The littlest state, once known for big plates of crispy squid with pickled peppers, clam "stuffies" (baked stuffed clams) and coffee "cabinets" (a.k.a. coffee milk with ice cream), is embracing a new movement of wildly inventive, decidedly fun and extremely seasonal food. Here, chef Matt Jennings, of Providence's Farmstead Inc., shares his favorite Rhode Island dishes—both classic and new.

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