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A family enjoys an afternoon lunch at the Hogfish.
Nestled on Stock Island's Safe Harbor, the local-favorite Hogfish Bar and Grill has been ranked among the best seafood restaurants in America by Travel and Leisure Magazine.
Posted - Wednesday, October 10, 2012 10:00 AM EDT
These Caesar wraps are pretty refreshing on a hot day.
This dinner is wrapped and ready to eat -- shrimp, Caesar dressing, romaine lettuce and Parmesan cheese fill tortillas for a quick, summer supper.
If you buy pre-cooked shrimp, washed, ready-to-eat Romaine lettuce, grated Parmesan cheese and bottled Caesar salad dressing, you don't have to heat up the kitchen, and this dinner can be ready in 10 minutes.
Posted - Saturday, September 22, 2012 11:00 AM EDT
Bride Robin Lehr and groom Chris Lehr serve beer at their April wedding reception at House on the Hill in Austin, Texas. The Lehrs made four different beers, including a 16-hour brewing marathon day to make 45 gallons, for their wedding.
You may now chug with the bride.
Toasting the bride and groom with champagne is de rigueur. But recently, couples hip (or is that hops?) to craft beers are shaking up the wedding reception scene by insisting on serving the brews they love on their big day, everything from local ales to home brews concocted by the bride and groom.
Posted - Saturday, August 18, 2012 11:00 AM EDT
A gluten-free meal, including spicy chicken kebabs, is displayed on a county. (Contributed photo)
Last month while my husband was visiting friends in Colorado, I had a summer dinner party with some girlfriends. We like to eat freshly-prepared foods and we have differing food allergies, so the challenge was to prepare items that were gluten-free, soy-free and low in sodium.
Posted - Friday, August 10, 2012 03:18 PM EDT
You say potato, I say pot-ah-toe ... chip. And that's just the start of it.
Though thin and flat may be the national standard -- and bestselling variety -- of this ubiquitous snack, regional and sometimes hyper-local preferences for different calibers of crunch, thickness, seasonings and endless other elements have created a surprisingly diverse culinary patchwork of chip styles around the country.
Posted - Saturday, August 11, 2012 11:00 AM EDT
Great taste often comes down to contrast. It's why we pair tender and crunchy textures, sweet and sour flavors, and hot and cold temperatures (think hot fudge sauce over vanilla ice cream).
In a way, these contrasts amplify the flavors of the dish, making the food much more than a simple sum of the parts.
It's a technique well suited to healthy eating. Because by playing with contrasts, you are able to coax so much more from otherwise simple ingredients.
Posted - Wednesday, August 01, 2012 11:00 AM EDT
On a lazy Sunday morning, the fragrant flapjack makes a perfect vehicle for maple syrup, fruit compotes, yogurt, sliced berries or a simple dusting of powdered sugar.
There's a reason for that phrase "selling like hot cakes."
Posted - Saturday, June 30, 2012 11:00 AM EDT
The burgers are 5.3 ounces and made from 5 percent brisket, 5 percent short rib and 90 percent Black Angus beef chuck.
Former Miami Dolphins coach Don Shula has conquered the steak business. Now he is tackling burgers, albeit gourmet versions of the American classic with toppings that include fresh goat cheese, sliced avocados and crushed garlic croutons.
Posted - Saturday, February 04, 2012 11:00 AM EST
Rich Wells removes a fresh-baked pizza from the oven at Baricci Cafe, which recently opened in Marathon.
Any Philadelphian would feel right at home ordering off the menu at Marathon's newest eatery.
Posted - Wednesday, September 28, 2011 04:17 PM EDT
A whole lionfish prepared at Key Largo's Fish House Encore restaurant.
When commercial lobster fishermen start pulling their traps this weekend, odds are good many will find some of the island chain’s most unwelcome new residents, the Indio-Pacific lionfish, hitching a ride inside.
Posted - Friday, August 05, 2011 11:58 AM EDT
