All Posts

This twist on a classic dessert starts with a crust made with ginger snap cookies instead of the more traditional graham crackers. Photo by Nick Hogan. Ingredients For homemade whipped topping ½ cup cold water 2 teaspoons unflavored gelatin 2-¼ cups heavy whipping cream ¼ cup powdered sugar, sifted 3-¼ teaspoons vanilla extract For pie 1-½ cups crushed ginger snaps ¼ cup butter, melted 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1-½ ta

Top this gluten-free appetizer with pomegranate arils, goat cheese and pecans. Photo by Cole LoCurto. Serves 12 Ingredients 2 large, narrow sweet potatoes, peeled (about 3” in diameter) 2 tablespoons avocado or olive oil Sea salt and freshly ground black pepper ¼ cup finely chopped pecans 4 ounces soft goat cheese ¼ cup pomegranate arils 2 tablespoons raw honey Fresh rosemary leaves and flaky sea salt, for garnish Instructions Preheat oven to 425°. Slice sweet potatoes into ¼

A sprinkling of Chili Cheese Fritos on top gives this dish a spicy crunch. Photo by Sara Schober. Serves 6 Ingredients 1 pound pasta 4 tablespoons butter 1/2 cup flour 1 quart half and half 1 pint milk 2 tablespoons Italian seasoning 2 tablespoons onion powder 2 tablespoons garlic powder 1 teaspoon each salt and pepper 1 pound white Cheddar cheese, shredded (set aside 1/2 cup) 1/2 (9.75-ounce) bag Chili Cheese Fritos, crushed 1 cup fine bread crumbs 1/2 cup chopped parsley In

A new product with a connection to an important part of America’s past Victor Harvey, founder of Victor George Spirits, stands at the site of Fort Mose in St. Augustine. This National Historic Landmark is the inspiration for the name of his company's bourbon whiskey. Photos courtesy of Victor George Spirits. Victor Harvey, founder of Victor George Spirits, one of the fastest growing Black-owned distilleries in the United States, likes to think of himself as a kind of storytel

Easy to double for a crowd, this is an incredibly versatile dessert that can change according to seasonal fruit. Use blueberries in the summer or apples with cinnamon in the fall. Photo by Wesley Parsons. Serves 6-8 Ingredients For the dough 2-1/2 cups plus 1-1/2 teaspoons bread flour 1/4 cup granulated sugar 1-1/2 teaspoons kosher salt 1-1/2 teaspoons instant yeast 1/2 cup whole milk 1/2 teaspoon vanilla extract (optional, if you’re not using a vanilla bean for the topping)

Sweet and spicy, this cocktail is perfect for an early spring happy hour. Photo by Justin Snavely . Makes 1 cocktail Ingredients For strawberry basil simple syrup 1 cup water 1 cup demerara sugar 2 cups strawberries, finely chopped 7 basil leaves For cocktail 1 lime wedge Sugar and Tajín for rim 1-1/2 ounces tequila 1/2 ounce orange liqueur 3/4 ounce lime juice 1/2 ounce Strawberry Basil Syrup Ice Instructions To make simple syrup: Bring water and sugar to a quick boil but d

Chef Scotty Schwartz is a master of seasonal Southern Brunch. Vary this crowd-pleasing dish by using seasonal fruit, like blueberries or peaches, in the sauce throughout the year. Photo by Muriel Silva. Serves 8-10 Ingredients 1 (24-inch) baguette 6 large eggs 3 cups whole milk 1/2 teaspoon freshly grated nutmeg 1 teaspoon vanilla extract 1 cup packed brown sugar 1 cup pecans (about 3 ounces) 1/4 cup plus 1 teaspoon unsalted butter 1/4 teaspoon salt For strawberry syrup 1 cup

This cocktail gets its sweetness from roasted strawberry Prosecco jam, made locally by 1748 Bakehouse. Photo by Nick Hogan. Makes 1 cocktail Ingredients 1-1/2 ounces Minke gin (or a similar, less juniper-forward gin) 1/2 ounce St. George Bruto Americano (Campari would be a good substitute) 3/4 ounce lemon juice 1 tablespoon 1748 Bakehouse roasted strawberry Prosecco jam 1 egg white 6 drops Peychaud’s bitters, for garnish About this recipe The 1748 Sour is a great example of h

