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…
Stone crab lovers, get ready: The season officially begins today and runs through May 15, 2011.The sweet and succulent claw meat of stone crabs is one of Florida’s famous delicacies. The crustaceans live in waters off North Carolina to the Yucatan Peninsula, and 2.4 million claws were harvested commercially last…
Noel RamosSlow Food Miami has nominated the rare hua moa banana for the Slow Food USA Ark of Taste. Just as the Bible’s Noah preserved and protected the animals in the tale of the flood, Slow Food seeks to save disappearing foods. Fruits, vegetables, seafood, legumes, and rare heritage breeds…
Paula NiñoRuhlman loves his bacon.Last weekend, on a visit to San Francisco, I witnessed cookbook author and food writer Michael Ruhlman show a roomful of bloggers at the California Culinary Academy how to cure bacon. Yup, at home. And yes, it’s surprisingly easy. Since I know bacon lovers abound (who…
Feeling French after reading parts one and two of our interview with Chef Pierre Sudre from the Sofitel’s La Riviera? Give this recipe a go!Seared Roasted Chilean Sea Bass with Espelette Pepper and Grilled Artichoke Hearts Over Kalamata TapenadeServes 44 six-ounce pieces of fresh Chilean sea bassground Espelette pepperextra virgin…
Yesterday we highlighted the Two Fat Ladies: Full Thottle cookbook that was first published in 1998 by the irrepressible Brits. Today we offer a recipe from the book for Lobster with Latkas — one of Clarissa’s offerings. “I have an unlimited passion for lobsters which I do very well with,…
On Friday, we spoke with Bourbon Steak Miami’s executive chef Gabriel Fenton about his fiery jerk chicken wings that will hit the Bourbon Steak bar bites menu tomorrow — coinciding with the first Miami Heat preseason game. Some heat with the Heat, so to speak.The folks at Bourbon encourage you…
Yesterday, we introduced you to Biltmore Culinary Academy’s raison d’etre. Today we’re gonna break down what we learned. Yeah, buddy, we got mad skillz now…
We’ve heard of vintage clothing, jewelry and books. The word vintage is copied from wine terminology to give a more elegant euphemism for “old” and these days it seems anything that is second hand can be sold in a “vintage store.” Enter to this arena vintage kitchen utensils. Collectors are…
Atten-tion! Okay you lily-livered landlubbers! Stand up and listen! This here is Boot Camp, see, and it’s high time you learned some kitchen basics.Yeah, so Biltmore’s Culinary Boot Camp is hardly militant, but it will get you slicing, dicing, and cooking better than you currently do… even if you still…
Want to cook up a five star meal with some bubbly? Sounds like a lot of work? Not if you let Chef Gonzalo Rivera from La Marea at the Tides and his team of sous chefs help you out. At this Saturday’s Biltmore interactive lunch. they’ll help you chop, dice…
In the innocence of youth, we could be duped into believing that a pastelito is a pastelito, is a pastelito. But once our taste buds evolved past Little Debbie Snacks and 7-Eleven nachos, we could no longer be satisfied with mediocre gastronomic experiments.Then one day while strolling down the rows…
