Chef Obsessions: Duck

Gabriela Machado masters duck at Copperbox Culinary Atelier

Gabriela Machado learned to cook Peking duck in her native Venezuela. A Cantonese chef taught her how to use a bicycle pump to separate the duck skin from the meat, allowing for a...

Heads or Tails?

Crawfish is Miami's new addiction

"I didn't realize crawfish would become the new food crack," says Aniece Meinhold, co-owner of The Federal. Meinhold discovered this on the restaurant's first Crawdaddy Tuesday,...

Time Stops Here

The Cypress Room enchants us

Just past the shadowy 195 overpass at the edge of the Design District, illuminated by an indigo neon sign that says "The Cypress Room," is a portal to another world. Metrobuses...

Fridge Files: Daniel Serfer

At home with the Blue Collar chef

Daniel Serfer likes to snack when he gets home from work. The proof: Cap'n Crunch single servings are stacked in the cupboard at his Midtown apartment. Serfer and fellow chef...

Pastry Crawl

Our favorite treats at some of Miami's new pastry shops

A spate of new bakeries prompted a pastry exploration of Miami last fall. Another series of pastry shops, all open within the past several months, gave us another excuse to...

There's No “I” in BBQ

The team behind Swine's delicious burnt ends

The 1855 Black Angus burnt ends at 50 Eggs Restaurant Group's new Swine Southern Table & Bar ($16) are almost too indulgent to eat by yourself. But they’re also too...