It's easy to taste a lot of bad (albeit bad but cute) chocolate confections around Easter. Here's one answer to the bad basket: the Florida-based confectionary Norman Love, who has a line of ganache filled chocolate eggs which actually taste as good as they look.
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This is the story of a food you probably can't buy—and why you should know about it anyway. (Hint: It's some of the finest ice cream I've tasted on American soil.)
Served in a thick homemade graham cracker crust, topped with fresh whipped cream and a cherry, this Key Lime Pie ($5) is a perfect excuse to spend an afternoon on the river.
Have you ever discovered a place that has amazing sweets—and feel equally happy and sad that you don't live closer? That sums up my feelings about the citrus soft serve at Nokomis Groves: on one hand, I'm bummed that I can't eat it every day, but I'm also relieved, because if I lived within striking distance, I'd have no choice.
We all love eating pizza, but many of us are complete novices when it comes to making it ourselves (though to be sure, there are a number of you who are clearly very accomplished pizzaioli!). Regardless of your skill level, this POV-video, which spans shaping the dough to boxing the pie, gives some nice insight to the pizza-creation-process.
I love a dive bar. Can't help myself; I just do. I've picked my poison in dive bars all over the world, each one special in their own way, but my very favorite dive is Memories Lounge in Sarasota, Florida, a gem of an establishment physically adjacent to a liquor store in a strip mall near the airport.
Take out the toothpick and hold on tight, as it's challenging to dip the sandwich into the small bowl of jus. But it's worth the effort, as the gravy is beefy and slightly peppery and helps meld together all of the sandwich's contents into manageable bites, with the pungent flavors of the brie and mustard punching through and providing pleasure.
Florida has a young craft brewing history, only dating back to 1996, but the brewing culture continues to grow. Here are 3 new breweries to seek out.
Crammed in to a narrow storefront on in a small Gulf Coast town, Jose's Real Cuban Food has a classic mom-and-pop luncheonette feel: a pixelated shot of owner Jose Baserva on the sign outside, no A/C, and a menu of killer homestyle Cuban classics from Baserva's family recipes.
Two weeks ago, Universal Studios Orlando announced the opening of a new Simpsons-themed area later this summer. While much of the area is still under construction, Fast Food Boulevard—home to Springfield favorites like Krusty Burger, Moe's Tavern, the Frying Dutchman, and more—opened last Saturday. Inside the Magic has loads of photos and videos from opening day.
Bánh mì with its crisp, moist vegetable filling and delicate-crusted bread can't sit for too long before it starts to lose quality. But the folks behind the sandwich counter at the Tien Hung Oriental Foods market in Orlando's ViMi district (one of the finest Vietnamese food scenes in the country) seem to know this and have come up with an ingenious workaround: rather than selling the 100% assembled sandwiches, they'll give 'em to you as DIY kit.
Dressed with bits of cracklin' and sauteéd onions, this sandwich is a rendition of the classic roast pork so good that it made The Serious Eats Book. Be sure to apply a hefty spoonful of the excellent housemade chimichurri or salsa verde for the optimal bite.
Folks in Orlando seem smitten by The Table, Tyler Brassil and Loren Falsone's family-style, fixed-menu concept that is part restaurant, part supper-club. It's a nice space, and the food I tried there was pretty darn good. But the real secret is next door at Pharmacy, their cocktail bar.
The DIY charcuterie movement has finally reached country-wide levels of pervasiveness, which is a good and a bad thing. In the wrong hands, house-made charcuterie is a step down from store-bought options (the number of times I've had improperly emulsified sausages or poorly cured hams far exceeds the number of excellent ones I've had), and potential dangerous. In the right hands, the interplay of meat, salt, and time can be a truly revelatory eating experience. Chef de Cuisine Dennis Bernard of Cask and Larder in Winter Park, Florida, has the right hands, along with the brains and humility to know when to use them.
Cupcakes with Mountain Dew frosting and a crushed Doritos crust. I sat for a moment, a bit awestruck by its monstrous size, its gall for even existing, its luster, its sheer... greenness. Is this something humans were ever meant to consume?
Lake Meadow Naturals—the only cage-free egg producer in Florida—is equal parts operational farm and educational center. It's a beautiful space and the eggs and other products sold through their farm stand can't be beat. Check out this slideshow for a closer look at their operations.
I walked into Prato, a modern Italian trattoria in Winter Park Florida, sure that I could at least get a decent beer. But my hopes for great pizza took a big plunge when our waitress proudly proclaimed "we bake our pizzas all the way at 500 degrees in a brick oven imported from Tuscany." "500°," "brick oven," and "Tuscany" are not three words that you generally want to hear when ordering pizza. Luckily, I was proven wrong.
Bobby Flay won the People's Choice Award at last Friday's South Beach Wine & Food Festival Burger Bash for his potato chip-topped green chile cheeseburger.
The name alone brought back fond memories of the joyful sounds and sights of the Good Humor truck. And the dessert would deliver on my joyful expectations. The soufflé itself is simple and satisfying. Topped with whipped cream and orange segments, it's cool and refreshing after an intensely flavorful meal. The rest of the dish, though, rebels against the norm, elevating the dessert from a childhood retreat to adult eclecticism.
Layered on brioche, a little of the crisp crackling that I normally expect with porchetta would have been a nice contrast to the soft bread. Still, this was a solid sandwich, with some micro greens adding freshness, and boosted in flavor by lemon capers and grain mustard.