A Taste of the Holidays
As the holiday season begins, holiday drinks and treats start to make an appearance. These drinks capture the holiday spirit perfectly. Read more about the old and new flavors of the holiday as written by Elizabeth Gonzalez.
Cold Stone Creamery’s Boo Batter Is Back for the Spooky Season
By Kelly Sanchez Cold Stone Creamery, an eccentric ice cream parlor located in the heart of Miami Lakes, Main Street, just released their signature creation once again: Treat or Treat — just in time for the spooky season. A black ice cream is something that captures the attention of any customer, no matter the season…
The Ultimate Plantain Contest
By Carla Rubio Specific to Latin culture, plantains have a variety of delicious ways to be cooked—not to be confused with bananas. The fruit highlighted in the chorus of Gwen Stefani’s “Hollaback Girl” is sweeter, softer, and best eaten when raw. Plantains, however, are incredibly versatile because they are not eaten right away, which leads…
Voodoo Doughnuts: CityWalk’s Finest Desserts
By Jaylyn Gonzalez From our January issue. Filled with a handful of savory flavors, unique in their selection of decorative frostings, and located in a diner with voodoo style artifacts, Voodoo Doughnuts serves as a hotspot for those looking for a mouthful of sweetness. Originating in Portland, Oregon, Voodoo Doughnut has since expanded beyond nine…
Articles | Features | Foodie Finds | Opinion
Sugarcane Raw Bar and Grill Review
By Carlineissa Jean Francois From Our January Issue Ever wanted to go to a nice restaurant in downtown Miami that is inexpensive and has a luxurious feel? If that is the case, then check out Sugarcane Raw Bar and Grill. With the top-notch customer service and menu, it is a perfect dining area to eat…
Articles | Features | Foodie Finds | Opinion
Another Broken Egg Cafe Review: Breakfast Done Right
By Tyler Banks Waking up in the morning can be one of the hardest tasks known to man. It’s the internal battle to shake off the zombie-like feeling to just sink into one’s mattress and fall into a deep slumber that every single person faces. One of the reasons we are told to wake up…
How to Make Soup Joumou — By an Actual Haitian Person
By Ajmaanie Andre Soup Joumou, Pumpkin Soup, is a staple Haitian dish that carries major significance to the history of the Haitian people. Pumpkin, and dishes that were created from it, were considered a delicacy and as such enslaved Haitians were not allowed to eat any of it. When the Haitian people went on to…
What Baking Can Do
By Vanessa Falcon Store-bought cookies look pretty. Yet, cheap alternatives to cookies fresh out the oven can never match up to the ones baked at home. Baking during the holiday season not only fills up empty slots of time, but enforces some quality bonding sessions that bring together families and friends. The pure disarray caused…
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Fast Food Restaurants Are Evolving
By Armando Bernal IV Taco Bell is eliminating 12 more items from its menu, including four items from its popular Cravings Value menu – a move made to streamline operations and clear the space for new items such as plant-based meals. However, while Taco Bell snoozes, other restaurants are proceeding rapidly. The downsizing, which started…
Articles | COVID-19 | Features | Foodie Finds
The Art of Cooking During Quarantine
By Carla Rubio Special from print (March-April Issue) As many of us fall victim to self-quarantining, finding ways to be productive is key to not losing motivation during a time where it is needed most. One easy at-home activity is cooking and baking — and if there was a perfect time to pick up some…