How to

A perennial party favorite, these little hors d’oeuvres are a study in contrasts: hot golden-brown potato pancakes draped with rich, salty salmon and topped with cool crÁ¨me fraiche.

This succulent stew is created by building layer upon layer of flavor. You won’t be disappointed!

This recipe is incredibly simple and easily adaptable to any shape – adjust it for any holiday or occasion you’d like.

A hearty frittata packed with kale, sweet potatoes, onions, plus some goat cheese to top it off with.

Spend a few hours preparing this soup and you’ll reap the benefits for days (or even months) to come – the flavor only gets better over time.

Fish collars usually end up in the trash, but Chef Rojas calls them “the tenderloin of the fish, fatty with a mellow taste.”

This humble dessert shows off some of Rhode Island’s finest summer ingredients: locally milled flint corn, highbush blueberries, and freestone peaches.

This recipe will keep fish tender while they cook. If you can’t find fresh kelp, substitute sheets of dried nori.

This tomato-slathered focaccia is the perfect vehicle for scooping up the last of a broth, and it’s great for sandwiches, too.