Chef William Kovel from Catalyst Restaurant joined The Rhode Show kitchen to make Roasted Lamb.
We’re making Spaghettini Carbonara with Chef John Granata of Camille’s.
If you’re in the mood for something sweet, savory or refreshing, we know a place that will hit the spot.
Chef Bob Burke from Pot au Feu joined The Rhode Show kitchen to make a Mornay Sauce.
Discover Newport has brought Chef Barry from the Hotel Viking to make Porcini Mushroom Dusted Scallops.
We have some drinks from cocktail guru, Jonathan Pogash, to try out for the long, holiday weekend.
Susanna’s Ice Cream was recently listed among the best ice creams in the country on Thrillist.com.
Chef Jeremy Theroux-Kockanek from Wicked Good Bar and Grill at Twin River joined The Rhode Show Thursday, making Jalapeno and Veggie Chickpe…
Participating Dunkin’ Donuts in Rhode Island and Southeastern Massachusetts are celebrating Iced Coffee Day all day long on Wednesday, May 2…
Chef Linkie Marais’ Mediterranean Surf and Turf Kabobs are easy to prepare, and your guests will love them!
Discover Newport has brought Chef Richard Allaire from Metacom Kitchen making Asparagus and Miso Soup.
Go Providence has brought Chef Paul Shire from Two Pauls City Grille, making Spinach and Portobello Mushroom Ravioli with Pink Vodka Sauce.
Chef Nick Rabar from Avenue N joined The Rhode Show, making Blackbird Farm Pork Chop with Southern “Caviar,” Lemon, Cumin, Sour Cream and Pi…
Chef Philip Giguere, from Adeline’s, joined The Rhode Show kitchen to show us how to make their Ducking Dip dish.
Chef Symon said he’s turning Tuesdays into “Bluesdays” with five amazing recipes.
Chef George Delis from Toti’s joined The Rhode Show kitchen making Chicken and Eggplant Parmigiana.