Recipes

This gluten-free take on the classic angel food cake uses sorghum flour for a tender, airy crumb. Light as a cloud and perfectly sweet, it's an elegant dessert that pairs beautifully with lemon curd. Photo by Cole LoCurto. Serves 10-12 Ingredients ¾ cup sorghum flour ¾ cup gluten-free flour ½ cup cornstarch or arrowroot starch 1-½ cups powdered sugar, sifted 3 cups egg whites, at room temperature 3 teaspoons cream of tartar ¼ teaspoon salt 1-½ cups granulated sugar 2 teaspoon

A vibrant fall side featuring crisp haricot verts, roasted butternut squash and jewel-like pomegranate arils, all brought together with a luxurious warm brown butter vinaigrette. Photo by Cole LoCurto. Serves 4-6 Ingredients For warm brown butter vinaigrette 8 ounces butter, browned 4 ounces maple syrup 2 ounces sherry vinegar 1 ounce Dijon mustard Fresh thyme Salt and pepper to taste 1 pound trimmed haricots verts 1 butternut squash, peeled and diced 1 pomegranate 1 ounce go

A classic Provençal seafood stew built on layers of fresh shellfish, aromatic vegetables and saffron-scented broth. This version celebrates the best of Northeast Florida's coastal catch alongside traditional French technique. Photo by Agnes Lopez. Serves 2-3 Ingredients 1 French baguette, sliced Extra-virgin olive oil (plus more for bread) 1 fennel bulb, sliced (reserve fronds for garnish) 1 leek, chopped 1 shallot, diced 3 cloves garlic, minced 4 ounces dry chardonnay 8-10 s

A stunning arrangement of roasted beets, heirloom tomatoes and bright citrus segments, finished with creamy goat cheese and toasted pistachios. Photo by Cole LoCurto. Serves 4-6 Ingredients 2 medium golden beets, roasted, peeled and thinly sliced 2 medium red beets, roasted, peeled and thinly sliced 2 heirloom tomatoes, sliced into rounds 1 orange, supremed into segments 1 pink grapefruit, supremed into segments 2 tablespoons extra virgin olive oil 1 tablespoon honey 1 tables

A balanced dish featuring perfectly blackened mahi mahi served atop a bed of tender wilted greens, finished with a bright and herbaceous citrus glaze. Photo by Cole LoCurto. Serves 2 Ingredients For the fish 2 (5-ounce) mahi mahi fillets, skin-on 2 teaspoons blackening seasoning Olive oil, for searing For the wilted greens 1 teaspoon butter 1 pinch crushed garlic 1 cup kale, roughly chopped 1 cup mustard greens, roughly chopped 1 cup spinach, roughly chopped Kosher salt, to t

Gluten-free and naturally sweet, these muffins can be made vegan by using an egg substitute. Photo by Marc Foster Makes 12 Ingredients 3 eggs (or 3 tablespoons flax meal and 6 tablespoons warm water, for vegan version) 1 cup pumpkin puree 1/3 cup pure maple syrup 1 teaspoon vanilla extract 3 cups loosely packed almond flour 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chocolate chips, plus 2 tablespoons to sprinkle on top Instructions Prehea

All the flavor of pumpkin pie in a hand-held treat. Photo by Cole LoCurto. Makes 18 cookies Ingredients For the cookies 1 cup light brown sugar, packed 1/2 cup vegetable oil 3/4 cup canned pumpkin puree 1 large egg 1/2 teaspoon vanilla extract 1-1/2 cups all-purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon baking soda For the cream cheese filling 1 (8-ounce) package cream cheese 1/4 cup (4 tablespoo

Serve these savory cakes with sage-infused honey. This recipe uses Seminole pumpkin, a native Florida pumpkin which grows wild in the Everglades. It was under cultivation by Seminole Indians when Spaniards arrived in Florida in the 1500s. Any winter squash variety can be used in this recipe, but the Seminole pumpkin is an heirloom with a great flavor. It’s worth looking for at local farmers' markets. Photo by Amy Robb. Serves 6 Ingredients 1 small Seminole pumpkin (about 1 po

Combined with sweet potatoes, tangy onion jam and earthy celery root, this dish is versatile in its ability to pair with both lighter and heavier meats or stand as the base of a vegetarian meal. Photo by Amy Robb. Serves 6 Ingredients For roasted Seminole pumpkin 1 medium Seminole pumpkin, peeled, seeded and diced 2 tablespoons extra virgin olive oil 1 tablespoon fine sea salt 1/2 teaspoon ground black pepper For roasted fingerling sweet potatoes 2 pounds organic sweet potato

Scallops with Brussels-Bacon-Shallot Hash and Butter Sauce

Serve this with an autumn salad of beets, smoked bacon and gorgonzola cheese.

