Category: Food

Don’t Forget about Dad

Good morning! I can’t believe it’s mid-June but Father’s Day is coming up and well, don’t forget about Dad! I’ve always been a daddy’s girl and I can’t wait to spend time with my father on Father’s Day. From playing with my dad’s belt (as pictured above) to attending my father’s non-profit Inner City Youth Golfers, Inc. (ICYG) events, I am still my father’s little girl. What are you planning to do for the holiday?

Nordstrom has a great Father’s Day gift guide and some of the items are on sale. I came across some great Luigi Bormioli tumblers that your Dad can use for his favorite drink for only $30 as well as a great Brixton hat that is currently 40% off. Walmart also has some great gifts that include grills, exercise equipment and more. Check out some of the gifts below and enjoy the day!



Malinda F. Knowles

Mango Season: Mango Daiquiri Recipe

Greetings from sunny Florida! Due to the coronavirus pandemic, I’ve been spending a lot of time at the house and truly enjoying our backyard. My great grandmother (who I never knew) planted several mango trees (in addition to avocado and orange) in the backyard and they have grown to be huge. They also have been bearing a LOT of mangoes in recent years and well, I am mango-d out. We have more mangoes that I know what to do with. So, I’ve been giving some to family and friends and soon I plan on making a few dishes with these mangoes.

I came across The Great Mango Book by Allen Susser and it has plenty of fabulous savory and sweet mango recipes. I’ve tried the shrimp and mango curry recipe, mango cobbler and mango daiquiri recipes. And they have all come out great! So I definitely recommend this book if you have some mangoes. I especially like the mango daiquiri recipe and wanted to share it with you. Check it out below and enjoy mango season!

Mango Daiquiri

Serves 2

1 scoop crushed ice

1/4 large ripe mango, peeled, cut from the pit and diced

2 tablespoons freshly squeezed juice of key lime, or persian lime

1 teaspoon superfine sugar

1/2 cup dark rum

Blend all ingredients in a blender and puree until smooth. Serve in daiquiri glasses.



Malinda F. Knowles

Sweet Potato Pierogis with Brown Butter Sage Sauce

© Todd Porter & Diane Cu

So in accordance with my pledge to be “veggie-forward” last year I have adopted a few vegetarian recipes that I’ve made over and over again. One of them is sweet potato pierogis in a sage brown butter sauce. They are so good!

Now, I have to admit, it is a bit time consuming because you are making your own dough and sweet potato filling but since we’re all at home might as well give it a try. I’ve made these several times and they are really filling and tasty too. The recipe is from Food & Wine’s online magazine.


Pierogi Dough

    • 2 cups flour
    • 3/4 cup sour cream
    • 1 large egg
    • 1/4 cup extra-virgin olive oil
    • 1/2 teaspoon kosher or sea salt

Filling and Finishing

    • 1 pound sweet potato, peeled and cut into 1-inch pieces
    • 6 tablespoons unsalted butter, divided
    • 8 sage leaves, sliced
    • Additional kosher or sea salt, to taste
Step 1    

In a bowl, mix together the flour, sour cream, egg, olive oil and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Step 2    

Place the sweet potatoes in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the sweet potatoes are tender when pierced with a fork. Drain the sweet potatoes and mash. Allow to cool.

Step 3    

On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.

Step 4    

Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 minutes, or until tender. Drain.

Step 5    

Heat 2 tablespoons of butter in a large skillet over medium heat. Add the pierogi to the skillet with the butter and sear each side for about 1 minute or until golden. Remove from the pan.

Step 6    

Add the remaining 4 tablespoons of butter to the skillet. Allow the butter to foam, then settle down. Add the sage leaves and continue to cook until the butter just begins to brown and develop a toasty, nutty aroma. Season with salt.

Hope you enjoy!



Malinda F. Knowles


Wynwood Last Week

So I went down south to Wynwood, Miami last week and I’m always in awe of the artwork and creative juices that fly all over the neighborhood. The weather was beautiful although a little hot and although I was working on a project, I got to enjoy the area a bit. I had a fiasco ordering from Coyo Taco and well, they were okay. But I did try food from The Licking which was pretty good soul food- I would recommend. There’s nothing like South Florida in the winter. I must say. It definitely tops New York a hundred times over. Anyway, I can’t wait to share about my project. Stay tuned.



Malinda F. Knowles



Makeb’s Bagel Run

Good morning! I had a taste for a lox bagel with cream cheese, red onions and capers. I got into them while living in Manhattan and found this cute bagel spot Makeb’s bagels downtown. They have all kinds of bagels as you can see, you definitely won’t be disappointed by their selection. One of these days I have to try a different kind than just regular or whole wheat. Anyway, I’m up virtually attending Milan Fashion Week and am excited about the shows today. What’s been your favorite so far?



