More stories by Bonnie Bryden

In the Kitchen: Butternut Squash Soup today brings us Chef Michaela Mercier from Sydney PVD making their Butternut Squash Soup. Ingredients: 2 Large Butternut Sq…

The Rhody Roundup

This morning in The Rhody Roundup we’re chatting about some of the headlines making the rounds this week.

In the Kitchen: Sauté of RI Mushrooms

Chef Richard Silva from the White Horse Tavern making a Sauté of RI Mushrooms with Madeira Wine, Herbs and Cultured Butter over Grilled Brea…

In the Kitchen: Shakshuka

Executive Chef Noah Metnik from Waterman Grille making Shakshuka, a one-skillet North African and Middle Eastern dish of poached eggs in a s…

In the Kitchen: Autumn Vegetable Soup

Andrew Williams joins us in the Rhode Show kitchen today showing us how to make Autumn Vegetable Soup, perfect for these chilly days.

In the Kitchen: Lobster Mac & Cheese

Chef Jeff Donovan from Finn’s Harborside makes us Lobster Mac & Cheese, which is lobster meat baked in creamy cheese sauce and bread crumbs.

In the Kitchen: Crispy Fried Calamari

Chapel Grille joins us today making Crispy Fried Calamari with prepared pickled peppers and a homemade prepared marinara sauce.

In the Kitchen: Benny Style Crab Cakes

Primecut Modern Steakhouse brings us Chef Thomas Hunold showing us how to make their Benny Style Crab Cakes which are hand made crab cakes o…

In the Kitchen: Stuffed Squid

Chef Peter DeSimone from Arturo Joes joins us today making Stuffed Squid, tender tasty squid tubes with a zesty stuffing, as part of the 3rd…

In the Kitchen: Birdballs

In the kitchen, “Mudhustler,” an advocate for Weight Watcher’s men’s movement is making “Birdballs.”

In the Kitchen: Lobster Salad

Executive Chef Jorge Espinoza from the new restaurant Scarpetta, part of the new Gurney’s Newport Resort & Marina on Goat Island in Newport,…