblecommunities.com/recipes/recipes-orange-blossom-labneh-panna-cotta-strawberry-rhubarb-compote/) - Executive Pastry Chef Samantha Del Arroyo, Mill’s Tavern, Providence Panna cotta is a creamy, smooth Italian custard and in this version I liven it up with orange blossom water plus labneh, a style of yogurt with a wonderful tangy flavor. Both are used in Middle Eastern cooking and can be found in specialty markets and well-stocked grocery stores. Stock Culinary Goods in Providence also carries orange blossom water, which can be used for cakes, savory marinades, fruit salads and much more—it’s also delicious in a spritzer or cocktail. - [Citrus and Fennel Salad with Grilled Sea Scallops](https://ediblerhody.ediblecommunities.com/recipes/recipes-citrus-and-fennel-salad-grilled-sea-scallops/) - Chef Joseph Thompson, One Bellevue, Hotel Viking, Newport Not that you need a reason after the long winter months to go out and refresh on a beautiful spring day, but the following recipe just might be the nudge you need to dust off and fire up the grill. This is a great spring dish that combines the wonderful muted salty and sweet elements of the sea with the complex earth tones and acid highlights of the land. - [Sweet Potato Pie](https://ediblerhody.ediblecommunities.com/recipes/recipes-sweet-potato-pie-1/) - Owner/General Manager Julia Broome, Kin Southern Table + Bar, Providence This is one of my favorite desserts to make during the fall and especially for the holidays. Sweet potato pie is a favorite throughout the South, just like pumpkin pie is enjoyed in New England. I love to top it with a little homemade whipped cream or ice cream. I hope you enjoy as much as I do. - [Spiced Ginger Cake with Creme Fraiche Buttercream and Cranberry Jam](https://ediblerhody.ediblecommunities.com/recipes/recipes-spiced-ginger-cake-creme-fraiche-buttercream-and-cranberry-jam/) - Pastry Chef Kerry Spady, Ellie’s, Providence With a holiday full of pie, I find it’s sometimes nice to have a slice of cake on Thanksgiving. The warm spices in this cake are perfect for a cool November day and throughout the winter months, too. - [Cauliflower and Potato Tart Gratin](https://ediblerhody.ediblecommunities.com/recipes/recipes-cauliflower-and-potato-tart-gratin/) - Executive Chef/Owner Joshua Berman, JB Cuisine, Aquidneck Island I love to elevate this tart gratin by adding a little luxury with shaved black truffle but you could easily substitute sautéed black trumpet or hen of the woods mushrooms. A drizzle of truffle oil just before serving wouldn’t hurt either way. Enjoy! - [Roasted Brussels Sprouts with Cider, Bacon, Dijon and Rosemary](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-brussels-sprouts-cider-bacon-dijon-and-rosemary/) - Chef/Co-owner Beau Vestal, New Rivers, Providence Here is a new take on a favorite Thanksgiving side dish! Enjoy for the holiday or with roast chicken, roasted sausages or pork loin. - [Autumn Squash with Warm Spices and Pomegranate](https://ediblerhody.ediblecommunities.com/recipes/recipes-autumn-squash-warm-spices-and-pomegranate/) - Chef/Co-owner Beau Vestal, New Rivers, Providence This is a bright, warming and colorful autumnal dish accentuated with punchy pomegranate molasses. Enjoy as a Thanksgiving side dish or serve atop farro or bulgar wheat as a main course anytime. - [Nomi Park Daiquiri](https://ediblerhody.ediblecommunities.com/recipes/recipes-nomi-park-daiquiri/) - The Daiquiri is a bartender’s true test. Making a great Daiquiri is the first step to becoming a good bartender. - [Coco’s Punch](https://ediblerhody.ediblecommunities.com/recipes/recipes-coco-s-punch/) - Coco’s Punch is a homage to one of my favorite tiki classics, The Jungle Bird. - [Piña Verde](https://ediblerhody.ediblecommunities.com/recipes/recipes-pi-verde/) - Director of Food and Beverage Corey Hayes, Nomi Park, Wayfinder Hotel, Newport No home bar should be without a bottle of green Chartreuse. This liqueur will add herbal texture and depth to any recipe that calls for fresh herbs. - [Pajeon Pancake](https://ediblerhody.ediblecommunities.com/recipes/recipes-pajeon-pancake/) - Lahna Son-Cundy These are a family favorite and make a great appetizer for dinner or served in bite-size pieces for a party. - [Spinach Miso Soup with Clams](https://ediblerhody.ediblecommunities.com/recipes/recipes-spinach-miso-soup-clams/) - Lahna Son-Cundy We enjoy this delicious and nourishing soup with fresh Rhode Island littlenecks. - [Korean Pork Chops](https://ediblerhody.ediblecommunities.com/recipes/recipes-korean-pork-chops/) - Lahna Son-Cundy This is a great weeknight supper dish, devised by my mother to evoke a similar Korean dish without it taking quite so long to cook. We serve it often in our busy household! Enjoy with cucumber salad on the side. - [Cucumber Salad](https://ediblerhody.ediblecommunities.com/recipes/recipes-cucumber-salad/) - Lahna Son-Cundy This is a tasty salad to go with my mother’s Korean pork chops but it also goes well with fish, chicken or on its own for a healthy snack. Salting the cucumber slices is an important step to rid them of excess moisture. - [Savory Butternut Tart with Bacon & Cheese](https://ediblerhody.ediblecommunities.com/recipes/recipes-savory-butternut-tart-bacon-cheese/) - Since you’ll end up with some extra butternut squash after preparing this savory tart, I’ve got bonus recipes for Butternut Squash Hummus and Butternut Soup with Miso, Ginger & Maple available below. - [Deconstructed Tarte Au Chocolate](https://ediblerhody.ediblecommunities.com/recipes/recipes-deconstructed-tarte-au-chocolate/) - Baker/co-owner Bélinda Quinn, Le Bec Sucré, Middletown This dessert gives you all the sumptuous taste and texture of a Tarte Au Chocolate without the trouble of forming a fluted crust. The warming spices of cardamom, cinnamon and star anise evoke the flavors of chai—a drink I enjoy as part of my Indian heritage. Plan ahead to allow both the infused cream and the final desserts to rest—or simply prepare the day before serving. - [Winter Scallop Crudo](https://ediblerhody.ediblecommunities.com/recipes/recipes-winter-scallop-crudo/) - Chef Luke Mersfelder, Bywater, Warren Here’s one of our favorite dishes—tasty for winter and bright with flavor. Enjoy it for a fun dinner party appetizer or dinner for two for the seafood lovers in your life. The recipe works with scallops and with thinly sliced fresh white fish. Talk to your local fishmonger about what fresh fish is available to serve as crudo. And remember this pro tip: Chill plates ahead of time! - [Vegetable Soup with Yautia, Yucca, Butternut Squash and Spinach](https://ediblerhody.ediblecommunities.com/recipes/recipes-vegetable-soup-yautia-yucca-butternut-squash-and-spinach/) - Chef/owner Eve Bontemp, Garden of Eve, Providence I like to garden and that was my inspiration for this nourishing, flavorful and colorful soup. I try my best to collect vegetables from my small garden to freeze so I have them for the soup pot when winter sets in. This soup is simple to make and you can add any other veggies you like, such as celery root or turnips. It makes a great and tasty soup for the winter. Tuck some in the freezer so you can enjoy hot soup whenever the snow falls. - [#8](https://ediblerhody.ediblecommunities.com/recipes/recipes-8/) - A little bit goes a long way with absinthe when mixing drinks. I like to think that its cultural history adds something intangible to the drink and definitely a bit of mystery. - [Gin & Tiger](https://ediblerhody.ediblecommunities.com/recipes/recipes-gin-tiger/) - Owner/Founder Willa Van Nostrand, Little Bitte + World’s Fair Gallery, Providence This cocktail is zesty and quite warming, a nice counterbalance for those autumn evenings when there’s a chill in the air. - [#3](https://ediblerhody.ediblecommunities.com/recipes/recipes-3/) - Co-owner Tom Roberge, Riffraff Bookstore, Providence Using shrubs is a great way to add complex fruit flavors into drinks, especially when harmonizing with or playing off the main tasting notes of spirits. - [Butternut Squash Ravioli with Sage and Hazelnuts](https://ediblerhody.ediblecommunities.com/recipes/recipes-butternut-squash-ravioli-sage-and-hazelnuts/) - From autumn into winter I almost always have butternut squash in my kitchen. It is such a comforting and versatile fall vegetable! Turn it into soup, serve it roasted, it can even be used to make a creamy vegan macaroni and cheese. This time I use puréed butternut squash to fill homemade ravioli, and then toast them in a pan with some fresh sage and chopped hazelnuts. I recommend serving along with some sautéed kale and a warm drink for a comforting cold-weather meal. - [Paella](https://ediblerhody.ediblecommunities.com/recipes/recipes-paella/) - Adapted from The Cooking of Spain and Portugal by Peter S. Feibleman (Time Life Education,1969). In Spain, paella is often made outdoors in large paella pans over wood fires. Ingredients are prepared ahead of time in the kitchen, and the paella is assembled and cooked outdoors when the