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A storied horse culture, plentiful outdoor recreation, a charming downtown square and a growing food and beverage scene await. A view of Ocala's downtown square shows how easy it is to explore this city. Photography by Dave Miller. If the coast and the I-4 corridor are the only parts of Florida you've experienced, an excursion to the less-traveled interior of the peninsula is long overdue. Just a two-hour drive from Jacksonville and St. Augustine, Ocala offers an enchanting getaway with its storied horse culture, plentiful outdoor recreation, a charming downtown square and a growing food and beverage scene. Like many older cities, Ocala’s history and development were greatly impacted by a fire. Downtown was destroyed by fire in 1883, and locals wisely re-built using less flammable material, earning Ocala the old-time moniker of “Brick City.” In the 20th century, phosphate mining and agriculture drove the city's growth. Ocala’s horse history is more recent, getting its proper start with the establishment of Florida’s first thoroughbred farm in 1943. Though horse breeding became a booming industry in Ocala, the industry at first snubbed the area, as it considered the local stock less prestigious than the horses of Kentucky. But the proof was in the running, and Marion County horses won – the limestone minerals in the water built sturdy, healthy winners. Horses are part of the Ocala vibe, which you’ll find in the painted horse statues, horseshoes embedded in a downtown sidewalk, horse art at restaurant staple Brick City, farm tours and most of all these days, the luxurious World Equestrian Center . The largest equestrian complex in the U.S., you’ll find shopping, an extensive selection of dining options, horse-centric events and an on-site hotel and spa. Downtown Ocala has blossomed into a walkable area full of good eats near the square. Nearly every local has their favorite breakfast spot and there are many to choose from. Near the downtown square, Symmetry Coffee offers high-class cups of joe done up elegantly, along with some gorgeous breakfast options with a quirky sensibility. It’s an order-at-the-counter-get-your-own-forks situation, but the arched bricks, fresh ground coffee and well-executed food will make you feel you’ve arrived. For a laid-back lunch atmosphere, try Stella’s Modern Pantry . Here you can find confections, sandwiches, cheeses and charcuterie boards stuffed into a narrow shop that also sells accouterments including bright aprons and pretty patterned dishes. With picture windows for people-watching and a local lady confab at the back marble counter, it’s a chill spot for a relaxing glass of wine. A few steps away from Symmetry, look for upscale French fare at La Cuisine for dinner. The current downtown night-time hotspot with live entertainment is The District Bar & Kitchen , but it’s also available for a daytime bite of elevated bar foods (figuratively and literally, if you eat on their second floor), sandwiches and salads. While they carry the standard fare in beer and wine, they also serve beautiful, well-balanced cocktails. Ocala is known for its gigantic oaks, which often grow in hammocks, a term for high ground surrounded by wetland habitats. Ocala’s oak hammocks are the namesake of the trendiest casual eatery downtown – Big Hammock Brewery & Bites . The owners are serious beer experts (they brew a little of their own) and food includes ramen bowls, bao buns and sandwiches. For bar hopping downtown, there are two speakeasies within walking distance. A cozy place behind Ivy’s on the Square called the Thirsty Cobbler has the best Prohibition-themed atmosphere, but you’ll need to find the ever-changing password on social media. They open later, so check their social media posts for happy hour specials and opening times. If happy hour is what you seek, the zaniest selection is the Tipsy Skipper , a fabulous tiki bar with a commitment to the theme, from the drinks, decor and drinkware to the videos of surfer wipeouts and the luau music. The beach drinks, while not as elaborate as some of the tiki-themed mug drinks, include classic executions of a margarita, hurricane, daiquiri, dark ‘n stormy and more. Just on the edge of downtown is Infinite Aleworks , a craft brewery where locals go after First Friday Art Walk. Here you can sample local beers ranging from hop-forward IPAs to summer sippables. In honor of their 10th anniversary, they've