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  D.I.Y. Cookout: Grind your own burger meat

  Grinding your own burger meat adds flavor, subtracts worry.

• Mother’s Day Specials

  Looking for Mother’s Day restaurant deals in Miami-Dade?

  Here’s a sampling of Mother’s Day deals; check Miami.com for updates. Unless noted, specials are available Sunday, May 13, prices are per person and tax and tip are extra.
• 

  Raise a glass to Florida-made liquors

  Locally produced spirits are the next step in the farm-to-table evolution. When you buy Florida booze, you not only support family farms, but also strengthen the local economy. Read the story here:
• 

  Mother’s Day

  Made with love

  Cafe Prima Pasta is the Cea family’s American dream come true — and the owner gives his mother much of the credit
• 

  Sweet endings

  Coconut milk and pineapple make rice pudding a tropical treat

  For the small amount of effort involved, rice pudding pays big dividends. This one is made with coconut milk, which imbues it with a tropical taste and a tantalizing fragrance. The pineapple adds color and a bit of acid.
• 

  Beer Works in Dishes as Well as Glasses

  If knocking back a cold one doesn’t appeal, you can still tap into the pub spirit by cooking with beer. Here it adds subtle bitter notes to two main-course dishes and to crepes, which can be filled in savory or sweet ways.
• 

  Mother’s Day

  Bran muffins: A health indulgence for Mom

  Mom deserves a freshly baked breakfast in bed on her special day.
• 

  Books

  Book pairs literature with readers’ favorite recipes

  Food and books are a natural pairing. Just ask any book club member.
• 

  Mother’s Day

  A cake that takes Mom on a tropical taste trip

  You may not be able to jet Mom off to a tropical island to show your love, but you can give her a tropical treat.

• Techniques

  Peeling back layers of lies about caramelized onions

  Browning onions is a matter of patience. My own patience ran out earlier this year while leafing through The New York Times food section. There, in the newspaper of record, was a recipe for savory scones with onions, currants and caraway. Though I wasn’t particularly interested in making savory scones, one passage caught my eye:
• 

  Sunday Supper

  Nutty, nutritious farro: Ancient grain is newly popular

  When Italian cookbook author Giuliano Bugialli led a class at my cooking school years ago, I learned about many Italian ingredients and techniques that I had never seen. One of his most memorable dishes was farro with tomatoes, roasted vegetables and Parmigiano-Reggiano.
• 

  No-salt pretzels reduce sodium in chicken piccata dish

  Is a pretzel still a pretzel if you take away the salt?
• 

  Home cooking

  From curds to quark: Homemade cheese made simpler

  Take some milk, add a little acid and give the mixture time to do its thing — who would have thought homemade cheese could be this simple? What with all the equipment and specialized ingredients I’d read about, cheese making sounded like it was better suited to a chemistry lab than my tiny kitchen. That is, until I tried quark.
• 

  Two distinct and delicious vegetarian burger recipes

  It’s easy to take issue with veggie burgers. They have gotten better as demand for meatless options has increased, but in the freezer aisles of supermarkets and on the menus of restaurants, you still find bland, dry or mushy disks that not even a staunch vegetarian can embrace.
• 

  With rotisserie chicken, your kitchen becomes a spin room

  There’s something mesmerizing about the sight of a piece of perfectly browned meat slowly turning over a fire, the sound of the occasional drop of fat vaporizing on the glowing embers below and the heady aroma permeating the air. It is flavor in motion — a rotisserie.
• 

  Vegetarian cooking

  Hearty chickpea stew is gluten-free, too

  If you prefer your meatless meals in a bowl rather than on a bun, try this filling and aromatic stew adapted from The No Gluten Solution: Cooking for Family and Friends by Sheryl Goldstein (GF Solutions, 2011). It’s fine on its own, but we liked it on top of warm polenta even better.
• 

  An easier way to mac and cheese

  A good macaroni and cheese takes time. At least one that doesn’t come out of a box. You’re cooking pasta, grating cheese, making cheese sauce, mixing it all up, baking it. For me, it’s too much for a weeknight.
• 

  Weeknight cooking

  Chili sauce gives salmon a kick

  I’m not a fan of overly spicy food, but I do like a kick now and then. Here, that kick is provided by sweet chili sauce. It is used twice: first as a light glaze for the salmon, then as a flavoring agent in a sauce.
• 

  Healthful cooking

  Little goes a long way with nuts in a healthy diet

  Nuts often get a bad rap because of their high fat content. But the fat in most nuts is the healthy unsaturated variety. It doesn’t mean you should eat nuts with abandon, but it does mean you should feel no guilt about working them into a healthy diet.
• 

  Cuban Sandwich Duel

  The Cuban Sandwich Crisis: Which City in Florida Has the Legitimate Claim to the Cuban Sandwich?

  Call it the Cuban Sandwich Crisis. Two cities, Tampa and Miami, are locked in a battle to claim the Cuban sandwich as its own.
• 

  Coffee-cup cookery: Ingredients by the drop, cooking times in seconds

  Ingredients by the drop, lightning-fast cooking times yield instant gratification.
• 

  Home cooking

  Getting in touch: Your hands are the most important tools in the kitchen

  OK, admit it: The only carrots you eat are pre-peeled and bagged. You’ve been buying chicken tenders so long you’ve forgotten that the bird comes with bones and skin. And the only dough you ever touch these days has George Washington’s face on it.
• 

  Weeknight cooking

  Coq au vin inspires quick stir-fry

  I used to stir-fry almost exclusively with Asian flavors, but I’ve branched out. Here, I’ve adapted the idea of coq au vin, a classic dish of chicken stewed with mushrooms and onions in red wine. I serve this over rice, but you could easily substitute buttered noodles.
• 

  Cereal fan’s book tells the story of a breakfast basic

  Ask Marty Gitlin to name his favorite cereal, and rest assured the answer he provides comes from years of thorough research that began when he just 8 years old. His passion for breakfast cereal goes back nearly 50 years.
• 

  Books

  ‘Kitchen as Lab’ speaks to the geek in all cooks

  You don’t need to know the exact science behind a great grilled cheese sandwich to be able to enjoy it. (It has to do with the milk’s net negative charge in cheese making and flowing protein molecules.) But knowing some of the how and why behind cooking appeals to the geek in us, and can inform our cooking.

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