fire is hot. - [Maha’s Tabouleh](https://ediblerhody.ediblecommunities.com/recipes/recipes-maha-s-tabouleh/) - This is my version of tabouleh, which is made in the traditional way from the city of Saida where I grew up. I prefer to soak bulger in lemon juice and use plenty of fresh ingredients. Be sure to taste and season the tabouleh as you go. - [Giddy-Up Spritz](https://ediblerhody.ediblecommunities.com/recipes/recipes-giddy-spritz/) - Giddy-Up Spritz 1 ounce Cranberry Giddy-Up3 ounces sparkling wine (or sparkling water)Sugared cranberries for garnish* Pour Cranberry Giddy-Up into cocktail coupe glass, top with prosecco and garnish with sugared cranberries. *Sugared cranberries: Coat 3 cranberries in lemon or lime juice, roll in sugar and spear with a cocktail pick. Dust with more sugar as needed. - [Cranberry Giddy-Up Syrup](https://ediblerhody.ediblecommunities.com/recipes/recipes-cranberry-giddy-syrup/) - Owner/founder Willa Van Nostrand, Little Bitte + World’s Fair Gallery, Providence From sparkling cocktails and mocktails to Gin & Tonics to Cosmos, this ruby-colored syrup will get everyone off to the races with holiday cheer. - [Diego's Sweet Corn with Charred Tomato Vinaigrette and Spicy Aioli](https://ediblerhody.ediblecommunities.com/recipes/recipes-diegos-sweet-corn-charred-tomato-vinaigrette-and-spicy-aioli/) - Chef Juan Reyes, Diego’s, Newport This salad is a great way to enjoy fresh local produce in the summer. We like to serve ours off the cob because it’s easier to share as a side dish or appetizer with less mess, but of course the traditional on-the-cob style is fun to do if you’re having dinner on the grill. For on-the-cob style, simply char the sweet corn on the grill, sauté the red bell pepper and red onion separately and plate each ear of corn with the various toppings. - [Chi of the Sea](https://ediblerhody.ediblecommunities.com/recipes/recipes-chi-sea/) - Chi of the Sea 2 ounces Ostreida vodka1 ounce kimchi brine (we like Chi Kitchen)Juice of 1/3 medium carrotJuice of 1/3 peeled and seeded cucumber14 ounce fresh lemon juice½ ounce ginger syrupCucumber slice for garnish Add ingredients to bar tin, add ice and shake vigorously for 10 seconds. Double strain into a Collins glass over - [Leek and Fish Stew with Herb Salad](https://ediblerhody.ediblecommunities.com/recipes/recipes-leek-and-fish-stew-herb-salad/) - This recipe calls for 4 cups fish stock, which is not everyone’s pantry staple. Check with your local fishmonger, who is bound to have house-made fish stock in the freezer. Otherwise, the boxed varieties are decent but they can be salty, so taste judiciously along the way. Other substitutions include 2 cups clam juice combined with 2 cups water or 4 cups water combined with ¼ cup Thai fish sauce. - [Individual Spring Strawberry Trifles](https://ediblerhody.ediblecommunities.com/recipes/recipes-individual-spring-strawberry-trifles/) - Jennifer Borden, professional baker and Edible Rhody recipe contributor This is a festive and fun dessert to welcome the arrival of fresh local strawberries. Once their fleeting season is over, try this with raspberries, blueberries or ripe peaches. Each component can be made in advance and final assembly comes together quickly. - [Sly Fox Corn Cakes](https://ediblerhody.ediblecommunities.com/recipes/recipes-sly-fox-corn-cakes/) - Chef/owner Sherry Pocknett, Sly Fox Den Too, Charlestown These savory corn cakes make use of corn, cornmeal and cranberries, just some of the many Indigenous foods we highlight on the menu at Sly Fox Den Too. They’re a favorite with diners and we serve them year-round. They’re especially delicious served with cranberry chutney, jam or relish on the side. - [Roasted Local Asparagus with Strawberry N'duja Sugo and Pickled Radish](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-local-asparagus-strawberry-nduja-sugo-and-pickled-radish/) - Chef/owner Kevin O’Donnell, Giusto, Newport I’ll admit I’ve become a little obsessed with n’duja, a spreadable salumi from Italy pronounced en-DOO-ya. Once you try it, you’ll be putting it on everything from pizzas to pastas and more. It’s spicy, salty and helps balance the slightly bitter and earthy flavors of asparagus and the sweetness and acidity of ripe strawberries. The unexpected secret ingredient here is hummus, which gives the sugo (sauce) a nice creamy texture. Enjoy! - [Seared Tenderloin with Smoky Maple Ginger Sauce and Pea Shoot Spring Radish Salad](https://ediblerhody.ediblecommunities.com/recipes/recipes-seared-tenderloin-smoky-maple-ginger-sauce-and-pea-shoot-spring-radish-salad/) - Executive Chef Patrick Popores, One Bellevue at The Viking, Newport I used to make maple syrup in late winter/early spring with my wife and children from trees we tapped and sap we reduced over an open fire. The open flame imparted a smoky taste to the syrup, which I’ve replicated here for you. At home, we try not to overdo meals that are celebratory in nature or that highlight something special like beef tenderloin. In a nod to my wife, this special treat is served her favorite way: with a simple salad and a good sauce. It’s a meal with contrasting flavors and textures that highlights the beauty of simplicity. - [Spring Carrot Tartare with Lime Creme Fraiche, Capers, Shallots and Chives](https://ediblerhody.ediblecommunities.com/recipes/recipes-spring-carrot-tartare-lime-creme-fraiche-capers-shallots-and-chives/) - Chef/owner Richard Allaire, Metacom Kitchen, Warren This vegetarian dish is surprisingly rich and satisfying. The roasted carrots here mimic the texture of beef tartare, hence the name. You can oven-roast the carrots or, if you have a smoker, instead smoke the carrots for flavor. If your carrot tops aren’t up to snuff, garnish with microgreens. - [Spring Vegetable Pasta e Fagioli with Fresh Peas, Artichokes and Cannellini Beans](https://ediblerhody.ediblecommunities.com/recipes/recipes-spring-vegetable-pasta-e-fagioli-fresh-peas-artichokes-and-cannellini-beans/) - Chef/owner Kevin O’Donnell, Giusto, Newport I love Italian soups like pasta e fagioli where you end up with a delicious bowl of soup using whatever ingredients you have on hand. Here I use fresh spring legumes like fava beans and English peas but feel free to substitute green beans or snap peas, even chopped asparagus— whatever’s available at the farmers market that appeals. - [The Magic Hour](https://ediblerhody.ediblecommunities.com/recipes/recipes-magic-hour/) - Willa Van Nostrand, Little Bitte & World’s Fair Gallery Sunrise and sunset are my favorite times of day for their dramatic skies and golden light. Violet cordial suits cocktail hour with its pretty purplish-pink color and mystical floral fragrance. It’s wonderful in a gin cocktail or topped with bubbly. - [Apple Cranberry Cream Puffs](https://ediblerhody.ediblecommunities.com/recipes/recipes-apple-cranberry-cream-puffs/) - Pastry Chef Kerri Spady, Ellie’s, Providence Light, fluffy, tart and sweet—my favorite textures and flavors combine in these delicious cream puffs filled with apple cranberry compote and whipped cream. The craquelin cookie magically creates a colorful crunchy texture atop your puffs. Enjoy! - [Crispy Butterfish a la Cilentana with Tomatoes and Peppers](https://ediblerhody.ediblecommunities.com/recipes/recipes-crispy-butterfish-la-cilentana-tomatoes-and-peppers/) - Chef/Owner Benjamin Sukle, Oberlin, Providence This dish hails from Cilento, a small region in south Italy’s Amalfi Coast. Typically it uses anchovies, but we subbed the equally delicious and highly underutilized local species butterfish. Here it’s stuffed and served in a rich last-of-the-season tomato and pepper sauce. Make sure to have some crusty bread nearby! - [Crunchy Tautog, Hen of the Woods Mushrooms, Kale and Late Season Tomatoes](https://ediblerhody.ediblecommunities.com/recipes/recipes-crunchy-tautog-hen-woods-mushrooms-kale-and-late-season-tomatoes/) - Executive Chef/Owner Joshua Berman, JB Cuisine, & Little Fish, Aquidneck Island This is a perfect dish for October and the last of summer’s tomatoes. After a damp rainy day, Hen of the Woods mushrooms pop up everywhere as temperatures start to drop. And tautog, one of my favorite local fishes, is in season. All these elements come together to make an approachable, elegant and delicious fish dinner. - [The Pink Nimbus](https://ediblerhody.ediblecommunities.com/recipes/recipes-pink-nimbus/) - Simion Rusu, Lead Bartender, Stoneacre Garden, Newport Drinks are meant to take you places. Every time I taste this recipe, I’m transported back to Moldova and to my grandparents’ garden where we used to pick raspberries together. - [Lemongrass Highball](https://ediblerhody.ediblecommunities.com/recipes/recipes-lemongrass-highball/) - Simion Rusu, Lead Bartender, Stoneacre Garden, Newport Lively lemongrass and fresh citrus are a wonderful pairing in this tall and cooling summer refresher. Feel free to swap in another cordial in place of triple sec for added fruitiness. - [Garden Spritz](https://ediblerhody.ediblecommunities.com/recipes/recipes-garden-spritz/) - Willa