brought back some beloved favorites, like their Father Richard’s tripel. If you want an upscale surf or turf dinner with a focus on local sourcing, try Remington’s Prime Steakhouse , a dinner only option off the beaten path in a shopping center that includes a lovely cheese shop, Edie Gourmet Fromagerie, and longtime local favorite Horse & Hounds . With so much farmland and local produce in the area, be sure to check out one of two weekly farmers’ markets. The Ocala Downtown Market takes place on Saturdays under a covered pavilion and has a variety of produce, meat, seafood, crafts and garden plants. The Circle Square Commons Farmers’ Market is held Thursdays and features local growers, handmade soaps, baked goods and more. Ready to experience some of the Florida nature that surrounds Ocala? Try glass-bottom boats in Silver Springs or zip lining through oaks at The Canyons Zip Line and Adventure Park , bird watching at the Ocala Wetland Recharge Park or cycling the Santos Trail . For a rainy-day activity, the Appleton Museum is well worth the entry price for the permanent collections alone. Gifted to the Ocala community by Arthur I. Appleton, a breeder and trainer of thoroughbred horses, the Appleton opened in 1987. There's plenty to explore, so an overnight stay might be in order. Most of the hotels are located near interstate arteries, but it’s worthwhile to get away from the blacktop sprawl of Highway 200 and seek other places to stay, such as the World Equestrian Center and the Hilton Garden Inn Ocala Downtown .

Co-owners David and Joann Bane stand in the middle of growing towers at 5 Points Farm in Jacksonville. They grow fresh greens, vegetables, herbs and edible flowers. Photography by Sindy Gonzalez A “little tiny old house” on Post Street is home to the latest entry on Riverside’s eclectic food scene. Opened in 2023, 5 Points Farm is a unique indoor vertical operation featuring aeroponic towers that grow vegetables and herbs through a perfect balance of air, water, nutrients, seeds and light. This arrangement uses up to 95% less space and water than traditional soil-driven farms. “We've got 5,700 plants growing behind us, which is incredible in a 400-square-foot room,” says co-owner David Bane. David and his wife and co-owner Joann Bane have shared a journey to urban farming as singular as their farm model. A nurse for over 30 years, Joann has always had an interest in nutrition and using food as medicine. Meanwhile, David has a background in engineering and architecture, and ran a machine shop for 20 years in buildings on the same property. Already facing declining business as his industry steadily shifted overseas, the pandemic dealt a final blow to David’s shop. That setback led to the couple’s career change. “I found myself bored and too young to retire”, says David. The couple noticed a flier for agriculture classes offered through the UF/ IFAS extension at the local YMCA, and David enrolled. They also visited another aeroponic operation, Atlantic Beach Urban Farms near Mayport, and were blown away by the quality of the produce. “Their lettuce was just so good – just the flavor and the fact of how fresh it was,” says Joann. The pair purchased their first vertical towers and never looked back. David designed the farm to be a zero-waste operation – even the water is recycled. The onsite co-op farm store features their nutrient-dense produce, pickles, sauces and dressings made in-house along with products from other local producers. “It’s been a journey to build an urban farm in the community,” says Joann. “You really get to know your neighbors that come in and get excited about what we’re doing.” Though the pair are relatively new to farming, the future is looking greener and more sustainable for 5 Points Farm, and they’re finding opportunities to diversify. The couple have surrounded themselves with an innovative staff and volunteers with backgrounds in engineering, nutrition, education and the culinary arts. They’re developing a statewide aeroponics curriculum for children and have plans to host educational classes in the former machine shop on the property. Additionally, David has participated in a USDA study on aeroponics and is now developing new LED growing light prototypes. He has even written an e-book on custom LED light installation for vertical towers. “We want our community to be happy, healthy and successful,” says Joann. “And it all starts with good nutrition and good education.”

