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In much of the rest of the country, Memorial Day weekend marks the start of the outdoor cooking season. And you can imagine how thrilled they’ll be to get out their grills in places like Minneapolis, where it snowed just a few weeks ago.
With barbecue season upon us, chef Patricio Sandoval of Mercadito Midtown shares a recipe quite different from the usual carnitas. Succulent short ribs are slow cooked in a spicy “mole-Q” sauce, Sandoval’s take on traditional mole with a barbecue sauce edge. The restaurant serves the short ribs as a special with cauliflower and celery root puree and fried crispy leeks.
WD 555 might sound like the name of a Star Wars robot, but it’s actually a welcoming wine shop and bistro off the beaten track on South Beach.
Observe the care with which the American backyard grill jockey shifts and turns that New York strip over a 2,000-degree gas flame to give it the perfect crosshatch of grill marks, and you’ll sense there’s something primal going on.
These veggie burgers draw their flavor from vegetables, and that’s the way it should be.
Even done well, a rendition of chicken and sausage can be heavy. Here, the sausage takes on a reduced role...
What’s ideal about the eggplant is that it has so many uses other than fried and drenched in a red s...
In this tough world of ours, try a little tenderness. Try kale. It’s the leafy green everyone’...
I was raised on tuna salad made with mayonnaise, sour cream and lemon juice. It was one of my mom’s...
Years ago, a California winemaker came to Miami touting his latest creation — a complex, expensive w...
A French winemaker once told me his dearly departed grandmother had lived under four different governments ...
Try this quick and easy barbecue pork salad for Memorial Day weekend. It has a barbecue flavor without heat...
Make this quick Roasted Chicken Pasta Salad for Mom on her day and enjoy a family meal at home. It uses onl...
Chopped peanuts and flaked coconut form a savory-sweet crust for fresh scallops. Sauté the scallops an...
Horseradish mixed with mayonnaise gives zip to boneless, skinless chicken thighs, while panko bread crumbs ...
Lamb steaks drizzled with mint pesto sauce is a perfect dish for this holiday weekend or any weeknight dinn...
Salmon with olive tapenade served with fettuccini and asparagus is a great harbinger of spring. Pan-searing...
Poaching salmon in white wine produces a moist, flavorful result. Broccoli and carrots, poached with the sa...
Atlanta Journal-Constitution
Linda Cicero’s Cook’s Corner
Associated Press
From Ellen Kanner’s Edgy Veggie column
Washington Post
Dessert
Linda Bladholm’s A Fork on the Road
The Riverside Hotel in Fort Lauderdale turned 75 this year, and as part of the celebration debuted Wild Sea...
The small café N-O-A has a few tables out front flanked by bougainvillea and is only open for lunch du...
The cuisine of Uzbekistan reflects the cultures that passed through Central Asia in caravans on the transco...
The logo at Cecci Italian Peruvian Kitchen is a fish eating a slice of pizza, symbolizing the union of sea ...
In this tough world of ours, try a little tenderness. Try kale. It’s the leafy green everyone’...
It’s a sweet time to be vegan in Miami, with not one but two online vegan bakeries offering cookies ...
Friday is National Peanut Butter Lover’s Day, but we’re already dipping into a jar. This sati...
You may have been advised to dine out less often if you want to weigh less. That’s like telling peop...
The cuisine of Uzbekistan reflects the cultures that passed through Central Asia in caravans on the transco...
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