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Winter 2007 Table of Contents


DEPARTMENTS
4 GRIST FOR THE MILL
6 NOTABLE EDIBLES
12 VEGETABLE MATTER
Kale to the Chef:
It Isn’t Just a Garnish Anymore
40 RHODE TRIP
An Edible Itinerary
Providence
44 COOKING FRESH
52 RHODESIDE DIARIES
Working Antiques
Lesser-Known Diners
of Greater Rhode Island
54 FARM FRESH RHODE ISLAND
55 ADVERTISER DIRECTORY
58 THE LAST BITE
COVER
Newport Storm Ale
by Carole Topalian
FEATURES
8 ARTISANS • Sweenor’s & the Chocolate Delicacy
A Little Taste of Roald Dahl Right in Rhode Island
14 HOME ON THE RANGE • Neath Pal
At Home with Cambodian Flavor
18 FERMENTATIONS • Newport Storm
Days and Nights with Derek Luke
22 CLASS ACT • Chez Nicole
Home Cooking with a French Twist
27 FOOD HEROES • Drop In and Decorate
Food for Good
30 IN THE KITCHEN • Champe Speidel of Persimmon
Kitchen Craft in Bristol
34 ON THE BAY • Watch Hill Oysters
Jeff Gardner Remains Loyal to the Elements
49 FROM THE EARTH • Stoney Hill Cattle Company
Two Sisters Stay Close to the Farm

RECIPES

Frozen Meyer Lemon Parfait with Spiced Milk Broth and Almond Praline

Portuguese Kale Soup

Cambodian Spring Roll “Nime Chow”

Wood Grilled Baguette with Coconut and Scallion Dipping Sauce

Lemongrass Marinated Skirt Steak

Pear Clafoutis

Warm Goat Cheese Salad

Boeuf Bourguignon

Warm Salad of Fingerling Potatoes

Seared Pollack with a Ragout of Mussels and Brussels Sprouts Leaves

Scallop Chowder

Pistewala Murgh (Pistachio Chicken)

Crêpes with Chocolate Mousse and Orange Sauce

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