Maricel Presilla won “Best Cookbook” for “Gran Cocina Latina.” She paid homage to the “the collective work of millions of Latin Americans.”
I aim to find out the risks of eating certain invasive species and I also try to put these in perspective.
Add some verve to your Cinco de Mayo with a Paradise Farms Margarita.
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.