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CREME DE LA COCOA Pillowy marshmal­lows in a variety of seasonally inspired flavors melt perfectly in cocoa or shine solo as a sweet indulgence. Hand-crafted by Crème de la Cocoa - a perfect gift, stocking stuffer, addition to entertaining or personal treat. cremedelacocoa.com – @cremedelacocoa THE GREENHOUSE BAR The Greenhouse Wine Club is a unique and personalized wine ex­perience that goes beyond the bottle. Each release includes two bottles of hand picked wine imbued with the energy of that month's zodiac, a curated playlist, plus much more! thegreenhousebar.com – @thegreenhousejax THE PICKLE FACTORY Elevate your cocktails, mocktails and your grazing game with gherkin or blue cheese-stuffed olives from The Pickle Fac­tory, along with their newly released – and shelf stable – signature collection of pickles, veggies, spreads and more. thepicklefact.com – @thepicklefactoryhq ST. AUGUSTINE DISTILLERY St. Augustine Distillery's The Saint bourbon is made with five barrels of their finest, mature Florida bourbon and finished in barrels that once held their Old Fashioned Mix. Unbelievably smooth, you won't believe you're drinking a high-proof spirit. staugustinedistillery.com – @staugustinedistillery THE KOOKABURRA Over a decade in the making, The Kook hot chocolate is a carefully crafted blend of rich Dutch cocoa and pure sugar, perfected to create the ultimate cup. Includes 10 servings, mini marshmallows and a signature scoop. Indulgence, perfected. thekookaburracoffee.com – @thekookaburra THE SPICE & TEA EXCHANGE You'll bee de­lighted with the flavor and quality of this collection from The Spice & Tea Exchange - a trio of 100% pure raw honey in three deliciously-infused flavors: Bourbon, Arbol chile and Himalayan Salted. spiceandtea.com – @spiceandtea

These rustic, personal-sized galettes showcase the earthy flavors of caramelized onions, sautéed mushrooms and creamy fontina béchamel in a flaky homemade crust – perfect for a pie swap gathering. Photo by Mallory Aussem, Evergold Photography. Makes 6 personal galettes Ingredients For pie dough 2-½ cups all-purpose flour 1 cup unsalted butter ¼ cup sour cream ¼ cup cold water 1 teaspoon salt For caramelized onions 2 large yellow or sweet onions, thinly sliced 2 tablespoons butter 1 pinch salt 1-2 tablespoons water, broth, or wine (as needed) For fontina béchamel sauce 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups whole milk, warm 1 cup shredded fontina cheese 1 pinch salt 1 pinch nutmeg, optional For sautéed mushrooms and herbs 1 pound cremini or white mushrooms, cleaned and halved 2 tablespoons olive oil 1 teaspoon fresh thyme leaves 1 teaspoon fresh sage, chopped 1 teaspoon fresh rosemary, finely chopped Salt and freshly ground black pepper For assembly 1 egg beaten with 1 teaspoon water (for egg wash) Instructions To make pie dough : Mix cold water and sour cream together, set aside. Add salt to flour, then cut butter into flour using hands or food processor until you have pea-sized pieces. Add wet ingredients and gently toss together, folding 2-3 times until dough just holds together when pressed. Gather into a rough ball, flatten into 2 disks, wrap, and refrigerate for at least 30 minutes. To make caramelized onions : Heat butter in a wide skillet over medium heat. Add sliced onions and salt, stirring to coat. Cook slowly, stirring every 5-10 minutes for 30-40 minutes until soft, golden, and jammy. Add liquid as needed if the pan dries out. To make fontina béchamel sauce : Melt butter in a saucepan, whisk in flour, and cook 1-2 minutes. Gradually whisk in warm milk, stirring until thickened, about 5-7 minutes. Remove from heat and stir in fontina until melted. Season with salt and nutmeg. To make sautéed mushrooms and herbs : Heat olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook undisturbed 2-3 minutes. Season with salt and pepper, stir, then add herbs. Cook another 2-3 minutes until browned but not completely done. To assemble : Preheat the oven to 400°F. Line the baking sheet with parchment. Roll each dough disk into 6 (7-inch) circles. Layer fillings in center, leaving 1 to 1-1⁄2 inch border: spread thin layer of béchamel, add caramelized onions, then top with mushrooms. Fold edges over filling, pleating as you go. Brush crust with egg wash. Bake for 25-30 minutes until golden and crisp. Cool slightly before serving.

