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Engine table by Tom Bates Design
Motor Toys: Cool Stuff for Car Buffs
Horsebacking riding at Barnsley Resort in Northern Georgia
By Land, Air or Sea: Travel Destinations for Fall
Sweet Liberty Drinks & Supply Company
Dining Destinations
The Viking Longship sails through Budapest
Cruise Comeback
The Easton in Fort Lauderdale
Flavorful Fall
The Bath House
Longing for Autumn: Unwind & Enrich in Miami
Poolside at the Kimpton Goodland in Fort Lauderdale
Fall Staycations
Clean Up Your Beauty Routine
Clean Up Your Beauty Routine
teamLab, Universe of Water Particles, Transcending Boundaries, and Flowers and People, Cannot be Controlled but Live Together -Transcending Boundaries, A Whole Year per Hour 2017. (Courtesy Pace Gallery)
Where to Play in Miami This Fall
Through the Grapevine with Koen Kersemans
Through the Grapevine with Koen Kersemans
Amanda Fraga
Through the Grapevine with Amanda Fraga
Photo courtesy Greater Miami Convention & Visitors Bureau
South Florida Bound
Awake electric surfboard
Water Toys for Every Generation
Treatment room at the Seagate Hotel
Autumn Action: Unwind & Enrich This Fall in Broward, Boca Raton and Palm Beach
Delray Beach Market
Autumn Action: Play This Fall in Broward, Boca Raton and Palm Beach
Kemo Duddle of Kemo International Design
In the Studio With Kemo Duddle
Gil Walsh, owner and principal designer at Gil Walsh Interiors
In the Studio With Gil Walsh
MiaCucina... More than Kitchens
MiaCucina… More than Kitchens
Squash Pie Filling Ingredients: 1. 4 cups roasted butternut squash (weight is final roasted weight) 2. ¼ cup evaporated cane sugar 3. ¼ cup brown sugar 4. 1 tsp. Kosher salt 5. 1 tsp. ground ginger 6. ½ tsp ground allspice 7. 1 tbsp. ground cinnamon 8. ½ tsp. ground nutmeg 9. 1 ¾ cup coconut cream 10. ⅓ cup cornstarch 11. 2 tbsp. brandy Method: 1. Cut squash in half from end to end and remove seeds. Place on parchment paper, cut side down, roast in a 325° oven for 45 to 60 minutes, until squash is tender. Remove skin. This is now the usable product weight. 2. Combine all ingredients in a large plastic container. 3. With an immersion blender, blend until completely smooth. 4. Pour mixture into a pre-set pie shell. 5. Bake at 325°F, low fan, for 22 minutes. Rotate the pan and continue to bake for 22 more minutes. 6. Bake pie until it reaches 175°F internal temperature. Let cool at room temperature for 1 hour. Squash Pie Graham Pie Dough Ingredients: 1. ¾ cup gluten-free flour (Bob's Red Mill) 2. ½ cup buckwheat flour 3. ½ tsp. baking soda 4. 2 tsp. ground cinnamon 5. 1 pinch Kosher salt 6. ½ cup evaporated cane sugar 7. 3 tbsp. coconut oil (melted) 8. ¼ cup water 9. 1 tsp. vanilla bean paste Method: 1. Combine oat flour, buckwheat flour, baking soda, cinnamon, salt and sugar, mix well. 2. Add coconut oil, water and vanilla paste. Mix until dough starts to come together. 3. Scrape sides of bowl and continue mixing until dough is smooth and consistent. 4. Roll between 2 sheets of parchment paper until it’s slightly bigger than pie mold. 5. Dust rolling pin with gluten free flour before using to pick up and transfer to pie mold. 6. Lightly brush mold with oil. 7. Press dough into pie mold evenly, then dock dough with a fork. 8. Chill dough for at least 30 minutes before baking. This story is from the Fall 2021 issue. Read the magazine here.
True Food Kitchen’s Butternut Squash Pie
Maple & Ash’s Fire-Roasted Pro Seafood Tower
Maple & Ash’s Fire-Roasted Pro Seafood Tower
III Forks’ Braised Short Ribs
III Forks’ Braised Short Ribs
CHICA’s Red Velvet Churro Bouquet
CHICA’s Red Velvet Churro Bouquet
Brugal 1888’s East to West Cocktail
Brugal 1888’s East to West Cocktail
Beacon’s Fantastic Voyage
Beacon’s Fantastic Voyage