The Miami Herald > Living > Food > Sunday Supper

Sunday Supper

Logout

Member Center

Weather | Traffic

Sunday Supper
Carole Kotkin

Veteran cooking teacher Carole Kotkin is the manager of the Ocean Reef Cooking School in Key Largo. Veteran cooking teacher Carole Kotkin is the manager of the Ocean Reef Cooking School in Key Largo. She co-hosts ''Food & Wine Talk'' from 11 a.m. to noon Mondays at southfloridagourmet.comand is the co-author of MMMMiami-Tempting Tropical Tastes for Home Cooks Everywhere (Henry Holt). She is a founder of the American Institute of Wine and Food's South Florida chapter and a charter member of the International Association of Culinary Professionals and the Miami chapter of Les Dames d'Escoffier.

E-mail her at ckotkin@miamiherald.com.

Top Story

“Cook This Now” (Hyperion)

Sunday Supper

Versatile flank steak is made for marinades

Flank steak isn’t considered as elegant a cut as filet mignon or New York strip, but it makes up for it with big flavor and versatility.

Sunday Supper

Caramelized onions enliven steak fillet

It’s hard to believe how long it takes to transform harsh, raw onions into sweet, buttery, caramel deliciousness.
Sunday Supper

Fresh chestnuts are a fall delight

When I see chestnuts in South Florida supermarkets from October through late December, it makes me think of the enticing roasted chestnuts sold from vendors’ carts on the streets of New York. If you, too, are captivated by the allure of chestnuts roasting, here’s how to prepare them at home.
Sunday Supper

Beer is a cook’s friend — and not just in a glass

Beer has its place in the kitchen – in a cold glass to sip while you are cooking and in marinades, braising liquids, soups, stews, sauces, batters and baked goods.
Sunday Supper

Pick the right potato for the job

According to my father, supper wasn’t a meal without potatoes, and we ate them every night when I was growing up — boiled new potatoes, mashed Idaho potatoes (my father loved them mixed with browned onions), roasted red potatoes. Potato pancakes, potato salad and potato kugel (one giant potato pancake) were menu standards, too.