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Spring 2009 Table of Contents

CONTENTS
SPRING 2009
page 40 page 36 page 8 page 22
DEPARTMENTS
4 GRIST FOR THE MILL
6 NOTABLE EDIBLES
13 EDIBLE INK
16 COOKING FRESH
Spring Recipes
33 POCKET SIZE
35 BELLYFUL
36 FOOD HEROES
40 GREEN SCENE
41 FARM FRESH RHODE
ISLAND
42 RHODESIDE DIARIES
45 EDIBLE EVENTS
46 ADVERTISER DIRECTORY
50 LAST BITE
FEATURES
8 LOCAL FORAGER • EATING RHODE ISLAND
By Jan Faust Dane
10 FOODWAYS • MARIA MEZA OF EL RANCHO
Grande
By Johnette Rodriguez
18 GARDEN VARIETIES • SOWING SEEDS
By Genie McPherson Trevor
22 IN THE KITCHEN • CHEF TERRANCE MAUL OF THE UP RIVER CAFÉ
By Martha M. Murphy
26 FROM THE EARTH • GETTING YOUR GOAT
By Lesley Freeman Riva
30 EDIBLE NATION • A FISH ON YOUR DISH
By Rick Moonen & Clare Leschin-Hoar
  COVER Bowl of Pho, by Thad Russell
 

RECIPES

El Rancho Grande Aztec Salad

El Rancho Grande Mexican Rice

El Rancho Grande Flan

Beau Vestal’s Wild Onion Pesto

Up River Café Proscuitto-Wrapped Cod Loin Over Vegetable Cake with Spring Pea Sauce

Fresh Strawberry Rhubarb Pie

Lobster and Asparagus Agnolloti

Warm Spring Vegetable Salad

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