You asked. He delivered. Here’s the recipe for Chef Giorgio Rapicavoli’s savory, creamy, smoky, and yes, even slightly crunchy, pappardelle carbonara.Pappardelle CarbonaraServes 41 lb dried pappardelle pasta12-16 strips of thick cut bacon, cut into 1-inch cubes2 shallots, thinly sliced1 cup heavy cream1 cup grated parmigiano reggiano2 Tbs white truffle oil4…
For raw foodists who are still deeply feeling the patriotic spirit and Miamians who can’t stomach dairy products but want to celebrate National Ice Cream Month with the rest of this sunny city, we present recipes for red, white, and blue “ice cream.” (They’re really dairy-free sorbets, but they’ll refresh…
Vodka isn’t really part of our everyday pantry. Unless we’re making penne alla vodka, we’d rather drink it than cook with it. But here’s an idea for how to use flavored vodka in a salad. Finnish-American chef Sara La Fountain created this dish as part of the Cooking With Finlandia…
Yesterday we wrote about fabada Asturiana as a way to prepare for today’s Spain-Germany soccer game. If you didn’t start then, maybe you can celebrate la victoria with fabada. It’s a traditional Spanish stew that requires time, patience, lots of meat, and a hearty appetite. Slowly cooked overnight, the flavors of the meat…
In preparation for the Spain vs. Germany World Cup semifinal, which takes place at 2:30 Wednesday afternoon, we hit up Delicias de España on Red Road to find out how to eat like a crazed Spanish soccer fan. This bright and friendly grocery-restaurant is a bit of Spain in Miami…
Searing a hog and shooting some hard liquor is the only acceptable way to honor avowed pork addict and alcoholic connoisseur Anthony Bourdain. Naturally, any South Floridian’s first impulse would be to stuff that mojo mofo into a caja china and let him roast till sundown. Sadly, though, that’s not…
On June 12, 18-year-old Cuban-American high school student Lynette Bofill emerged from a field of ten young, aspiring chefs to take $10,000 in Le Cordon Bleu’s Future Chef of America Culinary Scholarship Competition. Today, Lynette offers the recipe for her winning dish, chicken paprikash with bread twist and red pepper…
Now that you have Grill Grrrl’s (Robin Medlin) grilling tips from earlier, you should be ready to try her buffalo sliders. On July 4, follow Medlin’s suggestion to create a slider bar by serving your favorite toppings and letting your guests create their own specialty burger…
Meat Market chef/owner Sean Brasel shares his secrets for great rubs, marinades, and cures for home cooks. Among them is a chili-espresso rub: “I’ve always found that bold spicing can bring out amazing flavors in even the most unexciting cuts of beef,” Brasel says. “I use this rub with buffalo…
No stews or soups this time of year! Chef Jeff McInnis is sharing the perfect summer recipe — light, flavorful, and exploding with all the colors of the season. Yeah, the sorbet takes a little technical know-how, and finding verjus and gelatin sheets might prove a little challenging, but the…
The saying “Don’t Mess with Perfection” does not always apply to cooking. Take for example a perfect meatloaf and the perfect Cuban sandwich. You may wonder how you can make each of these comfort foods better? Try combining them! Anyone who has tried this dish will tell you it’s a…
This recipe prepared by Quattro Gastronomia Italiana chef Nicola Corra was the crowd favorite at the second installment of the Italy-America Chamber of Commerce’s Italian Cooking Show. It’s a simple recipe with big flavors, good for a weeknight meal or even to make for friends. Buon appetito!…
Try your hand at this dish, it’s simple and delicious.Ingredients2 lbs ground beef or lamb, or a mixture of the 21/2 stick of butter1 onion chopped1/2 tsp crushed garlic1 tbsp curry powder1 tsp turmeric2 slices bread crumbled1/4 cup milkzest and juice from 1 small lemon1 egg1 tsp salt1 tsp black…
Sean O’Connell, Corporate Executive Chef and Vice President of Culinary Operations for the Fontainebleau Miami Beach, has a Father’s Day recipe to share, along with a quick backstory about life with his father. The recipe is for Seared Irish Salmon with Creamy Mustard Cabbage; perhaps it is stating the obvious…
Norma Vargas-Matus is not exactly what you would expect from a pasta maker. She’s a “Mexicana” from the beautiful town of Acapulco who grew up working at her family’s bakery located in the hip Condesa district of Mexico City. Today, this latin lovely finds herself in a cooking mini-adventure as…
If you’re not a subscriber to our weekly Café Bites dining newsletter, here’s a taste of what you’re missing. Click here to subscribe.”Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime.” So goes the old…
You’ve probably never heard of Ching-He Huang, but she teaches us ordinary folk how to perfect the art of delicious take-out… at home and easily, without all of the headaches. She’s the chef behind UK sensation, Chinese Food in Minutes, which airs on the newly launched Cooking Channel. Adduce Studios…
Surprisingly, Chef Andrea Curto-Randazzo, whom we have interviewed the last few days, found a moment to share an incredible recipe with us. Give it a go! It sounds perfect for summer.Summer Peach & Aged Manchego Cheese Stuffed Pork Chop with Mushroom Ragout and Port Wine ReductionPork Chop & Stuffing:10 oz…
From the moment you meet Pablo Liberato you sense that here is someone who is truly passionate about his meat. As the owner of Gaucho Ranch, this self-proclaimed health enthusiast spends his day touting the benefits of grass fed meat. No hormones, no antibiotics, no grain. “Our cattle eat only…
Remember the excitement when you dug around for the prize in the Cracker Jacks box? Well, now there’s a healthy way to relive the experience. There is a “green prize” in your Triscuit box. It seems every consumer product is jumping on the “green” bandwagon these days and Triscuit is…
Fried doughnuts are an overindulgence that has become an American breakfast staple. This airy piece of dough with a hole in the center is about as close to a healthful breakfast as a beer. But what if you have it as a dessert after a beer? A friend recently introduced…
Deviled eggs are thought of as classic ’50s American food. In Leave it to Beaver, mom June Cleaver puts out a deviled egg plate as guests fill the house for a summer holiday party. Deviled eggs actually date back to the time of Ancient Rome where they were known as…
