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Winter 2008 Table of Contents

CONTENTS
WINTER 2008
page 40 page 36 page 8 page 22
DEPARTMENTS
4 GRIST FOR THE MILL
6 NOTABLE EDIBLES
11 VEGETABLE MATTER
By Nikki Batsford
14 RHODESIDE DIARIES
By Christopher Martin
24 EDIBLE INK
29 FARM FRESH RHODE ISLAND
34 COOKING FRESH
47 ADVERTISER DIRECTORY
50 GREEN SCENE
FEATURES
8 CLASS ACT • ECOLE DE CUISINE
By Jan Faust Dane
12 FROM THE EARTH • STAMP EGG FARMS
By David Rocheleau
16 RHODE TRIP • WINTER ON NEWPORT’S WATERFRONT
By Johnette Rodriguez
20 ON THE BAY • GO FISH
By Jackie Lantry
25 FOOD HEROES • CASEY RILEY
By MarthaW. Murphy
30 ARTISANS • PASTICHE FINE DESSERTS
By Genie McPherson Trevor
37 IN THE KITCHEN • LOCAL 121
By Elizabeth Field
42 FERMENTATIONS • WESTPORT RIVERS VINEYARDS
By John Schenck
  COVER Photo by Chip Riegel
 

RECIPES

Pot Au Feu Crêpes with Roasted Apple and Cinnamon Caramel Sauce

Sautéed Brussels Sprouts with Pecans

Leek and Butternut Squash Soup

Sugar Pumpkin Gnocchi with Sage Cream and Toasted Pumpkin Seeds

Cream Cheese Cherry Brownies

Pan-Roasted Chicken Breast with Sweet Potatoes and Brussels Sprouts

Leek, Potato and Chèvre Tart

Almond Pot de Crème

Star Anise Shortbread

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