If you happen to find yourself with an excess of fresh oysters, as we did recently, you might want to consider making this easy Oyster Stew. We’d had the oysters raw on the half-shell and grilled with garlic butter and cheese, but I still had a couple dozen left, so
So Zeke and my first date was February 7th, 2003. It was supposed to be a “one date and one date only” deal, since I was dating someone else, but I forgot my sweater in his car and he brought it over the following Monday. We started talking and made
This is a bold statement, I realize, but I didn’t proclaim these Macaroons the best; several people in my Improv Class, where I brought them to be shared, did. Macaroons are the cookies made with coconut, not to be confused with the brightly colored disks made from egg whites, the
This is a very easy recipe from my Aunt Josie, that uses ricotta cheese instead of potatoes. This makes the gnocchi lighter than the traditional, so the pasta feels almost like little clouds under your floured fingers, as you roll it out. I taught Anne and Denise (nee Joffre) how
I first made this cake for my son Christopher on his second birthday and, I must say, it’s a keeper. It’s from The New York Times Magazine, October 8th, 1989 and is redolent of the flavors and tastes of Fall. It really isn’t a very hard recipe (as my sister
I recently made these cookies, from the Lenox Bakery recipe (viarunamokmaple.com) and found them quite delicious, full of maple and autumn flavors. The original recipe was titled Monster Maple Cookies and were made with sugar eyeballs (I found at Winn Dixie), however, I put a toasted pecan atop one of
I’ve had this Roasted Chicken Noodle Soup recipe from Cooking Light magazine for years (actually October 1996) and it’s my absolute favorite. It’s different than a typical Chicken Soup Recipe, as it uses leftover chicken instead of starting with a raw chicken to make a broth. This makes it the
The appeal of these Mango Almond Overnight Oats is they are made ahead, stuck in the fridge and ready to eat for breakfast the next morning. They are also a portable breakfast to take on-the-go, making them perfect for busy people who want to eat healthy. Mason jars with a
I’ve been making this Lemon Delice dessert, cut from The Miami Herald Food Section, for over thirty years. The reason why? It’s delicious, a breeze to make and it looks quite impressive. My mother loves lemon, so I’ve made this cake for her birthday on more than one occasion. It
I drank my first Passionfruit Martini at Jackie Rey’s Ohana Grill on the big island of Hawaii. It was rimmed with an orange-colored, slightly sour and sweet powder. I’d never tasted anything like it and couldn’t figure out what it was, but it gave the cocktail a unique flavor. What
A former Air Florida flight attendant and daughter of a pilot, I love traveling, cooking and entertaining. Whether exploring Miami’s newest hot spots, visiting old favorites or discovering hidden gems, I’m always up for an eating adventure. My Foodie in Miami website shares personal essays, recipes, restaurant news and reviews, as well as views from my tropical garden.