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 teaspoons vanilla extract 2 eggs For candied oranges 4 cups sugar 4 cups water 1 tablespoon vanilla extract 1-2 oranges, sliced as desired Instructions To make pie dough : Cut cold butter into 1-½-inch cubes. Add to the bowl of a food processor with flour, sugar and salt. Blend until butter is pea-sized pieces. Add water about ⅓ cup at a time, scraping bowl midway, and mix until dough just comes together when squeezed. Wrap in plastic and refrigerate at least 1 hour or overnight. For best results, bake when cold. To make filling : Bring cream cheese to room temperature. Beat all ingredients in a mixer or with a hand beater for about 5 minutes until combined and fluffy. Store in the refrigerator until use. To make candied oranges : Add sugar, water and vanilla to a shallow, wide pot. Cook on medium heat for 10-15 minutes until bubbling and slightly thickened. Add oranges to thickened syrup and cook for an additional 10-15 minutes, stirring occasionally, until the rind is semi-translucent. Remove oranges from syrup and transfer to a cooling rack sprayed with food release spray. Cool overnight. To make galettes : Preheat the oven to 375°. Roll dough out to ¼ -inch thick and cut into circles for galette shells. Fill with cream cheese mixture and top with candied orange slices. Fold edges to create rustic galette shape. Bake for 20-25 minutes until the crust is golden and the filling is set.

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 sugar ½ cup sour cream 4 large eggs ¾ cup lemon juice 1 tablespoon cornstarch ¼ teaspoon salt For the whipped cream 1 pint heavy whipping cream 3 tablespoons sugar 1 teaspoon vanilla Instructions To make crust : Cut bread into 1-inch cubes and roast at 275° for 1 hour until completely dry and remove from the oven. Preheat the oven to 350°. Use a food processor or blender to turn the dried bread into very fine crumbs. You'll need about 150 grams of breadcrumbs (the bread will have lost weight in the oven). The finer the texture, the better. Add melted butter and brown sugar to the food processor, or stir into breadcrumbs by hand. The mixture should hold together when pressed. If too dry, add more melted butter. Press the crust mixture into a pie pan using a flat-bottomed glass, starting with the sides so you can see how thick you're making it. Par-bake the crust for 10 minutes at 350°F. To make filling : While the crust bakes, combine lemon zest and sugar in a medium bowl. Add sour cream and whisk vigorously until smooth. Add remaining filling ingredients and whisk to combine. Pour filling into par-baked crust and bake at 350° for 35 minutes. Check for doneness – the center should jiggle like jello but not look like a wet puddle. If needed, add time in 3-minute intervals to avoid overbaking. The pie should not look firm when removed from the oven. To make the whipped cream : Using a stand mixer or hand mixer, beat the heavy cream on medium-high speed until it begins to thicken. Add the sugar and vanilla, then continue beating until soft peaks form. The whipped cream should be light and fluffy, holding its shape when you lift the beaters but still soft enough to spread or dollop onto the cooled pie. Cool pie completely before topping with whipped cream.

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 slices of fresh ginger) Pinch of black pepper 2 teaspoons maple syrup, to taste ½ teaspoon vanilla extract, optional Fresh nutmeg, for garnish Instructions In a small saucepan, heat coconut milk and coconut cream over medium-low until steaming. Do not boil. Whisk in turmeric, cinnamon, ginger and black pepper until smooth. If using fresh turmeric or ginger, simmer for 5-7 minutes, then strain. Sweeten with maple syrup. To make boozy version : Add 1 ounce of St. Augustine Rum and ½ ounce of your favorite amaro to each individual serving. To serve : Froth mixture with hand frother and then spoon 8 ounces of the mixture into a mug. Garnish with fresh nutmeg.

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 fresh sage leaves 2 cinnamon sticks 3 whole cloves 1 star anise pod 3-4 slices fresh ginger 2 tablespoons turbinado sugar Sage sprigs or orange wheels, for garnish Instructions Combine wine, juices, whiskey, fruit, sage and spices in a large saucepan. Warm gently over low heat until steaming. Never let it boil, or alcohol will cook off. Mull for 20–30 minutes to infuse flavors, then add sugar. Strain out the sage and spices before serving. Ladle into mugs or heatproof glasses and garnish with a sage sprig or orange wheel.

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 garnish Instructions Combine apple cider and pear juice in a large saucepan or pot. Add apple and pear slices, spices and ginger. Bring just to a gentle simmer over medium heat. Do not boil, or the fruit can taste cooked. Reduce heat to low, cover and let mull for 20-30 minutes. Add honey and stir until well combined. Strain out the spices. To make boozy version: Add 1-½ ounces of St. Augustine bourbonto each individual serving. To serve: Ladle into footed glass mugs and garnish with apple slices and a cinnamon stick.

