Chef Susan Alper joins us from Clean Plate making Curry Chicken Poutine.
What a week! We had a great time seeing the kids create their own Edible Arrangements, Brendan taught us about the latest internet craze, we…
Chef Andrea Leonardo from The Thirsty Beaver is here to show us how to make Carrot Cake Inspired Chicken & Biscuit Sliders.
Chef Jimmy James Caruso joins us from Great Northern BBQ Company at Point Tavern making BBQ Beef Rib Faux Pho.
Discover Newport shows us how to make their Filet of Beef with Spring Vegetables
For the 2nd Annual RI Quahog Week, GoProvidence.com brings us Chef Chris Phillips from The Capital Grille making Narragansett Bay Clams on t…
Jan Faust Dane of Stock Culinary Goods shows us how to make Cast Iron Salmon with Irish Whiskey Glaze.
Chef John Granata from Post Office Café and TV Maitre d’ Joe Zito, show us how to make Guinness Short Rib Stew
Chef Nick Rabar from Avenue N joins us to make his Whole Roasted Sirloin with Cauliflower “Mac & Cheese.”
Head Chef Meghan Brennan, from The Square Peg, shows us how to make their Grilled Fish Tacos.
Mad King Burger, a 21oz triple decker burger on a pretzel bun with double cheese bacon and topped with onion rings.
Courtney Rezendes shows us how to make her Nutella Frangelico Tiramisu
Chef Dan Dipietro of Twin River Casino’s Shipyard Pub, shows us how to make their Stuffed Quahogs
The Original Italian Bakery stopped by “The Rhode Show” on Wednesday morning, to share a recipe for zeppole for St. Joseph’s Day. Ingredient…
Chef Scott from the Wharf Pub shows us how to make their Duck Sugo with Butternut Squash Gnocchi
Thanks to Go Providence, Executive Chef Eddie Colace from Dublin Rose stopped by “The Rhode Show” kitchen on Monday morning to prepare Sheph…
In the kitchen, Chef Adam Cardillo from Ogie’s Trailer Park joins us making a Pulled Pork Sandwich.
Nutritionist Frances Largeman-Roth shares tips on how to choose healthier foods that are convenient, quick and easy for busy families
Dan Whalen, from the blog The Food in my Beard, is making Chile-Basil Grilled Turkey Skewers in the kitchen today.
Chef Joshua Riazi from the Genesis Center Culinary Institute joins the Rhode Show to show us how to make Roasted Whole Fish with Middle East…
Joe Simone from Simone’s shows us how to make Spaetzle a Swiss/German/Austrian dumpling
New Zealand rack of lamb encrusted in horseradish pommery mustard with goat cheese mashed potato and haricot verts
Jason Santos, joins us from Boston’s Buttermilk and Bourbon making some food and drinks perfect for celebrating Mardi Gras.
Andrew Williams is in the kitchen today showing us how to make Chourico Tacos using the Crock-Pot.
We are cooking with Karen Griffin from Just Like Nana’s today making Rugelah.