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Four Seasons Orlando’s Vanilla Panna Cotta, Pistachio Baklava and Plant City Strawberry Confit
Why have just one dessert when you can plate three? This recipe by Executive Pastry…
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Sweet Tea Brined Fried Chicken Photo by Alissa Dragun Photo
The Regional’s Sweet Tea-Brined Fried Chicken
As a three-time semifinalist for the James Beard Award for Best Chef in the South,…
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Osteria Morini’s Polpettine
Osteria Morini in Miami Beach is bringing its convivial Italian atmosphere to your home this…
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Fiola Miami’s Florida Keys Spiny Lobster
Ingredients: 3 whole Florida Spiny Lobster 3 cups seared sweet tooth mushrooms 3 cups charred…
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Uchi’s Jasmine Cream Dessert
Yield: 6 to 8 portions Jasmine Cream 2 ½ cups cream ¾ cup milk ¾…
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Valentine’s Day Cocktail: Papaya Pa Ya
Ingredients 2 oz. Ron Barceló Gran Añejo 1 slice of muddled papaya 1 oz. lemon…
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Byblos Old Fashioned
This twist on a classic is framed with eastern spices and served traditionally over a…
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Grateful Palate’s Eggnog Tres Leches Cake
Finish off your holiday meal with this festive cake by Grateful Palate that looks almost…
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Farmer’s Table’s Oven Roasted Turkey with Gravy and Apple Cornbread Stuffing
For those who enjoy turkey during the December holidays just as much as Thanksgiving, this…
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Death or Glory Miracle Bar’s Snowball Old-Fashioned
It may not snow in South Florida, but that doesn’t mean we can’t celebrate the…
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City Cellar’s Eggnog Martini
The traditional eggnog has been upgraded to a martini at City Cellar, perfect for sipping…
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Amar Bakery’s Pistachio Crème Brulee
Impress your guests this holiday season with this dessert recipe from Amar Bakery in Boynton…
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Photo by Kate Eagleton
Prosecco Café’s Lemon Curd Meringue Tart
Light with a mousse-like texture, this dessert delivers smooth and refreshing flavors that are enhanced…
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Chef Dirk de Cuyper’s House-Cured Salmon Gravlax
This versatile dish was created by Eten Catering’s co-founder and chef Dirk De Cuyper and…
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Silver Lining Catering’s Seared Scallops
This seared scallop dish can be presented as a passed hors d’oeuvre or plated option…
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MiaCucina Shares Holiday Recipes from the Kitchen of Chef Alex Diaz
MiaCucina understands that the kitchen is truly the heart of the home, especially during the…
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Elisabetta’s Seasonal Bellini
This joyful cocktail evolves every week at Elisabetta’s with different flavors for the holidays such…
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Yardbird’s Thanksgiving Turkey
Ingredients – Seasoning Marinade 1 ounce-Parsley, flat leaf, stem removed & chopped 2 ounces Rosemary,…
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Yardbird’s Spiced Pumpkin Pie Filling
Ingredients Pie Dough, chilled 2 ounces Unsalted Butter 8 ounces Cream Cheese 1 cup Granulated…
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Rootstock Pours + Plates’ Pumpkin Spiced Espresso Martini
Below street level in downtown Tallahassee, lies an intimate, wine-focused escape – Rootstock Pours +…
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Through the Grapevine with Koen Kersemans
Through the Grapevine with Koen Kersemans of Casa D’Angelo
As Casa D’Angelo’s wine director for the past two decades, Koen Kersemans has curated a…
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True Food Kitchen’s Butternut Squash Pie Recipe
True Food Kitchen’s Butternut Squash Pie
True Food Kitchen’s Butternut Squash Pie Recipe Squash Pie Filling Ingredients: 4 cups roasted butternut…
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Maple & Ash’s Fire-Roasted Pro Seafood Tower
Maple & Ash’s Fire-Roasted Pro Seafood Tower
Two-Michelin-star chef Danny Grant is redefining today’s steakhouse experience, one dish at a time, at…
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III Forks’ Braised Short Ribs
III Forks’ Braised Short Ribs
Ingredients Short ribs, boneless 6 each 2 tbsp. Steak seasoning (salt and black pepper) ¼…