Can’t say I’m a big fan of rillettes, a specialty of France’s Loire Valley. It gets made by slow-cooking the meat in fat, then shredding and mixing it with some of the fat and chilling it to a fatty, porky spread for toast or bread. The chilled fat reminds me…
Yesterday was the first working day of the year and many resolutions went into effect. But come 5 p.m. you may decide the “giving up sweets” resolution was no good. Fortunately, just when you thought the holidays were over and there would be no more cookies, cakes or sweets for…
For you slackers who decided to throw impromptu New Year’s Eve parties at the last possible minute, we’ve got an awesome recipe that’s quick, easy to make, and totally appropriate for the holiday from the “Godfather of Nuevo Latino cuisine,” Chef Doug Rodriguez. Of course, if you change your mind about…
Tonight is the big night and many new year’s revelers will be hitting South Beach and spend obscene amounts of money on all access club passes and overpriced meals. If your purse strings are tied, you can follow tradition (or superstition) and stick to some tried and true food rituals…
Kasha varnishkas is an Eastern European dish that mixes bow-tie noodles, kasha grain, and caramelized onions. It’s a hearty dish served warm, and one that I grew up eating from time to time.When I was chef at an upscale take-out shop in Manhattan called Mangia, I made my own version…
Now that you’ve pounded down more fruitcake, egg nog, and sugar cookies than you care to remember, try eating something good for you, like Icebox Café’s gado gado. Robert Siegmann and Andrea Landini–whom we interviewed last week, remember?–discovered this dish while traveling through Indonesia, and they altered it slightly to…
Yesterday we promised you a recipe from Jayne Rockmill’s new hardcover book I Love Bacon! ($19.99) so, yet again, we’re delivering. Chef Andrea Curto-Randazzo, now at The Water Club and formerly of Talula and Top Chef fame, contributed her recipe for roasted tomato and smoked bacon bisque. It’s pretty involved,…
Yeah we promised you in our interview with Marc Randazzo last week that this recipe would be delivered yesterday but it just didn’t come in on time. What were we supposed to do–threaten a former pro boxer? Hardly. We love ya, but not that much.Regardless, here it is. Now take…
Mr. Green Dean is quite elusive.It was hard to get the farmer of exotic vegetables to answer our interview questions. And forget about a picture of him or even his full real name beyond, “My name is Dean.”No matter–the important thing is that we know the name of his alter…
Too early to post a after-Christmas Day recipe, you say? Be prepared is how I counter. Plus I’m not going to be blogging the day after Christmas, so you might as well tuck away this really easy, absolutely tasty recipe for ham steaks with redeye gravy while you can. All…
Nothing to do this Sunday? Need something constructive for the kids? Jump in the car on a road trip south, and fill up on seasonal organic produce, heirloom tomato plants, dried fruit and raw honey. Bee Heaven Farms is turning this Sunday December, 19th into “Farm Day.” Between 11:30 a.m…
With last night’s temperatures reaching down into the 30s and a repeat expected tonight, you might think you’re experiencing a bit of Scandinavian winter weather. Ok, not quite. Try frigid temperatures AND total darkness for most of the day for several months. In fact, according to the ancient Julian calendar,…
Before you ask, yes, this recipe is involved. But no one said beauty was easy, bucko. And you’ll need the right equipment, like a juicer (Dr. Etti Ben-Zion recommends Jack LeLanne’s) and/or a blender. If you’re wondering why you need to go through all this labor for a snack, maybe…
Sustain, in Midtown Miami, opens its doors to the public this Saturday, December 18. The concept of the restaurant is: sustainable, seasonal, and simple. The focus on sustainability is supposed to encompass both the food and the physical space.Executive Chef Alejandro Piñero is a Miami native, who previously worked under…
The first Miami farmers market to double the value of food stamps reopens for the season this afternoon in Overtown. Launched in April, the Roots in the City Market is also the first market in Miami wholly operated by local farmers…
As reported yesterday, pastry chef Hedy Goldsmith will be hosting a cooking demo at the Coral Gables Whole Foods this Thursday. Goldsmith will show participants how to make her popular chocolate cremoso. To help you prepare in advance, here’s Goldsmith’s recipe. If you plan to attend, remember to call 305-421-9421…
Accept our apologies for this one, but getting a detailed recipe from Las Vacas Gordas’ chef Luis Gajer was like trying to extract maple syrup from an elephant. (Meaning, it was totally impossible.) So only give this one a go if you have a good sense of how much seasoning…
Who doesn’t love pastry chef Hedy Goldsmith’s chocolate cremoso? The creamy, rich chocolate topped with sea salt and olive oil has conquered many palates at Michael’s Genuine Food & Drink, and Thursday is our chance to learn how to prepare it.Goldsmith will make her signature dessert at the Coral Gables…
Last Saturday was the first day of the new South Miami Farmers Market. Last Friday, I wrote a post about the market’s mission of sourcing local produce, cheese, meat, eggs, and value-added products (jams, salsas, and other prepared foods) from local farms, community gardens, home gardeners, and from around Florida…
Florida vegetables, fruits, eggs, grass-fed beef, and cheese, oh my! These will be on sale in front of South Miami City Hall (6130 Sunset Drive) tomorrow (on Saturday) from 9 a.m. to 2 p.m. There will also be jams, salsas, native and edible plants, and other products.The market will be…
If the cold weather has you Jonesing for some hearty food, try this pork loaf recipe by Elana Garces. It is one of the handful of South Florida dishes included in Molly O’Neill’s One Big Table: A Portrait of American Cooking, which I wrote about yesterday. In the book, Garces…
As promised in our interview with chef Mike Sabin yesterday and Friday, here’s the recipe for Prime One Twelve’s Hawaiian Tuna Poke. Take this bit of advice–don’t use a cheap quality fish. If you can’t go all out, just have Sabin make you some, instead. Maybe he’ll even play ukelele…