Pavlova is a meringue dessert that was created in honor of the famous Russian ballerina Anna Pavlova while she was on tour in Australia and New Zealand. Photo by Amanda Lenhardt. Serves 6-8 Ingredients For the pavlova 6 egg whites 1/4 teaspoon cream of tartar 1/2 teaspoon salt 1 cup granulated sugar 1 cup confectioners' sugar For the citrus and strawberry topping 1 pint strawberries, quartered 1 tangerine, zested then segmented 1/2 cup kumquats, thinly sliced 5 mint leaves, t

From the carrot family, fennel has a similar flavor to sweet anise and is a delicious addition to soups or salads. Photo by Amy Robb. Serves 4 Ingredients 1 large fennel bulb, chopped 1 large onion, chopped 2 large carrots, chopped 2 celery ribs, chopped 4-5 garlic cloves, minced 1 tablespoon extra virgin olive oil, avocado oil or coconut oil 32 ounces stock (organic, store bought or homemade) sea salt and black pepper to taste 1 bunch parsley, chopped Instructions If you pur

The cooked squash is so creamy on its own that there’s no need for milk or milk alternatives in this vegan soup. Photo by Sara Schober. Serves 6-8 Ingredients 1 (3-pound) butternut squash, peeled 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 1 tablespoon fresh sage, chopped 1 teaspoon fresh rosemary, chopped 2 cloves garlic, minced 1 tablespoon fresh ginger 4 cups vegetable broth Salt and freshly ground black pepper Chopped parsley for garnish Instructio

Northeast Florida Farmers are Reinventing Local Agriculture Ben Wells stands in the field of organic produce at his farm in St. Augustine. Photos by Amanda Rosenblatt. Forecasting is the process of predicting or calculating based on results of relevant data. This term has many applications, but in the agricultural industry, forecasting the weather has been the basis of many decisions on farms. This is a daily occurrence for growers, as they decide whether to fertilize, manage

Where Northeast Florida locals eat when it's hot, chilly, rainy or just perfect outdoors.

Charred broccoli provides a smoky contrast to sweet mandarins, while a honey-miso vinaigrette brings everything together.

Crispy chickpea fritters studded with roasted winter squash make a satisfying main or side dish.

A warming, citrus-forward stew that celebrates Florida's winter bounty. Brown lentils and tender greens are brightened by fresh lemon, while earthy cumin and smoked paprika create depth.

The emergence of the "Third Place" in Northeast Florida At Chancho King, an Ecuadorian cafe and gathering spot in Jacksonville's Murray Hill neighborhood. Photos by Mara Strobel-Lanka. The term “Third Place” may not be widely known, but it’s quietly been answering some common questions for decades: What do I do after work? What's for dinner? Where’s everybody hanging out? Coined by American sociologist Ray Oldenburg, “third place” refers to spaces outside of the home (the fir

The changing landscape of beverage culture Amanda Jones, SIP Bar Manager, prepares non-alcoholic cocktails on a regular basis at the bar in downtown Jacksonville. Photo by Cole LoCurto. Edible Northeast Florida first visited the “sober curious” movement back in 2020, during “Dry January.” At the time, it was unclear if the movement was a passing fad, or if it had more staying power. As it turns out, not only is the spirit-free movement still around, but it is also continuing

Left to right: Paul Carr, Francois Castro, Brandon and Saji George, Chason Spencer, David Cohen, Antonette Palacios and Nickey Boyd. Photos by Cole LoCurto. In December, Edible Northeast Florida gathered seven voices from the region’s hospitality community around a table at Chancho King, an Ecuadorian-inspired diner in Murray Hill. Guests included Antonette Palacios, CEO of KMP Hospitality; Francois Castro, co-owner of Chancho King; David Cohen, owner of Manifest Distilling;

Here's a list of local food you'll find in season throughout the year in Northeast Florida.