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Spring 2008 Table of Contents

Edible Rhody Spring 2008 Contents

DEPARTMENTS
4 GRIST FOR THE MILL
6 NOTABLE EDIBLES
18 EDIBLE NATION
The Pleasures of Eating
23 GREEN SCENE
24 EDIBLE EVENTS
26 RHODE TRIP
Chariho and the Surrounds
29 VEGETABLE MATTER
Rhubarb—A Tart Treat
34 COOKING FRESH
36 FOOD HEROES
John Elkhay • Raising Awareness, Funding and Flavor with Chefs for CF
48 FROM THE EARTH
Charlie’s Sugarhouse • Out of a Cloud of Steam, Pure New England Magic
52 RHODESIDE DIARIES
Pie Me!
54 FARM FRESH
Rhode Island
55 ADVERTISER DIRECTORY
58

LAST BITE

page 16 page 48

page 30

 

FEATURES
8 ARTISANS • FRESH PASTA
Delicate Hands at Work
12 FOODWAYS • LEN CABRAL
Spinning Tales of Food with a Blend of Tradition—Kids Eat It Up!
16 CURDS & WHEY • NARRAGANSETT CREAMERY
Artisan Cheese Finally Comes of Age in Rhode Island
30 IN THE KITCHEN • DEREK WAGNER OF NICK’S ON BROADWAY
The Intersection of Science and Art—Cooking with Simplicity and Seasonality
40 ON THE BAY • SQUID
Rhode Island Fleet Feeds a Nation’s Appetite
43 SQUID 101
46 HANDMADE • SCIALO BROS. BAKERY
The Tradition Is Baked Right In
COVER
Lemon Tarts from Scialo Bros. Bakery
By Thad Russell

RECIPES

Creamed Mushroom Soup with Spring Onions and Goat Cheese

Esther’s French Style Meat Pie

Galinha Guesada

Risi E Bisi with Prosciutto Di Parma

Meyer Lemon Tart

Crispy Marinated Tuna with Soy Dipping Sauce

Squid Salad

Jagacida (Rice & Beans)

Stewed Rhubarb

Herb-Roasted Duck Breast
with Chive Butter & Golden Carrot-Potato Mash

Strawberry Cobbler with Shortcake Topping

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