Let’s face it. Some jobs are more interesting than others, and when we met Alisa M. McGowan, we knew she had it figured out. A caterer to the jet set, she spends her days making sure Wyclef Jean has his soul food going on, the Victoria’s Secret models’ chocolate chip…
“Munch and move on” will be Sakaya Kitchen’s new creed come September 12, when chef/owner Richard Hales plans to launch his Dim Ssam à Gogo food truck. Expect the same prepared-from-scratch Asian food that has made Sakaya a midtown Miami hit — natural beef, poultry, and pork; organic dairy; local…
August in Miami can be unbearably hot. Sipping something cold full of ice cubes seems like the best alternative to cooling down. No need to settle for a standard square ice cube tray anymore. Here are a few of our favorite ways to express yourself through ice!Ice InvadersFor the true…
In 1987, Todd Wilbur of Orange County, California, started his Top Secret Recipes website, on which he dissects well-known name-brand foods and creates original recipes that clone their appeal. The site has been “undergoing construction” for quite some time, but the recipe section remains — with everything from Aunt Jemima’s…
Hani Khouri did not grow up on a farm, yet today he looks right at home herding his 17 Nubian goats with the shepherd hook he carries. You would never know that three years ago, Hani and his wife Maria Lee led the life of expats residing in places such…
Wisconsin is known for cheese, but unless you’ve been there or anywhere in the Upper Midwest, you probably have not had the sinful pleasure of eating fried cheese curds. These hot little numbers are made from the solid parts of soured milk, or basically young cheddar cheese in its natural, random shape…
Since Norman Van Aken is doing a 180 by coming back to Coral Gables, partnering in the kitchen with his son and a fresh-faced Phillip Bryant, and putting local sourcing at the top of the priority list, we thought we’d mix things up a bit and start his three-part interview…
After perusing the mecca of the Hispanic pantry at Conchita Brands recently, short order got the urge to cook up some traditional Latin food. So we asked Sixto Ferro Jr. for his “quick and dirty” recipe for a family favorite, “Garbanzo’s Fritos.” This literally translates to fried chickpeas although they…
The Genuine Kitchen column features recipes and tips for your home cooking by James Beard Award-winning chef Michael Schwartz and his team at Michael’s Genuine Food & Drink. His first cookbook, Michael’s Genuine Food: Down-to-Earth Cooking for People Who Love to Eat (Clarkson Potter/February 2011), is available for presale on Amazon.com. For…
A new Florida law makes it an offense punishable by one year in prison to traffic in horse meat. That, and several arrests and the destruction of a whole freakin’ horse-killing neighborhood have made it extremely difficult to buy horse meat in Miami-Dade County– as undercover cops will complain. …
The Forge’s Dewey LoSasso shares his lobster, peanut butter, and jelly sandwich recipe with Short Order. You can read Part 1 and Part 2 of our interview with him for more about the Forge…
Lobster enthusiasts should gas up their boats. Lobster miniseason begins tomorrow. Or tonight at 12:01 a.m. to be exact. The two-day lobster hunt is an opportunity for novice fishermen to be out on the water, drink, and, of course, catch lobsters.If this is your first time on the lobster chase,…
Summer’s here and it’s time to fire up the grill. To spice things up, we went on a quest for the ultimate barbecue accessories and came across some gadgets that are definitely worth sharing.The Condiment Gun – The pictures speak for themselves. This party starter is so popular that it is…
You asked. He delivered. Here’s the recipe for Chef Giorgio Rapicavoli’s savory, creamy, smoky, and yes, even slightly crunchy, pappardelle carbonara.Pappardelle CarbonaraServes 41 lb dried pappardelle pasta12-16 strips of thick cut bacon, cut into 1-inch cubes2 shallots, thinly sliced1 cup heavy cream1 cup grated parmigiano reggiano2 Tbs white truffle oil4…
For raw foodists who are still deeply feeling the patriotic spirit and Miamians who can’t stomach dairy products but want to celebrate National Ice Cream Month with the rest of this sunny city, we present recipes for red, white, and blue “ice cream.” (They’re really dairy-free sorbets, but they’ll refresh…
Vodka isn’t really part of our everyday pantry. Unless we’re making penne alla vodka, we’d rather drink it than cook with it. But here’s an idea for how to use flavored vodka in a salad. Finnish-American chef Sara La Fountain created this dish as part of the Cooking With Finlandia…
Yesterday we wrote about fabada Asturiana as a way to prepare for today’s Spain-Germany soccer game. If you didn’t start then, maybe you can celebrate la victoria with fabada. It’s a traditional Spanish stew that requires time, patience, lots of meat, and a hearty appetite. Slowly cooked overnight, the flavors of the meat…
In preparation for the Spain vs. Germany World Cup semifinal, which takes place at 2:30 Wednesday afternoon, we hit up Delicias de España on Red Road to find out how to eat like a crazed Spanish soccer fan. This bright and friendly grocery-restaurant is a bit of Spain in Miami…
Searing a hog and shooting some hard liquor is the only acceptable way to honor avowed pork addict and alcoholic connoisseur Anthony Bourdain. Naturally, any South Floridian’s first impulse would be to stuff that mojo mofo into a caja china and let him roast till sundown. Sadly, though, that’s not…
On June 12, 18-year-old Cuban-American high school student Lynette Bofill emerged from a field of ten young, aspiring chefs to take $10,000 in Le Cordon Bleu’s Future Chef of America Culinary Scholarship Competition. Today, Lynette offers the recipe for her winning dish, chicken paprikash with bread twist and red pepper…
Now that you have Grill Grrrl’s (Robin Medlin) grilling tips from earlier, you should be ready to try her buffalo sliders. On July 4, follow Medlin’s suggestion to create a slider bar by serving your favorite toppings and letting your guests create their own specialty burger…
Meat Market chef/owner Sean Brasel shares his secrets for great rubs, marinades, and cures for home cooks. Among them is a chili-espresso rub: “I’ve always found that bold spicing can bring out amazing flavors in even the most unexciting cuts of beef,” Brasel says. “I use this rub with buffalo…
