Business

Eat Delicious Seaweed

No, I don’t like nori wrappers much either. I mean, I pretty much like everything that comes inside them, but the sheets of dried seaweed themselves are pretty meh – as you’ll know if you’ve ever been at a sushi rolling party and decided to try one plain. Dry mouth alert! Time to chug that Sapporo. Of course I like…

The Perfect Summer Side Dish

I recently had dinner at a friend’s house where the main dish — grilled, simply seasoned tuna steaks — were accompanied by a terrific side dish that I’m definitely going to be making myself: ratatouille, the classic French dish made popular by the eponymous Disney movie about that lovable rodent that takes over a failing Parisian restaurant’s kitchen. Slightly labor-intensive,…

Pigging Out

We’re off to the PawSox for our annual RIM summer outing. In the spirit of the day, which includes a lot of dogs and beer, I wanted to pass along this piece on Preppy Pig BBQ that appeared in July’s edition of The Dish. Preppy pitmaster Patrick is awesome… and so is his food. Check it out and — shameless…

Cocktails From Block Island

Last Friday afternoon I was feeling pretty damn happy, sipping cocktails at one of the best restaurants on Block Island, the one at Hotel Manisses, where the historic interior woodwork of the bar is offset by the flower-strewn outside patio with waterfall. Not too shabby a start to a perfect July evening. This Monday morning I got to see how…

Excellent Fish Market

It doesn’t look like much, and the first time I walked into it, I walked out without buying anything. I’d been spending too much time shopping in Whole Foods and I guess I felt like if it wasn’t laid out in huge, gleaming displays of overabundance, I wasn’t sure I should be buying it. But then friends – foodie friends…

Breakfast of Champions

I’ve had granita on my mind since we wrote about it in this month’s Current. The Sicilian dessert is real Italian ice, and the consistency depends where you are in Italy–it can be anything from crunchy to creamy. I love it because 1) it’s easy to make, 2) it’s not super-sweet (unless you want it that way), and 3) you…

The Perfect Basic Burger Recipe

To me, the Fourth of July — and the days that surround it — are an eating and drinking free-for-all. There’s no better time to break out the beer and the burgers and fire up the charcoal grill. (I guess now that fireworks are legal in Rhode Island, you could break those out, too). In that spirit, I looked up…

Summer Cocktails

Dave Phayre, the handsome and lightning quick bartender from Local 121 (he’s there Saturday nights, among others) who graces the cover of our June issue on Bars & Nightlife, supplies some yummy cocktail recipes from the restaurant’s about-to-be-released summer drinks menu: Sazerac3 oz. Sazerac Rye WhiskeyAbsinthe coated glass1 Sugar Cube3 dashes Peychaud’s BittersLemon TwistBlackberry Margarita1 1/2 oz. Jose Cuervo Tequila1/2…

Drink and Be Merry

Cinco de Mayo couldn’t have fallen on a more gorgeous day. Even if it weren’t the fifth of May, I think I might be dreaming of margaritas, my feet up, a back porch and some good friends. Okay, back to the reality that is my air-conditioned office. In preparation for the festivities for which I will partake in later this…

Drink That Wine!

As if I needed another reason to drink (isn’t that what jobs are for?!), this Saturday, February 27th, is “Open That Bottle Night.” The concept was started by former Wall Street Journal “Tastings” columnists, Dorothy J. Gaiter and John Brecher, eleven years ago, and the basic premise is simple: what are you waiting for? – open that special bottle of…