Rick's Recipes

  • Do the Hokey Poke

    Poke is the current dish sweeping the nation. It originates in Hawaii where every family has a favorite poke recipe. Basically, poke is a dish to use left-over bits of fish. Small pieces of fish and vegetables are marinated and sometimes served over a bed a rice; sort of a cross between deconstructed sushi and the Polynesian equivalent of ceviche. If you prefer to serve your poke as an appetizer, rice crackers make a nice accompaniment. 

  • Regional Favorites: Deep dish pizza, Italian beef and Garrett's popcorn

    Since South Florida is so full of people who have relocated from other parts of the country, you will invariably hear people from a region bemoaning the foods that they miss. Philadelphians miss authentic cheesesteaks, New Englanders yearn for authentic lobster rolls, and Californians crave In-N-Out burgers. However, it seems that those who moan and complain the loudest are Chicagoans.

  • Rick's Recipes

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  • Rick's Recipes: A Fish Tale

    When you grow up in a mixed religion (Jewish-Christian) household, with grandmothers from both sides in close proximity, you can develop with some strange ideas. For example, my Jewish grandmother used a lot of Yiddish terms. Some, like oy and schmuck, I figured out pretty easily. Then there were words I thought were Yiddish because my Jewish grandmother used them, but my Christian grandmother did not. I was almost 20 before I discovered that the word “spatula” and the term “far-fetched” were not Yiddish. They certainly sound like they should be.

  • Rick's Recipes: An Anniversary Feast

    Happy 7th anniversary SFGN! I am so proud to be a part of the SFGN family. I’ve been writing for the LGBT media for 30 plus years and SFGN is the most professionally run publication for which I’ve had the pleasure of working.

  • Rick's Recipes: Dads Of All Kinds

    Father’s Day is coming and when it comes to making a special meal for Dad, all you will see are suggestions for thick slabs of steak and meat and potato dishes. It’s like food editors have their minds stuck on a “Leave It To Beaver” 1950s Americana version of what fathers are like. There’s no one type of father anymore, so why are all the dining out and recipe suggestions the same? A kid growing up today is just as likely to have a vegan hipster dad or drag queen dad (my son did!) as he or she is a lumberjack or suburban lawn-mowing dad, so let’s celebrate Father’s Day with a full array of dishes to please pop, no matter what his lifestyle preferences.

  • Rick's Recipes: Holiday Apps

    It’s time for holiday parties and you can’t arrive empty handed. Sure you could stop at Publix and pick up a bag of chips and some salsa, but if you were that type of person you wouldn’t be reading this column would you? You want to bring something that shows off your mad kitchen skills. Here are a few sure-fire holiday app recipes that are certain to garner you compliments. But, we’re all so busy this time of year, each uses a clever short-cut or can be made far in advance, leaving plenty of time for you to get ready for that next festive party.

  • Rick's Recipes: Hurricane Cuisine

    OK, I just survived my first hurricane. Not realizing that everything would be closed for days after the hurricane, I was ill-prepared. I thought, “If we’re without power, we’ll just dine out.” It never occurred to me that everyplace else would be without power, too. Hey, before this hair turned white, I used to be a blond!

  • Rick's Recipes: It’s the Great Pumpkin (Invasion), Charlie Brown

    It won’t be long until we start seeing ads for pumpkin spice lattes, pumpkin spice shakes, pumpkin spice smoothies and all kinds of other menu items. If I wanted my coffee to taste like pumpkin, I’d drink it out of a gourd!

  • Rick's Recipes: Just Like Grandma Used to Make

    Soup is incredibly easy to prepare, freezes easily and can make for a quick meal or comforting fare while you’re battling the flu that’s going around. Here are some recipes, tested by grandmothers from all corners of the world. All of these dishes can also be made in a slow cooker, allowing you plenty of time to lie on the couch and recuperate.

  • Rick's Recipes: Party Palate Pleasers

    It’s that time of year when the party invites start coming and you don’t want to arrive at the celebration empty-handed. Non-foodies will show up with a bottle of wine or some store-bought pastries. The truly lazy stop on the way and buy a bag of chips and some dip (unless they’re cheap, then they just buy the chips). You want to do more than that, don’t you? Here are some great dishes to bring to holiday parties that are easy to prepare and travel easily.

  • Rick's Recipes: Salad Days

    As the weather gets warmer you’re going to want to spend less time hanging around the stove, much less turn on an oven. Entrée salads are a great option this time of year, they’re easy to make and as a bonus, can be healthier than a meat and potatoes dish. Here are a few of my favorite recipes to try, all of which serve two as an entrée, four as a side salad. Before you begin, a couple of tips:

  • Rick's Recipes: Start the New Year With A Better Brunch

    Breakfast may be the most important meal of the day, but brunch is the most fabulous! The problem is that it is too easy to get the day off to an unhealthy start. When dining out, opt for a fresh fruit plate, poached eggs and dry toast, oatmeal with fruit or a salad. If you’re cooking at home there are so many healthy brunch recipes you have no reason to feel deprived. Here are a few of my favorites.

  • Rick's Recipes: Summer Sippers

    Is there anything more refreshing on a hot, summer day than a tall, cool drink? Maybe, but you’d be hard-pressed to convince me so. Perhaps sitting poolside with a tall, cool drink poured by a hot man in skimpy swim trunks. Pardon me while I blot my brow with a cold compress!

  • Rick's Recipes: Taste the Rainbow

    While “Taste the Rainbow” may be the catchphrase for Skittles commercials, this time of year you may want to co-opt it for your next Pride celebration. As I motor up to D.C. for the Equality March for Unity and Pride, here are a few of my favorite recipes for rainbow-themed dishes.

  • Rick's Reviews: Do You Pupusa? Local El Salvadorian Restaurants

    Central America’s El Salvador is flanked by the Pacific Ocean to the south, Guatemala to the northwest, and Honduras to the north and east. These influences, as well as that of Mexico farther north, results in a colorful and flavorful cuisine. Corn is a staple crop and naturally, is found in many dishes, as are other Central American staples; rice, beans, and tomatoes. You'll also find plenty of seafood, tropical fruits, and refreshing fruit-based drinks.