Monday, February 18, 2019

Deconstructing the Dish: Butternut Squash Ravioli

If you ask Executive Chef Bruce Feingold how he would describe the menu at Dada, it’s hard to find an answer, but he settles on “eclectic American.” The...

Even More Summer Cocktails—Plus, a Recipe to Try at Home!

We will keep on chillin’ as we move south, where it’s a bit hotter and the humidity makes you feel like a beer just...

Palm Beach and Miami Galentine’s Day Specials, Romantic Cocktails and More

For those not in the know, Galentine’s Day is on Feb. 13, and is a day for gal pals to go out, sip and...

Web Extra: The Best Cuban Sandwich in Boca, How to Make Cincinnati Chili

This web extra comes from our regional food feature, Born in the USA, in our January 2018 issue, which was all about the best...

Cheers! Toast the Start of the Holidays With These Icy Cool Cocktails

Since it’s Monday, here are four reasons to keep working hard so Friday comes more quickly. Holiday cocktails are in the house. They are beautiful...

Choosing Sides: This Delray Chef’s Thanksgiving Sides Are Way Better Than Green Bean Casserole

This web extra comes from our November 2017 issue. For more content like this, subscribe to the magazine.  Ready to wow at Thanksgiving this year?...

How to Make a Bloody Good Chocolate Cake With Pastry Chef Kursten Restivo

This recipe comes from our Deconstructing the Dish story in the September/October 2017 issue. For content like this, subscribe to the magazine.  Recipe by Kursten...

How To Tailgate Like a Pro With Smokin’ Ray Rutenis

This video is part of our "Parking Lot Party" story in the September/October 2017 issue. For more content like this, subscribe to the magazine.  Smokin' Rays...

Where to Drink Today for National Tequila Day; What Will Go Into Rappy’s Space?

It may be Monday, but hold onto your shot glasses because it’s also National Tequila Day! While you can find a good margarita or...

Recipes: Soft-Shell Crab Two Ways

  Soft-Shell Crab Two Ways https://www.youtube.com/embed/hGRZnxF5Fs0   This recipe comes from our July/August 2017 issue. For more content like this, subscribe to the magazine.  Trattoria Romana Soft-Shell Crab Oreganata, from...
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