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Spring 2007 – Premiere Issue

 
DEPARTMENTS
  FEATURES
4 GRIST FOR THE MILL
6 PUBLISHERS LETTER
7 OUR CONTRIBUTORS
8 NOTABLE EDIBLES
10 EDIBLE EVENTS
18 HANDMADE
Artisan foods.
32 WORKING THE LAND
The story behind Farm Fresh Rhode Island.
35 FARM FRESH RHODE ISLAND
36 COOKING FRESH
38 IN THE GARDEN
If this is spring, it must be time for fresh veggies from in the garden.
42 RHODESIDE DIARIES
Whence came the first New York system?
44 ADVERTISER DIRECTORY
46 THE LAST BITE
  COVER
Quahogs in hand.
by Chip Riegel
11 IN THE FRIDGE
At Home in the Kitchen with Johanne Killeen and George Germon
14 ON THE BAY
Quintessential Quahogs
21 IN THE KITCHEN
Behind the Scenes with Bruce Tillinghast of New Rivers
26 FROM THE EARTH
Community Supported Agriculture
A CSA Sampling.
29 FERMENTATIONS
A Taste of History
Greenvale Vineyards.
40 ARTISANS
Grounds for Optimism
Local Roasters are Dispersing the clouds in your Coffee.
 

RECIPES

Vintner’s Spaghetti

Quahog Chili

Ma Tucker’s Quahog Chowder

Asparagus Sauté with Mustard and Spring Herb Butter

Littlenecks Steamed with Garlic, Fennel and Fire-Roasted Tomatoes

Rhubarb and Strawberry Compote with Red Wine

Orange Butter Cake

Swordfish with Tomato,
Olive, Caper Sauce

Lemon Scented Pea Risotto

Roasted Asparagus with
Prosciutto

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