Food & Dining articles


Cooking with Claudine

Cooking with Claudine

Two very special events in April will feature talented chef and cookbook author Claudine Pépin. First, Pépin will be at Barrington Books, 184 County Road, Barrington, for a book signing event on Saturday, April 11 at 1 p.m., for her new cookbook, “Kids Cook French!” Then on Wednesday, April 22, Pépin will be on hand


Cake Off 2015!

With sheet cakes, decorating supplies and 30 minutes on the clock, teams of three to six members will compete for a variety of awards in the annual cake sculpture competition. Members of the local community are invited to participate alongside RWU students, faculty and staff. Teams must register by April 10, online at or by

Spur of the moment, easy winter comfort food

By Lynda Rego Sometimes recipes are mothers of invention. On a whim, I picked up mushrooms at the market thinking veal and mushrooms would be a nice, comforting meal for the weekend. But, the meat department didn’t have any veal. So, I bought some chicken thighs thinking chicken cacciatore would be a good replacement (mostly

A year of shameful wine trends

2014 was a busy year wine in the wine world. Looking back, there are several exciting, emerging producers, regions and trends that will enrich the wine industry in the coming years. Yet the year was also rife with a number of not so noteworthy moments. Here, we take a look back at some of the

This is a hearty chowder for winter, but also has a hint of summer with corn and fresh thyme.

A creamy chowder chock full of shrimp and corn

There’s nothing like a creamy chowder to fight off the winter chill. I like clam, crab and corn chowders and wanted to try a shrimp/corn version when I came across this recipe in a magazine last summer. I changed it a little. In the late summer, I used fresh corn cut off the cob. This

Shrimp and Grits from America’s Test Kitchens is an easy, fast recipe, with a pretty presentation and high comfort food factor for winter.

Cooking show TV gurus really deliver

I’m always looking for new dishes to make. Which is why I’m not a fan of the “Chopped”-type cooking show. I suppose they can be entertaining, but what do I get out of it? I want a recipe for something remotely accessible to the average person (or avid foodie), not dishes with ingredients you either

Red Dory Restaurant debuts on Tiverton’s Main Road

TIVERTON —The Stonebridge Restaurant is no more but in its place, the Red Dory restaurant opened recently at 1848 Main Road in Tiverton, just across the street from Grinnell’s Beach. With a sweeping Sakonnet River view, the Red Dory provides a menu that is primarily western Mediterranean in character (Italy, Spain, France, northern Africa), and


Warren’s ‘Bella Piccolina’ spreads gospel of good food

This is the second in a running series of profiles on food entrepreneurs affiliated with the Hope & Main kitchen incubator in Warren. When she was a child, Daniela Mansella’s grandfather would often call her “Bella Piccolina,” Italian for “Beautiful Little Girl.” She has fond memories of him showing her through his garden, telling her