Tuesday, August 20, 2019

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Web Xtra: Shrimp Etoufee

From “Deconstructing the Dish” in the Florida Table section of the November 2013 issue: Jimmy Mills, of Jimmy’s Bistro in Delray Beach (9 S....
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Web Xtra: Croque-Madame

From “What’s Cooking” in the Home Town section of the November 2013 issue:Avi Sekerel dishes on the popular croque-madame served at Saquella Café in...
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Gluten Free Meal Ideas

If you are thinking about going gluten-free, but don’t know where to start, I would like to offer you a few simple meal ideas,...
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Web Xtra: Empanada King

Mango Chicken Empanadas (with cool avocado lime sour cream) Serves 8 Dough 3 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon salt 12 tablespoons ice water 10 tablespoons cold unsalted...
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Web Xtra: Freddy Sevilla Recipe

Recipe from "Deconstructing the Dish" Chef Freddy Sevilla of Brio Tuscan Grille at CityPlace shares the recipe for lobster and shrimp fettuccine. Lobster and Shrimp Fettuccine Serves...
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The Green Goddess, Vol. 15: Summer Drinks

As Floridians, we're all familiar with the brutal summer heat that starts in the early hours of our August mornings. To help you keep...
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The Green Goddess, Vol. 12

Fourth of July weekend means plenty of fireworks in the sky—and a few fires on the grill (depending on who's cooking). For some of...
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Florida Table: Secrets of Grilling Fish

With fresh fare, the right equipment and a little practice, even the most timid home cook can grill seafood with confidence. That said, a...
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The Green Goddess, Vol. 9

Memorial Day is just around the corner and that means you will need to keep your cool during hot and humid afternoon pool parties....
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The Green Goddess, Vol. 7

One of my favorite cuisines is Mexican. The challenge, of course, is that it can be full of fat and unwanted calories. With Cinco...
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