Van Nostrand, Owner, Little Bitte & World’s Fair Gallery, Providence Fennel and muddled strawberries capture the essence of the summer garden in this tart and bubbly spritz. No time for infused gin? Swap in your favorite gin and let the botanicals do the work. - [Summer Corn Pasta](https://ediblerhody.ediblecommunities.com/recipes/recipes-summer-corn-pasta/) - A topping of toasted breadcrumbs provides a nice crunchy contrast to the creamy sauce, but let your imagination go wild with garnishes and then be prepared to get an earful of praise from your dining companion. For maximum sweetness, your corn should be picked the day of serving. Just ask your farmer. - [Peach Raspberry Galette](https://ediblerhody.ediblecommunities.com/recipes/recipes-peach-raspberry-galette/) - Executive Pastry Chef Samantha Del Arroyo, Mills Tavern, Providence I love fresh peaches in the summer. One of my favorite desserts to make with them is this peach and raspberry galette. I'll often bring it to cookouts because it’s very simple to make and easy to transport. It’s best served with vanilla ice cream or some freshly whipped cream. - [Cucumber Mint Salad](https://ediblerhody.ediblecommunities.com/recipes/recipes-cucumber-mint-salad/) - Chef & Co-Owner Nick Rabar, Avenue N Kitchen, Providence and East Providence This cucumber mint salad has terrific flavor from plenty of fresh mint, cilantro and ginger plus a satisfying crunch from the cucumbers. Serve as a cooling appetizer or as a side to the main meal. It’s also a perfect way to use up an abundance of cucumbers from the garden if you grow your own. - [Grilled Chicken Wings with Miso-Chile butter](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-chicken-wings-miso-chile-butter/) - Chef & Co-Owner Nick Rabar, Avenue N Kitchen, Providence and East Providence Though the summer heat can be sweltering, it provides the perfect environment for outdoor cooking and eating. Grilled chicken wings are a summer barbecue staple and these wings have an added burst of flavor and heat. Double or even triple the recipe for a crowd and serve with Cucumber Mint Salad. - [Bacaro Salted Caramel Chocolate Tart](https://ediblerhody.ediblecommunities.com/recipes/recipes-bacaro-salted-caramel-chocolate-tart/) - Chef/co-owner Brian Kingsford, Bacaro and OTRA, Providence This tart has been a menu favorite at Bacaro for over a decade. Serve it either at room temperature or chilled and be sure to top with whipped cream. We make our dulce de leche in house and we’ve got the directions below, but it’s also available in most markets if time doesn’t allow. - [Creamy Polenta Al Forno with Tomato Braised Beef](https://ediblerhody.ediblecommunities.com/recipes/recipes-creamy-polenta-al-forno-tomato-braised-beef/) - Executive Chef Gina Pezza, Vanda Cucina, Warwick Enjoy this hearty, cheesy, creamy comfort dish that echoes the flavors of an Italian family Sunday gravy but with a hassle-free tomato braised beef. It’s a nice switch from pasta and it’s also gluten free! - [Roasted Spaghetti Squash with Dukka & Eggplant Ranch](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-spaghetti-squash-dukka-eggplant-ranch/) - Chef/owner Richard Allaire, Metacom Kitchen, Warren Here’s a flavorful vegetarian dish topped with an eggplant-enriched ranch-style dressing and dukka, a fragrant blend of nuts and spices traditionally found in Egyptian cuisine. - [Bone-in Pork Chop with Braised Apple and Mustard Greens](https://ediblerhody.ediblecommunities.com/recipes/recipes-bone-pork-chop-braised-apple-and-mustard-greens/) - In my mind, there is no better fall combination than sweet apples, savory pork and spicy mustard greens. This dish offers all of these things in delicious form. - [Miso Skillet Upside-Down Cake](https://ediblerhody.ediblecommunities.com/recipes/recipes-miso-skillet-upside-down-cake/) - I really love the idea of gooey upside-down cakes. This is one of those versatile recipes you can change up with different seasonal fruits. Something about buttery caramel, salty red miso, fresh fruit and cake sits well with me—I hope it does for you, too! - [Seared Cabbage with Blue Cheese, Bacon and Walnuts](https://ediblerhody.ediblecommunities.com/recipes/recipes-seared-cabbage-blue-cheese-bacon-and-walnuts/) - I love seared cabbage, loaded with butter, golden and crispy leaves on the outside and the center steamed and tender. I also love a good wedge salad. This dish brings both together. Blue cheese is a personal choice, so I leave this decision to you, but I prefer Bayley Hazen from Jasper Hill Farms in Vermont. - [Aguardente Manhattan](https://ediblerhody.ediblecommunities.com/recipes/recipes-aguardente-manhattan/) - Natalia Neves, curator of Aguardente’s Portuguese menu + Owner Victor Pereira, Aguardente, Providence This recipe is Victor’s family twist on a traditional Manhattan ... “reinvented to bring our two cultures together to celebrate our Portuguese heritage and note our emigrant journey of celebrating two worlds coming together in one place, which is the essence of Aguardente.” - [Debaixo da Figeuria](https://ediblerhody.ediblecommunities.com/recipes/recipes-debaixo-da-figeuria/) - Lead Bartender Brooke Huemann + Owner Victor Pereira, Aguardente, Providence I remember spending afternoons as a boy eating endless fresh figs from the tree. I wanted to relive and share that moment with our guests at Aguardente. Figs are a staple in Portuguese cuisine and if you can find a true fig jam from the Azores like the one we use, your cocktail will be all the better. - [Grilled Squid with Broccoli Salsa](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-squid-broccoli-salsa/) - Be sure to have some crusty bread available to mop up the savory goodness of this delicious waste-not salsa and grilled Rhode Island squid! - [Mediterranean Spiced Lamb Meatballs with Marinated Cucumber, Herbed Yogurt Sauce with Feta & Fresh Mint](https://ediblerhody.ediblecommunities.com/recipes/recipes-mediterranean-spiced-lamb-meatballs-marinated-cucumber-herbed-yogurt-sauce-feta-fresh-mint/) - Executive Chef Matthew Varga, Gracie’s, Providence This dish is easy to prepare and the flavors of spring really pop with the garnish of fresh mint leaves and the lemon, garlic and dill in the yogurt sauce. The acidity in the marinated cucumbers adds a nice balance, too. - [Olives in a Classic Spanish Marinade](https://ediblerhody.ediblecommunities.com/recipes/recipes-olives-classic-spanish-marinade/) - This is my favorite blend of olives from my time living in Spain, but feel free to substitute other olives of your choice. For maximum flavor, use whole olives that have not been pitted. Serve with a small bowl for the pits. - [Beet Deviled Eggs](https://ediblerhody.ediblecommunities.com/recipes/recipes-beet-deviled-eggs/) - Deviled eggs are one of my favorite classic party snacks—and these hot pink beet deviled eggs are delicious—plus, they add a fantastic pop of color to any cocktail spread. - [Chinese Broccoli with Oyster Sauce, Poached Oysters and Crispy Garlic Ginger Oil](https://ediblerhody.ediblecommunities.com/recipes/recipes-chinese-broccoli-oyster-sauce-poached-oysters-and-crispy-garlic-ginger-oil/) - This is my adaptation of a classic Chinese dish my mother makes every time I visit home. If we weren’t cooking, we’d be ordering it at dim sum. Chinese broccoli, or Gai Lan, is best enjoyed in fall as it thrives in the cooler weather. The best part of this dish is that it takes less than 10 minutes to cook and doesn’t require shucking any oysters! - [Fancy Spiced Nuts](https://ediblerhody.ediblecommunities.com/recipes/recipes-fancy-spiced-nuts/) - Artist and chef Siobhán Chavarría, Orchard Contraband, Rhode Island You can prepare these 2 to 3 days in advance and store in an airtight container, but they are best eaten the day of or even warm out of the oven. - [Bottled Fireside Negroni](https://ediblerhody.ediblecommunities.com/recipes/recipes-bottled-fireside-negroni/) - Willa Van Nostrand, Owner, Little Bitte Cocktails & World’s Fair Gallery, Providence Bottled cocktails are a wonderful help if you’re hosting a party. Prep spirit-foward drinks (no juices) up to a few days ahead and refrigerate, dilute with water or pour over ice and voilà: a party in moments! If you’re not a fan of smoky spirits like mezcal, swap in blanco tequila for a cleaner, brighter taste. - [Pasta with Sweet Peas, Sun-Dried Tomatoes and Roasted Garlic](https://ediblerhody.ediblecommunities.com/recipes/recipes-pasta-sweet-peas-sun-dried-tomatoes-and-roasted-garlic/) - This is a light and beautiful dish—sugar snap peas are bright with fresh spring flavor and they pair well with the umami of sun-dried tomatoes and sweetness of roasted garlic. I like to make plant-based filled cappelletti for this recipe, but to simplify it for home, plant-based ravioli can be found at most well-stocked grocery stores. Otherwise, dried pasta of your choice is a fine substitute - [Hey Bay!](https://ediblerhody.ediblecommunities.com/recipes/recipes-hey-bay/) - Owner/mixologist