Our food editor shares a favorite recipe each month. This time of year, sweet corn fills the markets. And to showcase it, executive chef Frank Morales features it in the sauce and also pickled as a ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl. Heat grapeseed ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

As we count down to New Times’ Best of Miami 2011 in June, Short Order will serve up 100 of our favorite dishes in the 305 in random order. If you have any nominations of your own, please send them to ...

PREPARATION: To assemble, in a large shallow bowl, evenly divide the tomato-Chardonnay. Position pickled shrimp and vegetable salad in the center of the dish. Evenly divide sea scallops between the ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Simmer tongue in lightly salted water for 3 hours. Remove and peel while still hot then cut into ...

Joshua Severson’s culinary talents aren’t limited to top-notch red meat cookery. As executive chef for Teemu Selanne’s steak-centric restaurant in Laguna Beach, Severson also works his magic with ...

Ok so who in the hell doesn’t do a scallop taco right? I feel like the idea is as old as the shrimp quesadilla. However, I have combined more of an Asian flair to this classic and believe it plays ...

Red onions are one of the sweeter, milder types available; now through the end of summer is the best time for them. They can be diced into tuna salad, garnish a hamburger or be used to make a savory ...