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Pasta, Patrons and Potatoes - The Miami Herald in 60 Seconds

pasta
Pasta with garlic, anchovies, capers.
Photo: Fotoos Van Robin, Flickr
  • How to make a satisfying pasta dish in the time it takes to boil the water.
  • Adam Ried, who penned new cookbook "Thoroughly Modern Milkshakes," suggests using everything from herbs and spices and flavored oils to a wider range of dairy products in modern milkshake concoctions.
  • Desperation Dinners feeds Labor Day partiers with a go-to sandwich on a roll.
  • Boteco Brasilian Bar boasts good eats and an overflowing house of chattering patrons.
  • Preparing Russian potato salad Olivier-style with beets and cold meats.
  • Miami's food and wine calendar.

Filed Under: In Sixty Seconds
Tags: adam reid, AdamReid, AdamRied, boteca brasilian bar, BotecaBrasilianBar, milkshakes, pasta, potato salad, PotatoSalad, russian potato salad, RussianPotatoSalad, The Miami Herald, TheMiamiHerald, thoroughly modern milkshakes, ThoroughlyModernMilkshakes

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