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…
It’s July 4 and you’re already feeling especially patriotic. As you don your favorite Uncle Sam hat and straighten up your star-spangled apron, perhaps you’re wondering, “Hmm… What recipe I can make to show my friends and family just how much I love my country?” Ah! Fret no more. Linda…
Yesterday we dished about the Mercadito Group’s culinary tour of Spain, and discussed how Executive Chef Ryan Poli is using said trip to inspire the menu at his new restaurant, Tavernita, opening on SoBe. Today we bring you a sneak peek of what is to come; a recipe from Chef…
In our opinion there are two South Beaches: the one that tourists see, marked by flyer-ridden dirty sidewalks, $400 Grey Goose bottles, and fly-by-night restaurants attended by stoned waiters; and the one that locals enjoy, marked by eccentricity, health- and body-consciousness, and solid, “take care of our own” business practices…
Richard Hales, chef and owner of Midtown hotspot Sakaya Kitchen, spoke with Short Order about his love for Thailand and about the trials of food trucks. He then was kind enough to share with all of us a recipe for a dish worth trying to make at home. Dae Ji Grilled Baby…
Last week we published our interview with Andrew Balick, the chef at the relatively new Pied a Terre at the Cadet Hotel. In parts one and two, Balick talked about his menu, how he came to Pied a Terre after six years at Azul, and how he began cooking professionally.Today…
Hans Viertl is not only a savvy restauranteur, he also was a chef for many years with Club Med with more than a few good recipes under his belt. Soup is the best seller at his four restaurant locations Fountain Bistro, La Ficelle Cafe, Fountain Deli, and Sacha’s Cafe in…
In conjunction with LGBT Pride month, Bloomingdale’s Aventura this Saturday will host Cooking with Pride, a demonstration featuring Victor Cardenas Pasos, executive chef at the Palace in South Beach.Victor will be sporting a fabulous accessory — a tall, fully made up, six-inch heel wearing accessory. Noel Leon, the Palace’s Sunday…
After speaking with the extremely interesting, environmentally conscious, pisco expert Johnny Schuler, we were just dying to get a taste of a pisco cocktail. Schuler mentioned that the drink Grapes and Roses was created for the South Beach Wine and Food Festival using his new Portón as the spirit ingredient. Apparently,…
After meeting with Chef Richard Ingraham we learned in our first interview what it’s like to cook for basketball star Dwyane Wade, and in our second interview, about the balancing act it takes to feed a successful athlete on the road and still hang out with your kids’ new puppy…
