We begin with the edges of classic grilled cheese with cheddar on pane toscano for the last day of Grilled Cheese Month. And the crunchy crusts that I like very brown (the butter makes for lacy sides). It glints a little too, and stands, dramatically, waiting for next year’s celebrations (we’ll return to it before [...]

I was very happy to learn a few weeks ago that Dennis Scholl was joining Knight Foundation’s permanent staff as the Miami program director, not least because he cares very much about the food and wine communities and is a wine importer (half of the Betts & Scholl powerhouse that I first read about in [...]

Last night, Slow Food Miami held a benefit for UNICEF in Action – Darfur at the Sagamore, an art hotel in South Beach. SFM Leader Donna Reno introduced her daughter Hunter Reno, who explained the edible herb arrangement made for the occasion (the word ‘GROW’ formed the middle). Then, the group moved toward the Compost [...]

The ideal food for a rainy afternoon, grilled cheese appreciation week continues with fol epi—a slightly sweeter cheese with a toasted wheat rind played up with a whole wheat pain au levain and crunchy fennel on the side. I’d pair this with a Sazerac on a Wednesday—

Fontina is a flexible cheese—by which I mean that kind of friend who rolls with time changes in plans and adapts beautifully to almost any situation. Between thick slices of sourdough, with sautéed shallots, here is Tuesday night dinner—