'Michael's Genuine Food' on Serious Eats

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

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

Chile Chicken Wings with Creamy Cucumbers

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

Cook the Book: 'Michael's Genuine Food'

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

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