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Mexican-Asian tostados with sesame pair with microwaved corn on the cob.
PETER ANDREW BOSCH/MIAMI HERALD STAFF

DINNER IN MINUTES

East meets Southwest in this quick meal

Hot Thai peanut sauce and shiitake mushrooms give a new twist to tostados. Traditional tostados have a deep-fried base, but it's easier and healthier to crisp the tortillas under the broiler.

RECIPES




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WINE AND SPIRITS

TRAVELS WITH FRED


Here are some of wine columnist Fred Tasker's past travel stories, exploring food, wine and cultures from around the world:

WINE TASTINGS

wine tastings

That slurping sound you hear is from all the wine tastings happening at shops, restaurants and hotels around South Florida each week.

  • Read more about South Florida wine tastings

    • SPORTS BARS

    sports bars

    Beers, bars and brackets: Eight locals explore the area's sports bars and pick their favorites in an NCAA-style elimination tournament.

  • Read more about South Florida sports bars
    • Topical Currents' Food News and Views
    On this week's edition of WLRN 91.3-FM's Topical Currents, syndicated food columnist Linda Gassenheimer discusses how to cope with the rising price of food on this Labor Day weekend with Beverly Mills, the co-author of Cheap. Fast. Good! With Topical Currents host Joseph Cooper and Miami Herald wine critic Fred Tasker.
     Listen/download here

    Ask Herald reporters your questions

    Ask the Food Editor
    Kathy Martin has been The Miami Herald's food editor since 1995. Under her tenure, the Herald's Food & Dining section was named one of the two best in its circulation category by the Association of Food Journalists. She co-wrote Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere (Henry Holt) and has edited half a dozen cookbooks for HarperCollins Publishers, including A Taste of Old Cuba by Maria Josefa de Lluria O'Higgins. She grew up on a small dairy farm in a family of good cooks, and enjoys making dinner most nights for her husband and, when they're home, their two grown sons. Post your questions for Kathy.

    MORE STORIES

    • THRIFTY FEASTS

      When it comes to meat, buy more to save more

      One of the best ways to stretch a tight food budget is to think big. Buying in bulk, especially when it comes to meat, can save a substantial amount of money.

    • VEGETABLE TARTS

      Create savory masterpieces

      When I've visited France, I always admired the works of art displayed in the patisserie windows. Along with delicate chocolate-covered eclairs, fragile Napoleons and chocolate tortes, are savory tarts, with their perfect crusts and fillings that range from asparagus and peas in spring, to tomatoes and zucchini in summer, to pumpkin, leeks and potatoes in fall and winter.

    • SCHOOL

      Be creative when packing a lunchbox

      If you're like most parents, you get frustrated when your kids walk through the door after a day at school and reach for soda and salty/sweet snacks. They claim they're starving while their tossed-aside lunchbox is full of food that's more picked at than eaten.

    • COMMUNITY-SUPPORTED AGRICULTURE

      A bounty of tomatoes quickly put to good use

      This summer and fall, Stephanie Witt Sedgwick is sharing her experiences as a member of a community-supported agriculture program. CSA members pay in advance for a weekly delivery or pickup of produce and other fresh items from a local farm.

    • Recipe: Colorful Salad Sticks

      SNACK COLORFUL SALAD STICKS 3 ounces cheese, cut into ½-inch sticks 2 cups (about 20) raw vegetable sticks such as red, green or yellow peppers, carrots, jicama, unpeeled cucumber or zucchini

    • Recipe: Nutty Pear-Cheese Pockets

      SANDWICH NUTTY PEAR-CHEESE POCKETS 1 cup chopped firm pears or tart apples ¾ cup (3 ounces) diced reduced-fat Cheddar cheese

    • FOOD

      Got a taste on the tip of the tongue? It's umami

      The discovery of a cooking secret turns 100 this year, and mushroom farmers, soy sauce executives, cookbook writers and chefs want to invite you to the umami party.

    • COOK'S CORNER

      Morrison's shrimp recipe a secret no more

      Q: One of the great treasures I've clipped from your column is the recipe for the tartar sauce from Morrison's Cafeterias. I don't think there has ever been as wonderful a place for inexpensive, comforting Southern cooking. I just made another batch of the tartar sauce and was wondering if you'd ever gotten the recipe for their fried shrimp. It was so light, not like breading at all, and oh, so crisp.

    • EATING CHINESE

      Unwrapping the mysteries of Oriental food favorites

      It can be argued that Chinese food is as American as apple pie. There are more Chinese restaurants -- 40,000 -- in the United States than any other type of cuisine.

    • IN THE KITCHEN

      A few indispensable gadgets -- and some absurd frivolities

      A plastic burger press arrived on my desk the other day for product testing, promising rounder, scientifically shaped, more uniformly sized hamburgers.

    » More
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