There are those among us, myself included, who would love to wander from the dictates of recipes and travel freely in the world of cooking technique. After being drilled in one thousand and one béchamel sauces at culinary school, all chefs know that when you’ve got the technique down, creativity follows. Eleanor Hoh’s cooking classes aim [...] » Read more..

Paula of mango and lime wrote in the Sun Post today about an upcoming Slow Food Miami stone crab picnic. It looks like Slow Food Miami is gathering momentum. There will be another event on February 24. The Sunday dinner at Fratelli Lyon will commemorate that first slow food meal. In 1986, Carlo Petrini led [...] » Read more..

This week, I drank some delicious fresh-squeezed orange juice from the Uncle Matt’s Hamlin oranges. I expected great things from these oranges, since the Uncle Matt’s brand of orange juice at the store is always so tasty. I was not disappointed. Bill from tinkering with dinner was wondering what to do with the ginormous bunch of [...] » Read more..

After the lovely indulgence – read dessert for breakfast, lunch, dinner and midnight snack — of the holidays, I’m ready to start my weekly cooking and writing again. I haven’t written a CSA Show & Tell since week 2, but I’ll start with week 6, since that’s where we are right now. I know [...] » Read more..

The second week of my farm share arrived on a hectic weekend. I had a houseguest and we spent most the weekend out while my vegetables sat cold and neglected in the refri. Since the vegetables were fresh picked they still looked crisp on Monday. They probably would have looked even better if I had [...] » Read more..

by Sarah Phelps sarah@miamidish.net My family is composed of an eclectic mix of vegetarians, vegans, and meat-eaters, an arrangement that usually turns the pleasure of eating out into a daunting and interminable quest. When we choose a predominantly vegetarian restaurant, my mother turns up her nose at any and all soy-based products; when we settle [...] » Read more..

My mother does most of the cooking for our Thanksgiving. Even though she is Venezuelan, she serves a traditional Thanksgiving meal. We typically eat turkey with golden-crisp skin, raisin-flecked stuffing, Portobello mushrooms sautéed in butter and garlic, sweet potatoes, mashed potatoes, and pumpkin pie. My aunt adds spinach casserole or arroz con leche. [...] » Read more..

    The Pilgrims who landed at Plymouth Rock enjoyed a three day gathering with the Wampanoag Indians. They ate corn; waterfowl like ducks and geese, and maybe some cranberries. There is no evidence that they ate any turkey. I discovered this while listening to an interview with a historian from the Plimoth Plantation [...] » Read more..

LISTEN TO INTERVIEW This is the first of a new column called Audio Bites. Audio Bites will feature tasty morsels from conversations about food.   This first Audio Bite features excerpts from a conversation with Ronni Litz Julien. She is a nutritionist, author, ABC/WPLG nutrition correspondent, and mother of two children. All of these job experiences led [...] » Read more..

Chewy, soft cinnamon rolls. Fresh, plump strawberries and milkshakes. Warm, fresh-baked rolls. Soon, soon . . .   » Read more..