Home Cooking

Burger Tips and Tricks

Burger Tips and Tricks

What to Do With the Pieces of Mario Batali's Empire

What to Do With the Pieces of Mario Batali's Empire

The Best Miami Book Fair 2017 Events for Foodies

By Alona Abbady Martinez and Laine Doss
Nov 10, 2017

The Miami Book Fair will take place this Sunday, November 12, through next Sunday, November 19. This year's festival will present more than 500 authors, 30 of whom will promote food-related books.
Super Bowl LI: Six Essential Trader Joe's Items for Your Watch Party

By Nicole Cornella
Feb 1, 2017

The Miami Dolphins didn't make it to Super Bowl LI, but that doesn't mean the parties won't happen. Super Bowl Sunday is upon us. Though almost every watering hole will host a viewing party, there's nothing better than kicking back at home with a few cold ones, friends, and family in front of the big-screen.
Dr. Limon's New Year's Eve Hangover Cure (and Leche de Tigre Recipe)

By Nicole Danna
Dec 30, 2016

Chef/owner of Dr. Limón (13766 SW 84th St., Miami), Carlos Brescia, likes to say, "ceviche starts here." But what he should really be saying is, "Your hangover ends here." Both are fair assessments of the Miami-based Peruvian restaurant offering one of South Florida's largest ceviche selections and creative weekend specialties.
Pubbelly's Jose Mendin Shares His Coquito Recipe, Brings La Parranda to Miami Beach

By Nicole Danna
Dec 19, 2016

According to Pubbelly's Jose Mendin, no one parties during the holidays better than his fellow Puerto Ricans. "No one celebrates Christmas the way we do it," says Mendin, who grew up in Puerto Rico. "Christmas celebrations in Puerto Rico begin in early December and don't stop on December 25. The parties continue well into the middle of January, right up until el Día de Los Reyes on January 6. It's basically just nonstop partying.
Five Thanksgiving Hacks From Miami's Best Chefs

By Laine Doss
Nov 19, 2016

Thanksgiving is the time when family and friends gather around the table to share both warm feelings and good food. Well, that's the Hallmark Channel myth that most of us grow up with. The reality, of course, is that Uncle Phil will drink too much and divulge that he voted for Trump, and your mom will tell you that she should have made the turkey because yours was too dry. This year, we have a suggestion about how to handle Thanksgiving. First — institute a no-politics policy at the table. Then allow Miami's best chefs and industry professionals to give you their pro tips and hacks to turn your Thanksgiving into the best one yet.
Making Persian Crispy Rice With Shireen Rahimi's Shiraz Cookbook

By Zachary Fagenson
Nov 7, 2016

No matter where in the world you go, you'll find eerily similar dishes spun out with regional ingredients. They're humble, universal plates. Dishes such as chicken soup (pho ga and aji de gallina, for example), skewered and grilled meat, and savory fillings wrapped in tender dough...
Making Tostones at Home Is the World's Most Satisfying Cooking Experience

By Zachary Fagenson
Oct 27, 2016

The sound of hot oil sizzling and popping can curl anyone's lips to smile. But to what end should that oil be used? Should it turn thinly sliced potatoes to French fries? What about crisping thin rounds of sweet potato that when partnered with crunch pork belly and piquant salsa criolla, form Peru's beloved butifarra sandwich?
Chef Ellen Kanner Offers Tips for Post-Hurricane Vegan Eating

By Hannah Sentenac
Oct 7, 2016

Unlike many more recent arrivals to Miami, Ellen Kanner is no stranger to hurricanes. In her book, Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner, the local chef and author recounts her Hurricane Andrew experience. It was during that legendary storm that she developed her recipes...
This Memorial Day, Try Tri-tip

By Zachary Fagenson
May 26, 2016

Forget burgers and T-bones. Set aside thy holy rib eye. Instead, think beyond the usual cuts and opt to load your grill with row after row of sizzling tri tips. The cut is a small, triangular muscle (hence the name) culled from the bottom of the sirloin. Decades ago butchers...
Bento Boxes Are for Masochists