The restaurant is a dream come true for owner Guorong Fan. Guorong Fan and his team at Lucky Cat prepare a variety of traditional and innovative dim sum dishes. Photography by Sindy Gonzalez In the bustling heart of the Jacksonville neighborhood of Mandarin, where the aroma of freshly steamed buns mingles with the chatter of city life, there lies a culinary gem that embodies the essence of tradition and innovation. Meet Guorong Fan, the visionary behind Lucky Cat Dim Sum , a dim sum haven that transcends simple dining into cultural immersion and culinary delight. Translated as “touch the heart” and most commonly associated with Cantonese cuisine, dim sum are small dishes of bite-sized dumplings that are steamed, fried or baked and intended for sharing. From a young age, Fan was captivated by the artistry of cooking, especially the ability to create something that goes beyond mere sustenance to become a form of edible storytelling. He places high emphasis on ensuring each dish is crafted with precision and care. “This shop is my dream come true,” says Fan. Fan’s dream took more time and endurance to become reality than he expected. “I was getting very discouraged and disappointed. In reality, it’s not as easy, as flowery, as I thought it was,” he says. As the demand for indoor dining began to decline and business faltered during the pandemic, Fan chose to leave his restaurant partnership with his brother in Jacksonville and move to New York. There Fan honed his creativity and came up with the idea of ready-made dim sum. Under the Lucky Cat Dim Sum moniker, this venture catered to the pandemic’s burgeoning delivery market and renewed interest in at-home cooking. Once indoor dining recovered after COVID-19, Fan’s dim sum delivery service began to slow down. Unsure of his next steps, Fan moved back to Jacksonville to focus on his dream of owning his own restaurant. He set up shop at his current location in Mandarin where he could experiment with unique menu options. “This is a very personal restaurant. Stepping in here, you get a glimpse of what my personality is like,” says Fan. At Lucky Cat Dim Sum, every dish tells a story of heritage, craftsmanship and the unyielding passion that drives Fan and his team. Born in China but raised in the United States, he places special importance on staying true to himself by creating dishes that reflect Chinese American culture. But Fan is not content to simply rest on tradition. In his quest for culinary excellence, he has seamlessly blended classic dim sum fare with modern twists, creating dishes that surprise and delight even the most discerning palate. “Good food is good food,” Fan says. “But if you can come here and have good food and then something that surprises you, it’s a story that you can pass on.” Fan’s dishes take inspiration from various significant aspects of his life. Take, for example, his Everything Bun, inspired by the classic bagel and cream cheese from his time living in New York, and his chicken and waffles special, featuring components of the iconic Southern dish. While these dishes maintain traditional aspects of Chinese dim sum, Fan breathes new life into them while creating an exciting and welcoming atmosphere throughout his restaurant. Fan recognizes that customers could reject his modernized versions of traditional dim sum. “I can’t say I don’t have doubts that people will actually like or resonate with the things that I want to serve,” he says. Fan feels lucky that his venture has been successful, and that his customers have responded positively to his unique culinary creations. “I’ve been very fortunate through my journey,” he says. “I have chosen a kind of food that I can speak of with conviction.” His story is one that cannot be fully rendered through words; rather it is through his food that his story shines. Lucky Cat Dim Sum’s story is not fully written, as Fan continues to seek out new inspirations for his dishes, searching for creations that will leave each diner with a memorable experience. “I really just want a fun restaurant for the staff, for the customer, for myself, and to give consistently good food,” says Fan. “A place where they can hopefully leave with a story.”

