Main Dish Recipes

  • Blogs

    February 9, 2010

    Cooking With Dried Chiles, Part 2: Chili Con Carne

    John LinnA bowl of spicy chile con carne using home-ground chili powder. Nothing's better.​Yesterday, I talked about how to turn dried, Mexican chiles into powder or paste that can be used in any number of dishes. Today, we're going to put those ingredients to use in a batch of chili con carne, Te ... More >>

  • Blogs

    January 16, 2010

    Haute Stuff

    ​The humble burger is humble no more.  Truffles, foie gras, all manner of designer beef, exotic cheeses, infantile greens, confit-ed everything, artisan buns, more aiolis than you can shake a whisk at have all collided with the basic meat patty to take the burger from blue-collar grub to high ... More >>

  • Blogs

    January 8, 2010

    A Nice Cuppa Soup

    ​Seeing as South Florida has at least temporarily morphed into Buffalo with palm trees, the ability of a cup (or bowl or railroad tank car) of soup to ward off the cold has never been more important.  And though we don't have our normally gorgeous, balmy weather, we do still have access to al ... More >>

  • Blogs

    January 8, 2010

    It's Cold Outside, So Let's Get Stewed

    Photo by Flickr user ulterior epicure​When I was a kid growing up in the Northeast, cold weather was good news. I'd get outdoors early to enjoy the snow and chat up cute girls in puffy down jackets. And I'd spend the entire day outside, trying to stay upright on my minibike while running wide open ... More >>

  • Blogs

    January 1, 2010

    Been Drinking? Think Meat.

    flickr user: wharman​I'm relatively sure that I'm not the only person who, after an evening of cocktails with friends who recently headed home, has stood in his kitchen looking desperately for an easy, late-night, meat-based meal. But cooking abilities are questionable for someone who's holding on ... More >>

  • Blogs

    December 23, 2009

    What Holiday Dishes Are You Cooking?

    John LinnA homemade cranberry dressing makes this easy salad a holiday treat.​ The most important thing about the holidays next to family? What's on the table, of course. My family usually starts preparing their holiday meal a day in advance, and this year is no different. We're going to be doing ... More >>

  • Blogs

    December 15, 2009

    Order Up: Beachside Grill

    ​With the Holidays right around the corner, it seemed like an appropriate time to review Beachside Grill, a retro bar and restaurant in Lauderdale by the Sea thats specialty is Sunday gravy. Beachside's version is chock full of tender pork and Italian sausage, and while it's hard to take it over y ... More >>

  • Blogs

    December 14, 2009

    Dish Deconstructed: Baked Halibut

    John Linn​This delicate fish is so simple, even the most inexperienced cooks can make it. Start with inch-thick fillets of the fleshy white fish -- fresh is best, though even the frozen packages available at Publix are of decent quality. Just be sure to defrost properly by placing the fillets in t ... More >>

  • Blogs

    December 7, 2009

    Dish Deconstructed: Brined Pork Roast

    Photo by flickr user su-lin.​I made this pork loin last week while staying with my fiancee's family in cold, western Colorado. I wanted to cook something that would feel special, so I bought a six-pound pork loin that still had a nice layer of fat attached to the top and decided to brine it. The r ... More >>

  • Blogs

    November 27, 2009

    Purge the Bird and Braise Yourself Some Short Ribs

    Photo by Flickr user Dave Lifson​I love me some good poultry. I've basked in the glory of wings, become reverent in the presence of a well-cooked turkey, waxed lyrical about Thanksgiving leftovers. But it's right about this time every year that I find out I have a poultry limit. It's time to flush ... More >>

  • Blogs

    November 20, 2009

    Wake Up, Turkey Slobs, Because it's Time for Killer Leftovers

    Photo by Flickr user erincooksYes, put everything on it.​Thanksgiving Day, 5 p.m.: Family members are sprawled on your furniture, belts off, pants unbuttoned, fancy holiday shirts marked by cranberry and gravy spills, making half-assed attempts to argue. Your father-in-law has been in the bathroom ... More >>

  • Blogs

    November 2, 2009

    Dish Deconstructed: Steak and Egg Burger

    John LinnThis burger combines a meaty steak patty that has texture and bite with a buttery croissant and fried egg. It tastes just like a steak and egg breakfast.​ Pictured: Steak and egg burger on a croissant.Burger: One pound of sirloin steak, fat left on. Chop into one inch cubes. Place in food ... More >>

