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)…
Michelle Bernstein was kind enough to post her recipe for Crumb on Parchment’s cherry-vanilla scones on Tasting Table. If you haven’t had the pleasure, the scones are oversize and somehow both dense and fluffy. It’s quite an achievement. The scone flavors rotate daily, so although the variety brings an adventure…
Sometimes we food writers get the craziest, stupidest, and silliest pitches. Just yesterday we saw a subject line that merely read, “Friendship Cottage Cheese,” so we called up the poor public relations rep. She wanted us to announce that Friendship brand was updating its packaging (woohoo!) in an effort to…
Yesterday we heightened awareness of jiggly cocktails in an interview with Jelly Shot Test Kitchen author Michelle Palm, who is reinventing a frat-boy favorite for foodies with more discerning palates. Now we present an exclusive Short Order recipe, something Palm concocted specially for us. Inspired by one of our favorite…
In our interview with Chef Simon Bowker of the Fontainebleau Miami Beach, we learned what’s it like to work in a high pressure Michelin rated kitchen, and where he gets “naughty” in his down time. Today we present his formula for chicken and stuffing, a long-winded recipe that will redefine…
In the world of puritan health foodies, Welch’s grape, Capri Sun, and even Tropicana are not acceptable examples of “juice.” The word, and associated terms like “juice fasting,” “juicing,” or “on the juice,” instead refer to the nutrient-rich liquid produced by the complete removal of skin, pulp, pits, and fiber…
Rafael Almeida and Armando Marsans made their major league baseball debut with the Cincinnati Reds on July 4, 1911. Both men were Cuban — and as the national pastime was segregated back then, Reds management made sure to remind fans these players were purebred Spaniards with no African blood. The…
Whether you’re looking at a fridge full of beer left over from the 4th of July barbecue or you’ve decided to test your brewing skills with the folks at Brewbox Miami, this recipe for beer-marinated beef is sure to please a crowd.Marinating flesh in dark beer gives it a tender and…
We already gave you a few ideas on what to do with a watermelon this season, and after speaking with The Chill Stop’s Tessi Diaz and John Maieli, we have one more (yes it’s another alcohol-infused suggestion — we can’t help it). The pair uses natural, local ingredients in making the…
