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Food


Best in dining 2016: The Post’s Critic’s Choice Awards

Dear 2016, you were a royal mess. You broke my heart more than once. You gave me good reason to fear the unknown – and the known. But you fed me. You fed me so very well. Yes, 2016 may have rattled us to the core as a planet. But on a community level, it gave wings to some of Palm Beach County’s most creative, independent souls. It was a better-than-good year for local cooking. This year&rsquo...

Great bites

10 local dishes worth seeking out
Special Presentation

Green acres

Swank family's blooming produce business attracts caravans of big-city cars
Special Presentation

20 delectable dining experiences

Our food editor's list of the best PB County restaurants
Special Presentation

A table with a view

The top al fresco dining spots in PB County
Special Presentation

Our Brunch Guide

50 must-try 'Sunday Funday' brunch parties in Palm Beach County
Special Presentation

Best waterfront restaurants

Top PB County spots to dock and dine
Special Presentation
Nuts and seeds: A super snack

Nuts and seeds: A super snack

My boys are ardent baseball players. At some point during the 10,000 hours it seems they have spent on the diamond, they picked up the archetypal habit of chewing and spitting sunflower seeds in the dugout. When I ask them whether this unsightly practice is really necessary, they appeal to my passion for nutrition by reminding me that nuts and seeds are healthy. Why wouldn't I want them snacking on...
Recipe of the week: Florida Greek salad with dreamy lemon tahini

Recipe of the week: Florida Greek salad with dreamy lemon tahini

Whenever I visit shopkeeper and personal chef Lenore Pinello at her cooking space in Tequesta, I find baskets and bowls filled with fresh veggies and fruit and bunches of herbs tucked into jars, their stems dipped into water. As lovely as they are, these are not for decoration, but for inspiring dishes, especially quick, delicious salads.  She puts together one such main-plate salad using meaty...
What we loved at these restaurants in Boca Raton 

What we loved at these restaurants in Boca Raton 

Our Palm Beach Post writers anonymously visit a restaurant in your neighborhood each week in search of the best menu item. We have rounded up the best neighborhood eats in Boca Raton and tell you why they liked each one! Reason To Go: The huge menu proves there’s something for everyone, especially when it’s tough to agree on a desired cuisine. It’s also located in Town...
Even when this Italian soup doesn't go as planned, it's still good

Even when this Italian soup doesn't go as planned, it's still good

The next time you're frustrated by a dish that doesn't turn out picture-perfect, the proper attitude is: So what? Refer to Exhibit A: a third and rather hurried attempt to re-create the Italian egg drop soup called stracciatella, which has cheese in it but is not to be confused with the Italian buffalo's-milk cheese or the Italian ice cream of the same name ("stracciare" means to rip up...
One wine glass to rule them all

One wine glass to rule them all

At some point along every wine drinker’s arc of discovery, the time comes to invest in a set of glasses. Choosing the right one may seem complicated, confusing and occasionally overwhelming. The process can be fraught with anxiety, as many different glass styles are available, and points of view clash on what is proper and necessary. Corkscrew aside, a stemmed glass is the only indispensable...
Ask well: Red cabbage vs. blueberries?

Ask well: Red cabbage vs. blueberries?

Q: How does red cabbage compare to blueberries, nutritionally speaking? A: Red cabbage is a low-calorie food that’s a good source of vitamins. But if you’re looking for a big infusion of the potent antioxidants that blueberries are famous for, “you’re not going to get that from red cabbage,” said Amy Howell, a researcher at Rutgers University’s Marucci Center for...
Culinary SOS: Cold mezze dips from Nîroj Kurdish Cuisine

Culinary SOS: Cold mezze dips from Nîroj Kurdish Cuisine

When you browse the menu at Niroj Kurdish Cuisine in Agoura Hills, Calif., you’ll probably be tempted to order the cold mezze platter. It’s a colorful display of five dips served alongside a basket of warm homemade bread. “Two of the dips, the hummus and baba ghanoush, are very Middle Eastern but I would not claim them as Kurdish,” says Nîroj chef-owner Luqman Barwari...
Our messed-up relationship with food started with butter

Our messed-up relationship with food started with butter

Have you ever eaten butter by the spoon? Butter without toast to prop it up or eggs to fry in it — butter for its own tangy, full-flavored, exquisite sake? Elaine Khosrova does this, not infrequently. She warms a variety of types to room temperature, gets a glass of water to clear her palate between rounds and pries delicately at her subjects with scientific curiosity, observing how the different...
Go-to, sure-fire chicken recipes that deliver big flavor

