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Kathy Martin has been The Miami Herald's food editor since 1995. Under her tenure, the Food & Dining section has been recognized as one of the nation's best by the Association of Food Journalists. She was honored by the Florida Dietetic Association for stories promoting good nutrition, and has judged numerous cooking competitions including the Pillsbury Bake-Off. Her food career has also encompassed books, as co-author of Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere (Henry Holt) and an editor of cookbooks including A Taste of Old Cuba by Maria Josefa de Lluria O'Higgins (HarperCollins). She has a master's degree in journalism from Northwestern University. Kathy grew up on a small Wisconsin 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.
Submitted by Farida Jamal from Coconut Creek, FL
Q: Can you get the recipe for Chicken Pot Pie from Balans Restaurant on Lincoln Rd.? It is the best pie I ever tasted. It is featured as a special on Mondays and Thursdays.
Answered 04/25/08 17:33:00 by Kathy Martin
A: Cook's Corner columnist Linda Cicero is our recipe sleuth. Please email your request to her: lcicero@miamiherald.com.Submitted by MONA FUNG LOY from MIAMI BEACH/ FL
Q: I AM LOOKING FOR A RECIPE FOR A BREADPUDDING MADE WITH CRANBERRY BREAD. THE RECIPE ALSO INCLUDES A RECIPE FOR CRANBERRY BREAD, AND I BELIEVE APPEARED IN 1996 IN THE FOOD SECTION. SHOULD BE AROUND THANKSGIVING. THANK YOU FOR YOUR ASSISTANCE.
Answered 04/24/08 10:21:18 by Kathy Martin
A: That recipe appeared in Linda Cicero's Cook's Corner column. Please direct your query to her at lcicero@miamiherald.com. Thanks for writing.Submitted by Ellie Stern from Miami, FL
Q: Dear Ms. Martin, My name is Ellie Stern. I have been a food stylist in Miami for over 20 years, in fact, for a time, I was the food stylist that did the food shots for the Miami Herald food articals many years ago - I worked with Raul Ruberia, Al Diez, Maurice Cohen, and many other of the great staff photographers. I would like to suggest a great article for your weekly food section that I have not seen featured - an article about food styling and food photography! I would be happy to participate - I think many readers would find these unusual food careers to be very interesting and informative. It would be fun and very revealing to show some of our "tricks of the trade" - perhapes a "before and after" photo, done without the use of a food stylist and then the same foods shown in a photo that have been food styled. It would be great to hear from you. All the best, Ellie Stern
Answered 04/21/08 14:12:52 by Kathy Martin
A: Hi Ellie. I remember your name from Felicia Gressette's tenure as food editor. It's a fun idea, but I wouldn't be able to get to it until mid or late summer. Why don't you email your contact information to me at kmartin@miamiherald.com so I can follow up down the road a bit.Submitted by Pat from Bend, OR
Q: Kathy: I was quickly looking at your food section last week and as I remember there was a article about a Opera company in the Florida area that is publishing a cookbook. I didn't have time to read the article and I'm wondering if you have any information about it. I think the article also included a couple of reicpes from the book. Thank you!
Answered 04/16/08 11:11:43 by Kathy Martin
A: The story is still available at our website. At MiamiHerald.com, plug the term YPO into the search box and hit go; that will turn up a link. Enjoy!Submitted by bill rosenblatt from akron, ohio
Q: some years ago-we stood in line for an hour or so, to enjoy the turkey legs made at the rascal house near ft. lauderdale !!! they would not give us the recipe for making them so tasty and tender ! is it posible to get that recipe or a similar one ??-- we have tried and tried, with no results !!! thank you so very much !!! bill and libby
Answered 03/26/08 11:03:43 by Kathy Martin
A: That's a great query for our Cook's Corner columnist and official recipe sleuth, Linda Cicero. Please email it to her at lcicero@miamiherald.com.Submitted by bick simpson from South Miami, FL
Q: I am cooking a whole duck, putting it first in boiling water to remove some of the fat. Next, into a hot oven with a marinade with honey. How do I make the skin crisp as in Peking duck and get rid of the fat under the skin?
