Keyword: cooking
7 results total, viewing 1 - 7
This is such an easy, yet elegant dish. But, it needs a flavorful mushroom. Don’t use white, button mushrooms as they are too bland. I found cremini, shiitake or baby bellas (or once a mix of … more
One of my favorite comfort foods this time of year is a braised dish of beef, lamb or veal shanks. They make the house smell great and are delicious with the gravy spooned over mashed potatoes. Plus, … more
By Lynda Regolrego@eastbaynewspapers.comA shakshuka is a beautiful thing — and perfect for this cool fall weather. A bright red tomatoey sauce with sunny eggs and bright green herbs is just … more
This is an easy recipe we love from one of my favorite cookbooks. It’s in the appetizer section and they recommend serving it on rounds of French bread; but, I like to serve the shrimp as a … more
This time of year, we love fresh vegetables and fruits prepared any which way — steamed, sautéed, roasted, grilled or ... pickled?Yes, pickling vegetables and preserving fruits are a … more
Joel Huval shows up at his front door, three dogs rustling around his feet, with a smile as large as the muscles straining beneath his fitted T-shirt. more
Avg rating 5.0
After making cranberry bread recently, I had a cup of cranberries left over. So, I went online and looked for a chicken recipe that would use them up. I couldn’t find exactly what I wanted, but tweaked a couple of recipes and came up with this … more
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Jim McGaw

A lifelong Portsmouth resident, Jim graduated from Portsmouth High School in 1982 and earned a journalism degree from the University of Rhode Island in 1986. He's worked two different stints at East Bay Newspapers, for a total of 18 years with the company so far. When not running all over town bringing you the news from Portsmouth, Jim listens to lots and lots and lots of music, watches obscure silent films from the '20s and usually has three books going at once. He also loves to cook crazy New Orleans dishes for his wife of 25 years, Michelle, and their two sons, Jake and Max.