Recipes

Tamarind gives this Filipino soup its sweet & sour flavors. It can be served straight or over rice. Additionally, fish sauce can be...

Packed with vegetables, this hearty comfort food is quick to fix and makes a perfect weekday dinner. Photo by Wesley Parsons. Serves 6-8...

This recipe is based on a traditional Swedish dish called Wallenbergare. The original version of this recipe is made with veal but easily...

This cocktail includes Chicha Morada, a traditional Peruvian fermented beverage made with purple corn. Dried purple corn can be found in...

Chicken Mole with Queso Fresco

pear shrub cocktail

rosemary pear martini

pear granola bars

apple pear pie

pork tenderloin sliders

Cajun Mayport Shrimp Kebabs

seared scallops

fried oysters

smoked trout dip with rosti potatoes

roasted golden cauliflower

farmers market quiche

rum, watermelon and shishito pepper cocktail

grilled eggplant sandwich

Sous vide allows you to maintain the freshness of the tuna while offering a diversity of ways to serve it, such as in salads, casseroles...

Light and flavorful, this salad is a great addition to a Sunday brunch or luncheon. photo by Maria Conover. Makes 4-8 servings Ingredients 2 pounds unpeeled, large raw Mayport shrimp (26/30 count) 4 quarts court bouillon or water, for poaching 6 ounces baby arugula For the vinaigrette Zest of 4 lemons (yellow only) 8 ripe kumquats, sliced in 1/8-inch-thick rounds, seeds removed 1/4 cup lemon juice 1/2 cup fruity extra-virgin olive oil 1/4 cup shallots, 1/8-inch dice 1/4 cup c