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Entries tagged with 'Michael Schwartz'

Burger City Guides: Michael Schwartz's Favorite Burgers in Miami

A Hamburger Today Allegra Ben-Amotz 1 comment

When James Beard award-winning chef Michael Schwartz opened Michael's Genuine Food & Drink in Miami in 2007, he brought traditional American comfort food to a city often associated with Cuban and Caribbean cuisine. The Philadelphia native is blooming in Florida, asserting his influence over the local, seasonal ingredients often passed over by other Sunshine State chefs and using them to create inspiring, accessible food. Here are Michael's top five Miami burgers. More

Tomato Onion Chutney

Serious Eats Shell Tu Post a comment

We had to find the recipe for this chutney when we tried it in the pâté sandwich at Michael's Genuine Food & Drink in Miami. Read more about the sandwich here! More

A Sandwich A Day: Pâté Sandwich from Michael's Genuine Food & Drink in Miami

A Sandwich a Day Shell Tu 4 comments

The lunch menu at Michael's Genuine Food & Drink features a wide range of satisfying sandwiches, from burgers to falafel to housemade pastrami. Don't overlook the housemade country pâté sandwich ($13) featuring a generous chunk of rich, homemade pork pâté pressed inside a crusty, lightly toasted country French baguette. More

Cook the Book: Mango Upside-Down Cake with Basil Ice Cream

Serious Eats Caroline Russock 9 comments

Upside-down cakes aren't exactly the height of fashion these days but after making Michael Schwartz's Mango Upside-Down Cake with Basil Ice Cream, I think it's high time they made a comeback. This lovely one from Michael's Genuine Food replaces pineapple with caramelized mango slices. More

Cook the Book: Pan-Roasted Striped Bass with Tunisian Chickpea Salad and Yogurt Sauce

Serious Eats Caroline Russock 2 comments

This recipe for Pan-Roasted Striped Bass with Tunisian Chickpea Salad and Yogurt Sauce can be appreciated on multiple levels. Not only is it a fantastically light fish dish packed full of fresh Mediterranean flavors, but take away the fish and you're left with an awesome vegetarian (and possibly even vegan) chickpea salad spiked with Tunisian harissa that can be enjoyed hot or cold, and with or without the yogurt sauce depending on how you feel about dairy. More

Braised Chicken with Apricots, Green Olives, and Herbed Couscous

Serious Eats Caroline Russock 7 comments

When taking the stew out of the oven, you'll find that the apricots and onion have melted away almost entirely, leaving the sauce with a slightly sweet, warm richness. The briny olives, carrots, and celery, along with the chunky chicken thighs are just waiting to be scooped over an orange juice steamed couscous flecked with scallions, mint, and cilantro. More

Chile Chicken Wings with Creamy Cucumbers

Serious Eats Caroline Russock 1 comment

They're an advanced riff on classic spicy Buffalo wings with blue cheese and celery sticks—fried wings sauced with a sweet-hot chile glaze and cooled with a salad of crisp cucumbers in a minty yogurt sauce. The secret to the chile sauce is the unexpected addition of tahini—its nuttiness rounds out the rest of the Asian-inspired ingredients, giving the sauce a great thickness, perfect for coating. More

Caramelized Onion Dip with Thick-Cut Potato Chips

Serious Eats Caroline Russock 7 comments

One of the first things I heard upon receiving my copy of Michael's Genuine Food was that I needed to try Michael Schwartz's Caramelized Onion Dip with Thick-Cut Potato Chips. It was, of course, a no-brainer since I'm a huge onion dip fan (even the dehydrated soup packet kind). More

Cook the Book: 'Michael's Genuine Food'

Caroline Russock Closed

When thinking about Michael Schwartz, the James Beard award winning chef and owner of Michael's Genuine Food & Drink, it's important to take into consideration where his restaurant is: Miami. The city of beaches, bikinis, blender drinks, and more recently the South Beach Diet, it's often associated with "Florribean" cuisine, the Caribbean style of cooking using Florida produce. But when Schwartz opened Michael's in 2007, he brought his own Florida-centric take on American food to Miami. This week we've got our hands on his newly released cookbook, Michael's Genuine Food—enter to win a copy here. More

Chile Chicken Wings

Serious Eats Joshua Bousel 12 comments

Just when I thought I had the Wing Week, line-up all figured out, I was thrown for a loop when Erin sent me this recipe for chile hot wings from the new cookbook Michael's Genuine Food. I read the ingredient list and was immediately captivated—Thai sweet chile sauce mixed with tahini. The traditionalist in me couldn't fathom what this clash of cultures would taste like. I needed to know. More

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