I love Google Recipes, the new search engine for cooks. Instead of Googling “pizza” and getting 300,000 places that deliver, the results will only include ways to actually make a pizza. Great idea! Hmmmm, I thought, If it works for “pizza,” would it work for “penis”? Sure enough, Google came back with nine penis…
Chef Christopher Lee, executive chef at Eden South Beach, has been kind enough to share the recipe for Eden’s Hamachi Sashimi with us. We promise we only had to twist his arm a little bit during our interview the other day.This refreshing and light course is perfect to impress dinner…
Last week, we talked about all sorts of things with Jan Jorgensen of Two Chefs (the interview: Part 1 and Part 2). His signature soufflés have become so popular that customers stopped ordering the other desserts. “I had to throw a lot of them away,” Jorgensen laments. So now soufflés are the…
We haven’t heard back from Bongos’ Chef Alex Otero verifying that we got all these steps right, so fufu at your own risk. Before you ask, yes, this dish is typically African fare but check out how Otero Cuba-fies it.To make the process a really connected experience, regardless, read about…
Guess the members of the culinary team at the Ritz-Carlton, South Beach figured they had to bring it big to Burger Bash this year since they’re going up against the past four People Choice winners: Michael Schlow, Shake Shack, Spike Mendelsohn, and Michael Symon. The hotel’s executive sous chef Oscar…
Legend has it that long before George Washington became the first President of The United States, he chopped down a cherry tree. When his father saw the ruined tree he asked George if he did it and George said “yes father, I cannot tell a lie”. George’s father then proceeded…
Locally grown vegetables, fruits, and flowers from about nine farms or homes around South Florida were looking good and affordable at the soft opening of The Upper Eastside Farmers’ Market at Biscayne Plaza this past weekend.The market was organized by the Terranova Corporation and the two-year old Urban Oasis Project,…
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…