Kristi Dukoff, Kristi’s Kraftails, Warren Using jasmine tea is a great way to add springtime floral notes to a recipe, even before edible blossoms come into season. Experiment with different local honeys to amp up the floral dimension. - [Fauxjito](https://ediblerhody.ediblecommunities.com/recipes/recipes-fauxjito/) - Owner/mixologist Kristi Dukoff, Kristi’s Kraftails, Warren I like to use two infusion techniques to bring layers of green botanicals to life. Soft herbal notes from the cucumber mint water harmonize with the sweet heat of the jalapeño agave syrup in this fun Mojito spin. - [Spring & Tonic](https://ediblerhody.ediblecommunities.com/recipes/recipes-spring-tonic-0/) - Owner/mixologist Willa Van Nostrand, Little Bitte & World’s Fair Gallery, Providence The Spring & Tonic is one of my all-time favorite zero-ABV recipes because it captures the vibrant botanicals of a gin and tonic, without the gin. Lemon zest and light tannins of the matcha tea add a welcome bite to the mix—a smack of tartness reminiscent of green grassy foliage. Muddled juniper berries exude a rich piney punch that benefits from the spritely layers of lemon zest. Because I often blaze through all the lemons in my fridge, I’ve found that the zests and juices of lime, grapefruit, orange and blood orange are just as satisfying in the drink. Keep a bottle of juniper syrup on hand as a delicious pre-dinner sipper or batch a pitcher to share with friends if you’re expecting company. I’m moved to garnish with early spring blossoms like forsythia, pansies, violets or tulip petals to add an enchanting pop of florals. Just be sure to use blossoms that have not been treated or sprayed with pesticides. - [Narragansett Strawberry Cornbread](https://ediblerhody.ediblecommunities.com/recipes/recipes-narragansett-strawberry-cornbread/) - Executive Director Loren Spears, Tomaquag Museum, Exeter This is a modern update of a traditional recipe, courtesy of the Tomaquag Museum in Exeter, Rhode Island. - [Tip-to-Top Barbeque Maple Glazed Carrots with Carrot Top Salsa Verde](https://ediblerhody.ediblecommunities.com/recipes/recipes-tip-top-barbeque-maple-glazed-carrots-carrot-top-salsa-verde/) - Chef/Owner Peter Carvelli, Foglia, Bristol This recipe uses the entire carrot—from tip to top—and can be served as a starter, main course or side dish. Using local spring carrots, my favorite spice blend from Ocean State Pepper Company and maple syrup, these roasted carrots are deliciously sweet and spicy. - [Fried Chicken Nuggies](https://ediblerhody.ediblecommunities.com/recipes/recipes-fried-chicken-nuggies/) - Chef/owner Adena Marcelino, Black Beans, Providence When I was growing up, fried chicken was the highlight of many Sunday dinners. Learning to properly fry chicken became a rite of passage! So, when I decided to become a chef, I knew I had to take my 20+ years of home cooking experience and fine-tune my recipe. I made it easy enough for anyone to make and fun enough that even kids will enjoy making and eating it. If you have time, allow the seasoned chicken to rest overnight in the wet mix. - [Mussels with Braised Fennel](https://ediblerhody.ediblecommunities.com/recipes/recipes-mussels-braised-fennel/) - Fragrant fennel makes a perfect match for briny mussels, all enriched with reduced wine and a touch of cream. It will turn your kitchen into a cozy French bistro toute suit. C’est très bien! - [Honey Almond Chocolate Cake with Almond Brittle](https://ediblerhody.ediblecommunities.com/recipes/recipes-honey-almond-chocolate-cake-almond-brittle/) - Jennifer Borden, professional baker and Edible Rhody recipe contributor This delicious celebratory dessert uses a “two-in-one” cake recipe to create chocolate almond and vanilla almond layers all sandwiched by rich chocolate ganache. You can make the recipe in stages—make the brittle one day, the cake the next and assemble with ganache and frosting on the day of serving. Make sure your ingredients are at room temperature before you begin. - [Oyster and Sweet Corn Casserole with Grilled Bread](https://ediblerhody.ediblecommunities.com/recipes/recipes-oyster-and-sweet-corn-casserole-grilled-bread/) - Chef/co-owner Benjamin Sukle, Gift Horse, Providence The idea of seafood casseroles is nothing new. Clam shacks around New England have been doing lobster casseroles forever—essentially stuffed lobsters without the shell; no fuss, no muss. One of our favorites is the seafood casserole from J’s Oyster in Portland, Maine, where seafood is enrobed in gooey, cheesy perfection. Here, we’re doing our take with the last of the season’s sweet corn and oysters with a spicy mascarpone cream sauce and grilled bread, garnished with sherry vinegar–pickled onions. - [New Leaf](https://ediblerhody.ediblecommunities.com/recipes/recipes-new-leaf/) - Alexa Trembly & Emory Harkins, Glou, Providence Zero-proof recipes are just as important to us as cocktails. Whether skipping alcohol for the night or longer, we always have a few solid recipes to keep on sipping. - [Apple Kuchen](https://ediblerhody.ediblecommunities.com/recipes/recipes-apple-kuchen/) - This recipe is presented as it was written for the 1947 community cookbook compiled by the Woonsocket Hebrew Ladies Aid and Sisterhood of Congregation B’nai Israel. - [Strawberry Chiffon Pie](https://ediblerhody.ediblecommunities.com/recipes/recipes-strawberry-chiffon-pie/) - This recipe is presented as it was written for the 1947 community cookbook compiled by the Woonsocket Hebrew Ladies Aid and Sisterhood of Congregation B’nai Israel. We have noted here that you may choose to use a more modern convenience—a food processor—to crush the strawberries. - [Ward's Berry Farm Stone Fruit Galette](https://ediblerhody.ediblecommunities.com/recipes/recipes-wards-berry-farm-stone-fruit-galette/) - Executive Chef Jennifer Backman & Pastry Chef Rebecca Lentrichia, Waterman Grille, Providence The inspiration for this recipe comes from Deb Perelman of Smitten Kitchen. Easier than a pie; this tender and flaky dough is very forgiving and beautifully rustic. Make this unfussy dessert and highlight the abundance of your favorite local, seasonal fruit. We hope you enjoy! - [Striped Bass with Crispy New Potatoes and Charred Corn and Tomato Vierge](https://ediblerhody.ediblecommunities.com/recipes/recipes-striped-bass-crispy-new-potatoes-and-charred-corn-and-tomato-vierge/) - Chef/co-owner Beau Vestal, New Rivers, Providence A summer staple in our house and at the restaurant, local striped bass is a celebration of the season. I serve it here with crispy flattened new potatoes, charred local corn and marinated tomatoes. This summer meal celebrates the bounty, flavor and simplicity of locally sourced and grown ingredients. - [Yellowfin Tuna Poke Bowl](https://ediblerhody.ediblecommunities.com/recipes/recipes-yellowfin-tuna-poke-bowl/) - CEO Perry Raso with the Culinary Team, Matunuck Oyster Bar, Matunuck We like to create opportunities to showcase locally caught seafood. Our poke bowl is a great way for guests to enjoy a lighter, healthier option that is packed with great flavors from land and sea. - [Pozole Rojo](https://ediblerhody.ediblecommunities.com/recipes/recipes-pozole-rojo/) - No dish evokes childhood memories of spending the holidays in Mexico quite like Pozole Rojo. It’s typically made for larger family gatherings as it is a dish that is meant to be shared. The soupy broth is spicy and savory and the pork is tender, while the hominy gives it a unique flavor that is reminiscent of Christmas in Mexico City. I love Blackbird Farm for the pork, Little River Farm for the produce and you can find the chiles at Price Rite or your local Spanish market. Double the recipe to serve a crowd. - [Craft Cosmo](https://ediblerhody.ediblecommunities.com/recipes/recipes-craft-cosmo/) - Owner/Mixologist Willa Van Nostrand, Little Bitte & World’s Fair Gallery, Providence If you’re a Cosmopolitan fan, give this Craft Cosmo a whirl. You may never buy a bottle of triple sec again! - [Eplekake (Norwegian Apple Cake)](https://ediblerhody.ediblecommunities.com/recipes/recipes-eplekake-norwegian-apple-cake/) - Eplekake (Norwegian Apple Cake) ⅔ cup brown sugar, divided1 stick salted butter, softened3 large eggs, room temperature1¾ cup all-purpose flour, sifted2¼ teaspoons baking powder1½ teaspoons cinnamon4 apples, cored, peeled and diced2 tablespoons apple juiceCooking spray Heat oven to 375°F. Grease an 8- or 9-inch round cake pan with cooking spray and line with parchment paper. - [Roasted Autumn Spatchcock Chicken with Apples, Potatoes & Herbs](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-autumn-spatchcock-chicken-apples-potatoes-herbs/) - Roasted Autumn Spatchcock Chicken with Apples, Potatoes & Herbs CHICKEN:1 whole chicken (about 5 pounds)2 tablespoons ghee, melted (butter or olive oil works too)1 teaspoon kosher salt10 grinds fresh black pepper 1 tablespoon chopped fresh herbs such as sage, rosemary and thymeApples and Potatoes:5 medium potatoes—any kind (I used sweet and