Answered 03/17/08 10:33:23 by Kathy Martin
A: I'd skip the boiling water treatment. Instead, use this method that Carole Kotkin developed for our cookbook, "Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere": Remove and discard the visible fat from the duck's cavity. Place it on a wire rack in a roasting pan and refrigerate it, uncovered, for 2 days. This will dry the skin, promoting crispness. When ready to roast, preheat the oven to 425 degrees. Place the duck, still on the rack in the pan, in the hot oven, and immediately reduce the heat to 350 degrees. Roast, uncovered, 1 hour. Remove from oven, drain accumulated fat from pan and lightly prick duck skin all over with the tines of a fork to release fat. Return to 350-degree oven for 35 to 45 minutes more, until meat is 160 degrees in thickest part of thigh. For further crisping, let duck rest until cool enough to handle, then use a kitchen shears to cut out the backbone, leaving you with 2 duck halves. Place halves, skin-side up, on a foil-lined baking sheet and place under broiler for a few minutes.Submitted by Ruth Rogge from Davie, Florida
Q: I just found out that Bimini Boatyard is closing down on May 31, 2008. I LOVE their Dianne salad. Any chance you could get me the recipe?
Answered 03/17/08 10:21:24 by Kathy Martin
A: Please direct your query to our official recipe sleuth, Linda Cicero, at lcicero@miamiherald.com. If you include contact information for Bimini Boatyard, it will maximize her chances for success. Thanks for thinking of us!Submitted by Andrea Tumani from Miami, Florida
Q: Dear Kathy Martin, This past weekend I worked at the South Beach Wine and Food Festival as a student associate. One of the sponsors was Florida International University, which is the school I currently attend. The university paired me up with Mike from Curry Simple, an exhibitor at the festival. He has his own line of Thai curry and chili sauces,teas and other great products; not to mention, he is very nice and knowledgeable. Everyone that tried his product during the festival LOVED IT! Including me,I was wondering if you would check his website out and write a review on this amazing product sold in Whole Foods,Wild Oats & at CurrySimple.com Mike Moran makes Thai food easy, for everyone. He's your average guy trying to promote his product, he's been on ABC Live and many other media outlets. I thought he was so amazing and energetic, I felt like helping him out, which is why I am writing to you. Please give this great product a try. Thank you very much for your attention.
Answered 03/03/08 15:39:34 by Kathy Martin
A: Thanks for writing, Andrea. If he's a local person, we'd be very interested in writing about him and his products. Please ask him to send information to me at kmartin@miamiherald.com.Submitted by Jim from Lexington, KY.
Q: I have many recipes that call for wine in the ingredients list, I choose not to use alchol of any form and would like to know if there is an ingredient or ingredients that would replace this.
Answered 02/27/08 17:20:33 by Kathy Martin
A: The best substitute is a nonalcoholic liquid with a similar flavor profile -- fruit juice for example. Or simply increase the amount of another liquid in the recipe, such as broth.Submitted by Miracora from Miami, FL
Q: Hi Kathy, I moved to Miami about a year ago. Coming from New York, I thought that it would be easier to find fresh fruits and legumes in Miami but it seems I am mistaken. I live in Downtown Miami and I do not have a car. The closest food store is Publix but I am tired of it especially since the prices are far too high compared with the ones I was used to in New York. Do you know of any farm market or fresh market in the neighborhood I could go to? Thank you
Answered 02/22/08 20:34:39 by Kathy Martin
A: A weekly farmers market started at Bayfront Park the same day you wrote. There's also a year-round farmers' market on Saturdays in Coconut Grove. You'll find information on both at MiamiHerald.com/Dining. Scroll down the page and look for Nibbles & Bits (Bayfront Market is the lede item) and the Food & Wine Calendar (Coconut Grove). Thanks for writing.Submitted by Carol R. Zeller from No location specified
Q: Recipe for Eastern Shore Scalloped Oysters An APPETIZER on January 24, 2008. The ingredient for 1 quart Oysters with Liquor? Is this an error and was supposed to mean Liquid? I would like to try this recipe, but I need to know this is not an error in the recipe. Thanks Carol R. Zeller
Answered 02/18/08 15:26:17 by Kathy Martin
A: Thanks for writing. Liquor is the term for the oysters' natural liquid.Submitted by chris sherman from St. petersburg/Tampa . FL
Q: chris sherman sez mmmmm kathy martin kathy -- how you? cldn;t find a better email. 1)I'm taking over golden spoons for florida trend and will pester you for tips 2)Is your son in miami and aspiring to journalism, cheffing or what? Friend at People mag is looking for a free lance party reporter 3) love to see you again down your way
Answered 02/13/08 20:51:16 by Kathy Martin
A: Great to hear from you Chris. Hope you're doing well. Drop me a line anytime @ kmartin@miamiherald.com.Submitted by Nancy from Plantation, FL 33324
Q: I cut out paragraphs about Brown Butter Sandwich Cookies with Rosemaey Caramel and Chocolate Walnut Fudge and looked on your website for the recipes under "What's in Store" but couldn't find the recipes. Am I too late? Can I still get them?
