Raspberry Macaron

Celebrate National Macaron Day on May 31 with this Villa Azur sweet

Raspberry Macaron Ingredients Macaron: 1 cup  almond flour meal 1 cup powdered sugar 1/3 cup egg whites, plus a separate 1/2 cup egg whites Red food coloring 1 cup granulated sugar, plus a pinch for the egg whites 2/3 cups water Raspberry Jam: 1 kg  raspberry purée 3 1/2 tbsp granulated sugar 2 tsp pectine    Method For the macaron: ... Read More »

Pig a la Caja China from Chef Clark Bowen

The Executive Chef of db Bistro Moderne shares his favorite BBQ recipe

Ingredients 2 c sour orange 1/2 c lime juice 1 head of peeled garlic, mashed 1 bunch of fresh oregano, picked and chopped 1 tbsp powdered cumin 3 bay leaves, crumbled Method For the seasoning: Dissolve 1/2 cup of water and add it to all the other ingredients. Mix it all together and let the mixture rest for a couple ... Read More »

Serrano Ham Benedict from Seaspice

One haute, egg-cellent twist on seaside brunch

Serrano Ham Benedict from Seaspice serves one Ingredients 3 oz Serrano Ham 1 Idaho potato 3 shallots 2 whole eggs 2 egg yolks 8 oz clarified butter ¼ tsp chives 1/4 tsp Sherry Wine Vinegar 1 tbsp water 1 tbsp white vinegar Method For the Gaufrette Potato: Using a mandolin, slice the Idaho potato in water to make a gaufrette ... Read More »

Braised Beef Short Ribs from Brasserie Azur

A beefy dish from one of our favorite casual-chic Midtown spots

Braised Beef Short Ribs from Brasserie Azur serves four Ingredients Beef Short Ribs: 1 liter fresh Florida orange juice 2 Florida oranges 1 liter veal stock 1 oz fresh ginger, ground 10 grams smoked paprika 2 oz honey 1 onion 1 carrot 1 garlic clove 1 bunch of thyme 1 bunch of rosemary 1 leeks 1 piece of celery Salt ... Read More »

Essensia Restaurant + Lounge’s Tempura Avocado

From Executive Chef Venoy Rogers III

In Florida, the only thing we love more than avocados is coming up with fun, new ways to eat them. Luckily, we here in Miami have Executive Chef Venoy Rogers III—the mastermind behind Essensia Restaurant + Lounge {3025 Collins Avenue, Miami Beach; 305.908.5458} and our personal guru on all things delicious, good-for-you cuisine—to make sure that happens. Fusing his own “New American” twist into Essensia’s local, seasonal, ... Read More »

The Restaurant at The Raleigh’s El Cubano Benedict

A mouthwatering recipe from a Miami chef


El Cubano Benedict from The Restaurant at The Raleigh serves four (two empanadas per serving) Ingredients Empanadas: 2 oz extra virgin olive oil 2-1/2 lb boneless pork shoulder, cut into small cubes ƒ1 medium onion, diced ƒ4 oz chopped garlic ƒ2 oz “mojo” seasoning (preferably Badia) ƒ16 oz water 8 oz sliced ham, cut into 1-inch squares 8 oz shredded Swiss cheese 4 ... Read More »

Midtown Oyster Bar’s Mussels Recipe

A mouthwatering recipe from a Miami chef


Mussels from Midtown Oyster Bar serves four Ingredients ƒ40 whole Mediterranean mussels (2 lbs) ƒ4 Tbsp extra virgin olive oil ƒ2 cloves garlic ƒ4 lemon wedges 8 oz La Rubia Ale from Wynwood Brewery 1 Tbsp fresh chopped parsley freshly ground pepper to taste Method Place mussels in a colander or bowl in the sink. Run them under cold water, ... Read More »

La Mar by Gastón Acurio’s Cebiche Clasico

Chef Diego Oka’s take on classic cebiche

La Mar Cebiche Clasico

Cebiche Clasico from La Mar by Gastón Acurio at Mandarin Oriental, Miami {500 Brickell Key Drive, Brickell; 305.913.8358} Ingredients 3-1/2 oz fluke, cubed salt red habanero, brunoised 1 fresh lime 2 oz leche de tigre 1 oz red onions, julienned Garnish: sweet potato choclo micro-cilantro Method: In a bowl, mix fish, salt, habanero, lime juice, and leche de tigre. Form the mixture into ... Read More »

Morton’s the Steakhouse’s Crispy Diablo Squid

From the list of 25 Things We Love About Dining Out in Miami - the Art Edition

Crispy Diablo Squid

Crispy Diablo Squid from Morton’s the Steakhouse serves two Ingredients Diablo Glaze: 4 oz fresh ginger, peeled 2 whole garlic cloves 1 oz sesame oil 1 c orange juice 2 c white vinegar 1/2 c sambal chile paste 3 c sugar 2 Tbsp cornstarch 2 Tbsp orange juice, divided Calamari: 8 oz calamari squid (including tubes and tentacles) 1 c cold ... Read More »

La Mar’s Causa Cangrejo

From the list of 25 Things We Love in Miami - the Art Edition

Causa Cangrejo

Causa Cangrejo from Chef Diego Oka of La Mar by Gastón Acurio  serves two to four Ingredients Beet causa: 1 lb Idaho potatoes salt to taste 2 Tbsp canola oil 4 Tbsp beet purée 2 Tbsp lime juice Filling: 1/2 c crabmeat 2 Tbsp lime juice 3 Tbsp mayonnaise salt to taste Avocado aïoli: 1 avocado, diced 2 Tbsp lime ... Read More »