Readers’ Repast
Every year for our food and drink issue, we ask for recipes from readers. Every year, you outdo yourselves. The Dish: Peg’s Frozen Peanut Butter Pie Submitted by Brad McCoy…
Chef’s Corner
123 posts
Spice of Life
Thai Spice has thrived and grown for more than three decades. Its founder and owner explains why he thinks his place has found continued success in an industry not always…
Jorge’s Quest
Along A1A, a chef has made it his mission to serve up cuisine and knowledge from his native Mexico. If a television producer ever wants to find a chef who…
Good Times Here and Now
A year ago, a new restaurant opened that gave FAT Village something it had been craving. For years, the FAT Village Arts District built up as a home to both…
Lauderdale Beach, Korea Strait
A restaurant in a top oceanfront hotel combines two of Asia’s great cuisines. The concept of Asian fusion cooking is not new, globally or in Fort Lauderdale. Sometimes, as in…
Straight From the Oven
Nothing says “the holidays” like a fun baking session. Gingerbread Ingredients 3/4 cup (1 1/2 sticks) butter, softened 3/4 cup packed brown sugar 2/3 cup molasses 1 large egg 1…
Lobster & Friends
Lobster Bar Sea Grille has built a reputation as a top downtown dining destination. Just don’t say it’s only a lobster joint. There’s a certain sort of food that Lobster…
Keeping the Rum Flowing
The word “institution” can get thrown around freely, but the Mai-Kai definitely is one. It’s also a place capable of changing when change is required. One hundred and twenty dollars.…
Harbor From the Storm
A new restaurant in an exciting new development is adding to the dining options downtown. We spoke to new Hyatt Centric general manager Eyal Goldberger about what people can expect…