I’ve had my share of batidos. Growing up in the Dominican Republic, my mother would always whip up thick shakes with produce from her favorite street-side fruit carts. She’d add the fruit, milk and ice to a blender and serve a simple, yet delicious, batido. The chilled drink would cool…
Mango season is upon us, which means these sweet, succulent fruits will be falling from trees, rolling under cars and rotting on sidewalks throughout Miami. Every year, an abundance of this fleshy tropical fruit strikes our city, and locals with mango trees are overwhelmed.In an attempt to save Mother Nature’s…
What’s Memorial Day without the barbecue? Millions of us will fire up the charcoal and throw some steaks on the grill, beer in hand, as celebration of the unofficial start of summer (and in remembrance of our troops). But how many of us can successfully navigate our way around the…
Tomorrow the Alliance Francaise Miami is organizing a ten-person cooking class with Nobu’s acclaimed pastry chef, Thomas Baduel and the in-house pastry chef at Alliance, Angela Garcia.The intimate course will walk you through the ins and outs of making macarons, fruit tarts, and chocolate tarts.The class ends with a tasting…
After inquiring about trans fats at supermarket and restaurant bakeries and receiving unsatisfactory response, I devised a blind fat taste test. I baked identical pies, with the same filling (fresh strawberries), but with different fats.I tested the following 100 percent artificial trans fat-free fats: cultured unsalted butter, palm oil shortening,…
The tradition of treating mom to breakfast in bed has long been abused by movies and television shows, which feature an adorable child (or clumsy husband) serving mom burnt toast and Cheerios. Burnt toast? Come on! This meal has to be worthy of a special lady.We love the idea of…
Bring out your inner barista this Mother’s Day, and skip those dull gifts of flowers, cards and balloons. They will all end up in the trash anyway.Instead, offer mom a gift loaded with caffeine, topped with frothed milk and served in a dainty cup. This Sunday, make a classic cappuccino…
A few years ago, the Market Company organized an outdoor farmers’ market on Biscayne Boulevard at NE 65th Street. Located in the NET (Neighborhood Enhancement Team) parking area, adjacent to Legion Park, it quickly expanded and became a Saturday meeting place for hundreds of Upper Eastsiders looking for fresh produce,…
Jeff McInnis grew up in a family of farmers. As the chef and partner at Yardbird Southern Table & Bar, he strongly advocates a farm-to-table ethic.”People should know where the food they are eating is coming from,” he says. “It’s the responsibility of all chefs to know as well, and…
On Tuesday, the USDA confirmed the detection of Mad Cow disease in a California dairy cow. Even though the agency also announced that American beef and milk continue to be safe for consumption, reports have already surfaced of countries like Indonesia suspending U.S. beef imports.Just a few weeks ago, the…
Sick and tired of those dull, home-cooked dinners of buttered pasta? Instead, try following the advice of Horacio Rivadero, executive chef of The Dining Room in South Beach. With his advice, you can develop an inspired recipe of your very own.Chef Rivadero believes that truly excellent dishes showcase fresh ingredients,…
Salad of salt roasted beets and heirloom tomatoes with green goddess Paradise Farms flower vinaigretteEarth Day is this coming Sunday, but today chefs at the seafood restaurant Area 31 at the Epic Hotel funnel their inner chi to a dedicated, limited-time only Earth Day menu with local ingredients. The menu…
If you have a huge stash and a taste for some wicked snacks, then look no further than this list of Miami-inspired pot recipes. All of them are, of course, Caribbean recipes, but hey, Miami is part of the culture too. See Also: Pothead Gummy Candy and Ring Pops: Pot-Shaped…
As part of our 4/20 holiday celebration, Short Order decided to cook up something special. Then we got lazy, for some reason, and decided to make pot brownies instead.There are hundreds of recipes on the Internet and in cook books at your neighborhood head shop. It could be a lot…
Filleting fish has become borderline passé among home cooks. The practice is commonly viewed as a forgotten technique that is reserved solely for restaurant kitchens, guided by master chefs and expert fishmongers.But there is definitely a general curiosity about the subject. During the time that I photographed Sam Gorenstein at…
The phrase “catch of the day” might evoke thoughts of family-run fishing boats, quaint coastal towns and early morning markets. Add a couple of seagulls, a few fishmongers wearing yellow rubber overalls and you have quite the romanticized vision of fresh fish.Unfortunately, today this catch phrase can more easily refer…
Robert Moehling, owner of Robert Is Here, the timeless fruit stand and farm in Homestead, knows all about the variety of local Florida produce. He’s been a grower for more than 50 years. Because it can be tricky to get to know the selection, Robert is here to list the top…
Three matzah ball recipes. One, from Joshua Marcus (Chow Down Grill, Josh’s Deli & Appetizing), uses duck schmaltz and ginger beer (“I own an Asian restaurant so the ginger beer and duck schmaltz seemed apropos.”). Another, from Sharon Locke of Delray Beach, calls for rolling the balls in a cinnamon-sugar…
When we heard Tudor House was making its own Peeps for Easter brunch, we were intrigued. We didn’t think Peeps could actually be created by hand. We thought those adorable little marshmallow chicks were just hatched from giant candy chickens housed somewhere in a large farm in the Nevada desert.So…
Have you ever visited a Miami supermarket in a rush? You might know how frustrating it is to see those confused shoppers, causing all sorts of traffic jams with their shopping carts as they meticulously read the labels on bottles of olive oil. Chances are several will be slowly inspected…
I used to judge diners as unadventuresome when they ordered chicken at a restaurant. It always felt like the safe option, ubiquitous even at dinner parties. But things have changed and chicken has earned itself a renewed reputation.This respect is evident with the dishes of Jeff McInnis, the James Beard…
Timon Balloo, James Beard-nominated chef at Sugarcane Raw Bar Grill, uses a galvanized garbage can to do his smoking. “I was inspired during the SoBe Wine & Food Festival last year,” he says. “I wanted to be one with the art of smoking and follow through the process from start…
