Lisa Harrison

Chef's Secrets

Nine of the state’s top chefs dish on their latest ingredient obsessions, guilty pleasures and favorite food shows. Plus, they share expert advice on the best places to dine and drink locally, and their favorite no-fail recipes to make at home.

Matt Jennings La Laiterie, Providence   Why did you become a chef? I was always interested in the arts — music, painting, literature. Still hobbies, but they led to an interest in food. I also grew up in a family that used food as celebration: veggie gardens at home, pizza-making with Dad every Sunday. Food culture has always been very…

Summer Steals

Everybody eats out more in the summer. So to offset our insatiable out-to-dinner, out-for-drinks habit, we went in search of some of the state’s best dining deals. The five below were published in the June edition of The Dish, but we’re hungry for more. If you know of any, clue us in in the comments section. And if you don’t…

Building a Better Burger

I’ve had two awesome burgers recently — the first at Nicks on Broadway (with smoked bacon, pickled onions, hot mustard and Swiss) and the second at The Sunnyside in Warren (on Bolo toast with bacon, caramelized onions and cheddar cheese). Though I’ve had enough red meat recently to make a heart doc shudder (let’s just keep the fried chicken liver…

Summer Treats

Finally had my first Del’s of the season today. I’m a huge fan of frozen lemonade, always have been, and I’m not ashamed to admit I don’t discriminate based on brand: Mr. Lemon, New England, Palagie’s — I like it all. I credit frozen lemonade with teaching me the importance of a full-on sprint (you snooze you lose) and basic…

Fashion, Food + Fun

My weekend in a nutshell.

It took me an extra shot of espresso just to get in the shower this morning. And that, I think, is the sign of a good weekend. A few highlights:  * Saturday was the RISD fashion show. My mom and I hit the afternoon rehearsal every spring, and each year it seems to get better and better. This year was…

Frozen Yogurt + Hipsters

Thayer Street's got both.

It’s not officially summer yet, but I am officially back on my frozen yogurt kick. Not the overly-sweet, sort of chalky, imitation ice cream of the old TCBY days (what a wacky name for a franchise, by the way). Rather, the tangy, light, somewhat-healthy-depending-on-the-toppings-you-choose Pinkberry-style of yogurt.Providence has two great options, both on Thayer, Juniper and the new Froyo World….

Eating + Drinking in Charleston

Just got back from a killer trip to Charleston, SC (Southwest now flies there, so it’s a reasonable getaway — though, sadly, no non-stop flights). The purpose of our trip was three-fold: R&R (the beaches are gorgeous and not crowded in May), family (namely one adorable little niece) and F-O-O-D. The white-hot food — and drink — scene in Charleston…

It's 4:20, Dude

A friend was lamenting on Facebook this a.m. that Groupon’s daily deals have reached an all-time low. The object of his ire? Today’s promo for 60 percent off a large Domino’s pizza. I get his frustration; Domino’s doesn’t do it for me either (though I think their whole dough-to-door online pizza tracker thing is pretty rad). Whatever I may think…

Perfect Pizza Pours

Our April cover story is all about pizza. It was a lot of fun to pull the issue together — we talked to chefs, we researched crazy toppings (Doritos? Bring it!), we stuffed ourselves full of Daniele cured meats (more capocollo, please). And then there was the cover shoot at Al Forno. I won’t name names, but let’s just say…

Playing Ball with Chris Matthews

Anyone see “Hardball” last night? If so, you might have caught a segment wherein Chris Matthews asks if Republican Michele Bachmann is a viable candidate (cue throat clear) for the 2012 presidential election. He tossed the hot political potato to Newsweek’s Jonathan Alter and US News’ Susan Milligan, the latter whom happens to have just finished writing a piece for…