Courtesy of Epicure Gourmet Market

Thanksgiving is only a week away. Friends and family are making the trek to Miami for a little well-needed sunshine and you're tasked with preparing a fabulous dinner. Don't stress because Short Order's got your back. We've asked Miami's hottest chefs and bartenders for tips and recipes to make your turkey day the most delicious ever. Each day, we'll share a recipe or tip with you, along with some thoughts from each chef on what the holiday means to them.

Read also:
- Thanksgiving Restaurant Guide
- Thanksgiving Recipe: Gouda Tater Tots

A Thanksgiving feast isn't complete without copious amounts of carbs. From fluffy stuffing to fresh baked dinner rolls, starches add that je ne sais quoi to the lavish spread.

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wired.com

Make sure THIS doesn't happen to you.

Maroon and jiggly, canned cranberry sauce is an abomination to cooks everywhere. Not even the bird wants to be on the same table as that stuff. You owe it to yourself and the lives of those around you to divert from the ever-easy alternative of Ocean Spray cranberry sauce.

Let's make like Subway and go fresh this time, eh?

Jelly and jam expert Vanessa Safie from Copperpots passed along her recipe for a fine cranberry accompaniment (or, as we called it in conversation: Killer Kranberry Sawwse).

The process is so easy, it's stupid. And when you're finished, Safie says, "It'll make you forget the canned stuff even exists!"

Challenge accepted!

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Chef Danny Serfer, saving one Thanksgiving meal at a time.

Like any great Turkey meal, the secret is in the taters.

If your mashed potatoes don't cut it, the whole meal is a bust -- and that's a problem.

But fret not. We here at Short Order consulted with a mashed potato connoisseur: Danny Serfer from Blue Collar. He was kind enough to pass on his recipe (and explicit instructions) for Blue Collar's creamy mashed Yukon gold potatoes.

Next is the recipe, so throw on that apron.

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Courtesy of Meat Market

Thanksgiving is only a week away. Friends and family are making the trek to Miami for a little well-needed sunshine and you're tasked with preparing a fabulous dinner. Don't stress because Short Order's got your back. We've asked Miami's hottest chefs and bartenders for tips and recipes to make your turkey day the most delicious ever. Each day, we'll share a recipe or tip with you, along with some thoughts from each chef on what the holiday means to them.

Potatoes might just be the perfect food. Whether mashed, boiled, baked or "totted", it's tough to go wrong with a good spud. And no Thanksgiving is complete without an appearance from the world's most versatile starch.

Read also:
- Thanksgiving Cocktail Recipe: Chad Phillips' Hip to Be Square

Meat Market's Sean Brasel offers up a recipe for gouda-infused tater tots - a tasty twist to the traditional side dish. So if you thought it couldn't get better than the Ore Ida incarnation of these grade school treats - prepare to be wowed by a more grown up version.

Sean shares why this recipe is perfect fit for all:

"Thanksgiving is about family - adults and kids coming together for a day of football and food. The gouda tater tots are a hit with the kids and the parents, and are a departure from the typical potato or sweet potato dish."

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Believe it or not, Thanksgiving is only a few short days away. Friends and family are making the trek to Miami for a little well-needed sunshine and you're tasked with preparing a fabulous dinner. Don't stress because Short Order's got your back. We've asked Miami's hottest chefs and bartenders for tips and recipes to make your turkey day the most delicious ever. Until next Thursday's feast, we'll share a recipe or tip with you, along with some thoughts from each chef on what the holiday means to them.

Since September, we've been indulging in all things pumpkin. From pumpkin spice lattes and pumpkin donuts to pumpkin cocktails and pumpkin pie - fall is pumpkin's time to shine. But as the season fades away, so does our favorite orange-hued fruit (take that, oranges).

Read also:
- Thanksgiving Cocktail Recipe: Chad Phillips' Hip to Be Square

The fact is, you could call Thanksgiving pumpkin's last hurrah. So now is the time to stock up on this seasonal squash. Quattro Gastronomia Italiana's twin chefs Nicola and Fabrizio Carro offer up a recipe for Pumpkin Soup with Mascarpone Mousse and Spiced Fall Fruit Chutney, a favorite at their annual family dinner.

"Even though we're from Italy, we love Thanksgiving. It's a great American tradition that we are happy to be a part of. My brother and I love to come up with interesting dishes," Nicola says.

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More focus on the barbecue, less on the decor makes for a better rack.

It can sometimes be hard to find Mark Gibson -- the pastor-turned-grillmaster and owner of Ribs-2-Go catering -- among the swarm of candy colored food trucks rolling around Wynwood. It's easy, however, to smell him.

He's not on Twitter nor did he even want to be mentioned by name when, with Labor Day approaching, he offered some grilling tips for those with less (wo)man hours spent over the pit.

Gibson moved from Compton to Dania Beach in 2006 as a full time pastor. In 2009 he was transferred to Miami, but only for part-time preaching. He started selling barbecue to his Liberty City flock and later began hitching a metal cage with a built-in grill to his white Ford E Class pickup. You can usually find him around Wynwood and the Design District on weekends selling slabs of ribs, pork brisket, and smoked chicken thigh. At the moment you can find him outside Wood Tavern on Sundays during their "Backyard Boogie." It's not the prettiest of mobile food operations, but it's a no gimmicks, good eatin' kind of operation that has staying power.

Here's some barbecue wisdom:

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There is nothing more DIY than brewing your own beer from grain, but all of that great brew comes with a hell of a lot of spent grain gone to waste. So what to do with it all? Don't throw it away, make bread!

That's exactly what Matt Weintraub and Zhi Long Yang from B.R.E.W. FIU are doing, with a little help from chef Roger Probst from the Chaplin School of Hospitality and Tourism Management.

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At its best, ceviche is just fresh-raw-fish, citric juice, and vegetables, herbs, and spices mixed together and topped with something crunchy.

It's served throughout Latin America and right here in Miami too.

But this city is just as likely to serve you frozen Vietnamese swai fish in your ceviche as a snapper, so here's how to make your own at home, courtesy of local and fresh believer My Ceviche's chef Sam Gorenstein.

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Lee Klein

This is the time of year in Miami when friends hand me mangoes. "I have more than I know what to do with," they are apt to say in these circumstances. In fact, it isn't that unusual for strangers to hand me mangoes. "I can't eat them all," they say, as if needing an excuse for giving fruit to someone they don't know. "There's only so much mango jam I can jar" is another line I tend to hear.

Well, here's one thing to do with mangoes: Follow the recipe below to make a delicious mango-coconut ice cream. It's win-win all the way: Use mangoes and produce something that will cool and refresh during these sultry summer afternoons. Photos will help you through the process.

You do have an ice-cream machine, right?

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courtesy of the Federal

This Fourth of July, Short Order is all set to fire up the grill, call up some friends and kick it poolside with some good 'ole fashioned Texan barbecue, all thanks to a chat we had with the masterminds behind The Federal Food Drink & Provisions.

Since you won't be able to go to the Federal this Wednesday to celebrate our independence (they gave their staff a few days off to celebrate their six month anniversary), stove master Cesar Zapata shared with us his laundry list for the ultimate smokey Texan barbecue and step-by-step recipes for a fail-proof Fourth of July celebration that will make your founding father proud to call you his son.

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