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 powder 3-4 tablespoons sugar, to taste Whipped cream, for serving Dark cherries, for garnish Instructions To make dark cherry syrup: Combine cherries, cinnamon stick, sugar and water in a saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 10-15 minutes, mashing cherries lightly with a spoon. Remove from heat and stir in lemon juice. Strain through a fine strainer. Let cool, then transfer to a clean bottle or jar. Over medium-low heat, add milk to a saucepan. Whisk in cocoa powder and sugar until dissolved. Once the milk is warm, add dark chocolate and whisk until combined. Stir in dark cherry syrup, tasting along the way to ensure correct sweetness. To make boozy version: Add ½ ounce of Cherry Herring and ½ ounce of St. Augustine Rum to each individual serving. To serve: Serve in a mug with whipped cream and a dark cherry.

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 teaspoons vanilla extract Instructions Preheat the oven to 350°. Do not grease the angel food cake pan. Sift together sorghum flour, gluten-free flour, cornstarch or arrowroot and powdered sugar. Set aside. In a large, clean, grease-free mixing bowl, beat egg whites on medium speed until foamy. Add cream of tartar and salt and continue beating until soft peaks form. Gradually add granulated sugar, 1 to 2 tablespoons at a time, beating thoroughly after each addition, until stiff, glossy peaks form. Add vanilla extract to the egg white mixture and mix well. Using a spatula, gently fold in flour mixture, a third at a time, being careful not to deflate the egg whites. Pour batter into ungreased angel food cake pan. Bake for 40 to 45 minutes, or until cake is golden brown and springs back when lightly touched. Immediately invert the pan on a serving plate and let it cool completely upside down. Once cooled, use a knife or offset spatula to loosen the cake from the pan. Slice and serve with your favorite toppings like lemon curd and buttercream, as shown in the photo, or whipped cream and berries.

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 goat cheese 1 ounce toasted hazelnuts Extra-virgin olive oil Pinch chili powder Pinch cinnamon Salt and pepper Instructions To make warm brown butter vinaigrette: Combine all ingredients in a mixing bowl and whisk to combine. Keep warm. Preheat the oven to 350°. Blanch haricots verts for 3 minutes in boiling salted water. Transfer to an ice bath. Toss diced butternut squash in extra-virgin olive oil, cinnamon, chili powder, salt and pepper. Transfer to a sheet pan and roast in the oven for 10 to 15 minutes. Toast hazelnuts until fragrant, let cool, and roughly chop. Deseed pomegranate. Cut haricots verts in half and toss with the squash in warm vinaigrette. Garnish with pomegranate arils, hazelnuts and crumbled goat cheese.

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 strands saffron threads 8 ounces seafood stock* 6 Cedar Key middleneck clams 8-10 Prince Edward Island mussels 6 medium Mayport shrimp 2 halibut fillets (3-4 ounces each) 1 cluster Dungeness crab 4 ounces butter 2 ounces fines herbes 2 ounces rouille *Note: Available through Wild Roots At-Home by Chef's Garden, or substitute with a high-quality option such as Aneto Seafood Broth (Spain) or Pacific Foods Organic Seafood Stock Instructions Preheat the oven to 400°. Brush baguette slices generously with olive oil. Bake on a sheet pan until golden and crisp, turning once, about 5 minutes. Set aside. In a Dutch oven or shallow pot, warm a generous layer of olive oil. Add fennel, leek, shallot and garlic. Cook until softened and aromatic. Deglaze with chardonnay, then add saffron threads. Bring to a moderate boil and season lightly. Reduce heat to a gentle simmer. Add seafood stock. Layer seafood in order of cooking time: clams and mussels first, then shrimp, halibut and finally crab cluster. Simmer broth until the seafood is just cooked through. Stir in butter and fines herbes until emulsified. Discard any unopened clams or mussels. Taste and adjust seasoning. Ladle stew into warm bowls. Garnish with fennel fronds and a dollop of rouille. Serve with toasted baguette on the side.

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 tablespoon white balsamic vinegar Salt and cracked black pepper, to taste ¼ cup pistachios, lightly toasted and chopped 2 tablespoons goat cheese or ricotta salata, crumbled 2 tablespoons pomegranate arils, optional for extra pop 2 tablespoons fresh mint leaves, torn Instructions Arrange beet slices and tomato rounds in overlapping layers on a large platter. Place orange and grapefruit segments in the center of the platter. Whisk together olive oil, honey and white balsamic vinegar to make dressing. Season with salt and pepper. Drizzle the dressing evenly over the salad. Garnish with pistachios, goat cheese, pomegranate arils (if using) and fresh mint.