Fish and grits is the quintessential meal of pioneer families along the Indian River Lagoon. This simple combination has sustained generations and has never lost its appeal. It is practical, economical and satisfying.
I learned to make banana pudding the same way a lot of people do: in my grandma’s kitchen, without a recipe, eyeballing the ingredients. We made it often, especially when it was too hot to turn on the oven. It was her go-to dessert to feed a crowd, especially for a Summerlin fish fry. She always made it early in the day, because it only gets better after chilling for hours.
Leftover fish is a conundrum for many cooks. No one wants to waste a fresh catch, but fish is notorious for reheating poorly. Fish cakes are the exception. They transform leftover fish into something outstanding.
Collard greens have earned their place as one of the most dependable winter crops in Florida. They’re sturdy, unfussy, and remarkably productive from late fall through spring. In my garden, they’re the standout crop each season.
Collard greens have earned their place as one of the most dependable winter crops in Florida. They’re sturdy, unfussy, and remarkably productive from late fall through spring.
From Thanksgiving to New Year’s Day, there is an endless procession of traditional meals, celebrations, and sweet treats. It all happens so fast, we often forget to stop and enjoy it.
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. I’m swatting fewer mosquitoes and, for the first time in months, the idea of standing in front of a hot grill feels less like a chore and more like a reward. It’s time to enjoy the backyard and have a cookout.
While the rest of the country celebrates the first day of summer, Floridians brace for it. It marks the beginning of hurricane season, as well as the return of relentless heat, humidity, and mosquitoes.
While the rest of the country celebrates the first day of summer, Floridians brace for it. It marks the beginning of hurricane season, as well as the return of relentless heat, humidity, and mosquitoes.
There’s nothing like a fresh, sun-ripened Florida strawberry. Their vibrant red color, sweet and juicy flavor, and perfectly balanced acidity have made these berries world famous.
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