Tips for Organizing the Kitchen and Menu Planning Share the meal planning and lunch packing chores with the whole family. Illustration by Kiara Sanchez. Here’s a primer on how to incorporate healthy eating habits into your family’s routine when it’s time to put the languid days of summer aside and gear up for hectic school days. A RECIPE FOR SUCCESSFUL MEALS by Jenna Braddock, Registered Dietitian Nutritionist Set yourself up for menu planning success by choosing meals according to your weekly routine. Meal plan with your kids, allowing them to give input on the meals of the week. This is a good way to get buy-in from picky eaters and teach how everyone gives and takes in a family. · Utilize slow cooker or instant pot meals on days when you won’t be home to cook. These meals can be prepped in the morning and are ready for you the moment you walk in the door at night. · If you need to eat out for dinner, choose the night where it really is a necessity instead of just convenient. It’s likely that eating out will always feel more convenient but with a little planning, so can eating home-cooked food. · Towards the end of your week, plan a quesadilla night where you can use up leftovers from other meals in your filling. Kids can even help make them based on their personal preferences.· Always keep a bag or box of salad greens and matchstick carrots in your refrigerator to easily throw together a salad with any dinner. It’s a great way to round out quick meals with a serving of vegetables. REFRIGERATOR AND PANTRY REFRESH by Maureen Porcelli Bush, NEAT Jax Prepare for the upcoming school year with a refrigerator and cabinet refresh to help get organized for lunchbox packing, meal planning and snacking. While creating a “Pinterest-worthy” space might be the initial dream, the real goal is to create something sustainable and functional for all members of the household. Here are some tips to transition your refrigerator and pantry space into a kid-friendly and efficient zone. The Refrigerator · Use clear bins for grouping like items inside the fridge. · Adjust refrigerator shelves to accommodate your needs and make it easier for kids to reach what they need. Dedicate a shelf for lunch items. · Dedicate a shelf/space for meal prepping and have the kids help as a way to build cooking skills. · Each drawer should be assigned a category. We recommend using them as the refrigerator companies intended, for veggies, fruits and meats/cheeses. The Pantry · Take everything out and sort through it all, tossing anything that's expired or no longer edible. This step allows you to take inventory of what needs to be stored and better determine the best containers and placement. · Stock your pantry with kid-friendly snacks and place snacks at an accessible level so kids can serve themselves. · Unbox all the snacks to eliminate finding empty containers in the pantry and to make managing inventory easier. · Get creative with storage solutions and organize food items by category — one bin for chips, another for granola bars, and so on. · Label your bins and containers to make it easy to find what you're looking for and help everyone in the house know when to replace things once they are depleted. · Once everything has been assigned a category and a container, bin or space, load it all back into the pantry. FUELING THE SCHOOL DAY By Katie Hammill, Certified Nutritional Practitioner I like to think of food in terms of fuel when it comes to both kids and adults. Sadly, for many kids healthy eating has a negative connotation. It doesn't have the fun characters and marketing dollars that chips and soda do. So instead of competing, I get kids involved in how food makes them feel and how it can power their day. Want to ace your math test? Eat some healthy fats. Want to make the basketball team? Make sure you've got some healthy carbs. Want to focus through an afternoon of Spanish class? Incorporate protein in every meal.  To build on this I break down lunch into simple categories that parents and kids can use to create balanced meals. Bento box style lunch boxes make it easy to incorporate all the categories. Ensure you have at least one of each: · Protein – muscle-building foods: Meat, organic deli meat, hard-boiled eggs, edamame, cheese, tofu, protein powder, yogurt, cottage cheese, nuts, nut butters or seeds. · Fruits and vegetables – It’s ok for kids to have likes and dislikes; it is not ok to rule out food groups: Eat the Rainbow, especially when the seasons change and different produce is available. · Healthy fats – brain food: Seeds, guacamole cups, nuts, 100% peanut butter, almond butter, cheese, sun butter, salad dressings, coconut, olives, hummus, full-fat yogurt. · Energy boosters – these are the nutrient-dense carbs needed for growth and a quick hit of energy Gluten-free or whole-grain crackers, rice cakes, beans, rice, quinoa, dried fruit, oatmeal, leftover sweet potatoes, sourdough bread. Sit down with your kids at the start of the school year and draft a list of the foods they like in each of the categories. Post this on the fridge and shop from the list. This list becomes a lifesaver when it comes to packing lunches during the busy school week.

