| Sep 30, 2013
| 6:30 AM
Wouldn't you know it? Upon returning from a dreamy Alaskan cruise, my husband and I were met by my daughter, whose first words were, "Now don't freak out, but there has been a flood in your kitchen."
I didn't freak out -- until we came face to face...
| Sep 27, 2013
| 12:30 PM
The moment is approaching once again to spring ahead. Early this coming Sunday morning, the second Sunday of March, we set our clocks forward by one hour to begin Daylight Saving Time.
That practice first became widespread during World War I, a way to...
| Jul 24, 2013
| 4:58 AM
Chef Scott Ryan might be the rare person who did not have a scarring experience with beets as a child.
The instructor at Baltimore's Stratford University culinary school was on his honeymoon in Paris when he and his wife packed a picnic that included...
| Jul 9, 2013
| 6:45 PM
Wednesday night was the second annual Great Alaska Seafood Cook Off, which is hosted by the Alaska Seafood Marketing Institute.
It’s a pretty cool event. A lot of people take a train to the Bill Sheffield Railroad Depot and the event is packed...
| Jul 5, 2013
| 6:45 AM
A new genre of bowling alleys across Central Florida is striking a chord with foodies.
Once the home of dried-out hot dogs on spinning heated rollers and cardboard-cradled pizzas, bowling alleys have undergone a culinary and design renaissance in recent...
| Jun 28, 2013
| 8:59 AM
Critical violations of state sanitation and safety laws recently observed by inspectors at three South Florida restaurants and a caterer prompted the Florida Department of Business & Professional Regulation to cite the owners, including one already shut...
| May 25, 2013
Except for the color, a deep rose, the 2012 A Côté Rosé is reminiscent of a Bandol rosé. Perfumed with strawberries and rose petals, this year it's 100% Pinot Noir (previous bottlings have been a blend of Chardonnay and Pinot) and one of the best rosés I'...
| Dec 28, 2012
| 11:37 AM
Total time: 40 minutes
The delicate corn latkes that Joachim Splichal serves at Patina have been on the menu since the day the doors opened. Splichal layers them with fresh marinated salmon, but smoked salmon can be the perfect replacement. They are...
| Mar 12, 2013
| 8:40 AM
What's happening in food and dining around South Florida.
Wild Sea Oyster Bar & Grille
Riverside Hotel, 620 E. Las Olas Blvd., Fort Lauderdale, 954-467-2555, RiversideHotel.com
Three years after shuttering the Grill Room, the historic Riverside...
| Feb 19, 2013
| 2:30 PM
Quinoa Cakes with Smoked Salmon
These crisp quinoa cakes spiked with smoked salmon and topped with lemony sour cream make a lovely appetizer.
Makes 32 (2-inch) cakes.
Active Time: 1 hour
Total Time: 1 3/4 hours
1 1/4 cups water
3/4 cup quinoa (see...
| Jun 19, 2013
| 2:17 PM
In the days of the Ottoman Empire, Turkish cooking was considered to be among the great cuisines of the world. These days, it is likely to appear on menus featuring Mediterranean food, a mixture of Middle Eastern and Italian.
GG's Bistro in the...