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These small rustic pastries feature a luscious honey-sweetened cream cheese filling topped with homemade candied oranges. Photo by Mallory Aussem, Evergold Photography. Makes approximately 12 petite galettes Ingredients For pie dough 2 cups cold butter 5-¼ cups all-purpose flour ⅓ cup sugar 2 teaspoons salt ⅔ cup ice cold water For orange honey cream cheese filling 16 ounces cream cheese, room temperature ¼ cup sugar 1 cup honey 1 tablespoon orange zest 2 teaspoons salt 2 tea

This inventive lemon pie transforms stale sourdough bread into a uniquely textured crust that's both sustainable and delicious. The tangy filling is perfectly balanced with a cloud of homemade whipped cream. Photo by Mallory Aussem, Evergold Photography. Serves 8 Ingredients For the crust About 3 really thick slices stale sourdough bread (230 grams) 4 tablespoons brown sugar 4 ounces melted butter ¼ teaspoon salt For the filling Zest of 1 lemon ¾ cup plus 2-⅓ tablespoons suga

Recipes by Shannon Michelle | Photos by Amanda Rosenblatt | Shot on location at 36 Granada, St. Augustine. As fall settles into winter and gathering season arrives, there's nothing quite like wrapping your hands around a warm drink that brings comfort from the first sip. Shannon Michelle has created four holiday-perfect beverages, from rich dark cherry hot chocolate to wellness-inspired golden milk colada, each with an optional boozy twist for your seasonal celebrations. All

This warming tropical twist on traditional golden milk combines the anti-inflammatory benefits of turmeric with creamy coconut for a soothing drink that feels like a wellness ritual. The optional rum and amaro transform it into a sophisticated nightcap. Photo by Amanda Rosenblatt. Serves 4 Ingredients 4 cups coconut milk 4 ounces coconut cream 2 teaspoons ground turmeric (or 1-inch piece fresh turmeric, grated) 1 teaspoon ground cinnamon 1 teaspoon ground ginger (or a few sli

This traditional mulled wine gets an upgrade with pomegranate juice, fresh sage and a splash of whiskey for extra warmth. The key is keeping the heat gentle so the alcohol doesn't cook off, leaving you with a perfectly spiced and aromatic winter sipper. Photo by Amanda Rosenblatt. Serves 4 Ingredients 1 bottle (750 milliliters) dry red wine (Grenache or Cabernet work well) 1 cup pomegranate juice ½ cup orange juice ¼ cup St. Augustine whiskey 1 orange, sliced into rounds 3-4

This aromatic blend of apple cider and pear juice creates a beautifully balanced warm drink that celebrates fall flavors. Photo by Amanda Rosenblatt. Serves 4 Ingredients 4 cups apple cider (or good quality apple juice) 3 cups pear juice (or pear nectar for a richer flavor) 1 apple, thinly sliced 1 pear, thinly sliced 2 cinnamon sticks, plus more for garnish 4 whole cloves 2 star anise pods 4 thin slices fresh ginger 3 tablespoons honey Apple slices and cinnamon stick for gar

Rich dark chocolate meets tart cherry in this luxurious hot chocolate that's perfect for cozy evenings. Photo by Amanda Rosenblatt. Serves 4 Ingredients For dark cherry syrup 1 cup dark cherries, (pitted, fresh or frozen) ½ cup turbinado sugar ½ cup water ½ teaspoon lemon juice 1 small piece cinnamon stick For hot chocolate 4 cups whole milk 1 cup heavy cream (optional) 1 cup dark chocolate (60-70%, chips or bar) 3 ounces dark cherry syrup 3-4 teaspoons unsweetened cocoa powd

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

What Chefs and Bar Managers Recommend this Season Aguachile + Prickly Pear Margarita at 1912 Ocean Bar & Rooftop. Photos by Cole LoCurto. There's no better time than now to embrace the art of grazing. These next few months should be filled with meals meant for sharing, savoring and lingering over with the people who matter most. The beauty of this approach is in the exploration, the way it opens up conversation and discovery as dishes make their way around the table. This sea

What’s the secret to successful regenerative cattle farming? Turns out, it's not just about cows—it has a lot to do with grass. Cows in the field at Clover Farms, a cattle ranch in Baldwin, Florida. Photos by Jesse Brantman. The color of the grass, the types of grasses popping up, which kinds cows prefer or avoid, when to mow it and even how short to take it down (or how long to leave it). According to Kyle Harper, owner and operator of Clover Farms of Florida , his approach

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.