Think you don't have enough space for a garden? Look up and install vertical grow towers at home. Grow produce year-round when you install a hydroponic system at home. Illustration by Emily Spitler. If you’re eager to grow your own food but don’t think you have enough space, it’s time to consider setting up a hydroponic grow tower – a type of vertical farming system that uses a soilless technique for growing plants in a controlled environment. A common setup consists of a series of stacked levels or trays that contain a growing medium such as rockwool or perlite. Nutrient-rich water is pumped through the system and distributed to the plant roots, which absorb the necessary nutrients directly from the water. These offer several benefits for home gardening, including: Efficient Use of Space Hydroponic grow towers are compact and take up very little space, even if all you have is an area indoors, a balcony or small yard. Yield Plants grown in hydroponic grow towers tend to grow faster and produce a higher yield than traditional soil-based gardening, due to a constant supply of water, nutrients and oxygen, which allows them to grow quickly and efficiently. Water Conservation Hydroponic grow towers use significantly less water than traditional soil-based gardening. The water is recycled and reused rather than lost through evaporation or runoff. Less Susceptible to Pests Towers are elevated off the ground, making them less accessible to pests. Less Maintenance They don't require weeding, tilling or digging, which means less time spent maintaining the garden and more time harvesting. Year-Round Growing You can grow plants year-round in a hydroponic grow tower, yielding fresh produce every season.

Butternut squash pairs perfectly with browned sage butter, parmesan whipped ricotta and roasted pecans in this appetizer. Photography by Melissa Marcarelli. Serves 24 Ingredients 1/4 cup pecans, for garnish 1 medium butternut squash 2 ounces extra virgin olive oil 1 cup cold butter 10-15 fresh sage leaves 1 (15-ounce) container ricotta cheese 3 ounces parmesan cheese, finely grated Salt and pepper, to taste Instructions Preheat oven to 350°. Place pecans on a cookie sheet and roast for 8-10 mins or until slightly darkened. Set aside to cool, then chop pecans into small pieces. Set aside. Turn oven up to 400°. Peel squash and cut vertically down the middle. Scoop out seeds and cut squash into 1-inch-wide strips. Then cut each strip into 1-inch (bite-size) pieces. Toss in olive oil, salt and pepper and arrange on a baking sheet. Roast in oven for 25-35 minutes or until tender and lightly browned. Place butter and sage leaves in a cold sauté pan. Set heat to low and melt butter – this will infuse the flavor of the sage leaves into the butter. Turn up heat to medium-low and slowly sizzle sage in butter. The milk solids in the butter will start to separate and brown, and sage leaves will start to crisp. When butter is light brown and smells nutty, remove from heat and set aside. Put ricotta cheese in a medium mixing bowl. Add parmesan cheese, salt and pepper (to taste) and fold all ingredients together. Cover bowl in plastic and refrigerate. Arrange warm roasted squash pieces on a serving platter. Using a teaspoon or a piping bag, place a small dollop of ricotta mixture on the center of each squash bite. Drizzle with browned sage butter and sprinkle sage leaves on top of squash. Finish with roasted pecans and serve.

This rich and creamy dish features a blend of cheddar, Colby-jack, and gouda cheeses for a flavorful twist on a classic comfort food. Perfect for family gatherings or holidays. Photography by Amanda Rosenblatt. Serves 8-10 Ingredients 1 (16-ounce) package mild or medium cheddar cheese 1 (16-ounce) package Colby-jack cheese 1 package gouda cheese 1 (16-ounce) box penne or ziti pasta 1 pint (16-ounce) heavy whipping cream 3 large eggs 6-8 ounces sour cream 1/4 cup all-purpose flour 2 cups heavy whipping cream 3 large eggs 1/2 teaspoon dry mustard 1/4 teaspoon white pepper Instructions Preheat oven to 350°. Boil pasta according to the package directions until al dente. Drain and set aside. While the pasta cooks, cube all the cheeses into small pieces. In a small bowl, whisk together heavy whipping cream, eggs, sour cream, flour, dry mustard and white pepper until smooth. In a 9 x 13 baking pan, layer half of the cooked noodles and half of the cubed cheeses. Then layer the remaining noodles and cheese on top. Pour the cream mixture evenly over the layered noodles and cheese. Bake in the preheated oven for 30-40 minutes, or until the cheese is melted and bubbly. Serve warm.