By Zachary Fagenson
Feb 10, 2016

Who doesn't want to eat an adorable panda. You may have stumbled upon a sushi rice version of one on Instagram or Pinterest, grinning up at you alongside golden hunks of chicken kara age and discs of pink-swirled fish cakes. The allure of making bento boxes is inescapable. Just imagine...
Chicken Wings: Miami Chefs Share Easy Recipes for Super Bowl Sunday

By Clarissa Buch
Feb 4, 2016

Super Bowl 50 has something for everyone: A face off between the Carolina Panthers and Denver Broncos for sport enthusiasts, commercials and music performances for sport illiterates, and good ol' American grub for all. If you're planning a watch party or shamelessly choosing to leave the dirty work to a family...
Trader Joe's Christmas: Ten Best Items for Holiday Joy

By Laine Doss
Dec 22, 2015

Christmas is finally here, and after spending the weekend running in Jingle Bell Jogs by day and attending parties at night, you might have forgotten to shop for your own home festivities. If you're having friends or family over for a casual Christmas eve or a rose-fueled elegant rose-fueled brunch,...
Cindy Hutson Knows What to Do With Your Thanksgiving Leftovers

By Clarissa Buch
Nov 27, 2015

The thought of food might not sound as appetizing as it did last night, as you gobbled down turkey, gravy, mashed potatoes, and one-too-many servings of grandma's homemade pie. But for the sake of survival, you're going to have to eat something today. Chef Cindy Hutson has a suggestion. "There's...
Whole Foods Launches Holiday Menu Through December

By Clarissa Buch
Nov 24, 2015

The holiday season is in full swing, and Whole Foods wants to make the experience as seamless as possible for its shoppers. The organic supermarket chain launched a bevy of seasonally-inspired menus, available online or in-store, through December 29. "Our offerings have definitely gotten bigger throughout the years," says Brian Collaro,...
Haitian Peanut Butter Fires Up Snacks and Sandwiches

By Zachary Fagenson
Aug 25, 2015

“If you had a spoon I’d eat some right now,” Prinston Paul says while standing near the front door of Little Haiti’s Sabal Supermarket on the corner of 54th Street and Northeast Second Avenue We’re inspecting a jar of mamba, Creole for peanut butter, a common snack on the island...
New Times' Ganja Jerk Chicken Recipe Featured on New Weed-Centric Food Site

By David Minsky
Aug 3, 2015

Three years ago, New TImes boldly took your chicken where it had never gone before: Namely, to the local head shop. Our "ganja jerk chicken" offered connoisseurs a way to get their THC fix and satisfy their munchies all in one convenient stop. Now, that recipe is going legit. Seattle...
Chef Cindy Hutson at Flavorish Market: Dishes Out Details on Opening of Zest

By Laine Doss
Jun 8, 2015

Cindy Hutson has been on a world travel kick lately. She and partner (both at life and at restaurant Ortanique), Delius Shirley, have returned from a whirlwind series of trips that included Italy, Anguilla, and Jamaica. Now that she's returned to Miami, the chef is ready to hunker down and...
The Miami Condiments You Should Have in Your Kitchen

By Zachary Fagenson
Nov 12, 2014

There's a case to be made that the more diverse a cuisine's array of condiments, the better a meal is likely to be. Pho, the Vietnamese beef soup, is often served with bean sprouts, spicy-minty Thai basil, lime wedges, fish sauce, chili sauce, and hoisin. Condiments are the foundation of...
Bon Appétit! Celebrate Julia Child's Birthday with a Quiche Lorraine

By Dana De Greff
Aug 15, 2014

"I think every woman should have a blowtorch." Today marks what would have been Julia Child's 102nd birthday. If not for Julia -- chef, cookbook author, television host, accidental feminist -- the food world wouldn't be what it is today. If not for Julia, Americans might still be eating TV...
ABC Restaurant Supplies: Outfit Your Kitchen Like a Chef

By Zachary Fagenson
Jul 24, 2014

Home cooks know all too well the woes of cheap kitchen equipment. There's the Dutch oven whose enamel begins chipping after only a few forays into a 300-degree oven; the saut�e pan with the hot spot that burns part of your omelet and leaves the other half just barely cooked...

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