Go-to, sure-fire chicken recipes that deliver big flavor

I do my best cleaning when I am on deadline. Oh, yes. As the time counts down to turning in an article or a presentation, you’re more likely to find me wiping baseboards then pounding on the keyboard. Tax documents to sort for my sister, the accountant? Sorry, sis, the new vacuum beckons. On Sunday afternoons, when I should play office email catch-up, all the laundry sits clean and neatly folded...
Enjoy authentic ‘cue tastes at Pig-Sty BBQ

Enjoy authentic ‘cue tastes at Pig-Sty BBQ

MENU Made-from-scratch barbecue with several choices, including salmon, pastrami, chicken, turkey, sausage and brisket. There’s a pit master on site to ensure authenticity. Warning: Certain items are only available on specific days (call or check the website for the food calendar). ATMOSPHERE This homey restaurant belies its locale in an off-the-beaten path shopping plaza. Inside, it’s...
Enjoy casual breakfast, lunch at Rick’s Diner

Enjoy casual breakfast, lunch at Rick’s Diner

MENU Breakfast includes omelettes, sandwiches, waffles, pancakes, biscuits and sausage gravy, eggs benedict, country fried steak; lunch includes soup, salads, burgers, Philly cheese steak, chicken, hot dogs, sandwiches, wraps. ATMOSPHERE Airy and casual, with neon signs hearkening back to the 1950s and local nature photography on display. There are plenty of tables for dining, and a big-screen TV...
Small plates, big taste at Lilo’s Streetfood & Bar

Small plates, big taste at Lilo’s Streetfood & Bar

MENU Lilo’s Streetfood & Bar is a small-plates place that serves hipster grub, including tacos and sliders. The most expensive item on the menu is the $14 lobster tail. Most plates cost $3 to $6, but you’ll probably need two or three or four plates to fill up. There’s a full bar. ATMOSPHERE Cool and casual. Lilo’s took the space long occupied by Rotelli’s, the pasta place...
Buzzy Avocado Grill to open Palm Beach Gardens location

Buzzy Avocado Grill to open Palm Beach Gardens location

Julien Gremaud is ready to gobble up Palm Beach Gardens. The chef/owner of downtown West Palm Beach’s lively Avocado Grill says he will open a second, larger restaurant inside the Downtown at the Gardens plaza. His goal: to open the second Avocado Grill location this fall as season begins to rev up.  Gremaud, who will take over the former RA Sushi space at the south end of the...
Okeechobee Steakhouse’s waiter retires tomorrow after 42 years of steaks, greetings

Okeechobee Steakhouse’s waiter retires tomorrow after 42 years of steaks, greetings

It was a detail that spoke volumes: a steakhouse waiter who presented his business card with his tableside greeting. Nestled into Booth 61 at Okeechobee Steakhouse, unaware of its romantic ghosts, a customer might glance at Wesley Thomas’ personalized card and capture the essence of the place. It was gracious. It was professional.  There was Thomas, in person and in print, a silver-crested...
This is the best steakhouse in Florida

This is the best steakhouse in Florida

There’s nothing more intimate than the moment your server brings out a thick cut of bloody beef and you lean forward to get a closer look while inhaling the smell of steak, salt and coal smoke. Aaaahhh... I’m not a salad kind of guy,  which is why it’s my pleasure to announce the best steakhouse in Florida, according to the Thrillist. Bern’s Steak House is in...
The Thing to Have: at Sailfish Marina

The Thing to Have: at Sailfish Marina

The place: Sailfish Marina, Singer Island Why you’re there: One really doesn’t come to Sailfish Marina for the food. That’s the least memorable part of the visit to a place where charter yachts gleam in the sun, water taxis are ready to shuttle beach-goers to Peanut Island, live music drifts in the breeze and kids feed the ravenous crevalle jack swimming below the dock. The...
Attention, America: Dorie Greenspan's bringing back the quiche

Attention, America: Dorie Greenspan's bringing back the quiche

Being a part-time Parisian allows me a full-time love affair with quiche. The savory tart is everywhere. My favorite cafes have a quiche on the menu; the flavor changes daily, but it's always served with the same little green salad (and a not very good dressing, which must come from cafe-central; it's inescapable). Gérard Mulot, the patissier down the street, is famous for his quiches. They're...
Eat these 6 foods to add years to your life

Eat these 6 foods to add years to your life

You are what you eat, no doubt about it. An article in the upcoming issue of Consumer Reports on Health says that eating six foods can add both life to your years and years to your life. How? By decreasing inflammation, improving gut bacteria and altering the free-radical damage that alters cell functioning. What’s more, the right food can affect some serious conditions that often worsen with...

