Recent Posts

Surf, Turf, and Satisfaction

By Karl Vela Meet the crown jewels of Margate: John’s steaks, shuckers, and the illustrious Johnny’s Café. These three restaurants run the culinary gamut, offering guests intimate dinners, a place to cool off with a beer, and a decadent seafood feast, all steps away from each other. There are two very important qualities that unite these three restaurants, however different …

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New in Season: Horseradish

Horseradish is the cantankerous uncle of the mustard family. It’s wrinkled and tough, it thrives in harsh weather, and it’s incredibly stubborn. Wherever you plant it, it’s there to stay, and it will even bully nearby plants out of existence if you let it. But this summer, those who like a little heat on their hot dog or hamburger will …

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Then and Now: A Culinary Conclave

By Jeffrey Steen | Managing Editor … Bullipedia and the elBulli Foundation will grow, and contributions will ensure that the world of haute cuisine will not remain locked in ivory towers and many-starred kitchens. It will be of all, and for all. When the doors closed on legendary elBulli restaurant in Spain in 2011, the world held its breath. Small …

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In Vino es Veritas

By Maya Silver | Editor  Before wine country tours fell into vogue, Kermit Lynch—a wine merchant, musician, and writer among other things—wandered the French hillsides in search of the perfect bottle. Twenty-five years after the publication of “Adventures on the Wine Route,” his classic memoir will be reprinted with additional material. Regrettably, we weren’t able to taste wines with Mr. …

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Remembering Charlie Trotter (1959 – 2013)

By Maya Silver | Editor Many aspiring chefs pay their dues (literally) by attending culinary school to lay down a proper educational foundation. What did Charlie Trotter do to prepare for a culinary career? The self-taught chef took a year off from college to read as many books as possible, many of which were cookbooks. This led to the launch …

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Christopher Kimball Illustrated

By Maya Silver | Editor There has long raged a debate as to whether cooking is, at its heart, a science or an art. For Christopher Kimball, founding father of the Cook’s Illustrated kingdom, the answer is clear as clarified butter. Kimball has devoted himself to using scientific analysis to perfect recipes, techniques, and even product selection. Kimball’s vision is …

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Keep Calm and Chai On

By Maya Silver | Editor The signature chai spice medley of cinnamon, cardamom, ginger, fennel, and black pepper has us hooked—particularly when accompanied by caffeine and frothy milk. But how about paired with alcohol and hops? It seems to have started in 2009 with the Sah’tea. This modern version of a ninth century Finnish ale is part of the Dogfish …

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Four Score and Seven Meals Ago …

By Maya Silver | Editor   “My childhood’s home I see again, And sadden with the view … The very spot where grew the bread That formed my bones, I see. How strange, old field, on thee to tread, And feel I’m part of thee!” —Abraham Lincoln, 1846 It all began in a one-room cabin in Indiana that served as a …

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The BLT Exclusive

In the thick of the delicious chaos at the SoBe Wine & Food Fest, DiningOut sat down for a conversation and refreshments with globetrotting, bacon-loving, French chef Laurent Tourondel at BLT Steak in the Betsy Hotel of Miami, just one of his 16 restaurants. DiningOut: What’s your first memory of cooking—the moment that really sparked your interest—and who was with …

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Food Recipes: Spring 2014

Seared Tuna from L’Oceano serves one Ingredients 8 oz sushi-grade tuna 2-3 oz grape tomatoes 5 oz cannelloni beans 1-1/2 oz mixed olives 1/4 yellow onion, roughly chopped, divided salt, white pepper, and basil to taste aged extra virgin olive oil Method For the white bean purée: Add salt, pepper, half the onion, and beans in a food processor. Process for …

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