Enjoying Summer's bounty
Fort Lauderdale features seasonal produce and simple dishes that highlight fresh fruit and vegetables. Chefs like John Besh and Michelle Bernstein advocate minimal ingredients to let natural flavors shine. Recipes cited include tomato water soup at Azul, Corn Oysters from Olwen Woodier, and Spiked Watermelon with creme de cassis, vodka, and mint.
MENTIONED IN THIS ARTICLE
John Besh
New Orleans
Michelle Bernstein
Azul
Miami
Bernstein
Mark Zeitouni
Olwen Woodier
Storey Publishing
Rozanne Gold
Pimento Cheese a Real Southern Classic Delights Readers
A Baltimore Sun essay celebrates pimento cheese as a beloved Southern staple. Sara Engram recalls Vidalia onions and ripe tomatoes, memories of family gardens, plus variations from garlic to dill. The piece praises homemade mayo based blends and notes Reynolds Price as a shared recipe source while noting the author’s ongoing quest to persuade skeptical kin.
MENTIONED IN THIS ARTICLE
P.c
Baltimore
Reynolds Price
Spiked Watermelon Vodka Appetizer Mint Spritz
Watermelon pieces are marinated with a lemon sugar solution then tossed with vodka creme de cassis and mint for a chilled 8 serving dessert cocktail. Includes nutrition: 209 calories per serving. From Desserts 1-23 by Rozonne Gold.
MENTIONED IN THIS ARTICLE
Stewart, Tabori and Chang
Rozonne Gold
Tomato Water Tomato Soup with Crab and Quinoa Garnish
Elegant first course soup built from tomato water strained from chopped overripe tomatoes, with crabmeat and lemon oil mix in four bowls over quinoa, cucumber, and basil. Serve chilled and table-poured through a French press or pitcher garnish for a refined presentation.
Also Mentioned on This Page
Fort Lauderdale
Fila
Spo
Sara Engram
Baltimore Sun
Pen
Blue Ridge Mountains
Storey Books
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