  • Blogs

    October 29, 2009

    Dish Deconstructed: Matteo's Linguine Frutti di Maré

    Bill Citara​Matteo's is the kind of upscale Italian-American restaurant that's as common as Botoxed foreheads and lipo-ed thighs in its tony Boca Raton neighborhood. The menu doesn't plow any new culinary ground, but what it does it does pretty well, and one dish it does really well is the classic ... More >>

  • Blogs

    October 23, 2009

    Butts and Cubes? Yeah, Those are Some Good, Cheap Meats

    Photo by Flickr user Maddog 20/20Cube steak: Tasty, yes, but cover it in something.​Just because it's spendy doesn't make it good, as the series of "Mummy" movies keeps hammering home again and again. But the reverse is true as well: it doesn't have to cost a ton of money to not suck. Witness the ... More >>

  • Blogs

    October 16, 2009

    Ooh-la-la, Le Haute Burger

    B. Citara​You don't need a weatherman to know the wind is blowing the rich, beefy aromas of hamburgers sizzling on the grill all over the country. Upscaling the humble burger is more popular than straight white teeth and money in the bank nowadays, as even recession-shafted diners can pry a few ni ... More >>

  • Blogs

    September 11, 2009

    It's Football Season, So Time for Full-Contact Chili

    Photo by Flickr user ricko​Meat isn't always about the gourmet, you know. I mean, dry-aged prime steaks, grilled perfectly and served with a hearty beverage of your choice may be as close to a perfect way to spend some quality eating-time as I can think of, but it's not the only way to achieve the ... More >>

  • Blogs

    August 12, 2009

    Stealing from the Restaurant: Anthony's Meatball and Ricotta Pizza

    I'm a sucker for Anthony's Coal Fired Pizza's meatball and ricotta pie. The combination of the thin, crisp, slightly charred, and bubbled crust with a simple tomato sauce, a little mozzarella, tiny meatballs, and blobs of rich ricotta is hard to resist when the urge for takeout pizza strikes.  ... More >>

  • Blogs

    July 24, 2009

    Skip the Smoker; Pulled Pork Just takes Patience -- and Red Stripe

    Photo by Flickr user Another Pint Please... As a young man, the subtleties of pulled pork were lost on me. Technique, patience, care: pointless wastes of time to my still immature, I-want-it-fast mind. "Grab the pork," I thought, "and pull it. It's not rocket science."With maturity, though, cam ... More >>

  • Blogs

    July 1, 2009

    A Burger Goes to Spain

    Clean Plate Charlie is obsessed with burgers. Hey, it's better than sneaking out of the governor's mansion to rub the bacon with former Argentine TV reporters or performing unnatural acts on small farm animals.   Charlie's burger fetish plays itself out by coming up with patties that chann ... More >>

  • Blogs

    June 22, 2009

    Screw Jimmy Dean: Homemade Breakfast Sausage You'll Flip Over

    John LinnSaturday I was wandering around Publix looking for sundries for a Father's Day brunch I was having at my place for my girlfriend's father. He's a real dad's dad: He enjoys motorcycles, power tools, target shooting, good booze, and, of course, meat. So whatever brunch I put together had to i ... More >>

  • Blogs

    June 5, 2009

    Stealing From the Restaurant: Pork-Stuffed Shrimp at Home

    Clean Plate Charlie had this really cool idea. Take one of your favorite dishes from one of your favorite restaurants and, applying a little time, a few tablespoons of culinary knowledge, and a willingness to eat the inevitable mistakes, attempt to re-create it at home.Since Charlie absolutely adore ... More >>

  • Blogs

    May 13, 2009

    Cucina Verite: Mostly Martha

    Too many cooks make one lovely soupI love to serve them roasted.It gives them a more robust taste.A wonderful side dish would be ravioli with boletus --truffles with wild mushroomsor chanterellesdepending on the season.But you need a good pigeon.It must be meaty or it'll dry out.You could also cook ... More >>

