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Providence, RI: Al Forno's Other Greatest Hit: Free-Form Tarts
Al Forno's grilled pizza needs no introduction, but the restaurant's desserts—particularly the free-form tarts—don't get the chatter they deserve. Chef/owners Johanne Killeen and George Germon run three or four of them at a time, filling the same ultra-flaky tart dough (flour, sugar, salt, water, and lots of butter) with a variety of produce: apples, peaches and raspberries, plums—and during the fall months, sugar pumpkins.A Sandwich a Day: Roast Beef with Bleu Cheese at Farmstead in Providence
This always happens. I went in for cheese, and left with cheese, jars of fancy mustard and ketchup, and an awesome sandwich. Farmstead, Wayland Square's terrific cheese boutique that shares a wall (and a door) with chef/owners Matt and Kate Jennings' beloved bistro La Laiterie, serves lunch between 11 a.m. and 3 p.m, and the roast beef sandwich ($9) came highly recommended by the friendly on-duty cheesemonger.Market Scene: Hope Street Farmer's Market in Providence, RI
There are almost 50 farmers' markets in the small state of Rhode Island, and much to the joy of locals seeking fresh produce, they're just starting to open. The Hope Street market at Lippitt Park is one of the biggest and most diverse in Providence. It draws dozens of vendors including fruit and vegetable farms, dairies and cheese shops, bakeries, meat and egg producers, a juice truck, and more.A Sandwich a Day: The Kevorkian at Geoff's Sandwiches in Providence
Few joints get as crowded during lunch hour in Providence as Geoff's Sandwiches on Benefit Street. Though the tiny shop is nestled on College Hill beside both Brown University and the Rhode Island School of Design, its clientele treks from all over downtown Providence to try one of dozens of creative sandwiches.A Sandwich a Day: The Reuben at Louis Restaurant in Providence, RI
Louis Restaurant has been an early morning/very latenight staple for college students and Providence locals for decades. The menu is standard diner fare: eggs any way, hash browns, and fluffy pancakes, in addition to off-menu items like tofu scramble scribbled on sheets of paper posted on the wall. The gruff but warm-hearted waitstaff will make you pretty much anything you want, as long as the ingredients are in the kitchen. That's how a friend of mine ended up with this killer reuben.Where to Find Cambodian Food in Providence, Rhode Island
The Cambodian population in Providence began to grow during the reign and eventual fall of the Khmer Rouge, in the late 1970s. It's now a substantial immigrant group with more than 10,000 people. The cuisine relies heavily on rice as well as familiar Asian flavors like soy sauce, lemongrass, tamarind, ginger, and coconut milk. Fish is also a staple, though Westerners don't always get behind the fermented and salted preparations. There are two popular Cambodian restaurants in Providence: Angkor and Apsara Palace. I dropped by both to see what authentic Cambodian food is all about.Market Scene: Brown University Farmers' Market and CSA
On a college campus in the early morning, you may see students running late to class, out for a jog, or rubbing their eyes en route to breakfast. But every Wednesday on Brown University's campus, you'll also see a sloping lawn framed by white tents and pickup trucks filled with young people scurrying around, hauling bushels of apples and baskets of tomatoes. The school awakens to this lively scene outside the main dining hall, and it's my favorite time of the week: farmers' market day.Meet & Eat: Chef Matt Jennings, of Farmstead and La Laiterie in Providence, Rhode Island
The city of Providence, Rhode Island has a relatively small food scene compared to some of its more populated neighbors, like New York and Boston. But that's not to say that there's any lack of excellent food in the city. To kick off a series of posts about where to find great eats in Providence, I chatted with chef Matt Jennings of Farmstead cheese shop and La Laiterie bistro. (We are big fans of their sandwiches!) Chef Jennings trained in some excellent restaurants, and now brings his taste for artisan cheese and great composed plates to Rhode Island. Let's get to know him!Market Scene: Barrington, Rhode Island
Last weekend, I made a brief trip up to Providence to check in with friends and family. But in between all the social occasions, I had to find a way to a local famers' market. After all, this is a state that does agriculture right, and July is the beginning of peak growing season for farmers across the Rhode Island.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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