Chipotle tries to rebuild trust with parents after safety crisis

Chipotle Mexican Grill, whose rapid growth was fueled by millennials enamored of the chain's signature fresh ingredients, is looking to families to help it recover from a food-safety crisis that tarnished its carefully crafted image. The burrito chain has produced a new kids video series for iTunes that aspires to get children and parents talking about how to make healthier, more informed food choices...
Spain’s Ribera del Duero wines: The player you want on your team

Spain’s Ribera del Duero wines: The player you want on your team

In sports, winning an MVP award is the highest individual honor, and right behind it is the lesser-known and oft-overlooked MIP award. The Most Valuable Player stands out above all others for obvious reasons, but the Most Improved Player — she’s the one to watch. She’s the one who has come the furthest in the shortest amount of time. If you’re the MVP, dripping with natural...
Spring asparagus poses wine pairing challenge

Spring asparagus poses wine pairing challenge

Asparagus — a culinary sign of spring — is fantastic in this dish, but poses a challenge for wine pairing. The incredible vegetal flavors, a fresh treat on their own, can cause most wine to taste like licking a piece of tin or eating a spoonful of baking soda. Stay clear of tannic reds and oaky whites (oak imparts tannin, after all) and opt for lighter, zippier wines. Pick out other elements...
Americans ate 19 percent less beef from ’05 to ’14, report says

Americans ate 19 percent less beef from ’05 to ’14, report says

The last decade or so has brought ample evidence that Americans are gradually changing their diets, driven by health concerns and other factors. But a new study points to one change that is starker than many have thought: Americans cut their beef consumption by 19 percent — nearly one-fifth — in the years from 2005 to 2014, according to research to be released Wednesday by the Natural...
Her memory fading, Paula Wolfert fights back with food

Her memory fading, Paula Wolfert fights back with food

The first thing Paula Wolfert wants to make a guest is coffee blended with butter from grass-fed cows and something called brain octane oil. She waves a greasy plastic bottle of the oil around her jumble of a kitchen like a preacher who has taken up a serpent. Never mind that this is the woman who introduced tagines, Aleppo pepper and cassoulet to U.S. kitchens, wrote nine cookbooks and once possessed...
Bittersweet radicchio is at its peak now

Bittersweet radicchio is at its peak now

On a trip to northern Italy in 1977, Craig Claiborne, the New York Times food editor, “discovered” radicchio, and was delighted by what he described as the “crisp, bittersweet leaves.”   About three years later, it began showing up in New York restaurants and markets. It was the round, softball-size radicchio, now commonplace, that looks something like a small red cabbage...
Bittersweet radicchio is at its peak now

Bittersweet radicchio is at its peak now

Italian food with Southern soul

Italian food with Southern soul

Andrew Ticer met Michael Hudman on the basketball court in the sixth grade. Back then, when they played for rival Catholic schools in Memphis, no one could have predicted they would become the city’s restaurant royalty, winning national recognition for their restaurant Hog & Hominy. Hudman has always been bigger, louder and gregarious. Ticer is quieter, gentler and more of a tactician. But they...

The secret weapon in my pantry

If you’re like me, you went through a balsamic vinegar phase soon after you “discovered” it. Venturing beyond its traditional habitat in the salad bowl, or drizzled on the occasional strawberry, you poured it on rice, added it to your favorite pickle recipe, and perhaps even used it in a stir-fry. In my case, at any point where the bite of a little acid was needed, I went with balsamic...
Finding inspiration from simple ingredients

Finding inspiration from simple ingredients

Several years ago, I traveled with my cousin for the first time. It was illuminating, as we had never spent so much time together — a week — outside of family gatherings. I always knew she loved to entertain, but one of the big takeaways from our trip was that she is a really good cook. And she has a knack for finding inspiration from seemingly mismatched ingredients and putting together...
Wines with zip stand up to a simple cherry tomato pasta sauce