Any sourdough baker you know will happily give you enough sourdough starter for the recipe since it is a byproduct of maintaining the starter and otherwise would be thrown away. The dough is sticky and resting it overnight in the fridge is best. This action also allows the flavors to mingle and the starter time to feed and ensure that the cookies puff up nicely in the oven. Photography by Cole LoCurto. Makes 24 cookies Ingredients 3/4 cup assorted dried fruit, chopped 1/3 cup bourbon or apple cider 1/4 cup unsalted butter 3/4 cup light brown sugar, packed 1/4 cup granulated sugar Zest of 1 orange 1 large egg 1/3 cup neutral oil, such as grapeseed oil 1/4 cup sourdough discard or active sourdough starter 2 teaspoons vanilla extract 1-3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 cup dark chocolate chips 1/2 cup assorted raw nuts, chopped Instructions 1. Place dried fruit in a small saucepan and pour bourbon or apple cider over. Simmer for 1 minute then turn off. Let fruit plump in liquid and cool while you prepare dough. 2. In a stand mixer, cream butter and sugars at medium speed until fluffy, about 4 minutes. Add orange zest and egg and beat until incorporated. Then add oil, sourdough starter and vanilla. Beat well, pausing once to scrape the bowl. 3. Sift together all-purpose flour, baking soda, baking powder and salt. Drop dry ingredients into wet ingredients in batches while beating on low speed. Wait until flour mixture is mostly incorporated before adding more. Stop when ingredients come together and flour is absorbed; try not to over-mix. 4. Remove bowl from stand and carefully fold in chocolate chips, nuts and fruit along with 1 tablespoon of fruit cooking liquid. Cover bowl and refrigerate for at least 1 hour or up to overnight. 5. When ready to bake, preheat oven to 350°. Line baking sheets with parchment paper. With a medium cookie scoop or tablespoon, create dough balls about 3 tablespoons each. Roll between your hands and place on prepared baking sheets. 6. Bake cookies for 10-13 minutes until bottom edge is a light golden brown. Tops will remain light in color but should appear dry. Let sit on baking sheet for about 10 minutes before transferring to cooling racks. To make ahead: 1. After cooling dough in refrigerator, scoop dough balls and drop onto baking sheet. Place baking sheet in freezer. 2. Once frozen, place dough balls in plastic bag or container and store in freezer up to 2 weeks. Cookies may be baked frozen – just add 1-2 minutes to baking time.

This hearty recipe combines smoky flavors from bacon and ham with tender, slow-cooked collard greens. It’s a family favorite, often enjoyed as a side dish during fall and winter gatherings. The apple cider vinegar adds a slight tang, balancing the richness of the bacon and ham. Photography by Amanda Rosenblatt. Serves 6-8 Ingredients 12 slices hickory-smoked bacon, finely chopped 2 medium sweet onions, finely chopped 3/4 pound smoked ham, chopped 6 cloves garlic, finely chopped 3 (32-ounce) containers chicken broth 3 (1-pound) bundles fresh collard greens, washed and trimmed 1/3 cup apple cider vinegar 1 teaspoon red pepper flakes 1 teaspoon salt 3/4 teaspoon pepper Instructions Cook bacon over medium heat in a 10-quart stockpot for 10-12 minutes or until almost crisp. Add onions to the pot and sauté for 8 minutes until softened. Add garlic and ham, cooking for 1 minute to release their flavors. Stir in the chicken broth, collard greens, apple cider vinegar, red pepper flakes, salt and pepper. Reduce heat to medium-low and simmer the mixture for 2 hours, or until the greens reach the desired tenderness. Serve hot as a side dish.

