Earlier this week, I got to speak to a seventh grade class at North Broward Preparatory School about food blogging. A food theme runs thro...

Someone asked me recently [ 1 ] "So, when you are going to write an actual review of a Miami restaurant again? You know, like you use...

Quince Restaurant is something of an anachronism. In these days of bare tables and and backless stools and leather-aproned servers, here t...

Despite getting to do my fair share of traveling, there are still huge swaths of this country I've never seen. With all of the family to...

It's been a little quiet over here in FFT-land, as I took advantage of the holidays to plan a family trip through the South. We flew int...

I don't often go to Italian restaurants, for reasons I've previously expressed . Put in less vulgar terms: it's not so easy t...

This is really why we do it. Justin Flit and Matt DePante are a couple guys you probably haven't heard of. But Justin spent years as the...

Chefs, like actors, can get typecast. Do a certain thing well, and often enough, and people will start to think that it's all you ...

I'll confess, it's actually been a long time since I've eaten at Scarpetta , the Scott Conant restaurant in the Fontainebleau w...

Too often, I feel about Italian food the way I feel about handjobs: even when it's done well, it's satisfying but rarely very exc...

Sometimes even we're surprised. When we plan these Cobaya dinners, we purposefully keep the "marching orders" to the che...

You're in the right place. If you don't like food and wine, well I'm not sure what you're doing here. With Miami Spice seaso...

Over the past couple months we've done a bit of traveling and, as we always try to do, some good eating along the way. Memory, notes, an...

One of the guiding principles of the Cobaya - Gourmet Guinea Pigs group is that it's intended as an opportunity for chefs to do things ...