Paula NiñoRuhlman loves his bacon.Last weekend, on a visit to San Francisco, I witnessed cookbook author and food writer Michael Ruhlman show a roomful of bloggers at the California Culinary Academy how to cure bacon. Yup, at home. And yes, it’s surprisingly easy. Since I know bacon lovers abound (who…
Feeling French after reading parts one and two of our interview with Chef Pierre Sudre from the Sofitel’s La Riviera? Give this recipe a go!Seared Roasted Chilean Sea Bass with Espelette Pepper and Grilled Artichoke Hearts Over Kalamata TapenadeServes 44 six-ounce pieces of fresh Chilean sea bassground Espelette pepperextra virgin…
Yesterday we highlighted the Two Fat Ladies: Full Thottle cookbook that was first published in 1998 by the irrepressible Brits. Today we offer a recipe from the book for Lobster with Latkas — one of Clarissa’s offerings. “I have an unlimited passion for lobsters which I do very well with,…
On Friday, we spoke with Bourbon Steak Miami’s executive chef Gabriel Fenton about his fiery jerk chicken wings that will hit the Bourbon Steak bar bites menu tomorrow — coinciding with the first Miami Heat preseason game. Some heat with the Heat, so to speak.The folks at Bourbon encourage you…
Yesterday, we introduced you to Biltmore Culinary Academy’s raison d’etre. Today we’re gonna break down what we learned. Yeah, buddy, we got mad skillz now…
We’ve heard of vintage clothing, jewelry and books. The word vintage is copied from wine terminology to give a more elegant euphemism for “old” and these days it seems anything that is second hand can be sold in a “vintage store.” Enter to this arena vintage kitchen utensils. Collectors are…
Atten-tion! Okay you lily-livered landlubbers! Stand up and listen! This here is Boot Camp, see, and it’s high time you learned some kitchen basics.Yeah, so Biltmore’s Culinary Boot Camp is hardly militant, but it will get you slicing, dicing, and cooking better than you currently do… even if you still…
Want to cook up a five star meal with some bubbly? Sounds like a lot of work? Not if you let Chef Gonzalo Rivera from La Marea at the Tides and his team of sous chefs help you out. At this Saturday’s Biltmore interactive lunch. they’ll help you chop, dice…
In the innocence of youth, we could be duped into believing that a pastelito is a pastelito, is a pastelito. But once our taste buds evolved past Little Debbie Snacks and 7-Eleven nachos, we could no longer be satisfied with mediocre gastronomic experiments.Then one day while strolling down the rows…
Sorry to be a tease, but the folks at Rosa Mexicano didn’t want to give you the recipe for the whole enchilada… uh, we mean pork belly taco, because they would rather you stop over tomorrow at 10 a.m. to watch the whole process so you do it the right…
While some may enjoy going out to eat, others love cooking. This second group is in luck. They can be taught by one of the best in Miami. Chef Cindy Hutson is offering cooking classes on Saturdays at her restaurant, Ortanique on the Mile.At $90, people will be able to…
courtesy of Miami Kitchen GardensIt seems that with all the talk of knowing where your food comes from, the rising concern about obesity and a move toward healthier eating, more people are flirting with the idea of growing their own fruits and veggies. But for people who know nothing about…
Muriel Olivares always excels at what she does. Her world is full of colors and creation. At age 11, she was accepted to the magnet art program at South Miami Middle School and from there she went to the New World School of the Arts. She did well and was…
This is part three of our interview with Antoinette Jreij from The Original Daily Bread Marketplace. Read part one of the interview here and part two here.You already appreciate lentils because they are incredible source of iron, but if you really want to worship the spongy, round pod inhabitants with…
Courtesy University of Texas PressDiana Kennedy, cookbook author and leading authority on Mexican regional cooking, will present her latest work at Books & Books Coral Gables on Wednesday night at 8 p.m.Oaxaca al Gusto: An Infinite Gastronomy may indeed seem never-ending — it’s a comprehensive 464-page coffee table book, laden…
It’s national avocado day and what better way to celebrate this unique fruit than with some fast fat facts…or just fat. The “ahuactl”, as it was known by the Aztec of Mexico, was considered an aphrodisiac. Hence the name, which translates to “testicle,” also a reference to the shape of…
Yesterday we praised the 1987 cookbook Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless and Deann Groen Bayless. At the end of the exciting column, we promised a recipe for horchata from its pages. It follows this preface about the beverage:”This recipe is based on the…
If you still happen to have a few droplets of tequila left from Cinco de Mayo, you can always try this recipe for your Mexican Independence Day celebration tomorrow.The professionals advise you be prepared for flare-ups by keeping an open beer by the grill for use as a fire extinguisher…
Joey Mantilla grew up on the water. Like his father and grandfather, he’s made fishing his livelihood, bringing in and selling close to 500 pounds of fish and lobster per day. He is one of the only 40-something fishermen based on the Miami River. Eighty percent or so of them…
While fashion was the main attraction this past Friday at Fashion’s Night Out in the Bal Harbour Shops, the food was also something to talk about. Celebrity Chef Michelle Bernstein traipsed on over to Saks Fifth Avenue, whipping up some small tasty bites for shoppers. Of course many shoppers didn’t…
Chef John Critchley showed guests at Whole Foods Coral Gables how to prepare some of the dishes from Area 31’s Miami Spice menu recently. In an earlier post, Short Order presented Chef Critchley’s watermelon salad recipe, along with step-by-step photos. Now we’ll show you his preparation of Key West yellowtail…
Yesterday, we highlighted Julia and Jacques Cooking at Home cookbook. Today we share two recipes for Provençal Tomatoes — one from each star culinarian. The book is filled with useful tidbits of advice. Here are just a couple culled from the Provence recipes, which follow the jump.Julia on using a…
