In our preview of Cavatelli Italian Trattoria, we told you that we would put the squeeze on the chefs until they forked over either the recipe for the melt-in-your-mouth spinach gnocchi or their “I’m a Believer” mejillones del chef. These mussels are so delicious that we cornered Interiano just to…
How about biking through the Redland and ending with a freshly prepared lunch? The Green Mobility Network is holding its Redland Ramble bike ride on Saturday, January 29. It’s more fun than you think and a nice escape from Miami.The group, which “promotes cycling, running and walking for transportation, leisure…
We borrowed this recipe from A Taste of Elegance, the cookbook master chef Rudi Sodamin authored for the Holland America cruise line. In it, he explained, “Schnitzel is an all-occasion food for Austrians, but it’s eaten most commonly as a Sunday meal.” Sodamin suggests you garnish the dish with lemon…
Yesterday we wrote about the dazzling new menu unveiled by chef Jeff O’Neill at The Villa By Barton G. The chef has generously agreed to share his recipe for what he said was becoming a signature of the house: Clementine carrot velouté with peas, mascarpone cheese, and pumpernickel croutons. Here…
Earth Learning launched the South Miami Farmers Market in early December. Organized with the city of South Miami and the South Miami Green Task Force, the market is one of the few year-round venues in town. And even though it’s small, you’ll find great stuff like locally grown watermelon radishes,…
We can’t imagine the only female member of the Globe of Fire/Steel/Death–whatever they’re calling it now–motorcycle act (below) needs more heat in her body, but we hear the Ringling Bros. performers and crew really dig Chef Michael Vaughn’s gumbo. He also gave us recipes for moussaka and the Brazilian chicken…
You might know her as the executive chef at 1500 Degrees, the farm-to-table steakhouse at the Eden Roc Renaissance, but you’ll definitely recognize her from her stint on Hell’s Kitchen with Gordon Ramsay — she almost won season 5, but came in a close second.Either way, you have the chance…
Earth ‘N’ Us is a permaculture farm that resides smack in the middle of Little Haiti. Ray Chasser’s house and surrounding land is home to emus, roosters, pigs, chickens, ducks, geese, goats, and turkeys, in addition to containing a thriving fruit and vegetable garden. We almost forgot–there are also bees…
We spotted this glorious dish being served at El Gran Inka and just had to ask for the recipe from yesterday’s interviewee, director of culinary operations Javier Angeles-Beron. This “avocado queen” is colorful, light, fresh and not too fattening, plus it’s so easy to make that you can do it…
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…