Answered 02/13/08 19:50:06 by Kathy Martin
A: Recipes stay on our site for two months after publication, and both of these predate that. The cookie recipe originated with the Wisconsin Milk Marketing Board. You can find it at www.wisdairy.com; click recipes and search for brown butter. The fudge recipe came from the National Honey Board. Here it is: Makes 25 squares. 1/2 cup honey 1 (14-oz.) can sweetened condensed milk 1/4 tsp. salt 12 ozs. semisweet chocolate chips 4 ozs. bittersweet chocolate, coarsely chopped 1 cup coarsely chopped walnuts 1. Line an 8 x 8-inch pan with foil; butter and set aside. In a medium saucepan, combine honey, sweetened condensed milk and salt; mix well. Bring mixture just to a boil, stirring frequently. 2. Lower heat to a simmer. Add chocolate chips and bittersweet chocolate, stirring constantly, until chocolate melts completely and mixture is smooth. Stir in walnuts. 3. Pour immediately into pan and smooth top. Let cool, then refrigerate until cold. Cut into 25 pieces.Submitted by Anonymous from The Florida Keys
Q: Hi Kathy, What am I doing wrong? Sometimes I want to cook black beans until they're thick and creamy but other times - like today - I want them to hold their shape because I plan to use them in a recipe. This morning, instead of coming out whole, these beans are completely falling apart - almost like they exploded. Ugly beans! I don't think I overcooked them - I checked them way before the usual finish time and they had already started to break down and lose their skins. Someone once told me that the ph level of the cooking water has an effect on how well beans hold up during cooking... but can't remember the details. What do you think is going on with these darn beans?
Answered 02/13/08 19:39:37 by Kathy Martin
A: I've had a problem w/ beans "wrinkling" and losing their skins when I neglected to presoak. It really is best to let them soak in water to cover for @ least 4 hours before cooking. The only other advice I have is to make sure to simmer rather than boil the beans. Keep the heat just high enough so that bubbles break the surface. Gentle cooking should make for tender beans. Check them after 30 minutes; that's about how long mine usually take.Submitted by Thora from Amery, Wi
Q: This is not a question. A reader asked for a recipe for a cookie she called krim. I believe what she is looking for is called krum kaka. It is baked on a special pan. on the stove burner and then rolled on a wooden form. My sister Lillian had a pan and I made a lot of them for a wedding. I don't have the recipe, but it should be in a Scandinavian cook book. I believe it of Norwegian origin..Not Danish, but very good.
Answered 02/11/08 18:53:53 by Kathy Martin
A: You're absolutely right! I forwarded the question to Linda Cicero, and that's exactly what she concluded: Q: My grandmother has been looking for a recipe for "krim cakes." They need to be made in a special pan that resembles two frying pans on top of each other. She has the pan but cannot find the batter recipe. She says the "cakes" are more or less like a fortune cookie in taste and texture. You take them out of the pan and roll them into something of a cylinder. Lindsey, Miami A: Im sure the cookie your grandmother remembers is krumkake, a Norwegian specialty similar to Italian pizzelles. The krumkake is rolled into a cone and often served filled with whipped cream and fruit or shaved chocolate. The recipe here is from The International Cookie Cookbook by Nancy Baggett (Stewart, Taboori and Chang, 1988). Cardamom gives the cookies a distinct lemony-peppery taste that plays nicely against the ginger. If you prefer a plain version, use 2 teaspoons vanilla extract in place of the spices. I made these in my pizzelle iron. Others interested in making them can find krumkake irons at specialty shops including Sweet Celebrations (formerly Maid of Scandinavia).
