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Success C o nn o isseur Flavor Flips E njoy the cuisine of one of Miami’s finest restaurants in the comfort of your own kitchen with Genuine Food: Down To Earth Cooking For People Who Love To Eat from chef Michael Schwartz of Michael’s Genuine. Schwartz is nationally known for his stellar chow, and was recently awarded Slow Food Miami’s first- ever “Snail of Approval” for his commitment to the local food movement; MichaelsGenuine.com. The Right Choice Bluefin tuna, Chilean seabass, Atlantic cod, red snapper and halibut — these are names you’ve seen on many restaurant menus. But if things keep going the way they have been, you won’t be seeing them for long. These and many other popular fish species have been over-fished to the brink of extinction. Your buying choices make a difference, whether out at a restaurant or at your local fish market. But there’s good news: There are plenty of seafood options that can be sourced sustainably, making them a smart and delicious alternative. Here are a few favorites: 1. U.S. Farmed Crayfish: A long-standing staple of traditional Creole cuisine, these tasty little morsels shine in their signature etouffee. They’re also great in a simple boil, seasoned with lemon and Old Bay. 2. Spanish Mackerel: I can remember my father tossing mackerel I’d caught into the river rather than cook with them — but he was missing out. Properly prepared, this richly-flavored fish is not only delicious, it’s loaded with heart-healthy omega 3 oils. 3. Arctic Char: Often described as seeming like a cross between trout and salmon, this sweet, tender, cold water fish will knock your socks off. Broil it with lemon and shallots, or try it smoked. There’s also a wide array of other options available for those wishing to make sustainable seafood choices. For more information, visit the Monterey Bay Aquarium’s excellent Seafood Watch site, MontereyBayAquarium.org. International Chic Developing an appetite out on the high seas? Dock up at Zuma Miami and enjoy a little al-fresco dining on their chic outdoor patio. The menu boasts a mouth-watering assortment of modern, innovative Japanese cuisine, presented in the informal Izakaya style. The Miami location, set right on the river, is the first U.S. location for this international favorite which started in London; 305.577.0277, ZumaRestaurant.com. Jacquelyn Benson is Associate Editor of The Culinarian at The Culinary Institute of America. She is an avid home chef and gardener currently working on a book about the tastes, history and politics of heirloom vegetables. Her blog, Scratch, gets under the surface of her wilder culinary experiments; ScratchRealFood.com. Appliance Anarchy There are some things that no kitchen can be without. A good food processor, for example, or a well-seasoned skillet. Others, however, are destined to get wrapped up and re-gifted to your least favorite relative. Here are some of those: 44 Dough-Nu-Matic Electric Knife Butter Wizard Got a craving for those tiny doughnuts you buy in convenience stores that get tell-tale powder stains all over your clothes? Well, now you can make them at home — if your waistline can handle it, that is; $129.99. This plugged-in slicer does exactly what a normal knife does — but with electricity! And noise! Despite being completely redundant, this one will probably make a great gift for the boys, who’ll think it’s like a tiny chainsaw; $14.99. Tired of butter that’s either too hard for spreading, or easily transforms into a melted, gloopy mess? This handy temperature-controlled butter dish will fix that for you! Or you could just start using margarine instead; $62.50.