Wines with zip stand up to a simple cherry tomato pasta sauce

Acid to acid is a guideline often applied to solving the mystery of what wine to drink with a dish. In the case of this quick pasta dish, the acidity from the cherry tomatoes points to wines with zestiness, themselves, like these three classics from Europe. Make this: Butterfly Pasta with Smashed Tomato Sauce Cook 8 ounces butterfly pasta in a large pot of boiling salted water until al dente. Meanwhile...
Want a longer life? You need to eat way more vegetables than you think

Want a longer life? You need to eat way more vegetables than you think

Your mother was right. If you want to live a healthier, longer life, eat your veggies and your fruits. And eat lots of them — as in 10 daily servings. That’s about twice as much as most health groups now recommend. The recommendation of doubling up on fruits and vegetables is a result of a meta-analysis of 95 studies conducted by scientists from Imperial College London. The British researchers...
Black bean burgers are super easy and customizable

Black bean burgers are super easy and customizable

Gianna Dinuzzo, food blogger and recipe creator for Ooooby Fresno, created this recipe for easy black bean burgers after her roommate stopped eating meat in the new year. The best part is that you can choose your favorite toppings. Dinuzzo features this recipe and more on her blog, www.giannamary.com Black Bean Burgers by Gianna Dinuzzo 1 (15-oz.) can black beans 1 cup Italian bread crumbs 1/3 cup...
Solidarity Soup recalls the coming together in classic tale

Solidarity Soup recalls the coming together in classic tale

Remember Stone Soup? In the tale, a stranger wanders into town, hungry. Locals slam their doors. So the guy makes soup. He builds a fire, heaves on a caldron of water and drops in a rock. The curious creep out to watch the odd concoction cook. One adds an onion, another some carrots. Soon everyone is feasting on thick and flavorful soup made from ingenuity and collaboration. It’s the recipe...
What’s the difference between cremini and white mushrooms?

What’s the difference between cremini and white mushrooms?

Q: Where do you find cremini mushrooms? How are they different from regular mushrooms? — Donna Dunn, Southgate, Mich. A: Mushrooms have come a long way. Nowadays, there are more exotic varieties, both fresh and dry, sold at most grocery stores. But the white, cremini (brown) and portabella mushrooms are most common. These are all a part of the Agaricus bisporus species. Botanically speaking...
Test Kitchen: Chicken Marbella is impressive and ready in a flash

Test Kitchen: Chicken Marbella is impressive and ready in a flash

Plenty of cookbooks, as you can imagine, land on my desk. Some are page turners of mouth-watering recipes that I can’t wait to try. Some are just, well, routine. This new book caught my eye for the former reason and because of the author’s previous books on a program she co-created. The “Whole30 Cookbook: 150 Delicious and Totally Compliant Recipes to Help You Succeed with the Whole30...
Enjoy this Guinness-glazed salmon dish

Enjoy this Guinness-glazed salmon dish

Guinness is an Irish dry stout brewed in Dublin. For this glaze, it’s cooked with honey and develops a molasses flavor. The potatoes and leeks are first microwaved to speed the cooking time and then sauteed in the same skillet used to make the salmon. Helpful hints: • An easy way to clean leeks, is to make long cuts from the base of the leek to the tip of the leaves forming strips and run...
The vegan diet — meatless masterpieces

The vegan diet — meatless masterpieces

Some people become vegetarians because they love animals. Some, as comedian A. Whitney Brown put it, because they hate plants. But vegans are committed. Not only do they not eat food that harms or kills animals, some don’t even want food that inconveniences animals. Like honey. Hardcore vegans will not eat honey because, as Noah Lewis of vegetus.org puts it, “the simple fact is that the...
Nutty wild rice boosts flavor and nutrition in this creamy soup

Nutty wild rice boosts flavor and nutrition in this creamy soup

Wild rice isn’t technically rice. A seed grass, wild rice grows in cold water rivers and lakes throughout the Great Lakes region, where it became a staple in the Chippewa and Sioux tribes. The glossy, brownish-black grains contain twice the protein and fiber of brown rice, which dietitians say helps us feel full longer. The Kansas City Star’s Creamy Wild Rice and Ham Soup uses nutty-flavored...
A rare 100-point wine

A rare 100-point wine

It isn't often that I award a wine a perfect score of 100 points. I don't keep track, but over the past 25 years and the thousands of wine samples that have crossed my desk, I'd guess I've unloaded a 100-point rating a dozen times -- two dozen at most. I remember a vintage of the Feudi di San Gregorio Serpico from Italy and the Stelling Vineyard Cabernet Sauvignon from Nickel & Nickel. The rest are...
Montreal chefs are fuming over a casino’s French import

Montreal chefs are fuming over a casino’s French import

The part of Quebec’s government responsible for luring tourists to this city singles out one star attraction in particular. “Food is a Montreal passion,” the tourism ministry boasts prominently on its website. “The city has the largest number of restaurants per resident in all of North America.” Several of them sit reliably atop lists of the continent’s best. But...