Malinda F. Knowles

Decor at Moon Thai

This week I stopped by Moon Thai in Royal Palm Beach for a late lunch and was in complete awe of their decor. I just loved the golden figures along with the painting. I want to say she’s a geisha overlooking the restaurant. I just thought it was gorgeous, don’t you think?

I also really enjoyed the food. Had soft-shell crab sushi with conch on top as well as a few appetizers from their dim sum menu. This is a spot that I will definitely be going back to.



Malinda F. Knowles

My Veggie-Forward 2019 and Mushroom Spinach Gnocchi

So I definitely gained some weight over the holidays and am trying to get it off now (like everybody else). So I decided to have a very vegetable-forward diet for a while. Notice I said vegetable-forward, not vegetarian. 🙂 Yea, I don’t think I could go all the way vegetarian or vegan but I have made vegetable dishes as the main dish for a few weeks. Have to share a recipe that I absolutely adore! You have to be a mushroom and spinach fan though. I find the more vegetables you eat, the more of a taste for them that you will have.

It’s actually from this great food site called which unfortunately is not a vegetarian recipe site but pretty good nonetheless. I had to actually go to an Italian market to grab the potato gnocchi but other than that, the ingredients are pretty easy to find. Check out the recipe below and definitely let me know if you make it!

Creamy Mushroom and Spinach Gnocchi

Creamy and delicious vegetarian mushroom and spinach gnocchi with a creamy parmesan and white wine sauce.

Course Entrée
Cuisine American
Keyword mushroom gnocchi
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 12 ounces portobello mushrooms chopped
  • 2-3 cloves garlic minced
  • 3 dashes Italian seasoning
  • 1 heaping teaspoon Dijon mustard
  • 1/3 cup dry white wine
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1 generous handful baby spinach
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste
  • Fresh parsley chopped, to taste


  1. Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It’s ok if it becomes lightly browned.
  2. Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
  3. Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
  4. Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
  5. Stir in the spinach, cover the pan again, and cook for 3 minutes.
  6. Stir in the parmesan and season with salt & pepper. Give it a taste; gnocchi should be soft. If not, continue to cook for another few minutes. Garnish with fresh parsley. Serve immediately with more parmesan cheese grated over top if desired.

Recipe Notes

  • This makes 4 reasonably sized portions. If you’re feeding extra hungry people, I recommend serving this with a salad, garlic bread, and/or something else.
  • The gnocchi will cook right in the sauce. 

Photo Credit: Salt and Lavender



Malinda Knowles

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Captain Frank’s Seafood Market in Boynton

One of the best things about Florida is the fresh seafood. In New York, the good seafood restaurants usually had to outsource their seafood so I really appreciate it here in Florida. Yesterday I stopped by Captain Frank’s Seafood Market in Boynton Beach and was just taken by their decor. Not to mention the fresh fish. I grabbed some lobster cakes, crab cakes, escargot and white fish dip. Had some last night and it was awesome.

Do you like seafood? If so, where do you get it from?



Malinda F. Knowles

Three Favorite Foods in West Palm Beach

So, ever since I hit South Florida, the foodie in me has been looking for some of the best eats in town. Well I’ve found a few and I just have to share. Between the fresh seafood, Cubans and Haitians in Florida, you are never without something good to eat. 

Anyway so here they are…

1.  Guava and cheese pastry from Tulipan Bakery

Between empanadas, croquetas and these guava and cheese pastries it’s a wonder that I haven’t gained any weight since I’ve been here. Grab a couple of these pastries and some croquetas de jamón for a great breakfast.

2. Twice Baked Potatoes from Pinders Seafood 

Geez. I have no idea what they put in these potatoes. On a cheat day, I actually will go for one of these. It has to be potato mixed with cream and cheese and God knows what but it’s soo good! I had them with some shrimp scampi and it was the perfect match.

3. Oyster Shooters from Spoto’s Oyster Bar

If you like oysters with the works…(i.e. horseradish, cocktail sauce) these are some of the best in town. The oysters are really fresh and delicious. You have to pair them with a good glass of wine or a cocktail and you’ll be all set to go. 

If you’re in the area, let me know if you’ve tried some of these and if you’re a fan too.



Malinda F. Knowles

Jars by Dani Desserts


So this week I popped by the Jars by Dani headquarters downtown to check out the instafamous desserts. Not only were they so fun to look at with rainbow cake and sprinkles but the bite I had was absolutely delicious! She topped the jar with ice cream and those rainbow cake balls and the cake was moist, rich and just lovely. It’s definitely that item for a cheat meal but worth it if you have a sweet tooth!

Peep her website here.



Photo Credit: @jars_by_dani Instagram



Malinda F. Knowles