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Spring 2015 Issue

By Edible South Florida | Last Updated April 01, 2015

Edible South Florida Spring 2015 Issue, #22

Beer Myths Down the Drain

Over thousands of years of beer history, many myths have surfaced about beer. It’s time to dispel these silly beer fairytales.

Wine Fermentation Goes Biblical…Again

The amphorae are back. The ancient way of making and storing wine in clay amphorae, like the Greeks and the Romans did, is all the rage today.

Time Flies When You're Having Rum

Rumrunners and bootleggers loved South Florida. Caribbean and Latin American rum traditions are part of our DNA. No wonder we’re the...

Let's Talk Dirty: S. Florida Soils

Anyone who’s ever put shovel to Earth here knows that our “soil” is actually rock, a type of limestone known as Miami Limestone, not coral...

Growing Your Own Dragonfruit

Got sun and a sturdy trellis? Plant this vining cactus and you may be rewarded with colorful, refreshing fruits.

High on the Hog

The last time we wrote about the Miami Smokers - in Fall 2013 - they were peddling bacon toasted krispy treats and, frankly, excellent BLTS...

Fun with Fermentation

Crazy about kimchi? Sweet on sourdough? Mad about miso? South Florida's fermenting community is bubbling up with enthusiasm about wild...

Doughnuts Around Town

Yes, there’s history behind these irresistible fried rings of golden dough – and a present in South Florida whose variations go from...

Cuban Coffee Doughnut Bread Pudding

Have your cafe con leche and doughnut all in one! Dark cafe cubano cuts the sweet edge on this creamy dessert. Slightly stale glazed doughnuts work the best.

Miami, 1981

Murders. The Mariel boatlift. A petty crime wave that touched nearly everyone. Wounds, left by the riots in Overtown and Liberty City,...

Tropical Wine Cooler

Ready-made wine coolers – wine plus fruit juice and club soda or ginger ale – were a popular choice in lieu of more serious wine choices. Use local seasonal fruits for flavor and garnish and...

Stuffed Mushrooms

This savory treats graced many a trendy 80s cocktail party. Mushroom caps make a handy vehicle for fillings that include goat cheese, sausage, spinach, shrimp - really, anything that can be diced...

Artichoke Dip

You’ll find this recipe and its many variations neatly recorded on index cards and Junior League and church cookbooks in South Florida (and everywhere else, for that matter). It’s simple, quick...

Le Festival Salade Monte Carlo

Amid the green wave of Caesar salads and salad bars in most restaurants in the 1980s, this simple house salad from French restaurant Le Festival, on Salzedo in Coral Gables, is one of the most...

Epicure Polynesian Chicken

To meet his clients’ demands for luaus and Polynesian parties, chef Hector Morales of Epicure Market served this marinated baked chicken. There’s enough marinade for a couple of chickens or...

Angel pies – meringue shells piled high with whipped-cream fillings - are popular entries in regional cookbooks and home cook repertoires. This version, adapted from Miami Beach dessert maven Maida...

Dress Me Up!

What’s in fashion for spring? Greens, in all shades, plus accents of late-season tomato and pepper reds. Accessorize with quick, healthy dressings that coordinate perfectly. Maria Anselmo has the...