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Rosemary Pear Martini
rosemary pear martini
Elena Moretto
Sep 18, 20251 min read
Pear Granola Bars
pear granola bars
Karen Alexander
Sep 18, 20252 min read
Ginger Apple Pear Pie
apple pear pie
Adam Burnett
Sep 18, 20252 min read
What It Means to Eat Local
A Ten Year Retrospective Jeff and Genie McNally sit in their restaurant Bea's Fine Foods in St. Augustine. When Edible Northeast Florida...
Lauren Titus
Sep 17, 20257 min read
Pork Tenderloin Sliders
pork tenderloin sliders
Chef Paul Brock, The Feed Mill
Sep 4, 20252 min read
Cajun Mayport Shrimp Kebabs
Cajun Mayport Shrimp Kebabs
Khashilah Butler
Sep 2, 20251 min read
Tips for Buying Sustainable Seafood
Selecting fresh seafood at a local fish market. Photo by Sean Kelly Conway. While many of us have become more aware of the importance of...
Kathy Carr
Aug 28, 20251 min read
Seared Scallops with Crispy Couscous and Herb Aioli
seared scallops
Miya Kusumoto
Aug 28, 20252 min read
Traditional Fried Oysters
fried oysters
Chef Joshua Smith, Catch 27
Aug 28, 20251 min read
Smoked Trout Dip with Rosti Potatoes
smoked trout dip with rosti potatoes
Chef Josh Agan, Routes: Culinary Travels
Aug 27, 20251 min read
Golden Cauliflower
roasted golden cauliflower
Chef Forrest Masters
Aug 27, 20251 min read
Market Greens Quiche
farmers market quiche
Katie Versaggi
Aug 21, 20251 min read
Infinite Arms
rum, watermelon and shishito pepper cocktail
Zach Lynch
Aug 14, 20251 min read
Local Libations: Neighborhood Bars
an evening at Park Place Lounge
Jeffrey Spear
Aug 14, 20252 min read
Bivalve Aquaculture: A Case for Oyster Farming
oyster farming
Rob Crabtree
Aug 7, 20255 min read
Grilled Eggplant Sandwich
grilled eggplant sandwich
Brooke Wiisanen
Aug 7, 20252 min read
The Great Sandwich Debate
what makes a good sandwich
Colleen Michele Jones
Aug 7, 20253 min read
Tuna Conserva
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...
Chef Ed Baltzley, Sunday Retaurant
Aug 7, 20252 min read
Block Parties
block parties build community
Lauren Titus
Aug 1, 20252 min read
Mayport Shrimp Salad
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
Jeffrey Forrest
Jul 31, 20251 min read
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