We’re making Cacoila with Executive Chef Tony Abreu. This will be one of the dishes featured at the upcoming Feast of the Blessed Sacrament.
Discover Newport has brought in White Horse Tavern’s Chef Richard Silva to make pan-roasted chicken breast. Ingredients: 2 ea 6 oz Antibioti…
Los Andes owners speak about the unique family story behind the success of their restaurant.
We’re making Chilled Lobster and Seafood Salad with Executive Chef Rich Vellante from Legal Seafoods
In this week’s Quick Bites, our T.V. Maitre D’ visits a Rhode Island waterfront dining classic where, he says, “they continue to make a good…
Karie Head from Jiggers was In the Kitchen to make Banana Bread French Toast with Fresh Strawberries & Whipped Cream.
We’re making Caserecci Al Pesto Genovese with Executive Chef Jonathan Baptista of Camille’s
Summer is the perfect time for a backyard barbeque or cookout. As the day winds down, break out some sweet treats that the whole family can …
We’re making Pulled Pork Sandwiches with Chef James Bella of Fancheezical.
We’re making Carne a La Plancha with Chef Tim Sousa of The Tavern on Broadway.
We’re making Mushroom Pizza with Jared Whitcomb of Fellini’s Pizzeria.
T.V. Maitre D’ Joe Zito explores the local dining scene.
Chef Linkie Marais was here this morning cooking Moroccan Grilled Chicken out on the grill.
Sous Chef Dan Dipietro of Twin River Casino’s Shipyard Restaurant shows us how to make their Shipyard Brisket.
We’re making Fresh Fruit Cobbler with Gerry DuPont of Edible Creations by Gerry.
Patrick DeSocio, owner of Preppy Pig BBQ, joined The Rhode Show Tuesday to make a Hot Smoked Salmon BLT.