With labor day quickly approaching, summer grilling season is at a peak. Whatever you throw on the grill, don’t forget the sides!Michy’s coleslaw; tart, sweet, creamy and with a definite crunch, is great with either her all-you-can eat fried chicken, or served up cold with your weekend burgers and hot…
Hopefully our Spa Water blog from Friday encouraged you to down gallons of fruit-infused water this weekend. We tried a cucumber-basil-pineapple concoction that was quite good, but this Raspberry Mist recipe from the Tamaya Mist Salon & Spa in New Mexico sounds (and looks) even better.Yes, these recipes sound like…
It’s early morning. The mellow sounds of Washed Out are playing, and the smell of flapjacks fills the air with a sweet scent.This serene scene might not be commonplace in many morning kitchens, but now you can change that. It’s time to feel good about a hearty breakfast again. Break…
Yesterday we reminisced about our visit to Paradise Farms, prior to that we saw Hani Khouri at his Redland Mediterranean Organics, and today we’ll tie up the details of our action-packed trip to the Redland. We hope you’ll be inspired enough to hit the road and head there yourself this…
The ancients loved their herbs. Basil is actually Greek for the word king. Yeah, ’nuff said. Having your own herb garden is truly a culinary blessing. Here’s our guide to becoming an urban gardener. Let these words soak into your mind and put them into action. We promise you’ll have…
You might recall reading about our field trip to the Redland with the LoSasso family and some folks from the Forge. Here’s what happened after we left Redland Mediterranean Organics, got back in our caravan, and headed to Paradise Farms.Any chef in Miami who claims to use the freshest produce in…
Summer is coming to a close, and the three-month-long ritual of placing Halloween décor on store shelves has begun. Holding on to the last vestiges of summertime has long been honored among a small group of our friends through an activity we like to call “drunk rascal camping.” (Closeup of…
Last week we told you what a great time we had on our date cooking with Chef Danny Wells at Amuse and Monday he was eager to share his recipe for Inside-Out BLT. Simply stated, it’s a sandwich sans bread, comprising lots of greens and bacon mayo stacked between layers…
Down by Homestead, off the beaten road, you’ll find the beginnings of an “All-Green” community called Verdes Gardens. Amidst this blossoming development stands a gigantic open-air building, with locals and travelers shopping for farm fresh eggs, as well as freshly picked produce. This is the Homestead Harvest Farmers Market, open…
After you’ve had a milkshake at Robert Is Here, a switch flips in your craving core. Soon you just don’t want to live anymore if living means you can never again suck down a few straws full of that fruity, cold, creamy deliciousness. So when that familiar feeling hit this…
So? Did you get to meet Raquel Rabade Roque, author of The Cuban Kitchen, owner of Downtown Book Center in Miami, and co-founder of the Miami Book Festival at Books & Books last week? If so, you probably spent the weekend preparing her version of tostones, rabo encendido, and arroz…
We really didn’t know what to expect when Chef Danny Wells at Amuse Restaurant & Lounge invited us into his lair to take part in the Hands On in the Kitchen program. What exactly were our hands going to be on? Would we need protection?Granted we had received an e-mail…
This one’s for the college kids, the moms of college kids and, well, the ones who don’t know how to cook. The problem? You’re 18, you’re going to college, and you’ve never cooked a day in your life. Do you even know how to boil water? Is plastic-covered cheese the only cheese you know?
Welcome to the Garden of Eden, my friends. Or what we assume a paradisaical version of one would look like if it were a taste wonderland and located in the heart of Homestead. The 37-acre Fruit & Spice Park is truly a hidden treasure trove waiting to electrify your taste…
Miami Spice is pulling out all the stops for its tenth anniversary this year. You’ve been using our guide to the two-month-long event, right? Quick, you can catch up here.Here’s a look at something different to do during the promotion. Spice is heading to Bloomingdale’s in Aventura for weekly culinary…
Earlier this week, we interviewed Michael’s Genuine Food & Drink executive pastry chef, Hedy Goldsmith. If you missed the interview, read Part 1 and Part 2. As promised, we’re bringing you a recipe from Hedy’s kitchen.Simply put, these spiced pecans are delicious. A first bite releases the tastes of a crisp…
Think an avocado is just for humdrum guac? Well, think again. Here are three simple recipes you never knew you could do with avocado. All recipes have been tried and tested.Note: To test an avocado for ripeness, give it a loving squeeze. If it’s rock-hard or too mushy, it’s either…
It’s one of those things everyone is reluctant to make for themselves. Baking bread just seems like so much more of a pain in the ass than simply picking up a loaf at the grocery store. Sure, the visual will be just as pleasing if you buy focaccia or lavash,…
Scott Conant is no novice in the kitchen. With five Scarpetta locations and his new D.O.C.G Enoteca making some noise in Vegas this ambitious chef has his plate full. But a visit to his kitchen shows us that he hasn’t lost that magic touch when it comes to preparing a…
We swear we’re not trying to brown-nose anyone here. It’s just that a particular guy who one of us might consider her boyfriend happens to have a Syrian father who is obsessed with a particular purple-skinned veggie and makes a mind-blowing baba ghannouj. We had to share his recipe.When we…
Lido’s Mark Zeitouni, executive chef at the Standard Hotel’s restaurant, adds his Egyptian background and the farm-to-table aesthetic he learned in San Francisco to his Mediterranean dishes. That includes his handcrafted pickles. According to Zeitouni, it’s a long process, but one that’s easy enough to do at home. “It is…
Ever since we had our first taste of smoked ice cream last week, we’ve had smoke on the brain. Sure, we could take the easy road and hit our local barbecue joint, but there’s nothing like the feeling you get from smoking your own meat.If you’ve never tried smoking (food)…
