miamidish.net

We spoke with Goldsmith about her latest Easy-Bake Oven and about holiday baking.

Along with the ever-expanding constellation of art fairs and gallery events during Art Basel, pop-ups are mushrooming during this time of year, including bars, shops and restaurants.

I try to relate everything to the three primal forces that shape human lives—food, drinking and sports. So when I had the chance to attend a Macallan whisky and pastry pairing, I thought of two people—LeBron and Wade. Hear me out.

It’s been a good year for Goldsmith.  She was a semifinalist for a James Beard Award. Her first cookbook, Baking Out Loud (Clarkson Potter), was recently published. Miami Drink writer Chuck Ferrin attended a Macallan whisky and dessert pairing at Michael’s Genuine and brought back this recipe. Check out Chuck Ferrin’s Miami Drink post: “I [...]

There’s been a lot of media coverage lately about how the invasive lionfish can make a tasty dish. But what I’ve been wanting to know is whether lionfish is worth the trouble to eat.

Tidbits that I found interesting this morning…. Chef-owner Michael Schwartz of Michael’s Genuine Food & Drink took home a James Beard Award last night.  He was named Best Chef: South.   Other nominees included Zach Bell of Cafe Boulud in Palm Beach, Scott Boswell of Stella! in New Orleans, John Harris of Lilette in New Orleans, [...]

Miami Dish loves a limoncello. We may have to send our John diRocco to The Tides Hotel to see if he approves of this unorthodox use of the yellow elixir. Chef Pietro Rota, of Tides’ restaurant La Marea, makes his own stash, which he uses for the genius invention of limoncello popsicles. The popsicles garnish [...]