red with skins on), - [Orzo and Sausage Stuffed Butterkin Squash](https://ediblerhody.ediblecommunities.com/recipes/recipes-orzo-and-sausage-stuffed-butterkin-squash/) - Orzo and Sausage Stuffed Butterkin Squash 6 butterkin squash (a butternut-pumpkin hybrid)½ cup extra virgin olive oil for orzo, 1 teaspoon for sausage mixture and extra for drizzlingKosher saltFresh black pepper1 pound orzo pasta1½ pounds sweet Italian sausage2 garlic cloves, minced1 shallot, diced1 celery, diced4 ounces white button mushrooms, diced1 small handful fresh spinach4 ounces - [Hot Cider](https://ediblerhody.ediblecommunities.com/recipes/recipes-hot-cider/) - Bar Manager Luc Wittenberg, Tiny Bar, Providence This dolled-up hot cider is great as a one-off and scales up nicely to entertain a crowd. Simply multiply the number of guests by ingredients to achieve the correct batch volume. - [Northern Attitude](https://ediblerhody.ediblecommunities.com/recipes/recipes-northern-attitude/) - Bar Manager Luc Wittenberg, Tiny Bar, Providence Kefir is a great curveball ingredient for drinks that need acidity and tangy balance. This recipe is designed for curling up on the couch on a cool autumn evening. - [Local Jonah Crab Spaghetti with Pecorino Fonduta, Chili and Lemon](https://ediblerhody.ediblecommunities.com/recipes/recipes-local-jonah-crab-spaghetti-pecorino-fonduta-chili-and-lemon/) - Chef/co-owner Mark Bryson, Duck Press, Wakefield We love highlighting local Jonah crab on the menu, particularly with our homemade pastas. I enjoy this dish with a glass of La Raia Vineyards Gavi, a biodynamic white wine from the Piedmont region of Italy. - [Cranberry Walnut Sweet Potato Bread](https://ediblerhody.ediblecommunities.com/recipes/recipes-cranberry-walnut-sweet-potato-bread/) - Pastry Chef Kerri Spady, Ellie’s, Providence You will love this sweet potato recipe if you’re a pumpkin loaf fan! This bread is filled with roasted locally grown sweet potatoes and dotted with earthy walnuts and bright Fresh Meadow Farm cranberries, topped with a crispy brown sugar oat crumble. - [Pork Tenderloin with Celery Root and Green Apple Salad](https://ediblerhody.ediblecommunities.com/recipes/recipes-pork-tenderloin-celery-root-and-green-apple-salad/) - Chef/Co-owner Brian Kingsford and Co-owner Jennifer Matta, OTRA, Providence We love to serve seared pork tenderloin with a crisp salad of celery root and green apple with walnuts and Cotija cheese for a simple and light fall supper. - [Lemon Rasberry Tart](https://ediblerhody.ediblecommunities.com/recipes/recipes-lemon-rasberry-tart/) - This light, crispy and puckery lemon tart is a favorite treat in the Whisk Me Away kitchen and is best served among friends and loved ones. We recommend a dollop of whipped cream, or extra raspberry jam on the side—or both! - [Roasted Asparagus Risotto](https://ediblerhody.ediblecommunities.com/recipes/recipes-roasted-asparagus-risotto/) - Local spring asparagus shines in this favorite Italian dish. While risotto preparation requires attention, it’s the perfect meal to offer when helpers are in your kitchen and can share in the stirring. Be sure to taste as you go; the rice grains should be tender but still have a slight bite—when they get to that point, pull the pot off the heat and serve promptly. - [Gratineed Asparagus with Miso Cream and Sourdough Hazelnut Crunch](https://ediblerhody.ediblecommunities.com/recipes/recipes-gratineed-asparagus-miso-cream-and-sourdough-hazelnut-crunch/) - For this recipe that celebrates the first vegetable of spring, we use Moromi Shiro Miso, which is hand-crafted in small batches in North Stonington, Connecticut. The miso adds deep flavor and umami to the cream for a delicious side dish to be enjoyed with any simply prepared protein you prefer. - [Solstice Limonata](https://ediblerhody.ediblecommunities.com/recipes/recipes-solstice-limonata/) - This lemonade variation is a peppy tonic with warming botanical undertones. It’s a versatile batch preparation for a party, perfect on its own or paired with spirits. I get my turmeric from Foggy Notion Farm and honey from Farmacy Herbs. - [Boxing Day Highball](https://ediblerhody.ediblecommunities.com/recipes/recipes-boxing-day-highball/) - This is an easy batch drink to throw together for a party. Serve in a pitcher and let your guests add soda water and garnish as they desire. - [Cheesy Squash and Mushroom Baked Pasta](https://ediblerhody.ediblecommunities.com/recipes/recipes-cheesy-squash-and-mushroom-baked-pasta/) - Here’s a grown-up version of a mac ’n’ cheese! We’ve elevated this childhood favorite by adding puréed butternut squash to the creamy sauce while seared RI Mushroom Co. mushrooms play a starring role. This recipe also makes a great base for adding any local seasonal vegetables or proteins you desire. The squash sauce can be made in advance and refrigerated before completing the recipe. - [Grilled Scup With Charred Green Onion, Stone Fruit And Basil Vinaigrette](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-scup-charred-green-onion-stone-fruit-and-basil-vinaigrette/) - From Culinary Director Jason “JT” Timothy, Troop, Providence The scup for this dish can be enjoyed fileted or whole depending on your prefer¬ence, but serving it whole is a showstopper if you have multiple guests. The recipe works equally well for other “climate winner” seafood like black sea bass or grilled whole squid. - [Grilled Pork Chops with Corn Sauce and Peach Mostarda](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-pork-chops-corn-sauce-and-peach-mostarda/) - If you’re like me, when summer peaches arrive, I go right out and get a big bag. Sometimes my eyes are too big for my stomach, and I need to find a way to use them before they spoil. This mostarda is perfect for that. Store any extra sauce in the fridge—it’s great with meats, vegetables or even cheese. Here we also showcase sweet corn by first charring it in the husk, which steams it and gives a smoky flavor. The corn doesn't become waterlogged from boiling and will stay nice and yellow for a vibrant sauce. - [Squash Flower & Zucchini Aglio E Olio](https://ediblerhody.ediblecommunities.com/recipes/recipes-squash-flower-zucchini-aglio-e-olio/) - Executive Chef Gina Pezza, Vanda Cucina, Warwick Squash blossoms are a sought-after Italian summer delicacy, so if you see them for sale at a farm market or honor stand, grab them! The typical preparation would be fried and/or stuffed, but I wanted to share that the flower can be more than a vessel that holds ricotta. Here’s another way of using the flowers, especially ones that are broken or slightly wilted and can't be stuffed. This recipe showcases the summer veggie “tip to tail” in a perfect light pasta for the season. - [Charred Summer Bean Salad with Sicilian Tomato & Almond Pesto](https://ediblerhody.ediblecommunities.com/recipes/recipes-charred-summer-bean-salad-sicilian-tomato-almond-pesto/) - Executive Chef Gina Pezza, Vanda Cucina, Warwick This recipe showcases underappreciated summer beans, which can be the star of a meal—not just a side for your main entrée. The combination of charred, tangy, nutty and herby flavors will make this dish stand out on any table. Skip the tomato salads and transform your summertime abundance of cherry tomatoes into this versatile pesto. It can be used in pasta, on meats or on other vegetables! - [Summer Berry Eton Mess Sundae](https://ediblerhody.ediblecommunities.com/recipes/recipes-summer-berry-eton-mess-sundae/) - Executive Pastry Chef Alyssa Rosario, Bayberry Garden, Providence Inspired by the classic British dessert with vibrant hues and summer flavors, this Eton Mess Sundae celebrates the bounty of the season. Ideally, serve in clear glass sundae dishes so you can see the pretty layers. The three components can each be made in advance (or substitute store-bought meringues to shorten the prep time). Take it in stages and when it comes time to serve, dive in and enjoy! - [Lilac Spritz](https://ediblerhody.ediblecommunities.com/recipes/recipes-lilac-spritz/) - Owner/mixologist Willa Van Nostrand, Little Bitte & World’s Fair Gallery, Providence Floral cocktails can be misunderstood but DIY floral syrups actually ensure a gentle application of blossoms and are less intense than floral liqueurs and cordials. - [Linguine Con Vongole E Alghe (Linguine with Clams and Kelp)](https://ediblerhody.ediblecommunities.com/recipes/recipes-linguine-con-vongole-e-alghe-linguine-clams-and-kelp/) - Chef Marc Murphy, MM Kitchen Studio, Tribeca Linguine con vongole is one of those pasta dishes that you can find basically anywhere in coastal Italy. Mysteriously, in the U.S., it’s often presented cloaked in a tomato-based sauce, which is not how you’d find it in Italy (though they might throw in a handful of fresh chopped tomatoes at the end). I’ve discovered the magic of adding kelp, by enhancing this classic with a nutritional twist. Introducing it towards the end of cooking, alongside the parsley, enriches the dish with nutrients and an exquisite umami depth, all without