Excerpt: Aw, shucks! The corn at the market is fresh, tender and sweet.
Whether you’re ignoring the overzealous suitor next to you or trying to make conversation with a new friend, a poet like A.E. Stallings can be your companion at the bar. Let poetry be your wing man.
Chairs made out of recycled soda bottles, filtered water: A few Miami chefs chimed in on how they try to reduce waste or recycle at their restaurants.
“I have swapped traditional winter squash for sturdier sweet potato and have taken the meat out of Marcel’s soupe joumou. I have not, I hope, taken the heart.”
“I think feeding the deeper hunger and serving the world starts with what you serve for dinner,” says writer Ellen Kanner. She admits “that’s asking a lot of dinner.”
Who’s growing cocktails in their gardens? Some local bar are. You can also grow your own cocktail ingredients.
Feast among the foliage and help nourish children’s education.
The Saffron Supper Club serves Persian food and culture at pop-up dinners in Miami.
That was fast: Southwest Community Farmers’ Market has a new home at Tropical Park.
A spiced variation on traditional hot chocolate. This one is Caribbean-spiced, with star anise, bay leaf and nutmeg.
Aloo tikki are crisply fried potato patties–they make a great snack, appetizer or side dish, especially on cool-weather days. The aloo tikki sizzle in the pan just long enough to form a golden crust, keeping the potato on the inside tender . The recipe is below. The recipe requires that you start with already boiled [...]