After months of sweltering afternoons, daily thunderstorms, and the hum of overworked air conditioners, fall is here to offer us a little relief. It’s still plenty hot, but it doesn’t scorch.
Edgar Allan Poe’s poem The Raven begins with these words: “Once upon a midnight dreary, while I pondered, weak and weary, over many a quaint and curious volume of forgotten lore.”
Imagine sitting among lush greenery at a restaurant by the banyan tree on the banks of the North Fork of the St. Lucie River. Tiny lights strung above create a magical feeling.
As the holiday season unfolds, the calendar fills with opportunities for parties from Thanksgiving to New Year’s. Besides the traditional celebrations, we often forget about the gatherings in between each holiday when we need something to serve or take along other than cookies.
As the scorching heat of summer finally gives way to milder temperatures, fall is the best time to cook outside in Florida.
Florida summer is famously inhospitable. The air is thick with humidity and the heat is relentless. Late afternoons are punctuated by thunderstorms; mosquitoes rule at dusk. Even when the tropics seem quiet, hurricanes remain on our radar. But there is a reward for all the sweat and suffering: the sweet taste of a perfect mango.
Florida’s spiny lobster season is open from Aug. 6 through March 31. The Florida Keys are the state’s most popular destination for recreational lobstering, but you can find plenty of them right here on the Treasure Coast.
Maria Oquendo was only a year old when her family returned to Puerto Rico to rejoin a legacy begun on that island — generations before she was born in Brooklyn.
Pineapple peels produce a pleasant fizzy and refreshing beer
If Key lime pie is Florida’s most famous dessert, sour orange pie must be our best kept secret.