overshadowing the traditional flavors. - [Grilled Veggie Bowl with Tomato Confit and Poached Eggs](https://ediblerhody.ediblecommunities.com/recipes/recipes-grilled-veggie-bowl-tomato-confit-and-poached-eggs/) - Executive Chef/Food and Beverage Director Glaister B. Knight The Living Room at The Brenton Hotel, Newport I always try to showcase my personal favorites on any menu, especially my love for vegetables. I source all the ingredients for this dish from the Farm Fresh RI Market Mobile. They source locally grown produce from around Rhode Island and deliver it right to my kitchen. - [Spring Martinez](https://ediblerhody.ediblecommunities.com/recipes/recipes-spring-martinez/) - Edible blossoms add color, scent, flavor and theatrics. I like to use mild-scented floral petals (tulips) to garnish drinks and reserve more fragrant varieties (lilacs, roses) for flavoring syrups and infusions. - [Jamaican Jerk Shrimp with Sweet Potato Butter](https://ediblerhody.ediblecommunities.com/recipes/recipes-jamaican-jerk-shrimp-sweet-potato-butter/) - I love representing my native Jamaica whenever I can, especially with this dish—it’s spicy and well-balanced and it’s one of my favorite dishes to make. Most of the ingredients are locally grown except for the shrimp and habanero peppers. - [Hibiscus Fizz](https://ediblerhody.ediblecommunities.com/recipes/recipes-hibiscus-fizz/) - Lead Bartender Jared Dauphinais, O’Brien & Brough, Bristol Here I used the dried Roselle Hibiscus (Hibiscus sabdariffa) that added amazing color to my garden all summer and infused it into a syrup with baking spices that add warmth to the beautiful pink-hued cocktail. You can easily substitute with hibiscus tea, which is widely available. - [White Oak Manhattan](https://ediblerhody.ediblecommunities.com/recipes/recipes-white-oak-manhattan/) - From Proprietor Adam O’Brien, O’Brien & Brough, Bristol Most American whiskey is aged in white oak barrels, and some of the best tasting acorns also happen to grow on those same oak trees. Bringing the two together makes for a perfect fall variation on the classic Manhattan. This “freezer-style” Manhattan recipe gives you the option of going out to forage and process your own roasted acorns (a fun but laborious task), but to save time and effort, you can purchase roasted acorn coffee and infuse in a jar with sherry as you would the foraged acorns. - [Apple-Semolina Mini Tartlets](https://ediblerhody.ediblecommunities.com/recipes/recipes-apple-semolina-mini-tartlets/) - Pastry Chef Kerri Spady, Ellie’s, Providence This perfect bite-sized autumn treat is full of sweet apples, warm spices and toasted semolina. Not only is the apple butter in this recipe delicious, it’s also tasty on toast or served warm over vanilla ice cream. If you don’t have time to make the apple butter from scratch (a good rainy day project), store-bought will work just fine. Visit Steere Orchards or Four Town Farm for the apples and for locally sourced apple butter, too. - [Cider-Glazed Pork Loin with Fall Vegetables and Roasted Apples](https://ediblerhody.ediblecommunities.com/recipes/recipes-cider-glazed-pork-loin-fall-vegetables-and-roasted-apples/) - Chef/co-owner Beau Vestal, New Rivers, Providence This is a quick and easy go-to recipe for our family during the autumn months. Brining the pork overnight makes it moist and juicy. Cook down the cider in advance to save time and, as always, try to get the best pork and vegetables you can. This works plated individually, or it can be served on a platter family style. Any leftover pork makes delicious sandwiches the next day! - [Couscous Avec Fruits De Mer](https://ediblerhody.ediblecommunities.com/recipes/recipes-couscous-avec-fruits-de-mer/) - Executive Chef Andy Gould, Celeste, Narragansett This beautiful Mediterranean-inspired dish highlights seafood from our local waters—all served with a light tomato-fennel broth over the Sardinian pasta called fregola. The recipe will make more tomato broth than you’ll need but stock the freezer with the extra for when you want a simple spaghetti or to make this dish again. - [Sun Gold Daiquiri](https://ediblerhody.ediblecommunities.com/recipes/recipes-sun-gold-daiquiri/) - General Manager Kellsie Calisto, Nana’s Westerly, Westerly In the summer I take stock of the veggies at the farmers market and surrounding farms and run with those ingredients. - [Dirty Miso Martini](https://ediblerhody.ediblecommunities.com/recipes/recipes-dirty-miso-martini/) - General Manager Kellsie Calisto, Nana’s Westerly, Westerly This umami bomb of a Martini uses some of the same favorite ingredients we use at Nana’s, like Chef James’s shoyu and miso. As it turns out, the shoyu adds depth and complexity to drinks the same way it does to our food from the kitchen. - [Mushroom Bourguignon Over Creamy Polenta](https://ediblerhody.ediblecommunities.com/recipes/recipes-mushroom-bourguignon-over-creamy-polenta/) - From Chefs/co-owners Deanna Marandola and Tracy DeFusco, Amaryllis, Providence This recipe is a crowd pleaser—perfect for meat eaters and vegetarians alike and a delightful holiday entrée or a comforting winter weeknight dinner. We source our mushrooms from Oak Owl Farms in Seekonk but you can use a blend of supermarket mushrooms—just be sure to mix it up. We like shiitake, lion’s mane and oyster mushroom varieties for their flavor and health benefits. Start by making the dashi mushroom stock to get that umami flavor, but store-bought mushroom or beef stock work fine, too. - [Chouriço & Pepper Shakshuka](https://ediblerhody.ediblecommunities.com/recipes/recipes-chouri-o-pepper-shakshuka/) - When I first tasted shakshuka, with its gently poached eggs nestled in a spiced tomato and bell pepper sauce, I was instantly reminded of the comforting flavors of Portuguese chouriço and peppers. In my recipe, I merge these flavors, creating a sauce infused with onion, green bell pepper, and heavily seasoned chouriço, which delivers notes of paprika, chili, and garlic in every bite. The highlight of this dish? Breaking into those soft-poached eggs with a piece of crusty bread, and allowing it to soak up all the flavors from the sauce for that perfect bite. This recipe is excerted with permission from the Feast & Fettle Cookbook (Countryman Press, 2023). - [Blood Orange Creme Caramel](https://ediblerhody.ediblecommunities.com/recipes/recipes-blood-orange-creme-caramel/) - For this classic custard dessert, we love adding our favorite blood orange citrus in the winter for its vibrance and sweet flavor along with some cardamom for a little spice. We also love this custard recipe because you can change out the flavors with the seasons. - [Beet Walnut Muhammara](https://ediblerhody.ediblecommunities.com/recipes/recipes-beet-walnut-muhammara/) - This crimson-colored spread is one of the prettiest ones we make and one of the simplest recipes. It is also our most requested! Serve it as we do with toasted pita bread or as part of a crudité platter. - [Matunuck Oyster Bar Clams & Linguine](https://ediblerhody.ediblecommunities.com/recipes/recipes-matunuck-oyster-bar-clams-linguine/) - Local and delicious and loaded with fresh clams, our clams and linguine is an original classic at Matunuck Oyster Bar. ## Videos - [Here's How! Cocktails - Barefoot in the Grass](https://ediblerhody.ediblecommunities.com/video/video-heres-how-cocktails-barefoot-grass/) - [Trap Fishing with the Wheelers](https://ediblerhody.ediblecommunities.com/video/video-trap-fishing-wheelers/) - [The Hard-Pressed Cider Company Video](https://ediblerhody.ediblecommunities.com/video/video-hard-pressed-cider-company-video/) - The Hard-Pressed Cider Company from Edible Rhody on Vimeo. - [A Year on the Farm with Red Planet Vegetables](https://ediblerhody.ediblecommunities.com/video/year-farm-red-planet-vegetables/) - Meet farmers Catherine Mardosa and Matt Tracy, owners and founders of Red Planet Vegetables. See their farm through four seasons of the year and hear firsthand what inspires and challenges these two Rhode Island farmers. - [Grilled Point Judith Sea Scallops and Boston Bibb Salad with Corn and Bacon](https://ediblerhody.ediblecommunities.com/video/grilled-point-judith-sea-scallops-and-boston-bibb-salad-corn-and-bacon/) - Join Executive Chef Joe Collins of The Sea Goose Grill & Raw Bar in Westerly, Rhode Island, as he prepares his delicious recipe for Grilled Point Judith Sea Scallops and Boston Bibb Salad with Corn and Bacon. - [Melissa’s Toasted Coconut Cake](https://ediblerhody.ediblecommunities.com/video/television-radio-melissa-s-toasted-coconut-cake/) - Executive Pastry Chef Melissa Denmark of Gracie's and Ellie's Bakery in Providence, Rhode Island, shows us how to bake her delicious Toasted Coconut Cake. Melissa was voted a 2016 Local Hero for Food Artisan by the readers of Edible Rhody magazine. - [Quahogging on Narragansett Bay](https://ediblerhody.ediblecommunities.com/video/quahogging-narragansett-bay/) - Watch and learn what it's like to be a quahogger on Narragansett Bay with Dave Andrade of Andrade's