EAT THE WORLD
Christine Chitnis
The state’s humble bakery staple is beloved by locals—and often misunderstood by outsiders.
This regional focaccia-like specialty highlights the state’s unique Italian-American baking tradition.
Nina Gallant
Our celebration with the Providence Culinary Collective included all the local necessities—beer, pizza strips, and plenty of zeppole.
Jenny Huang
A clear, light broth allows the briny flavors of these hefty shellfish to shine.
Photo Illustration: Russ Smith
The grande dame of Jewish cooking shares her 10 must-reads.
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