This week we featured a two-part interview with The Rolling Stove’s owner and chef, Troy Thomas. Check out the other parts here and here. Troy agreed to share his recipe for apple cider bignets with Short Order readers — perfect since Mardi Gras is only a few weeks away…
Less than an hour’s drive south from Miami lies a totally different world. The vehicle of choice more likely John Deere than Mercedes and instead of the ocean, you’ll encounter miles of green farmland. A trip to the Redland is truly a trip back in time to old Florida. The…
Hosting a lonely hearts party for Valentine’s Day? Whip up a batch of Chef Andrea Sans Araiza’s Chocolate Croissant Bread Pudding and watch the phenylethylamine fly. Or, if you do have a special someone you need to feed, hit Bourbon Steak for Valentine’s Day and get your lovin’ later…
The first thing White Castle wants you to know is that you needn’t miss any of the big game standing over a grill and flipping teeny sliders into mini slider buns. Instead, you can buy a Craves Case of 20, 30, or 100 sliders.On the other hand, you can go have…
”Sweet, heavy and hot” is how Giorgio Rapicavoli, the chef at 660 at the Angler’s, described his cobbler in an interview last summer so we had to taste it for ourselves now that the temperatures have dropped a bit. The guy was right: Though not a traditional version, this dessert…
”Um, excuse me waiter, but my ravioli is shamelessly exposed.””Yes, ma’am. You ordered the gnudi.”Those of you who have never heard of naked ravioli should first try chef Andrea Menichetti’s version at Vino E Olio to get a feel for how the finished product should taste and appear. It’s a…
In our preview of Cavatelli Italian Trattoria, we told you that we would put the squeeze on the chefs until they forked over either the recipe for the melt-in-your-mouth spinach gnocchi or their “I’m a Believer” mejillones del chef. These mussels are so delicious that we cornered Interiano just to…
How about biking through the Redland and ending with a freshly prepared lunch? The Green Mobility Network is holding its Redland Ramble bike ride on Saturday, January 29. It’s more fun than you think and a nice escape from Miami.The group, which “promotes cycling, running and walking for transportation, leisure…
We borrowed this recipe from A Taste of Elegance, the cookbook master chef Rudi Sodamin authored for the Holland America cruise line. In it, he explained, “Schnitzel is an all-occasion food for Austrians, but it’s eaten most commonly as a Sunday meal.” Sodamin suggests you garnish the dish with lemon…
Yesterday we wrote about the dazzling new menu unveiled by chef Jeff O’Neill at The Villa By Barton G. The chef has generously agreed to share his recipe for what he said was becoming a signature of the house: Clementine carrot velouté with peas, mascarpone cheese, and pumpernickel croutons. Here…
Earth Learning launched the South Miami Farmers Market in early December. Organized with the city of South Miami and the South Miami Green Task Force, the market is one of the few year-round venues in town. And even though it’s small, you’ll find great stuff like locally grown watermelon radishes,…
We can’t imagine the only female member of the Globe of Fire/Steel/Death–whatever they’re calling it now–motorcycle act (below) needs more heat in her body, but we hear the Ringling Bros. performers and crew really dig Chef Michael Vaughn’s gumbo. He also gave us recipes for moussaka and the Brazilian chicken…
You might know her as the executive chef at 1500 Degrees, the farm-to-table steakhouse at the Eden Roc Renaissance, but you’ll definitely recognize her from her stint on Hell’s Kitchen with Gordon Ramsay — she almost won season 5, but came in a close second.Either way, you have the chance…
Earth ‘N’ Us is a permaculture farm that resides smack in the middle of Little Haiti. Ray Chasser’s house and surrounding land is home to emus, roosters, pigs, chickens, ducks, geese, goats, and turkeys, in addition to containing a thriving fruit and vegetable garden. We almost forgot–there are also bees…
We spotted this glorious dish being served at El Gran Inka and just had to ask for the recipe from yesterday’s interviewee, director of culinary operations Javier Angeles-Beron. This “avocado queen” is colorful, light, fresh and not too fattening, plus it’s so easy to make that you can do it…
Can’t say I’m a big fan of rillettes, a specialty of France’s Loire Valley. It gets made by slow-cooking the meat in fat, then shredding and mixing it with some of the fat and chilling it to a fatty, porky spread for toast or bread. The chilled fat reminds me…
Yesterday was the first working day of the year and many resolutions went into effect. But come 5 p.m. you may decide the “giving up sweets” resolution was no good. Fortunately, just when you thought the holidays were over and there would be no more cookies, cakes or sweets for…
For you slackers who decided to throw impromptu New Year’s Eve parties at the last possible minute, we’ve got an awesome recipe that’s quick, easy to make, and totally appropriate for the holiday from the “Godfather of Nuevo Latino cuisine,” Chef Doug Rodriguez. Of course, if you change your mind about…
Tonight is the big night and many new year’s revelers will be hitting South Beach and spend obscene amounts of money on all access club passes and overpriced meals. If your purse strings are tied, you can follow tradition (or superstition) and stick to some tried and true food rituals…
Kasha varnishkas is an Eastern European dish that mixes bow-tie noodles, kasha grain, and caramelized onions. It’s a hearty dish served warm, and one that I grew up eating from time to time.When I was chef at an upscale take-out shop in Manhattan called Mangia, I made my own version…
Now that you’ve pounded down more fruitcake, egg nog, and sugar cookies than you care to remember, try eating something good for you, like Icebox Café’s gado gado. Robert Siegmann and Andrea Landini–whom we interviewed last week, remember?–discovered this dish while traveling through Indonesia, and they altered it slightly to…
Yesterday we promised you a recipe from Jayne Rockmill’s new hardcover book I Love Bacon! ($19.99) so, yet again, we’re delivering. Chef Andrea Curto-Randazzo, now at The Water Club and formerly of Talula and Top Chef fame, contributed her recipe for roasted tomato and smoked bacon bisque. It’s pretty involved,…
