In the kitchen today, we welcome Chef Nick Rabar from Avenue N, making a pepperoni pizza dip. Ingredients: 1 qt. Pizza Sauce 8oz. Boursin Cheese 1 pint Pepperoni, sliced 1/4 cup Honey 1 bunch Basil, uncut 1ea. Baguette Sliced Directions: Line the bottom of a pan with pizza sauce. Top with Boursin and pepperoni. Bake until golden brown. Top with honey and basil. Rhode Show Content Disclaimer: The information, advice, and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. WPRI ..read more

This morning in The Rhode Show kitchen we welcomed Chef Julie from SoCo Vedge as she prepared a Watermelon Tuna Poke Bowl. For more info, visit: https://socovedgeri.com/ Main Ingredients: Watermelon  Marinated with: rice wine vinegar, soy sauce, sesame oil, spices  Seasoned sushi rice  Carrots  Cucumbers Radish  Edamame  Sriracha aioli (house made vegan mayo, sriracha)  Rhode Show Content Disclaimer: The information, advice, and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV ..read more

In the kitchen today, we welcome back Natalia Paiva-Neves from O Dinis making a Charcuterie Board paired with wine and cocktails. Rhode Show Content Disclaimer: The information, advice, and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. WPRI.com presents this content on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to its respective sponsor unless otherwise indicated ..read more

In the kitchen today, we welcome Chef Nick Rabar from Avenue N making Polish Braised Meatballs. Ingredients and Instructions for the Meatballs: 1 LB Ground Pork 1 LB Ground Beef 1 Onion, minced 4 cloves Garlic, minced 1 cup Bread Crumbs 1 Egg, cracked 1 pinch Kosher Salt 1 pinch Black Pepper 1 Tablespoon Oregano, chopped 1 Tablespoon Parsley, chopped Combine all ingredients, braised in sauce. Ingredients and Instructions for the Sauce: 1 quart Tomato Puree 1 pint Beef Stock 1 LB Kielbasa, rough chopped 1Onion, julienne 1/4 head Green Cabbage 1/8 cup Spices (salt, pepper, garlic, dried h ..read more

In the kitchen today, we welcome Brynn Weaver who is a contestant on MasterChef: United Tastes of America. Today she is making Shrimp Skewers with Herb Butter with a Grilled Summer Salad. Ingredients: 1 lb shrimp 2-3 medium leeks 2 peaches 2 corn cobs 1 small carton cherry tomatoes Fresh parsley Fresh basil 1/2 cup butter 2 lemons Garlic Olive oil 1 tbsp honey 1 1/2 tbsp white balsamic vinegar Cayenne pepper Smoked paprika Salt Pepper Skewers Directions for the Herb Butter: In food processor combine 1/3 cup each of fresh basil and parsley and 4 garlic cloves- pulse until finely chopped ..read more

We welcomed Chef Bob Burke from Pot au Feu in the Rhode Show Kitchen today. He made us a citron mousse. Ingredients: 1-quart Heavy cream 1 C Granulated sugar 1 1/2 Lemons 2 Limes Fresh sliced strawberries, blackberries, raspberries and blueberries in a light sugar sauce. Cooking instructions: This mousse is made in a stand mixer and served in martini glasses with a slice of lime. Whip the cream with the sugar until almost stiff, don't over-whip! While the cream is whipping zest and juice all the citrus. Add to the whipped cream until incorporated. Pipe and serve in martini glasses with be ..read more