Catch in Bristol, Rhode Island. Hear from Dave about his life on the water and about his family-run seafood market that supplies shellfish to some of Rhode Island's most renowned restaurants. - [Matunuck Oyster Bar Stew](https://ediblerhody.ediblecommunities.com/video/television-matunuck-oyster-bar-stew/) - Join Executive Chef Jeff Cruff of Matunuck Oyster Bar as he takes you through the steps to prepare his delicious oyster stew. - [Providence Granola Project in Action](https://ediblerhody.ediblecommunities.com/video/television-providence-granola-project-action/) - Step inside the Providence Granola Project and hear directly from recent refugees on how making good food empowers them and our community at the same time. Filmed, edited, and produced by David H. Wells. - [Mount Hope Farm is a Beautiful Destination for Family in Bristol](https://ediblerhody.ediblecommunities.com/video/television-mount-hope-farm-beautiful-destination-family-bristol/) - Visit beautiful Mount Hope Farm in Bristol, Rhode Island and find out why this historic property overlooking Narragansett Bay is a destination for food lovers of all ages. - [The O'Connor Family Affair at Nickle Creek Vineyard](https://ediblerhody.ediblecommunities.com/video/video-oconnor-family-affair-nickle-creek-vineyard/) - Visit one of Rhode Island's newest vineyards, deep in the heart of Foster, Rhode Island. Take a virtual vineyard tour and find out how Steve and Sheri O'Connor grow their grapes and make over a dozen tempting wines, all while raising a family on the farm. - [Rhode Island's Newest Cheesemakers at Sweet & Salty Farm](https://ediblerhody.ediblecommunities.com/video/video-rhode-islands-newest-cheesemakers-sweet-salty-farm/) - Meet Rhode Island's newest cheesemakers, Andrew Morley and Laura Haverland, down on their farm in Little Compton. See how they make their delicious, fresh yogurt and manage a herd of sweet, but sometimes stubborn Jersey cows. Read our story on Sweet & Salty Farm. - [Heirloom Tomato Salad with Chef Richard Allaire of Metacom Kitchen](https://ediblerhody.ediblecommunities.com/video/video-heirloom-tomato-salad-chef-richard-allaire-metacom-kitchen/) - Chef/owner Richard Allaire of Metacom Kitchen in Warren, Rhode Island takes you step by step to make his tempting summer recipe, Heirloom Tomato Salad with Gorgonzola, Shaved Cauliflower, Swiss Chard Pesto & Cherry Tomato-Coriander Vinaigrette. - [See What's Cooking Inside Hope & Main](https://ediblerhody.ediblecommunities.com/video/video-see-whats-cooking-inside-hope-main/) - Go inside Hope & Main, the new food business incubator in Warren, Rhode Island, and see what's cooking! - [Meet the Artisans of the Chocolate Delicacy in Warwick](https://ediblerhody.ediblecommunities.com/video/video-meet-artisans-chocolate-delicacy-east-greenwich/) - Meet the owners of the Chocolate Delicacy in Warwick, Rhode Island, and get a behind the scenes peek at what goes into making deliciously handmade confections. - [A Visit to Eli's Kitchen in Warren](https://ediblerhody.ediblecommunities.com/video/video-visit-elis-kitchen-warren/) - Edible Rhody visits Eli's Kitchen in Warren, Rhode Island. Video by Rupert Whiteley - [Lots of Hope and the Manton Bend Community Garden](https://ediblerhody.ediblecommunities.com/video/video-lots-hope-and-manton-bend-community-garden/) - The City of Providence teams up with Southside Community Land Trust to create Lots of Hope, a community garden initiative to support and create community garden space throughout the city. This video explores the first completed project: Manton Bend Community Garden. ## Categories - [Uncategorized](https://ediblerhody.ediblecommunities.com/category/uncategorized/) - [Eat](https://ediblerhody.ediblecommunities.com/category/eat/) - [Drink](https://ediblerhody.ediblecommunities.com/category/drink/) - [Shop](https://ediblerhody.ediblecommunities.com/category/shop/) - [Things to do](https://ediblerhody.ediblecommunities.com/category/things-do/) - [Recipes](https://ediblerhody.ediblecommunities.com/category/seasonal-recipes/) - [Food for Thought](https://ediblerhody.ediblecommunities.com/category/food-thought/) - [About Us](https://ediblerhody.ediblecommunities.com/category/about-us/) - [Video](https://ediblerhody.ediblecommunities.com/category/video/) - [Guide Type](https://ediblerhody.ediblecommunities.com/category/st-guide-type/) - This is created due to tracking the Guide categories. - [Delicatessen](https://ediblerhody.ediblecommunities.com/category/st-guide-type/4687/) - 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[Alcohol Free](https://ediblerhody.ediblecommunities.com/tag/alcohol-free/) - [Artichoke](https://ediblerhody.ediblecommunities.com/tag/artichoke/) - [Bacon](https://ediblerhody.ediblecommunities.com/tag/bacon/) - [Bar](https://ediblerhody.ediblecommunities.com/tag/bar/) - [Beekeeping](https://ediblerhody.ediblecommunities.com/tag/beekeeping/) - [Books](https://ediblerhody.ediblecommunities.com/tag/books/) - [Breakfast & Brunch](https://ediblerhody.ediblecommunities.com/tag/breakfast-brunch/) - [Brewery](https://ediblerhody.ediblecommunities.com/tag/brewery/) - [Cake](https://ediblerhody.ediblecommunities.com/tag/cake/) - [Cheese](https://ediblerhody.ediblecommunities.com/tag/cheese/) - [Composting](https://ediblerhody.ediblecommunities.com/tag/composting/) - [Edible Guides](https://ediblerhody.ediblecommunities.com/tag/edible-guides/) - [Fisher](https://ediblerhody.ediblecommunities.com/tag/fisher/) - [Gluten-Free](https://ediblerhody.ediblecommunities.com/tag/gluten-free/) - [Honey](https://ediblerhody.ediblecommunities.com/tag/honey/) - [Spring Recipes](https://ediblerhody.ediblecommunities.com/tag/season-spring-recipes/) - [Asparagus](https://ediblerhody.ediblecommunities.com/tag/asparagus/) - [Caterer](https://ediblerhody.ediblecommunities.com/tag/caterer/) - [Cider](https://ediblerhody.ediblecommunities.com/tag/cider/) - [Condiments](https://ediblerhody.ediblecommunities.com/tag/condiments/) - [Cookbook](https://ediblerhody.ediblecommunities.com/tag/cookbook/) - [Cookies](https://ediblerhody.ediblecommunities.com/tag/cookies/) - [Couscous](https://ediblerhody.ediblecommunities.com/tag/couscous/) - [Egg](https://ediblerhody.ediblecommunities.com/tag/egg/) - [Events](https://ediblerhody.ediblecommunities.com/tag/events/) - [Fishing](https://ediblerhody.ediblecommunities.com/tag/fishing/) - [Summer Recipes](https://ediblerhody.ediblecommunities.com/tag/season-summer-recipes/) - [Ranch](https://ediblerhody.ediblecommunities.com/tag/ranch/) - [Avocado](https://ediblerhody.ediblecommunities.com/tag/avocado/) - [BBQ Restaurants](https://ediblerhody.ediblecommunities.com/tag/bbq-restaurants/) - [Beans](https://ediblerhody.ediblecommunities.com/tag/beans/) - [Beef](https://ediblerhody.ediblecommunities.com/tag/beef/) - [Candy Store](https://ediblerhody.ediblecommunities.com/tag/candy-store/) - [Canning & Preserving](https://ediblerhody.ediblecommunities.com/tag/canning-preserving/) - [Chef](https://ediblerhody.ediblecommunities.com/tag/chef/) - [Christmas](https://ediblerhody.ediblecommunities.com/tag/christmas/) - [Coffee](https://ediblerhody.ediblecommunities.com/tag/coffee/) - [Dessert](https://ediblerhody.ediblecommunities.com/tag/dessert/) - [Flowers](https://ediblerhody.ediblecommunities.com/tag/flowers/) - [Foraging](https://ediblerhody.ediblecommunities.com/tag/foraging/) - [Winter Recipes](https://ediblerhody.ediblecommunities.com/tag/season-winter-recipes/) - [Local Heroes](https://ediblerhody.ediblecommunities.com/tag/local-heroes/) - [Maple Syrup](https://ediblerhody.ediblecommunities.com/tag/maple-syrup/) - [Beets](https://ediblerhody.ediblecommunities.com/tag/beets/) - [Cheese Shop](https://ediblerhody.ediblecommunities.com/tag/cheese-shop/) - [Cocktail](https://ediblerhody.ediblecommunities.com/tag/cocktail/) - [Comfort Food](https://ediblerhody.ediblecommunities.com/tag/comfort-food/) - [Drink Recipes](https://ediblerhody.ediblecommunities.com/tag/drink-recipes/) - [Notable Edibles](https://ediblerhody.ediblecommunities.com/tag/notable-edibles/) - [Pasta](https://ediblerhody.ediblecommunities.com/tag/pasta/) - [Yogurt](https://ediblerhody.ediblecommunities.com/tag/yogurt/) - [Brussels Sprouts](https://ediblerhody.ediblecommunities.com/tag/brussels-sprouts/) - [Caribbean Restaurants](https://ediblerhody.ediblecommunities.com/tag/caribbean-restaurants/) - [Charcuterie](https://ediblerhody.ediblecommunities.com/tag/charcuterie/) - [Coffee Shop](https://ediblerhody.ediblecommunities.com/tag/coffee-shop/) - [Distillery](https://ediblerhody.ediblecommunities.com/tag/distillery/) - [Fermenting](https://ediblerhody.ediblecommunities.com/tag/fermenting/) - [Fruit](https://ediblerhody.ediblecommunities.com/tag/fruit/) - [Gin](https://ediblerhody.ediblecommunities.com/tag/gin/) - [Producer](https://ediblerhody.ediblecommunities.com/tag/producer/) - [Rice](https://ediblerhody.ediblecommunities.com/tag/rice/) - [Sustainability](https://ediblerhody.ediblecommunities.com/tag/sustainability/) - [Artisan](https://ediblerhody.ediblecommunities.com/tag/artisan/) - [Blueberry](https://ediblerhody.ediblecommunities.com/tag/blueberry/) - [Chicken](https://ediblerhody.ediblecommunities.com/tag/chicken/) - [CSA](https://ediblerhody.ediblecommunities.com/tag/csa/) - [Main