In yesterday’s interview with Joan Nathan, the author mentioned that she collected the recipes for her book Quiches, Kugels, and Couscous: My Search for Jewish Cooking from French folks. Here’s a tasty one from Celine Bénitah, a woman who hails from the Algerian border of Morocco. Nathan wrote: “When Celine…
As the executive chef at the Trump International Beach Resort in Sunny Isles, Kurtis Jantz oversees the entire food and beverage operation for the resort. This is one busy man, and most of his Thanksgivings are spent working.”My tradition is definitely working it,” Jantz told us. “Around here we fix…
Green Bean CasseroleThe main ingredients: condensed cream of mushroom soup, green beans, fried onions. The gist: mix it up and bake it. The verdict: Wow, are green beans really so horrible their flavor must be squandered by the likes of canned soup and fried onions? And if you use canned…
Essensia’s Executive Chef Frank Jeanetti thinks traditional when it comes to planning a Thanksgiving meal, whether at home or in his restaurant. “I like to keep it simple and basic, but good,” he says, adding that playing with ingredients also goes into the process. One of Chef Jeanetti’s original sides…
Yesterday we highlighted the just-released Food Network South Beach Wine & Food Festival Cookbook by Lee Schrager and Julie Mautner. We’ll remind you that Lee will be at the Miami Book Fair International this Saturday at 4:30 p.m. And we will also share a recipe – one that seems well…
If you read Short Order, you’re probably the type of person who has your Thanksgiving food plans well underway. If you are cooking, you probably have an idea of the comforting, yet gourmet, dishes you’ll prepare, the ingredients you need, and when you’ll cook. If you’re dining out, you have…
In our look at Seasons 52, parts one and two, we pretty much covered the food and wine at this new restaurant on Miracle Mile. Today we close our look out with two of chef Clifford Pleau’s recipes that could turn out quite useful come Thanksgiving Day: Cider-brined Turkey and…
Ray Hicks is a good Southern boy who grew up on comfort food and at his downtown eatery, First & First Southern Baking Company. He’s bringing those flavors to Miami one deliciously gooey cake at a time. From Coca-Cola cake to red velvet, the only thing more American in this…
Chef Dena Marino moved to Miami from Colorado last summer to head the kitchen at DeVito South Beach. The job was short lived but Marino loved Miami so much she stayed. She’s now working on another Miami project about which she can’t reveal much because details aren’t final yet. And…
Yesterday we featured the 23-year old classic, The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant. Today we share a recipe from the book that seems perfect for Thanksgiving, or just for autumn in general. This recipe, and others in the book, is as meticulously detailed as you’ll find…
During November, National Peanut Butter lover’s month, you can enjoy the creamy goodness at Quattro Gastronomia Italiana. Twin chefs Nicola and Fabrizio Carro bring lots of Northern Italian dishes to their menu and with their pastry chef, Antonio Bachour, have loaded a traditional panna cotta with lots of peanut butter…
I know, I know–it’s the best compared to what? Farmers markets in Miami still have much room for improvement, yet every new season, I’m filled with optimism. Trinkets and prepared foods still outweigh produce at local markets. These are fun to shop from, too, but the key word in “farmers…
For South Floridians, November is the very beginning of the harvest season. The Pinecrest Gardens Green Market reopens this Sunday, November 7 from 9 a.m. to 2 p.m. Sunday. the season last through May.Some of the regulars from last year’s market will return. Bee Heaven Farm and Redland Organics will…
Yesterday we highlighted The Elegant Chef’s Guide To Hors D’Oeuvres And Appetizers by British celebrity chef Antony Worrall-Thompson. Today we share his manner of shaping filo dough into a frying pan shape that makes for a snazzy presentation of whatever it is you fill it with. The recipe in the…
The Heat opens at home tonight against the Orlando Magic. According to Chef Michael Jacobs (interviewed here and here): “This breakfast wrap is one of the Miami Heat players’ favorites. High in protein (turkey and eggs), low in fat and wrapped in a high fiber whole wheat tortilla shell, then…
“This book is a practical guide to growing food for city residents with small spaces…Even if you have no yard and very little free space…I believe that anyone living in a typical city apartment, condominium, townhouse, or single-family home could apply just two or three of the strategies mentioned in…
These recipes are from Levy’s Restaurants, the Chicago-based company that handles all the food you’ll eat next week at the American Airlines Arena, when the Miami Heat plays its home opener. If you’re too lazy to make these simple recipes at home, let Chef Eric Chopin and his crew throw…
I’ll spare you the history and other razzmatazz about orzo and cut straight to the chase: It tastes really good when toasted. Just spread the little ovals in an even layer on an ungreased baking tray and pop into a 250F oven for about 25 to 30 minutes — or…
It’s not all about the steak at 1500°, you know. Chef Paula DaSilva happily shared her recipe for this slightly spicy, super flavorful shellfish dish. To read more about our favorite Hell’s Kitchen survivor, see parts one and two of our interview.Clams, Chorizo & Aji Amarillo BrothServes 660 littleneck clams3…
Yesterday, we introduced you to Quinoa 365: The Everyday Superfood, a new cookbook that offers 170 ways to prepare the ancient and highly nutritional South American grain. Today we share one of those recipes, which is for a fresh cucumber and dill toasted almond salad. It’s easy to make; light,…
The fall issue of Edible South Florida debuts today (Monday), and sadly, there are no scantily clad men on the cover. Instead, some sexy claws take the spotlight for this month’s cover story: stone crab season. The issue also contains stories of hunting wild persimmons, planting a garden, women in…
Trina SargalskiSeriously Organic is a new foraging company that specializes in hard-to-find specialty produce. Partners Juan Rochaix and Elke Zabinski distribute to Gigi, the River Oyster Bar, and Red Light, among other local restaurants. They’ve been quietly preparing, but they plan to go full speed ahead when the Florida harvest…
