Tosca

We've asked Miami's hottest chefs and bartenders for tips and recipes to make your turkey day the most delicious ever. We're sharing a few recipes or tips, along with some thoughts from each chef on what the holiday means to them.

Read also:
- Thanksgiving Recipe: Michael Schwartz's Roasted Butternut Squash with Sage
- Thanksgiving Recipe: Jeff McInnis' Macaroni and Cheese
- Thanksgiving in Miami: Recipes and Guides

Tosca features dishes straight from the Mediterranean to South Beach. The secret to these dishes, of course, is using high quality ingredients and allowing them to speak for themselves. Chef Didier Elena has shared a dish that's straightforward to prepare, allowing the rich, sensual mushrooms to speak for themselves.
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Sugarcane Raw Bar Grill

We've asked Miami's hottest chefs and bartenders for tips and recipes to make your turkey day the most delicious ever. We're sharing a few recipes or tips, along with some thoughts from each chef on what the holiday means to them.

Read also:
- Thanksgiving in Miami: Recipes and Guides

Sugarcane Raw Bar Grill's Timon Balloo is known for playing with different flavors to reinvent standard dishes into something memorable. For Thanksgiving, he takes a classic risotto and infuses it with the most popular flavor of the season. Chef Timon shares his love of pumpkin with us:
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Jamie DeRosa

We've asked Miami's hottest chefs and bartenders for tips and recipes to make your turkey day the most delicious ever. We're sharing a few recipes or tips, along with some thoughts from each chef on what the holiday means to them.

Chef Jamie DeRosa has kept busy since resigning from his position as executive chef at Tudor House back in July. The chef has traveled extensively throughout the country, welcomed a new baby, started a blog, and is making plans for the future.

Read also:
- Thanksgiving Recipe: Hedy Goldsmith's Pumpkin Streusel Brioche Bread Pudding
- Thanksgiving Recipe: Michael Schwartz's Roasted Butternut Squash with Sage
- Thanksgiving Recipe: Jeff McInnis' Macaroni and Cheese
- Thanksgiving in Miami: Recipes and Guides

DeRosa is looking forward to actually enjoying being home for Thanksgiving and celebrating with wife Amy and new daughter Isabela Grace. Though DeRosa is still cooking this Thanksgiving, it will be for family and friends -- a luxury chefs rarely have. One of the sides on the table will be DeRosa's Brussels sprouts, given a kick with pancetta and lemon.

DeRosa explains how this Thanksgiving has special meaning to him and his new family:

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Boulud's lamb rekha

There are millions of recipes available online nowadays. My rule-of-thumb when looking for a great one is to find the work of a great chef. For instance, if I was looking for an unusual lamb preparation for Easter, and I could choose between one from Daniel Boulud and another from the corporate chef at Olive Garden, well...

As it turns out, Daniel Boulud does indeed have an Easter recipe, and it's ideal for those who desire the tastiness and symbolism of lamb but want something a bit more exotic than a big red roast. This Lamb Rekha dish features the meat cubed and simmered slowly with herbs, spinach, yogurt, and Indian curry spices. If you've ever dined at db Bistro Moderne in downtown Miami, you should have total faith that this dish will turn out delicious.

And speaking of delicious recipes from great chefs: Mr. Boulud publishes a monthly recipe column on the elle decor website. The April recipe, which isn't up yet, will be this Easter-themed lamb.

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Laine Doss

Hedy Goldsmith's spiced pecans taste like a crisp fall afternoon.

​Earlier this week, we interviewed Michael's Genuine Food & Drink executive pastry chef, Hedy Goldsmith. If you missed the interview, read Part 1 and Part 2. As promised, we're bringing you a recipe from Hedy's kitchen.

Simply put, these spiced pecans are delicious. A first bite releases the tastes of a crisp autumn afternoon. Subsequent bites (and there will be, because these babies are addictive) allow the rich flavors to mingle together -- sugar, Scotch, nutmeg, and cinnamon. All work together beautifully.

These pecans are easy to make. They're a great hostess gift or are fabulous when served with cocktails at a get-together.

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Photo by Leticia Jorgensen

​Last week, we talked about all sorts of things with Jan Jorgensen of Two Chefs (the interview: Part 1 and Part 2). His signature soufflés have become so popular that customers stopped ordering the other desserts. "I had to throw a lot of them away," Jorgensen laments. So now soufflés are the sole dessert choices at his South Miami restaurant, which has been pleasing locals since 1994.

Here's the recipe for his chocolate soufflé:

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​Yesterday we wrote about the dazzling new menu unveiled by chef Jeff O'Neill at The Villa By Barton G. The chef has generously agreed to share his recipe for what he said was becoming a signature of the house: Clementine carrot velouté with peas, mascarpone cheese, and pumpernickel croutons. Here it is:

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Courtesy of Clarkson Potter Publishers

Short ribs with romesco sauce

Yesterday we offered a first look at Chef Michael Schwartz's new cookbook, Michael's Genuine Food: Down-To-Earth Cooking for People Who Love to Eat.

The book is co-authored with JoAnn Cianciulli, with a foreword by Michael Symon, and is due to be published in February. Right now you can place pre-order here and snag a $21.94 price (as opposed to the $35 it'll cost when published).

Following the jump is a recipe from the book for Slow-Roasted Short Ribs with Romesco Sauce.

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This photo of caramel croissant pudding looks a lot better in the book.

Yesterday we highlighted the just-released Food Network South Beach Wine & Food Festival Cookbook by Lee Schrager and Julie Mautner. We'll remind you that Lee will be at the Miami Book Fair International this Saturday at 4:30 p.m. And we will also share a recipe - one that seems well suited for the upcoming holiday season. It's not time-consuming to make, plus we all get to learn a new word: "staling," as in a croissant that is growing stale.

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original photo by Bryce Attwell

Yesterday we highlighted The Elegant Chef's Guide To Hors D'Oeuvres And Appetizers by British celebrity chef Antony Worrall-Thompson. Today we share his manner of shaping filo dough into a frying pan shape that makes for a snazzy presentation of whatever it is you fill it with. The recipe in the book fills the pan with sauteed carrots, asparagus tips, snow peas, green beans, broccoli, zucchini, young leeks, cauliflower, and an array of wild mushrooms. The dish is then garnished with peeled cherry tomatoes and one ounce of julienned truffle. But with a little imagination you'll be able to figure out all sorts of uses.

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