Dish](https://ediblerhody.ediblecommunities.com/tag/main-dish/) - [Pies & Tarts](https://ediblerhody.ediblecommunities.com/tag/pies-tarts/) - [Winery](https://ediblerhody.ediblecommunities.com/tag/winery/) - [Carrot](https://ediblerhody.ediblecommunities.com/tag/carrot/) - [Farmers Market](https://ediblerhody.ediblecommunities.com/tag/farmers-market/) - [Food Tour](https://ediblerhody.ediblecommunities.com/tag/food-tour/) - [Restaurants](https://ediblerhody.ediblecommunities.com/tag/restaurants/) - [Rum](https://ediblerhody.ediblecommunities.com/tag/rum/) - [Cabbage](https://ediblerhody.ediblecommunities.com/tag/cabbage/) - [Citrus](https://ediblerhody.ediblecommunities.com/tag/citrus/) - [Fish](https://ediblerhody.ediblecommunities.com/tag/fish/) - [Fish Market](https://ediblerhody.ediblecommunities.com/tag/fish-market/) - [How to Grill](https://ediblerhody.ediblecommunities.com/tag/how-grill/) - [Neighborhood Guide](https://ediblerhody.ediblecommunities.com/tag/neighborhood-guide/) - [Nuts](https://ediblerhody.ediblecommunities.com/tag/nuts/) - [Shops & Markets](https://ediblerhody.ediblecommunities.com/tag/shops-markets/) - [Side Dishes](https://ediblerhody.ediblecommunities.com/tag/side-dishes/) - [Cauliflower](https://ediblerhody.ediblecommunities.com/tag/cauliflower/) - [Cranberry](https://ediblerhody.ediblecommunities.com/tag/cranberry/) - [Food Truck](https://ediblerhody.ediblecommunities.com/tag/food-truck/) - [French Restaurants](https://ediblerhody.ediblecommunities.com/tag/french-restaurants/) - [Pick Your Own](https://ediblerhody.ediblecommunities.com/tag/pick-your-own/) - [Salad](https://ediblerhody.ediblecommunities.com/tag/salad/) - [Tequila](https://ediblerhody.ediblecommunities.com/tag/tequila/) - [Vegan](https://ediblerhody.ediblecommunities.com/tag/vegan/) - [Grocery Store](https://ediblerhody.ediblecommunities.com/tag/grocery-store/) - [Sweeteners](https://ediblerhody.ediblecommunities.com/tag/sweeteners/) - [Travel](https://ediblerhody.ediblecommunities.com/tag/travel/) - [Vegetarian](https://ediblerhody.ediblecommunities.com/tag/vegetarian/) - [Vodka](https://ediblerhody.ediblecommunities.com/tag/vodka/) - [Snacks](https://ediblerhody.ediblecommunities.com/tag/snacks/) - [Things to Do](https://ediblerhody.ediblecommunities.com/tag/things-do/) - [Travel Destinations](https://ediblerhody.ediblecommunities.com/tag/travel-destinations/) - [Vegetables](https://ediblerhody.ediblecommunities.com/tag/vegetables/) - [Whiskey](https://ediblerhody.ediblecommunities.com/tag/whiskey/) - [Grapefruit](https://ediblerhody.ediblecommunities.com/tag/grapefruit/) - [Holidays](https://ediblerhody.ediblecommunities.com/tag/holidays/) - [Ice Cream Shop](https://ediblerhody.ediblecommunities.com/tag/ice-cream-shop/) - [Lamb](https://ediblerhody.ediblecommunities.com/tag/lamb/) - [Soups & Stews](https://ediblerhody.ediblecommunities.com/tag/soups-stews/) - [When to Plant](https://ediblerhody.ediblecommunities.com/tag/when-plant/) - [Wine](https://ediblerhody.ediblecommunities.com/tag/wine/) - [Spreads, Sauces, & Dips](https://ediblerhody.ediblecommunities.com/tag/spreads-sauces-dips/) - [Sustainable Food](https://ediblerhody.ediblecommunities.com/tag/sustainable-food/) - [Corn](https://ediblerhody.ediblecommunities.com/tag/corn/) - [Juice Bar](https://ediblerhody.ediblecommunities.com/tag/juice-bar/) - [Lemon](https://ediblerhody.ediblecommunities.com/tag/lemon/) - [Pork](https://ediblerhody.ediblecommunities.com/tag/pork/) - [Cucumber](https://ediblerhody.ediblecommunities.com/tag/cucumber/) - [Japanese Restaurants](https://ediblerhody.ediblecommunities.com/tag/japanese-restaurants/) - [Kitchen Supply Store](https://ediblerhody.ediblecommunities.com/tag/kitchen-supply-store/) - [Eggplant](https://ediblerhody.ediblecommunities.com/tag/eggplant/) - [Specialty Shop](https://ediblerhody.ediblecommunities.com/tag/specialty-shop/) - [Fennel](https://ediblerhody.ediblecommunities.com/tag/fennel/) - [Thanksgiving](https://ediblerhody.ediblecommunities.com/tag/thanksgiving/) - [Shrimp](https://ediblerhody.ediblecommunities.com/tag/shrimp/) - [Ginger](https://ediblerhody.ediblecommunities.com/tag/ginger/) - [Mexican Restaurants](https://ediblerhody.ediblecommunities.com/tag/mexican-restaurants/) - [Seafood](https://ediblerhody.ediblecommunities.com/tag/seafood/) - [Green Bean](https://ediblerhody.ediblecommunities.com/tag/green-bean/) - [Turkey](https://ediblerhody.ediblecommunities.com/tag/turkey/) - [Greens](https://ediblerhody.ediblecommunities.com/tag/greens/) - [Noodle Shops](https://ediblerhody.ediblecommunities.com/tag/noodle-shops/) - [Herbs](https://ediblerhody.ediblecommunities.com/tag/herbs/) - [Peach](https://ediblerhody.ediblecommunities.com/tag/peach/) - [Kale](https://ediblerhody.ediblecommunities.com/tag/kale/) - [Pomegranate](https://ediblerhody.ediblecommunities.com/tag/pomegranate/) - [Raspberry](https://ediblerhody.ediblecommunities.com/tag/raspberry/) - [Rhubarb](https://ediblerhody.ediblecommunities.com/tag/rhubarb/) - [Strawberry](https://ediblerhody.ediblecommunities.com/tag/strawberry/) - [Mushroom](https://ediblerhody.ediblecommunities.com/tag/mushroom/) - [Vegetarian Restaurants](https://ediblerhody.ediblecommunities.com/tag/vegetarian-restaurants/) - [Peas](https://ediblerhody.ediblecommunities.com/tag/peas/) - [Peppers](https://ediblerhody.ediblecommunities.com/tag/peppers/) - [Potato](https://ediblerhody.ediblecommunities.com/tag/potato/) - [Pumpkin](https://ediblerhody.ediblecommunities.com/tag/pumpkin/) - [Radish](https://ediblerhody.ediblecommunities.com/tag/radish/) - [Salad Greens](https://ediblerhody.ediblecommunities.com/tag/salad-greens/) - [Spinach](https://ediblerhody.ediblecommunities.com/tag/spinach/) - [Summer Squash](https://ediblerhody.ediblecommunities.com/tag/summer-squash/) - [Sweet Potato](https://ediblerhody.ediblecommunities.com/tag/sweet-potato/) - [Tomatoes](https://ediblerhody.ediblecommunities.com/tag/tomatoes/) - [Winter Squash](https://ediblerhody.ediblecommunities.com/tag/winter-squash/) - [juice](https://ediblerhody.ediblecommunities.com/tag/juice/) - [wineries](https://ediblerhody.ediblecommunities.com/tag/wineries/) - [Farm fresh](https://ediblerhody.ediblecommunities.com/tag/farm-fresh/) - [recipes](https://ediblerhody.ediblecommunities.com/tag/recipes/) - [Jacques pepin](https://ediblerhody.ediblecommunities.com/tag/jacques-pepin/) - [cocktails](https://ediblerhody.ediblecommunities.com/tag/cocktails/) - [winter cocktails](https://ediblerhody.ediblecommunities.com/tag/winter-cocktails/) - [vegetarian recipes](https://ediblerhody.ediblecommunities.com/tag/vegetarian-recipes/) - [shop](https://ediblerhody.ediblecommunities.com/tag/shop/) - [gifts](https://ediblerhody.ediblecommunities.com/tag/gifts/) - [holiday](https://ediblerhody.ediblecommunities.com/tag/holiday/) - [winter](https://ediblerhody.ediblecommunities.com/tag/winter/) - [bake sale](https://ediblerhody.ediblecommunities.com/tag/bake-sale/) - [cocktail recipes](https://ediblerhody.ediblecommunities.com/tag/cocktail-recipes/) - [spring](https://ediblerhody.ediblecommunities.com/tag/spring/) - [green crab](https://ediblerhody.ediblecommunities.com/tag/green-crab/) - [farms](https://ediblerhody.ediblecommunities.com/tag/farms/) - [Cooking Fresh Weeknight](https://ediblerhody.ediblecommunities.com/tag/cooking-fresh-weeknight-2/) - [farming](https://ediblerhody.ediblecommunities.com/tag/farming/) - [heirloom](https://ediblerhody.ediblecommunities.com/tag/heirloom/) - [pick-your-own](https://ediblerhody.ediblecommunities.com/tag/pick-your-own-2/) - [chef diary](https://ediblerhody.ediblecommunities.com/tag/chef-diary/) - [Courtland club](https://ediblerhody.ediblecommunities.com/tag/courtland-club/) - [hotel viking](https://ediblerhody.ediblecommunities.com/tag/hotel-viking/) - [newport](https://ediblerhody.ediblecommunities.com/tag/newport/) - [microfarming](https://ediblerhody.ediblecommunities.com/tag/microfarming/) - [summer cocktail recipes](https://ediblerhody.ediblecommunities.com/tag/summer-cocktail-recipes/) - [the cooked goose](https://ediblerhody.ediblecommunities.com/tag/the-cooked-goose/) - [westerly](https://ediblerhody.ediblecommunities.com/tag/westerly/) - [middletown](https://ediblerhody.ediblecommunities.com/tag/middletown/) ## Guide Tags - [farm and garden supplies](https://ediblerhody.ediblecommunities.com/guide_tag/2906/) - [living museum](https://ediblerhody.ediblecommunities.com/guide_tag/2904/) - [cranberry bog](https://ediblerhody.ediblecommunities.com/guide_tag/2895/) - [sandwich shop](https://ediblerhody.ediblecommunities.com/guide_tag/2893/) - [volunteer](https://ediblerhody.ediblecommunities.com/guide_tag/2591/) ## Publishers - [Edible Rhody](https://ediblerhody.ediblecommunities.com/publisher/edible-rhody/)