The Eat Drink RI Festival brings us Chef Ashley Vanasse of Easy Entertaining making the Perfect Burger.
Executive Chef Yulia Kuzmina of Georges Of Galilee shows us how to make their Pan Fried Local Scup with Ginger Kelp Salad
Chef Ezio Gentile of Italian Cooking Holiday shows us how to make their Melanzane alla Parmigiana.
Chef Michael Pennacchia of Camille’s shows us how to make a pan seared veal rib chop, served with broccoli rabe, roasted fingerling potatoes…
Executive Chef Tom Lyon of 22 Bowen’s Wine Bar & Grille shows us how to make their Milk-Fed Bone-In Veal Ribeye.
Chef Drew Cordeiro from Championship Melt Food Truck makes a ChokeSlam, a spinach & artichoke grilled cheese.
Wendy Joering joins us to make Matzo Balls, perfect with homemade soup for Passover.
Chef Gerry Dupont from Edible Creations by Gerry joined us and made some individual frittatas, perfect for Easter brunch.
The Cocktail Guru himself, Jonathan Pogash, returned to The Rhode Show today with some terrific spring cocktail ideas. Try these at home t…
Chef Raymond Montaquila of The Coast Guard House Restaurant, shows us how to make their Pan Roasted Monkfish
Chef David Michael shows us how to make Fire Roasted Tomato Salsa with Sauteed Calamari.
GoProvidence.com brings us Chef Andy Pyle from XO Cafe making Baked Salmon Papillote
TV Maitre D’ Joe Zito takes us to Providence for this week’s Quick Bites
Lynn Lilly, Author & Founder of CraftBoxGirls.com, shares timely recipes and craft ideas for making this a memorable Easter holiday
Chef Jody Adams of Porto shows us how to make their Campanelle with Braised Tomatoes
Joe Zito visits what he says is a vibrant new spot for meeting and eating in the capital city.
TV Maitre d’ Joe Zito brought Chef John Granata from Johnny Granata’s Restaurant and Bar to “The Rhode Show” on Thursday morning to make Bac…
Rob Crain-Pawsox Senior Vice President/Sales & Marketing and Melisa Papagni of Dunkin’ Donuts discuss Dunkin’ at McCoy.
Chef Patrick Connell, from The Grille On Main, shows us how to make their Mixed Grille
Voting is now open for Rhode Island Monthly’s annual “Best of Rhode Island” readers poll. Associate editor, Jamie Coelho, joins The Rhode Sh…
In the kitchen today, Discover Newport brings us Roberto’s making Cod Fritters.
It’s time for Rhode Island PBS’ annual “Evening Uncorked” event! Taste fine wine, craft beers, and small bites from area restaurants and pur…
Chef Tim Kelly from Chapel Grille is showing us how to make Butternut Squash Bisque with cardamom mascarpone and chile oil
Chef Kevin Gaudreau from KG KitchenBar shows us how to make Spice Rubbed Tenderloin with Swiss Chard, Sweet Potatoes, and Apple Chutney
Chef Joshua Berman from The Revolving Door, shows us how to make their Black Spaghetti with House Made Chorizo, Jalapeño, and Black Garlic.