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…
Sorry to be a tease, but the folks at Rosa Mexicano didn’t want to give you the recipe for the whole enchilada… uh, we mean pork belly taco, because they would rather you stop over tomorrow at 10 a.m. to watch the whole process so you do it the right…
While some may enjoy going out to eat, others love cooking. This second group is in luck. They can be taught by one of the best in Miami. Chef Cindy Hutson is offering cooking classes on Saturdays at her restaurant, Ortanique on the Mile.At $90, people will be able to…
courtesy of Miami Kitchen GardensIt seems that with all the talk of knowing where your food comes from, the rising concern about obesity and a move toward healthier eating, more people are flirting with the idea of growing their own fruits and veggies. But for people who know nothing about…
Muriel Olivares always excels at what she does. Her world is full of colors and creation. At age 11, she was accepted to the magnet art program at South Miami Middle School and from there she went to the New World School of the Arts. She did well and was…
This is part three of our interview with Antoinette Jreij from The Original Daily Bread Marketplace. Read part one of the interview here and part two here.You already appreciate lentils because they are incredible source of iron, but if you really want to worship the spongy, round pod inhabitants with…
Courtesy University of Texas PressDiana Kennedy, cookbook author and leading authority on Mexican regional cooking, will present her latest work at Books & Books Coral Gables on Wednesday night at 8 p.m.Oaxaca al Gusto: An Infinite Gastronomy may indeed seem never-ending — it’s a comprehensive 464-page coffee table book, laden…
It’s national avocado day and what better way to celebrate this unique fruit than with some fast fat facts…or just fat. The “ahuactl”, as it was known by the Aztec of Mexico, was considered an aphrodisiac. Hence the name, which translates to “testicle,” also a reference to the shape of…
Yesterday we praised the 1987 cookbook Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless and Deann Groen Bayless. At the end of the exciting column, we promised a recipe for horchata from its pages. It follows this preface about the beverage:”This recipe is based on the…
If you still happen to have a few droplets of tequila left from Cinco de Mayo, you can always try this recipe for your Mexican Independence Day celebration tomorrow.The professionals advise you be prepared for flare-ups by keeping an open beer by the grill for use as a fire extinguisher…
Joey Mantilla grew up on the water. Like his father and grandfather, he’s made fishing his livelihood, bringing in and selling close to 500 pounds of fish and lobster per day. He is one of the only 40-something fishermen based on the Miami River. Eighty percent or so of them…
While fashion was the main attraction this past Friday at Fashion’s Night Out in the Bal Harbour Shops, the food was also something to talk about. Celebrity Chef Michelle Bernstein traipsed on over to Saks Fifth Avenue, whipping up some small tasty bites for shoppers. Of course many shoppers didn’t…
Chef John Critchley showed guests at Whole Foods Coral Gables how to prepare some of the dishes from Area 31’s Miami Spice menu recently. In an earlier post, Short Order presented Chef Critchley’s watermelon salad recipe, along with step-by-step photos. Now we’ll show you his preparation of Key West yellowtail…
Yesterday, we highlighted Julia and Jacques Cooking at Home cookbook. Today we share two recipes for Provençal Tomatoes — one from each star culinarian. The book is filled with useful tidbits of advice. Here are just a couple culled from the Provence recipes, which follow the jump.Julia on using a…
Last night at Whole Foods Coral Gables, Chef John Critchley broke down some of the dishes from Area 31’s Miami Spice menu. Of course, he added that deft touch that only decades of practice can bring. However, the recipes are relatively simple for the home cook to replicate.Critchley prepared a…
Try this twist on traditional barbecue fare from John Rivers, pit master and owner of 4 Rivers Smokehouse BBQ, the Orlando-based brand that makes some of our favorite super smoky sauces. (Find ’em at Epicure in Sunny Isles if you are out and about this weekend.) Directions: 1) Prepare pizza dough for…
Have you ever made beer-can chicken? If you haven’t, you’re missing out on the juiciest grilled chicken you’ve ever tasted and on a few good laughs from looking at your bird perched atop a beer can on the grill. It’s also incredibly easy to make, which makes it the perfect…
Sutter Home is celebrating the 20th anniversary of its Build a Better Burger contest by holding its high-stakes burger cook-off on September 23, at Collins Park in South Beach. The prize money this year has doubled to $100,000 for the most creative, best-tasting burger — but you are too late…
You’re at STK Steakhouse on the Beach grooving to the music. The waiter brings out your bone-in rib steak, done medium rare, just the way you like it. You sit down to dig in when you hear your favorite 80’s tune and then you’re on your feet again, dancing, the…
This is part three of our interview with Red, the Steakhouse’s chef/partner Peter Vauthy. Read part one of the interview here and part two here.”I remember creamed corn as a kid being an awful thing,” Vauthy said. So perhaps that was the impetus behind his creation of a rich, delicious…