  • Blogs

    April 27, 2009

    One-Minute Review: Hong Kong City BBQ

    Reopened under the aegis of a new family and staff last year after the previous owner, Ray Ng, was shot during a robbery, this 18-year-old Hong Kong-style restaurant in a Tamarac strip mall remains essentially unchanged, much to the relief of local foodies addicted to their pan-fried noodles. The au ... More >>

  • Blogs

    April 23, 2009

    Power Mad: Morton's Rolls Out the Deals

    The upside of recession: Steak houses around the country are rolling out special deals to lure new customers and reward the old. The "Power Hour" at Morton's, one of our poshest, almost defies logic. How they scrape out a profit serving "bar bites" for $5 each and a limited menu of cocktails at half ... More >>

  • Blogs

    April 14, 2009

    Post-Easter Regression: The Triple-Pork Sandwich. With Peeps.

    Peeps' Last Meal My friend Peggy Jean was in town over the Easter holidays. Peggy Jean is a real Southern cook, which means that just about everything she makes calls for many pounds of butter, cartons of heavy whipping cream, half and half, bacon fat, salt, and variations on the theme of sugar (tur ... More >>

  • Blogs

    February 23, 2009

    Top Chef and Barilla: For the Foodie in All of Us

    "You have to respect your ingredients. You have to respect the food." This according to Top Chef Ilan Hall is the recipe for success. Other advice to amateur foodies included the typical "start at the bottom, even if it means peeling garlic." And then keep a clean workspace. However his brief answer ... More >>

  • Dining

    December 4, 2008

    The Dish Ran Away With the Silver Spoon

    And the cow jumped over the mooney

  • Blogs

    November 26, 2008

    Clay Conley Shoots Down A Rumor And Serves Up A Recipe

    In yesterday's Short Order I suggested that a major unnamed chef would be shortly leaving a major unnamed restaurant. I was alluding to Clay Conley of Azul, in the Mandarin Oriental Hotel. When I contacted the chef to see if the rumor was true, he started off by stating "I'm not leaving." This seeme ... More >>

  • Blogs

    October 6, 2008
  • Blogs

    August 3, 2008

    Homebrew: Sue's Brazilian Fish Stew

    Brazilian Fish Stew. This is a great recipe for us Floridians because of the availability of gulf shrimp and snapper

  • Blogs

    July 7, 2008

    Fourth of July Feast

    Hope everyone had a safe and happy Fourth of July -- I know I did. This year I threw a little shindig at my house to celebrate. So I invited the crew from work, friends, and family down to Casa de Linn with the intention of giving them something a little bit special: Honest to goodness chopped pork ... More >>

  • Dining

    March 27, 2008

    Yes, We Have Guacamole

    But try the puff pastry too at El Chamol

  • Dining

    July 27, 2006

    Soul Kitchen

    A Deep South journey puts some meat on our bones.

  • Dining

    December 1, 2005

    Dream On

    Can Dream Dinners liberate Sunrise's working moms?

  • Dining

    October 20, 2005

    Columbus Day Unplugged

    We skip the parade and head for the fettuccini

  • Dining

    September 15, 2005

    Lost at Sea

    The not-so-mysterious disappearance of Charley's Crab

  • Dining

    August 4, 2005

    Chardees Cheek to Cheek

    Old-fashioned passion in the gay mecca

  • Dining

    January 20, 2005

    Tuscan Triumph

    Can an opera singer make a mean seafood dish? You bet.

  • Dining

    November 11, 2004
  • Dining

    September 2, 2004
  • Dining

    June 10, 2004
  • Dining

    January 1, 2004

    Hectically Eclectic

    This melting pot, a jumble of Caribbean, Japanese, and Cantonese influences, won't melt

  • Dining

    May 15, 2003

    Why Mia?

    The search for good, casual Mexican fare in South Florida continues

  • Dining

    June 6, 2002

    Good Ol' New World

    The Mango Gang rides again (sort of) at Half Moon Bay

  • Dining

    January 3, 2002

    A Fresh Start

    The upcoming year looks to be a weird one in the South Florida culinary scene

  • Dining

    June 21, 2001

    Meals Behind the Wheel

    Broward County's drive-thru joints are diverse both in ethnicity and quality

  • Dining

    July 27, 2000

    Dropping the Bombay

    Taste of Bombay could scar a budding gastronome for life

  • Dining

    October 7, 1999
  • Dining

    December 3, 1998
  • Dining

    October 8, 1998
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