Dressing or stuffing? If cooked inside the turkey, this side dish is called stuffing. Baked separately, it's dressing. This version is a savory side dish, with the focus on oysters and lots of fresh herbs. Photo by Wesley Parsons. Serves 6 Ingredients 3 tablespoons butter, divided 1/2 cup minced shallots 1 cup chopped celery 1 bay leaf 2 garlic cloves, minced 1/8 teaspoon pepper 1/8 teaspoon salt 1 cup raw oysters, shucked and drained 6 slices cooked bacon, chopped into piece

Naturally sweet carrots combined with cinnamon, nutmeg, cloves and a touch of bourbon make this a delicious alternative to sweet potato or pumpkin pie for your holiday dessert table. Photo by Cole LoCurto. Serves 8 Ingredients For pies Your favorite pie dough (enough for a double-crust pie) 2 pounds carrots 2 eggs, well beaten 1-1/4 cups milk 3/4 cup white sugar 1/4 cup brown sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 2 tablespoons b

This festive-looking salad makes a refreshing and healthy side dish during the holiday season. Photo by Wesley Parsons. Serves 4 Ingredients For the vinaigrette 2 large garlic cloves, finely chopped 1/2 cup balsamic vinegar 1/4 cup olive oil 1 teaspoon maple or agave syrup 1/2 teaspoon salt 1/4 teaspoon black pepper Your favorite herbs, fresh or dried, chopped For the salad 1/4 small onion, thinly sliced 1 cup cherry tomatoes, halved 1 medium cucumber, thinly sliced 3/4 cup t

Shiitake mushroom powder is easy to make. Start with dried shiitakes and grind in a food processor or blender until fully pulverized into a powder. Photo by Cole LoCurto. Serves 4 Ingredients For the dashi 1 quart water 1-2 sheets kombu 1 cup bonito flakes For the miso-braised daikon radish 1 pound daikon radish 4 shiitake mushrooms, stems removed 1-½ tablespoons red miso (hacho miso) 2 tablespoons soy sauce 2 tablespoons sugar 2 cups dashi For the steak 1 (16-ounce) ribeye ¼

While radishes are delicious raw, roasting mellows the flavor and creates a creamy texture to these spicy root vegetables. This easy dish comes from the farmers at Ben Wells Produce in St. Johns County. Photo by Sara Schober. Serves 4-6 Ingredients 1 bunch radishes Olive oil Sea salt, to taste Instructions Preheat oven to 375°. Cut radishes into wedges. In a large bowl, toss radishes with olive oil and place in a baking dish. Roast radishes, stirring occasionally until fork t

| Ingredients 6 ounces Easter Egg radishes, thinly sliced 1 cup apple cider vinegar 1 tablespoon honey 1 tablespoon sugar 1/4 teaspoon kosher salt 2 cloves garlic, roughly chopped 1 tablespoon fresh lime juice Instructions Wash radishes, dry and slice using a mandoline or sharp knife about 1/4-inch thick, or cut into matchsticks or wedges. In a medium saucepan over medium heat, combine the vinegar, sugar, honey and salt and heat until ingredients are dissolved, about 2 minute

Make this alcohol-free beverage the night before for an easy, ready-to-pour ruby colored sipper. Need a party batch? Triple your ingredients. Photo by Amanda Rosenblatt. Makes 4 servings Ingredients 1⁄2 cup dried hibiscus petals (or 6 to 8 hibiscus tea bags) 4 cups cold water 1 orange, thinly sliced into rounds 1⁄2 cup pomegranate arils 1 to 2 cinnamon sticks, for subtle spice Sweetener to taste (local honey or maple syrup work great here) Sparkling water, for topping, option

This elegant and stimulating version of a watermelon margarita is vermouth forward, has a touch of smokiness from mezcal and just the right amount of watermelon. Photo by Jordan Mixson. Ingredients For watermelon ice 1 medium watermelon Filtered water For watermelon-infused vermouth 25 cubes watermelon 1 (375 ml) bottle Dolin Blanc vermouth For pickled watermelon rind Reserved rind 2 cups rice wine vinegar 1 cup sugar 2/3 cup mirin 2/3 cup sake For cocktail 1-½ ounces waterme

Pancit literally means "convenient food." This quick and easy Filipino dish will satisfy your hunger and give your taste buds a treat....