Can a pho that was taken over by soggy noodles be saved?

Food writer Emily Horton joined The Washington Post Food staff to answer questions from readers. Here are edited excerpts from that chat. Recipes whose names are capitalized can be found in our Recipe Finder at washingtonpost. com/recipes. Q: I made pho for dinner with a friend and learned some lessons in my attempt to take a shortcut when I was running behind: I softened the noodles in hot water...
Enjoy the show - and pass the pierogi

Enjoy the show - and pass the pierogi

There are real pies made for the audience in the Tooting Arts Club's production of "Sweeney Todd." And if you know anything at all about the musical, that sentence should make you feel equal parts giddy and revolted. The audience walks into a theater that has been fitted out to look like Harrington's, an ancient, real meat pie shop in London, with dingy walls, cafeteria-style seating and...
The death and rebirth of the Duncan grapefruit

The death and rebirth of the Duncan grapefruit

My new favorite beans

My new favorite beans

I always keep a large supply of dried beans in the pantry. (There are a few tins of canned beans, too, but only for emergency use.) Seeing an assortment of different kinds there is somehow reassuring. I want old-fashioned pinto beans and black beans, for starters, and it’s nice to stock a few types of heirloom beans, too, outrageously hued varieties like Scarlet Runner or Jacob’s Cattle...
Healthier baking

Healthier baking

According to the 2015-2020 Dietary Guidelines for Americans, a healthy diet limits the amount of calories people should consume from added sugars and saturated fat. Does that mean no desserts? While many baked goods are a major source of both added sugars and saturated fat, dessert still can be an enjoyable part of a full and well-balanced eating pattern. Here are some tips from the Academy of Nutrition...

Keeping colorectal cancer at bay

It's surprising that colorectal cancer is the third most commonly diagnosed cancer. That's because it's so preventable. The American Institute for Cancer Research offers steps to preventing colorectal cancer. Stay a healthy weight and watch out for belly fat. Colorectal cancer is one of 11 cancers linked to overweight and obesity. The latest research also finds that too much belly fat -- regardless...
You think you don't like beets? Try 'em this way.

You think you don't like beets? Try 'em this way.

This salad, best described as a "small plate" using the current culinary lingo, offers a refreshing bright spot this time of year when we have had our fill of roasted roots and stews and are ready to move on to something sunnier. Sure, the dish is anchored by the deep earthiness of roasted beets, but they are given a different outlook, layered with sunny rounds of citrus on a nest of watercress...
Meatless recipe: Quinoa is godsend for making gluten-free quiche crust

Meatless recipe: Quinoa is godsend for making gluten-free quiche crust

Homemade quiche can be a problem for cooks who don’t like to play with pastry dough, as well as diners who want to steer clear of gluten. Enter quinoa, a protein-packed, grain-like seed that’s been nourishing people for more than 3,000 years. A safe and healthy alternative to wheat, cooked quinoa (pronounced “keen-wah”) is a perfect building material for a tasty — and...

Divisions at the dinner table can have long-lasting consequences

There is a father in my neighborhood who is eager to feed his three children well. He buys organic foods, limits sugar and has planted a backyard garden with his kids. He says his wife undermines his efforts, bringing sweets and packaged foods into the house, offering dessert every night and letting the kids graze until they aren't hungry for dinner. He and his wife bicker about this constantly, often...
A chocolate malted you can scoop

A chocolate malted you can scoop

The summer after I moved back to Brooklyn from Manhattan, I created a weekly ice cream ritual. I’d run 2 1/2 miles to the Brooklyn Ice Cream Factory, order a chocolate malted and devour it on the sweaty walk home. Surely the 5-mile round trip would mitigate some of the damage done, I’d tell myself. I always asked for a double portion of malted milk powder blended into the drink. It made...
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