This flavorful dish combines smoky bacon and well-seasoned black-eyed peas, perfect for a comforting meal. Traditionally served on New Year’s Day in the South, it’s believed to bring good luck and prosperity. Photography by Amanda Rosenblatt. Serves 6-8 Ingredients 12 ounces thick-cut bacon, 1/2-inch diced 1 small sweet onion, small diced 3 cloves garlic, minced 2 teaspoons seasoned salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried thyme 1 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 pound dried black-eyed peas, soaked overnight and drained 4 cups unsalted chicken stock 2 dried bay leaves 2 tablespoons unsalted butter Instructions In a large pot or Dutch oven, cook diced bacon over medium heat until crispy, about 15-20 minutes, stirring occasionally. Remove the bacon and place it on a paper towel-lined plate, leaving the drippings in the pot. Add diced onion to the pot with the bacon grease and cook for about 10 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Stir in seasoned salt, garlic powder, onion powder, thyme, black pepper and cayenne pepper. Cook for an additional 30 seconds. Add the soaked and drained black-eyed peas, chicken stock and bay leaves. Stir well, bring to a boil and then reduce to a simmer. Cover and cook for 60-90 minutes, stirring occasionally, until the peas are tender. Once the peas are cooked, stir in unsalted butter until melted. Taste and adjust seasoning as needed. Serve with crispy bacon on top for added texture and flavor.

Persimmons are the unsung heroes of the fall baking season. Combined with dates and spices, these fudgy bars make the perfect lunchtime dessert or after-school snack. Photography by Amanda Rosenblatt. SERVINGS: 20. Ingredients 1 cup very ripe persimmon pulp 1 teaspoon baking soda 1 large egg, beaten 1/2 cup granulated sugar 1/2 cup dark brown sugar 1/2 cup vegetable oil 1 cup dates, chopped small 1-1/2 cups all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon salt 1/4 teaspoon ground cloves 1 cup chopped pecans Instructions Preheat oven to 350°. Lightly grease a 10 x 15-inch jelly roll pan. You can also use a 9 x 13-inch baking dish; the bars will be a bit denser and cake-like. In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, sugars, vegetable oil and dates. In a large bowl, stir together flour, cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in pecans. Spread batter into prepared pan. Bake in preheated oven for 20-25 minutes. Cool completely before cutting.

This recipe for rice pudding was passed down to me by my husband’s grandmother, Adela. Her famous arroz con leche is a true labor of love. Adela preserved her Cuban culture by cooking. Most of her dishes are made with a dash of this and that, and the main ingredient is always AMOR. She loves cooking for her family and this dessert is always made special for her grandkids. Photography by Cole LoCurto. Serves 6-8 Ingredients 1 cup Valencia short grain rice 4 cups water 2 cinnamon sticks 3 strips lemon peel Dash of salt 2 (12-ounce) cans evaporated milk (add more if necessary) 1 teaspoon vanilla 1/4 cup sugar 1 (14-ounce) can sweetened condensed milk Grated cinnamon for garnish Instructions 1. Combine rice, water, cinnamon sticks, lemon peel and salt in a medium saucepan over high heat. Reduce heat, cover and simmer until water is mostly absorbed, about 12 minutes. 2. Remove cinnamon sticks and lemon peel. Stir in evaporated milk, vanilla and sugar. Cook covered over medium to low heat, stirring occasionally until liquid is mostly absorbed. 3. Add sweetened condensed milk and stir into mixture. Remove from heat and spoon into individual serving dishes. 4. Chill in refrigerator for about 2 hours before serving. When serving, sprinkle some cinnamon on top of each dish.