These fresh salads promise to bowl you over When many of us think of a salad, we think of lettuce and random vegetables tossed with whatever dressing we can find in the fridge. Not much excitement, and not much flavor. But new approaches—and interesting ingredients—have reinvented this classic dish, meaning we never have to settle
After retiring, most employees feel the urge to get as far away from their former workplace as possible. But not Ann Humphreys. Six years after officially calling it a career, Humphreys is still teaching (only now as a substitute) at Coconut Creek High School, where she worked full time from 1973 to 2011. “It’s in
Each year, Coconut Creek hosts the Citizens Academy, inviting residents to learn more about the city through a nine-week course that educates them on the city’s mission, introduces them to city departments and gives them a behind-the-scenes look at how the city is run. Coconut Creek Lifestyle asked a few residents from Class XIII a
While the black tank top that Ellen Blackburn wears might not catch most people’s attention, it did catch the attention of a woman who noticed the shirt’s beaded puzzle piece. She approached Blackburn at a Starbucks and started a conversation about her son, who has autism. It’s not unusual for Blackburn to be approached by
International cuisine inspires the creative cocktails at a new Brickell restaurant Maxwell Parise knows that, at the end of the day, you just want a vodka soda or a rum and Coke. But the bar manager at Level One (1110 South Miami Ave., Miami) hopes you’ll take a chance and expand your horizons when you
After discovering she could get paid for the parties she hosted as a stay-at-home mom, a caterer creates a thriving business Joy Wallace has catered events for the likes of Queen Elizabeth II and Pope John Paul II, and every president from Jimmy Carter to Barack Obama. She remembers a food taster being sent in
Paris 6, a favorite in South America, plants its first North American roots in Miami Beach Two bites into one of its unpretentious dishes—whether the traditional croque monsieur, a buttery ham and cheese sandwich that’s fried golden brown, or an avocado puree crowned with tuna tartare, diced mango and aioli—and the question waits to be
1 What was the transition from dean to president like? There are two big differences that I have found interesting (Frenk became the sixth UM president in August 2015). One is the scope. At Harvard, I was dean of the school of public health, and public health is my specialty. … It was a focused approach.
Theresa Caputo is accustomed to the questions, but the answers never change. No, she can’t see into the future. No, she can’t predict which Powerball numbers will hit. And no, she doesn’t have a crystal ball. The Long Island Medium says that’s the world of psychics. “I’m Theresa Caputo, and I talk to the dead,”
Naked Crab Seafood Kitchen, the new beachside restaurant inside the recently renovated B Ocean Resort (the former Yankee Clipper), is already drawing raves. Created by Miami chef and restaurateur Ralph Pagano, the coastal-chic spot adds a modern spin to a traditional seafood house. Pagano’s third Naked concept—following Naked Taco in Miami Beach and Naked Lunch
